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Champignon dishes will always come to the rescue if you want to feed your family tasty food, but there is no time to stand at the stove for a long time. These mushrooms do not require preliminary preparation, they do not need to be peeled and sorted for a long time, since they are not wormy and are sold, as a rule, completely ready for use. To top up your culinary treasure, check out the best recipes for delicious and easy champignon dishes that are easy to make at home.

Homemade dishes from fresh champignons: recipes with photos

Hot dish Provencal Champignons.

Ingredients:

• 1 kg of fresh mushrooms,
• 100 ml olive oil
• 100 g onions
• 100 g tomato juice
• salt,
• greens to taste.

Cooking.

1. Lightly fry the chopped onions in olive oil. Add mushroom slices to it, salt and simmer for 5-10 minutes. After that, pour in tomato juice and simmer for another 10 minutes.
2. Sprinkle the finished dish of fresh mushrooms prepared according to this recipe with chopped herbs.

Champignons fried with eggs.

Ingredients:

• 500 g champignons,
• 75 g onions,
• 2 tbsp. tablespoons of ghee,
• 3 eggs,
• salt and herbs to taste.

Cooking.

1. Finely chop the prepared mushrooms and fry in a pan with heated oil so that they are browned. Add chopped onions and continue to fry.
2. Beat raw eggs well, salt and mix with finely chopped herbs. Pour mushrooms with this mixture and fry until eggs are cooked.

As shown in the photo, the ready-made dish of fresh mushrooms must be sprinkled with dill before serving:

Vermicelli with mushrooms and butter.

Ingredients:

• 250 g chopped fresh champignons,
• 50 g grated cheese
• 90 ml of vegetable oil,
• 2 tbsp. spoons of chopped greens,
• 250 g vermicelli,
• salt and pepper to taste.

Cooking.

To prepare a delicious homemade champignon dish according to this recipe, you need to fry the mushrooms in oil for 2-3 minutes, sprinkle with herbs and cheese.

Boil the vermicelli in boiling water, discard in a colander.

Mix the vermicelli with the mushroom mixture. Serve with crispy bread.

Potatoes with mushrooms, onions and tomatoes.

Ingredients:

• 300 g fresh champignons,
• 100 g onions
• 450 g boiled potatoes,
• 250 g fresh tomatoes,
• 25 g butter (or margarine),
• greens and salt to taste.

Cooking.

1. Rinse the mushrooms, cut into slices and fry.
2. Put potatoes on a dish, put fried mushrooms on top, mixed with fried onion rings separately. Arrange the tomato slices fried in butter (or margarine) around the potatoes. Sprinkle with chopped herbs.

These photos show mushroom dishes prepared according to the recipes presented above:

Mushroom dishes cooked in a slow cooker

Pork with mushrooms in a slow cooker.

Ingredients:

• 500 g pork
• 150 g champignons
• 1 onion
• 300 ml milk
• spices
• 50 g butter

Preparation.

To prepare this mushroom dish in a slow cooker, the meat must be washed and cut into pieces. Peel onions and mushrooms, chop into slices.

Cooking.

1. Put pieces of butter in the bowl of a multicooker-pressure cooker, add onions, mushrooms and pork.
2. Mix spices with milk and pour into a bowl.
3. Close the lid, set the valve to "High pressure".
4. Cook in the "Braising" mode for 30 minutes.
5. Then set the valve to "Normal pressure" and let off steam.

See how appetizing such a simple mushroom dish looks in this photo:

Risotto with mushrooms in a slow cooker.

Ingredients:

• Rice - 1 glass
• Fresh mushrooms champignons - 130 g
• Dry porcini mushrooms - 15 g
• Garlic - 1 clove
• Chicken broth - 3 cups
• Chopped onions - 50 g
• Dry thyme - 1 tsp
• Dry white wine - 30 ml
• Olive oil - 1 tbsp l.
• Grated Parmesan cheese - 40 g
• Parsley, butter, salt, pepper to taste.

Cooking.

1. Rinse the rice and pat dry. Pour dry mushrooms with water, let it brew, remove excess moisture. Chop porcini mushrooms and garlic.
2. Cut fresh mushrooms into 0.7 cm pieces. Heat chicken broth.
3. Select the program "Porridge" in the menu, set the time to 50 minutes.
4. Preheat the multicooker for 5 minutes with the lid open.
5. Put some butter in a cooking container and let it melt. Add onion and garlic and sauté for 5 minutes.
6. Add mushrooms, thyme and simmer for another 5 minutes.
7. Add rice, white wine. Leave to simmer for 10 minutes until all alcohol has evaporated.
8. Pour in chicken broth, close the lid, set the pressure to the "0" mark. Cooking time under the lid is 20 minutes.
9. When finished, pour over the champignon dish prepared according to this recipe with olive oil, mix thoroughly and sprinkle with grated Parmesan cheese and chopped parsley.
10. Season with salt and pepper.

