Recipes, dishes from mushrooms

Culinary recipes, dishes from mushrooms - our topic of the article.

Mushrooms in a Stroganov style

• Macaroni - 250 g
• Mushrooms - 700-800 g
• Garlic - 2 cloves
• Olive oil -1 tbsp. a spoon
• Low-fat sour cream - 200 g
• Flour - 2 tbsp. spoons
• Smoked dried paprika -1.5 tsp.
• Vegetable broth -1 glass
• Salt, ground black pepper

For decoration: Parsley leaves

Mushrooms in a Stroganov style

Cook the pasta. Fry the sliced ​​mushrooms and crushed garlic for 5-8 minutes in olive oil. Remove from the frying pan and cover, so as not to cool. Prepare the sauce: mix sour cream, flour and paprika. Salt and pepper. Add the vegetable broth and pour everything into the frying pan. Cover and cook until thick. Pour the pasta with the resulting sauce and decorate the dish with parsley leaves.

Mushroom soup with beef

• Beef tenderloin 500 g
• Onions - 1 pc.
• Beef broth - 600 ml
• Tomatoes - 5 pcs.
• Mushrooms - 250 g
• Garlic - 2 cloves
• Carrots 1 pc.
• Vegetable oil - 1 tbsp. a spoon
• Starch 4 tsp.
• Boiled rice -1 glass
• Dry red wine -50 ml
• Dried oregano
• Bay leaf -1 pc.
• Rosemary or parsley

Cut the cut into cubes and fry in vegetable oil with chopped onions. Add broth, mashed tomato pulp, cut mushrooms, crushed garlic and bay leaf. Season with oregano. Bring to a boil, cover and simmer over low heat for 1 hour. Add the finely chopped carrots and add the fire. When it boils, cover and soak for 7 minutes over a small fire. Add rice and starch, diluted 2 tbsp. spoons of cold water. When the soup thickens, pour in the wine and hold on the fire for 2 more minutes. Take out the bay leaf and season the soup with rosemary.

Champignons with beef

• Champignons with a large cap (8-10 cm) - 6 pcs.
• Onions - 1 pc.
• Beef mince 400g
• Feta cheese - 100 g
• French loaf - 6 slices
• Garlic - 1 tooth
• Parsley - bundle
• Cilantro - bundle
• Paprika -1 tsp.
• Cumin -1 hours. a spoon
• Carnation - 1 tsp.
• Cinnamon - 1 tsp.
• Nutmeg - 1 teaspoon
• Salt

Cut the legs of mushrooms and chop them finely. Mix with finely chopped onions, crushed garlic, chopped parsley, cloves, cinnamon, nutmeg, paprika, cumin and ground beef. Salt, and mix well. Divide the resulting mixture into 6 parts, stuff it with mushroom hats and place on a baking sheet. Bake for 40 minutes at 180 °. 5 minutes before the meal, sprinkle the bonnets with crumbled cheese. Darken the pieces of the French loaf in the oven or the roast and place ready mushrooms on them.

Penne macaroni with mushrooms

Preheat half the olive oil in the frying pan, add a clove of garlic, lightly pressing it with the side surface of the knife so that it starts to drain, and fry in oil for 1 minute. Cut the mushrooms in small pieces and add to the frying pan. Season with thyme, salt and pepper. When mushrooms are ready, lower the heat and pour in the sour cream. After the sauce thickens, remove the garlic from it. Prepare the pasta, add the cream and the remaining olive oil, sprinkle with grated parmesan. Serve with mushroom sauce.

• Penne macaroni - 1 packet
• Olive oil - 5 tbsp. spoons
• Garlic - 1 tooth
• Fresh thyme -1 tsp.
• Mushrooms (assorted) -600 g
• Fatty sour cream 100 g
• Butter - 2 tbsp. spoons
• Grated Parmesan -4 tbsp. spoons
• Salt, ground black pepper

Mushroom risotto

• Pasta Orzo - 150 g
• Mushrooms - 450 g
• Garlic - 1 tooth
• Butter - 1 tbsp. a spoon
• Starch - 1 tbsp. a spoon
• Concentric. Milk (without sugar) - 150 ml
• Cheese - 100 g
• Almond - 100 g
• Dry tarhun - 1 teaspoon
• Schnitt-onion - bundle
• Salt, ground black pepper

Boil the pasta and put it in a warm place so it does not cool down. Fry in oil chopped mushrooms and garlic over medium heat for 5 minutes. Add starch, salt, pepper, pour in the milk. Keep on medium heat, stirring, until thick. Add grated cheese, chopped almonds, tarragon. When the cheese has melted, put the paste in and put it on the dish. Sprinkle finely chopped onions.

