Is it possible to have mushrooms during Lent? Why is it important to eat mushrooms while fasting?

Healthy body

The benefit of mushrooms for the body primarily lies in the fact that they contain about 4 grams of protein per gram of product.
That is, by giving up fish and meat, which are the main sources of the protein we need, we can partially compensate for losses with the help of mushrooms. Mushrooms also contain about 3 grams of carbohydrates and slightly more than 1 gram of fat. By the way, mushrooms contain many healthy fatty acids that have a beneficial effect on the entire body. Second week of Lent: basic rules of nutrition and life. Depending on the type, mushrooms contain a sufficient amount of vitamins. They contain such important elements as vitamin A, D, E and B vitamins. By the way, there is even more riboflavin and other B vitamins in porcini mushrooms than in vegetables. That is, with the help of mushrooms you can strengthen the nervous and cardiovascular systems, immunity, maintain healthy hair and nails, as well as elastic and radiant skin.

However, keep in mind that vitamins are destroyed during heat treatment. Boiled, stewed, fried or baked mushrooms will not replenish the supply of vitamins. In this regard, you should give preference to pickled or pickled mushrooms. Why is it important to eat champignons? Another benefit of mushrooms is that they contain minerals. Fish and fish products are allowed on non-strict fasting days and prohibited on strict ones. Lyudmila A. Connoisseur 7 years ago vegetables, fruits, nuts and grains, water-based cereals, juices, jams, jellies, compotes, vegetable soups, baked goods without eggs and milk, vegetable oil, soy products - this is possible.

Komsomolskaya Pravda usually publishes a fasting schedule, and Orthodox calendars always indicate what is allowed and what is not allowed on certain days. The fact is that there are days when even vegetable oil is not allowed, but on the Feast of the Annunciation on April 7, caviar and fish are allowed, and on some days a little wine is allowed.

Mix well and add hot water until it reaches the middle of the stew. Simmer over low heat for 30 minutes.

Recipes for Lent: dishes from mushrooms and vegetables

Cut the onion into thin half rings and simmer in a hot frying pan for minutes. Add champignon legs, salt and pepper, simmer over low heat for minutes. Add crackers, stir, let cool slightly. Mash the tofu cheese with finely chopped dill and then combine with the onion-mushroom mixture.

Spoon the filling onto the mushroom caps. Bake for 15 minutes in an oven preheated to degrees. Shrimp dishes are always a winner! Try a new recipe.

Mushroom soup made from wild mushrooms with vermicelli and potatoes. Treat yourself to the gifts of the forest!

Comments:

It's not only tasty, but also nutritious! Mushroom puree soup with celery and potatoes. If you haven't tried it yet, you're missing out! Try it, you will be satisfied! Mushroom cutlets made from fresh or frozen mushrooms. Juicy, tender and very appetizing! Pamper your family with some delicious food!

Lenten mushroom pie with mushrooms. Are you going to the forest? Don't forget to pick up some mushrooms, this recipe is worth it. Lenten cabbage rolls with mushrooms. Yummy for mushroom pickers! Prepare an appetizing dish quickly and easily! Lenten pizza in the oven with yeast dough. Pizza for Lent! Simple, tasty and with a twist! Create the mood at home! Lenten mushroom sauce.

You will definitely love the rich taste of this sauce!

Fasting menu: vegetables and mushrooms

The fasting menu is particularly strict, although on some days it is allowed to eat sweets, fish and seafood. The most popular foods during fasting are vegetables and mushrooms, from which you can prepare many tasty and healthy dishes.

Lenten beans

In Rus', many dishes were prepared from beans, including baked goods. Lean beans and cilantro were added to pie fillings and also to salads. Beans are a very nutritious food, rich in fiber, vitamin E, phosphorus, calcium and magnesium, which lowers blood cholesterol levels. Lean beans improve digestion and are a dietary product.

The simplest recipe on the fasting menu is bean salad with potatoes.

Mix boiled potatoes and boiled beans cut into small cubes in a deep bowl. Chop the onion, mix with salt, add to a common bowl. Season with vinegar and vegetable oil, add a little potato broth and salt. Mix everything well and put it in the refrigerator for a couple of hours. Salad ready!

Lean beans go well with tomatoes, bell peppers, onions, and potatoes.

This vegetable mixture can be fried with vegetable oil, sprinkled with chopped herbs and served as a separate hot dish. More recipes for Lenten dishes with legumes.

What mushrooms can you use in Lent?

Mushrooms are especially good during Lent, as dishes made from them are nourishing and flavorful.

They can be fried, added to salads fresh (only champignons), or eaten salted. Lenten mushrooms are often used in combination with cereals. Buckwheat turns out very tasty if you cook it with mushrooms. Place the washed buckwheat in a ceramic pot, add mushrooms, salt, spices, oil to taste, cover with water and cook in the oven for 40 minutes. Recipe for lean buckwheat porridge with chanterelles.

Lenten mushrooms are also good with barley, cabbage, and pasta. You can pamper your family and prepare aromatic pilaf with mushrooms.

Just replace meat with mushrooms in the recipe and enjoy a nutritious and healthy dish from the fasting menu. Lenten mushrooms are well fried with onions and potatoes - this classic recipe will never become outdated, absolutely all generations in the family love it.

Vegetables for Lent: cabbage

Cabbage is a very healthy product containing a large amount of vitamin C. Lean cabbage is valued for its unique taste, thanks to which it can be mixed with any vegetables, cereals, and made into fillings for pies.

Fresh lean cabbage is actively used for making salads. It is enough to chop white cabbage, grate carrots, chop red onion, fresh cucumber, salt and pepper, add butter - the salad is ready. Lean cabbage can also be combined with unusual ingredients. For example, you can mix fresh cabbage with orange, celery, oil and lemon juice. You will get an original and healthy salad!

Vegetables and mushrooms are the most common components of dishes in the fasting menu.

And it is right! They are incredibly useful, so by fasting, you help your body unload, recharge with vitamins and get rid of extra pounds.

Cooking for Lent: dishes with mushrooms

Tasty and healthy! Very interesting recipe!!

During Lent, mushrooms become one of the most popular and favorite foods for all fasting people. You can prepare a great variety of delicious and healthy lean dishes from mushrooms, from salads to pies and pies. When preparing Lenten mushroom dishes, the first thing that is used is fresh mushrooms, frozen, dried, pickled and salted. Season the pickled mushrooms with aromatic vegetable oil, mix with chopped onions and serve with boiled potatoes. You can't imagine anything more delicious!

Buckwheat with tomato paste, mushrooms and vegetables. Tasty, healthy and satisfying! And most importantly: you can post! Stewed beans with vegetables and mushrooms. Very tasty and healthy - any nutritionist will tell you that!

Lenten recipes with champignons

Recipes with champignons are often easy to prepare, and the dishes made from them are hearty and very tasty. The list of champignon dishes includes various cream soups, risotto, pastas, stews, sauces and gravies. Mushrooms are delicious fried in batter or stewed with onions, and rich mushroom broth can easily replace meat broth. Champignons, with their dense and elastic texture, do not need to be boiled beforehand - they can even be eaten raw with vinegar or other dressing. Thinly sliced and grilled, fresh champignons remain slightly moist inside, and when cooked with meat, it acquires a persistent mushroom aroma. Most recipes don't require much time. For some dishes, for example, cream soups and salads, mushrooms are pre-boiled and, accordingly, marinated. Frozen white champignons can be immediately fried in butter with onions and served with Borodino bread - it turns out to be a tasty and simple snack for strong alcohol. They can also be wrapped in Russian pancakes or placed in shortbread tartlets. Recipes with champignons include meat, vegetable and even fruit salads: these porcini mushrooms are combined with many ingredients. They are used to make thick white sauces, gravies and even soufflés. Champignons are also often used as a filling for pies, puff pastries and traditional kulebyak. The truly mushroom flavor is enhanced by soy sauce and heavy cream. Two ingredients that are opposite in taste emphasize the aroma of mushrooms and reveal themselves: it is no coincidence that champignons are added to risotto, julienne and beef in spicy soy sauce. You can cook champignons not only for breakfast, lunch or dinner, but also roll them up for the winter.

During fasting, a person is very limited in products, but not in ideas on how to prepare those that can be eaten. A delicious lunch or dinner can be made from any vegetables, fruits, root vegetables, cereals and a menu can be created for the entire seven weeks of fasting from dishes in any combination. The site has many step-by-step recipes for Lenten cuisine - simple and complex, from second to salad. In addition, many recipes have step-by-step photos that will help you prepare the dish in the best possible way. During Lent, a variety of soups are prepared because they help digestion in such difficult, limited conditions. It can be lean borscht or onion soup, or you can cook vegetable stew in vegetable oil with the addition of water - the vegetables will be juicy, and various seasonings will help reveal their taste. See the Food website for various recipes for Lent.

Search for recipes by selecting a dish category, subcategory, cuisine or menu. And in additional filters you can search by the desired (or unnecessary) ingredient: just start writing its name and the site will select the appropriate one.

Mushroom recipes

Mushroom vinaigrette with beets

150g pickled or salted mushrooms;
1 onion or 100g green onions;
1 carrot; 1 beet; 3 potatoes;
1 pickled cucumber;
3 tablespoons lemon juice, salt, pepper,
mustard, dill and parsley.

Chop mushrooms and onions , boiled carrots, beets and potatoes, cut cucumber into cubes, mix with oil, season with juice and seasonings, pour over salad. Sprinkle with herbs on top.

Stewed mushrooms in mustard sauce

500g fresh mushrooms;
2 tbsp. spoons of vegetable oil;
1-1.5 tbsp. spoons of flour;
1 onion;
1-1.5 cups of mushroom broth,
1-1.5 tbsp. spoons of mustard, salt, pepper, sugar;
1 tbsp. spoon of vinegar.

Stew mushrooms in their own juice. Sauté flour and onion in oil, add broth and spices, salt, sugar, vinegar, cook for a while. Mix the stewed mushrooms with the sauce and simmer for another 3-5 minutes.

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What can you eat during Lent - menu for Lenten nutrition

So, many people know that fasting can be strict and not strict.

Moreover, during the same fast there are certain differences in daily nutrition.

Accordingly, the dishes that are consumed are different.

Strict fasting and non-strict fasting - what are their differences?

All posts vary in their degree of severity.

Strict post:

During strict fasting, only plant foods (vegetables, fruits, cereals) are allowed, and all products of animal origin are completely excluded. Food can be thermally processed or raw (these are days of dry eating).

Less strict post:

when vegetable oil is allowed in plant-based dishes on some days.

Not a strict post:

on these days fish and vegetable oil are allowed. Otherwise, all food is plant-based; meat, milk and eggs are not consumed at all.

Lent is considered the strictest. The rest are less strict.

What can you cook during Lent?

Many people think that fasting means only carrot cutlets, sauerkraut and “empty” rice... But, in fact, everything is not so scary at all, friends!

How do you like lasagna, spaghetti, pizza, various pancakes, dumplings, pancakes, pies and pies? It is not necessary to cook with white wheat flour if we do not want to gain weight! Can be prepared from buckwheat, corn, oatmeal, pea, etc.

How do you like various delicious sandwiches with hearty pates, vegetable and mushroom caviar, jelly, mushroom aspic, sweet porridges, dumplings with different fillings and “lazy” dumplings (gnocchi, dumplings, dumplings), julienne, various salads with such a satisfying composition, that they can be called the main dish and dumplings?

Borscht, cabbage soup, soups, dishes made from mushrooms and nuts, and even “scrambled eggs” without eggs!

And how many sweets you can prepare, it’s completely incomprehensible!

And sweets, and kozinaki, and pies, and cookies, and even cakes with cream!

Including cakes without flour, without eggs and without sugar, this is already “aerobatics”, but you can also learn this!

And this is not a complete list of those dishes that are called lean...

And if fish is allowed, then it’s generally a holiday: fish soup, cutlets, meatballs with rice, fish pastes (pates), steamed fish, fried, grilled and oven-baked.

With vegetables, stuffed, stewed with mushrooms and onions, various fillings with fish for pies and pancakes... You can’t list it all!

What products can be used in preparing Lenten dishes?

Cereals:

millet, wheat, pearl barley, barley, rice of all varieties, . Also buckwheat, bulgur, couscous, spelt, corn grits. As well as oatmeal and cereals from several types of grains.

We prepare from them:

porridge, add to vegetable dishes, make cutlets, zrazy, fillings for pies and pies, prepare cereal soups and various casseroles.

We prepare our own baked goods and bread from buckwheat, oatmeal, rice, barley, corn flour, rye flour, and spelled flour.

Vegetables - absolutely everything

We prepare from them:

soups, vegetable stews, vegetable purees, puree soups, various fillings, vegetable sauces and cutlets.

We add them to pates, make salads from raw and boiled vegetables, casseroles, stew, bake, boil, fry, steam them.

We add cereals and mushrooms to them, pour all sorts of delicious sauces over them and eat them just like that, cut into pieces.

Berries, fruits and dried fruits - absolutely everything

We prepare from them:

fruit purees, pastilles, compotes, fruit drinks, jelly, jams and confitures for tea. We also swirl freshly squeezed juices, add them to baked goods, prepare fillings for pancakes and pies, and add them to porridge. We eat it just like that, whole or cut into beautiful pieces.

Greens - any

We prepare from it:

“green” salads, add to smoothies, cut boiled and raw vegetables into salads, generously sprinkle on your prepared dishes, make “green” fillings for your pancakes and pies.

Legumes:

peas, beans of all kinds, beans, chickpeas, mung beans, lentils.

From legumes we prepare:

soups, puree soups, add to salads, boil and puree, add to vegetable stews, prepare bean pastes, fillings, etc.

Nuts – all the ones you like

From nuts we prepare: nut sauces (sweet and salty), nut muffins, nut cutlets, make kozinaki and halva, prepare delicious nut milk, add to pates and fillings, sprinkle our porridge with chopped nuts and add to any other dishes and baked goods.

We make cheese from nuts. We prepare nut butters and nut urbechi. We gnaw just like that

Seeds:

sunflower, sesame, flax, poppy seeds, chia seeds, hemp seeds.

We prepare from them:

We add it to baked goods, make kozinaki, sauces for dishes (sweet and salty), sprinkle our porridge with crushed seeds and add it to other dishes.

We prepare plant-based milk (sweet and unsweetened), urbechi from seeds, cheese from seeds, tahini (tahini, tahini) from sesame seeds and a paste mix for sandwiches from various seeds.

Mushrooms - absolutely everything

We fry them, stew them, bake them, grill them, and steam them.

We cook them with various fillings, make pates out of them, cook julienne, add them to vegetable dishes, soups, prepare mushroom soups, mushroom fillings, add them to porridges, and salads.

Vegetable oil - any you want

For salads, cold dishes and snacks, and in ready-made dishes, it is best to use first cold-pressed vegetable oils. Their taste and aroma are simply divine!

Choose those that you like: olive, flaxseed, camelina, and hemp, grape seed oil and walnut oil, sesame.

As well as mustard oil, coconut oil, rice oil, sunflower oil and pumpkin seed oil.

For frying, boiling and stewing, 100% and refined oils are suitable, they are odorless and can be used for cooking, as well as coconut oil.

Where to get protein in a lean diet?

Mushrooms are our “meat” for the period of fasting. This also includes legumes, nuts, greens and seeds.

All of these foods are very nutritious, containing plenty of protein, healthy fats (nuts and seeds), and vitamins and minerals.

During fasting, all these products are MANDATORY in the daily diet. In this case, you will not have any “protein fasting”.

What kind of porridges are prepared during Lent?

Our Russian porridge is not just food, it is a whole “philosophy”! We are, of course, not talking about quick, instant porridges that you “poured and ate right away.”

Although, this is also an option: simple oatmeal or a mixture of cereals, doused with boiling water or vegetable milk, and with the addition of berries, nuts, fruits and seeds - what’s not a hearty, tasty breakfast?

And porridge with vegetables and mushrooms is not a wonderful and satisfying dish for lunch?

The main idea here is this: porridge is never NOT tasty. The porridge just needs to be cooked correctly.

Here's an example: pearl barley. Do not love? You just don’t know how to cook it!…

Here you need to know the secret of delicious pearl barley. Try to do this: rinse it, pour a fairly large amount of boiling water, wrap it in a warm blanket and let it brew all night, 8–10 hours. If all the water is not absorbed, then drain it, add a small amount of water again and cook for 10 minutes.

Fry separately the onion, cut into beautiful rings and grated potatoes, add spices and mix with the prepared pearl barley.

If you want, you can add mushrooms too.

No one will refuse such porridge!

It’s a similar story with buckwheat porridge. Do you like it with milk? Please: grind the seeds or nuts with water in a blender, strain, and you will have the healthiest milk in the world! Any porridge is good with vegetable milk, and buckwheat is especially good. Make the porridge sweet or salty as you wish.

An excellent option for buckwheat porridge is buckwheat with onions, carrots and other fried vegetables.

Buckwheat with mushrooms and onions - who can refuse it, right?

Very tasty buns, pancakes are prepared from buckwheat flour, and “grechaniky” are fried.

In stores, look for spaghetti or any other pasta made from buckwheat flour. It's very tasty and unusual!

Prepare sweet pilaf from rice: add steamed raisins, nuts, seeds, any fresh berries or fruits to boiled rice, pour over sweet nut sauce or honey. This is delicious!

What about rice with mushrooms and vegetables? Why not pilaf? A very tasty and satisfying dish, you won’t even notice the absence of meat...

You can serve any porridge with a sauce you prepare yourself. It’s as easy as shelling pears to make a sauce from the same seeds or nuts. You can make vegetable sauce, tomato sauce, sweet fruit and berry sauce.

Be sure to add spices to any porridge. This will enrich the taste of your cereals, give them an incredible aroma and make them more healthy and easily digestible.

Dried fruits for fasting

Of course, dried fruits are eaten during Lent.

The amount of vitamins in them, of course, decreases, but the amount of sugar increases.

But, despite this, the benefits of dried fruits are still beyond any doubt, because all trace elements are stored there in the necessary and sufficient quantities.

They are available for sale, they are not so expensive in price, especially since you can’t eat too many of them. Of course, it is better to buy those that have not been processed, that have been dried and stored without being subjected to “chemical influence.”

They are not as beautiful and glossy as those that were first filled with sugar syrup and dried at high temperatures, and then also treated with sulfur dioxide, etc., but you know 100% that you are not doing harm to yourself by consuming their.

You can eat dried fruits just like that, say, with tea. To do this, it is better to first soak them in water. They will acquire juiciness and softness, and will look like fresh.

You can make a delicious dessert treat from any dried fruit.

Particularly good in this dessert will be: figs, cherries, large prunes.

You need juice from red berries. If it’s not the season, then feel free to take your preparations off the shelves and get started! Add the following spices to the juice: vanilla, cinnamon, cloves, cardamom, nutmeg, black pepper and sugar. Add dried fruits cut into large pieces, mix and boil it all over very low heat: first without a lid for 50-60 minutes, then under the lid for another 40 minutes. Watch, it may take less time. The main thing is that the syrup becomes thick.

This dessert can be served with tea, served with porridge, or simply cracked with a spoon...

The use of dried fruits is not limited to this.

Many amazing things are done with dried fruits: for example, they are added to the filling for stuffing tomatoes, sweet bell peppers and eggplant. They are stewed with red beans and fried onions.

It turns out unusual, original and piquant.

How to cook mushrooms during Lent?

If we do not take into account the “newfangled” soybeans, then mushrooms are exactly the “meat” that will be on our table during the entire Lent.

Mushroom soup, potatoes with mushrooms and onions, vegetable stew with mushrooms, mushroom julienne, mushroom caviar, potato cutlets stuffed with mushrooms, with mushroom sauce (zrazy), mushroom risotto and dumplings with mushrooms...

All this, of course, can be easily prepared from dried or frozen mushrooms. Not only boring champignons and oyster mushrooms are suitable. Honey mushrooms, chanterelles, boletuses, porcini mushrooms - anything is suitable!

Recently, you can also find Japanese shiitake mushrooms. They are “world champions” in the fight against cancer. In addition, they are incredibly tasty, the Japanese know a lot about them!

And the huge, simply gigantic portobello mushrooms? It tastes like pure chicken! And they are quite often sold in regular supermarkets, check them out!

Mushrooms have a simply fantastic variety, and this is a great reason for daily “mushroom experiments” in order to cook with mushrooms often, cook a lot and taste delicious.

Here are some options for you:

You can make sandwiches with tapenade from wild mushrooms: grind capers with olive oil, add lemon juice, season with salt and pepper. The result is a paste that is perfectly spread on toasted slices of bread, and between two slices there are slices of mushrooms fried until crisp.
And from the good old oyster mushrooms a salad “emerges” by itself: mushrooms, apples, celery stalks, lettuce and large dark grapes fried until beautifully golden brown. Everything is topped with a dressing of lemon juice with crushed pine nuts, salt, pepper and a little cinnamon. Mmm…
What about mushrooms fried with soy sauce, honey, sesame seeds and green onions? Served hot right away, they are incredible!

How to eat nuts and seeds during fasting?

Nuts play a fairly important role in our lean diet.

You can not only sprinkle them on cakes and add them to beetroot and garlic salad...

During Lent, when almost every protein counts, nuts are simply irreplaceable!

If the nuts are fresh, then consider it “almost a panacea” in the autumn-winter period, when all sorts of colds and ARVI bother us.

It’s just so nice to chew nuts and make nut butters from them. It doesn’t have to be peanuts; very tasty pastes can be made from absolutely any nut! It’s even better to make it from nuts, and from raw ones. Still, peanut butter is a controversial product...

Although, if you really want to, then you can, just not a lot. It can be prepared very easily at home: fry peeled peanuts in the oven, grind them in a meat grinder twice, add salt and water to the desired consistency.

Or blend everything at once in a blender - peanuts + salt + water.

Use the same principle to make raw nut paste:

Do you want something sweet? No problem: add honey and cinnamon.
Do you want something unusual? Please: add pepper, just a little honey and spices. The nut butter has a very original taste!
Want something more filling? Then combine lightly roasted nuts in a blender (walnuts are perfect for this snack, but you can use any nuts, depending on your taste), fried onions, salt, pepper and water. Very, very tasty, filling and aromatic snack! It smells so good that you immediately need to spread it on your own bread and eat it before your family “grinds it”, otherwise you won’t get it, believe me!
If you want to make something “more substantial” for a snack, you can add boiled beans and a little garlic to this recipe. Again: blend everything in a blender with adding water to the desired paste-like consistency.
You can do the same with seeds - prepare a paste, and every morning spread a thin layer on a piece of bread, crispy toast, cookies (can be sweet or salty) or whole grain bread. Nourishing, tasty, healthy, what more do you need, right?

Make sweet pastes, make savory ones, whatever you want!

Who said tahini has to be salty?

Aren't you afraid of experiments? Then prepare sweet tahini: sesame seeds (can be raw, or fried in a dry frying pan, with fried seeds it turns out much more fragrant) + honey + cinnamon + salt.

This is such an awesome thing, friends! To say that it’s delicious is to say nothing! Therefore, as soon as you prepare it, grab yourself a spoonful of bread, and only then call your family, although you won’t need to call them, I’m sure: the aroma of fried sesame seeds is something that they will come running to, believe me!

Here’s another very, very original idea for a snack: raw almonds, lemon juice, a little honey, fresh basil leaves, salt, a little garlic and ginger (the proportions are arbitrary, to your taste), grind through a meat grinder or in a blender, adding as much water as you like. to obtain a paste of the desired consistency.

Then you take apples, carrots, celery stalks, cucumbers and whatever else you can think of, cut them into pieces and eat them, dipping them in the prepared sauce.

Very tasty, unusual, nutritious and mega-healthy snack! Be sure to cook it, you will definitely like it!

I really love preparing various pastes and pates from seeds and nuts, it’s so helpful when you don’t have time, but you need to eat something quickly, preferably healthy!

And don’t be afraid of the calorie content, even if you want, you won’t be able to eat a lot, it’s very filling!

Such pastes can not only be spread on bread, they can be used as fillings, added to your own porridge, and to spaghetti - instead of sauce.

You need to store nut or seed butter in the refrigerator.

Lenten first courses

Friends, try to do this, and buckwheat soup will become your “favorite” for the Lenten period, honestly!

What do you think of the idea of kharcho soup, gazpacho, pickle soup? You can continue the list. All this can be prepared without meat, and it’s all quite tasty and nutritious!

This, friends, is what I wanted to tell you today. I really hope that you will take some ideas for yourself and apply them.

If you liked the ideas from this article, then share with your friends on social media. networks, friends and co-workers at work.

Write in the comments what you can eat during Lent, your ideas for Lenten nutrition. What are you cooking? It will be very interesting for me, I'm always looking for something new and cool.

And other readers will also be interested to know, write!

See you later, my dears!

Alena Yasneva was with you, Health and Delicious Fasting to all!

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26.02.18

Mushroom dishes during Lent are not only tasty, but also, of course, healthy food. Due to their high fiber content, mushrooms help eliminate bad cholesterol from the body, and microelements and other active substances of mushrooms take part in the production of hormones and support the immune system. In total, mushrooms contain 18 amino acids, including arginine, glutamine, leucine, and tyrosine. During the fasting period, mushrooms, along with legumes, successfully replace meat products. Remember, 100 g of mushrooms contains about 4 g of protein, but in dried mushrooms the proportion of protein increases to 70-75%.

Mushrooms are also a dietary product. After all, all biologically valuable food components, including vitamins, are almost perfectly balanced in mushrooms; mushrooms have a low calorie content. In addition, mushrooms contain lecithin. That is why eating mushrooms is useful in cases of metabolic disorders in the body. Mushrooms contain vitamins A, D, E, group B, while group B vitamins are contained in mushrooms in larger quantities than in some cereals and vegetables. This means that mushrooms are very useful for the central nervous system and cardiovascular systems, for the process of hematopoiesis, and for maintaining skin, hair and nails in order. Mushrooms also contain trace elements, potassium, calcium, zinc, copper, phosphorus, sulfur, manganese and others.

Mushroom salad in Minsk

Ingredients:

champignons 300 g.
potatoes 4 pcs.
onions 1 pc.
sauerkraut 100 g.
vegetable oil 2 tbsp. l.
vinegar 3% 1 tbsp. l.
sugar, pepper, salt to taste

Cooking method:

Peel the champignons, rinse, cut into slices and boil.
Remove the mushrooms from the broth, add cold boiled potatoes, diced, sauerkraut, stir, place in a salad bowl and pour over salad dressing. For salad dressing, mix vegetable oil, vinegar, sugar, pepper and salt to taste. Mushroom caviar with squid
Ingredients:

squid fillet 400 g.
dried mushrooms 50 g.
salted mushrooms 400 g.
onions 3 pcs.
green onions 2 heads
vegetable oil 4 tbsp. l.
flour 1 tbsp. l.
vinegar 3%
salt, pepper, sugar to taste

Cooking method:

Boil dried mushrooms until tender, cool and finely chop. Heat the strained mushroom broth, cook the squid in it, cool, and pass through a meat grinder. Separate the salted mushrooms from the brine, chop finely and fry in vegetable oil with finely chopped onions. At the end of frying, add squid minced through a meat grinder and boiled mushrooms and fry for 5 minutes. Then add the sauce prepared in the mushroom broth in which the squid was boiled, boil until a thick mass is formed, cool, season with table vinegar, ground pepper and salt. Serve by sprinkling the caviar with finely chopped green onions.

Soup is the most delicious and healthy dish during Lent. It prepares the stomach for the digestion process, activates the secretion of gastric juice and has a positive effect on the entire gastrointestinal tract. For all their satiation, soups are not as high in calories as main courses, so you can eat them completely calmly, without worrying about overeating and heaviness. Mushrooms help fight excess cholesterol and contain a lot of protein, which is quickly absorbed by the body.

Mushroom Lenten Soup

Ingredients:

champignons 300 g.
dried mushrooms 50 g.
potatoes 5 pcs.
cucumber pickle 1 cup
carrots 1 pc.
onions 1 pc.
spelled 2 tbsp. l.
olive oil 3 tbsp. l.
Bay leaf
salt pepper
greenery

Cooking method:

Pour boiling water over dried mushrooms and leave overnight. Cut the champignons into slices. Pour 2 liters of water into a saucepan, add mushrooms and cook until the mushrooms are ready. Grate the carrots on a coarse grater, chop the onion and fry separately in oil. Cut the potatoes into cubes. Add potatoes, fried vegetables and spelt to the mushroom soup, add salt and pepper, and add a bay leaf. When the potatoes and cereal are ready, pour the brine into the soup, add finely chopped herbs, remove from the stove and let it brew. Pour into plates and serve.

Lenten mushroom pickle

Ingredients:

dried mushrooms 50 g.
water 1.2 l.
vegetable oil 2 tbsp. l.
onions 1 pc.
pickles 1 pc.
apples 1/2 pcs.
dill greens
cucumber pickle 1 cup
flour 1 tbsp. l.

Cooking method:

Pour 1 cup of hot boiled water over the mushrooms and leave for 30 minutes. Then squeeze out (leave the mushroom infusion, we will need it) and cut into cubes. Peel the onion and chop finely. Fry mushrooms and onions in a frying pan with vegetable oil, add 1 tbsp. l. flour, mix well. Mix the resulting mixture with the mushroom infusion and pour into a pan of boiling water. Bring to a boil, add spices, chopped cucumber and apple, pour in cucumber brine. Bring the soup back to a boil and cook for 7 minutes. When serving, add chopped dill.

Mushroom solyanka

Ingredients:

salted mushrooms 800 g.
pickles 3 pcs.
onions 2 pcs.
stewed white cabbage 500 g.
vegetable oil 4 tbsp. l.
tomato paste 1 tbsp. l.
breadcrumbs 1 tbsp. l.
lemon 1 pc.
olives 50 g.

Cooking method:

Wash the salted mushrooms, cut into slices, cook for 10-15 minutes.
Then fry in oil, adding sautéed onions, tomato paste, and finely chopped cucumbers. Place breadcrumbs and stewed cabbage in a frying pan heated with oil, put mushrooms on the cabbage, then cabbage again, sprinkle with breadcrumbs, pour over vegetable oil and bake in the oven for 25-30 minutes. Serve garnished with lemon slices and olives. Pilaf with mushrooms
Ingredients:

rice for pilaf 1 cup
vegetable oil 4 tbsp. l.
dry porcini mushrooms 50 g.
onions 1 pc.
sweet pepper 2 pcs.
tomato puree 1 tbsp. l.
mushroom broth 2 cups
dill and parsley

Cooking method:

Heat the sorted, washed rice with oil, dried porcini mushrooms, and boil. Chop the onion, peel the sweet pepper, wash and cut into strips. Lightly fry mushrooms, onions and peppers and combine with rice. Then add tomato puree and mushroom broth. Boil until thickened over low heat, and then finish in the oven for 15-20 minutes. Serve sprinkled with finely chopped dill and parsley.

Pasta with mushroom sauce

Ingredients:

champignons 100-150 g.
dried mushrooms 15 g.
pasta 200 g.
pureed tomatoes 250 g.
onions 1 pc.
carrots 1 pc.
olive oil 3 tbsp. l.
parsley

Cooking method:

Soak dried mushrooms in 0.5 liters of warm water for 30 minutes. Drain the water, save, squeeze and chop the mushrooms. Cut fresh mushrooms into slices. Peel the onions and carrots and chop thinly. Heat the oil in a frying pan, fry, stirring, carrots and onions for 3-4 minutes. Add mushrooms, fry everything together for another 1 minute. Pour 1 cup of the mushroom soaking liquid into the pan. Continue cooking until the liquid has evaporated by half. Add the tomato pulp to the pan, add salt and pepper and cook over low heat for another 25 minutes. Cook pasta according to package directions in boiling salted water. Drain in a colander and place in a deep bowl. Season with mushroom sauce and mix gently. Divide among plates, garnish with parsley leaves and serve.

Photo: Depositphotos.com/@ Shaiith791

By voluntarily giving up food and not taking part in entertainment, a person fasts. Usually Christians make this decision, knowing what they can eat during Lent and adhering to the correct diet, they can, even without fast food, maintain vigor and strength for work and a full life.

Some beginning Orthodox Christians sometimes make the mistake of thinking that fasting means a complete refusal to eat. Not at all. To begin with, you should avoid all kinds of events where a person is just having fun without doing anything:

no holiday celebrations;
do not watch entertainment programs;
avoid all kinds of negative actions and misconduct;
don't make love;
do not swear;
do not discuss anyone or gossip.

Only after this should you eat the specified food during Lent, refusing the fast food.

General rules for using mushrooms

An excellent choice for Lenten cuisine is fresh frozen mushrooms . They are easy to buy in stores or use preparations made in the summer. Nowadays, fresh frozen champignons, boletuses, boletuses, boletus, chanterelles and assorted wild mushrooms are on sale.

Dried mushrooms retain almost all their beneficial properties. They are easy to store, so they are very popular among housewives.

Marinated and salted mushrooms are great for cold appetizers, salads and some types of soups.

You should be especially careful when choosing canned mushrooms , especially if someone else canned them. It is necessary to ensure that the lids of the jars are tightly closed and do not have any bulges. And there should be no unpleasant odor or mold inside.

About seasonings and spices for mushroom dishes

Different types of mushrooms combine differently with seasonings. Champignons and oyster mushrooms do not have a pronounced taste and perfectly absorb the aromas of spices. Porcini mushrooms, on the contrary, give dishes a bright mushroom aroma, so they do not contain a large amount of seasonings.

Garlic is good friends with all types of mushrooms . Just as porridge cannot be spoiled by oil, a mushroom dish always benefits from the aroma of garlic. To ensure that garlic does not lose its beneficial properties, it is added at the very end of cooking - one or two minutes before the dish is removed from the heat.

Lenten mushroom dishes are very popular with those who like to experiment with spices in the kitchen. Mushrooms get a good taste from finely chopped herbs, green and onions, various spices and seasonings. Bay leaves, paprika, turmeric, oregano, cumin, curry, coriander, rosemary, suneli hops, ginger, basil, chili pepper and black pepper go well with them.