How to Boil Champignons (3 Methods of Boiling Mushrooms)

Did you know that there are about two hundred species of champignons? But the bisporus champignon is cultivated on an industrial scale - the same one that we regularly buy in supermarkets and at the market. It is used in first courses, in salads, in side dishes, and in main courses. By the way, this is a very healthy mushroom - 80% of it consists of water, and the rest is minerals and essential amino acids. And they are also tasty, like any other mushrooms. They may not be as fragrant as white mushrooms or honey mushrooms, but their delicate taste does not drown out other ingredients in the dish. especially if you boil them rather than fry or pickle them. And finally, they cannot be poisoned. However, you need to cook it correctly. Today we will tell you exactly how and how much.

General cooking rules

Let's start with the general cooking rules that apply to any recipe: for salad, for soup, and so on. In most cases, fresh or frozen champignons are used. Depending on the mushrooms used, the cooking rules will differ, which will be discussed above. By the way, you can cook champignons in a frying pan, but in this case we are not talking about cooking, but about stewing. But in this article this recipe will also be discussed with step-by-step instructions. Now let’s look at the general rules on how to cook frozen and fresh champignons. Let's start with fresh mushrooms!

Fresh mushrooms

First of all, I would like to talk about the issue of safety. In Russia, many families collect mushrooms on their own in the summer. But few suspect that in the forest you can find false champignon, which is a poisonous mushroom. To avoid poisoning yourself and your family by mistake, be sure to read the article “How to distinguish champignon from toadstool.” That article describes in detail what must be done to ensure the safety of mushrooms. All these same actions must be carried out before cooking.

When it comes to personal safety when eating champignons, one cannot help but remember how to distinguish spoiled mushrooms. This is also described in detail in the article “How to distinguish a champignon from a toadstool,” so be sure to follow the link and read the material. In short: there should be no strange smell, spots, worm holes, flat slimy cap, blackness on the cut of the stem. If there is at least one sign, then it is recommended to think about the advisability of eating such mushrooms.

The last general recommendation for cooking fresh mushrooms is how to choose the appropriate spices. Many housewives settle on the classic set of seasonings: salt and ground black pepper. I recommend adding bay leaf and allspice to this set. There is no need to add any other spices, since boiled champignons should have a taste close to neutral. By the way, the champignons darken during cooking - this is a normal reaction of mushroom substances. To avoid this, you can immediately add citric acid to the water. Usually, 1 gram of this substance is enough for half a kilo of champignons.

Frozen

Frozen champignons can also spoil, just like fresh ones. In the article above, which is called “How to distinguish a champignon from a toadstool,” this information is also written in detail. Here, let's briefly outline the situation: frozen champignons should not be too dark and slimy - these are the main signs of spoilage of frozen mushrooms. If you buy this product in a store, you should pay special attention to the ice. A massive and thick ice crust indicates that the mushroom was defrosted and frozen more than once. And this casts doubt on the fact that the champignons are fresh (and even if they are fresh, frequent defrosting and freezing worsen the taste of the product).

Therefore, it is better to purchase mushrooms with a thin ice crust; do not forget to pay attention to the color of the champignons. Before cooking, frozen champignons must be defrosted, and then the cooking process is exactly the same as for fresh mushrooms (a step-by-step recipe will be discussed in the article below). The only thing is that frozen champignons can be cooked in a little less time: about 3-5 minutes less. By the way, in the case of fresh and frozen mushrooms, the cooking time depends on the size of the champignons. Accordingly, the smaller the mushrooms are chopped, the less you need to boil them. Read more about this in the recipes below.

Recipe for subsequent pickling

This excellent recipe answers the question of whether champignons need to be cooked until tender with several types of processing.

And so we need:

1. Fresh champignons – 1 or 1.5 kg,
2. Garlic – 9 cloves,
3. Salt – 2 tbsp. spoons,
4. Allspice peas (depending on taste)
5. Black currant leaves,

We strictly follow the following recipe:

• Clean the product and rinse under cold water,
• While cooking the mushrooms, add 4 cloves of garlic to the pan.
• Boil the champignons for about 15 minutes, never letting the mushrooms get ready.
• Then place them in a colander to drain off excess liquid.
• Place currant leaves, garlic and pepper in a prepared jar,
• Sprinkle with spices, salt and add currant leaves and garlic on top,
• Lightly press the finished mass with your hands,
• After 15-20 days, the mushrooms will be ready to eat.
• Serve strictly with Korean carrots!

