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Fish and mushroom dishes appear on the table less often than meat or chicken dishes - and completely in vain. The combination of these two products is quite harmonious, and true gourmets even consider it spicy. Each of these components actively complements each other and saturates the dish with its unique aroma. For cooking fish with mushrooms, it is best to use fillets, or you need to independently separate the carcass from the ridge, small bones, fins and head. Vegetables will be an excellent addition to fish with mushrooms, or you can make a pie with these ingredients, like a chicken.

Recipe for fish baked in foil with mushrooms

Fish with mushrooms in foil

Ingredients:

For fish baked in foil with mushrooms, you will need 6 pieces of fish fillets (flounder or sea bass), 6 tbsp. tablespoons of butter, 3 tbsp. tablespoons of finely chopped onions, 250 g, finely chopped fresh mushrooms (preferably white or champignons), finely chopped parsley, 3 tbsp. tablespoons of wheat flour, 2 1/2 tsp. tablespoons of salt, 1 glass of milk, freshly ground black pepper.

Preparation:

Before cooking such fish with mushrooms in the oven, melt 2 tablespoons of butter in a saucepan and fry the onions in it. Then add the mushrooms and parsley and simmer for 5 minutes. Evaporate the remaining liquid in the pan. Add flour and 1 teaspoon of salt. Pour milk in a thin stream, stirring. Stir until the milk boils. Reduce heat and cook over low heat until thickened (about 5 minutes). Grate the fish fillets with the remaining salt and pepper. Melt the remaining butter in a skillet and fry the fillets in it on both sides.

Cut 6 pieces of aluminum foil 25 × 30 cm in size. Place a layer of mushrooms on each piece of foil, then a piece of fish and again a layer of mushrooms. Bend the corners of the foil to the middle in the form of an envelope and connect them together.

Place the fish with mushrooms in foil on a baking sheet and place in a preheated oven for 10 minutes. Place the envelopes on the plates, separate the corners and twist them outward, opening the middle.

As you can see in the photo, fish baked with mushrooms according to this original recipe is served on the table directly in foil:

How to cook fish baked with mushrooms and vegetables in the oven

Pink salmon with zucchini and mushroom sauce

Ingredients:

• For this recipe for fish with mushrooms in the oven, you will need 250 g of pink salmon fillet, 100 g of zucchini, salt and white pepper to taste, 20 ml of vegetable oil for frying.
• Sauce: 50 g champignons, 1/4 onion, 20 g butter, 50 ml cream 30-35% fat, salt and freshly ground black pepper to taste. For serving: a slice of lemon, a few sprigs of basil.

Preparation:

To prepare fish baked with vegetables and mushrooms, you need to cut the zucchini into slices. Fry in heated vegetable oil until soft.

Then salt and pepper the fish. Fry in a frying pan greased with vegetable oil on both sides until golden brown, then bake in an oven preheated to 180 ° C for 5-7 minutes.

Next, for this recipe for fish with mushrooms, you need to pigment the sauce. Wash, dry and peel the mushrooms. Cut the mushrooms into small slices, finely chop the peeled onions. Fry everything together in butter for 5-7 minutes. Pour in the cream and bring to a boil. Season with salt and pepper, simmer over low heat for 2-3 minutes.

Put the pink salmon fillet on the mushroom sauce, next to the zucchini circles. When serving, the fish cooked according to this recipe, baked with mushrooms, should be garnished with a lemon wedge and basil leaves.

River trout with mushrooms and spicy butter

Ingredients:

• Before cooking fish with mushrooms, you need to prepare one river trout, 80 g of butter, 4 large mushrooms, 2 cloves of garlic, 3 sprigs of dill, 1/2 lemon juice, salt, freshly ground black pepper and caraway seeds - to taste.
• For filing: a mixture of lettuce leaves.

Preparation:

Make a longitudinal incision in the fish along the abdomen from head to tail. Cut the spine with scissors at the point where the head and tail join the torso. Get the ridge with rib bones. Season the fish with salt and pepper, drizzle with lemon juice.

Pass the peeled garlic through a press, finely chop the dill. Add to softened butter along with caraway seeds, mix thoroughly.

Wash, dry and peel mushrooms, cut into slices.

Stuff the trout with mushrooms and spiced butter. Bake in an oven preheated to 160 ° C for 10-12 minutes.

