How to cook delicious mushrooms - 16 simple recipes for mushroom dishes

What to cook with mushrooms is delicious and affordable, because mushrooms are available all year round, they are also rich in nutrients, so you definitely need to add them to your diet. We can serve them both hot and cold. They are really tasty, so it's worth knowing the recipes to make them.

Mushrooms can be served in different ways, but it is important to preserve the flavor when cooking. First, the mushrooms are cleaned, washed and dried. Then fill everything with water and cook in a saucepan with a lid. Cooking time depends on the type of mushroom - in the case of chanterelles and porcini mushrooms, about half an hour will be enough. Boiled mushrooms can be seasoned with ground black pepper, allspice, marjoram, bay leaf or parsley.

Skim off foam regularly during cooking and add salt at the very end.

Finally, drain the mushrooms and pat them dry. Cooked this way, they are ideal for making a sauce that goes well with pasta, potatoes or chicken.

You will find recipes for stuffed, fried, stewed and boiled mushrooms. Delicious mushrooms can be served as a side dish to the main dish or as a separate appetizer. It is also useful to know that mushrooms promote weight loss: they are low in calories, contain little fat, suppress their absorption and reduce appetite.

How to cook champignon mushrooms fried in a frying pan with onions

Fried mushrooms with onions can be a separate dish or an addition to a complex side dish or fried meat.

Ingredients: for 1 serving

• 60 - 80 grams of mushrooms (boletus, porcini, champignons);
• 10 grams of fat (lard, vegetable or butter);
• some green onions;
• salt and pepper for taste.

Preparation:

1. First, peel and wash the mushrooms; large ones can be cut into slices, and smaller ones can be fried whole.
2. Heat the fat in a frying pan, then add the peeled mushrooms in portions and fry them on both sides over fairly high heat.
3. At the end of frying, add salt and season with onions - serve hot, seasoned with frying fat.

Cream of forest mushroom soup

And this is a recipe for a liquid dish, although the consistency is thicker than regular soup.

Ingredients:

• Mushrooms – 700 grams,
• 3-4 medium potatoes,
• Onions – 2 pcs (preferably red),
• Cream – 600ml,
• A loaf of rye bread,
• Dry white wine – 100 ml,
• Salt, spices, soy sauce,
• Greenery.

Preparation:

We wash and cut the vegetables, divide the amount of mushrooms into equal parts. The first part of the mushrooms - into quarters and halves (if they are champignons), wild mushrooms - whatever you like. Fry them with onions in a frying pan. Pour in white wine and let it evaporate. Add salt, spices and soy sauce to the fried mushrooms.

We cook potatoes. Lightly dry the bun in the oven. Cut off the top crust and take in the crumb.

Fry the second part of the mushrooms, like the first, only without the onion.

When the potatoes are cooked, pass them through a blender. Combine the first part of the mushrooms with onions and cream. Add spices and put on fire in a saucepan. Bring to a boil.

Take the bread out of the oven and pour in the cream soup. Next, place a few spoons of the second part of the fried mushrooms on top. Pour the remaining soup and mushrooms into bowls or stock up on plenty of rye buns. It is better, and if possible, to bake the buns yourself.

Before serving, sprinkle with fresh herbs.

Mushrooms stuffed in the oven with cheese

The mushroom filling can be prepared with minced meat; the dish will be hearty and very tasty. It is recommended to serve hot, straight from the oven.

Ingredients:

• 200 g minced meat;
• 500 g champignons;
• 1 onion;
• 1 clove of garlic;
• 2 tbsp. l. chopped parsley;
• 2 tbsp. l. breadcrumbs;
• 1/2 cup grated yellow cheese;
• 1 tablespoon soy sauce;
• 1/4 teaspoon each hot and sweet pepper;
• 1 teaspoon dried oregano.

Preparation:

Place minced meat in a bowl. Preheat the oven to 180 degrees C. Cut off the stems of the champignons. Use a spoon to scrape out parts of the cap, making as much room as possible for the filling.

Cut the champignon legs and parts of the caps onto a board and place in a frying pan. Add the diced onion, a tablespoon of oil and fry in a pan for a few minutes, stirring occasionally.

