Cooking cold and hot mushroom snacks

In the view of many, the best cold appetizer of mushrooms is pickled chanterelles or honey mushrooms with onions and aromatic sunflower oil. And the ideal hot mushroom snack is fried forest products or purchased mushrooms. This is partly true. These simple snacks with mushrooms are indisputably tasty, but, as they say, “without a twist”, they are rustic for a festive feast. How to surprise guests and please loved ones?

Fresh Mushroom Cold Appetizers: Stuffed Cheese Mushrooms

Mushrooms stuffed with spinach and cheese

Ingredients:

16 large champignons, 140 g of frozen spinach, 65 g of feta, 30 g of cottage cheese (for example, Philadelphia, buko), 30 g of parmesan or dzhugas, a small bunch of green onions, salt - to taste

Cooking:

To cook this appetizer “Stuffed Champignons”, you need to wash and dry the mushrooms. Carefully remove the legs, remove the skin from the caps. Defrost spinach, drop in a colander so that the glass has excess fluid. Mix spinach, feta and cottage cheese. Chop the green onion finely, add to the curd mass, add salt and mix.

Fill the mushroom caps with cheese filling, put in a heat-resistant form, sprinkle with grated Parmesan.

Bake an appetizer of mushrooms with cheese in an oven at 180 ° C for 20 minutes until the cheese crust is browned. Serve cold-stuffed appetizer of mushrooms.

Mushrooms with polenta and smoked sausages

Ingredients:

4 large champignons, 150 g of smoked sausages, 100 g of polenta, 1 onion, 1 apple, 50 g of hard cheese (for example, Russian), 30 g of butter, a small bunch of dill, salt - to taste, vegetable oil for frying.

Cooking:

Before you start cooking this appetizer with mushrooms and cheese, you need to boil water, slightly salt, add polenta in small portions. Boil for 30 minutes with constant stirring, cool.

Peel the onion, cut off the peel of an apple and remove the core. Cut sausages into slices, apple and onion into small cubes.

Wash and dry the champignons. Carefully remove the legs and finely chop them, remove the skin from the caps.

Fry onion, sausages and mushroom legs in a small amount of heated vegetable oil. Add to the polenta the resulting mixture, apple, chopped herbs and softened butter. Mix.

Fill the champignon caps with the filling, sprinkle with grated cheese. Bake in the oven at 180 ° C for 10-15 minutes. The champignon appetizer prepared according to this recipe is served chilled.

Champignons with chicken, mushrooms and pine nuts

Ingredients:

2 large mushrooms, 1/2 onion, 1/2 carrot, 25 g rice cereal, 75 g chicken, 50 g mayonnaise, 25 g soft cheese (e.g. feta), 20 g peeled pine nuts, a small bunch of cilantro and green onions, cooking oil for frying

Cooking:

To prepare this cold snack, mushrooms need to be washed and dried. Carefully remove the legs, remove the skin from the caps. Wash and dry the chicken. Cut mushroom legs, fillets, peeled carrots and onions into small cubes. Finely chop green onion and cilantro.

Boil the washed rice until half cooked (10-12 minutes). Fry onion, carrots, chicken and champignon legs with preheated vegetable oil for 15-20 minutes. Cool.

Mix the fried vegetables, mushrooms and chicken with rice, add pine nuts, cilantro and green onions. Season with mayonnaise and mix.

Fill the mushroom caps with the minced meat, put on a baking sheet, crumble the cheese on top. Bake this appetizer of fresh mushrooms in an oven at 180 ° C for 10 minutes. Serve cold.

These photos to the recipes of champignon snacks clearly demonstrate how the resulting dishes look:

Cold dishes: simple appetizers of eggs stuffed with mushrooms

Mushrooms Stuffed Eggs

Ingredients:

4 eggs, 2-3 mushrooms, 1 small onion, 60 g mayonnaise, salt - to taste, 2-3 tbsp. l cooking oil for frying. Garnish: 1 small carrot, 50 g canned green peas. To submit: several branches of dill and / or parsley

Cooking:

To prepare this snack from mushrooms, you need to boil hard-boiled eggs in salted water (7 minutes after boiling). Cool, clean.

Peel vegetables. Wash, dry and peel the mushrooms.

Boil carrots for garnish in salted water for 25-30 minutes. Cool, cut into cubes.

Cut mushrooms and onions into small cubes. Fry the onions in preheated vegetable oil until golden brown, add mushrooms, fry for about 7 minutes.

Next, for this, cut each egg in half, remove the yolks and chop them with a spoon. Mix the yolks with fried onions and mushrooms, add half the mayonnaise. Stuff the halves of the eggs with the mixture, put on a plate, decorate with a net of mayonnaise.

Together with this appetizer from eggs stuffed with mushrooms, you can serve canned green peas and boiled carrots. Garnish with greens.

Mushrooms Stuffed Eggs

Ingredients:

200 g of fresh (or 100 g of boiled in own juice) mushrooms, 4-5 eggs, 20-30 g of sprats of spicy salting, 50 g of lean ham (optional), 1-2 tbsp. tablespoons of olive oil or sour cream, salt, sugar, mustard, pepper, vinegar, herbs.

Cooking:

To prepare this cold mushroom snack, hard-boiled eggs need to be cut lengthwise into two parts, cut the yolks. Chop the boiled mushrooms, lightly stew in olive oil or sour cream, cool, mix with chopped yolks, sprats, ham and season with olive oil or sour cream.

Stuff the protein halves with the resulting mass.

Cold dishes such as mushroom snacks are generally recommended to be decorated with greens.

Cold and hot mushroom champignon snacks: recipes with photos

Garlic butter with champignons

Ingredients:

100 g of champignons, 200 g of softened butter, 1 carrot, juice of 1/2 lemon, 2-3 cloves of garlic, a small bunch of parsley, salt - to taste. For serving: slices of bread or loaf. Additionally: ceramic molds, cling film.

Cooking:

Peel the carrots, cook until tender, cut into thick circles. Wash, dry and peel the mushrooms. Boil for 5-10 minutes. Finely chop the parsley. Pass the peeled garlic through a press.

Place carrots and mushrooms in a blender, chop. Combine with softened butter. Add chopped parsley and garlic, pour in lemon juice. Salt, mix until smooth. Arrange the finished mixture in molds, cover with cling film, place in the refrigerator. Serve an appetizer of mushroom mushrooms with slices of bread.

Mushrooms baked with breadcrumbs

Ingredients:

6 large champignons, 1 onion, 50 g crackers, dried marjoram, salt - to taste, 2 tbsp. l cooking oil for frying. For serving: several branches of dill.

Cooking:

Wash and dry the champignons. Clean, put in a deep dish and pour boiling water for 2-3 minutes. Carefully remove the legs of the mushrooms and chop them.

Peel the onion, cut into small cubes, fry in warmed vegetable oil until soft. Add chopped mushroom legs, salt, simmer another 2-3 minutes.

Grind crackers, add marjoram, fry in a dry frying pan until golden brown.

Fill the champignon caps with onion and mushroom filling, roll in a mixture of crackers and marjoram.

Bake in an oven heated to 200 ° C for 10 minutes. When serving, sprinkle a prepared appetizer of fresh champignons with chopped dill.

Shrimp Mushrooms

Ingredients:

For this recipe, appetizers with mushrooms will need 12 tiger shrimps, 6 small champignons, 1/2 lemon juice, 1 clove of garlic, salt and freshly ground black pepper - to taste, olive oil for frying and greasing. To serve: 6 feathers of green onions.

Cooking:

Wash and dry the champignons. Carefully remove the legs (they will not be needed), remove the skin from the caps, and scrape the dark part from the inside.

Sprinkle the champignon caps with olive oil, salt and pepper. Put on a baking sheet, bake in an oven heated to 200 ° C for 10 minutes.

Remove shells from shrimp, leaving ponytails. Make a longitudinal incision from the back, remove the esophagus. Sprinkle peeled shrimp with lemon juice.

Cut the peeled garlic clove into slices and fry in warmed olive oil for no longer than 1 min. Remove the garlic from the pan, add the shrimp, fry for 2-3 minutes.

See what these mushroom snacks look like in the photo below:

Put 2 shrimp in each champignon hat and tie with a green onion feather.

Cucumbers with mushrooms and meat.

Ingredients:

2 cucumbers, 150 g of mutton, 70 g of champignons, 1 onion, 1 egg, 300 ml of meat broth, 50 g of flour, 50 g of butter, 2-3 bay leaves, several peas of allspice, salt - to taste, vegetable oil for frying. Additionally: culinary thread.

Cooking:

Rinse and dry the meat. Boil for 2 hours over low heat, cool and chop finely.

Finely chop the peeled onions. Wash and dry the champignons, cut into small slices. Fry in warmed vegetable oil for 7-10 minutes.

