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Champignons are wonderful mushrooms: affordable, easy to prepare, safe and easy to digest. But without sauce or marinade - tasteless enough. That is why spices are often added to mushroom dishes. Spicy mushrooms with garlic are a culinary classic. They are fried, pickled, baked and added to more complex dishes. This combination of flavors is truly a win-win.

Stuffed champignons baked with cheese and garlic

This recipe is quite simple and belongs to the category of those where you can give free rein to imagination and experiment. Mandatory ingredients are cheese and mushrooms. You can add spices and vegetables to mushrooms baked with cheese and garlic to your liking.

So, to prepare a dish in a classic form, you will need:

1. Champignons - 1 kg.
2. Tomatoes - 300 g.
3. Cheese - 200 g.
4. Garlic is the head.
5. Green onions - 50 g.
6. Mayonnaise - 100 g.
7. Oil for frying.
8. Salt, pepper, Provencal herbs - to taste.

Separate the caps from the legs.

Fry the legs over medium heat with chopped garlic; do not salt the dish at this stage, otherwise it will give a lot of juice.

Chop the tomatoes finely, mix them with the fried legs, garlic and mayonnaise.

Stuff the hats with this salad.

Bake mushrooms stuffed with such a mixture with garlic for 20-30 minutes. To prevent the caps from burning underneath, grease a baking sheet with oil.

10 minutes before removing the dish, sprinkle each cap with a mixture of salt, pepper, provencal herbs, grated cheese and finely chopped green onions.

Just be careful with spices - mayonnaise and cheese are already salty, and chopped garlic cloves give the necessary spice.

A wonderful appetizer is ready

You can eat it both cold and warm, but keep in mind that immediately after you take the dish out of the oven, the filling will remain hot for a long time.

Champignons with garlic and granular cottage cheese

Mushrooms with garlic and cheese in the oven can be a good low-calorie protein meal for those on a diet or special diet. This option does not differ much in taste from fatty mushrooms with mayonnaise, but it is much healthier and also dietary. You will need:

1. Champignons - 1 kg.
2. Olive oil - 3 tbsp l.
3. Granular cottage cheese - 200 g.
4. Garlic - 5-7 cloves.
5. Parsley, dill, green onions - 50 g each.
6. Salt and pepper to taste.

First, separate the legs from the caps and cut the legs as small as possible. Drain the liquid from the granular cottage cheese and mash the mass with a fork. Stuffed champignons with grainy cheese and garlic should be baked at a high temperature. Therefore, at this stage, set the oven to warm up to 220 degrees.

Combine cottage cheese, legs, raw and finely chopped garlic (or minced through a garlic press), finely chopped herbs, spices and olive oil. Stir the mixture well. Stuff the hats with this and bake in the oven for half an hour. The cheese will melt, and thanks to the oil, the herbs and garlic will fully reveal their aroma.

Champignons "Ratatouille" baked with cheese and garlic in the oven

Champignons baked with cheese and garlic in the oven can be not only in the form of stuffed snack hats, but also as a full-fledged dish - a variation of the well-known Ratatouille.

For cooking you will need:

1. Champignons - 0.5 kg.
2. Eggplant - 0.5 kg.
3. Zucchini - 0.5 kg.
4. Tomatoes - 0.5 kg.
5. Bulgarian pepper - 300 g.
6. Parsley - 100 g.
7. Cheese (parmesan is better) - 300 g.
8. Vinegar - 50 g.
9. Olive oil - 5 tbsp l.
10. Garlic is the head.
11. Onion - 300 g.
12. Sunflower oil - for frying.

To make Ratatouille, you need to make the right sauce. In this version - mushroom. Fry finely chopped mushrooms in sunflower oil along with garlic and onions.When the mushrooms are browned and the onions are tender, add half the peeled and finely chopped tomatoes to the pan. Add vinegar and simmer until thick sauce.

Pour some of the sauce into the bottom of the mold. Spiral the rings of eggplant, zucchini, tomato and chunks of bell pepper. The circles should fit snugly against each other, occupying the entire space of the form. Sprinkle with parsley, add olive oil and leftover sauce and bake. Bake until the eggplants turn light brown.

Then sprinkle with cheese and put in the oven for another 10 minutes - so that a crust is taken. "Ratatouille" with spicy mushroom sauce is ready.

Fried champignons cooked with garlic, onion and sour cream

Champignons cooked with garlic and sour cream are home cooking classics. For this dish you will need:

1. Champignons - 1 kg.
2. Sour cream 20-25% fat - 400 g.
3. White onion - 200 g.
4. Garlic - 5-7 cloves.
5. Frying oil.
6. Milk 2-3% fat - 100 ml.
7. Salt and pepper to taste.

The first step is to fry the onions and peeled garlic cloves. You can do it in butter - it turns out much softer. The main thing is to grind well. Then add mushrooms to the pan - you can cut them into slices.

When the contents of the pan are fried, you can reduce the heat, salt, pepper and pour in the milk with sour cream. After that, it is worth stewing fried mushrooms with onions, garlic and sour cream under the lid for about 10 minutes. Just be careful: if the fire is too high, the sour cream will curdle.

