Dishes of champignons with onions

Features of preparing fried mushrooms for the winter

There is nothing complicated about preparing mushrooms for the winter. Any type is suitable for frying. It is best to choose small mushrooms, they turn out tastier. If there are a lot of them, it is best to sort them by type and preserve them separately. This way the taste of the pickling is rich and uniform.

It is also worth noting that it is not advisable to use the legs of honey mushrooms and boletus mushrooms for preservation. They don't turn out very tasty.

Requirements for main ingredients

It is best to collect mushrooms away from the road. Toxins and heavy metals accumulate in them in large quantities, and this can lead to poisoning. Wormy mushrooms should not be used. The caps should be smooth, without signs of damage, and the legs should be tight. Both vegetable oil and butter are suitable for frying. You can also fry mushrooms in fat.

Should you boil mushrooms before frying or not?

It is not necessary to boil before frying. This is only necessary if the mushrooms were collected close to the road or houses. Cooking mushrooms helps to digest harmful substances from them, and if they were collected in an environmentally friendly place, then there is no need for it.

Also, the need to boil mushrooms depends on their type. Of course, the edible ones don’t need to be boiled. And conditionally edible ones must be boiled.

With pre-boiling

Before frying, the mushrooms are sorted and washed thoroughly. Then pour ice water for 20-40 minutes. It is drained before cooking. Cook for 20-35 minutes.

No boiling

You don’t have to boil the mushrooms, but start frying right away. In this case, they are also washed and sorted. You can cut them if they are large. This method of preparation is suitable if preservation will be without sterilization.

How to stew champignons with bell peppers and leeks

A dish like champignons with leeks and peppers is not an ordinary side dish, but very tasty. It can be served with fried chicken, mashed potatoes or buckwheat.

• Mushrooms - 600 g;
• Leeks - 3 pcs.;
• Red and yellow bell pepper - 1 pc.;
• Vegetable oil;
• Butter - 3 tbsp. l.;
• Balsamic vinegar - 2 tbsp. l.;
• Vegetable broth - 150 ml;
• Salt, sugar and ground black pepper - to taste.

Try cooking champignons with peppers and leeks for a family dinner - you won’t regret it.

1. Peel the mushrooms, rinse and cut into large pieces, fry in a small amount of vegetable oil until golden brown.
2. Peel the onion from dry stems, cut off the ends, cut the onion in half, and rinse thoroughly.
3. Cut into small pieces, place in a colander and blanch in boiling water for 2 minutes.
4. Peel the pepper from seeds, cut into noodles (straws) or cubes.
5. Melt a small part of the butter in a saucepan, add the champignons, pour in the broth and simmer over low heat for 5 minutes.
6. Pour in vinegar, add salt, pepper and sugar to taste, stir.
7. Add pepper and leek, simmer for 15 minutes. on low heat.
8. Add the remaining butter, stir and serve.

Fried mushrooms for the winter

I have been making this preparation for more than 30 years, and my grandmother always did it this way. I didn’t think that there was a need to post the recipe on Povarenok, it seemed like everyone was preparing it, especially here in Siberia, where there is a sea of ​​mushrooms and they know a lot about them. But it turned out that it wasn’t. I buy mushrooms for the umpteenth time and they ask me: “Are you going to freeze them?” “No,” I say, “I froze the white ones, but I’ll fry these ones and put them in jars for the winter.” “How’s that?” Well, I’m starting to tell you again. So I decided to post the recipe. The younger generation probably forgot how potatoes, summer cottage preparations and mushrooms helped them survive during perestroika, and mushrooms were prepared in different ways almost on an industrial scale. Most often, if I fried, it was in three frying pans at once, and the jars boiled one after another on a free burner. These days are also difficult times, so the recipe will come in handy. There are a lot of mushrooms now, very good ones, it’s already cold, so there are no worms at all. Collect, cook, but in winter you open the jar and it smells in summer. You can fry it with potatoes, pasta, any porridge, or just with an egg. Bon appetit!

Recipe for “Fried mushrooms for the winter”:

Take 0.3-0.5 liter jars, you don’t need more, because if you open it, it’s better to eat the mushrooms right away. We sterilize the jars as usual and leave them to dry. I took a special photo that showed what fat looks like (it turned out that not everyone even knows about it). It is sold in those departments where margarine and butter are sold. Smells great when fried. I bought three bunches of mushrooms - boletus mushrooms, mostly large-medium ones, and a few small ones. There are about 18 or 19 pieces in total. There were also cowsheds at the market (that’s what we call them, and somewhere else they are called svinushki or dunki, they are yellow-brown, lamellar at the bottom, the legs are short), but these are conditionally edible mushrooms, they must first be boiled in two waters, I didn’t take them , although they are also very good. We no longer have honey mushrooms and chanterelles here, it’s a pity that I missed it.

