Spicy Mushrooms with Garlic

Champignons are wonderful mushrooms: affordable, easy to prepare, safe and easily digestible. But without sauce or marinade, they are quite tasteless. That is why spices are often added to mushroom dishes. Spicy mushrooms with garlic - this is a classic cooking. They are fried, pickled, baked and added to more complex dishes. This combination of tastes is truly a win-win.

Stuffed Mushrooms Baked with Cheese and Garlic

This recipe is quite simple and belongs to the category of those where you can give vent to imagination and experiment. Mandatory ingredients - cheese and mushrooms. In mushrooms, baked with cheese and garlic, spices and vegetables you can add to your liking.

So, to prepare a dish in a classic form, you will need:

1. Champignons - 1 kg.
2. Tomatoes - 300 g.
3. Cheese - 200 g.
4. Garlic is the head.
5. Chives - 50 g.
6. Mayonnaise - 100 g.
7. Frying oil.
8. Salt, pepper, Provencal herbs - to taste.

You can eat it both cold and warm, but keep in mind that immediately after you remove the dish from the oven, the filling will remain hot for a long time.

Mushrooms with garlic and granular cottage cheese

Mushrooms with garlic and cheese in the oven can be a good low-calorie protein meal for those on a diet or diet. This option does not differ much in taste from fatty mushrooms with mayonnaise, but it is much more useful and also dietary. You will need:

1. Champignons - 1 kg.
2. Olive oil - 3 tbsp. l
3. Granular curd - 200 g.
4. Garlic - 5-7 cloves.
5. Parsley, dill, green onions - 50 g each.
6. Salt, pepper - to taste.

To get started, separate the legs from the hats and cut the legs as small as possible. Drain the liquid from the granular curd and mash the mass with a fork. Stuffed mushrooms with granular cheese and garlic should be baked at high temperature.Therefore, at this stage, set the oven to warm up to 220 degrees.

Combine cottage cheese, legs, raw and finely chopped garlic (or minced garlic), finely chopped greens, spices, and olive oil. Stir the mass well. Stuff the hats with this and bake for half an hour in the oven. The cheese will melt, and thanks to the butter, the herbs and garlic will fully reveal their flavor.

Oven baked champignons “Ratatouille” with cheese and garlic in the oven

Mushrooms baked with cheese and garlic in the oven can be not only in the form of stuffed hats, but also as a full-fledged dish - a variation of the well-known “Ratatouille”.

For cooking you will need:

1. Champignons - 0.5 kg.
2. Eggplant - 0.5 kg.
3. Zucchini - 0.5 kg.
4. Tomatoes - 0.5 kg.
5. Bell pepper - 300 g.
6. Parsley - 100 g.
7. Cheese (preferably Parmesan) - 300 g.
8. Vinegar - 50 g.
9. Olive oil - 5 tbsp. l
10. Garlic is the head.
11. Onion - 300 g.
12. Sunflower oil - for frying.

In order to cook "Ratatouille", you need to properly make the sauce. In this embodiment, mushroom. Sauté finely chopped champignons in sunflower oil along with garlic and onions. When the mushrooms are boiled, and the onions become soft, add half the tomatoes to the pan, previously peeled and chopped finely. Add the vinegar, simmer over low heat until the sauce becomes thick.

Pour some of the sauce onto the bottom of the pan. In a spiral, lay out the rings of eggplant, zucchini, tomato and pieces of bell pepper. The circles should fit snugly together, occupying the entire space of the form. Sprinkle with parsley, pour olive oil and the rest of the sauce and set to bake. Bake until eggplant is light brown.

Then sprinkle with cheese and put in the oven for another 10 minutes - so that the crust takes. "Ratatouille" with spicy mushroom sauce is ready.

Fried champignons cooked with garlic, onions and sour cream

Mushrooms cooked with garlic and sour cream - a classic of home cooking. For this dish you will need:

1. Champignons - 1 kg.
2. Sour cream 20-25% fat - 400 g.
3. White onion - 200 g.
4. Garlic - 5-7 cloves.
5. Oil for frying.
6. Milk 2-3% fat - 100 ml.
7. Salt, pepper - to taste.

The first step is to fry the onions and peeled garlic cloves. You can do this in butter - it turns out so much more tender. The main thing is to grind well. Then add mushrooms to the pan - they can be cut into slices.

When the contents of the pan are fried, you can reduce the heat, salt, pepper and pour milk with sour cream. After that, it’s worth stewing fried champignons with onions, garlic and sour cream under a lid for about 10 minutes. Just be careful: if the fire is too big, sour cream will curl up.

A simple dish is ready. Very tasty with buckwheat and boiled potatoes. But you can eat as a separate dish.

Champignon paste with garlic, mayonnaise and herbs

This is an unusual version of the paste. Many do not like a liver dish, but when they try a paste of mushrooms, they simply fall in love with it. It can be spread on bread or just eat with a spoon. Another plus - it is stored for a long time in the refrigerator or in the freezer. In order to prepare a mushroom paste with spicy garlic and mayonnaise, you will need:

1. Champignons - 1 kg.
2. Onion - 300 g.
3. Carrots - 300 g
4. Garlic is the head.
5. Mayonnaise - 300 g.
6. Oil for frying.
7. Salt, pepper - to taste.
8. Parsley, dill - 30 g each

To start, fry the onions and carrots. Finely chop the onion, and grate the carrots on a coarse grater. Add the sliced ​​mushrooms to the pan and simmer over low heat until all the juice has evaporated. At the very end, add the garlic cloves, passed through a crush or grated on a fine grater, and stew for another 5 minutes.

After this, transfer the fried mass to a blender, add the greens and chop. Fried champignons with garlic and chopped herbs should turn into a dense dense mass. In order to give the paste a delicate texture, add mayonnaise.Its amount can be different: depending on the juiciness of onions and carrots, the fat content of mayonnaise and how well you have evaporated the liquid. Therefore, first add a little, mix and try.

Champignon paste is ready. Served with croutons or saltine crackers

Oven baked champignons in mayonnaise with dill and garlic in the oven

Mushrooms are not the most nutritious product: they have a lot of protein, but few calories, and therefore it is difficult to eat soup or salad, which contains only mushrooms and vegetables. But such a dish as mushrooms in mayonnaise, baked in the oven with garlic, will definitely not leave anyone hungry. In order to cook it, take the following ingredients:

1. Champignons - 1 kg.
2. Mayonnaise - 400 g.
3. Salt, pepper - to taste.
4. Dill - 50 g.
5. Garlic - 5 cloves.

First of all, rinse the mushrooms well. You do not need to clean them. Next is the marinade. Combine mayonnaise, salt, pepper and chopped dill and garlic. Put whole mushrooms in a saucepan with marinade, cover and put in the refrigerator for several hours. The longer the dish marinates, the juicier and more tender it will be after baking in the oven.

Mushrooms in mayonnaise with dill and garlic should be laid out in a baking sleeve or in a foil folded in an envelope. 30 minutes at 180 degrees the dish is enough to fully prepare. Put the mushrooms on a dish, pouring them on top of the sauce that remained after baking. A simple and tasty snack is ready!

Grilled champignons with soy sauce and garlic

Champignons are great for frying on the grill: they are of the correct shape and wide enough to put them on the skewer, and they also cook very quickly, so the appetizing crust from the fire has time to set, but not to burn.

Mushrooms marinated with soy sauce and garlic and fried over an open fire are a great picnic dish. In order to prepare them, you will need:

1. Mushrooms - 1 kg.
2. Soy sauce - 300 ml.
3. Olive oil - 100 ml.
4. Provencal herbs, pepper - to taste.
5. Garlic is the head.

Rinse the mushrooms, you do not need to cut them. If the legs on the bottom are very dirty - just cut this part. Next, mix soy sauce, oil and spices, peel the garlic cloves and crush them to make the juice go. Pour the mushrooms with marinade and leave overnight in the refrigerator.

When you string them on skewers, pierce the top of the cap and leg along. You can alternate with garlic cloves and string them together with mushrooms. Mushrooms with garlic are cooked on the grill very quickly - 5-10 minutes on each side with good heat will be enough.

“Meat with a fan” with sauce, mushrooms, garlic and tomatoes

Mushrooms are often used not as a main course, but as an ingredient for something more satisfying. For example, there is a wonderful recipe for baked pork with mushroom sauce, cheese and tomatoes. For cooking you will need:

1. Pork neck - 1 kg.
2. Mushrooms - 0.5 kg.
3. Oil for frying.
4. Garlic - 5 cloves.
5. Onion - 200 g.
6. Tomatoes - 200 g.
7. Cheese - 200 g.
8. Sour cream with a fat content of at least 20% - 200 g.
9. Salt, pepper - to taste.

“Meat fan” with sauce, mushrooms, garlic and tomatoes - a multi-stage and complex dish. And mushrooms here act as the basis for the sauce.

First, rub the pork neck with oil, salt, pepper, stuff with small pieces of garlic and leave in the foil for several hours. Prepare the sauce - fry the mushrooms with sour cream and onions.

Make cuts in pork before reaching the end with a knife. It should be a fan. Pour part of the sauce and put in the oven for half an hour at a temperature of 180 degrees. Then insert the tomatoes into the cuts, pour the remaining sauce and sprinkle with grated cheese. The dish should be left in the oven for another 20 minutes. After the meat is completely baked, you can serve it on the table, cut into portions so that everyone gets a piece of meat and tomato.

Croutons fried with champignons and garlic

Croutons fried with champignons and garlic can be an excellent quick breakfast for the whole family. To prepare them, take:

1. Toast bread - 4 slices.
2. Garlic - 2-3 cloves.
3. Mushrooms - 200 g.
4. 2 eggs.
5. Oil for frying.
6. Spices to taste.

