Mushrooms with cauliflower: recipes for the first and second courses

Champignons go well with cauliflower; these ingredients can be used to prepare first and second courses, add to salads and side dishes, and also canned for the winter. Some recipes use fresh mushrooms and vegetables, while others will need pickled preparations. On this page you will learn what can be prepared from champignons with cauliflower, and how to do it correctly.

How to make cream soup and champignon soup with cauliflower

Cream of cauliflower soup with champignons.

Ingredients

• cauliflower - 200 g
• champignons - 100 g
• oil - 40 g
• flour - 40 g
• sour cream - 60 g
• decoction - 800 g
• greens - 10 g
• salt

1. Before preparing such a soup, it is necessary to boil and washed cauliflower in a small amount of water along with washed and finely chopped champignons, wipe with a decoction, add white sauce, salt and bring to a boil.
2. Season the soup with sour cream and butter, sprinkle with herbs.
3. To a cream soup of cauliflower and champignon, you can serve croutons of white bread.

Mushroom soup with cauliflower.

Ingredients

• 2 l of water
• 200 ml cream
• 300 g champignon
• 400 g cauliflower
• 200 g carrots
• 100 g onions
• 200 g cream cheese
• 50 g butter
• salt, spices to taste, herbs

Vegetable soup with cauliflower and mushrooms in a pressure cooker.

Ingredients

• Champignons - 300 g
• Cauliflower - 1 head
• Zucchini - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Garlic - 3 cloves
• Cream 11% - 100-150 ml
• Vegetable oil - 2 tbsp. l
• Spices, salt - to taste

Rinse the mushrooms, peel and chop finely. Turn on the Rice program. Without closing the lid, fry chopped mushrooms, onions and carrots until golden brown in vegetable oil. Disassemble the cauliflower into inflorescences, cut the zucchini into cubes, place all the ingredients in a cooking container, add spices, salt, chopped garlic. Pour hot water into the bowl so that the water completely covers the vegetables. Close the cover. After the program has completed its work, grind the soup in a blender. Add cream.

Soup with cauliflower and champignons in a slow cooker

Ingredients

• 300 g of beef
• 1 head of cauliflower
• 1 cup champignon
• 1 carrot
• 1 onion
• 1 tbsp. l butter
• parsley and dill, salt

Peel and chop mushrooms, onions and carrots, fry in a small amount of oil in a slow cooker in the “Fry”, “Baking”, “Heat” mode or the like. You can fry with the lid open for 5 minutes, stirring occasionally. Remove the roast, put the meat washed and cut into pieces there, pour water (1.5–2 l, depending on the desired broth strength), set the mode to “Soup” or “Stewing” for 1 hour. Then add rinsed cauliflower to the bristles of bristles, add salt and cook for another 30 minutes. 5-10 minutes before the end of cooking add frying to the soup.

Before serving, in a multicooker champignon and cauliflower soup, put butter and sprinkle the soup with chopped parsley and dill.

Delicious Cauliflower and Champignon Salads

Canned cauliflower salad with salted mushrooms.

Ingredients

• 200 g canned cauliflower
• 1 cup salted champignons
• 200 g canned green peas
• 1 onion
• 2 eggs
• 1 cup mayonnaise
• salt

Allow the liquid to drain from the green peas, throwing it onto a sieve. Do the same with canned cauliflower. Connect these components in a deep container. Chop mushrooms and onions, combine with cabbage and peas. Salt, season with mayonnaise, mix. On top, decorate a delicious salad of cauliflower and mushrooms with hard-boiled eggs and thinly sliced ​​eggs.

Cauliflower and radish salad with pickled champignons.

Ingredients

• 1 small head of cauliflower
• 5 radishes
• 1 cup pickled champignons
• 1 onion
• 1 tbsp. chopped greens of dill
• 1 tbsp. chopped parsley
• 1 cup sauce
• mayonnaise
• 1 large red tomato

To prepare this salad, you need to take the stalk shoots of fresh cauliflower and grate on a coarse grater. Chop the onion. Chop the heads of cabbage, cut the mushrooms into thin plates. Grind greens. Combine all components, season with sauce. Top with a cauliflower salad with champignons, prepared according to this recipe, garnish with small slices of tomato.

Boiled cauliflower salad with canned mushrooms in sour cream.

Ingredients

• 2 heads of medium sized cauliflower
• 1 cup canned mushrooms
• 1/2 cup milk
• 1 cup sour cream
• 1 tbsp. a spoonful of parsley

Pour 0.5 l of water into the pan, add milk, salt, bring to a boil, put boiled cauliflower, then remove, cool, take apart into inflorescences, chop finely. Cut the mushrooms into thin plates, combine with cabbage.

