What dishes can be prepared from champignons: the best recipes

Dishes from champignons will always come to the rescue if there is a desire to deliciously feed the family, but there is no time to stand at the stove for a long time. These mushrooms do not require preliminary preparation, they do not need to be cleaned and sorted for a long time, since they are not wormy and are sold, as a rule, completely ready for use. To replenish your culinary treasury, check out the best recipes for delicious and simple mushroom dishes that are easy to make at home.

Homemade dishes from fresh champignons: recipes with photos

Hot dish "Provencal champignons".

Ingredients:

• 1 kg of fresh champignons,
• 100 ml of olive oil,
• 100 g onions,
• 100 g of tomato juice,
• salt,
• greens to taste.

Cooking.

1. Lightly fry chopped onions in olive oil. Add to it sliced ​​champignons, salt and stew for 5-10 minutes. After this pour tomato juice and simmer for another 10 minutes.
2. Ready dish of fresh champignons, prepared according to this recipe, sprinkle with chopped herbs.

Mushrooms fried with eggs.

Ingredients:

• 500 g of champignons,
• 75 g onions,
• 2 tbsp. tablespoons of ghee,
• 3 eggs,
• salt and greens to taste.

Cooking.

1. Finely chop the prepared mushrooms and fry them in a pan with heated oil so that they brown. Add chopped onions and continue to fry.
2. Beat raw eggs well, salt and mix with finely chopped herbs. Pour mushrooms with this mixture and fry until eggs are ready.

As shown in the photo, a prepared dish of fresh champignons must be sprinkled with dill before serving:

Vermicelli with champignons and butter.

Ingredients:

• 250 g chopped fresh champignons,
• 50 g of grated cheese,
• 90 ml of vegetable oil,
• 2 tbsp. tablespoons chopped greens,
• 250 g of vermicelli,
• salt, pepper to taste.

Cooking.

Potatoes with champignons, onions and tomatoes.

Ingredients:

• 300 g fresh champignons,
• 100 g onions,
• 450 g of boiled potatoes,
• 250 g of fresh tomatoes
• 25 g butter (or margarine),
• greens and salt to taste.

Cooking.

1. Rinse mushrooms, cut into slices and fry.
2. Put potatoes on the dish, put fried mushrooms on top, mixed with separately fried onion rings. Spread the potato slices around the potato, fried in oil (or margarine). Sprinkle with chopped herbs.

These photos show mushroom dishes prepared according to the recipes presented above:

Champignon dishes cooked in a multicooker

Pork with champignons in a slow cooker.

Ingredients:

• 500 g pork
• 150 g champignon
• 1 onion
• 300 ml of milk
• spice
• 50 g butter

Training.

To prepare this dish of champignons in a slow cooker, the meat must be washed and cut into slices. Peel onions and mushrooms, chop into slices.

Cooking.

1. In a bowl of a multicooker-pressure cooker, put slices of butter, add onions, mushrooms and pork.
2. Mix the spices with milk and pour into the bowl.
3. Close the cover, set the valve to “High pressure”.
4. Cook in the "Stew" mode for 30 minutes.
5. Then set the valve to “Normal pressure” and let off steam.

See how appetizing this simple mushroom dish looks in this photo:

Risotto with champignons in a slow cooker.

Ingredients:

• Rice - 1 cup
• Fresh champignon mushrooms - 130 g
• Dry porcini mushrooms - 15 g
• Garlic - 1 clove
• Chicken broth - 3 cups
• Chopped Onions - 50 g
• Dry thyme - 1 tsp.
• Dry white wine - 30 ml
• Olive oil - 1 tbsp. l
• Grated Parmesan cheese - 40 g
• Parsley, butter, salt, pepper to taste.

Cooking.

1. Rinse and dry rice. Pour dry mushrooms with water, let it brew, remove excess moisture. Grind porcini mushrooms and garlic.
2. Cut fresh mushrooms into 0.7 cm slices. Heat chicken stock.
3. Select the program "Porridge" in the menu, set the time to 50 minutes.
4. Preheat the slow cooker for 5 minutes with the lid open.
5. Put a little butter in the cooking container, allow it to melt. Add onion and garlic and sauté for 5 minutes.
6. Add mushrooms, thyme and simmer another 5 minutes.
7. Add rice, white wine. Leave to simmer for 10 minutes until all the alcohol has evaporated.
8. Pour in chicken stock, close the lid, set the pressure to “0”. Cooking time under the lid is 20 minutes.
9. At the end, pour the dish of champignon mushrooms prepared according to this recipe with olive oil, mix thoroughly and sprinkle with grated Parmesan cheese and chopped parsley.
10. Salt and pepper.

Frozen Champignon Dish: Soup Recipe

Ingredients:

• 1 liter of water (or broth),
• 300 g quick freeze champignon,
• 2 tbsp. tablespoons of flour
• 1 carrot
• 1 onion,
• 1 potato
• 2 tbsp. tablespoons of butter
• 2 eggs,
• 1 tbsp. a spoonful of milk
• 100 ml cream
• salt to taste.

Cooking.

1. To prepare a dish of frozen champignons according to this recipe, mushrooms must be thawed and chopped. Combine them with peeled and chopped carrots and onions, stew in a pan with butter (5 min).
2. Dry the flour, dilute with milk and mix with stewed vegetables and mushrooms. Put the mass in a pot.
3. Separate egg yolks from proteins, mix with cream, bring to a boil in a small container, stirring thoroughly, pour into a pot. Add peeled and diced potatoes, water or broth.
4. Close the pot with a lid and place a dish of frozen champignons in a moderately preheated oven for 35–40 minutes.

Pickled champignon dish with fish

It is required:

• Any fish - 4 pcs. 200 g each
• 200 g pickled champignons,
• 4 tomatoes
• 2 lemons
• salt,
• pepper,
• garlic,
• greenery,
• salt.

Cooking method.

1. Clean the fish and rinse it well in cold water. Then salt, drizzle with lemon juice and let lie down for 10 minutes. Finely chop onion, garlic, herbs, champignons. Mix all the ingredients, add pepper and salt.
2. Put mushrooms and greens inside the fish. Cut tomatoes and lemon into circles. Cover them with fish. Wrap everything in cabbage leaves and bake on coals until cooked. Sprinkle the prepared dish of pickled champignons with fish with herbs and sprinkle with lemon juice.
3. The following describes which dish can be prepared with champignon and minced mushroom.

Mushroom and Mushroom Dishes

Stuffed Mushrooms.

Ingredients:

• 24 large champignons with strong cup-shaped hats,
• 2 tbsp. tablespoons of butter
• 4 tbsp. tablespoons of olive (corn or other refined vegetable) oil,
• 3 tbsp. tablespoons finely chopped onions,
• 2 teaspoons of tomato paste,
• 3 tablespoons of dry white wine,
• 1 crushed clove of garlic,
• 1 teaspoon of salt
• 0.3 teaspoon freshly ground black pepper
• 2 tbsp. spoons of breadcrumbs,
• 1 tbsp. spoon finely chopped parsley.

Cooking.

Separate the caps from the champignon caps from the legs. Wipe the hats with a wet towel, but do not wash. Lightly salt. Finely chop the legs.

Heat 1 tbsp in a pan a spoonful of olive oil and butter, put finely chopped legs there and fry for 5 minutes. Add tomato paste, wine, garlic, salt and pepper and keep on high heat for another 3 minutes. Taste and put breadcrumbs and parsley.

Stuff the champignon caps with the mixture and lay them with the bottom part up on a greased baking sheet. Place the baking sheet in a preheated oven (up to 220 ° C) for 10 minutes, often pouring them with the remaining olive oil. Serve as a snack or as a main course.

Stuffed champignons can be prepared a little differently. Before cooking the minced meat, carefully lower the champignon caps into hot but not boiling oil and cook for 10 minutes. Carefully remove and cool. Cook the minced meat, as described above, but do not add crackers to it. Stuff the hats with minced meat. Mix crackers with melted butter and put on stuffed hats. Sprinkle with parsley. If the oil was not overheated when hats were boiled in it, the mushrooms would be very tasty. Mushrooms with minced meat should be served cold the next day.

Zrazy with potatoes and mushrooms.

Ingredients:

• 500 g of champignons,
• 1.2 kg of potatoes
• 160 g flour
• 5 eggs
• 250 g onions,
• 120 ml of vegetable oil,
• 1 tbsp. a spoonful of butter
• salt,
• pepper to taste.

For the sauce:

• 120 g of tomato paste,
• 30 g flour
• 100 g butter,
• 200 g of onions.

Cooking.

