Whole champignons, what you can cook

Prepared by: Arina Volskaya

05/17/2013 Cooking time: 1 hour 0 minutes

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Want to learn how to fry mushrooms? Read this recipe. Fried champignons are an easy-to-prepare and affordable dish that can be served as a side dish, as an appetizer, or as a main dish.

Whole champignons, as they are

Small champignons can be fried, boiled, stewed and eaten raw in salads and pickled.
Medium champignons can be baked, fried in a pan and used as an edible “plate” for mini appetizers and canapés. They are also suitable for salads raw, but they need to be cut...
Large champignons are best baked whole - on their own or with filling.
Extra-large portobello mushrooms are either baked whole or grilled or pan-fried, like a steak.

Portobello mushrooms are cooked whole, baked, grilled or pan-fried like a steak.

Cooking options

Mushrooms are prepared in all countries of the world and history cannot say who became their progenitor. The French and Italians are still debating which of them was the first to cook mushrooms. Residents of Russia are sure that it was their ancestors who were engaged in the mushroom business. Despite this, every kitchen is full of recipes for dishes that include mushrooms. They learned how to cook them deliciously, fry them, stew them, bake them and serve them beautifully. Champignons have now become very popular because they are grown in specially prepared places and there are active sales of this plant.
Today I want to share with you some more simple and delicious recipes for dishes with mushrooms that will be an excellent appetizer and decoration on any holiday table.
It's very easy to make mushroom tartlets. This appetizer leaves the table very quickly because it looks very appetizing and is convenient to take in portions. I very often prepare them for outdoor events, picnics and for the home table. Take advantage of this very simple and tasty mushroom recipe.
An equally simple dish includes tartlets with chicken and mushrooms. They can be served as a salad or portioned into tartlets, which looks very beautiful. Previously, they were often served in cafes and restaurants, and it was considered a very popular dish. Nowadays, mushroom dishes remain delicacies, but the variety of their preparation and serving has increased significantly.
My children and I really love pickled mushrooms, so I often prepare pickled champignons at home using a very simple and quick method. According to this recipe, they are simply marinated and turn out much tastier and healthier than store-bought ones.
I can’t ignore the recipe for pasta with mushrooms in creamy sauce. Nowadays, all cuisines are mixed thanks to free information and frequent travel, and dishes travel from one country to another, without borders. Thus, recipes for the famous Italian pasta are becoming very popular in our territory. And our skilled chefs do not waste time and complement it with original Russian products. Add this simple and delicious Italian pasta recipe to your repository.

Dear readers, I am very pleased to share with you simple and delicious recipes for mushroom dishes that even a novice cook can handle. If you have already used them, write in the comments how you liked the dish. Also leave your recommendations or additions, I will be glad to read them. And now I want to wish you success and bon appetit!

How to marinate whole small champignons

Small mushrooms can be wiped with a napkin and dipped in a hot marinade with approximately the following ratio: 10 parts water, 3 parts natural vinegar, 3 parts sugar, 2 parts salt. Spices can be added to your own taste, for example, garlic, ginger, shallots, whole cinnamon, allspice, cloves, cardamom, bay leaf.

Once the mixture has cooled, close the jar tightly and put the champignons in the refrigerator for 1-2 days. Although, in principle, after a few hours the mushrooms can be eaten.

Pickled champignons can be eaten whole after just a few hours.

boletus

These are some of the most delicious forest mushrooms. Ripe boletus mushrooms are boiled before frying, and young boletus mushrooms are cooked immediately. The latter turn out to be denser and crispier, ideally combined with tender fried or stewed potatoes. Feel free to serve them with sour cream or cream sauce. Fried boletus mushrooms are a dish loved by many people.

Ingredients:

boletus - 0.75 kg;
pepper, salt;
garlic – 2 cloves;
vegetable oil – 3 tbsp. l.;
onions - 2 large.

