Champignons in mayonnaise - mushroom pleasure! Cooking champignons in mayonnaise on the stove, grill, oven and in pots

Champignons are the most popular, affordable and safe mushrooms. They can be bought at any time of the year in every store. That’s why it doesn’t hurt to have several proven, simple cooking recipes in your piggy bank. For example, champignons in mayonnaise.

Champignons stewed with onions

Champignons stewed with onions are a tasty, satisfying and aromatic dish. Such mushrooms can be prepared even during Lent; in this case, Lenten mayonnaise is used instead of sour cream or regular mayonnaise. Ready-made stewed champignons go perfectly with buckwheat, rice or pasta. I love these mushrooms with beshbarmak noodles. Try making stewed champignons and I’m sure you will like them!

With tomatoes

Mushroom kebab marinated in mayonnaise with tomatoes is a tasty, satisfying and low-calorie dish that will appeal to all people who carefully watch their figure.

Required Products:

• champignons – 1.7 kg;
• tomatoes – 2–5 pcs.;
• mayonnaise – 6 tbsp. l.;
• garlic cloves – 4–5 pcs.;
• red onion – 5–6 pcs.;
• ground paprika – 2 tsp;
• sunflower oil – ½ cup.

To prepare the marinade, you need to grind the tomatoes using a blender, add mayonnaise, finely chopped garlic cloves, vegetable oil and spices.

Wash the mushrooms, remove the skins and leave to marinate in the sauce for 2–3.5 hours. Thread onto skewers, alternating champignons with onion rings, and fry until deliciously golden brown.

Mushrooms should be evenly strung onto skewers pre-moistened with water.

Cooking process

Peel the champignons from the membranes, cut into medium or large pieces, but do not chop them, since when chopped finely, all the juices of the mushrooms are fried and, when stewed, they do not turn out as juicy as we would like.

Peel the onion and chop finely. Heat the vegetable oil in a frying pan over medium heat, add the onion and fry it over low heat, stirring, until translucent (about 7-10 minutes).

Add the champignons to the onion, stir and fry over low heat for about 5-8 minutes, remembering to stir occasionally.

Salt and pepper the mushrooms and onions and add sour cream (or mayonnaise).

Pour in water and stir. Simmer the champignons with onions over low heat until fully cooked, covering with a lid (about 10 minutes). At the end of stewing, taste the dish and, if necessary, add salt and pepper.

Very tasty champignons stewed with onions, sprinkle with finely chopped herbs, add a side dish and serve. I added ready-boiled beshbarmak noodles to the stewed mushrooms and lightly simmered everything together for 2-3 minutes.

That's it, our delicious and aromatic dish is ready! Champignons stewed with onions in sour cream (or mayonnaise) will appeal to all mushroom lovers, and if you serve this dish with different side dishes (rice, buckwheat, pasta, puree, etc.), you can get new tastes every time by adding variety to your diet.

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Ingredients

• 0.5 kg fresh mushrooms
• 1 onion
• 3 tbsp. mayonnaise
• several sprigs of fresh herbs (can be replaced with dried ones)
• 1 tbsp. flour
• 1 tbsp. butter
• salt, pepper to taste

Homemade recipe

1. Wild mushrooms need to be washed first and poured into boiling salted water, boil until half cooked for 15-20 minutes (boil porcini mushrooms for up to 10 minutes). Wash the champignons thoroughly (there is no need to boil them in mayonnaise before stewing).
2. Cut boiled mushrooms or fresh champignons into small pieces. Peel the onion and cut into small pieces, combine butter with 2 tbsp in a frying pan. vegetable and put on fire.
3. Place the onion in the heated oil and fry it over low heat until golden brown, about 5 minutes. Then add flour, sifting it through a sieve and stir until smooth. Add chopped mushrooms to the pan, pour in mayonnaise and mix again.
4. Cook mushrooms in mayonnaise for about 10 minutes over low heat, covered. Wash the greens, dry and finely chop. Then add salt and pepper to the mushroom side dish to taste, cook the champignons for another 5 minutes, and the wild mushrooms can be removed from the heat.
5. Add chopped herbs to the finished dish, stir and remove the pan from the stove. Mushrooms in mayonnaise will taste better if you let them sit covered for 5-10 minutes before serving. Ready mushrooms can be served as an addition to the main dish or side dish, both hot and cold. Bon appetit!