Season with salt and pepper and add grated garlic and parsley at the end. Place in a bowl with meat, add some breadcrumbs, spices and mix.

Fill the peeled champignon caps with the filling. Place on a baking sheet and place in the oven. Bake for about 30 minutes. 8 minutes before the end of baking, sprinkle with grated cheese. After baking, sprinkle with chopped parsley.

Mushrooms are no less tasty with other fillings, for example, potatoes with cheese, mayonnaise and garlic. Prepare in the same way as the previous recipe, and prepare the filling as follows:

• Take: 16 champignons
• 3 boiled potatoes;
• 250 g yellow cheese (mozzarella and parmesan);
• 3 cloves of garlic;
• fresh herbs to taste (parsley, cilantro);
• 3 tablespoons of mayonnaise;
• salt and pepper to taste.

Preparing the filling for stuffed mushrooms. Unscrew the stems from the champignons. Grate potatoes and cheese on a fine grater. Chop the garlic and herbs and mix with the potatoes. Add mayonnaise, salt and pepper, stir until smooth. Fill the champignon caps with the filling and sprinkle with grated cheese on top. Bake for 15 minutes. Before serving, sprinkle the mushrooms with fresh parsley.

Mushrooms with spinach, shallots, tomatoes and cheese

Ingredients:

• 16 large mushrooms;
• 1 package frozen spinach;
• 6 sun-dried tomatoes with marinade;
• 4 cloves of garlic;
• 4 shallots (finely chopped);
• 1/2 cup grated hard cheese;
• salt and pepper;
• nutmeg;

How to cook:

Wash the champignons, dry them and cut off the stems. Thaw the spinach and drain into a strainer. Chop the onion and fry until transparent in a frying pan. Finely chop the garlic and add along with the spinach to the onion.

Add spices: salt, pepper and nutmeg. Fry everything over low heat, stirring constantly. Cut dried tomatoes into thin strips and add at the end of frying. Season the champignons with spinach mixture, sprinkle with cheese, and place in an oven preheated to 180 degrees for about 20 minutes.

Natalia Oleynikova

I love to cook delicious and interesting dishes.

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Proper drying of mushrooms

The best way to prepare dry mushrooms is to place them on the bottom shelf of the refrigerator for 2 weeks, with sheets of thick paper underneath. After the specified time has passed, the mushrooms need to be taken out, allowed to dry at room temperature, and then put into special cloth bags and stored.

Dishes with dried mushrooms will turn out tastier if you soak the mushrooms in warm milk and add a sprig of rosemary. The mushrooms will acquire a unique taste and aroma.

Fried mushrooms with garlic and herbs in a frying pan

Ingredients:

• 500 g of any mushrooms, preferably forest ones;
• 3-5 cloves of garlic;
• 4 tablespoons oil and frying oil;
• parsley;
• salt and pepper to taste.

Preparation:

Peel the mushrooms and cut into slices. Add mushrooms to a frying pan with oil and fry, stirring constantly, over high gas.

Please note that mushrooms should be fried in oil, not stewed and allowed to release juice. For these purposes, it is better to place them in a preheated frying pan.

Peel the garlic and pass through a press. Chop the parsley. At the end of frying, add garlic and a couple more tablespoons of vegetable oil. After a few seconds turn off. Sprinkle with herbs.

Picking mushrooms

Mushrooms should be sorted on the same day they were picked. Instead of wasting precious time scraping off the dirt from each fungus, place the forest gifts in a pan of cold water and leave for 15 minutes - the dirt will soak off on its own. This method will not work only if you plan to dry your mushrooms.

After the mushrooms have soaked, they need to be washed, simultaneously shortening the stem, sorting by type and putting them in separate containers. Then pour cold salt water into each of the containers - this way all the worms that you might not have noticed with your eye will float to the surface. Then carefully drain this water and rinse the mushrooms thoroughly again.

It should be noted that chanterelles do not require such a procedure, since insects do not attack them.

Mushrooms stewed with cabbage and tomatoes in a frying pan

Stewed young cabbage with mushrooms is an original dish for an inexpensive lunch. The taste of stewed cabbage is enriched with sausage and mushroom aroma, and is also emphasized by tomatoes.