Cooking method:

Clean and wash the boletus mushrooms, remove the sections on the stems. Cook for 20 minutes in salted water.
Cut the boletus into pieces.
Heat oil in a frying pan. Throw in coarsely chopped garlic. Fry until golden brown, then remove.
Place the boletus mushrooms in the frying pan. Fry them, stirring until the excess liquid evaporates.
Cut the onion into half rings. Place it on the frying pan. Stir. Remove the dish from the heat when the onions turn golden.

How to prepare a salad with whole champignons

It is better to cook whole raw champignons for salad with dressing so that the mushrooms can absorb its taste. True, this makes them less elegant. Champignons go well with a dressing that contains garlic, shallots, ginger, herbs and paprika, but only based on vegetable oil. These ingredients do not need to be added to mayonnaise salads and salads with sour cream or yogurt.

What needs to be added in the case of mayonnaise, sour cream and yogurt in the base of the dressing. What combination options are there?

fresh bell pepper + baked bell pepper + parsley
cucumbers + quail eggs + radishes
ham + semi-hard cheese + red onion
mozzarella + cherry tomatoes + basil

It is advisable to add green leaves to all these salads - spinach, arugula, chard, etc.

Buddha bowl with rice, mushrooms, spinach, tofu and green beans

Serving options

This is a completely independent dish that can be decorated with herbs and tomatoes.
These mushrooms will be an excellent appetizer that can be eaten cold or hot.
them as a side dish with potatoes, legumes, rice , as well as any salad or pickles.
Additionally, you can serve sour cream or sour cream sauce with garlic and herbs.

How to cook whole champignons in a frying pan

Cooking whole champignons is no different from frying sliced mushrooms. They taste best when first fried in a dry frying pan without oil, salt and water until golden brown, and then fried with oil and salted and seasoned with, say, paprika and black pepper.

How long to fry the champignons depends on their size. For very tiny buttons, 2 minutes is enough. Larger champignons will require 3-4 minutes to cook. Whole champignons prepared in this way can be added to the soup.

You need to fry the whole champignons in a dry frying pan, and then add oil for final cooking.

General cooking rules

We have already answered the question: is it necessary to boil champignons before frying - now let’s move on directly to the rules. Boiled champignons are extremely easy to prepare, after which you can quickly fry them, stew them, or do anything else with them. If you are preparing champignons for a salad, then cooking, which will be described in detail in the article below, will be quite sufficient. After this, you can chop the mushrooms and add them to the rest of the salad ingredients. You should also cook the mushrooms until tender if you want to make mushroom soup from them. Well, all other cooking rules will be discussed in detail in the article below.

Fresh mushrooms

So, let's now answer the question: how to cook champignons correctly. You can do this on the stove using a saucepan or use a smart device - a multicooker. In any case (regardless of whether they were purchased mushrooms or you picked them yourself), the champignons should be washed under running water and sorted (throw away the wormy and spoiled ones). In the process, traces of earth and dirt should be removed (I’m completely silent about leaves and other debris). After this, you need to put them in boiling water (the liquid should completely cover the champignons), turn down the heat a little to the next notch (if you use a multicooker, lower the temperature) and wait for it to boil again. As soon as this happens, the mushrooms need to be cooked for 10 minutes, after which the champignons can be used in further preparation.

Frozen

Now let's look at how to cook frozen champignons. In fact, everything remains exactly the same, only you first need to defrost the mushrooms naturally. By natural means we mean thawing the champignons at room temperature. If you use hot water, a microwave oven or a radiator, the taste of the mushrooms will change greatly, and not for the better. Then, as in the case of fresh mushrooms, wait until the water boils, immerse the champignons, wait for it to boil again and cook for 10 minutes. The mushrooms can then be further cooked to create a tasty and tender dish.

How to cook whole champignons in the oven

Start cooking whole champignons by removing the stems of the champignons. They can be easily broken out of the cap by shaking them in different directions. It's best to save the legs for soup or duxelles .

If you just want to bake whole mushrooms without stuffing them, prepare spicy vegetable oil (olive or refined) in advance - add a little grated garlic or ginger, a little sweet paprika or hot red pepper, a little allspice or grated nutmeg. Roll the champignon caps in the spiced oil. Then bake on a baking sheet lined with baking paper in a preheated 200°C oven for 10-15 minutes, not allowing the champignons to bake too much and lose all moisture.