I was distracted by social affairs and didn’t photograph the whole mushrooms. I washed, cleaned, lightly squeezed the caps (boletus caps are porous at the bottom, they absorb water when you wash them), cut the stems into 1 cm pieces, and the caps into large pieces, because they will fry and shrink. You can see in the photo how they are already boiling in the frying pan. It is better to use a deep frying pan and cover the top with a mesh to prevent splashes. I lost almost the entire pack of fat. Don’t skimp on the fat; you want the mushrooms to bathe in it. I first added some of the fat, then the liquid evaporated and added more. Almost immediately reduce the gas to a minimum and simmer for about 1.5 hours, stirring constantly. Check the time yourself, it depends on the size of the pan and the number of mushrooms. The mushrooms should remain soft and not dry and wrinkled. Keep in mind that honey mushrooms and chanterelles are smaller and thinner; they need to be fried for less time. You can add salt in several stages, testing the taste.

When hot, place into jars just above the shoulders with a sterile dry spoon, tamping with a sterile fork (this is so that excess air does not remain in the jar). The fat from the frying pan must be poured into filled jars so that it is approximately 0.5-0.8 cm above the mushrooms (when it hardens, the mushrooms should not be allowed to protrude from under the fat). Fat blocks air access to the mushrooms. First, I pour some of it with a spoon and let it settle, be absorbed, and add more. If there is little fat left in the pan after laying it out, add it from the pack and melt it further. Cover with napkins and leave until completely cooled, when the fat turns white, usually the next day. The photo shows what should happen. The lids must be boiled, wiped dry with a clean towel, screwed on (you can also put on plastic ones) and put in the refrigerator against the far wall. It has been checked that if everything is done cleanly, nothing has ever become moldy or gone missing.

I even had some food left. In the morning, mushrooms were fried with eggs. Delicious!

Recipe: Stewed mushrooms (Champignons+carrots+onions). Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Stewed mushrooms (Champignons + carrots + onions).”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of stewed mushrooms (champignons + carrots + onions) is 82.7 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Mushrooms with carrots fried in sour cream

Ingredients:

• a kilogram of fresh mushrooms (honey mushrooms, saffron milk caps);

• two large carrots;

• leaves of dill and parsley.

Cooking method:

1. We thoroughly wash the mushrooms, clean them of any possible forest debris, place them in cold, slightly salted water, and cook for ten minutes.

2. Place the boiled mushrooms in a colander; when they have cooled and the excess water has drained, cut them into not too large cubes.

3. Peel the onions and carrots, cut the onion into quarter rings, grate the carrots on the middle segment of a grater.

4. Pour oil into a deep frying pan, quickly fry the onion until golden, add carrots, saute the vegetables for five minutes.

5. Add the prepared mushrooms, stirring, and fry for about ten minutes.

6. Pour in sour cream, mix well, simmer for another ten minutes.

7. Sprinkle the prepared fried mushrooms with carrots with fresh chopped parsley and dill leaves and leave for about five minutes before serving.

How to fry mushrooms with onions and chicken breast

If you add chicken meat to mushrooms, you can get a particularly satisfying and tasty meal. The combination of such products will allow you to prepare an original dish that can decorate any feast. If you use a creamy sauce, the food will turn out to be especially refined and original.

Ingredients for making mushrooms with chicken and onions:

• normal fat cream – 300 ml;
• fresh garlic – 5 cloves;
• champignons – 300 g;
• chicken breast (boneless and skinless) – 400 g;
• sunflower oil – 40 ml;
• soy sauce – 50 ml
• salt - to taste.

Cooking time: 20 minutes. Calorie content: 250 kilocalories per 100 g of finished product.

The process of creating a dish of chicken breast, onions and mushrooms:

1. The chicken is washed, dried, cut into small pieces;
2. The meat is fried in boiling oil until it acquires a beautiful golden hue;
3. The champignons are washed and cut into slices;
4. The garlic is peeled, washed, and cut into thin slices;
5. First, pour garlic into a frying pan with mushrooms, let it fry, then add the champignons themselves, turn up the heat and cook for 6 minutes, stirring constantly (the dish needs to be salted);
6. When the frying process comes to an end, pour in sauce (soy) and cream;
7. After the sauce has reached a thick consistency, turn off the heat;
8. The finished dish is served to the table along with cereals, rice, and vegetables.

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Mushrooms with carrots fried with potatoes

Ingredients:

• half a kilo of porcini mushrooms;

• 700-800 grams of potatoes;

• garlic to taste;

• oil for frying;

Cooking method:

1. Grind the peeled and washed vegetables: onion into quarter rings, garlic into small cubes, carrots into short thin strips.

2. First fry the onions and carrots in hot oil, then add the garlic, hold for another two minutes, put the sautéed vegetables on a plate.

3. Wash the white mushrooms and cut them into small cubes no thicker than one centimeter in width and two in length. Fry the mushrooms in hot oil first until they are nicely browned, then slightly reduce the gas, pour in a third of a glass of boiling water, add salt and pepper, and simmer for five minutes.

4. Cut the potatoes into cubes no larger than the mushrooms, add them to the mushrooms themselves, stirring, fry until tender.

5. Add sautéed vegetables, sour cream, finely chopped herbs, mix everything thoroughly. Leave on the stove for another five minutes and serve hot.