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Useful tips

To make grilled champignons in mayonnaise tender, soft and juicy, you need to remember a few rules for preparing them. The best option for obtaining a pleasant creamy taste is homemade mayonnaise. From store-bought ones, you need to choose the most natural one.

When cooking mushrooms in mayonnaise, you should not add too much salt to them, as this sauce itself is quite salty. In addition, it is better not to use small specimens, as they will fall off the skewers or fall through the grill. The taste qualities of white mushrooms are best revealed on the grill; brown ones are more suitable for cooking in the oven or in a frying pan.

Champignons should be marinated depending on their size - from 2 to 8 hours. Very large mushrooms can be left in the marinade overnight.

In order for the champignons to stay tightly on the skewer, it is recommended to pre-soak it for 20–25 minutes in cold water.

Mushrooms should be poured generously with mayonnaise and left for 4–10 hours

Stewed mushrooms with vegetables and mayonnaise

• Champignons 300 g
• Onion 1 pc.
• Bell pepper 1 pc.
• Sunflower oil for frying
• Salt 0.5 tsp.
• Mayonnaise 1.5 tbsp. l.

• You will need
  : 30 min.
• Geography of the dish
  : European cuisine
• Main ingredient
  : Champignons
• Type of meal
  : Dinner

Champignons in mayonnaise - general principles of preparation

Champignons can be grown in greenhouses, as well as in fields and forests. In the first case, the mushrooms only need to be washed; they are usually clean and light, without worms or rot. If the mushrooms have grown in natural conditions, you need to thoroughly rinse them from sand, check for worms, cut off damaged areas or discard damaged specimens. Champignons do not require preliminary boiling; they can be immediately baked, fried, or stewed.

What popular mushrooms are prepared with:

Mayonnaise can be added to the dish immediately or after pre-frying the mushrooms. It all depends on the chosen recipe. Champignons can be baked in the oven, fried in a pan or on the grill, stewed on the stove or in pots. What do we choose?

Pork with cabbage and mushrooms with mayonnaise

Ingredients

• 1 kg pork
• 100 g cabbage
• 500 g onion
• 200 g fresh champignons
• 1 tomato
• sweet pepper (red) 1 pc.
• prunes (pitted) 15 – 20 pcs.

For the sauce

• 100 g mayonnaise
• 1 tablespoon tomato sauce
• egg
• greenery

Cut the products into medium-sized pieces, place in a roasting pan in layers in the following sequence: pork, cabbage, tomato, pepper, champignons and onions and season with mayonnaise sauce, tomato sauce, finely chopped hard-boiled egg and chopped herbs. Place prunes on top. Simmer for 40 minutes in the oven over low heat without stirring!

Champignons in mayonnaise with mustard, ham and cheese

Another option for delicious oven-baked mushrooms. But in general, mustard can be safely added to any mayonnaise marinade; they complement each other perfectly. Instead of ham, you can take smoked or boiled chicken, meat, sausage, and bacon.

Ingredients

• 500 g of mushrooms of the same size;

• salt, pepper, a little garlic;

Preparation

1. Wash the champignons, remove the stems, we will use only the caps. There is nothing to cut.

2. Mix spices and mayonnaise, add mustard, grind, add a little chopped garlic.

3. Add the sauce to the mushrooms, stir gently, grease the inside of the cap.

4. Grate the cheese and finely chop the ham, mix. Fill the caps with the prepared filling.

5. Place the mushrooms in one layer in the mold.

6. Place in the oven to bake. The process will take from 25 to 35 minutes, depending on the size of the mushrooms. The temperature is around 180-190 degrees.

Grilled champignons in mayonnaise

A wonderful recipe for very tasty and aromatic champignons in mayonnaise marinade. For cooking, you can use any available grill or barbecue. Moreover, you can marinate chicken and vegetables together with mushrooms. But then take more sauce.

Ingredients

• 400 g champignons;

• 3 tbsp. l. soy sauce;

Additionally, you will need spices: black pepper and sweet paprika, suneli hops, curry, oregano and other types to your taste. Take 1 tbsp. l. mixtures.

Preparation

1. Since the mushrooms will be grilled, they need to not only be washed well, but also dried. Let it sit on a napkin.

2. Mix all the marinade ingredients: mayonnaise, mustard, soy sauce. Add the seasoning mixture. There is no need to add salt if the soy sauce is natural.

3. Combine the mushrooms with the marinade, mix, cover and leave for a couple of hours. After an hour, you can stir gently so that the sauce is distributed evenly.

4. Remove the champignons, shake off excess mayonnaise, string them onto skewers or simply place them on a preheated grill. We bring it to readiness.

Champignons with breast in mayonnaise

A recipe for a great dish of champignons in mayonnaise and chicken breast. Here you need one thing, that is, two fillets. The dish is prepared in a frying pan.

Ingredients

• 250 g champignons;

• garlic, spices, herbs.

Preparation

1. Cut the mushrooms into small pieces. Pour a spoonful of oil into the frying pan, just grease the surface, add the champignons, fry until almost done.

2. Pour the rest of the oil into another frying pan, first add the chopped onion, as soon as it is browned, add the fillet. It can also be cut into strips or small cubes. Fry everything together for no more than five minutes.

3. Combine mushrooms with chicken, add mayonnaise, pepper and salt. Stir.

4. Cover the frying pan and simmer everything for about three or four minutes.

5. Add garlic, pepper, stir, heat for a minute and turn off. If you do not want the dish to have a pronounced aroma of garlic, then add it earlier, for example, at the time of combining the chicken and mushrooms.

Champignons with mayonnaise and mustard sauce

Ingredients

• champignons – 300 g
• vegetable oil – 3 tbsp. spoons
• greens, salt, pepper, lemon juice
• sauce – 6 tbsp. spoons

for the sauce

• mayonnaise – 200 g
• mustard – 3 tbsp. spoons
• finely chopped green onions
• sugar, salt

You can cook champignons in sauce with mayonnaise, and the result is a delicious, piquant salad with a slight sourness.

1. Peel fresh mushrooms, rinse, cut into slices and boil in salted boiling water for 15–20 minutes, then drain in a colander and let them cool.
2. Place them in a salad bowl, salt and pepper to taste, add lemon juice and vegetable oil, mix everything, pour over the sauce and garnish with herbs.

Preparation of the sauce: mix mayonnaise with mustard, add finely chopped green onions, sugar and salt to taste.

With mustard

You can marinate champignons for barbecue in a spicy mayonnaise-mustard sauce, which gives the juicy mushrooms a slight bitterness.

Marinade for mushrooms for the winter

Required ingredients:

• champignons – 550 g;
• mayonnaise – 150–180 g;
• spicy mustard – 50–80 g.

You can experiment with a combination of products depending on how spicy the kebab is. Reducing the amount of mustard will make it less spicy.

All ingredients must be mixed, salted, seasoned with aromatic herbs and the mushrooms marinated for 2.5–3.5 hours. Next, fry the champignons on skewers or a grill.

fried champignons with mayonnaise

Cauliflower puree

• Salt
• Olive oil - one tablespoon
• Pepper
• Greenery
• Yogurt (kefir, sour cream)
• Cauliflower - 1 fork
• Garlic - 2 teeth.

Salad “Tender mushrooms”

• Potatoes (boiled in their jackets) - five pieces
• Mayonnaise (to taste) - 6-7 tablespoons.
• Champignons - 15-20 pieces
• Egg (boiled) - four pieces
• Hard cheese - 200 grams
• Onion - one piece

Their chicken, bean and mushroom salad

• Canned red beans - 1-2 cans.
• Butter (For frying mushrooms. You can also use vegetable oil.) - 20 grams
• Boiled chicken fillet – 400-500 grams
• Onion - one piece
• Any champignons - 500 grams

Country fried tortellini

• Champignons (fresh) – 150 grams
• Vegetable oil
• Tortellini (or dumplings) – 500 grams
• Leek - one piece
• Bacon (or smoked brisket) - 150 grams
• Onion - one piece
• Sun-dried tomatoes - 4-5 pieces
• Greens (dill, parsley)
• Black pepper (freshly ground)

"Country" fried potatoes with milk

Before you start cooking, check that all the ingredients are on hand:

• 4-5 potatoes;
• 3-4 onions;
• meat and spices as desired;
• 1 tbsp. l. cream or 0.5 tbsp. oils for fat content, also optional;
• carrot;
• milk – 0.5 l (take with reserve);
• any fresh mushrooms – 300 g.

According to this recipe, fried potatoes with mushrooms and milk are prepared separately:

1. In one frying pan you need to fry the potatoes, adding onions, garlic, spices and meat.
2. Pour milk into the second frying pan, calculating three glasses of milk for one glass of mushrooms.
3. The milk should boil a little, for fat content you can add cream or butter. Place mushroom filling in milk.
4. Closer to the moment when some of the milk has disappeared, you need to put half a glass of grated carrots into the frying pan.
5. When the contents of the second frying pan become yellow and thick, similar to gravy, mix the milk filling and potatoes and simmer together for 2-3 minutes.

With garlic

Mushrooms with garlic are ideal as an appetizer for meat or fish dishes. It’s simply impossible to resist their piquant aroma and unique taste.

Required Products:

• fresh mushrooms – 900–950 g;
• mayonnaise – 120–140 g;
• garlic cloves – 5–6 pcs.;
• chopped paprika or chili – 1.5–2 tbsp. l.;
• soy sauce – 2–3 tbsp. l.

The garlic cloves need to be crushed through a garlic press or finely chopped with a knife, salted, seasoned with paprika, and then mixed with soy sauce and mayonnaise. Pour the champignons into a plastic container, pour over the marinade, mix thoroughly and set aside for 3-4 hours. Pickled mushrooms should be fried over coals for 12 - 16 minutes, turning them on different sides.

In order for the mushrooms to be saturated with the taste of the marinade, they need to be covered with a lid or plastic wrap.

Frying champignons in a frying pan - tips on how to choose mushrooms and 3 ways to cook them deliciously

Greetings to my dear friends. The other day I wanted to cook something delicious. And I remembered about mushrooms. Do you like champignons? I love it very much. What I like best is that you don't have to fuss with them. They do not require thorough cleaning. They prepare quickly, the dish turns out tasty and healthy. So I decided to share with you how to cook champignons in a frying pan.

First, I want to tell you about the benefits of these mushrooms. This is a low-calorie product. Fresh mushrooms have only 27 calories. Fried ones contain a little more - 47 calories per 100g.

This product is classified as vegetable proteins. Since 100 g contains 4.3 g of protein and only 1 g of carbohydrates and fats. The low calorie content of the product is due to its content of up to 92% water. Therefore, everyone who is on a low-carb diet can safely cook them.

In addition to healthy protein, this product contains nicotinic acid and B vitamins. It also contains vitamins E and D. It is rich in phosphorus, and its content is not inferior to some fish products. In this case, phosphorus is contained in the form of lecithin. This substance is necessary for the normal functioning of the nervous system.

There is also iron, zinc, and potassium. But the sodium content is very low. As we know, sodium in foods is salt. This is why mushrooms are ideal for a salt-free diet. The pantothenic acid they contain makes us feel more energetic.

To make the dish tasty, you need to choose the right ingredients. There are also several simple rules for these mushrooms.

1. Appearance. Fresh product should be free of dark spots. The color is white, sometimes with a pinkish or beige tint. The smell should be mushroom, without any extraneous “notes”. If there is an ammonia smell, it means the mushrooms were not grown correctly. It's better not to buy this.
2. Elasticity. If you lightly press the cap, it will restore its shape.
3. Color. If you cut a fresh mushroom, the inside of the cap will be pinkish. Beige color available. But if it is dark brown, the champignon is overripe.

If you are not going to cook the mushrooms right away, put them in the refrigerator. The product will keep in paper napkins for up to four days. If you store it in a plastic container, be sure to close it. Otherwise the mushrooms will dry out. The container must have holes for ventilation. Mushrooms should be washed before cooking.

The product can be frozen. Before this, it needs to be cleared of soil and cut. When frozen, it can be stored for up to 6 months. These mushrooms should never be soaked. They absorb water and after this procedure they will become watery and inedible.

Before moving on to the recipes themselves, I want to give some general recommendations. So, how long to fry champignons in a frying pan?

You need to fry for about a quarter of an hour over medium heat. Do not cover with a lid, stir occasionally

Before frying, fresh champignons do not need to be washed at all. Simply wipe with a damp cloth. Then they need to be dried and cut.

If they were frozen, there is no need to defrost them before frying. The frozen product is placed on a hot frying pan with oil. Fry with the lid open, stirring occasionally. Add salt only at the very end of cooking.

You can also fry canned champignons. Before putting them in the pan, you need to rinse them. This is done to remove the vinegar. Fry the product over medium heat for just a few minutes. Any spices, especially salt, are always added at the end of frying. This will prevent the champignons from releasing juice. Have you prepared marinated champignons yourself? They can be made in just 1 hour.

Recipe for eggplants with mayonnaise for the winter

I want to share an interesting recipe for preparing eggplants with mayonnaise for the winter. The snack turns out very tasty. I prepared one serving to try, but after trying these eggplants, I decided that next year I will make more.

To prepare eggplant with mayonnaise for the winter you will need:

Wash the eggplants and cut into medium-sized pieces. Place the eggplants in boiling salted water, bring to a boil and cook, reducing the heat, for 10 minutes, stirring and lightly submerging them in the water. Peel the onion and cut into half rings. Pour vegetable oil into a high frying pan and add onion. Fry the onion in vegetable oil, stirring, until golden brown. Then, using a slotted spoon, carefully remove the eggplants from the water and place them in the pan with the onions. Mix thoroughly and simmer the vegetables over low heat for 10 minutes, stirring occasionally. Peel the garlic and pass through a press. Add garlic, mayonnaise, vinegar and a little salt to the pan with the eggplants and onions. Mix thoroughly, simmer for 5 minutes, then remove the pan from the heat. Place the hot eggplants in sterile jars and cover with boiled lids, turning them upside down. Wrap the jars in a blanket, leave until completely cool and store in a dark, cool place. From this amount of products you get approximately 6-7 jars of 280 grams of delicious eggplant with mayonnaise for the winter. A simple and very successful recipe, try it! Bon appetit!

Honey mushrooms with mayonnaise: recipes for mushroom dishes

This savory dish is perfect not only for the everyday menu for the whole family, but also for any holiday feast. Try to cook it, and you will not regret taking on this process. Honey mushrooms, fried with mayonnaise and garlic, can be served separately as an independent dish, or can be combined with meat and potatoes.

We clean the honey mushrooms from dirt and remnants of mycelium, rinse them in running water under the tap and boil them in salted water with the addition of 3 pinches of citric acid. Peel the garlic, cut into small cubes, combine with mushrooms, add salt and a mixture of peppers, stir.

Sprinkle the finished mushrooms with mayonnaise and garlic with chopped dill and parsley, and then serve.

The forest aroma will spread throughout the house, and the taste of such a dish will not be forgotten for a long time!

Fried mushrooms with mayonnaise is a universal dish! It can be a wonderful appetizer on the holiday table, a fairly hearty dinner or breakfast, or a delicious addition to lunch.

Your email will not be published. Edible honey mushrooms.

Fried potatoes in sour-mayonnaise sauce

An equally popular dish is potatoes with mushrooms and mayonnaise in a frying pan, the preparation of which does not take much effort and time. For her, we will collect the following simple products:

• about 10 medium potatoes;
• onion – 1 head;
• 300-400 g oyster mushrooms, boletus or russula;
• mayonnaise - about 300 g;
• sunflower oil.

1. Place finely chopped onions and potatoes in a frying pan, place mushrooms on top, pour oil over everything.
2. Closer to the final stage, in order to properly cook fried potatoes, you need to add a little mayonnaise, check its thickness and ability to absorb. If the mayonnaise is poorly absorbed, then you need to add half a glass of mayonnaise to one frying pan; if it’s good, then a glass.
3. Now you need to simmer everything, bringing the dish to full readiness.

Note: it is better to add a little more spices to the dish, but not salty ones, as mayonnaise will give a sour taste and the potatoes may seem over-salted.

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Preparation of fried mushrooms with mayonnaise:

1 prepare the ingredients.

2 prepare the mushroom mixture.

3 Bring the dish to full readiness.

4 Serve fried mushrooms with mayonnaise.

Tips for the recipe

– an excellent substitute for vegetable oil – butter, it will give the dish a more delicate, soft and noble taste;

– salt and black pepper are standard spices that are not essential. You can also use any other spices and dried herbs that season vegetable dishes, for example, coriander, cloves, curry, shamballa, cumin, asafoetida, nutmeg, ginger, fennel and others;

– very often 1-2 cloves of peeled garlic are squeezed through a press into a frying pan with sour cream and mayonnaise;

– champignons are the best option for this dish; they can be purchased in any quantity in a store, supermarket or market. But this does not mean that other mushrooms are worse, just do not forget about their preparation, cleaning, and sometimes even soaking and pre-cooking, especially if you harvested them in the forest.

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