How to cook whole stuffed champignons in the oven

The previous story about spicy oil may also be relevant for stuffed mushrooms, although you can limit yourself to just oil without additives. As for the filling, it can be both simple and quite sophisticated:

finely chopped mushroom legs + parsley + garlic + olive oil
finely chopped mushroom legs + basil pesto + grated Parmesan + bread crumbs + parsley + garlic + lemon zest + butter
mozzarella balls + thyme + black pepper + olive oil
grated cheese + quail egg + butter
ground beef + chopped herbs + grated parmesan
chopped shrimp + minced pork + ginger + garlic + soy sauce

The filling for whole stuffed mushrooms can be either simple or quite complex.

How to cook champignons with potatoes in the oven?

Cooking whole mushrooms couldn't be easier. Preheat oven to 200°C. Cut the potatoes into quarters, place in a heat-resistant baking dish, season with butter (melted or vegetable), salt, sprinkle with herbs - for example, Provençal mixture - and place in the center of the oven, bake for 30 minutes. Next, take medium-sized champignons whole and wipe with a napkin. Drizzle with oil and toss with potatoes. Bake until the potatoes are fully cooked – another 10 minutes. Ready!

It’s easy to cook whole champignons with potatoes in the oven

Oyster mushrooms

Very tasty product. Oyster mushrooms are one of the most commonly found types of mushrooms in stores. They are very easy to prepare. Before frying oyster mushrooms, they do not need to be soaked or peeled. They turn out soft with a slight crunch. You can serve fried oyster mushrooms with any side dish. If you look at the photo of these mushrooms, you will understand that they look great, so they can even be present on the holiday menu.

Ingredients:

oyster mushrooms – 750 g;
vegetable oil – 4 tbsp. l.;
sour cream – 300 ml;
salt – 0.5 tsp;
marjoram – a couple of pinches;
onion – 1 large head;
ground black pepper – three pinches;
garlic – 1 clove;
nutmeg – 0.5 tsp;
carrots – 1 large.

Cooking method:

Wash and dry the oyster mushrooms. Cut them into equal pieces.
Peel the vegetables. Chop the onion and grate the carrots. Crush the garlic.
Heat vegetable oil in a frying pan. Fry onions in it. When it becomes translucent, add carrots. Fry over medium heat until the vegetables soften.
Place oyster mushrooms and garlic in a frying pan and stir. Cook for a quarter of an hour.
Salt, pepper, add nutmeg and marjoram. Pour in sour cream, stir, cover with a lid. Remove the oyster mushrooms from the heat after five minutes.

Find out how to cook delicious oyster mushrooms using other recipes.

How to cook large portobello mushrooms?

A medium-sized portobello can be baked whole in the oven just like regular large champignons, only you will need several times more filling. How long to cook such champignons in the oven depends on the thickness of the cap: usually from 10-20 minutes, and for stuffed ones – up to 30 minutes.

Medium-sized whole portobellos can be cooked in the oven like regular large mushrooms.

But extra-large portobellos are difficult to stuff – they have rather flat edges and the filling can fall out. It is better to pre-marinate them, two hours before, in one of the marinade options:

soy sauce + rice vinegar + grated ginger + sesame oil
teriyaki sauce + grated garlic + chili
ghee + grated garlic + dry herbs

Then the whole portobello needs to be grilled or broiled in the oven, like steaks. And serve like steaks - with a side dish and green leaf salad.

It is better to marinate large portobellos first and then grill them

To summarize

Now you know that preparing champignons in batter and sauces for them is a simple task that even novice cooks can do. Usually, no more than 20 minutes are spent on preparation, plus 10 minutes for cooking the mushrooms. In any case, this process takes a minimum amount of time and effort. Don't forget that you can use pickled and frozen champignons, although you don't need to boil them. Write in the comments which recipe you liked best, and also ask your questions. Bon appetit!