A simple dish is ready. Delicious with buckwheat and boiled potatoes. But you can also eat it as a separate dish.

Champignon pate with garlic, mayonnaise and herbs

This is an unusual version of the pate. Many people do not like a liver dish, but when they try mushroom pate, they just fall in love with it. It can be spread on bread or simply eaten with a spoon. Another plus is that it can be stored for a long time in the refrigerator or in the freezer. In order to make champignon pate with spicy garlic and mayonnaise, you will need:

1. Champignons - 1 kg.
2. Onion - 300 g.
3. Carrots - 300 g.
4. Garlic is the head.
5. Mayonnaise - 300 g.
6. Frying oil.
7. Salt and pepper to taste.
8. Parsley, dill - 30 g each.

First, fry the onions and carrots. Finely chop the onion, and grate the carrots on a coarse grater. Add the sliced ​​mushrooms to the skillet and simmer over low heat until all the juice has evaporated. At the very end, add the garlic cloves, passed through a crusher or grated on a fine grater, and simmer for another 5 minutes.

After that, transfer the fried mass to a blender, add the herbs and chop. Fried mushrooms with garlic and chopped herbs should turn into a thick, dense mass. Add mayonnaise to give the pate a delicate texture. Its amount can be different: depending on the juiciness of the onions and carrots, the fat content of the mayonnaise and how well you evaporated the liquid. So add a little at first, stir and taste.

Champignon pate is ready. Can be served with croutons or savory crackers

Champignons in mayonnaise with dill and garlic, baked in the oven

Mushrooms are not the most nutritious food: they are high in protein, but low in calories, and therefore it is difficult to fill up with soup or salad, which contains only mushrooms and vegetables. But such a dish as mushrooms in mayonnaise baked in the oven with garlic will definitely not leave anyone hungry. In order to prepare it, take the following ingredients:

1. Champignons - 1 kg.
2. Mayonnaise - 400 g.
3. Salt and pepper to taste.
4. Dill - 50 g.
5. Garlic - 5 cloves.

First of all, rinse the mushrooms well. You do not need to clean them. Next is the marinade. Combine mayonnaise, salt, pepper and chopped dill and garlic. Put whole mushrooms in a saucepan with marinade, cover and refrigerate for several hours. The longer the dish is marinated, the juicier and more tender it will turn out after baking in the oven.

Champignons in mayonnaise with dill and garlic should be put in a baking sleeve or in foil folded in an envelope. 30 minutes at 180 degrees is enough for the dish to fully cook. Place the mushrooms on a platter, drizzle over the sauce left over from baking. A simple and tasty snack is ready!

Mushrooms with soy sauce and garlic, fried on the grill

Champignons are great for grilling on the grill: they are of the correct shape and wide enough to put on a skewer, and they also cook very quickly, so the appetizing crust from the fire has time to seize but not burn.

Champignons marinated with soy sauce and garlic and fried over an open fire are a great picnic dish. In order to prepare them, you will need:

1. Mushrooms - 1 kg.
2. Soy sauce - 300 ml.
3. Olive oil - 100 ml.
4. Provencal herbs, pepper - to taste.
5. Garlic is the head.

Rinse the mushrooms; you do not need to cut them. If the legs are very dirty on the bottom, just cut off this part. Next, combine the soy sauce, oil and spices, peel the garlic cloves and crush them to make the juice. Pour the marinade over the mushrooms and refrigerate overnight.

When stringing them on skewers, pierce the top of the cap and the leg along. You can alternate with garlic cloves and string them together with mushrooms. Champignons with garlic are cooked on the grill very quickly - 5-10 minutes on each side with good heat will be enough.

Fanned meat with sauce, mushrooms, garlic and tomatoes

Mushrooms are often used not as a main course, but as an ingredient in something more satisfying. For example, there is a wonderful recipe for baked pork with mushroom sauce, cheese and tomatoes. For cooking you will need:

1. Pork neck - 1 kg.
2. Mushrooms - 0.5 kg.
3. Frying oil.
4. Garlic - 5 cloves.
5. Onion - 200 g.
6. Tomatoes - 200 g.
7. Cheese - 200 g.
8. Sour cream with a fat content of at least 20% - 200 g.
9. Salt and pepper to taste.

Fanned meat with sauce, mushrooms, garlic and tomatoes is a multi-stage and complex dish. And the mushrooms here act as a base for the sauce.

First, rub the pork neck with oil, salt, pepper, sprinkle with small pieces of garlic and leave in foil for several hours. Prepare the sauce - fry the mushrooms with sour cream and onions.

Make cuts in the pork without going all the way with the knife. You should get a "fan". Pour some of the sauce over and put in the oven for half an hour at 180 degrees. Then insert the tomatoes into the cuts, pour the rest of the sauce and sprinkle with grated cheese. The dish should be left in the oven for another 20 minutes. After the meat is completely baked, it can be served on the table, cut into portions so that everyone gets a piece of meat and a tomato.