Frozen champignon dish: soup recipe

Ingredients:

• 1 liter of water (or broth),
• 300 g quick-frozen champignons,
• 2 tbsp. tablespoons of flour
• 1 carrot,
• 1 onion
• 1 potato,
• 2 tbsp. tablespoons of butter
• 2 eggs,
• 1 tbsp. a spoonful of milk
• 100 ml cream
• salt to taste.

Cooking.

1. To prepare a dish of frozen champignons according to this recipe, the mushrooms must be defrosted and chopped. Combine them with peeled and chopped carrots and onions, simmer in a pan with butter (5 minutes).
2. Dry flour, dilute with milk and mix with stewed vegetables and mushrooms. Transfer the mass to a pot.
3. Separate the egg yolks from the whites, mix with the cream, bring to a boil in a small container, stirring well, pour into a pot. Add peeled and diced potatoes, water or broth.
4. Close the pot with a lid and place the frozen mushrooms dish in a moderately preheated oven for 35–40 minutes.

Dish of pickled mushrooms with fish

Required:

• Any fish - 4 pcs. 200 g each,
• 200 g pickled champignons,
• 4 tomatoes,
• 2 lemons
• salt,
• pepper,
• garlic,
• greens,
• salt.

Cooking method.

1. Peel the fish and rinse well in cold water. Then season with salt, drizzle with lemon juice and let sit for 10 minutes. Finely chop the onion, garlic, herbs, mushrooms. Stir all ingredients, add pepper and salt.
2. Put mushrooms and herbs inside the fish. Cut the tomatoes and lemon into circles. Place them over the fish. Wrap everything in cabbage leaves and grill over charcoal until tender. Sprinkle the finished dish of pickled mushrooms with fish with herbs and sprinkle with lemon juice.
3. Below is a description of what kind of dish can be prepared from champignons and mushroom minced meat.

Mushroom and Mushroom Meat Dishes

Stuffed champignons.

Ingredients:

• 24 large champignons with strong, cupped caps,
• 2 tbsp. tablespoons of butter
• 4 tbsp. tablespoons of olive (corn or other refined vegetable) oil,
• 3 tbsp. tablespoons of finely chopped onions,
• 2 teaspoons tomato paste
• 3 tablespoons of dry white wine,
• 1 garlic clove, crushed
• 1 teaspoon salt
• 0.3 teaspoon freshly ground black pepper
• 2 tbsp. tablespoons of bread crumbs,
• 1 tbsp. a spoonful of finely chopped parsley.

Cooking.

Separate the caps from the legs of the champignons. Wipe the hats with a wet towel, but do not wash. Salt lightly. Finely chop the legs.

Heat 1 tbsp in a frying pan. a spoonful of olive oil and butter, put finely chopped legs there and fry for 5 minutes. Add tomato paste, wine, garlic, salt and pepper and keep on high heat for another 3 minutes. Taste and add bread crumbs and parsley.

Stuff the champignon caps with the mixture and place them with the bottom side up on a greased baking sheet.Place the baking sheet in a preheated (up to 220 ° C) oven for 10 minutes, often pouring the remaining olive oil over them. Serve as an appetizer or as a main course.

Stuffed champignons can be prepared in a slightly different way. Before cooking the minced meat, carefully dip the champignon caps in hot, but not boiling oil and cook for 10 minutes. Remove carefully and cool. Prepare minced meat as described above, but do not add rusks to it. Stuff the hats with minced meat. Mix crackers with melted butter and put on stuffed hats. Sprinkle with parsley. If the oil was not overheated when the caps were boiled in it, the mushrooms will be very tasty. Serve the mushrooms with minced mushrooms cold the next day.

Zrazy with potatoes and mushrooms.

Ingredients:

• 500 g champignons,
• 1.2 kg of potatoes,
• 160 g flour
• 5 eggs,
• 250 g onions
• 120 ml of vegetable oil
• 1 tbsp. a spoonful of butter
• salt,
• pepper to taste.

For the sauce:

• 120 g tomato paste
• 30 g flour
• 100 g butter
• 200 g of onions.

Cooking.

1. Boil the potatoes "in their skins", peel, crush and rub through a sieve. Then put a raw egg in it, add salt, pepper, wheat flour and mix well. Shape the potato mass into a loaf 5 cm thick, then cut into 1.5 cm thick pieces and flatten slightly to make a flat cake.
2. Cooking minced mushroom: fry finely chopped champignons in a pan (until the liquid evaporates). Then mix them with browned onions and finely chopped hard-boiled eggs. Add salt, pepper, butter to the minced meat and mix well (for a special taste, you can add a little grated cheese to the minced meat).
3. Put the minced meat on the potato cakes, pinch them, giving them an elongated shape, and fry on all sides in vegetable oil.

As shown in the photo, this delicious mushroom dish can be poured with tomato sauce:

Cooking the sauce.

Peel the onions, chop thinly, lightly fry in butter with tomato paste. Fry flour in butter until red. Then mix it with onions, dilute with mushroom broth, mix well and cook over low heat for 15–20 minutes. Then put salt, sugar and butter in the sauce.

A dish of champignons and potatoes: a recipe for mushroom cutlets

Ingredients:

• 200 g champignons,
• 10 g crackers,
• 20 g butter
• 60 g onions,
• 150 g potatoes
• salt and spices to taste.

Cooking.

1. Boil mushrooms, mince. Mix the minced meat with fried onions, an egg and form mushroom cutlets from the mass. Fry.
2. Serve boiled potatoes with butter as a side dish for this champignon dish.

Canned Champignon Dish: Vegetarian Soup

Ingredients:

• White cabbage - 400 g
• Onions - 70 g
• Sweet pepper - 100 g
• Carrots - 200 g
• Canned champignons - 150 g
• Chopped celery - 20 g
• Parsley - 10 g
• Bouillon cube - 1 pc.
• Vegetable oil - 20 ml
• Water - 2.5 l
• Ground black pepper and salt to taste.

Cooking method.

1. Onions and bell peppers are washed, cut into thin rings, put in a saucepan and fried in vegetable oil. Add chopped cabbage, diced carrots, celery, salt, black pepper, sliced ​​mushrooms and a bouillon cube.
2. Pour the ingredients with boiling water, cover and cook the vegetarian soup over low heat until tender.
3. A dish of canned mushrooms should be sprinkled with chopped parsley.

Second hot champignon dishes: recipes in the oven

Carp baked with mushrooms.

Ingredients:

• 1 kg of carp,
• 200 g fresh champignons,
• 70 g butter
• 2 onions,
• 1-1 / 2 cups sour cream
• 1 tablespoon flour
• 100 g of grated spicy cheese,
• 2 tablespoons of bread crumbs.

Cooking.

Clean the carp from scales and entrails. Cut the fillets, place on a greased metal dish and bake in the oven, but not until cooked through.Peel the mushrooms, rinse well, cut into rather large slices, put in a saucepan, add the onion, salt, pepper, 1/4 cup of water, chopped into circles, and simmer until cooked. Cover the fish with mushrooms, pour with salted sour cream mixed with flour, sprinkle thickly with cheese, grated on a rare grater and mixed with breadcrumbs. Drizzle with melted butter and bake in the oven until golden brown. Serve hot in this second champignon dish on the same dish.

A dish of champignon hats.

Ingredients:

• 600 g champignon caps,
• 100 g butter
• 0.5 teaspoon of salt.

Cooking.

Wipe off the dirt from the mushroom caps with a wet towel, sprinkle them with salt, spread on a baking sheet in which 2 tbsp. tablespoons of butter. When placing mushrooms on a baking sheet, place the caps so that they lie with their bottom up. Put a piece of butter in each hat. Place the baking sheet in a preheated oven for 10 minutes. If the mushrooms begin to dry out, put more butter in the caps and continue until the mushrooms are ready. Salt to taste.

Serve the mushroom dish cooked in the oven according to this recipe, either alone or with fried lard to accompany a steak or fried pork.

Champignon dishes with cheese and sour cream

Farmer-style fish with vegetables and mushrooms.

Ingredients:

• 1 kg pike perch fillet,
• 1 onion
• 2 carrots,
• 300 g champignons,
• 200 g sour cream (or mayonnaise),
• 200 g cheese
• vegetable oil.

Cooking.

1. Fry the fish over high heat in boiling oil on both sides (not until tender).
2. Put sautéed chopped carrots and onions in a portioned pan. Spread the fish on top, sprinkle with mushrooms (mushrooms can be raw), pour mayonnaise (or sour cream), sprinkle with grated cheese and bake for 10-15 minutes.

A dish with mushrooms, cheese and pepper.

Ingredients:

• 1 kg of finely chopped champignons,
• 4 tbsp. tablespoons of butter
• tablespoons of semi-dry white wine,
• 1.5 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon of red ground pepper,
• 2 glasses of sour cream
• 1 cup grated Swiss cheese

Cooking.

Melt the butter in a frying pan and fry the mushrooms in it for 5 minutes. Add semi-dry wine and keep on high heat for another 2 minutes. Reduce heat, add salt, black and red pepper, stir and add sour cream and cheese. Keep on low heat, stirring often until thickened. Serve a dish of champignons with cheese on toasted bread, greased with butter.

A dish of mushrooms, potatoes and ham

Ingredients:

• 200 g potatoes
• 150 g champignons,
• 50 g ham
• 30 g butter
• 2 tablespoons canned green peas
• 1 egg,
• 1 tablespoon mayonnaise
• 1 teaspoon lemon juice
• parsley,
• sugar,
• salt to taste.

Cooking method.

Wash the potatoes, boil in a peel, cool, peel and cut into small cubes. Rinse the champignons, cut into 4 parts and simmer in a pan in butter. Then mix everything and add the diced ham, green peas. Season the mushroom and potato dish with the sauce. To prepare it, combine mayonnaise, salt, sugar and lemon juice. Put the salad in a heap in a salad bowl, garnish with quarters of hard-boiled eggs, chopped parsley and serve.

Next, you will find out what other dishes you can cook with champignons.

Other mushroom dishes

Champignons with vegetables.

Ingredients:

• 800 g champignons,
• 2 sweet red peppers
• 2 small zucchini,
• 1 medium onion
• 6 tbsp. tablespoons of olive oil
• 2 tbsp. tablespoons of butter
• 150 ml of broth (from cubes or concentrates),
• 2 tbsp. spoons of soy sauce,
• 1 pinch of sugar
• salt,
• pepper to taste.

Cooking.

1. Cut the mushrooms into slices. Heat half the oil in a large skillet.
2. Fry half of the mushrooms in a pan for 3-5 minutes, then set aside. Fry the other half in the same way.(This is done so that the resulting juice evaporates faster.) Set both servings of mushrooms to the side in the pan.
3. Cut the pepper in half, core with grains, rinse and cut into strips. Wash the zucchini, cut the ends and cut into slices. Peel the onion and chop finely.
4. Melt the butter in a saucepan and simmer the onion in it until transparent. Then pour in the vegetable broth, add red pepper and simmer everything for 4–5 minutes.
5. Add zucchini and cook for another 2-3 minutes. Mix the resulting mass with mushrooms. Add sauce, sugar, salt and pepper to taste.
6. To have more sauce in the dish (for example, for a side dish of rice or noodles), add 200 ml of cream to the mushrooms, boil and mix with the rest of the ingredients.

As shown in the photo, this dish of champignon mushrooms can be served with a vegetable salad as a side dish:

Fondue with vegetable kebabs.

Ingredients:

• 2 zucchini,
• 16 champignons,
• 8 cherry tomatoes,
• 1 red bell pepper
• 1 green bell pepper
• vegetable oil for frying.

For batter:

• 2 eggs,
• 100 g wheat flour
• 250 ml of water.

Cooking.

1. To prepare this champignon dish, you need to cut the zucchini and pepper into cubes, string them interspersed with mushrooms on short skewers.
2. Batter preparation: beat eggs with water and flour until froth.
3. Heat the oil in a fondue bowl until boiling. Dip kebabs in batter and fry in oil until golden brown.

Champignon omelet.

Ingredients:

• 300 g champignons,
• 30 g butter
• 50 ml of vegetable oil,
• 4 eggs,
• 100 g ham (or smoked ham),
• 4 tbsp. tablespoons of flour
• some water,
• salt,
• pepper,
• greens to taste.

Cooking.

1. Cut the mushrooms into slices (if desired, you can chop the mushrooms) and simmer in butter for 5-10 minutes with herbs and spices.
2. Beat the egg whites separately. Prepare a thin dough from the yolks, flour and water (the consistency of sour cream). Mix whipped egg whites, dough and mushrooms and bake in oil in a frying pan.
3. Finely chop the ham or ham, sprinkle with the omelet.

Decorate a delicious champignon dish with herbs.

Scrambled eggs with mushrooms.

Ingredients:

• 4-5 champignons,
• 2 eggs,
• 2 tbsp. tablespoons of vegetable oil.

Cooking.

1. To prepare this dish, coarsely chopped champignons need to be fried in vegetable oil for 2-3 minutes.
2. Then pour eggs over them and salt to taste.

Honey mushrooms.

Ingredients:

• 300 g champignons,
• 1 tbsp. a spoonful of peanut butter
• 1 tbsp. a spoonful of honey
• 1 tbsp. a spoonful of soy sauce
• 1 teaspoon of sesame oil.

Cooking.

1. Wipe the mushrooms with a damp paper towel and cut off the legs.
2. Heat oil in a wok, add mushrooms and fry for 1 minute over medium heat. Add honey and soy sauce, stir with mushrooms, reduce heat and cover.
3. Remove the lid and cook until the syrup thickens, stirring well so that the mushrooms are in the glaze. Turn off the heat under the skillet, drizzle with sesame oil and stir.
4. Serve hot or cold.

Champignons in jelly.

Ingredients:

• 375 g champignons,
• 30 ml of vegetable oil,
• 20 ml vinegar
• 5 g sugar
• 1 g gelatin
• pepper,
• salt.

Cooking.

1. Rinse the champignons, cook in a double boiler until tender (for 20-25 minutes), cool and cut into slices.
2. Prepare a sauce from vegetable oil, vinegar or lemon juice, sugar, salt, pepper and dissolved gelatin. It should be thick. Mix mushrooms with sauce.

Champignons in sour cream.

Ingredients:

• 500 g finely chopped champignons,
• 0.5 cups finely chopped onions
• 4 tbsp. tablespoons of butter
• 1 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 2 teaspoons of red pepper
• 1 glass of sour cream.

Cooking.

Fry the onions in a skillet in butter over high heat for 5 minutes. Add mushrooms, salt and pepper and fry mushrooms over medium heat until all moisture has evaporated. Put red pepper and then sour cream. Mix well. Bring to a boil, but do not let it boil.

Serve this simple champignon dish on plates or on toasted bread.

Champignon soup with pasta and Jerusalem artichoke.

Ingredients:

• 50 g pasta,
• 2 tbsp. spoons of oil
• 150 g champignons,
• roots,
• 1 Jerusalem artichoke,
• 1 tbsp. a spoonful of potato flour
• 120 ml cream
• crackers,
• water,
• croutons (or grated cheese),
• salt.

Cooking.

1. Boil the pasta in salted water, put it in a colander, rinse with cold water and put back in the pan, adding oil.
2. Place the mushrooms in a saucepan with water, add the roots, Jerusalem artichoke and crackers. Simmer until tender, then rub through a sieve and put the puree back in the pot. Season its contents with potato flour diluted in cold water and boil. Put pasta in the soup, gradually pour in the cream, boil.
3. Serve the dish with croutons.

Champignons with asparagus sprouts.

Ingredients:

• 200 g champignons,
• 150 g asparagus sprouts,
• 40 g butter,
• 30 g sour cream,
• 10 g dill greens,
• salt and spices to taste.

Cooking.

1. Wash the mushrooms, cut into thin slices and fry in butter. Boil sprouts of asparagus in salted water and fry too (in the rest of the oil).
2. Serve with sour cream, sprinkle with fresh dill.

See how a mushroom dish prepared according to this simple recipe looks like in the photo:

Oven dish with pike perch and mushrooms

Ingredients:

• 1 kg of pike perch,
• 250 g champignons,
• 500 ml heavy cream
• salt,
• white pepper to taste.

Cooking.

1. Gut the fish, peel and cut into portions. Salt each piece of fish, pepper outside and inside.
2. Put in a bowl, pour half of the cream, cover with foil and put in a hot oven for 10 minutes.
3. Cut the mushrooms into thin slices. Remove the fish dish from the oven and place all the mushrooms on top of the fish. Season with salt and pour over the remaining cream. Cover with foil and bake for another 10 minutes.
4. So that an appetizing crust forms on the dish, remove the foil 10 minutes before being ready and leave to bake without it.
5. Serve hot on the same platter.

This selection of photos presents dishes from champignon mushrooms prepared according to the recipes that are described on this page: