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When cooked in milk, mushrooms are tender, with a bright, rich taste. Most often, first courses or various sauces are prepared with the addition of a dairy component, but this ingredient can also be used to prepare second courses. If you prefer the dietary option, use skim milk, and if you want to make a hearty meal, you can replace this product with cream.

First courses of champignons in milk

Soup with zucchini and mushrooms in milk.

Ingredients:

• 2 tbsp. tablespoons of dried champignons
• 300 g zucchini
• 250 ml milk
• 2 tbsp. chopped parsley
• 1 carrot
• 1 onion
• 4 tbsp. sour cream spoons
• water
• salt
• pepper

Peel and grate carrots and zucchini, chop the onion.

Soak the mushrooms first, then boil in a saucepan, changing the water twice. Strain the broth, cut the mushrooms into strips.

Pour milk into the mushroom broth, add salt, pepper and mix thoroughly. Put the zucchini, carrots, onions and chopped mushrooms into a pot. Pour with milk-mushroom broth, season with sour cream, sprinkle with salt and pepper, close the lid and put in a moderately preheated oven for 20 minutes.

Before serving, sprinkle the soup with mushrooms and milk with chopped herbs.

Soup with mushrooms in milk and rice.

Ingredients:

• 100 g dried mushrooms
• 150 ml milk
• water
• 50 g rice
• 30 g carrots
• 25 g onions
• 1 tbsp. a spoonful of sunflower oil
• 50 g potatoes
• spices
• spices
• sour cream

1. Dried mushrooms can be poured with warm milk for 2-3 hours.
2. After that, squeeze the mushrooms, cut and put them in boiling water.
3. Then add rice, carrots and onions fried in sunflower oil, potatoes, spices (you can add herbs in summer).
4. Serve with sour cream.

Creamy mushroom soup with milk.

Ingredients:

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

1. Defrost champignons, chop. 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. Cover the pot with champignon cream soup + milk and place in a moderately preheated oven for 35–40 minutes.

Creamy mushroom soup with milk.

Ingredients:

• 600 g champignons
• 2 tbsp. tablespoons of flour
• 1 liter of milk
• 4 tbsp. spoons of butter
• 250 ml water
• 1 carrot
• 1 onion
• salt

Refueling:

• 2 egg yolks
• 200 ml cream (milk)

1. Peel the mushrooms, chop and stew (with 1 tablespoon of oil) with chopped carrots and a whole onion under the lid for 40–45 minutes. Then add water and boil.
2. Fry 2 tablespoons in a saucepan. tablespoons of flour and 2 tbsp. tablespoons of butter, add hot milk, 1 glass of vegetable broth (water), boil and put mushrooms (without carrots and onions).
3. Cook for 20 minutes. Salt, season with butter and yolks mixed with cream (or milk).
4. Serve the mushroom soup with milk prepared according to this recipe with croutons.

Creamy mushroom soup with milk.

Ingredients:

• 250 g bones (for broth)
• 300 g champignons
• 150 g vegetables
• 1.5 l of water
• 250 ml milk
• 2 egg yolks
• 20 g butter
• 15 g flour
• salt
• pepper

1. Boil the mushrooms in a little water and butter. Grind them and combine with strained broth, boiled in water from bones and vegetables.
2. Season with flour diluted in cold broth, add salt and pepper.At the end, pour the yolks whipped with milk into the cream of champignon soup with milk, prepared according to this recipe.

Florentine-style mushroom soup.

Ingredients:

• 1 liter of light meat broth
• 1 liter of milk
• 200 g champignons
• 1 onion
• 1 clove of garlic
• 150g frozen spinach
• 1 tbsp. a spoonful of wheat flour
• 1 yolk
• 80 g cream
• salt
• pepper

Mix finely chopped mushrooms, onion, garlic and spinach, heat at 100%, covered for 8 minutes. Pour flour and stir evenly until smooth. Mix milk, broth and spices and pour into a saucepan. Heat for another 5 minutes at 70%, covered, until boiling. Dilute the yolk with cream and pour into the mushroom soup with milk before serving.

Champignon soup.

