Appetizers for New Year 2022 with champignons - 6 recipes

Home Winter snacks

A mushroom appetizer for the winter is an amazing preparation for your home arsenal. It is easy to prepare soup, salad, gravy for side dishes, dressing for dishes, and pate from them. Rest assured, the dishes will delight you all year round.

Mushrooms are prepared in different ways. They are dried, canned, salted in barrels, and frozen. The king of preparations is considered to be the porcini mushroom. Milk milk, chanterelles, russula, honey mushrooms, boletus, champignons, and saffron milk caps are widely used.

Marinating large varieties of mushrooms is used in parts, and small ones - in pieces. A standard marinade is used, which includes salt, sugar, vinegar and spices. The variety affects the type of spices and the proportions that make up the basis of the marinade.

The second way to prepare snacks is salting. Pickling recipes for each variety are different. Hot and cold salting methods are used. For hot pickling, mushrooms are boiled directly; for cold pickling, it takes a lot of time.

Remember! Canned mushrooms can be stored for no more than twelve months. They are sealed with glass or plastic lids, but not metal ones.

How to prepare a mushroom appetizer for the winter - 18 varieties

1. Pickled saffron milk caps for the winter
2. Pickled honey mushrooms for the winter
3. Cold salting of milk mushrooms for the winter
4. Mushroom caviar - preparation for the winter
5. Pepper salad with champignons
6. Solyanka with mushrooms in a slow cooker
7. Stewed canned mushrooms
8. Marinated porcini mushrooms
9. Lightly salted mushrooms for the winter
10. Mushroom salad for the winter
11. Marinated mushrooms in tomato for the winter
12. Cold-prepared saffron milk appetizer
13. Fried mushrooms in breadcrumbs
14. Delicious cabbage with mushrooms for the winter
15. Marinated oyster mushrooms with carrots
16. Canned fried mushrooms
17. Marinated mushrooms in an air fryer
18. Eggplant and champignon lecho

Pickled saffron milk caps for the winter

The recipe will allow you to prepare a marinated preparation of saffron milk caps. The simple canning procedure is suitable for novice cooks.

Ingredients:

• Saffron milk caps – 1 kg.
• Water – 100 ml.
• Salt – 3 teaspoons.
• Sugar – 2 teaspoons.
• Vegetable oil – 4 tablespoons.
• Bay leaf – 2 pcs.
• Black peppercorns – 6-7 pcs.
• Vinegar essence 70% - ½ teaspoon.
• Garlic – 3 cloves

Preparation:

1. We take the saffron milk caps, wash them and clean them. Let it cook for 15 minutes, then drain in a colander.
2. We prepare the marinade in the usual way: water, salt, sugar, vegetable oil, spices, bring everything to a boil. Add vinegar essence to the marinade and simmer for another 4 minutes.
3. At the end of cooking, add garlic, stir and turn off.
4. Place the mixture in jars, fill with marinade and screw on the lids.

Pickled honey mushrooms for the winter

For lovers of honey mushrooms, this is the best recipe for preparing for the winter. This jar will decorate any table and add piquancy to the dish.

Ingredients:

• Honey mushrooms of any weight.
• For marinade per 1 liter of water:
• Salt – 2 tablespoons.
• Sugar – 2 tablespoons.
• Allspice peas – 4 pieces.
• Black peppercorns – 10 pieces.
• Bay leaf – 2 pieces.
• Garlic – 2 cloves.
• Vinegar (70%) – 1 teaspoon.

Preparation:

1. The mushrooms are washed well and the best ones are selected.
2. Add a little water and citric acid to the pan using the tip of a knife.
3. Then mushrooms are added. When they boil, you need to remove the foam and cook until done for 30 minutes.
4. To prepare the marinade, you need to pour a liter of water into a pan, add salt, sugar, and spices. Boil for 5 minutes, pour in vinegar.
5. Honey mushrooms are placed in jars and filled with marinade. The jar should be allowed to cool and then closed with a lid.