Delicious dishes to you and bon appetit!

For the salad

Some salads require the addition of champignons. But raw mushrooms should not be eaten, so you need to cook them first. The cooking process is somewhat different from cooking champignons for soup or other dishes. By the way, if you decide to cook the mushrooms in advance and prepare the salad later, then it is important to know how to properly store the champignons. After the mushrooms are cooked, they should be chopped, placed in a jar and poured with the marinade that formed during the cooking process. And if you prepare the salad right away, you don’t need to put the mushrooms in the container. Now let's look at how to cook champignons for salad at home.

Ingredients:

• champignons - required quantity;
• water - should completely cover the mushrooms;
• salt - to taste;
• bay leaf – 1 piece;
• citric acid – 1 pinch;
• allspice – 3-5 peas.

Step-by-step recipe for cooking champignons in a pan:

1. Rinse the champignons thoroughly under running water.
2. Cut off the lower part of the stem of clean mushrooms and then rinse.
3. Pour water into the pan, add salt, allspice, bay leaf, citric acid.
4. Mix the ingredients thoroughly in the pan and turn on the heat to maximum.
5. Wait until the water boils.
6. As soon as the liquid begins to bubble, reduce the heat to medium, add the mushrooms and mix thoroughly.
7. Cook the mushrooms over medium heat for 10-15 minutes, no need to stir with a spoon during the process.
8. At the end of the specified time, drain the boiled mushrooms in a colander and wait for the liquid to drain (if you plan to prepare the salad later, you should save the mushroom broth to store the mushrooms in).
9. Wait 10-15 minutes until the mushrooms cool slightly, then cut the champignons into pieces of the required size.
10. Add a mushroom ingredient to your salad!

Vitamins

For soup

Mushroom soup turns out tasty, tender and appetizing. You can prepare this lunch in a saucepan, slow cooker or pressure cooker. All three of these recipes will be discussed in this article, and we’ll start by preparing mushroom soup in a saucepan. It’s worth noting right away that in this case we will need a frying pan for frying vegetables and mushrooms. The calorie content of champignon soup in a saucepan is 157 kcal per 100 grams. This low energy value is due to the lack of meat or meat ingredients. Nevertheless, the lunch turns out to be quite filling, healthy, and most importantly – tasty. Let's find out how to cook mushroom soup in a saucepan with your own hands quickly and tasty.

List of ingredients:

• champignons – 400 g;
• carrot – 1 piece;
• vermicelli – 4 large spoons;
• potatoes – 3-4 pcs;
• salt - to taste;
• onions – 1 piece;
• water – 3000 ml;
• greens - to taste;
• bay leaf and ground pepper - at your discretion.

Step-by-step recipe for champignon soup in a saucepan:

1. Peel and process the mushrooms; if they are frozen, defrost them (this must be done under natural conditions, that is, at room temperature).
2. Pour 3 liters of water into a saucepan, add a little salt and put on fire, wait until the liquid boils.
3. During this time, the mushrooms should be chopped into portioned pieces (you can cut them either large or small; it depends on your taste preferences).
4. As soon as the water boils, add the champignons to the pan and cook for half an hour.
5. Peel the potatoes, cut into small cubes (one side should be about one centimeter).
6. Once 30 minutes are up, add potatoes and spices to your liking and cook for 10 minutes.
7. During this time, peel the onion and finely chop it with a knife, then add it to the pan and cook for another 5 minutes.
8. Grate the carrots on a coarse or medium grater, then add them to the pan with the rest of the ingredients, don’t forget to mix thoroughly and cook for another 5 minutes.
9. After 5 minutes, add vermicelli to the pan, taste it (add a little spices and salt if necessary), add chopped herbs and cook the mushroom soup until tender (5-10 minutes).
10. The finished soup with champignons can be poured into bowls and served.
11. Bon appetit!