Combine the mushrooms with meat and softened butter, add the egg and flour. Salt and mix.

Peel the cucumbers, cut along in half and remove the core. Fill the halves with cooked minced meat, combine and dress with culinary thread.

Add bay leaves and peas of allspice to the broth, salt. Bring to a boil, boil stuffed cucumbers over low heat for 10 minutes.

Bean paste with mushrooms

Ingredients:

1 cup red beans, 250 g champignons, 1 onion, 2 tbsp. l vegetable oil + 2 tbsp. l for frying, 25 g of cilantro, 1 tsp. sugar, salt and freshly ground black pepper - to taste.

Cooking:

Soak the beans in cold water for 12 hours (it is advisable to change the water 2-3 times). Pour with fresh water, bring the liquid to a boil, cook for 15 minutes. Drain the water.

Fill the beans again with water, add sugar and cook until the grains soften (if liquid remains, then drain it). Cool.

Wash, dry and peel the mushrooms, chop coarsely. Cut the peeled onions into cubes, fry in 2 tbsp. l hot vegetable oil until soft. Add mushrooms, fry all together for 10 minutes. Salt and pepper, cool.

Grind the beans and cilantro until mashed with a blender, gradually pouring the remaining vegetable oil.

Add mushrooms fried with onions, mix. Mushroom appetizer prepared according to this recipe can be seasoned with salt and pepper if necessary.

Croutons with champignons, leeks and cheese

Ingredients:

50 g of leek (white part), 50 g of hard cheese (for example, Russian), 1 clove of garlic, salt and freshly ground black pepper - to taste, 30 ml of olive oil for frying. To serve: 2 cherry tomatoes, dill or parsley.

Cooking:

Slice the loaf obliquely. Fry in a small amount of olive oil on both sides until golden brown.

Grind peeled garlic. Sprinkle croutons on them.

Cut leek into thin rings, washed and peeled champignons into thin slices. Young mushrooms can not be peeled.

Sauté the onion and mushrooms in the remaining olive oil for 2-3 minutes. Salt and pepper.

Add to the onion-mushroom mass grated cheese on a fine grater, mix.

Put the resulting mass on croutons.

As you can see in the photo, this appetizer of champignons, when served, can be decorated with slices of tomatoes and chopped herbs:

Chicken roll with mushrooms and cheese

Ingredients:

1 chicken, 100 g fresh mushrooms and chanterelles, 100 g of hard cheese (for example, Russian), 1 onion, 1 carrot, 30 g of gelatin, a small bunch of dill and / or parsley, salt and freshly ground black pepper — to taste, vegetable oil for frying. Additionally: cling film.

Cooking:

Wash and dry the chicken, remove the skin and pour the flesh from the bones. To beat off part of the fillet, howled on the skin, salt, pepper and sprinkle with gelatin.

Dice peeled onions and carrots. Fry in a portion of the warmed vegetable oil until soft. Pass the remaining pieces of chicken pulp along with the fried vegetables through a meat grinder with a fine grill. Salt and pepper.

Wash and dry the mushrooms (if necessary, peel the mushrooms), cut into slices. Fry in the remaining vegetable oil for about 15 minutes.

Spread the mushrooms in an even layer on top of the chicken pulp on the skin, sprinkle with finely chopped greens. Spread minced meat and fried vegetables on top. Spread the next layer of cheese, cut into cubes 1.5–2 cm thick. Roll up, wrap in cling film, and tie up with culinary thread. Boil the roll for 40 minutes, cool under pressure.

Look at the photo of mushroom snacks according to the recipes presented above:

Porcini mushrooms on a festive table

Peppers stuffed with mushrooms, potatoes and ham

Ingredients:

1 sweet bell pepper, 100 g of potatoes, 125 g of low-fat ham, 75 g of ceps, 50 g of soft cheese (e.g. feta), 25 ml of cream of 33% fat, 5 g of pickled capers, 8 g of French mustard, a bunch of dill , 1 sprig of basil, salt to taste, cooking oil for frying

Cooking:

To prepare this festive mushroom snack, you need to cut sweet bell pepper in half along. Remove the stalk and seeds. Cut the ham into small cubes, crumble the cheese.

Boil potatoes in a peel in salted water for 30 minutes. Cool, peel, cut into small cubes. Wash and dry the mushrooms, peel, cut into small cubes. Fry in vegetable oil for 10 minutes.

Finely chop the basil, dill and capers. Add mustard, cream and cheese to the greens and capers. Stir and refrigerate for 15-20 minutes.

Combine the cheese mass with mushrooms and ham, mix. Fill the halves of pepper with the mixture.

Porcini mushrooms

Ingredients:

10 porcini mushrooms, 400 ml of mushroom broth, 2 cloves of garlic, 1 stalk of leek (white part), 2 tbsp. l gelatin, 1 tsp. Worcester sauce, salt and freshly ground black pepper - to taste, 3 tbsp. l olive oil for frying. Additionally: molds, paper towels.

Cooking:

To prepare this snack with mushrooms, pour gelatin into 100 ml of cold broth, leave for 15 minutes. Bring the remaining broth to a boil. Pour the swollen gelatin and, stirring vigorously, warm up until it is completely dissolved, add Worcester sauce. Pour a small amount of the mixture into the molds to form a layer about 5 mm high. Cool, refrigerate for 10 minutes to set.

Wash, dry and peel the mushrooms, cut into slices. Similarly chopped peeled garlic, fry in warmed olive oil until golden brown, then remove. Fry the mushrooms in aromatic oil for 1 min on each side.Transfer to a paper towel to absorb excess oil, pepper, salt.

Cut leek into thin rings. Remove the molds from the refrigerator. Alternating, lay in them slices of mushrooms and leek rings. Place the remaining slices of mushrooms on top and pour the remaining broth with gelatin. Put an appetizer of porcini mushrooms in the refrigerator for freezing for 2 hours.

Napoleon with mushrooms and liver

Ingredients:

200-250 g of ready puff pastry, 100-150 g of chicken liver, 100 g of freshly frozen porcini mushrooms, 1 onion, 1 carrot, 50 ml of cream of 22-35% fat, 1 egg for greasing, salt and freshly ground black pepper - each taste, cooking oil for frying. To serve: 1 egg, a bunch of dill and / or parsley. Optional: serving ring.

Cooking:

Rinse chicken liver, clear of films, soak in water for 2 hours. Rinse again, boil for 20-25 minutes. Boil 1 egg in salted water (7 minutes after boiling). Defrost and dry the mushrooms. Peel vegetables. Cut the onion into rings, grate the carrots on a coarse grater.

Fry vegetables in vegetable oil for 3-5 minutes. Add mushrooms, fry for another 5-6 minutes. Put the liver, pour in the cream, boil for 3-4 minutes. Salt and pepper, grind to a puree condition using a blender.

Roll out the dough into a layer with a thickness of 2-3 mm, cut circles out of it using a serving ring, put on a baking sheet, grease with an egg. Bake at 180 ° C for 5-6 minutes until golden brown. Fold mugs on top of each other, spreading mousse. When serving on a festive table, sprinkle an appetizer of mushrooms with chopped egg and chopped herbs.

Here you can see photos of recipes for mushroom snacks, for cooking at home:

Cold appetizers: mushroom caviar

Mushroom caviar from salted mushrooms

Ingredients:

To prepare the Mushroom Game appetizer, you will need 500 g of salted mushrooms (porcini, boletus, boletus), 2 onions or 100 g of green onions, 3 tbsp. tablespoons of vegetable oil, pepper.

Cooking:

Finely chop the mushrooms, add chopped onions or green onion feathers. (Onions can be slightly fried in vegetable oil.)

Mix everything, add pepper, put in a salad bowl, garnish with onion mugs, or chopped green onions.

Delicious appetizers of pickled and salted mushrooms

Viennese appetizer

Ingredients:

240 g of cold veal, pork or ham, 200 g of pickled carrots, 300 g of pickled cucumbers, 800 g of cauliflower, 120 g of potato salad, 60 g of mayonnaise, 180 g of medium-sized pickled or salted mushrooms, lemon juice, black pepper, mustard.

Cooking:

To cook this appetizer with salted or pickled mushrooms, in the middle of the dish you need to put 1 tbsp. spoon of mayonnaise, top lay the inflorescences of boiled cauliflower.

Lay slices of meat (or ham) around, decorate them on top with slices of carrots, season the remaining amount of mayonnaise with lemon juice, black pepper and mustard.

Add finely diced pickles and pickled mushrooms.

Pickled Mushrooms with Wine

Ingredients:

1 kg of mushrooms, 150 ml of white wine, 100 ml of vinegar, 150 ml of vegetable oil, black pepper, bay leaf, thyme, salt.

Cooking:

Before you start cooking this delicious snack, you need to carefully sort through the mushrooms and rinse well. Then pour white wine, vinegar, vegetable oil, add salt, a little black pepper, bay leaf, thyme to taste.