To prevent fungus from forming on the surface of the jar, you need to pour a little vegetable oil on top of the marinade.

Spicy champignons with sweet paprika

A savory appetizer with an interesting aroma will perfectly diversify the festive menu.

Ingredients:

• Salt - 3 tsp.
• Champignons – 50 g
• Dried onions - 2 tsp.
• Red wine vinegar - 60 ml.
• Garlic - 2 cloves
• Vegetable oil - 2 tbsp.
• Lemon zest - 1 pc.
• Dried garlic - 1 tsp.
• Dried marjoram - 1 tsp.
• Black pepper - 1 tsp.
• Brown sugar - 1 tbsp.
• Chopped parsley - 1 tsp.
• Sweet paprika - 2 tsp.

Preparation:

Mix all ingredients for spicy sauce.

Boil the champignons and place in the prepared dressing.

Leave the mushrooms in the spice mixture to marinate overnight.

Cold salting of milk mushrooms for the winter

The salting method is easy to work with. If you are lucky enough to collect milk mushrooms, use salting and you will not regret it in winter.

Ingredients:

• Milk mushrooms – 1 kg.
• Salt – 50 g.
• Horseradish leaf – 1 pc.
• Bay leaf – 1-2 pcs.
• Garlic – 2-3 cloves.

Preparation:

1. First, soak the milk mushrooms for about 30 minutes in cold water, then start cleaning them.
2. The prepared milk mushrooms are placed in a container - a large pan, a bucket. A horseradish leaf should be placed on the bottom, and the mushrooms themselves should be laid out with their caps down. The layers are sprinkled with salt. There is no need to add water; the milk mushrooms will release juice on their own.
3. Dill stems with umbrellas, currant and raspberry leaves are placed on top. Cover the container with a flat plate or lid. Place under pressure in a cool place.
4. In a month, the milk mushrooms will be ready to eat.

Cooking tips

Pickled mushrooms are included in many recipes, so when preparing dishes with this component, you should follow the tips and recommendations of experienced chefs who will help you avoid making mistakes when cooking.

• It’s better to pickle the champignons yourself to your taste so that they have the normal amount of salt and spices;
• fresh mushrooms must be thoroughly cleaned and all soft parts removed;
• When making a dish with champignons, it is advisable to add mayonnaise or sour cream to them, thereby greatly softening their taste;
• a highly salted product can be washed in cold water to make it more tasty;
• Champignons can also be used as an appetizer on their own (without other products), the main thing is to properly salt or marinate them.

Today there are a large number of recipes for snacks that contain salted champignons, so before choosing them, you need to carefully read the composition, which will allow you to understand whether the snack will be tasty or not.

Mushroom caviar - preparation for the winter

You can make mushroom caviar from any mushroom. Suitable: russulas, russula, boletus, boletus, but honey mushrooms are considered a favorite. If you are making caviar from honey mushrooms, then you can take any - both young and overgrown ones; you can also use the legs.

Ingredients:

• Mushrooms (boiled) – 2 kg.
• Onions – 500 g.
• Carrots – 500 g.
• Vegetable oil – 500 g.
• Black peppercorns – 10 pcs.
• Ground red pepper (hot) – ½ teaspoon.
• Bay leaf – 3 pcs.
• Vinegar 9% - 4 tablespoons.

Preparation:

1. They are sorted and washed at least three times. Coarsely chop the larger species and leave the smaller ones whole. Place them in a saucepan and add half of the cold water. Put on fire, when it boils add a little salt. Skim off the foam, cook for 15 minutes, then drain through a colander.
2. Chop the onion not very finely, grate the carrots on a coarse grater. Fry the onion in vegetable oil for 25 minutes, then add the carrots and fry for 20 minutes.
3. While the vegetables are frying, grind the cooled mushrooms through a meat grinder, add to the vegetables, add salt, add spices and simmer the caviar for 45-50 minutes. At the very end, add vinegar and stir.
4. Place hot caviar in sterilized jars, close with hot, dry metal lids, and roll up. It is better to store the workpiece in a cool place.