Products:

• head of cabbage;
• 0.5 kg of mushrooms;
• 2 medium tomatoes;
• 1 onion;
• 1 cup broth (optional - vegetable or meat)
• 2 thin slices of sausage;
• 2 tbsp. l. butter;
• 2 tbsp. l. wheat flour;
• a bunch of dill, salt, spices;
• optional - a little ground cumin and lemon juice.

How to cook:

1. Wash the cabbage, chop it and pour the broth into the pan. Simmer over low heat until softened.
2. Peel and chop the onions and mushrooms, fry in hot oil. Finally, add the peeled and chopped tomatoes.
3. Place the ingredients from the pan into the pan and stir, add the diced sausage.
4. Cook until excess water evaporates, then season with salt, pepper, cumin and lemon juice.
5. Finally, gently sprinkle with flour, stir and serve with fresh bread.

Make sure there are no lumps of flour in the finished dish.

What can you do with mushrooms from the forest?

Delicious and aromatic fried chanterelles
In fact, you can cook anything from mushrooms! There are quick, simple and delicious recipes. There are those that take longer to cook and require more ingredients - but the result is something original, unusual and tasty.

What can you do with mushrooms from the forest:

• Boil - prepare “mushroom soup” (such a soup),
• Stew with sour cream or separately with cabbage,
• Cream soup or solyanka,
• Fry with potatoes
• Vegetable stew with mushrooms,
• Add to salad
• Risotto,
• Meat rolls,
• Ravioli,
• Mushroom sauce,
• Bake a mushroom pie
• Make a casserole
• Marinate
• Pickle,
• Dry
• Freeze for winter use
• And much more - with enough imagination and products.

Keep 11 recipes for dishes with fresh mushrooms:

Bigos with mushrooms and prunes: a classic recipe

Ingredients:

• 1 kg of fresh white cabbage;
• 1 kg of sauerkraut;
• 1 apple;
• 1 cup lentils;
• a handful of prunes;
• 1 onion;
• 3 cloves of garlic;
• 1/2 kg of mushrooms;
• 3 tablespoons tomato puree
• 0.5 liters of vegetable broth;
• a few grains of allspice, a few bay leaves, 3-4 cloves, 1 teaspoon thyme, a few
• mustard seeds, salt, pepper.

How to cook:

In a large saucepan, blanch the diced onion and garlic in plenty of oil. Add chopped white and sauerkraut and grated apple.

Pour in 1/2 liter of vegetable broth and simmer. Add prunes, spices and tomato puree. Finally, add the lentils and sliced ​​or diced mushrooms. Cook the bigos until the ingredients are soft. Finally, season to taste.

How to make mushroom lecho with pepper, garlic and wild mushrooms

Ingredients:

• 3 large peppers of different colors;
• 2 onions;
• 3 cloves of garlic;
• 4 medium tomatoes;
• 1/2 kg of wild mushrooms;
• 1/2 kg smoked sausage;
• a small bunch of parsley;
• 200 ml tomato puree;
• 1 teaspoon oregano, 2 teaspoons sweet pepper, 1 teaspoon smoked pepper, 1/2 teaspoon chili, 1 teaspoon pepper, 2 teaspoons salt, 2-3 tablespoons canola oil or lard.

Preparation:

Peel the onion and garlic, chop finely and fry in oil. Then add the wild mushrooms cut into quarters and fry for about 5 minutes. Cut the sausage into half rings and fry with the mushrooms for approx. 7 min.

Add peeled and diced tomatoes to the sausage. Fry for 10 minutes. Then add the diced peppers and tomato puree, spices and fry for about 7 minutes until the peppers are soft enough. At the end, mix the lecho with chopped parsley and do not cook any more. Serve with fresh bread.

Preparation for the winter – mushroom caviar from honey mushrooms with tomatoes and garlic

Friends claimed that if you add a little tomatoes to a dish, it will become much tastier. And it turned out to be true. I suggest you check this out, and at the same time try delicious caviar made from fresh mushrooms.