How to prepare champignons for cooking

You need to choose the right mushrooms. They should be white or slightly milky in color, clean and dry. A lot of stains on the caps should alert you; it is better to refuse such a purchase. Carefully inspect the champignons packed in containers for excess moisture and pockets of mold.

It is not recommended to buy frozen sliced ​​mushrooms, and whole champignons should contain a minimum amount of ice crust.

Do some preliminary preparation before cooking.

1. Rinse the champignons with running water. Carefully remove pieces of stuck soil with a knife or rub with a sponge.
2. Examine the mushrooms. If they are young, have no spots and are appetizing in appearance, then you can leave the skin, cutting off only the blackened end of the leg. If you need to remove the shell, then the movements should be from the tips of the cap to the center.
3. Cut off any unpeeled skin and stains, if any.
4. Carefully trim the edge of the cap.
5. Rinse and place on a kitchen towel to dry.

Frozen mushrooms must first be thawed in the refrigerator. You can skip this procedure if you plan to cook in a pressure cooker.

If you want to preserve color, use lemon juice or add a little citric acid while the mushrooms are freeing themselves from excess moisture.

In a slow cooker

Cooking champignons for salad in a slow cooker is necessary in the same way as on the stove. But the recipe for mushroom soup in an electrical appliance will be slightly different from the one described above. First of all, the caloric content of lunch differs. Thus, the number of calories in soup prepared in a slow cooker is 149 kcal per 100 grams. The fact is that this electrical appliance cooks dishes at a gentle temperature. Thanks to this, not only does the calorie content not increase, but also a large amount of useful substances and properties of the ingredients are preserved. Let's find out how to easily cook champignons in a slow cooker for soup.

Take:

• champignons – 400 g;
• salt - to taste;
• vegetable oil - several large spoons;
• carrot – 1 piece;
• potatoes – 3-4 pcs;
• onions – 1 piece;
• water – 3000 ml;
• greens - to taste;
• vermicelli – 4 large spoons;
• bay leaf and ground pepper - at your discretion.

Step-by-step recipe for champignon soup in a slow cooker:

1. Peel and process the mushrooms; if they are frozen, defrost them (this was discussed in detail in the article above).
2. Chop the mushrooms into portions (you can cut them either large or small; it depends on your taste preferences).
3. Pour 3 liters of water into the pan, add a little salt and turn on the “Cooking” mode, wait until the liquid boils.
4. As soon as the water boils, add the champignons to the pan and cook for half an hour.
5. At the end of the time, pour the broth into a separate container, first strain to separate the mushrooms.
6. Wash the multicooker, dry it, turn on the “Frying” mode, and sprinkle the bottom of the device with vegetable oil.
7. During this time, peel the onion and finely chop it with a knife, then add it to the slow cooker.
8. Grate the carrots on a coarse or medium grater, then add them to the slow cooker with the rest of the ingredients, don’t forget to mix thoroughly.
9. Add boiled champignons, stir and fry mushrooms with vegetables for 8-10 minutes.
10. Peel the potatoes, cut into small cubes (one side should be about one centimeter).
11. Pour the reserved broth into the slow cooker, add potatoes and spices to your taste.
12. Turn on the “Soup” mode and cook for half an hour.
13. 20 minutes after start, add vermicelli to the multicooker, taste it (add a little spices and salt if necessary), add chopped herbs and cook mushroom soup until the end of the program
14. The finished soup with champignons can be poured into bowls and served.
15. Bon appetit!

In a pressure cooker

The last appliance that is often used for cooking in the kitchen is the pressure cooker. It is important to note that there is also a steamer. But in this electrical appliance, champignon soup is prepared in exactly the same way as in a slow cooker. Therefore, only the recipe for preparing mushroom soup in a pressure cooker will be considered here. The calorie content of this dish is approximately the same: 150 kcal per 100 grams. But the main advantage of a pressure cooker is its fast cooking speed, as can be seen from the name of the device. Indeed, the time difference is simply stunning. Therefore, if you have little time to cook dinner, then a pressure cooker will help you out. Let's learn how to cook mushroom soup in a pressure cooker at home.

Ingredients:

• champignons – 400 g;
• potatoes – 3-4 pcs;
• onions – 1 piece;
• water – 3000 ml;
• carrot – 1 piece;
• vermicelli – 4 large spoons;
• greens - to taste;
• salt - to taste;
• bay leaf and ground pepper - at your discretion.

How to cook mushroom soup from champignons in a pressure cooker:

1. Peel and process the mushrooms; if they are frozen, defrost them (this was discussed in detail in the article above).
2. Pour 3 liters of water into the pressure cooker, add a little salt and turn on the “Cooking” mode, wait until the liquid boils.
3. During this time, the mushrooms should be chopped into portioned pieces (you can cut them either large or small; it depends on your taste preferences).
4. As soon as the water boils, add the champignons to the pressure cooker and cook for 15-20 minutes.
5. Peel the potatoes, cut into small cubes (one side should be about one centimeter).
6. Once 15-20 minutes have passed, add potatoes and spices to your liking and cook for 5 minutes.
7. During this time, peel the onion and finely chop it with a knife, then add it to the pan and cook for another 5 minutes.
8. Grate the carrots on a coarse or medium grater, then add them to the pan with the rest of the ingredients, don’t forget to mix thoroughly and cook for another 5 minutes.
9. After 5 minutes, add vermicelli to the pan, taste (add a little spices and salt if necessary), add chopped herbs and cook the mushroom soup until tender (about 5 minutes).
10. The finished soup with champignons can be poured into bowls and served.
11. Bon appetit!

Champignons stewed in soy sauce

Products

: Half a kilo of mushrooms (150 rubles), half a glass of soy sauce (30 rubles), sugar (2 rubles); the price is the average for Moscow as of June 2017.

Cooking champignons stewed in soy sauce

:

Wash mushrooms under cold water. Let dry, cut into slices. Prepare the sauce: dilute half a glass of soy sauce with water in a 1:1 ratio, add 2 tablespoons of sugar. Place the mushrooms in a frying pan, fry for 5-7 minutes, pour in the sauce, simmer covered for another 5-7 minutes. Serve stewed champignons in soy sauce with herbs.

How long to cook the champignons until tender?

The champignons must be fried in a frying pan for as long as the mushrooms require. And this depends on their size and initial condition. Exactly the same rules apply to cooking champignons. The larger the mushrooms, the longer they need to be cooked on the stove, in a slow cooker, or even a pressure cooker. But the cooking time of the main ingredient does not only depend on this. This is also influenced by the initial condition of the mushrooms: champignons can be fresh or frozen. In the article below, each point that affects cooking time is discussed in as much detail as possible.

How long to cook fresh champignons

Let's start with the most common form - fresh mushrooms. Usually we talk about them if we have recently picked mushrooms in the forest. In this case, the mushrooms need to be boiled, frozen or pickled. Cook the champignons according to exactly the same recipe as for the salad (just exclude the spices and seasonings). Approximately the cooking time takes 10-15 minutes, but this is if the champignons are not chopped. And if the mushrooms are small or you cut them into portions in advance, then such champignons need to be boiled for 7-9 minutes. In other appliances: a multicooker, a double boiler, a pressure cooker, and so on, the cooking time remains approximately the same.

How long to cook frozen champignons

Frozen champignons need to be cooked a little less, since under the influence of ice they have already slightly changed their structure. But pre-frozen mushrooms (this applies to everyone, including champignons) must be defrosted naturally. That is, you need to take the mushrooms out of the freezer, put them on a plate and wait several hours for them to defrost. It would seem, why do this if there is a special mode in the microwave or, in extreme cases, hot water. The fact is that when mushrooms are defrosted unnaturally quickly, they lose their taste and beneficial qualities. You need to cook already defrosted champignons for 10-12 minutes, and if you somehow managed to cut them, then 5-8 minutes. These time figures apply to all containers and cooking appliances in the kitchen.