1. Boil potatoes “in their uniforms”, peel, crush and rub through a sieve. Then put a raw egg in it, add salt, pepper, wheat flour and mix well. The potato mass should be shaped into a loaf 5 cm thick, then cut into slices 1.5 cm thick and slightly flatten to make a tortilla.
2. Preparation of minced meat: fry finely chopped champignons in a pan (until the liquid evaporates). Then mix them with sautéed onions and finely chopped hard-boiled eggs. Add minced salt, pepper, butter and mix well (for a special taste, add a little grated cheese to the minced meat).
3. Put the minced meat on potato cakes, pinch them, giving an elongated shape, and fry on all sides in vegetable oil.

As shown in the photo, this delicious dish of champignons can be poured with tomato sauce:

Cooking the sauce.

Peel the onion, chop finely, lightly fry in butter with tomato paste. Fry flour in butter until red. Then mix it with onions, dilute with mushroom broth, mix well and cook over low heat for 15–20 minutes. Then put salt, sugar and butter in the sauce.

Mushroom and Potato Dish: Mushroom Cutlet Recipe

Ingredients:

• 200 g of champignons,
• 10 g crackers,
• 20 g of oil
• 60 g of onions,
• 150 g of potatoes
• salt and spices to taste.

Cooking.

1. Boil mushrooms, pass through a meat grinder. Mix the minced meat with fried onions, eggs and form mushroom patties from the mass. Toast.
2. Serve boiled potatoes with butter on the side dish for this champignon dish.

Canned Champignon Dish: Vegetarian Soup

Ingredients:

• White cabbage - 400 g
• Onions - 70 g
• Sweet pepper - 100 g
• Carrots - 200 g
• Canned Mushrooms - 150 g
• Chopped celery - 20 g
• Parsley - 10 g
• Bouillon cube - 1 pc.
• Vegetable oil - 20 ml
• Water - 2.5 L
• Ground black pepper and salt to taste.

Cooking method.

1. Wash onions and sweet peppers, cut into thin rings, put in a pan and fry in vegetable oil. Add chopped cabbage, diced carrots, celery, salt, black pepper, sliced ​​mushrooms and broth to them.
2. Pour the ingredients with boiling water, close the lid and cook the vegetarian soup on low heat until cooked.
3. A dish of canned mushrooms should be sprinkled with chopped parsley.

Second main courses from champignons: recipes in the oven

Baked carp with champignons.

Ingredients:

• 1 kg of carp
• 200 g of fresh champignons,
• 70 g of oil
• 2 onions,
• 1/2 cup sour cream
• 1 tablespoon flour
• 100 g of sharp grated cheese,
• 2 tablespoons of breadcrumbs.

Cooking.

Clean carp from scales and entrails. Cut the fillet, put on a greased metal dish and bake in the oven, but not until fully cooked. Peel the mushrooms, rinse well, cut into fairly large slices, put in a saucepan, add sliced ​​onions, salt, pepper, 1/4 cup water and simmer until cooked. Cover the fish with mushrooms, pour salted sour cream mixed with flour, sprinkle thickly with cheese, grated on a rare grater and mixed with breadcrumbs. Sprinkle with melted butter and bake in the oven until golden brown. Serve hot champignon in this second dish on the same dish.

A dish of champignon hats.

Ingredients:

• 600 g champignon caps
• 100 g butter,
• 0.5 teaspoon of salt.

Cooking.

Wipe off the dirt from the mushroom caps with a wet towel, sprinkle them with salt, spread on a baking sheet in which 2 tbsp. Are melted. tablespoons of butter. When placing mushrooms on a baking sheet, place the hats so that they lie with the bottom up. Put a piece of butter in each hat. Place the baking sheet in a heated oven for 10 minutes. If the mushrooms begin to dry out, put more butter in the hats and do so until the mushrooms are ready. Salt to taste.

Serve a mushroom dish cooked in the oven according to this recipe, separately or with fried pork fat to beef steak or fried pork.

Champignon dishes with cheese and sour cream

Farm fish with vegetables and champignons.

Ingredients:

• 1 kg perch fillet,
• 1 onion,
• 2 carrots
• 300 g of champignons
• 200 g sour cream (or mayonnaise),
• 200 g of cheese
• vegetable oil.

Cooking.

1. Fry the fish over high heat in boiling oil on both sides (not until cooked).
2. Put chopped carrots and onions in a portioned pan. Spread the fish on top, sprinkle with mushrooms (champignons can be raw), pour mayonnaise (or sour cream), sprinkle with grated cheese and bake for 10-15 minutes.

