Fresh and pickled champignons snacks: photos, recipes for hot, cold mushroom dishes

From such a versatile product as champignons, you can prepare snacks both for a festive table and for everyday meals. These dishes are usually prepared very quickly, and the result is certainly excellent. To surprise guests and delight loved ones, you can use both fresh mushrooms and canned ones for snacks. A little skill - and an original dish will decorate any feast!

Delicious mushroom and cheese snacks cooked in the oven

Champignon appetizer with cheese in the oven.

Ingredients:

  • mushrooms (champignons) - 200 g,
  • hard cheese - 100 g,
  • ham - 300 g,
  • green peas (frozen or fresh) - 200 g,
  • vegetable oil - 50 ml.

Cooking.

Cut the washed and peeled mushrooms into quarters. Fry in sunflower oil.

Cut the ham into thin circles or squares, depending on the shape of the piece.

Put the ham into the muffin tins, tamping down so that the filling can be added inside. Put the prepared mushrooms and peas inside. If you are using frozen peas, defrost them and drain off any excess liquid before cooking.

Grate the hard cheese and sprinkle the muffins liberally so that, when melted, it combines the rest of the filling ingredients.

Send the mold to the oven preheated to 180 ° C. Bake for 15 minutes.

This mushroom and cheese appetizer can be served hot or cold, but you shouldn't keep it in the refrigerator for too long.

Hot appetizer with mushrooms and chicken.

Ingredients:

  • champignons - 200 g,
  • hard cheese - 100 g,
  • fresh tomatoes - 6 pcs.,
  • chicken fillet - 300 g,
  • onions - 1 medium onion,
  • vegetable oil - 50 ml,
  • butter - 50 g,
  • salt, pepper - to taste.

Cooking method.

Roll out the puff pastry to a thickness of 3 mm and cut out circles with a diameter of 10 mm. Place the circles of dough into the muffin tins so that a basket forms. Chop the bottom with a fork and bake in a preheated oven for 5 minutes. Grind the chicken fillet in a blender until smooth, add salt and pepper. Finely chop the mushrooms and onion and fry in sunflower oil. Cut the tomatoes into halves, it is better to choose those that fit the diameter of the form. Grate hard cheese on a coarse grater. Put half a tomato in a mold with puff pastry. Add minced chicken. Top with fried mushrooms and onions. Sprinkle all this generously with grated cheese. Bake in a well-preheated oven for 20 minutes. Serve the champignon appetizer hot.

Snack with chicken and mushrooms topped with cheese.

Ingredients:

  • puff pastry, chicken fillet - 300 g,
  • mushrooms (champignons) - 300 g,
  • onions - 2 pcs.,
  • Dutch cheese - 150 g,
  • sour cream - 2 tbsp. l.,
  • vegetable oil - 50 ml,
  • salt to taste.

Cooking method.

Place the dough mugs in a muffin tin, prick with a fork and place in an oven preheated to 180 ° C for 5 minutes. Prepare the filling for the muffins. Boil the chicken breast for 20 minutes, cool and chop finely. Finely chop two medium onions and simmer over low heat. Chop the mushrooms and add to the onion. Simmer over medium heat. Mix chicken, fried mushrooms and onions and season with 2 tbsp. l. sour cream. Put the filling in the muffins. Sprinkle with grated cheese on top. Send the champignon and cheese appetizer to the oven for 10-15 minutes. Serve warm.

Champignon and cheese appetizer.

Ingredients:

  • mushrooms (champignons) - 500 g,
  • hard cheese - 100 g,
  • flour - 1 glass,
  • kefir - 1 glass,
  • eggs - 2 pcs.,
  • butter - 100 g,
  • vegetable oil - 20 ml,
  • soda - ½ tsp. slaked with vinegar,
  • salt, pepper - to taste.

Cooking method.

  1. Finely chop the mushrooms and fry in sunflower oil.
  2. For the dough, put soda slaked with vinegar in kefir. Drive in the eggs. Melt the butter, cool and pour into the mixture. Add flour.
  3. Grate hard cheese on a fine grater. Add mushrooms and grated cheese to the dough. Beat in a blender.
  4. Grease the muffin tins with butter.
  5. Preheat oven to 180 ° C.
  6. Pour the dough into the muffin tins almost to the brim (it will not rise).
  7. Send a delicious mushroom appetizer to the oven for 30 minutes.

Recipe for a quick snack made from raw mushrooms

Ingredients:

  • 400 g fresh champignons,
  • 1 bell pepper,
  • 1 carrot,
  • 1 onion
  • 150 g cervelat
  • 50 ml of vegetable oil,
  • 1 tablespoon vinegar
  • 1 clove of garlic
  • green lettuce leaves,
  • parsley,
  • pepper,
  • salt.

Cooking method.

For this recipe for a raw champignon snack, the mushrooms need to be washed, peeled and cut into thin slices. Wash lettuce and parsley. Peel carrots, peppers and onions, wash and cut into strips together with cervelat. Peel, wash and chop the garlic. Mix vinegar with vegetable oil, add chopped garlic, salt and pepper. Put mushrooms, vegetables and cervelat on lettuce leaves, pour over the prepared dressing. Garnish a quick snack of raw mushrooms with parsley sprigs and serve.

Simple Canned Champignon Snack Recipes

An appetizer with canned mushrooms.

Composition:

  • canned mushrooms - 200 g,
  • potatoes - 200 g,
  • sauerkraut - 1 glass,
  • pickled cucumber - 1 pc.,
  • vegetable oil - 2-3 tbsp. l.,
  • salt, pepper, herbs.

Cooking method.

Boil the potatoes in their skins, peel and cut into slices. Finely chop the champignons, sort out the sauerkraut, squeeze out the excess brine. Mix vegetables with mushrooms, add finely chopped onion, pour over with oil and vinegar, sprinkle with salt, pepper and mix well. Decorate a simple snack of canned champignons with slices of pickled cucumbers, small mushroom caps, finely chopped dill and parsley.

Canned mushroom and onion appetizer.

Ingredients:

  • 200 g canned mushrooms,
  • 3 onions,
  • 50 ml of vegetable oil,
  • 1 bunch of dill
  • pepper.

Cooking method.

Peel the onion, wash and cut into rings. Wash the dill greens. Cut the pickled mushrooms into slices, put on a dish, put onion on top, pepper, pour over with vegetable oil. Decorate the canned champignon snack prepared according to this recipe with dill and serve.

Cooking mushroom snacks from fried champignons

Fried champignon appetizer on a skewer.

To prepare an appetizer of mushrooms fried on a spit, wash large ribs in cold water, season with salt, sprinkle with pepper, string on a metal skewer and fry over coals hot in a brazier (no flame) for 10 minutes.

During frying, the mushrooms should be periodically greased with butter and the spit should be turned so that the mushrooms are evenly fried.

When serving, remove the mushrooms from the skewer, place on a preheated dish and season with fresh tomatoes fried on a skewer, onions and green onions and parsley.

An appetizer with fried champignon legs.

Ingredients:

  • 12 large mushrooms,
  • 1 leek (white part) or onion,
  • 150-180 g of homemade low-fat cheese,
  • 1 tbsp. a spoonful of bread crumbs or bread crumbs,
  • salt,
  • freshly ground pepper.

Cooking method.

For this appetizer, the mushrooms are washed and dried. In champignons, the legs are carefully removed so as not to damage the caps. Place the caps in a baking dish or baking sheet and lightly salt them inside. Prepare the filling: chop the onion finely or grate it.

The legs of the mushrooms are chopped. Homemade cheese is grated on a medium grater, grated onion is added. Then add champignon legs, salt, pepper and fry the mushrooms and onions for about 5 minutes. (finely chopped garlic can be added) in a nonstick skillet.Add breadcrumbs or bread crumbs and mix. Mushrooms and onions are cooled slightly and mixed with half of the grated cheese. The filling is laid out in mushroom caps, sprinkled with cheese on top.

See how appetizing champignon snacks cooked according to these recipes look in the photo:

Original appetizers from champignon hats

Champignon hats stuffed with eggs and onions.

Ingredients:

  • 500 g champignons,
  • 5-7 eggs (hard boiled),
  • 2 bunches of green onions,
  • 100 g mayonnaise
  • 1 bunch of parsley
  • pepper,
  • salt.

Cooking method.

Sort the mushrooms, peel, rinse and boil whole in salted water, then separate the caps from the legs. Peel and chop the eggs. Wash and chop green onions. Wash the parsley. Pass the mushroom legs through a meat grinder, mix with eggs, green onions and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture. Put the original appetizer from champignon hats on a dish, garnish with parsley sprigs and serve.

Champignon hats stuffed with eggs, rice and dill.

Ingredients:

  • 500 g champignons,
  • 5 eggs,
  • 2 bunches of dill
  • 100 g of rice (boiled),
  • 3 tablespoons mayonnaise
  • pepper,
  • salt.

Cooking method.

Sort the mushrooms, rinse, dry and boil whole in salted water, then separate the caps from the legs. Hard boil the eggs, peel and chop. Wash and chop the dill. Pass the mushroom legs through a meat grinder, mix with eggs, dill, rice and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture. Put the champignon mushroom appetizer on a dish, cool and serve.

Champignon hats stuffed with cheese and boiled sausage.

Ingredients:

  • 500 g champignons,
  • 200 g of cheese (any),
  • 100 g of boiled sausage,
  • 2 eggs (hard boiled)
  • 1 bunch of dill
  • 4 tablespoons mayonnaise
  • 2 tablespoons ketchup
  • pepper,
  • salt.

Cooking method.

Sort the mushrooms, peel, rinse and boil whole in salted water, then separate the caps from the legs. Grind the sausage. Grate cheese on a coarse grater. Peel and chop the eggs. Wash and chop dill greens.

Pass the mushroom legs through a meat grinder, mix with sausage, cheese, eggs, dill and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture.

Put a delicious champignon appetizer on a dish, pour over with ketchup and serve.

Champignon hats stuffed with chicken and pineapple.

Ingredients:

  • 500 g champignons,
  • 200 g of chicken meat (boiled),
  • 3 eggs,
  • 150 g pineapple (canned)
  • 4 tablespoons sour cream
  • 1 bunch of parsley
  • pepper,
  • salt.

Cooking method.

Sort the mushrooms, rinse, dry and boil whole in salted water, then separate the caps from the legs. Hard boil the eggs, peel and chop. Wash the parsley. Finely chop the pineapples and squeeze out the juice. Pass the mushroom legs through a meat grinder along with the meat, mix with eggs, pineapples, season with sour cream, pepper and stuff the mushroom caps with the prepared mixture.

Put the mushroom appetizer from the champignons on a dish, garnish with parsley sprigs and serve.

Other Mushroom Mushroom Snacks

An appetizer of pickled mushrooms, onions and apples.

Ingredients:

  • 3 onions,
  • 300 g pickled mushrooms,
  • 2 apples,
  • 50 ml olive oil
  • 1 bunch of parsley
  • pepper.

Cooking method.

Peel the onion, wash and cut into rings. Wash the parsley, dry and chop. Wash the apples, core them and cut into small slices. Cut a quick champignon snack into slices, mix with apples, put on a dish, put onion on top, pepper, pour with olive oil, sprinkle with parsley and serve.

An appetizer of pickled mushrooms and green peas.

Ingredients:

  • 500 g pickled mushrooms,
  • 200 g green peas (canned)
  • 2 eggs (hard boiled)
  • 3 tablespoons mayonnaise
  • 50 g sour cream
  • 1 bell pepper,
  • 1 bunch of dill.

Cooking method.

Peel and chop the eggs. Wash the bell pepper, remove the stalk and seeds, cut into rings. Wash the dill greens. Cut the mushrooms into slices, mix with eggs and green peas, put on a dish, season with a mixture of mayonnaise and sour cream. Decorate the pickled champignon appetizer with bell pepper rings and dill sprigs and serve.

Champignon and egg appetizer.

Ingredients: 300 g of champignons, 3-4 hard-boiled eggs, 1 tablespoon of 3% vinegar, 3 tablespoons of vegetable oil, 1 bunch of dill, pepper, salt.

Cooking method.

Peel the mushrooms, rinse, boil in boiling salted water, then put in a colander, cool and cut into slices. Peel and chop the eggs. Wash dill greens, chop and sprinkle with vinegar. Mix mushrooms with eggs, pepper, put on a dish, pour over with vegetable oil, sprinkle with dill and serve.

Champignon and potato appetizer.

Ingredients:

  • 300 g champignons,
  • 1 onion
  • 2 potatoes,
  • 100 g green peas (canned)
  • 100 g mayonnaise
  • parsley,
  • tarragon greens,
  • pepper,
  • salt.

Cooking method.

Rinse the champignons, peel, boil and cut into slices. Wash the potatoes, boil, then peel and cut into cubes. Peel the onion, wash and cut into half rings. Wash the parsley and tarragon. Stir champignons, potatoes, green peas, onions and chopped tarragon, season with salt, pepper, season with mayonnaise and stir again. Decorate the finished appetizer with parsley sprigs and serve.

Champignon and cheese appetizer.

Ingredients:

  • 500 g champignons,
  • 100 g of cheese (any),
  • 200 g mayonnaise,
  • 2 bunches of green onions,
  • 1 bunch of parsley
  • pepper,
  • salt.

Cooking method.

Rinse the mushrooms, peel and boil whole in salted water, then separate the caps from the legs. Wash and chop green onions and parsley. Grate cheese on a coarse grater. Pass the mushroom legs through a meat grinder, mix with cheese, green onions and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture. Put the stuffed hats on a dish, garnish with parsley sprigs and serve.

Champignon pate and pickled honey mushrooms.

Ingredients:

  • 300 g champignons,
  • 200 g honey mushrooms (pickled),
  • 2 tablespoons olive oil
  • 1 onion
  • 100 g green onions
  • 1 tablespoon apple cider vinegar
  • 3 cloves of garlic
  • pepper,
  • salt.

Cooking method.

Peel, wash and chop onions. Wash, dry and chop green onions. Peel, wash and crush the garlic. Rinse the mushrooms, dry, boil in salted water and mince together with pickled mushrooms. Put onions in a frying pan, add mushrooms, olive oil, pepper, add a little water and simmer for 10-15 minutes. Mix mushroom pate with crushed garlic and vinegar, put on a dish, sprinkle with chopped green onions and serve.

A quick snack with champignons in lemon sauce.

Ingredients:

  • 100 g champignons
  • 150 g cream
  • 2 eggs
  • 1/2 lemon
  • 20 g capers
  • salt.

Cooking method.

Beat eggs well with a whisk, combine with cream, add lemon zest and beat until thickened in a water bath, then season with lemon juice and salt to taste. Chop the champignons and boil together with the capers, then put them on a sieve and combine with the sauce.

Champignon and quail egg appetizer.

Ingredients:

  • Champignons - 400 g,
  • gelatin - 20 g,
  • boiled quail eggs - 4 pcs.,
  • parsley greens - 30 g,
  • salt to taste.

Cooking method.

Mushrooms are cut into large slices, boiled in salted water and finely chopped. Pre-soaked gelatin is poured with mushroom broth and heated, stirring, until completely dissolved. Mushrooms are placed in molds, poured with broth with gelatin and placed in a cool place for 1 hour. Eggs are peeled and cut into 2 pieces each.

The appetizer is decorated with halved eggs and parsley sprigs and served.

Fresh champignons appetizer.

Composition:

  • champignons - 200 g,
  • gelatin - 1 tbsp. spoon,
  • mushroom broth - 300 g,
  • greens.

Cooking method.

Peel fresh mushrooms, cut into large pieces and boil in a little water, then discard, salt and, letting stand for a while, finely chop.

Pre-soaked and swollen gelatin must be dissolved in mushroom broth, salt and heated until the gelatin is completely dissolved. Pour a little mushroom broth into small molds, let it freeze in a cold place, then put chopped mushrooms, a slice of hard-boiled egg and a sprig of greens on a layer of frozen jelly, carefully pour the mushroom broth, let it freeze. Then place the mushroom cold appetizer on a large communal platter.


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