Beautiful, tasty and healthy - these mushrooms are cooked all over the world! Once they were available to few, were considered a royal delicacy. But now everyone can enjoy their exquisite and memorable taste.
It is necessary
-
- For champignons in sour cream:
- 0.5 kg of champignons;
- 1 onion;
- 200 ml sour cream;
- 2 tbsp. tablespoons of butter;
- lemon juice - optional;
- garlic - optional;
- salt
- pepper to taste;
- fresh herbs.
- For baked stuffed mushrooms
- 10 large mushrooms;
- 1 onion;
- 100 g salami or cervelat;
- 2 cloves of garlic;
- fresh herbs;
- salt
- ground black pepper to taste.
- For the puree soup:
- 0.5 kg champignons
- can be small;
- 3 onions;
- 1 carrot;
- 1-2 cloves of garlic;
- 5-7 tablespoons of butter;
- 2 tbsp. tablespoons of flour;
- 1 liter of milk;
- 1-2 glasses of water;
- 1 cup vegetable broth (can be replaced with water)
- fresh herbs
- salt
- pepper to taste.
- For pickled mushrooms:
- 1 kg of champignons;
- 2 glasses of water;
- 50-60 g 30% acetic acid;
- spices: black pepper
- Bay leaf
- nutmeg;
- 1-2 teaspoons of salt.
Instructions
Step 1
Champignons can be stewed, boiled, baked and marinated and can be combined with a wide variety of foods. But all recipes start out the same: wash the mushrooms, peel, and rinse again in running water. If you do not want the mushrooms to darken during the cooking process, soak them in water with lemon juice (for 0.5 kg of mushrooms and 1.5 liters of water, a third of a teaspoon is enough) for 5-10 minutes.
Step 2
To cook mushrooms in sour cream, cut them into thin strips. Place in a skillet over the heated butter. Add finely chopped onions to the mushrooms and fry over medium heat. As soon as the onion turns golden and the mushrooms are browned, pour over everything with sour cream, salt and pepper. Bring to a boil, reduce heat to low and cover. If you want to add garlic, do it last, 1-2 minutes before turning off. As soon as the sour cream has boiled away, the dish is ready to eat. Serve with fresh herbs.
Step 3
For baked stuffed mushrooms, you only need the hats. Make the filling: chop the onion and sausage, salt and pepper and mix well. Place the mushroom caps in a greased baking sheet "upside down" and fill them with a mixture of onions and sausages. Spread over the filling with a mixture of crushed garlic and vegetable oil. Sprinkle the mushrooms with finely chopped fresh herbs and spices. Place the baking sheet in an oven preheated to 200 degrees, on the upper level. Follow the process: when the greens begin to darken, reduce the temperature to 150 degrees and move the baking sheet to the lowest level. Bake the mushrooms for 15 minutes more. Please note that the juice should not evaporate completely! If 8-10 minutes have passed, but the juice is gone, turn it off. Serve hot or cold in a large platter. Pour the mushrooms on top with the rest of the mushroom juice. Mayonnaise, sauces - optional.
Step 4
Small mushrooms are also suitable for puree soup. Set aside a few beautiful mushrooms to garnish the finished dish. Chop the rest finely or pass through a meat grinder. Place in a saucepan, add butter (2-3 tablespoons), coarsely chopped carrots and whole onion. Simmer for 40-45 minutes over medium heat, covered. Pour in a glass of water or broth and boil. Boil the set mushrooms in salted water for 5-10 minutes. In a soup pot, fry 2 tablespoons of flour with 2-3 tablespoons of oil a little. Mix hot milk with a glass of vegetable broth or warm water, stirring occasionally, pour into flour. Bring to a boil. Put the stewed champignons (without carrots and onions) in a saucepan with milk and cook for 15-20 minutes. Let it brew, cool slightly and rub everything through a sieve. Season with salt to taste. Finally, garnish the soup with separately cooked and thinly sliced mushrooms. Serve the prepared soup in cups, separately butter, chopped fresh herbs and croutons.
Step 5
It is better to marinate small mushrooms of the same size. Add acetic acid, spices to the water and bring to a boil. Boil the washed and peeled mushrooms in slightly salted water for 5 minutes, then discard in a colander. After the water drains, transfer them to the marinade and cook for a few more minutes. Transfer to jars, cover immediately and refrigerate.