Cook until tender. To sustain a snack of pickled mushrooms in a marinade for 4-5 days.

Fried Mushroom Hot Appetizer Recipes

Oyster mushrooms and chicken liver

Ingredients:

To prepare this hot mushroom snack, you will need: 2 tomatoes, 150 g chicken liver, 100 g oyster mushroom, 100 ml of dry red wine, 100 g pitted prunes, 50 g honey, 50 g breadcrumbs, 20 ml soy sauce, a bunch of green onions and dill, 1 sprig of basil, salt and freshly ground black pepper - to taste, 50 g cream cooking oils.

Cooking:

To cook such an appetizer with fried mushrooms, you need to soak the prunes in warm water for 20-25 minutes. Finely chop green onion, dill and basil. Wash and dry oyster mushrooms, cut into slices. Fry in half-warmed butter for 5-7 minutes. Wash the chicken liver, clear of films. Salt, pepper, fry in the remaining preheated butter for about 10 minutes. Add honey to the pan with the liver, pour red wine and soy sauce. Evaporate the liquid and cool.

Dice the liver and prunes, mix with mushrooms and chopped herbs. Cut off the tops of the tomatoes, take out the core with a spoon. Stuff the tomatoes with the prepared mixture, sprinkle with breadcrumbs. Bake in the oven at 180 ° C for 10 minutes.

Turkey roll with chanterelles and spinach

Ingredients:

600-700 g turkey fillet, 60 g thinly sliced ​​bacon, 300 g chanterelles, 10 cm leeks (white portion), 2 cloves of garlic, 1 bunch of fresh spinach or 200 g frozen, salt and freshly ground black pepper - to taste, 4-5 Art. l cooking oil for frying. Additionally: culinary thread.

Cooking:

Chop the peeled garlic and spinach (frozen previously thawed). Cut leek into rings, washed chanterelles into slices.

Remove excess fat from the fillet, cut along, leading the knife in a spiral and turning into a layer.

Sauté the garlic in preheated vegetable oil for 2-3 minutes. Fill mushrooms, put leek in 5-7 minutes, fry for another 2 minutes. Add spinach, fry for 1 min. Add salt and pepper.

Salt and pepper the meat. Put the filling on the turkey fillet in an even layer, leaving 2-3 cm free from the edge, roll up tight roll.

Spread bacon evenly on the roll surface. Tie with culinary thread. Bake in an oven heated to 180 ° C for 30 minutes. Remove from the oven and cut into slices.

Cold dishes: appetizers from mushrooms and vegetables

Dishes from mushroom vegetables are especially popular with ladies, as they are quite low in calories.

Mushrooms stuffed with mushrooms

Ingredients:

300-400 g of fresh mushrooms, 4-5 large or 8-10 small tomatoes, 2 tbsp. tablespoons butter, 3-4 tbsp. tablespoons of sour cream or mayonnaise, 1 hard-boiled egg, 50-60 g of onions, radishes or cucumbers, dill or parsley, salt, pepper.

Cooking:

To cook this cold appetizer of vegetables and mushrooms, large tomatoes need to be cut in half, thinly cut the upper part, remove seeds and pulp, salt and pepper inside.

Stir chopped mushrooms with onions in their own juice or adding butter.

Cool the mushrooms, mix with diced eggs, add mayonnaise and some of the pulp of tomatoes.

Stuff the resulting mixture with tomatoes and garnish with dill or parsley. You can also decorate this cold appetizer of vegetables and mushrooms with slices of radish or cucumber.

Mushrooms Stuffed with Mushrooms

Ingredients:

200 g of pickled or salted mushrooms, 2-3 cucumbers, 1-2 tbsp. tablespoons of grated horseradish, 4-5 tbsp. tablespoons of sour cream, 1 tomato or red pepper, dill or parsley, table vinegar or lemon juice, salt.

Cooking:

To prepare such an appetizer of vegetables and mushrooms, peeled cucumbers must be cut: small - lengthwise into 2 parts, large - into 4-5 parts 5-6 cm long (do not peel cucumbers with soft delicate skin).

Remove the seeds, maintaining the integrity of the pieces, and each of them salt.

Shred the mushrooms, mix with sour cream, add salt, grated horseradish, vinegar, mix everything and stuff the cucumbers with the resulting mass.

Garnish an appetizer of vegetables and mushrooms with herbs and slices of tomato or pepper.