Dish with mushrooms, cheese and pepper.

Ingredients:

• 1 kg finely chopped champignons,
• 4 tbsp. tablespoons of butter
• tablespoons of semi-dry white wine,
• 1.5 teaspoons of salt
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon red pepper,
• 2 cups sour cream
• 1 cup grated Swiss cheese.

Cooking.

Melt the butter in a pan and fry the mushrooms in it for 5 minutes. Add semi-dry wine and keep on high heat for another 2 minutes. Reduce heat, put salt, black and red pepper, stir and add sour cream and cheese. Keep on low heat, stirring often until thickened. Serve a dish of mushrooms with cheese on dried bread, greased with butter.

A dish of champignons, potatoes and ham

Ingredients:

• 200 g of potatoes
• 150 g of champignons,
• 50 g ham
• 30 g butter,
• 2 tablespoons canned green peas,
• 1 egg
• 1 tablespoon of mayonnaise,
• 1 teaspoon of lemon juice
• parsley
• sugar,
• salt to taste.

Cooking method.

Wash the potatoes, boil them in a peel, cool, peel and cut into small cubes. Rinse the champignons, cut into 4 parts and simmer in a frying pan in butter.Then mix everything and add the diced ham, green peas. Season the mushroom and potato dish with the sauce. To make it, mix mayonnaise, salt, sugar and lemon juice. Put the salad into a salad bowl, garnish with quarters of hard-boiled eggs, chopped parsley and serve.

Next you will find out what other dishes can be prepared from champignons.

Other champignon dishes

Champignons with vegetables.

Ingredients:

• 800 g of champignons,
• 2 sweet red peppers,
• 2 small zucchini
• 1 medium onion,
• 6 tbsp. tablespoons of olive oil,
• 2 tbsp. tablespoons of butter
• 150 ml of broth (from cubes or concentrates),
• 2 tbsp. tablespoons of soy sauce
• 1 pinch of sugar
• salt,
• pepper to taste.

Cooking.

1. Cut the mushrooms into slices. Heat half the oil in a large frying pan.
2. Fry half the mushrooms in a pan for 3-5 minutes, then set aside. Fry the other half in the same way. (This is done so that the resulting juice evaporates faster.) Put both portions of mushrooms in the pan to the side.
3. Cut the pepper in half, remove the core with grains, rinse and cut into strips. Wash the zucchini, cut off the ends and cut into slices. Peel and finely chop the onion.
4. Melt the butter in a saucepan and simmer the onion in it until transparent. Then pour the vegetable broth, add red pepper and simmer for 4–5 minutes.
5. Add zucchini and boil for another 2-3 minutes. The resulting mass is mixed with mushrooms. Add sauce, sugar, salt and pepper to taste.
6. To have more sauce in the dish (for example, for a side dish of rice or noodles), add 200 ml of cream to the mushrooms, boil and mix with the rest of the ingredients.

As shown in the photo, a vegetable salad can be served as a side dish for this dish of champignon mushrooms:

Fondue with vegetable skewers.

Ingredients:

• 2 zucchini
• 16 champignons,
• 8 cherry tomatoes
• 1 red bell pepper
• 1 green bell pepper
• cooking oil for frying.

For batter:

• 2 eggs,
• 100 g of wheat flour
• 250 ml of water.

Cooking.

1. To prepare this dish of champignons, you need to cut zucchini and pepper into cubes, string them interspersed with mushrooms for short skewers.
2. Cooking batter: beat eggs with water and flour into a froth.
3. Heat oil in a fondue bowl to a boil. Dip kebabs in batter and fry in oil until golden brown.

Champignon omelette.

Ingredients:

• 300 g of champignons
• 30 g butter,
• 50 ml of vegetable oil,
• 4 eggs,
• 100 g ham (or smoked ham),
• 4 tbsp. tablespoons of flour
• some water,
• salt,
• pepper,
• greens to taste.

Cooking.

1. Cut the mushrooms into slices (you can chop the mushrooms if desired) and stew in butter for 5-10 minutes with herbs and spices.
2. Beat egg whites separately. From yolks, flour and water to prepare a thin dough (the consistency of sour cream). Mix whipped proteins, dough and mushrooms and bake in oil in a pan.
3. Finely chop the ham or ham, sprinkle the omelet.

Garnish a delicious dish of champignon mushrooms with greens.

Fried eggs with champignons.

Ingredients:

• 4–5 champignons,
• 2 eggs,
• 2 tbsp. tablespoons of vegetable oil.

Cooking.

1. To prepare this dish, coarsely chopped champignons need to be fried in vegetable oil for 2-3 minutes.
2. Then pour them with eggs and salt to taste.

Honey champignons.

Ingredients:

• 300 g of champignons
• 1 tbsp. a spoonful of peanut butter
• 1 tbsp. a spoon of honey
• 1 tbsp. a spoonful of soy sauce
• 1 teaspoon sesame oil.

Cooking.

1. Wipe the mushrooms with a damp paper towel and cut off the legs.
2. Heat oil in a wok, add mushrooms and fry for 1 min over medium heat. Add honey and soy sauce, mix with mushrooms, reduce heat and cover.
3. Remove the lid and cook until the syrup thickens, stirring well so that the mushrooms are in the glaze. Turn off the heat under the pan, drizzle with sesame oil and mix.
4. Serve both hot and cold.

Champignons in jelly.

Ingredients:

• 375 g of champignons,
• 30 ml of vegetable oil,
• 20 ml of vinegar
• 5 g sugar
• 1 g of gelatin
• pepper,
• salt.

Cooking.

1. Rinse the champignons, cook until cooked in a double boiler (for 20–25 min), cool and cut into slices.
2. Prepare the sauce from vegetable oil, vinegar or lemon juice, sugar, salt, pepper and dissolved gelatin. It should be thick. Mushrooms mixed with sauce.

Champignons in sour cream.

Ingredients:

• 500 g finely chopped champignons,
• 0.5 cup finely chopped onions,
• 4 tbsp. tablespoons of butter
• 1 teaspoon of salt
• 0.25 teaspoon freshly ground black pepper
• 2 teaspoons of red pepper
• 1 cup sour cream.

Cooking.

Fry the onions in a pan in butter over high heat for 5 minutes. Put the mushrooms, salt and pepper and fry the mushrooms over medium heat until all the moisture has evaporated from them. Put red pepper and then sour cream. Good to interfere. Bring to a boil, but do not allow to boil.

Serve this simple dish of champignon mushrooms on plates or on dried bread.

Champignon soup with pasta and Jerusalem artichoke.

Ingredients:

• 50 g pasta
• 2 tbsp. tablespoons of oil
• 150 g of champignons,
• roots
• 1 Jerusalem artichoke,
• 1 tbsp. a spoon of potato flour
• 120 ml cream
• crackers
• water,
• croutons (or grated cheese),
• salt.

Cooking.

1. Cook the pasta in salted water, discard in a colander, pour over cold water and put back into the pan, adding oil.
2. Place the champignons in a pan with water, add the roots, Jerusalem artichoke and crackers. Cook until soft, then rub through a sieve and put the mashed potatoes back in the pan. Season its contents with potato flour diluted in cold water and boil. Put the pasta in the soup, gradually pour the cream, boil.
3. Serve with croutons.

Champignons with asparagus seedlings.

Ingredients:

• 200 g of champignons,
• 150 g asparagus seedlings,
• 40 g butter,
• 30 g sour cream
• 10 g of dill,
• salt and spices to taste.

Cooking.

1. Wash the mushrooms, cut into thin slices and fry in oil. Boil asparagus seedlings in salted water and also fry (in the rest of the oil).
2. Serve with sour cream, sprinkled with fresh dill.

See how the mushroom dish prepared in accordance with this simple recipe looks in the photo:

Oven with pike perch and mushrooms in the oven

Ingredients:

• 1 kg of pike perch,
• 250 g of champignons,
• 500 ml of heavy cream,
• salt,
• white pepper to taste.

Cooking.

1. Gut the fish, peel and cut into portions. Add salt and pepper to each piece of fish, inside and out.
2. Place in a bowl, pour in half the cream, cover with foil and place in a hot oven for 10 minutes.
3. Cut the mushrooms into thin slices. Remove the fish pan from the oven and lay all the mushrooms on top of the fish. Salt and pour the remaining cream. Cover with foil and bake for another 10 minutes.
4. To form a delicious crust on the dish, 10 minutes before being ready to remove the foil and leave to bake without it.
5. Serve hot on the same dish.

This selection of photos presents dishes from champignon mushrooms, prepared according to the recipes that are described on this page: