Mushroom snacks: photos and recipes for making snacks from mushrooms, vegetables and other ingredients

In the opinion of many, the best cold mushroom appetizer is pickled chanterelles or honey mushrooms with onions and aromatic sunflower oil. And the ideal hot mushroom snack is fried gifts of the forest or purchased mushrooms. This is partly true. These simple snacks with mushrooms are undoubtedly tasty, but, as they say, "no zest", and for a festive feast, too simple. How to surprise guests and please loved ones?

Cold snacks made from fresh mushrooms: stuffed mushrooms with cheese

Champignons stuffed with spinach and cheese

Ingredients:

16 large mushrooms, 140 g frozen spinach, 65 g feta, 30 g cottage cheese (e.g. philadelphia, buko), 30 g parmesan or jugas, a small bunch of green onions, salt to taste

Preparation:

To prepare this Stuffed Champignon appetizer, the mushrooms must be washed and dried. Carefully remove the legs, remove the skin from the caps. Defrost spinach, drain in a colander to drain excess liquid. Combine spinach, feta and curd cheese. Chop the green onion finely, add to the curd mass, salt and stir.

Fill the mushroom caps with cheese filling, put in an ovenproof dish, sprinkle with grated Parmesan.

Bake the champignon appetizer with cheese in the oven at 180 ° C for 20 minutes until golden brown. Serve cold stuffed mushroom appetizer.

Champignons with polenta and smoked sausages

Ingredients:

4 large mushrooms, 150 g smoked sausages, 100 g polenta, 1 onion, 1 apple, 50 g hard cheese (for example, Russian), 30 g butter, a small bunch of dill, salt to taste, vegetable oil for frying.

Preparation:

Before you start preparing this snack with mushrooms and cheese, you need to boil water, lightly salt, add polenta in small portions. Boil for 30 minutes with constant stirring, cool.

Peel the onion, cut the peel off the apple and remove the core. Cut the sausages into slices, the apple and onion into small cubes.

Wash and dry the mushrooms. Carefully remove the legs and chop them finely, remove the skin from the caps.

Fry onions, sausages and mushroom legs in a small amount of heated vegetable oil. Add the resulting mixture, apple, chopped herbs and softened butter to the polenta. Mix.

Fill the mushroom caps with the resulting filling, sprinkle with grated cheese on top. Bake in the oven at 180 ° C for 10-15 minutes. Serve the champignon appetizer prepared according to this recipe chilled.

Champignons with chicken, mushrooms and pine nuts

Ingredients:

2 large mushrooms, 1/2 onion, 1/2 carrots, 25 g of rice groats, 75 g of chicken fillet, 50 g of mayonnaise, 25 g of soft cheese (such as feta), 20 g of peeled pine nuts, a small bunch of cilantro and green each onions, vegetable oil for frying

Preparation:

To prepare this cold appetizer, the mushrooms must be washed and dried. Carefully remove the legs, remove the skin from the caps. Wash and dry the chicken fillet. Cut the mushroom legs, fillets, peeled carrots and onions into small cubes. Chop green onions and cilantro finely.

Boil the washed rice until half cooked (10-12 minutes). Fry onions, carrots, chicken fillets and mushroom legs in heated vegetable oil for 15-20 minutes. Refrigerate.

Mix sauteed vegetables, mushrooms and chicken fillet with rice, add pine nuts, cilantro and green onions. Season with mayonnaise and stir.

Fill the mushroom caps with the minced meat, put on a baking sheet, chop the cheese on top. Bake this fresh mushroom appetizer in the oven at 180 ° C for 10 minutes. Serve cold.

These photos for champignon appetizers recipes clearly demonstrate how the resulting dishes look like:

Cold dishes: simple appetizers of eggs stuffed with mushrooms

Eggs stuffed with mushrooms

Ingredients:

4 eggs, 2-3 champignons, 1 small onion, 60 g mayonnaise, salt to taste, 2-3 tbsp. l. vegetable oil for frying. Garnish: 1 small carrot, 50 g canned green peas. For filing: a few sprigs of dill and / or parsley

Preparation:

To prepare this mushroom snack, eggs must be hard-boiled in salted water (7 minutes after boiling). Cool, clean.

Peel vegetables. Wash, dry and peel the mushrooms.

Boil the carrots for a side dish in salted water for 25-30 minutes. Cool, cut into cubes.

Cut the mushrooms and onions into small cubes. Fry the onions in heated vegetable oil until golden brown, add the mushrooms, fry for about 7 minutes more.

Next, for this Cut each egg in half, take out the yolks and chop them with a spoon. Mix the yolks with fried onions and mushrooms, add half the mayonnaise. Stuff the halves of the eggs with the resulting mixture, put on a plate, decorate with a net of mayonnaise.

Along with this snack of eggs stuffed with mushrooms, you can serve canned green peas and boiled carrots. Decorate with herbs.

Eggs stuffed with mushrooms

Ingredients:

200 g fresh (or 100 g boiled in their own juice) mushrooms, 4-5 eggs, 20-30 g sprat sprat, 50 g lean ham (optional), 1-2 tbsp. tablespoons of olive oil or sour cream, salt, sugar, mustard, pepper, vinegar, herbs.

Preparation:

To prepare this cold mushroom snack, hard-boiled eggs must be cut in half lengthwise and the yolks must be chopped. Chop the boiled mushrooms, stew slightly in olive oil or sour cream, cool, mix with chopped yolks, sprat, ham and season with olive oil or sour cream.

Stuff the halves of the protein with the resulting mass.

Cold dishes such as mushroom snacks are generally recommended to be garnished with herbs.

Cold and hot mushroom champignon snacks: recipes with photos

Garlic oil with mushrooms

Ingredients:

100 g of mushrooms, 200 g of softened butter, 1 carrot, 1/2 lemon juice, 2-3 cloves of garlic, a small bunch of parsley, salt - to taste. For serving: slices of bread or loaf Additionally: ceramic tins, cling film.

Preparation:

Peel the carrots, boil until tender, cut into thick slices. Wash, dry and peel the mushrooms. Boil for 5-10 minutes. Chop the parsley finely. Pass the peeled garlic through a press.

Place carrots and mushrooms in a blender and chop. Combine with softened butter. Add chopped parsley and garlic, pour in lemon juice. Salt, mix until smooth. Divide the finished mixture into molds, cover with cling film, place in the refrigerator. Serve the champignon appetizer with slices of bread.

Champignons baked with breadcrumbs

Ingredients:

6 large mushrooms, 1 onion, 50 g rusks, dried marjoram, salt to taste, 2 tbsp. l. vegetable oil for frying. For serving: a few sprigs of dill.

Preparation:

Wash and dry the mushrooms. Clean, put in a deep bowl and pour boiling water for 2-3 minutes. Carefully remove the stems from the mushrooms and chop them.

Peel the onion, cut into small cubes, fry in hot vegetable oil until soft. Add chopped mushroom legs, salt, simmer for another 2-3 minutes.

Grind crackers, add marjoram, fry in a dry frying pan until golden brown.

Fill champignon caps with onion and mushroom filling, roll in a mixture of crackers and marjoram.

Bake in an oven preheated to 200 ° C for 10 minutes. When serving, sprinkle with chopped dill on a ready-made appetizer made from fresh champignons.

Champignons with shrimps

Ingredients:

For this mushroom snack recipe, you will need 12 tiger prawns, 6 small mushrooms, 1/2 lemon juice, 1 clove of garlic, salt and freshly ground black pepper to taste, olive oil for frying and greasing. For serving: 6 green onions.

Preparation:

Wash and dry the mushrooms. Carefully remove the legs (they are not needed), remove the skin from the caps, scrape out the dark part from the inside.

Sprinkle champignon caps with olive oil, salt and pepper. Put on a baking sheet, bake in an oven preheated to 200 ° C for 10 minutes.

Remove the shells from the shrimp, leaving the tails. Make a longitudinal incision from the back side, remove the esophagus. Drizzle the peeled shrimp with lemon juice.

Cut the peeled garlic clove into slices, fry in hot olive oil for no longer than 1 minute. Remove the garlic from the pan, add the shrimp and fry for 2-3 minutes.

See how these mushroom snacks look in the photo below:

Place 2 shrimps in each champignon hat and tie with green onion feathers.

Cucumbers with mushrooms and meat

Ingredients:

2 cucumbers, 150 g lamb, 70 g champignons, 1 onion, 1 egg, 300 ml broth, 50 g flour, 50 g butter, 2-3 bay leaves, a few peas of allspice, salt to taste, vegetable oil for frying. Optional: culinary thread.

Preparation:

Rinse and dry the meat. Boil for 2 hours over low heat, cool and chop finely.

Chop the peeled onion finely. Wash and dry the mushrooms, cut into small slices. Fry in hot vegetable oil for 7-10 minutes.