Pay attention to the photo - fish with mushrooms is served with lettuce leaves:

Trout roulettes with mushrooms and vegetables

Ingredients:

2 trout, 1 carrot, 1 leek stalk (white part), 100 g fresh mushrooms, juice of 1 lemon, 100 ml cream 15% fat, 40 g bread crumbs, salt and freshly ground black pepper - to taste, vegetable oil for frying. Optional: skewers.

Preparation:

Scale the trout, remove the bones, cut lengthwise into 2 parts.

Season the fish with salt and pepper, drizzle with lemon juice.

Wash, dry and peel the mushrooms. Cut the mushrooms into slices, the leek into rings. Grate peeled carrots on a coarse grater.

Fry mushrooms, leeks and carrots in hot vegetable oil until the vegetables soften. Pour in the cream, boil a little. Add breadcrumbs, stir.

Put the filling on the fish fillet, roll up into rolls, chop with skewers if necessary. Bake in an oven preheated to 175C for 10 minutes.

Rybnik with mushrooms

Ingredients:

7-10 dried mushrooms, 2.5 kg hake fillet, 2-3 onions, 1 carrot, 200-300 g stale wheat bread, 100 g margarine, 3 hard-boiled eggs, salt, pepper to taste.

Preparation:

Boil the mushrooms, put them in a colander and cool. Then cut into strips and lightly fry in margarine.

Finely chop onions and carrots, fry and combine with mushrooms. Add two chopped eggs to the cooled mass.

Pass the hake fillet through a meat grinder twice, combine with a loaf soaked in mushroom broth, chopped egg, salt and pepper.

To mix everything. Put half of the fish mass on a baking sheet greased with margarine or butter, put the mushroom filling on it and cover with a second layer of fish mass.

Bake the mixture in a preheated oven. Serve the finished dish with mushroom sauce.

This dish is usually prepared on holidays when there are guests in the house. Therefore, the recipe is given for 10-12 people. If desired, fish can be replaced with meat, potatoes or other vegetables.

The number of layers can also be different, but the mushrooms are always inside.

Here you can see a photo of the recipes for fish with mushrooms suggested above:

Oven baked fish recipes with mushrooms and cheese

Fish and mushroom casserole

Ingredients:

To cook fish with mushrooms and cheese according to this recipe, take 500 g of fish fillets, 1 kg of chanterelles or other small mushrooms, 3 tomatoes, 1 onion, butter, sour cream, pepper, lemon, parsley, cheese, salt.

Preparation:

To prepare fish baked with mushrooms and cheese, grate the fillets with lemon, salt and put in a greased ovenproof dish. Fry the peeled mushrooms with a little onion for 1 minute in oil and pepper.

On the fillet put in layers sliced ​​tomatoes, mushrooms and finely chopped parsley, slices of cheese, add water and sour cream.

Simmer the casserole in the oven at 200 ° C, sprinkle with grated cheese before serving.

Pollock with mushrooms, brie and eggplant

Ingredients:

• 800 g pollock fillet, 200 g brie cheese, 100 g bread crumbs, 1 egg, juice of 1 lemon, salt and freshly ground black pepper to taste, olive oil for 4 frying.
• Vegetable pillow: 2 eggplants, 200 g champignons, 2 leeks (white part), olive oil for frying.
• Salsa: 2 tomatoes, 1 hot chili, a bunch of parsley, olive oil, salt and freshly ground black pepper to taste.

Preparation:

Cut the fish into portions, made in each pocket. Season with salt, pepper, sprinkle with lemon juice, fill with cheese slices, dip in an egg, then in crackers. Fry in olive oil until golden brown. Bake fish with mushrooms and cheese in the oven at 175 ° C for about 5 minutes.

Cut the eggplant into circles, sprinkle with olive oil, simmer at 200 ° C for about 10 minutes. Wash, dry and peel the mushrooms, cut into slices, fry with leek rings in olive oil for 5 minutes. Prepare salsa: remove stalks and seeds from tomatoes and chili peppers, cut into cubes, combine, add chopped parsley, olive oil, salt and freshly ground black pepper, stir.

Put the eggplants on a plate, alternating with mushrooms and onions, on top - pieces of fish. Pour the cooked salsa over the fish under the mushrooms.