To begin, mix the crushed teeth with butter and moth, dip bread in butter and fry in a frying pan on both sides until crisp. Separately, fry the mushrooms in slices. Put a portion of mushrooms between two pieces of bread, roll a sandwich in a beaten egg and fry over low heat under a lid.

This unusual version of scrambled eggs will appeal to both adults and children.

Salted champignons with garlic and spices recipe

Mushrooms salted for the winter with garlic and spices - an appetizer for vodka and an addition to potato dishes and cereals.

This recipe is good because mushrooms salted in just a couple of weeks, you can eat them right away, or you can roll them in sterile jars and leave them to be stored for at least several years. Since champignons are mushrooms that are grown artificially, they have no harmful substances or natural bitterness, they do not need long-term heat treatment or soaking.

In order to prepare them, you will need:

1. Mushrooms - 1 kg.
2. Garlic - 2 large heads.
3. Salt - 70 g.
4. Currant leaf - 2 pcs.
5. Horseradish leaf - 2 pcs.
6. Dill umbrellas - 2 pcs.
7. Parsley - 100 g.

The first stage is the preparation of mushrooms. Rinse them well, cut off the bottom of the leg - as it is usually all in the ground, which is difficult to wash. Hats do not need to be cleaned - after salting, the top crust will become very tender.

Cut the leaves, garlic and parsley into large pieces. Umbrellas are divided into 4 parts. Salt according to this recipe is necessary in an enameled pan or a deep plate. The main thing is not in metal, otherwise oxidation may begin, and the dish will acquire an unpleasant aftertaste.

Put a portion of the chopped ingredients on the bottom of the pan. Next - put the mushrooms in a dense layer with their hats down. Then salt well and lay out another layer of greens. Continue until the mushrooms run out. If necessary, add more leaves and a few garlic cloves.

When the pan is full, cover the contents with a thick cloth and place oppression on top. This recipe for salted champignons with herbs and garlic is quick, so after 2-3 weeks you can open the pan.

Mushrooms are tender and tasty. If desired, they can be packaged in jars and left in the refrigerator for the winter.

Boiled Korean mushrooms for winter with dill, lemon juice and garlic

Korean mushrooms are a good spicy appetizer for vodka, and just a “highlight” for the festive table.

This pickling option is very spicy, so if you don’t like saturated sharpness, add less capsicum and a little more lemon juice to maintain a balance of taste with salt.

To cook mushrooms, marinated in Korean with dill and garlic, you will need:

1. Mushrooms - 1 kg.
2. Hot peppers - 100 g.
3. Ground black pepper - 50 g.
4. Salt - 50 g.
5. Vegetable oil - 150 g.
6. Vinegar - 50 g.
7. Garlic - 5 cloves.
8. Juice from 1 large lemon.
9. Sesame.
10. Oil for frying.

First, boil well-washed mushrooms in slightly salted water. They should cook for at least half an hour. If you have very large specimens, you can cut them in half - so they are better marinated.

Mix boiled champignons with garlic, cut into thin plates, and pour in oil. Add vinegar and lemon juice to them.

Separately, fry the sesame seeds in a pan until golden. Oil is not needed much - just so that the seeds do not burn. Add hot pepper without seeds into the pan, cut into very small cubes. Salt and add black pepper.

Mix the contents of the pan with mushrooms and put in a warm place for a day. Before serving, the oil needs to be drained, but so that the sesame seeds, slices of pepper and garlic remain in the dish. Pickled spicy champignons with lemon juice and garlic are ready.

How to pickle champignons with garlic express method

Pickled champignons with spicy garlic can be express method.Due to the fact that the mushrooms are boiled in the marinade, there is such a conservation as early as a day after it is cooked.

For the marinade you will need:

1. Champignons - 1 kg.
2. Apple or wine vinegar - 0.1 l.
3. Salt - 50 g.
4. Sugar - 100 g.
5. Garlic is the head.
6. Peppercorns - 50 g.
7. Sunflower oil - 0.1 l.
8. Water - 2 l.

In order to cook pickled hot mushrooms with garlic, you must first prepare the mushrooms. Rinse them well and cut off a layer of dirt from the legs. If you are not sure about the quality of the product, you can clean them, but this is not necessary. Next, chop the garlic into thin slices.

Put the pan on the fire, put the garlic, oil, vinegar and spices there, pour 2 liters of water. Boil the contents of the pan and add the mushrooms. Cook together for 10-12 minutes over medium heat under a lid.

Strain the contents of the pan, put the mushrooms in a sterile jar and pour the marinade in which they were cooked. Roll up the jar and put in a dark, cold place.

Champignons marinated in jars for the winter with garlic, you can eat the next day. But it’s better to wait a couple of months - so they will become more saturated.