Champignons are mushrooms with a mild, delicate flavor that goes well with other ingredients and is suitable for making salads, casseroles, pies, sauces and many other dishes. They are available all year round, so you can always buy them fresh.
Variety of dishes with champignons
If you have fresh champignons at home, then you are provided with delicious and aromatic food. Champignons can be served as an appetizer, pre-marinated, added to salads - both fried and canned and even, sometimes, raw. Stuffed mushroom caps are beautiful and delicious. You can also make kebabs from them, grill them. Mushrooms are an excellent filling for pies and pizzas, poultry and meat rolls, they are put in risotto, eggs and omelets, soups and sauces are cooked with them.
The champignons are not washed or cleaned; they are lightly wiped with a paper towel soaked in water.
Champignon recipes
Fresh mushrooms can be added to vegetable vegetarian soups. Since mushrooms are rich in protein, they can be a worthy substitute for meat. Creamy champignon soup turns out to be tasty and nutritious; to enhance the taste and aroma, you can put some porcini mushrooms in this dish. You will need:
- 20 grams of dried porcini mushrooms;
- 400 grams of fresh mushrooms;
- 50 grams of butter;
- 1 head of onion;
- 1 clove of garlic;
- 1 sprig of thyme;
- 850 ml of vegetable broth;
- 2-3 feathers of green onions;
- 4 slices of white bread;
- 200 ml heavy cream.
Pour 200 ml of boiling water over the dried porcini mushrooms and leave to swell. Melt half the butter in a heavy-bottomed saucepan. Peel and wash the onion, cut into small cubes. Chop the garlic. Saute the onion, garlic and thyme for 5 minutes. Cut the mushrooms into slices. Pour the liquid from the dried mushrooms into a separate container, squeeze the mushrooms themselves slightly and also cut into cubes. Add the mushrooms to the saucepan and brown them lightly. Pour in the broth and mushroom liquid, bring to a boil and simmer for 15-20 minutes over low heat. Meanwhile, cut off the crust from the roll, cut into cubes. Heat the remaining butter in a skillet and brown the bread, stirring occasionally, until golden brown. Place the croutons on a paper towel to absorb excess fat. Chop the onion. Purée the finished soup with a blender, try not to add more salt (since the broth is usually initially salty, you don't need to salt the mushrooms) pour in the cream and heat slightly. Serve with onions and croutons.
Champignon sauce is a great addition to vegetable and meat dishes. They are served with steaks, cutlets, casseroles, meatballs are stewed in them. Even capricious children are often ready to eat vegetable patties when sprinkled with aromatic mushroom sauce. Prepare the sauce ahead of time and keep it warm while you prepare the main course or store in the refrigerator for 2 days, warming up before eating. To make the sauce you will need:
- 200 grams of champignons;
- 1 tablespoon of butter;
- ¼ a cup of chicken or meat and bone broth;
- 2 teaspoons of cornstarch
- 2 teaspoons of chopped parsley;
- salt and freshly ground pepper.
You can replace parsley in sauce with other herbs - thyme, dill, rosemary.
Cut the mushrooms into slices, fry in a deep skillet with a heavy bottom. When the liquid has evaporated from the mushrooms, add butter, wait until the mushrooms are browned. Dissolve the starch in the cold broth, add the liquid to the mushrooms and cook the sauce over medium heat, stirring constantly for 3-5 minutes. Season with salt and pepper and add herbs. Pour the sauce into a saucepan and cover with foil.