Ingredients:

• 400 g fresh champignons
• 1 onion
• 1 clove of garlic
• 500 ml hot broth
• 250 ml milk
• 50 ml cream
• 3 tbsp. tablespoons of food starch
• green onions
• salt
• pepper

Chop the onions and garlic finely. Set aside one or two mushrooms (depending on their size) for decoration, and finely chop the rest of the mushrooms. Put finely chopped onions, garlic and mushrooms in a covered bowl and simmer for about 5 minutes at 100%. After that, add hot broth, with which grind the mushroom mixture until puree is obtained, and add milk to it. Cook all this for 4-5 minutes at 100% in a closed bowl. Mix the food starch with the cream and then with the soup. After that, boil again for about 5 minutes at 100%. Add salt and pepper, garnish with mushroom creamy mushroom soup with milk with chopped fresh mushroom pieces and finely chopped green onions.

Delicious sauces with mushrooms and milk

Sauce with mushrooms, onions and milk.

Ingredients:

• For 300 g of mushroom broth - 300 g of milk
• 100 g chopped champignons
• 1 bay leaf
• 1-2 onions
• 50 g butter
• 1 tablespoon flour
• salt
• pepper

Put finely chopped onions and bay leaves in a saucepan, pour in milk and mushroom broth, boil. Let stand for 15 minutes, then strain.

Fry the flour in a saucepan until golden brown, pour in the strained broth. Bring the sauce to a boil with continuous stirring, add salt and pepper to taste and simmer for 20 minutes over low heat. Put chopped mushrooms in the finished sauce.

This delicious mushroom mushroom sauce with milk is served with boiled chickens, brains, eggs.

Sauce with mushrooms and milk.

Ingredients:

• Milk - 0.5 liters
• Flour - 2 tbsp. spoons
• Champignons - 300 g
• Vegetable oil for frying mushrooms
• Butter-10 g
• Salt to taste

Pour flour into a frying pan without oil, fry until golden brown. Rinse the champignons, cut into thin slices, fry in another pan in vegetable oil. Sift the fried flour through a sieve into a saucepan, add milk, mix, put mushrooms, salt, butter in the same place. Put the saucepan on the stove over medium heat, bring to a boil, stirring constantly. The sauce should be thick (sour cream consistency). If the mushroom sauce made from champignons with milk, prepared according to this recipe, is too thick, you can add water and boil for another 2 minutes.

Mushroom sauce with mushrooms, sour cream and milk.

Ingredients:

• For 400-500 g of fresh or 200-250 g of salted champignons - 80-100 g of fat or lard
• 2 onions
• 1-2 tablespoons flour
• 1.5-2 cups of milk
• 2-3 tablespoons of sour cream
• green onions
• salt
• pepper

Cut the bacon into cubes and lightly brown, add the mushrooms and chopped onion, stew everything. Sprinkle with flour, season with salt and pepper to taste, stir and simmer for a few more minutes, then add milk and cook for 10 minutes. At the end of cooking, add sour cream and chopped herbs.

Light mushroom champignon sauce with milk is served with boiled potatoes, mashed potatoes, vegetables, meat cutlets.

Pan-fried mushrooms with milk

Champignons in milk batter.

Ingredients:

• 500 g fresh champignons
• 80 g flour
• 1 egg
• 125 ml milk
• 1 tsp sugar
• vegetable oil
• salt to taste

1. Peel the mushrooms, cut off the legs, and rinse the caps and boil in a little water. Then remove them from the broth and dry. (Use the broth and mushroom legs for cooking other dishes.)
2. Prepare the batter: pour flour into a bowl, add an egg, salt, sugar, pour in milk and stir everything well.
3. Pour oil into a deep frying pan and heat well over high heat. When it warms up, reduce the heat to minimum.
4. Dip boiled mushroom caps in batter and dip in boiling oil. Put the fried mushrooms in a plate and let the oil drain.
5. Before frying the mushrooms, check if the oil is hot enough. To do this, you can throw a piece of mushroom into the oil, and if there is no strong foaming, the deep fat is warmed up well.

Champignons soaked in milk and fried in a pan.

Ingredients:

• 9-10 large mushrooms
• 250 ml milk
• 1 egg
• 4-5 Art. tablespoons of ground crackers
• 3-4 st. spoons of fat
• water
• salt
• pepper

1. Rinse the mushrooms thoroughly and soak for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The broth is used to make soup or sauce.)
2. Sprinkle the mushrooms with seasoning, moisten in a beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the mushrooms on both sides in hot fat until golden brown.
3. Champignons soaked in milk and fried in a pan, serve with fried potatoes (or mashed potatoes), horseradish sauce and a salad of cucumber and tomato (or red pepper).

Chicken fillet with mushrooms, stewed in milk or cream

Ingredients:

• Chicken breast - 300 g
• Champignons - 8 pcs.
• Bulb onions - 1 pc.
• Flour - 1 tbsp. l.
• Milk or cream - 200 ml
• Butter - 20 g
• Vegetable oil to taste
• Salt, pepper, dill or parsley to taste

To cook mushrooms stewed in milk, the onion must be peeled, rinsed, and finely chopped. Pour vegetable oil into a frying pan, heat, throw onions and fry until golden brown. After that, put the onion in a small cup, leave the oil in the pan.

Cut the chicken fillet into small pieces, put in a pan with butter, fry on all sides over high heat until half cooked, then put in a separate container. Now, in a pan with vegetable oil, you should throw the washed, peeled, sliced ​​champignons. Fry over medium heat until soft.

It is recommended to fry the listed components in one container, since the oil will absorb all the aromas and make the dish tastier and richer.

In a frying pan, combine chicken, mushrooms, onions, salt and pepper, put on fire, add flour, mix thoroughly. Pour in milk or cream, stirring constantly to prevent lumps from forming. Wait for the milk to boil, add chopped herbs, simmer over low heat for 5 minutes. After this time, add a piece of butter and cover the pan with a lid. Let the chicken fillet with mushrooms and milk brew for 10 minutes.

Chicken breast with mushrooms and cream cheese, stewed in milk

Ingredients:

• Chicken breast - 400 g
• Champignons - 200 g
• Milk 1% - 200 g
• Processed cheese - 1 pc.
• Onions - 1 pc.
• Salt (to taste) - 2 g

To prepare this dish, you should stock up on two pans.

Cut the chicken breast into pieces, fry in vegetable oil in a pan. Rinse the mushrooms, peel, cut into plates, throw into another pan, fry with chopped onions without adding oil. Simmer both chicken and mushrooms under a lid over low heat for 15 - 20 minutes. In 5 min. until ready, remove the lid so that all the liquid has evaporated. After that, combine the mushrooms with the chicken in one pan, salt, mix well, add milk, cover, simmer for 10 minutes. Grate the processed cheese, add the chicken breast with mushrooms, simmering in milk, keep on the fire for another 5 minutes.

Chicken with mushrooms, sour cream, cheese and milk

Ingredients:

• Broiler Chicken Half Coats
• 300 g champignons
• 1 onion
• 1 tbsp. l.vegetable oil
• salt

For the sauce:

• 100 g cheese
• 1 tbsp. l. flour
• 0.5 cups milk
• 2 tbsp. l. sour cream
• 1 tbsp. l. mayonnaise
• 1 tbsp. l. butter
• pepper
• salt
• parsley

Boil the chicken until tender, cool the broth, remove the meat, divide it into small pieces. Rinse the champignons, peel, chop finely. Chop the onion. Throw mushrooms and onions into a frying pan and fry in vegetable oil for 3 - 4 minutes, then add chicken meat to them, half a glass of chicken broth, simmer under a lid for 5 minutes.

Cooking sauce for champignons in milk with cheese: melt butter, pour flour into it, dilute with milk, stir, fry for 2 minutes. Add mayonnaise, salt and pepper. Wait for the sauce to boil, then toss in the grated cheese.

Transfer the mixture of meat, onions and mushrooms to a baking dish or ceramic dishes, pour over the sauce, put in the oven for 5 minutes. Sprinkle the cooked chicken with mushrooms and milk with herbs.