Stromboli with meatballs

• Ready-made yeast dough - 450 g
• Pizza sauce 220 g
• Frozen meatballs 340g
• Canned mushrooms -170 g
• Grated cheese - 200 g
• Milk - 1 tbsp. a spoon
• Grated Parmesan - 2 tbsp. spoons

Divide the dough into 2 parts. Roll on the flour-padded surface with a rectangle of 30 x 20 cm. Lubricate the large baking tray with oil and lay the dough pieces on it. Lubricate them with pizza sauce, top with mushrooms, meatballs and sprinkle with grated cheese. Lubricate the edges of the dough with water, connect the short sides of each rectangle, sew the edges. Then zashipite edges from the long sides. Carefully transfer the workpieces to the baking sheet and lay them. Make top cuts, cover and let stand in a warm place for 10 minutes. Lubricate with milk and sprinkle with parmesan cheese. Bake for 25-30 minutes in a preheated oven. Before serving, cut the stromboli into thick slices.

Tomato soup with mushrooms

• Fresh mushrooms -400 g
• Chicken broth -300 ml
• Onions -1 pcs.
• Garlic - 1 tooth
• Margarine - 1 tbsp. a spoon
• Olive oil - 1 tbsp. a spoon
• Sweet vermouth or dry sherry-50 ml
• Grated Parmesan - 50 g
• Basil or parsley-2 sprigs
• Ground black pepper

Finely chop the onions and garlic. Fry them in a mixture of margarine with olive oil. Add thinly chopped mushrooms. Cover and simmer for 5 minutes. Pour broth, 300 ml of water, vermouth or sherry, put the tomato paste and pepper. Bring to a boil and lower the heat. Cover and simmer for 20 minutes. Pour over plates, decorate with grated Parmesan, basil or parsley.

Meat pie with mushrooms and onions

Cut the onion into thin rings, and mushrooms - plates. Fry the mince in the frying pan, mushrooms and onions. Drain the oil, salt and pepper. Defrost the dough and roll it with a layer of 40 x 30 cm. Place roasted stuffing on top, leaving the edges 2.5 cm free. Wrap the edges over the dough and coat them. Place the cake on a baking tray covered with baking paper and place in a preheated oven for 220 ° for 15 minutes. Sprinkle with crushed blue cheese, oregano and pizza seasoning.

Mushroom pie with chicken

• Shiitake mane 100 g
• Spinach - 140 g
• Boiled chicken meat - 500 g
• Flour -150 g
• Chicken broth - 450 ml
• Butter -50 g
• Olive oil - 1 tsp.
• Onions - 1 pc.
• Fresh lemon juice 1h. a spoon
• Rosemary -1 tsp.
• Dough filo-8 beds
• Salt

Finely chop the onion and fry it on a mixture of creamy (15 g) and olive oil. Add the mushrooms cut into pieces, season with salt, put the spinach and fry for another 2 minutes. Transfer the filling into a bowl, add chopped chicken. Mix the broth, flour and lemon juice, season with salt and pour into a frying pan. Bring to a boil and keep on the fire until thick. Add the mixture to mushrooms and meat, sprinkle with rosemary. Put the filling in the mold. Melt the remaining butter, grease each sheet of dough filo, put them on top of each other and cover them with the filling form. Bake in a preheated oven for 200 minutes.

Cod with mushrooms in ginger

• Cod fillet - 500 g
• Ground ginger
• Fresh ginger - 1 tbsp. a spoon
• Vegetable oil - 2 tbsp. spoons
• Shiitake mushrooms - 230 g
• Sweet red pepper - 1 pc.
• Green onion - bundle
• Dry white wine - 50 ml
• Chicken broth -150 ml
• Salt, ground black pepper

For decoration:

• Green onions
• Thin slices of ginger

Sprinkle the fish with a mixture of salt, pepper and ground ginger and leave for 30 minutes. Fry the crushed fresh ginger in a saucepan in vegetable oil for 15 seconds. Add mushrooms cut in half and sweet peppers, finely chopped green onions and fry for another 5 minutes. Remove from heat, pour in wine and put on fire again. When the wine is evaporated, add broth and bring to a boil. Put the fish in the stewpan, reduce the heat, cover and keep on fire for 4-6 minutes. Decorate the finished dish with green onion feathers and thin slices of fresh ginger.