As shown in the photo, a cauliflower salad with champignons, prepared according to this recipe, needs to be seasoned with sour cream and garnish with parsley:

Eggs with cauliflower and canned mushrooms in sour cream sauce

Ingredients

• 1 small head of cauliflower
• 1 cup canned mushrooms
• 5 eggs
• 3 carrots
• 1 cup canned green peas
• 1 fresh cucumber
• 100 g radish
• 1 cup sour cream sauce
• 8 lettuce leaves for decoration

Hard-boiled eggs chopped. Boil cauliflower and carrots, chop. Cut the cucumber and radish into slices. Mix everything with canned green peas and chopped canned mushrooms. Season with sour cream sauce. Garnish with lettuce.

Chicken salad with cauliflower and canned mushrooms.

Ingredients

• 300 g chicken
• 2 heads of cauliflower
• 1 cup canned mushrooms
• 1 cup canned green peas
• 2 carrots
• 1 cup sour cream sauce
• 1 tbsp. a spoonful of parsley
• 1 tbsp. a spoonful of dill

Boil chicken and carrots, cut into cubes. Stir with canned green peas and boiled cauliflower. Introduce canned mushrooms, sour cream sauce, chopped dill and parsley, mix.

Oven baked cauliflower, champignon and cheese

Mushrooms with cauliflower in the oven.

Ingredients

• fresh champignons - 500 g
• cauliflower - 1 kg
• butter - 4–5 tbsp. spoons
• breadcrumbs - 2-3 tbsp. spoons
• grated cheese - 2-3 tbsp. spoons
• salt

Clean, rinse and fry fresh mushrooms. Divide the cauliflower into heads, boil them until half ready in salted water, roll in breadcrumbs and fry in butter. Spread the cabbage and mushrooms in a deep pan, alternating with each other, then sprinkle with grated cheese and bake in the oven.

Serve cauliflower baked with mushrooms, pouring with melted butter.

Oven baked cauliflower and mushrooms.

Ingredients

• Cauliflower - 1 pc.
• Butter - 1/4 cup
• Champignon mushrooms (cut into thin slices) - 2/3 cup
• Salt and black pepper - to taste

For topping

• Breadcrumbs - 2/3 cup
• Parmesan cheese (chopped on a grater) - 2 tbsp. l
• Dried oregano - 1 tsp.
• Dried parsley - 1 tsp.
• Butter - 1/4 cup

To prepare this dish you will need a large pot, in which you need to pour 2 liters of water, slightly salt and bring to a boil. Disassemble the cauliflower into medium inflorescences, lower it into boiling water, boil for 5 minutes. Throw soft cabbage into a colander, let the liquid drain.

Melt the butter in a pan, add chopped champignons into a pan, fry over medium heat, stirring occasionally for 3 - 5 minutes. After the specified time, remove the pan from the stove, add cauliflower to the mushrooms, add salt, pepper, stir and put in a baking dish. In a separate container, mix cheese, bread crumbs, cheese, herbs. Sprinkle this mixture with mushrooms and cabbage. Cut butter into small pieces and put them on top of bread crumbs. Put the pan on a baking sheet and bake in an oven preheated to 230 degrees for about 15 minutes, until the crumbs are golden brown. Before serving cauliflower with mushrooms, baked in the oven, sprinkle with herbs.

What else can you cook with champignons with cauliflower

Champignons with Cauliflower and Brussels Sprouts

Ingredients

• 250 g champignon
• 8 sausages
• 1 kg of cauliflower
• 1.2 kg brussels sprouts
• 8 tbsp. tablespoons of vegetable oil
• 400 g of green lettuce
• soy sauce
• ground black pepper
• coriander, salt

1. Rinse the cauliflower carefully, take it apart into medium-sized inflorescences. Rinse Brussels sprouts, boil in slightly salted water with cauliflower for 6 - 8 minutes. After this time, throw in a colander. Rinse the lettuce leaves, chop finely, rinse the mushrooms, peel, chop.
2. Pour the vegetable oil into the pan, heat it, throw boiled cabbage into it, simmer for 5 minutes, then put the mushrooms there, simmer until the liquid evaporates. Add chopped salad, simmer another 5 minutes. A couple of minutes before the readiness to pour in soy sauce, put spices, salt and pepper.
3. Sausages cut along the entire length crosswise and fry them in the remaining vegetable oil. When serving, put 1-2 sausages and stewed vegetables with mushrooms as a side dish on each plate.

Cauliflower with mushrooms in pots in the oven.

Ingredients

• cauliflower - 300 g
• champignons - 100 g
• vegetable oil - 30 g
• onions - 50 g
• flour - 7-10 g
• salt
• spice
• lemon acid

Boil cauliflower and take apart for inflorescences. Cut mushrooms into slices and stew in a small amount of vegetable oil and tomato sauce. Add the water in which the cabbage was cooked, and a little flour. This sauce is used for pouring mushrooms and cabbage.

Lay cauliflower, mushrooms in layers in a pot, then again a row of cabbage and a row of mushrooms, cover with cabbage. Pour the sauce and sprinkle with herbs. Stew cauliflower with mushrooms in the oven until cooked.

Cauliflower and white cabbage stew with champignons

Ingredients

• 300 g cauliflower
• 200 g cabbage
• 150 g dried champignons
• 1 carrot
• 2 onions
• 3 tablespoons of vegetable oil
• 1/2 bunch of dill
• pepper, salt

1. Wash cauliflower, disassemble for inflorescences. Wash cabbage, chop coarsely. Peel the carrots, wash, cut into strips. Peel, wash, finely chop the onion. Wash the dill, chop.
2. Sauté carrots and onions in vegetable oil. Stew cauliflower and white cabbage with pre-soaked mushrooms for no more than 3 minutes. Add onions and carrots, salt and pepper.
3. When serving, sprinkle with dill greens.

Soup with cauliflower, mushrooms and vegetables.

Ingredients

• 1.5 l chicken stock
• 300 g potatoes
• 350-400 g of cauliflower
• 100 g carrots
• 100 g champignon
• 50 g celery root
• 30–40 ml of vegetable oil
• parsley
• salt and spices to taste

Boil the chicken stock, put chopped potatoes into small cubes, cook for several minutes, add the mushrooms sliced ​​in plates. Grate the carrots and celery root, fry in oil. Put the fried vegetables in a pan to potatoes and mushrooms, add cabbage inflorescences, salt, spices, cook for 5 minutes. Let the soup stand under the lid. Serve the soup with cauliflower and mushrooms, sprinkled with finely chopped herbs.

Mashed cauliflower, mushrooms and potatoes.

Ingredients

• cauliflower - 150 g
• champignons - 100 g
• potatoes - 150 g
• butter - 2 tsp.
• milk - 1 cup
• salt

Cook the cauliflower in salt water, discard through a colander and let the water drain. Rub and mix with mashed mushrooms and potatoes. Dilute the resulting puree with hot milk, salt and warm on the stove for 2-3 minutes, without ceasing to whisk with a whisk. Do not bring to a boil.

When serving, mashed put a teaspoon of butter.

Soup with champignons and cauliflower in a pressure cooker.

Ingredients

• Champignons - 150 g
• Cauliflower - 150 g
• Broccoli - 100 g
• Leek - 100 g
• Potato - 1 pc.
• Carrots - 2 pcs.
• Vegetable oil - 2 tbsp. l
• Salt, pepper - to taste

To prepare a soup with champignons and cauliflower according to this recipe, mushrooms must be washed, peeled, finely chopped. Cauliflower divided into inflorescences. Cut potatoes and carrots into slices, leeks into rings. Chop onions, put in a bowl with vegetable oil and fry until golden with the lid open on the “Rice” program. Put potatoes, mushrooms, cauliflower, broccoli and carrots in a bowl. Add leek, salt, pepper. Pour 1-1.5 liters of water. Close the cover.

Cauliflower, champignons and vegetables.

Ingredients

• Cauliflower - 200 g
• String beans - 150 g
• Champignons - 100 g
• Carrots - 2 pcs.
• Bulgarian pepper - 1-2 pods
• Red onion - 1 pc.
• Soybean oil - 2 tbsp. spoons
• Soy sauce –1 tbsp. a spoon
• Rice vinegar - 1 teaspoon

Rinse cauliflower well, take it apart for inflorescences. Rinse beans. Rinse the mushrooms, peel, cut into small slices. Peel the carrots, rinse, cut into cubes. Cut the onion into rings. Rinse bell peppers, peel seeds, cut into strips.

Add vegetable oil to a preheated pan, put carrots, mushrooms in it, fry for 5 minutes, stirring constantly over medium heat. After this time, add the remaining vegetables to the pan, mix, fry until cooked over low heat under a lid. Mix soy sauce with vinegar. Pour the vegetables with soy sauce mixed with rice vinegar, mix, remove from heat.

Fried vegetables with soy sauce are ready. Cool the vegetables slightly and arrange on plates.

Cauliflower with champignons and cheese.

Ingredients

• 1 head of cauliflower
• champignons - 100 g
• 4 tomatoes
• 100 g cheese
• 3 eggs
• greens, vegetable oil

Boil cauliflower and discard in a colander. Pour vegetable oil into a deep pan. Put the cabbage in the heated oil and sprinkle it densely with breadcrumbs. Fry the cabbage until crusty. While the cabbage is fried, chop the mushrooms, it is better to wipe the tomatoes and make tomato juice. Grate cheese. Beat 2-3 eggs and pour juice and grated cheese into the mixture. Mix everything and pour cabbage with this mixture. Close cover tightly. Simmer on low heat.When the cheese melts, sprinkle with herbs. Allow cauliflower with mushrooms and cheese to cool slightly and serve. Lovers can add garlic to the cheese.