Champignons baked in puff pastry

What do you need:

• unleavened puff pastry – 0.5 kg;
• champignons (large) – 10-12 pcs.;
• bacon – 150 g;
• butter – 80 g;
• onions – 100 g;
• tomato – 100 g;
• garlic – 2-3 cloves;
• egg yolk – 1 pc.;
• heavy cream – 20 ml;
• salt, ground black pepper - to taste.

How to cook:

1. Take the dough out to defrost while you work on the other ingredients.
2. Finely chop the onion, garlic, bacon and mushroom stems. Pour boiling water over the tomatoes, peel the skins, cut and place in a separate plate. Make cross-shaped cuts on the champignon caps.
3. Cut the dough into squares according to the number of mushrooms, roll out. From each square, cut 2 strips 1 cm thick (from perpendicular edges).
4. Place a champignon on each layer of dough, cut side down. Distribute about 60 g of oil over them.
5. Fry the bacon in a frying pan, then add chopped champignon legs, onions and garlic to the rendered fat, fry them, then add tomatoes to them. Simmer until the mixture becomes thicker. Let it cool a little, then spread it among the mushroom caps.
6. Lift the edges of the dough and form into pouches. Wrap them in a criss-cross pattern with scraps of dough.
7. Place the products on a baking sheet covered with parchment, grease them with a mixture of yolk and cream, and place them in an oven preheated to 180 degrees for 20-25 minutes.

You can not only eat puff pastry envelopes with champignons for dinner, but also take them with you on the road, for a snack at school or at work.

Pepper salad with champignons

For lovers of champignons, we suggest preparing them in the form of a salad with the addition of sweet peppers.

Ingredients:

• Champignons – 500 g.
• Sweet pepper – 300 g.
• Onion – 300 g.
• Sunflower oil – ½ cup.
• Sugar – ½ cup.
• Salt – ½ tablespoon.
• Vinegar 9% – ½ cup.

Preparation:

1. Wash the champignons well, cut into slices, pepper into strips, onion into half rings.
2. For the marinade, mix salt, sugar, sunflower oil, vinegar. Bring it to a boil.
3. First, add the onion to the marinade, cook for 5 minutes, then the pepper for 15 minutes, the champignons for 15 minutes.
4. We put the cooked salad into jars, put it in a basin or pan, having previously covered the bottom with a cloth. Pour hot water up to the shoulders of the jar. We sterilize half-liter jars for 15 minutes, liter jars for 30 minutes.
5. Carefully take it out and roll it up.

Solyanka with mushrooms in a slow cooker

Vegetables and mushrooms cooked in a slow cooker are very tasty. This appetizer will not leave even a gourmet indifferent.

Ingredients:

• White cabbage – 1.5 kg
• Carrots - 0.5 kg
• Onions - 0.3 kg
• Fresh mushrooms - 450-500 g
• Tomato sauce (Krasnodar or Universal type) - 200 ml
• Vegetable oil – 180 ml
• Salt - 1.25 tbsp.
• Sugar - 2.5 tbsp.
• Vinegar 9% - 2 tbsp.
• Black pepper (ground) - to taste
• Bay leaf - to taste
• Water (for cooking mushrooms) -3 multi-cups

Preparation:

1. Wash, peel, cut, place in a multicooker bowl.
2. Pour water and cook in the “Multi-cook” mode at a temperature of 150 degrees for 15 minutes. Then drain them in a colander. The broth can be used to make sauces.
3. Chop the cabbage and grate the carrots on a coarse grater. Add salt, sugar. Knead with your hands.
4. Fry chopped onion in vegetable oil until golden brown in the “Fry” mode. Add cabbage and mushrooms. Stir, cook in the “Multi-cook” mode for 40 minutes at a temperature of 130 degrees.
5. Add tomato sauce, pepper. Stir and continue cooking in the same mode for another 30 minutes at a temperature of 100 degrees. 5-7 minutes before the end of cooking, add vinegar and stir.
6. Sterilize jars and lids in a way convenient for you.
7. Place the prepared hodgepodge into sterilized jars, close the lids and wrap in a blanket until it cools completely (self-sterilization).