Croutons fried with mushrooms and garlic

Toasts fried with mushrooms and garlic can be a great quick breakfast for the whole family. To prepare them, take:

1. Toast bread - 4 slices.
2. Garlic - 2-3 cloves.
3. Mushrooms - 200 g.
4. 2 eggs.
5. Frying oil.
6. Spices to taste.

To start, mix the chopped cloves with butter and moth, dip the bread in the butter and fry in a pan on both sides until crisp. Fry the mushrooms separately in wedges. Place a serving of mushrooms between two slices of bread, roll in a beaten egg and sauté over low heat, covered.

This unusual version of scrambled eggs will appeal to both adults and children.

Recipe for salted mushrooms with garlic and spices

Champignons, salted for the winter with garlic and spices, are an appetizer for vodka and an addition to potato and porridge dishes.

This recipe is good because the mushrooms are salted in just a couple of weeks, you can eat them right away, or you can roll them up in sterile jars and leave them stored for at least a few years. Since champignons are mushrooms that are grown artificially, there are no harmful substances or natural bitterness in them, they do not need long heat treatment or soaking.

In order to prepare them, you will need:

1. Mushrooms - 1 kg.
2. Garlic - 2 large heads.
3. Salt - 70 g.
4. Currant leaf - 2 pcs.
5. Horseradish leaf - 2 pcs.
6. Dill "umbrellas" - 2 pcs.
7. Parsley - 100 g.

The first stage is the preparation of the mushrooms. Rinse them well, cut off the lower part of the leg - as it is usually all in the ground, which is difficult to wash. There is no need to clean the caps - after salting, the top crust will become very tender.

Chop the leaves, garlic and parsley into large pieces. Divide the "umbrellas" into 4 parts. Salt according to this recipe is necessary in an enamel saucepan or deep plate. The main thing is not in metal, otherwise oxidation may begin, and the dish will acquire an unpleasant aftertaste.

Place some of the chopped ingredients in the bottom of the saucepan. Next - put the mushrooms in a dense layer with the caps down. Then salt well and add another layer of greenery. Continue until you run out of mushrooms. Add more leaves and a few garlic cloves as needed.

When the pot is full, cover the contents with a thick cloth and place the oppression on top. This recipe for salted mushrooms with herbs and garlic is fast, so after 2-3 weeks you can open the pan.

The mushrooms are tender and tasty. If desired, they can be packaged in jars and left in the refrigerator for the winter.

Boiled champignons marinated for the winter in Korean style with dill, lemon juice and garlic

Korean-style mushrooms are a good spicy appetizer for vodka, and just a "highlight" for a festive table.

This pickling option is very spicy, so if you don't like the intense spiciness, add less capsicum and a little more lemon juice to balance the flavor with salt.

To cook mushrooms marinated in Korean style with dill and garlic, you will need:

1. Mushrooms - 1 kg.
2. Hot peppers - 100 g.
3. Ground black pepper - 50 g.
4. Salt - 50 g.
5. Vegetable oil - 150 g.
6. Vinegar - 50 g.
7. Garlic - 5 cloves.
8. Juice from 1 large lemon.
9. Sesame.
10. Frying oil.

First of all, boil well-washed mushrooms in slightly salted water. They should be cooked for at least half an hour. If you have very large specimens, you can cut them in half to marinate them better.

Mix the boiled mushrooms with the garlic, cut into thin slices, and cover with oil. Add vinegar and lemon juice to these.

Fry the sesame seeds separately in a skillet until golden. You don't need a lot of oil - just so that the seeds do not burn. Add the seedless hot peppers, cut into very small cubes, into the skillet. Season with salt and black pepper.

Mix the contents of the pan with the mushrooms and place in a warm place for a day. Before serving, the oil must be drained, but so that the sesame seeds, slices of pepper and garlic remain in the dish. Marinated spicy mushrooms with lemon juice and garlic are ready.

How to pickle mushrooms with garlic express method

You can pickle mushrooms with spicy garlic using the express method. Due to the fact that mushrooms are boiled in a marinade, such preservation can be eaten within a day after it has been prepared.

For the marinade you will need:

1. Champignons - 1 kg.
2. Apple cider or wine vinegar - 0.1 l.
3. Table salt - 50 g.
4. Sugar - 100 g.
5. Garlic is the head.
6. Peppercorns - 50 g.
7. Sunflower oil - 0.1 l.
8. Water - 2 liters.

In order to cook pickled spicy mushrooms with garlic, you first need to prepare the mushrooms. Rinse them well and cut off the layer of dirt from the legs. If you are not sure about the quality of the product, you can clean them, but this is not necessary. Next, you need to cut the garlic into thin slices.

Put the pan on the fire, add garlic, oil, vinegar and spices there, pour 2 liters of water. Boil the contents of the saucepan and add the mushrooms. Cook everything together for 10-12 minutes over medium heat, covered.

Strain the contents of the saucepan, put the mushrooms in a sterile jar and cover with the marinade in which they were cooked. Roll up the jar and place in a dark, cold place.

Champignons marinated in jars with garlic for the winter can be eaten the next day.But it is better to wait a couple of months - so they will become richer.