How long to cook champignons in soup

Recipes for soup with champignons have already been discussed in detail in the article above. But not a single recipe contained meat, and many people cannot imagine lunch without meat components. Therefore, I propose to consider a recipe for mushroom soup with chicken on the stove. Although exactly the same recipe can be transferred to a multicooker with a double boiler, cooking in a pressure cooker requires some changes. The calorie content of chicken soup with champignons in a saucepan is 179 kcal per 100 grams. This big difference is explained by the addition of chicken and some other ingredients to the lunch. Now let's find out how to cook mushroom soup with chicken on the stove - it turns out quickly, tasty and appetizing.

List of ingredients:

• champignons – 400 g;
• chicken fillet – 300 g;
• potatoes – 3-4 pcs;
• onions – 1 piece;
• water – 3000 ml;
• carrot – 1 piece;
• vermicelli – 4 large spoons;
• greens - to taste;
• salt - to taste;
• bay leaf and ground pepper - at your discretion.

How to cook mushroom soup with meat in a saucepan on the stove:

1. Peel and process the mushrooms; if they are frozen, defrost them (this was discussed in detail in the article above).
2. Pour 3 liters of water into a saucepan, add a little salt and put on fire, wait until the liquid boils.
3. As soon as the water boils, add the chicken fillet inside and cook the meat for 30-40 minutes (stir occasionally and remove any foam that forms).
4. During this time, the mushrooms should be chopped into portioned pieces (you can cut them either large or small; it depends on your taste preferences).
5. Add the champignons to the chicken and continue cooking the main ingredients of the soup in the pan for another 20 minutes.
6. Peel the potatoes, cut into small cubes (one side should be about one centimeter).
7. Once 20 minutes have passed, add potatoes and spices to your liking and cook for 10 minutes.
8. During this time, peel the onion and finely chop it with a knife, then add it to the pan and cook for another 5 minutes.
9. Grate the carrots on a coarse or medium grater, then add them to the pan with the rest of the ingredients, don’t forget to mix thoroughly and cook for another 5 minutes.
10. After 5 minutes, add vermicelli to the pan, taste it (add a little spices and salt if necessary), add chopped herbs and cook the mushroom soup until tender (5-10 minutes).
11. The finished soup with champignons can be poured into bowls and served.
12. Bon appetit!

What does cooking affect? And do you need to boil the champignons?

Most scientists argue that due to the ability of mushrooms to absorb substances from the external environment, they often accumulate life-threatening chemical compounds, as well as the remains of insects, bacteria... Which must be gotten rid of by long-term soaking followed by heat treatment.

During this process, the mushroom is filled with liquid, and the harmful components contained in it come out, forming foam on the surface of the pan, which should be removed with a slotted spoon. But you should not overdo it with either the temperature or the holding time, since along with the harmful substances, the beneficial ones that give the food that very taste evaporate.

Nutritional value of boiled champignons

The article above discussed the calorie content for all recipes, except for boiling champignons for salad. The energy value of this recipe is 43 kcal per 100 grams. If this difference seems so big to you, then remember that the salad recipe uses only mushrooms and seasonings, while the rest of the dishes contain a number of vegetables, noodles and other high-calorie ingredients. By the way, you can boil champignons on the stove or in a slow cooker without any additives at all, including without spices and seasonings. In this case, the nutritional value of boiled mushrooms will be 26 kcal per 100 grams, which is an extremely low figure.

How long should you cook so as not to spoil the product?

First, it is important to decide what dish you are going to cook. For example, if it is purely boiled, then it is enough to cook it for the allotted time, while something that goes through two stages of cooking (for example, something that is first boiled and then baked) can be left damp in order to further bring it to readiness by subsequent heat treatment.

It is best to soak them in cold, salted water immediately after the mushrooms are collected, since they tend to absorb odors.

And already during cooking, it is necessary to monitor the state of their shape and color, preventing them from falling apart or becoming like jelly.

Cooking features

The recipe for cooking champignons for salad can be transferred to any device: a multicooker, a pressure cooker or even a double boiler. In any case, the cooking recipe will be the same. By the way, it is not recommended to add a lot of different spices to this dish, since in a salad it may not turn out as tasty as planned. In general, champignons are often cooked for salad in a saucepan without any spices or seasonings, except salt and bay leaf.

By the way, mushroom soup can be prepared not only with chicken, but also with beef (it doesn’t taste good with pork, I don’t like it and I don’t recommend it). The cooking process is exactly the same, only the meat needs to be boiled longer. I also recommend adding sour cream to mushroom soup 5 minutes before the end of cooking. This ingredient will make the dish more tasty, tender and finger-licking appetizing. Some people use mayonnaise instead of sour cream. It turns out pretty good too, but it can’t be compared with sour cream.

Champignons, how to choose for cooking

Choosing white champignons for cooking is easy. The more elastic, “filled” the mushrooms and the less damage they have, the fresher, tastier and better the champignons are. If you can somehow make a mistake in choosing with brown champignons (their color often hides flaws), with white ones a mistake is unlikely. A fresh white champignon should be really white, without any brown spots, dents, blackened stems, etc.

Fresh white champignon should be white, without any brown spots, dents, or blackened stems

Recipe video

If you need clarity, I recommend watching the cooking video in the article below. The author shares a recipe for mushroom soup, which was not discussed in this article. I recommend mandatory viewing with sound, as the author voices several more life hacks and cooking secrets. Thanks to this, you can easily, quickly and tasty prepare delicious champignon soup with your own hands. Well, if you still have questions about preparing boiled champignons for soup, then ask them in the comments. And now, enjoy watching!

The benefits and harms of champignons

Beneficial features:

Champignons are useful for vegetarians and people leading a healthy lifestyle; they go well with many vegetable dishes.

Champignon dishes are recommended for people suffering from varying degrees of anemia, as well as diabetes and atherosclerosis. Since mushrooms cope well with high cholesterol in the blood, they should be included in the diet of patients suffering from atherosclerotic plaques, as well as people at risk for heart disease, including heart attack.

The regular presence of champignon dishes helps the normal functioning of a number of internal organs, in particular the kidneys, pancreas and digestive system. If you have problems with the nervous system, champignons will be useful for you.

How to cook boiled champignons

The last recipe that will be discussed in this article is how to cook champignons without spices. The article above mentioned more than once a cooking method in which no seasonings are used, except salt and bay leaf. Although in fact, you can get rid of the bay leaf if you don’t like this flavor enhancer. In any case, the result is a simple, light dish with low energy value: 26 kcal per 100 grams. Boiled champignons cannot be called tasty, because they have a neutral, ordinary taste. But if you add them to a salad, then the mushrooms become tastier against the general background. Let's learn how to cook mushrooms on the stove for salad.

Ingredients

• champignons - required quantity;
• water - should completely cover the mushrooms;
• salt - to taste;
• bay leaf – 1 pc.

Description of preparation

1. Rinse the champignons thoroughly under running water.
2. Cut off the lower part of the stem of clean mushrooms and then rinse.
3. Pour water into the pan, add salt and bay leaf.
4. Mix the ingredients thoroughly in the pan and turn on the heat to maximum.
5. Wait until the water boils.
6. As soon as the liquid begins to bubble, reduce the heat to medium, add the mushrooms and mix thoroughly.
7. Cook the mushrooms over medium heat for 10-15 minutes, no need to stir with a spoon during the process.
8. At the end of the specified time, drain the boiled mushrooms in a colander and wait for the liquid to drain (if you plan to prepare the salad later, you should save the mushroom broth to store the mushrooms in).
9. Wait 10-15 minutes until the mushrooms cool slightly, then cut the champignons into pieces of the required size.
10. Add a mushroom ingredient to your salad!

How to choose champignons

Fresh champignons must be clean, dry and free of mucous coating.
In color they are milky white or with a slight beige tint, but always matte. The caps are elastic, without a large number of dents, dark spots and other damage, and there are no voids in the legs. If you choose champignons packaged in packages, also carefully check that there is no mold or moisture inside.

Try to choose mushrooms with intact caps. Photo: Shusha/Depositphotos

If the mushrooms are frozen, the amount of ice should be minimal. It is better to avoid buying crushed champignons, which are more like a mixture of mushroom and ice crumbs.

Remember