Julienne in buns with cream

It's incredibly tasty and satisfying! This dish is perfect after a long walk in the winter park.

To be honest, I prepare julienne buns not for a holiday appetizer, but to prepare a quick snack when I’m tired and want to eat.

If I’m not at home, then on the way home I buy small buns with poppy seeds or sesame seeds, a small box of low-fat cream “Prostokvashino” 0.2 liters, a leg and a small piece of Russian cheese for 100-150 grams.

I always have already boiled mushrooms in the freezer of the refrigerator - portions in small bags.

Before cooking, I defrost the mushrooms in the microwave so that they can be cut with a knife - for a couple of minutes.

Boil the leg in lightly salted water. When it cools down, I peel off the meat from it.

Place chopped onions, chicken meat and mushrooms on a hot frying pan greased with vegetable oil. I pray and pepper. Fry occasionally, stirring occasionally.

Next I take on the buns. I cut off the bottom and take out the crumb from the heart. In a blender I whip the cream with this crumb.

I fill the buns with the filling - mushroom mixture, pour in what I prepared in the blender (cream with crumb) and sprinkle with grated cheese.

I preheat the oven to 200 degrees and place the filled buns on a baking sheet. 10 minutes and the dish is ready. A hearty and delicious dinner is ready!

Once you get the hang of it, the julienne buns are prepared in just 15-20 minutes.

Stewed canned mushrooms

Stewed canned mushrooms are a good way to prepare for the winter.

Ingredients:

• Mushrooms – 1 kg.
• Ground red pepper - on the tip of a knife.
• Onion – 100 g.
• Vegetable oil – 2 tablespoons.
• Salt - to taste.
• Cumin - on the tip of a knife.
• Ground black pepper - on the tip of a knife.

Preparation:

1. First of all, wash the mushrooms. Leave the small ones whole, and cut the large ones. Onion mode in half rings. Place everything in a stewing container.
2. Add spices, mix and simmer. After 10 minutes, add salt and vegetable oil. Continue to simmer for 20-30 minutes.
3. We fill the jars with hot mushrooms, put half-liter jars in a large basin or saucepan to sterilize for 1 hour, and liter jars for 1.25 minutes.
4. Carefully take out and roll up the jars. After 2 weeks you can already eat it.

Mushroom Ravioli

Another dish from Italian cuisine. They remind us a lot of dumplings. Prepared in the shape of a square, crescent or ellipse.

Products:

• Mushrooms – 300 grams,
• Onion – 1 piece,
• Flour - 2 cups,
• Water – 2.5 tablespoons.
• Egg,
• Olive oil – 1 tablespoon,
• Fresh greens,
• Salt - half a teaspoon.

First we prepare the dough. Sift the flour through a sieve, add salt, make a well in the center and add water, butter and egg.

Mix the dough. After 10-12 minutes it becomes elastic, put it in a bowl, cover and leave for 25-30 minutes.

Now let's prepare the filling. Fry boiled mushrooms with onions.

We make our own ravioli. Roll out the dough and divide into two equal parts. Place the mushroom filling on one of the layers of dough with a step of 3-4 cm from each other. Cover with a second layer. Press the dough around the filling and cut into ravioli. Use a special mold or knife.

Boil and serve hot with finely chopped herbs.

Marinated porcini mushrooms

The porcini mushroom is considered the king among its relatives. Not surprising, since it has a different characteristic taste.

Ingredients:

• Porcini mushrooms – 400 g.
• Water – 300 ml.
• Sugar – 12 g.
• Salt – 1/3 tablespoon.
• Allspice peas – 6 pcs.
• Black peppercorns – 8 pcs.
• Bay leaf – 5 pcs.
• Cloves – 5 pcs.
• Vinegar – 40 ml.

Preparation:

1. Chop the mushrooms and cook in boiling water for 7 minutes.
2. Prepare the marinade. To do this, pour water, sugar, salt and spices into the pan. Bring to a boil, place in a sieve, add marinade. Then boil everything for 2 minutes, add vinegar.
3. We transfer the workpiece into a jar and close it. Place to pasteurize in a convection oven for 15 minutes at 150 degrees. You can also place the jar in boiling water, placing a cloth on the bottom of the pan. Let it cool.
4. Store the product for up to one year in the refrigerator or at room temperature.

Bon appetit!

Lightly salted mushrooms for the winter

This is a simple recipe for preparing mushrooms in lightly salted brine. Prepared and preserved according to this homemade recipe, they will come in handy in the winter.

Ingredients:

• Mushrooms – 2 kg.
• Water – 1 l.
• Salt – 10 g.
• Citric acid – 5 g.

Preparation:

1. Mushrooms are washed and boiled in water with salt and citric acid. Then they are put in a colander, and then into jars.
2. The brine itself is boiled again and added to the jars.
3. Sterilization must be carried out twice. The first time at a temperature of 90 oC for 80-100 minutes. The second time - at the same temperature, but for 60-90 minutes.
4. As a result, the mushrooms are lightly salted and can be used instead of fresh ones.

Bon appetit.

Mushroom salad for the winter

Salad is one of the types of preparations for the winter. It goes perfectly with side dishes and appetizers for the holiday table.

Ingredients:

• Mushrooms (wild mushrooms are tastier, but champignons are also suitable) - 1.5 kg.
• Tomatoes - 1 kg.
• Red bell pepper - 1 kg.
• Onions - 500 g.
• Carrots - 700 g.
• Sugar - 150 g.
• Salt 50 – g.
• Vinegar 9% - 100 ml.
• Vegetable oil - 300 ml.
• Spices (garlic, bay leaf, allspice, hot pepper, etc.) - to taste.

Preparation:

1. Choose mushrooms that are young, intact and beautiful. Sort, rinse, peel, cut into pieces if necessary.
2. Place in a medium saucepan, cover with cold water and place over medium heat. Bring to a boil, cook for 7-10 minutes, drain in a colander. Then transfer to a dry, heated frying pan, stirring occasionally, and fry over medium heat until all the moisture has evaporated.
3. Peel the carrots, rinse thoroughly, dry and chop using a medium or coarse grater. Peel the bulbs, rinse with cold water, cut into rings or feathers, as is more convenient for you.
4. Wash the tomatoes, cut out the seals on the top, and cut the tomatoes themselves into medium-sized cubes. Cut the bell peppers into halves, remove the tail, cut out the core with seeds and cut off the whitish partitions. Wash the remaining pulp, dry and cut into pieces of arbitrary size and shape, but not very large.
5. Pour vegetable oil into a large saucepan and heat it over medium heat. Pour the tomato pieces into the hot oil, stirring them, simmer until they release juice, that is, about 3-5 minutes.
6. Following the tomatoes, add carrots, bell peppers, onions and mushrooms to the pan at the very end. Pour in the sugar, but not all of it, but about 90–100 grams; it’s better to add more later than too much now. Add salt and stir vegetables. Simmer the salad over medium heat until it boils.
7. As soon as the salad boils, cover the pan with it, reduce the heat and simmer for 40-60 minutes. Do not forget to periodically open the pan and stir the vegetables so that they do not burn. A few minutes before it’s ready, add whatever spices you want. You can make the dish spicier, you can simply add flavor. Taste to see if it needs a little more sugar or salt. And at the very end, 5 minutes before readiness, pour in the vinegar. Stir and remove the salad from the heat.
8. And immediately, while the mushroom salad is hot, place it in pre-sterilized and warmed glass jars. Immediately roll up the pieces or close them tightly with lids, wrap them in a kitchen towel and leave to cool in this form. After about a day, the salad can be unwrapped and moved to a cool, dark place.

