Champignons in milk: recipes for first and second courses

When cooked in milk, mushrooms are tender, with a bright, rich taste. Most often, with the addition of the milk component, first courses or various sauces are prepared, but you can use this ingredient to prepare second courses. If you prefer a dietary option, use skim milk, and if you want to make a hearty meal, you can replace this product with cream.

Champignon first courses in milk

Soup with zucchini and mushrooms in milk.

Ingredients:

• 2 tbsp. tablespoons dried champignons
• 300 g squash
• 250 ml of milk
• 2 tbsp. tablespoons chopped parsley
• 1 carrot
• 1 onion
• 4 tbsp. spoons of sour cream
• water
• salt
• pepper

Soup with mushrooms in milk with rice.

Ingredients:

• 100 g dried mushrooms
• 150 ml of milk
• water
• 50 g of rice
• 30 g carrots
• 25 g onion
• 1 tbsp. spoon of sunflower oil
• 50 g of potatoes
• spice
• spices
• sour cream

1. Dried mushrooms can be poured with warm milk for 2-3 hours.
2. After that, squeeze the mushrooms, chop and dip in boiling water.
3. Then add rice, carrots and onions, potatoes, spices fried in sunflower oil (you can add herbs in summer).
4. Serve with sour cream.

Cream of champignon soup with milk.

Ingredients:

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

1. Defrost champignons, chop. 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 the egg yolks from the 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 lid with the cream of champignon cream soup + milk and place in a moderately preheated oven for 35–40 minutes.

Mushroom soup with milk.

Ingredients:

• 600 g champignon
• 2 tbsp. tablespoons of flour
• 1 liter of milk
• 4 tbsp. tablespoons of oil
• 250 ml of water
• 1 carrot
• 1 onion
• salt

Refueling:

• 2 egg yolks
• 200 ml cream (milk)

1. Peel, chop and stew mushrooms (with 1 tbsp.spoon of oil) with chopped carrots and a whole onion under the lid for 40–45 minutes. Then add water and boil.
2. In a pan, fry 2 tbsp. tablespoons of flour and 2 tbsp.tablespoons of oil, add hot milk, 1 cup of vegetable broth (water), boil and put mushrooms (without carrots and onions).
3. Cook for 20 minutes. Salt, season with butter and egg yolks mixed with cream (or milk).
4. Serve champignon soup with milk prepared according to this recipe with croutons.

Cream of champignon soup with milk.

Ingredients:

• 250 g of bones (for broth)
• 300 g champignon
• 150 g of vegetables
• 1,5 l of water
• 250 ml of milk
• 2 egg yolks
• 20 g butter
• 15 g flour
• salt
• pepper

1. Boil mushrooms in a small amount of water and oil. Grind them and combine with strained broth, boiled in water from bones and vegetables.
2. Season with flour diluted in cold broth, add salt and pepper. At the end, pour the yolks whipped with milk into the cream of champignon soup with milk prepared according to this recipe.

Puree soup with champignons in Florentine style.

Ingredients:

• 1 liter of light meat broth
• 1 liter of milk
• 200 g champignon
• 1 onion
• 1 clove of garlic
• 150 g frozen spinach
• 1 tbsp. a spoon of wheat flour
• 1 yolk
• 80 g cream
• salt
• pepper

Mix finely chopped mushrooms, onions, garlic and spinach, heat at 100% under the lid for 8 minutes. Pour flour and mix evenly until smooth. Mix milk, broth and spices and pour into a pan. Heat for another 5 minutes at 70% under the lid until boiling. Dilute the yolk with cream and pour in the cream of champignon soup with milk before serving.

Mushroom soup with champignons.

Ingredients:

• 400 g fresh champignons
• 1 onion
• 1 clove of garlic
• 500 ml hot broth
• 250 ml of milk
• 50 ml cream
• 3 tbsp. tablespoons of food starch
• green onions
• salt
• pepper

Chop onion and garlic finely. Set aside one or two champignons (depending on their size) to the side for decoration, finely chop the remaining champignons. Finely chopped onions, garlic and champignons in a closed bowl and simmer for about 5 minutes at 100%. After this, add hot broth, with which grind the champignon mixture until mashed, and add milk to it. Boil all this for 4-5 minutes at 100% in a closed bowl. Mix food starch with cream, and then with soup. After that, boil again for about 5 minutes at 100%. Add salt and pepper, garnish mushroom champignon soup with milk, chopped slices of fresh mushrooms and finely chopped green onions.

Delicious sauces with champignons and milk

Sauce with champignons, onions and milk.

Ingredients:

• 300 g of mushroom broth - 300 g of milk
• 100 g chopped champignons
• 1 bay leaf
• 1-2 bulbs
• 50 g butter
• 1 tablespoon flour
• salt
• pepper

Put finely chopped onions and bay leaf in a pan, pour milk and mushroom broth, boil. Let stand 15 minutes, then strain.

Fry the flour in a saucepan until golden, pour the filtered broth there. Bring the sauce to a boil with continuous stirring, add salt, pepper to taste and boil for 20 minutes over low heat. Add chopped mushrooms to the finished sauce.

This delicious mushroom sauce made of champignons with milk is served with boiled chickens, brains, eggs.

Sauce with champignons and milk.

Ingredients:

• Milk - 0.5 liters
• Flour - 2 tbsp. spoons
• Champignons - 300 g
• Vegetable oil for frying mushrooms
• Butter — 10 g
• Salt to taste

Pour flour into a frying pan without oil, fry until rosy. Rinse the champignons, cut into thin slices, fry in another pan in vegetable oil. Sieve the fried flour through a sieve into a pan, add milk, mix, put mushrooms, salt and butter in the same place. Put the pan on the stove over medium heat, bring to a boil, stirring constantly. The sauce should be thick (sour cream consistency). If the mushroom sauce of champignons with milk prepared according to this recipe is too thick, you can add water and boil for another 2 minutes.

Mushroom sauce with mushrooms, sour cream and milk.

Ingredients:

• For 400-500 g of fresh or 200-250 g of salted champignons - 80-100 g of fat or fat
• 2 onions
• 1-2 tablespoons of flour
• 1.5–2 cups of milk
• 2-3 tablespoons of sour cream
• green onions
• salt
• pepper

Dice the fat and brown lightly, add the mushrooms and chopped onions, put out everything. Sprinkle with flour, salt and pepper to taste, mix and simmer a few more minutes, then add milk and cook for 10 minutes. At the end of cooking, add sour cream and chopped herbs.

Light mushroom sauce made of champignons with milk is served with boiled potatoes, mashed potatoes, vegetables, meat cutlets.

Pan-fried mushrooms with milk

Champignons in milk batter.

Ingredients:

• 500 g fresh champignons
• 80 g flour
• 1 egg
• 125 ml of milk
• 1 teaspoon sugar
• vegetable oil
• salt to taste

1. Peel the mushrooms, cut off the legs, and wash the hats and boil in a small amount of water. Then remove them from the broth and dry. (Use broth and mushroom legs to prepare other dishes.)
2. Prepare a batter: pour flour into a bowl, add egg, salt, sugar, pour milk and stir well.
3. Pour oil into a deep frying pan and heat well over high heat. When it warms up, reduce the fire to a minimum.
4. Dip boiled mushroom caps in batter and dip in boiling oil. Put the fried mushrooms in a plate and let the oil drain.
5. Before frying mushrooms, check if the oil is sufficiently heated. To do this, you can throw a piece of mushroom into the oil, and if there is no strong foaming, the deep fat will be warmed up well.

Champignons soaked in milk and fried in a pan.

Ingredients:

• 9–10 large champignons
• 250 ml of milk
• 1 egg
• 4–5 Art. spoons of ground crackers
• 3-4 tbsp. tablespoons of fat
• water
• salt
• pepper

1. Rinse the mushrooms thoroughly and soak for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The broth is used to make soup or sauce.)
2. Sprinkle mushrooms with seasonings, moisten in a beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the mushrooms on both sides in hot fat until golden brown.
3. Mushrooms soaked in milk and fried in a pan, served with fried potatoes (or mashed potatoes), with horseradish sauce and a salad of cucumbers and tomatoes (or red pepper).

Chicken fillet with champignons stewed in milk or cream

Ingredients:

• Chicken Breast - 300 g
• Champignons - 8 pcs.
• Onions - 1 pc.
• Flour - 1 tbsp. l
• Milk or Cream - 200 ml
• Butter - 20 g
• Vegetable oil to taste
• Salt, pepper, dill or parsley - to taste

To cook mushrooms stewed in milk, onions need to be peeled, washed, finely chopped. Pour vegetable oil into a pan, heat, toss the onion and fry until golden brown. After that, put the onions in a small cup, leave the oil in a pan.

Chicken fillet cut into small pieces, toss in a pan with butter, fry on all sides on high heat until half cooked, then put in a separate bowl. Now, in a pan with vegetable oil should be thrown washed, peeled, sliced ​​champignons. Fry over medium heat until soft.

It is recommended to fry the listed components in one container, as the oil absorbs all the aromas and makes the dish tastier, richer.

In a pan, combine chicken, mushrooms, onions, salt, pepper, put on fire, add flour, mix thoroughly. Pour in milk or cream, constantly stirring the contents of the pan to prevent the formation of lumps. Wait for the milk to boil, add chopped greens, simmer over low heat for 5 minutes. After this time, put a piece of butter and cover the pan with a lid. Let the chicken fillet with mushrooms and milk infuse for 10 minutes.

Chicken breast with champignons and cream cheese stewed in milk

Ingredients:

• Chicken Breast - 400 g
• Champignons - 200 g
• Milk 1% - 200 g
• Processed cheese - 1 pc.
• Onion - 1 pc.
• Salt (to taste) - 2 g

To prepare this dish, you should stock up on two pans.

Cut the chicken breast into pieces, fry in vegetable oil in a pan.Wash the mushrooms, peel, cut into plates, toss into another pan, fry with chopped onions without adding oil. Stew chicken and mushrooms under a lid over low heat for 15 to 20 minutes. In 5 minutes until ready to remove the cover so that all liquid evaporates. After this, combine the mushrooms with chicken in one pan, salt, mix well, add milk, cover, simmer for 10 minutes. Grate the cream cheese, cover the chicken breast with mushrooms, languishing in milk, hold on the fire for another 5 minutes.

Champignon Chicken, Sour Cream, Cheese and Milk

Ingredients:

• Broiler Chicken Half
• 300 g champignon
• 1 onion
• 1 tbsp. l vegetable oil
• salt

For the sauce:

• 100 g cheese
• 1 tbsp. l flour
• 0.5 cups of milk
• 2 tbsp. l sour cream
• 1 tbsp. l mayonnaise
• 1 tbsp. l butter
• pepper
• salt
• parsley

Boil the chicken until tender, cool the broth, remove the meat, divide it into small pieces. Rinse mushrooms, peel, chop finely. Chop the onion. Throw mushrooms and onions into a pan and fry in vegetable oil for 3 to 4 minutes, then put chicken meat, half a glass of chicken broth, simmer under the lid for 5 minutes.

Preparation of champignon sauce in milk with cheese: melt butter, pour flour into it, dilute with milk, mix, fry for 2 minutes. Add mayonnaise, salt, pepper. Wait for the sauce to boil, then toss the grated cheese.

Transfer the mixture of meat, onions and mushrooms to a baking dish or ceramic dishes, pour the sauce, put in the oven for 5 minutes. Ready chicken with mushrooms and milk sprinkle with herbs.