Fillet of fish baked with mushrooms in sour cream sauce

Fish in paris

Ingredients:

To prepare fish fillets baked with mushrooms, you will need 6 pieces of halibut or flounder fillets, 75-100 g each, 2 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 4 tbsp. tablespoons of butter, 2 tbsp. tablespoons of finely chopped onions, 250 g of finely chopped fresh mushrooms (preferably white or champignons), 2 tbsp. tablespoons of wheat flour, 1 glass of sour cream, 3 tbsp. tablespoons of finely chopped parsley.

Preparation:

Grate fish fillet with 2 teaspoons of salt and 1/4 teaspoon of pepper. Place in molds. Melt the butter in a frying pan and fry the onions and mushrooms in it for 5 minutes. Without removing from the heat, add flour, the rest of the salt and pepper and pour in sour cream in a thin stream. Stir until thickened. Pour the mixture into molds and place them in a preheated oven for 30 minutes. Before serving with a knife, separate the fish from the walls of the mold and carefully place on a plate. Top with fish in sour cream sauce with mushrooms sprinkle with parsley.

Fish stuffed with mushrooms

Ingredients:

600 g of halibut, flounder or perch fillet, 250 g of fresh mushrooms (8 pieces), 3 teaspoons of salt, 1 teaspoon of black pepper, 110 g of butter, 3 onions, 2 fresh tomatoes, 3 tbsp. tablespoons of flour, 2 eggs, 1 cup of bread crumbs, 1 cup of dry vermouth, 1 cup of sour cream, parsley.

Preparation:

Grate fish fillets with a mixture of 2 teaspoons of salt and 1/2 teaspoon of pepper. 3 tbsp. Melt tablespoons of butter in a frying pan and fry the onions and mushrooms in it for 5 minutes. Add the tomatoes, parsley, the remaining salt and pepper and cook over low heat for 10 minutes. Spread the resulting mixture on pieces of fish fillets and roll them into tubes.

To secure, tie the tubes with thread or chop off with a sulfur-free match. Beat eggs and dip the tubes in them, and then roll them in breadcrumbs. Melt the rest of the butter in a frying pan and fry the tubes in it on all sides until the fish is soft when pricked. Place the fish on a preheated baking sheet. Bake in the oven for 5-10 minutes.

Pour flour into the butter remaining in the pan and fry it. Add vermouth and stir until it boils. Cook over medium heat for 5 minutes. Pour in sour cream. Warm up without letting it boil. Pour over the fillet of fish baked in the oven with mushrooms with this sauce or serve it separately.

What else to cook from fish and mushrooms

Finally, find out what else you can cook with fish and mushrooms to diversify your table.

Tomatoes stuffed with cod with mushrooms

Ingredients:

8 whole fresh tomatoes, 500 g of cod fillet, 150 g of fresh mushrooms (preferably white or champignons), 1 fresh cucumber, 2 hard-boiled eggs, 1 lemon, 1/2 cup mayonnaise, salt and freshly ground black pepper to taste.

Preparation:

Boil the cod, cool and cut into small cubes. Cut the cucumber and pre-boiled mushrooms into the same cubes. Chop the eggs finely.Cut off the tops of tomatoes and take out the core. Finely chop the core of tomatoes without seeds and juice and mix with cod, mushrooms, cucumber and eggs; Add salt and pepper to taste. Squeeze a little lemon juice into each tomato, stuff it with the resulting mass, pour mayonnaise. Soak for 4-6 hours, so that the mushrooms are soaked in lemon juice. Serve cold.

Stewed mackerel in champignon sauce

Ingredients:

To prepare stewed fish with mushrooms, you will need 2 mackerels, 1 tbsp. a spoonful of flour, 1-2 tbsp. tablespoons of butter or margarine and grated cheese, 1 liqueur glass of white wine, 1-2 tbsp. tablespoons of cream, salt, pepper, lemon juice, 1 egg yolk, 150 g of mushrooms.

Preparation:

Peel the fish, salt, sprinkle with lemon juice, fry in oil on both sides, put in a preheated dish and place in a warm place.

Add flour, grated cheese and a little water to the remaining oil from frying. Season the prepared gravy with salt, pepper and lemon juice, add the yolk and white wine, mix everything well. Pour the seasoned sauce over the fish and simmer the mushrooms in oil.