Ingredients:

• Honey mushrooms – 2 kg,
• Onions, carrots, tomatoes – 1 kg,
• Garlic – 5-6 cloves.

Preparation:

First I boil all the vegetables and mushrooms. Then I twist them through a meat grinder. I chop the garlic finely.

I combine everything together and cook over low heat for about an hour.

I sterilize jars with lids and place still hot mushroom caviar in them.

This is the easiest and fastest recipe you can make from mushrooms. It turns out to be a pretty good caviar. At least for my household, she came in with a bang.

This is how you take out a jar in winter, open it - and immediately the aroma of a summer forest...

Interesting: How to grow honey mushrooms at home.

Pasta with spinach, canned beans and mushrooms

Ingredients:

• 400 g pasta;
• 1/2 kg of mushrooms;
• 1 can of red beans;
• 400 g frozen spinach (can be fresh);
• 100 g hard cheese;
• 1 onion;
• oil for frying, freshly ground black pepper, sea salt, parsley for garnish.

Preparation:

Prepare macrons according to the recipe on the package. Peel the onion and cut into half rings, lightly brown in oil. Cut the mushrooms into slices and add to the onion, fry and season to taste.

Then add spinach. Fry and add canned beans. After mixing, add grated cheese. Once the cheese has melted, add the cooked pasta. Warm everything up a little. Season.

Spaghetti with mushroom sauce and tomatoes

Ingredients:

• spaghetti pasta;
• 2 tablespoons olive oil;
• 1 shallot, chopped;
• 4 cloves garlic, ground;
• 1 glass of red wine;
• tomatoes;
• a handful of fresh parsley, chopped;
• salt and pepper to taste.

Preparation:

Cook spaghetti according to package directions. Reserve half a cup of pasta cooking water. Heat the olive oil in a large frying pan, add the shallots and cook until light brown, about 5 minutes.

Add garlic and simmer for another 1 minute, add mushrooms and simmer for 8-10 minutes. Add wine, tomatoes and finely chopped parsley. Add salt and pepper to taste.

Cook until the consistency of a thick sauce is reached, about 5 minutes. Place the spaghetti in the pan with the tomato sauce, adding water if the sauce is too thick.

Chicken with mushrooms in a frying pan without cream and sour cream

Ingredients:

• 1 kg chicken breast;
• 1 tablespoon olive oil;
• 1/4 cup all-purpose flour;
• 1 tablespoon margarine;
• mushrooms;
• black pepper;
• balsamic vinegar (about 1/3 cup);
• 1/2 cup chicken broth.

Preparation:

Place the chicken breast in a plastic bag and beat with a kitchen hammer. Heat the olive oil, dredge the chicken in flour and fry for about 5 minutes on all sides. Place on a plate.

Melt margarine, add mushrooms, sprinkle with pepper and fry for about 5 minutes. Add balsamic vinegar and simmer for about 3 minutes. Add chicken broth and cook for another 2 minutes. Add chicken breast and simmer for 5 minutes.

Risotto with mushrooms and vegetables: a lean recipe without meat and wine

Ingredients:

• 4 sprigs of parsley;
• 90 g Parmesan cheese;
• 250 g mushrooms;
• 1 shallot;
• 3 cloves of garlic;
• 60 g vegetable oil;
• 400 g rice;
• 1.2 liters of chicken or vegetable broth;
• 5 sprigs thyme, salt and pepper, a pinch of ground chili, lemon juice.

Preparation:

Wash the parsley, shake off and cut into slices. Grate Parmesan cheese and cut the peeled mushrooms into slices. Finely chop the peeled shallots and garlic, add 2 tablespoons of butter and fry the chopped ingredients for about 2 minutes.

Add rice and cook for 1 minute. Add rice, onion and garlic to the broth and cook for 10 minutes. Wash and dry the thyme, remove the leaves.

Add mushrooms, parsley and thyme leaves to the rice. Cook for 8 minutes, season with salt, pepper, chili and lemon juice. Add grated Parmesan and remaining butter. Stir the risotto and serve.

Main Ingredients

Fresh oyster mushrooms and champignons are sold in supermarkets all year round, so city residents can enjoy their favorite dish at any time. But the most delicious soups are made from fresh forest mushrooms. They are used to prepare pickles, solyanka, borscht, okroshka and stews.

The five most commonly used ingredients in mushroom soup recipes are:

The first courses include potatoes, noodles or vermicelli, cabbage, carrots, and onions. Processed cheese, cream or sour cream are added to puree soups. Before serving, the treat is sprinkled with white bread croutons. In Thai cuisine, shrimp, lemon juice and chili sauce are added to the first mushroom dishes. The Japanese love shiitakes, which are cooked in broth with the addition of soy and fish sauce, as well as hot spices and tofu cheese.

On ordinary days, meat or poultry fillet is added to soups. During fasting, only vegetables, mushrooms and legumes are added to dishes.

Creamy mushroom soup

Compound:

• 500 g of wild mushrooms or champignons;
• 600 ml vegetable broth;
• 200 ml cream 18%;
• 1 tablespoon butter;
• 2 cloves of garlic;
• 1 onion;
• basil, oregano, tarragon, sea salt, ground black pepper.

Preparation:

Melt half the butter in a saucepan, add the diced onion and garlic and fry, stirring occasionally. Wash the mushrooms thoroughly, cut into thick slices, add to the fried onions and garlic, fry until the water from the mushrooms evaporates.

Add broth and dried herbs, bring to a boil, reduce heat, cover and simmer for about 20 minutes. Whisk the soup until smooth, then add cream, salt and pepper to taste.

Mushroom soup will taste best if served with sour cream or croutons.

Subtleties of cooking mushrooms

After the mushrooms are washed and free of insects, you can start cooking. If you are still a little worried about whether there are inedible mushrooms in the pan, place a peeled onion with them. Everything is simple here: if the skin begins to turn blue, it means that you were not worried in vain and there is a poisonous mushroom in the pan.

But let's get back to the process. Please note that each type of mushroom requires its own cooking time.

For example, it is better to cook honey mushrooms for 45-50 minutes. And do this in two waters. First, bring to a boil in one water, then drain it and pour in new water, then cook for 45 minutes.

Boil the butter for 30 minutes. The water in which they are boiled should be slightly salted. Noble porcini mushrooms need to be cooked for at least 40 minutes, periodically removing the foam that forms on the surface.

Cooking chanterelles will take 25 minutes. These sunny mushrooms should be cooked in salted water, removing unwanted foam from above. Boletus boletuses need to be cooked for about the same time, however, it is important not to forget to remove the film from the caps.

Milk mushrooms and milk mushrooms are boiled for 20 minutes, however, the milk mushrooms must first be soaked in salt water for 2 hours. Boletus mushrooms are cooked for at least an hour, and russula for 30-40 minutes.

Mushroom champignon soup with potatoes

Ingredients for 4-6 people:

• 1 onion;
• frying oil;
• 400 g champignons;
• 3-4 carrots;
• 2-3 potatoes;
• 1/2 liter vegetable or chicken broth;
• 1 bunch each of cilantro and thyme;
• 100 ml whole milk;
• salt and pepper.

Cooking method:

In a deep frying pan, fry chopped onions in olive oil, add diced mushrooms, peeled and chopped carrots and potatoes.

Pour the broth into the pan, add the contents of the pan and cook for 15-20 minutes until all the vegetables are soft. Add chopped herbs and blend the soup with a blender until smooth. Pour it back into the pan, add milk and slowly bring to a boil. Season with salt and pepper. Serve with croutons.

Bruschetta with mushrooms and ricotta cheese

Ingredients:

• 1 ciabatta;
• a handful of mushrooms (chanterelles, porcini mushrooms);
• 2 tablespoons butter;
• 10 g ricotta cheese;
• grated nutmeg;
• oil, salt pepper.

Cooking method:

Cut the ciabatta into 8 pieces. Fry each side until golden brown (on a grill pan). Fry peeled and chopped mushrooms in butter for 5 minutes.

Spread the ricotta cheese on the bread and arrange the fried mushrooms on it. Just before serving, sprinkle the bruschetta with a little grated nutmeg, lightly drizzle with good olive oil, and season with salt and pepper.