Combine mushrooms with meat and softened butter, add egg and flour. Season with salt and stir.

Peel the cucumbers, cut in half lengthways and core. Fill the halves with cooked minced meat, connect and tie with culinary thread.

Add bay leaves and allspice peas to the broth, salt. Bring to a boil, boil the stuffed cucumbers over low heat for 10 minutes.

Bean pate with mushrooms

Ingredients:

1 cup red beans, 250 g champignons, 1 onion, 2 tbsp. l. vegetable oil + 2 tbsp. l. for frying, 25 g of cilantro, 1 tsp. sugar, salt and freshly ground black pepper to taste.

Preparation:

Soak the beans in cold water for 12 hours (it is advisable to change the water 2-3 times). Pour in fresh water, bring the liquid to a boil, cook for 15 minutes. Drain the water.

Pour the beans again with water, add sugar and cook until the grains soften (if any liquid remains, drain it). Cool down.

Wash, dry and peel the mushrooms, chop coarsely. Cut the peeled onion into cubes, fry in 2 tbsp. l. hot vegetable oil until soft. Add mushrooms, fry all together for 10 minutes. Season with salt and pepper, cool.

Grind the beans and cilantro to a puree using a blender, gradually pouring in the remaining vegetable oil.

Add mushrooms fried with onions, mix. Mushroom appetizer prepared according to this recipe can be salt and pepper if necessary.

Croutons with champignons, leeks and cheese

Ingredients:

50 g of leeks (white part), 50 g of hard cheese (for example, Russian), 1 clove of garlic, salt and freshly ground black pepper to taste, 30 ml of olive oil for frying. For serving: 2 cherry tomatoes, dill or parsley.

Preparation:

Cut the loaf into slices obliquely. Fry in a little olive oil on both sides until golden brown.

Chop the peeled garlic. Sprinkle them with croutons.

Cut leeks into thin rings, washed and peeled mushrooms into thin slices. Young mushrooms do not need to be peeled.

Fry the onions and mushrooms in the remaining olive oil for 2-3 minutes. Season with salt and pepper.

Add finely grated cheese to the onion-mushroom mass, mix.

Put the resulting mass on the croutons.

As you can see in the photo, this champignon appetizer can be served with tomato slices and chopped herbs:

Chicken roll with mushrooms and cheese

Ingredients:

1 chicken, 100 g each fresh champignons and chanterelles, 100 g of hard cheese (for example, Russian), 1 onion, 1 carrot, 30 g of gelatin, a small bunch of dill and / or parsley, salt and freshly ground black pepper — to taste, vegetable oil for frying. Additionally: cling film, culinary.

Preparation:

Wash and dry the chicken, remove the skin and pour the flesh from the bones. Beat off part of the fillet, howled on the skin, salt, pepper and sprinkle with gelatin.

Dice the peeled onions and carrots. Fry in a piece of heated vegetable oil until soft. Pass the remaining pieces of chicken flesh along with the fried vegetables through a meat grinder with a fine grid. Season with salt and pepper.

Wash and dry the mushrooms (peel the mushrooms if necessary), cut into slices. Fry in the remaining vegetable oil for about 15 minutes.

Spread the mushrooms in an even layer on top of the chicken pulp on the skin, sprinkle with finely chopped herbs. Spread the minced meat and fried vegetables on top. Put the next layer of cheese, cut into cubes 1.5-2 cm thick. Roll up, wrap in plastic wrap, tie with culinary thread. Boil the roll for 40 minutes, cool under pressure.

Look at the photo of mushroom snacks according to the recipes presented above:

White mushroom snacks on the festive table

Peppers stuffed with mushrooms, potatoes and ham

Ingredients:

1 sweet bell pepper, 100 g potatoes, 125 g low-fat ham, 75 g porcini mushrooms, 50 g soft cheese (such as feta), 25 ml cream of 33% fat, 5 g pickled capers, 8 g French mustard, a bunch of dill , 1 sprig of basil, salt to taste, vegetable oil for frying

Preparation:

To prepare this festive mushroom snack, you need to cut the bell peppers in half lengthwise. Remove stalk and seeds. Cut the ham into small cubes, chop the cheese.

Boil the peeled potatoes in salted water for 30 minutes. Cool, peel, cut into small cubes. Wash and dry the mushrooms, peel, cut into small cubes. Fry in vegetable oil for 10 minutes.

Chop the basil, dill and capers finely. Add mustard, cream and cheese to greens and capers. Stir and place in the refrigerator for 15-20 minutes.