Champignons stewed with onions, carrots and sour cream: step-by-step description

The next dish - champignons with onions and carrots in sour cream will appeal to all gourmets. The taste and aroma of mushrooms with vegetables will not leave anyone indifferent.

• Fresh mushrooms - 1 kg;
• Carrots and onions - 2 pcs.;
• Sour cream - 500 ml;
• Vegetable oil - for frying;
• Cloves - 2 pcs.;
• Bay leaf - 1 pc.;
• Salt;
• Parsley or dill - 2 tbsp. l.

We will prepare champignons with onions, carrots and sour cream, following a step-by-step description of the process.

1. Wash the mushrooms, remove any dirt, if any, place in boiling water and boil for 5 minutes.
2. Remove with a slotted spoon and place on a kitchen towel to cool and drain.
3. Cut into medium-sized cubes, place in hot oil in a frying pan and fry over medium heat for 15 minutes.
4. Peel the vegetables, chop: carrots into small cubes, onions into quarters.
5. In a separate frying pan, first fry the onion in oil until soft, then add the carrots and fry for 15 minutes.
6. Combine vegetables with mushrooms, salt to taste, add bay leaf and cloves.
7. Pour in sour cream, stir and simmer for 10 minutes. without cover.
8. Then add the chopped herbs, remove and discard the bay leaf.
9. Stir the mixture and simmer with the lid closed for 10 minutes. on low heat.

Mushrooms with carrots fried with tomatoes and eggplants

Ingredients:

• herbs and salt to taste;

Cooking method:

1. Wash both mushrooms and vegetables thoroughly. Peel the carrots and onions, cut off the ends of the eggplants.

2. Cut the eggplants into cubes, add a little salt and set aside for ten minutes, then rinse and lightly dry.

3. Cut the champignons into large strips and fry in a moderate amount of vegetable oil for several minutes.

4. Add onions, carrots, fry for a couple of minutes and immediately add eggplants and chopped tomatoes. Add two more tablespoons of oil, salt, mix thoroughly.

5. Fry mushrooms and vegetables, stirring, until the vegetables are fully cooked.

6. Prepared mushrooms, fried with carrots and eggplants, served with fresh herbs and sour cream.

Champignons with onions and cheese: recipe with detailed description

This dish is best prepared in the oven, baking the cheese until golden brown. Champignons cooked in the oven with onions and cheese will rightfully take first place in your cookbook. A hot appetizer can be made from champignon caps stuffed with onions and cheese.

• Large mushrooms - 15 pcs.;
• Onions - 5 pcs.;
• Hard cheese - 200 g;
• Vegetable oil;
• Butter - 1 tbsp. l.;
• Salt and ground black pepper.

We prepare champignons with onions and cheese according to a recipe with a detailed description.

1. Remove the film from the mushroom caps and carefully unscrew the stems (do not throw away).
2. Cut the legs into small pieces, peel the onion and cut into cubes.
3. In a small amount of vegetable oil, fry the onion along with the legs until browned.
4. Add salt and pepper to taste and place on a plate to cool.
5. Place the caps in a buttered pan and fill with onions and mushroom stems.
6. Sprinkle a layer of grated cheese on top of each cap and place in a preheated oven.
7. Bake for 20 minutes. at a temperature of 180°C.

Salad of fried mushrooms and carrots

Ingredients:

• 380 g of small mushrooms;

• 120 g walnuts;

• sour cream, dill, salt.

Cooking method:

1. Fry the diced onion and grated carrots. Let cool.

2. Fry the washed and dried honey mushrooms until golden. Let cool.

3. Lightly fry the nuts in a dry frying pan.

4. Take the chili to taste and chop it, combine it with sour cream, crushed nuts, finely chopped dill and salt.

5. Place onions, carrots, and mushrooms in a salad bowl, fill everything with an unusual dressing, and mix.

Champignons stewed with onions, carrots and garlic

Champignons stewed with onions and carrots are an integral part of every family’s daily menu. This dish is not only very tasty, but also very healthy.

• Mushrooms - 1 kg;
• Onion - 2 heads;
• Carrots - 3 pcs.;
• Vegetable oil;
• Garlic - 3 cloves;
• Salt and ground black pepper;
• Greens - to taste.

We prepare champignons with onions and carrots according to the proposed recipe with a detailed description.

1. If the mushrooms are frozen, defrost them; if they are fresh, peel them and cut them into pieces.
2. Boil in salted water for 10 minutes, place with a slotted spoon on a kitchen towel and let drain.
3. While the mushrooms are draining, peel the carrots, garlic and onions, cut them: carrots into thin strips, onions into half rings, chop the garlic with a knife.
4. First fry the onion in oil for 5-7 minutes, add the carrots and fry everything together for 15 minutes.
5. Add mushrooms, salt and pepper, stir and fry for 15 minutes. over medium heat, stirring occasionally.
6. Add garlic, sprinkle with chopped herbs, stir and simmer over low heat under a closed lid for 5-7 minutes.