Mushrooms in onion sauce

• Champignons -24 pcs.
• Margarine -30 g
• Whipped cream 1 glass
• Schnitt-onion - bundle
• Lemon - 1 pc.
• Wheat crackers
• Salt, ground black pepper

Fry the mushrooms 5-7 minutes on margarine. Take them out and put in a frying pan finely chopped onion, ground lemon zest and whipped cream. Bring to a boil, reduce heat and simmer for another 5 minutes without covering. Put the mushrooms in the pan again for a couple of minutes so that they do not have time to absorb the sauce. Salt and pepper. On the plate, put the croutons on top, put a few mushrooms on top and pour the sauce.

Hamburgers with champignons

Lubricate the mushrooms with olive oil, sprinkle with salt, pepper and Italian herbs. Fry them on the grill for 6-8 minutes, turning once. For each mushroom, put a piece of cheese. Cut in half the ciabatta and place it on the grate with the cut side down. Keep everything on the coals for another 2 minutes so that the ciabatta becomes browned and the cheese begins to melt, then take off and prepare the hamburger: ciabatta, mushrooms, cheese, mayonnaise, pieces of pepper and basil leaves.

• Champignons - 4 pcs.
• Olive oil 2 tbsp. spoons
• Italian herbs -1 hour. a spoon
• Hard cheese -4 slices
• Ciabatta - 4 pcs.
• Mayonnaise - 50 g
• Canned sweet pepper -4-8 pcs.
• Basil - several branches
• Salt, ground black pepper

Polenta

• Frozen polenta - 450 g
• Sun-dried tomatoes - 100 g
• Zucchini (medium) -2 pcs.
• Vegetable oil - 1 tbsp. a spoon
• Smoked sausages
• Mushrooms - 230 g
• Tomatoes - 2 pcs.
• Italian seasoning 1 tsp.
• Grated Parmesan
• Salt, ground black pepper

Cut the polenta into 12 parts, zucchini into 4-6 pieces. Put the polenta and zucchini on a baking tray, pre-oiled with vegetable oil. Sprinkle with oil, salt and pepper. Bake for 8-10 minutes, turning once, until the polenta is browned. On medium heat, sauté the sausages. Drain the discharged fat, add mushrooms cut into plates, cut tomatoes into pieces, sprinkle with seasoning, fry for 5 minutes. Place on the polenta sausage, zucchini and mushroom mixture. Sprinkle with grated parmesan cheese.

Steak with grapes

Cut the onion into thin rings and fry over medium heat under the lid for 10-12 minutes. Add large chopped mushrooms and chopped garlic. Continue frying under the lid for another 5 minutes. Slowly pour broth and wine into the pan, add fire. After boiling, cook for another 6 minutes without covering it with a lid. Put in the grapes, thyme and set aside. Sprinkle steaks with pepper and salt. Bake, turning once, in a preheated oven for up to 70 ° for 20 minutes. Serve with a mushroom sauce.

• Beef steak -600 g
• Mushrooms-200 g
• Garlic - 2 cloves
• Beef broth -150 ml
• Dry red wine or cranberry juice - 70 ml
• Red grapes without pits -100 g
• Olive oil 2 tbsp. spoons
• Sweet onion - 1 pc.
• Thyme
• Salt, ground black pepper

Champignons with ham mousse

• Large champignons - 6 pcs.
• Vegetable oil -1 tbsp. a spoon
• Salt, ground black pepper

For mousse:

• Ham - 400 g
• Grated cheese -100 g
• Cream 33% fat content - 100 ml
• Lemon juice -1 tsp.
• Salt, ground white pepper

For decoration:

• Small cubes of bell pepper
• Feathers of green onions
• fried champignons slices

With champignons, cut off the legs and peel the hats from the skin. Add salt, pepper and fry in vegetable oil. Place on a paper towel to remove excess fat. To make mousse, chop the finely chopped ham and grated cheese into a blender in a homogeneous mass, gradually adding cream. Mousse salt, sprinkle with white pepper and lemon juice. Lay out the mushrooms on the plates, fill them with mousse, squeezing it out of the confectionery syringe. Decorate the dish with feathers of spring onions, cut into small cubes with bell pepper and fried champignons.