Combine cheese mass with mushrooms and ham, stir. Fill the pepper halves with the mixture.

Jellied porcini mushrooms

Ingredients:

10 porcini mushrooms, 400 ml of mushroom broth, 2 cloves of garlic, 1 stalk of leeks (white part), 2 tbsp. l. gelatin, 1 tsp. Worcester sauce, salt and freshly ground black pepper to taste, 3 tbsp. l. olive oil for frying. Optional: molds, paper towels.

Preparation:

To prepare this snack with mushrooms, pour gelatin with 100 ml of cold broth, leave for 15 minutes. Bring the remaining stock to a boil. Pour in the swollen gelatin and, stirring vigorously, heat until it is completely dissolved, add the Worcester sauce. Pour a small amount of the mixture into the molds to form a layer about 5 mm high. Cool, refrigerate for 10 minutes to harden.

Wash, dry and peel mushrooms, cut into slices. Cut the peeled garlic in the same way, fry in hot olive oil until golden brown, then remove. Fry mushrooms in fragrant oil for 1 minute on each side. Transfer to a paper towel to absorb excess oil, pepper and salt.

Cut the leek into thin rings. Remove the molds from the refrigerator. Alternately, place the mushroom slices and leek rings in them. Place the remaining mushroom slices on top and pour the remaining broth with gelatin. Put the porcini mushroom appetizer in the refrigerator to solidify for 2 hours.

"Napoleon" with mushrooms and liver

Ingredients:

200-250 g ready-made puff pastry, 100-150 g chicken liver, 100 g fresh frozen porcini mushrooms, 1 onion, 1 carrot, 50 ml cream 22-35% fat, 1 egg for greasing, salt and freshly ground black pepper - each taste, vegetable oil for frying. For serving: 1 egg, a bunch of dill and / or parsley. Optional: serving ring.

Preparation:

Rinse the chicken liver, remove the films, soak in water for 2 hours. Rinse again, boil for 20-25 minutes. Boil 1 egg in salted water (7 minutes after boiling). Defrost and dry the mushrooms. Peel vegetables. Cut the onion into half rings, grate the carrots on a coarse grater.

Fry vegetables in vegetable oil for 3-5 minutes. Add mushrooms, fry for another 5-6 minutes. Put the liver, pour in the cream, boil for 3-4 minutes. Season with salt and pepper, chop until puree with a blender.

Roll out the dough into a layer 2-3 mm thick, cut out circles from it using a serving ring, put on a baking sheet, brush with an egg. Bake at 180 ° C for 5-6 minutes until golden brown. Fold the mugs on top of each other, smearing with mousse. When serving on the festive table, sprinkle the mushroom appetizer with chopped egg and chopped herbs.

Here you can see a photo for recipes for mushroom snacks for cooking at home:

Cold snacks: mushroom caviar

Mushroom caviar from salted mushrooms

Ingredients:

To prepare the "Mushroom Game" snack, you will need 500 g of salted mushrooms (white, boletus, boletus), 2 onions or 100 g of green onions, 3 tbsp. tablespoons of vegetable oil, pepper.

Preparation:

Finely chop the mushrooms, add chopped onions or green onions. (Onions can be lightly fried in vegetable oil.)

Mix everything, add pepper, put in a salad bowl, decorate with onion circles, or chopped green onions.

Delicious pickled and salted mushroom snacks

Viennese appetizer

Ingredients:

240 g of cold veal, pork or ham, 200 g of pickled carrots, 300 g of pickled cucumbers, 800 g of cauliflower, 120 g of potato salad, 60 g of mayonnaise, 180 g of medium-sized pickled or salted mushrooms, lemon juice, black pepper, mustard.

Preparation:

To prepare this appetizer with salted or pickled mushrooms, put 1 tbsp in the middle of the dish. a spoonful of mayonnaise, lay the inflorescences of boiled cauliflower on top.

Lay slices of meat (or ham) around, decorating them with carrot slices on top, season the rest of the mayonnaise with lemon juice, black pepper and mustard.

Add pickles and pickled mushrooms, finely diced.

Pickled mushrooms with wine

Ingredients:

1 kg of mushrooms, 150 ml of white wine, 100 ml of vinegar, 150 ml of vegetable oil, black pepper, bay leaves, thyme, salt.

Preparation:

Before you start preparing this delicious snack, the mushrooms must be carefully sorted out and rinsed well. Then pour white wine, vinegar, vegetable oil, add salt to taste, a little black pepper, bay leaf, thyme.

Cook until tender. Soak the marinated mushroom appetizer in the marinade for 4-5 days.

Fried Mushroom Hot Snack Recipes

Tomatoes with oyster mushrooms and chicken liver

Ingredients:

To prepare this hot mushroom snack you will need: 2 tomatoes, 150 g chicken liver, 100 g oyster mushrooms, 100 ml dry red wine, 100 g pitted prunes, 50 g honey, 50 g bread crumbs, 20 ml soy sauce, a bunch of green onions and dill each, 1 sprig of basil, salt and freshly ground black pepper - to taste, 50 g butter for frying.

Preparation:

To prepare such an appetizer with fried mushrooms, you need to soak the prunes in warm water for 20-25 minutes. Chop green onions, dill and basil finely. Wash and dry oyster mushrooms, cut into slices. Fry in half the heated butter for 5-7 minutes. Wash the chicken liver, remove the films. Season with salt, pepper, fry in the remaining heated butter for about 10 minutes.Add honey to the pan with liver, add red wine and soy sauce. Evaporate the liquid and cool.

Cut liver and prunes into cubes, mix with mushrooms and chopped herbs. Cut off the tops of the tomatoes, remove the core with a spoon. Fill the tomatoes with the prepared mixture, sprinkle with breadcrumbs. Bake in the oven at 180 ° C for 10 minutes.

Turkey roll with chanterelles and spinach

Ingredients:

600-700g turkey fillet, 60g thinly sliced ​​bacon, 300g chanterelles, 10cm leeks (white part), 2 cloves of garlic, 1 bunch of fresh spinach or 200g frozen, salt and freshly ground black pepper to taste, 4-5 Art. l. vegetable oil for frying. Optional: culinary thread.

Preparation:

Chop the peeled garlic and spinach (defrost frozen beforehand). Cut the leeks into rings, the washed chanterelles into slices.

Remove excess fat from the fillet, cut lengthwise, guiding the knife in a spiral and unfolding it into a layer.

Fry the garlic in heated vegetable oil for 2-3 minutes. Add the mushrooms, after 5-7 minutes put the leeks, fry for another 2 minutes. Add spinach, fry for 1 minute. Add salt and pepper.

Season the meat with salt and pepper. Spread the filling in an even layer on the turkey fillet, leaving 2-3 cm free from the edge, roll up into a tight roll.

Spread bacon evenly over the roll. Tie with culinary thread. Bake in an oven preheated to 180 ° C for 30 minutes. Remove from oven and cut into slices.

Cold dishes: snacks from mushrooms and vegetables

Dishes such as mushroom vegetable snacks are especially popular with ladies as they are quite low in calories.

Tomatoes stuffed with mushrooms

Ingredients:

300-400 g of fresh mushrooms, 4-5 large or 8-10 small tomatoes, 2 tbsp. tablespoons of butter, 3-4 tbsp. tablespoons of sour cream or mayonnaise, 1 hard-boiled egg, 50-60 g of onions, radishes or cucumbers, dill or parsley, salt, pepper.

Preparation:

To prepare this cold appetizer from vegetables and mushrooms, large tomatoes need to be cut in half, in small ones, thinly cut off the top, remove seeds and pulp, salt and pepper inside.

Stew the chopped mushrooms with onions in their own juice or add butter.

Cool the mushrooms, mix with the diced egg, add mayonnaise and some tomato pulp.

Stuff the tomatoes with the resulting mixture and garnish with dill or parsley. You can also garnish this cold vegetable and mushroom appetizer with radish or cucumber slices.

Cucumbers stuffed with mushrooms

Ingredients:

200 g of pickled or salted mushrooms, 2-3 cucumbers, 1-2 tbsp. tablespoons of grated horseradish, 4-5 tbsp. tablespoons of sour cream, 1 tomato or red pepper, dill or parsley, vinegar or lemon juice, salt.

Preparation:

To prepare such a snack from vegetables and mushrooms, peeled cucumbers need to be cut: small - lengthwise into 2 parts, large - into 4-5 parts 5-6 cm long (do not peel cucumbers with soft tender skin).

Remove the seeds, preserving the integrity of the pieces, and salt each of them.

Chop the mushrooms, mix with sour cream, add salt, grated horseradish, vinegar, mix everything and stuff the cucumbers with the resulting mass.

Decorate a snack of vegetables and mushrooms with herbs and slices of tomato or pepper.


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