If you are making preparations for the first time, it is better to sterilize the jars twice, first empty, then with the salad.

Risotto with fresh forest mushrooms

Here is an unusual dish from Italian cuisine - risotto - rice with mushrooms. To get the perfect risotto rather than rice porridge, you need to choose starchy, round-grain rice (Arborio).

Ingredients:

• Fresh forest mushrooms – 300 grams,
• Round Arborio rice - a glass,
• Onion – 2 small onions,
• White wine – 70 ml,
• Meat or vegetable broth - 700 ml,
• Cheese,
• Thyme and parsley,
• Butter and olive oil,
• Salt.

Preparation:

Fry the washed and chopped mushrooms in a frying pan. Place them on a baking sheet and in the oven for half an hour (190 degrees).

Meanwhile, fry the onion. Add rice to it and hold for a couple of minutes.

Attention: There is no need to pre-wash the rice - otherwise you will wash off all the starch.

Add some butter, wait until it melts and pour in the wine.

When the wine has been absorbed, it’s time for the broth. Just add to the rice in portions, and not all at once - until the rice is cooked until it crisps slightly. At the same time you need to add salt. Cook while stirring over medium heat.

Remove from heat and add remaining butter, grated cheese, parsley and thyme. Mix.

Remove mushrooms from the oven and combine with rice. Well, now it’s time to call to the table!

Marinated mushrooms in tomato for the winter

We present to your attention an original homemade method of preparing mushrooms. Mushrooms in tomatoes are a new trend in preservation.

Ingredients:

• Mushrooms – 500 g.
• Bay leaf – 1-2 pcs.
• Sunflower oil – 30-50 g.
• Tomatoes – 1 kg.
• Sugar – 40 g.
• Salt – 20 g.
• Vinegar - to taste.

Preparation:

1. Peel the tomatoes, add granulated sugar and salt to the puree and boil the mixture.
2. Boil the mushrooms, and then simmer in mushroom broth with the addition of vegetable oil until they become soft - ready. Add tomato puree to the main ingredient. It is allowed to use tomato paste up to 30%, previously diluted 50/50 with boiled water.
3. Tomato sauce with mushrooms is brought to a boil, and then put into jars. Liter jars are sterilized for an hour, and 0.5 liter jars - 40 minutes.
4. The jars are rolled up, cooled and sent for storage.

Delicious and aromatic marinated champignons

An easy instant recipe that will help you prepare the dish quickly and tasty.

Ingredients:

• Garlic - 6 cloves
• Fresh mushrooms – 4 kg
• Cloves - 16 pcs.
• Wine vinegar - 1 l
• Salt - 135 g
• Bay leaf - 8 pcs.

Preparation:

Boil the mushrooms until tender.

Mix hot champignons with spices and vinegar. Leave to marinate overnight.

Serve with chopped herbs.

Cold-prepared saffron milk appetizer

Ryzhiki can be prepared in various ways. In this recipe we will look at a method of cold preparation with a universal mushroom - saffron milk cap.

Ingredients:

• Saffron milk caps – 1 kg.
• Salt – 50-100 g.

Preparation:

1. We wash the saffron milk caps and remove dirt and debris. Place in a saucepan in layers, salt between layers.
2. Scatter them and cover with a lid. Cover the top of the container with saffron milk caps with a towel or gauze. Leave to salt. In about three days, this snack will be ready to eat.

Fried mushrooms in breadcrumbs

Let's move away from banal recipes for pickling and pickling. A simple homemade preparation of mushrooms fried in grated croutons with the addition of eggs is easy to prepare, but very tasty and unusual.

Ingredients:

• Mushrooms – 1 kg.
• Flour – 20 g.
• Sunflower oil – 20 g.
• Salt - to taste.
• Rusks – 100 g.
• Eggs – 1-2 pieces.

Preparation:

1. We peel the main product and chop it into small pieces. Salt them to taste, add egg wash, which is an egg scrambled with a fork.
2. Roll the plates in flour, then in breadcrumbs. It is better to take homemade crackers, grated or chopped in a blender.
3. Next we start frying. We put the golden plates in jars and sterilize for 60 to 90 minutes. The larger the container, the longer the sterilization and vice versa. At the end they roll up the cans.

Bon appetit!

Culinary secrets

In order for a champignon dinner to be tasty and healthy, the cook needs to take several nuances into account.

• Fresh champignons can be replaced with frozen ones. If they are already cut, there is no need to even defrost them before cooking. When there is still a need to defrost mushrooms, it is better to transfer them from the freezer to the main chamber of the refrigerator in advance, since when defrosted in the microwave, the fruiting bodies become less tasty.
• Young champignons are more tender, tastier and look more appetizing. Large mushrooms are more aromatic, and only such ones are suitable for baking with filling. If you have the opportunity to choose mushrooms, consider which ones are most suitable for a particular dish.
• Store-bought champignons just need to be washed and blotted with a napkin before cooking. It is advisable to remove wild mushrooms, especially large ones, from the films covering the caps.
• Champignons for dinner can be fried, baked, or stewed. This process does not take much time, so it is not advisable to use a multicooker, but you can also cook mushrooms in it.

The best side dish for champignons is a vegetable one. They also go perfectly with pasta. You can also supplement the mushroom appetizer with buckwheat porridge or rice, or dishes from other cereals.

Please note: many champignon dishes do not require a side dish.

Delicious cabbage with mushrooms for the winter

Don't be afraid to make this appetizer. The combination of cabbage and mushrooms has been used since ancient times. This recipe will become a permanent fixture on your menu.

Ingredients:

• Mushrooms (we use honey mushrooms in the recipe) – 2 kg.
• Tomato paste – 300 g.
• Cabbage – 1 kg.
• Carrots – 800 g.
• Onions – 600 g.
• Vegetable oil – 100 ml.
• Vinegar – 2 tablespoons.
• Spices - to taste.

Preparation:

1. Chop the onion. Boil honey mushrooms using cold water. If you replace honey mushrooms with champignons, the latter can be fried immediately. Pour oil into a deep frying pan; when it is hot, add honey mushrooms and onions.
2. Stirring occasionally, fry the mixture for 5-7 minutes. Wash the cabbage well and cut it. Wash the carrots, peel and grate.
3. Place carrots and cabbage in a stewing dish and stir. When the mushrooms and onions are fried, add them to the vegetables. Add tomato paste to the mixture and mix well.
4. Add salt, pepper, bay leaf, vinegar, a little sunflower oil, water. Mix everything thoroughly again and cover with a lid.
5. Simmer the mixture for 30-40 minutes until cooked.
6. Sterilize the jars, place the hot product in them, and roll up with sterile lids.

Marinated champignons from Gordon Ramsay

Delicious marinated champignons from a famous chef to your table!

Ingredients:

• Shallots - 3 pcs.
• White wine vinegar - to taste
• Tarragon - small bunch
• Mushrooms – 500 g
• Olive oil - 6 tbsp.

Preparation:

Boil the mushrooms.

Heat oil with spices and add vinegar. Pour over the mushrooms.

Add onion and chopped herbs to the mixture.

Let the appetizer brew for at least half a day.

Marinated oyster mushrooms with carrots

Now let's get acquainted with the preparation of an almost oriental dish. This original recipe will not leave any lover of spicy snacks indifferent.

Ingredients:

• Oyster mushrooms - 300 g.
• Carrots - 1 pc.
• Garlic - 5 cloves.
• Green onion - 1 piece (1 bunch)
• Vegetable oil - 50 ml.
• Soy sauce - 3 tbsp. spoons
• Salt - to taste
• Pepper - to taste

Preparation:

1. Wash the mushrooms and chop them finely.
2. Three carrots on a Korean carrot grater.
3. Chop the onion and garlic as desired.
4. Fry the carrots until golden brown.
5. Add onion, garlic and fry for a few more minutes.
6. Add the oyster mushrooms, fry for another 3 minutes, remove from heat. Add vinegar, salt, pepper. We roll up the jars and send them for storage.

Chicken and mushroom roll

Let's cook something with meat. For example, fry in a frying pan or bake in the oven a whole chicken breast roll with mushrooms.

Ingredients:

• Chicken breast – 4 pcs,
• Mushrooms fresh from the forest (champignons can be used) – 100 grams,
• One onion
• Frozen or fresh berries (lingonberries, cranberries or red currants) – 150 grams,
• Salt and pepper - to taste.

Preparation:

Slice and beat the brisket for the roll

First, chop the onions and mushrooms (pre-peeled and washed). We cut the breast into plates. You can make a roll from a whole breast. You need to remove the bones with a knife and lightly trim the fillet on the right and left, opening it completely - you will get a layer of the same thickness. Finely chop the remaining fillet.

We beat the meat.

Fry the onion and add mushrooms to it. Cook until all the moisture from the mushrooms has evaporated. Add the berries and simmer for another 5 minutes.

Combine and mix mushrooms with chopped fillet, salt and pepper. Place the filling on the breast and roll it up and tie it with thread.

Fry the rolls in a hot frying pan. Bake a large breast in foil in the oven.

Cut the large roll into portions, and serve the small roll whole.

Canned fried mushrooms

Many varieties of mushrooms can be preserved fried. Roasting gives the appetizer a more natural taste and preserves the taste of the cooked dish.

Ingredients:

• Mushrooms (ceps, boletus, russula, chanterelles, saffron milk caps, champignons, boletuses) – 2 kg.
• Vegetable oil - for frying.
• Salt - to taste.

Preparation:

1. We rinse them well under running water and place them in a deep bowl. If necessary, cut off the rough spots on the cap or stem using a cutting board and knife. Large mushrooms can be cut into small pieces.
2. We transfer them to a free deep saucepan, fill with plain water so that the components are completely covered with water. Place the pan over high heat; when it boils, reduce the gas and cook for 15 minutes. Drain the water through a colander. Rinse under running water and repeat the procedure from start to finish.
3. Pour a large amount of vegetable oil into the frying pan and place on medium heat. When the oil is hot, add the boiled mushrooms. From time to time we stir them with a wooden spatula and wait until they begin to stew.
4. Cover the pan with a lid and simmer for 30 minutes. After the moisture has evaporated, fry for 15 minutes, add salt, taste and turn off the heat.
5. Sprinkle into jars and roll up.

Remember that for frying, vegetable oil can be replaced with butter, as well as vegetable or animal fat.

Useful tips and tricks

Champignons are the safest among mushrooms. They can be consumed raw. When choosing mushrooms for a recipe, you should pay attention to their quality and appearance. Spoiled champignons pose a health hazard. The table provides information on basic recommendations for selecting and preparing an ingredient for cooking.

During weight loss, fresh champignons can be included in the diet, as they have a very low calorie content - 27 kcal/100 g, and contain minerals and vitamins (groups B, D, PP). The final calorie content and benefits of the dish will also depend on the accompanying ingredients.

Marinated mushrooms in an air fryer

The recipe is simple - honey mushrooms are marinated and then fried in an air fryer. The end result is very tasty. Try cooking!

Ingredients:

• Honey mushrooms - 500 g.
• Red pepper - 2 pieces (sweet)
• Garlic - 2 cloves
• Parsley - 1 piece (bunch)
• Sunflower oil - 125 ml.
• Salt - to taste
• Pepper - to taste

Preparation:

1. We wash the honey mushrooms, peel them, cut in half, and pepper in strips.
2. Prepare the marinade by mixing sunflower oil, soy sauce, garlic, parsley, and salt. The marinade is poured over honey mushrooms for 1 hour.
3. Place everything in the air fryer for five minutes, adding salt and pepper to taste.

The appetizer is ready to serve.