Potatoes Graten

• Potatoes - 6 pcs.
• Mushrooms - 200 g
• Onions - 1 pc.
• Garlic - 2 cloves
• Vegetable oil - 2 tbsp. spoons
• Flour -50 g
• Milk - 600 ml
• Grated Parmesan - 200 g
• Salt, black ground pepper

Thinly cut the potatoes and boil it in slightly salted water for 5 minutes. Prepare the sauce: fry the finely chopped mushrooms, onion and garlic over medium heat, pour in the flour, salt and pepper. Pour in the milk. Cook until thick. In a greased baking dish, put half of the potatoes, pour half of the sauce and sprinkle half the grated cheese. Put the remaining potatoes and pour the remaining sauce. Cover the form and put in a preheated oven for 220 ° for 20-35 minutes. Remove, sprinkle with the remaining cheese. Bake for another 35 minutes.

Sandwich with porcini mushrooms

• White mushrooms 200g
• Butter - 2 tbsp. spoons
• White wine 2 tbsp. spoons
• Onions -1 pcs.
• Corn Salad -2-3 inflorescences
• Vinegar - 50 ml
• Unleavened bread - 4 slices
• Granular mustard -4 tsp.
• Salt, ground black pepper

Cut the onion into thin rings, scald with boiling water and pour vinegar for half an hour. Cut mushrooms into plates, salt, pepper and fry in butter until golden. Pour in the wine, add the fire and stew for another minute. Divide the lettuce into leaves. Pieces of bread fry in the toaster. Form a sandwich. Toast a toast with mustard, put on it interspersed salad leaves, fried mushrooms and marinated onion rings.

Lasagne with cheese

Finely chop the onions, celery, carrots, garlic and fry over medium heat. Add the chopped ham and plate-cut mushrooms. Fry without covering the frying pan with a lid. Add sour cream, tomatoes, 100 ml of water and wine. After boiling, reduce heat and simmer for another 5 minutes. Salt and pepper. Rub both kinds of cheese and mix. Pour 1/4 of the mushroom sauce into the baking dish. Sprinkle 1/4 of the cheese mixture, put 1/3 of the dough on top. Repeat this procedure 2 more times. Top with the remaining sauce and sprinkle with the rest of the cheese mixture. Tightly cover the form with foil. Bake in a preheated oven for up to 180 ° for 50 minutes. Remove the lasagna and let it stand for another 20 minutes without removing the foil.

• Mushrooms - 300 g
• Ham - 300 g
• Sour cream 400 g
• Marinated tomatoes - 400 g
• Olive oil -2 tbsp. spoons
• Onions - 1 pc.
• Stalks of celery - 4 pcs.
• Carrots - 4 pcs.
• Garlic - 2 cloves
• Dry red wine - 50 ml
• Parmesan - 200 g
• Swiss cheese - 170 g
• Dough for lasagna - 200 g
• Salt, ground black pepper

Beef with mushroom sauce

• Beef tenderloin 1,5 kg
• Vegetable oil - 2 tbsp. spoons
• Garlic - 1-2 cloves
• Oregano, rosemary, thyme - 4 branches each
• Salt, ground black pepper

For sauce:

• Mushrooms (oyster mushrooms, champignons, shiitake) - 600 g
• Olive oil -3 tbsp. spoons
• Lemon juice - 2 tbsp. spoons
• Soy sauce - 1 teaspoon

Lubricate the tenderloin with oil, grate garlic, salt and pepper. Put on roasting sprigs of rosemary, oregano and thyme, put the grill on top and fry the meat on it. Bake in a preheated oven for 120 minutes 20 minutes, and then another 30-40 minutes. at 220 °. Cover with foil and let stand for 10 minutes. Prepare the sauce. Cut the mushrooms into pieces and fry them in olive oil. Add lemon juice, soy sauce and cook for about 10 minutes. Salt and pepper.