Sliced ​​champignon mushrooms. Champignon. Champignons with minced meat

Whole champignons baked in the oven are very aromatic, juicy and tasty. They retain the richness of flavor, and if you take large specimens, they are more reminiscent of mushroom meat, only with a crispier and more elastic consistency.

The champignons are baked in the oven for 25 minutes at 180 degrees.

Recipe 1: the simplest champignons, baked whole in the oven

• mushrooms - champignons - 4-6 large pieces
• butter - optional

Turn on the oven at 180 degrees to warm up.

We clean the champignons from the top skin using a knife.

Place the champignon mushrooms, caps down, on a baking sheet.

If desired, place a very small piece of butter on the stem of each mushroom.

Place in the oven for 20-25 minutes until the baked mushrooms are soft.

Remove the baked champignons from the oven, arrange on plates and serve.

Recipe 2: how to bake whole marinated champignon mushrooms in the oven

You can bake champignons in the oven in a variety of ways. Today I simplified my work and baked the whole champignons, simply placing them on a baking sheet, but marinated them first.

The classic method of marinade is mayonnaise. But today we will replace it with delicious Tartar sauce. You can use all sorts of spices, even if you want, use mushroom or chicken flavored stock cubes. However, this is not at all necessary.

• Champignons – 1 kg
• Tartar sauce - 100 grams
• Nutmeg – 0.5 tsp.
• Coriander – 1 tsp.
• Salt - to taste
• Freshly ground pepper mixture
• Freshly ground black pepper

Wash the mushrooms well under running water; if desired, you can clean the caps.

Then place the mushrooms in the plate in which you will marinate them, add the Tartar sauce and all the spices: nutmeg, coriander, salt, a mixture of freshly ground pepper and freshly ground black pepper.

Stir the mushrooms with the spices until they are evenly distributed and leave to marinate for 30 minutes. If the mushrooms spend more time in the marinade, it’s okay, they will only taste better.

Then place the mushrooms on a baking sheet. There is no need to lubricate it with anything. Place the champignons in a preheated oven at 180 degrees for 20-25 minutes. Watch the time so that the mushrooms do not dry out. When you see liquid starting to form on the baking sheet, bake the mushrooms for no more than 15 minutes after this point.

It is advisable to serve mushrooms hot, but they also remain tasty when cold.

Recipe 3: whole baked champignons with cheese in the oven

• Champignons - 400g.
• Mayonnaise – 150g.
• Cheese – 200g.
• Salt (to taste)
• Black pepper Mol. – pinch

1. Mix the mayonnaise with pepper and salt, then beat thoroughly with a mixer.
2. Grate the cheese on a fine grater.
3. Wash the mushrooms, then generously coat each mushroom with sauce and place on a baking sheet greased with vegetable oil, legs up.
4. Place in a preheated oven at 200 degrees. for 10-12 min.
5. After the time has passed, turn off the oven, sprinkle the dish with cheese and leave in the oven for 2 minutes so that our cheese melts a little.
6. We take out our dish. Ready!

Recipe 4: Whole baked champignons in the oven with photo from Jamie Oliver

• Champignons - 10 pcs.
• Chili pepper - 1–1.5 cm piece
• Large peeled garlic - 1 clove
• Fresh parsley - 2–3 tbsp. l.
• Salt - to taste
• Lemon juice - 1 tbsp. l.
• Olive oil - 3 tbsp. l.
• Hard cheese - 30 g

1. Finely chop the chili pepper and squeeze the garlic through a press.

2. Add chopped parsley and lemon juice with olive oil.

3. Rub the washed and dried champignons with this mixture and leave them for 30 minutes.

4. Cut the cheese into cubes and place it randomly in the mushroom caps.

5. Bake for 15–20 minutes in the oven at 200 degrees.

Recipe 5: baked whole champignons in the oven with filling (stuffed)

The champignons are baked in the oven for about 30 minutes; there is nothing unusual in their preparation.

1. Bacon – 100g.
2. Champignons – 250g.
3. Onion – 1 onion
4. Cheese – 150g.
5. Butter – 2 tbsp.
6. Rosemary – 1-2 sprigs for scent

• We cut the mushrooms as follows: caps in one direction, legs in the other.
• Finely chop the onion, bacon and mushroom legs with a sharp kitchen knife.
• Fry the onion in a frying pan with butter for about 3-5 minutes until transparent. At the end of the specified time, add the chopped mushroom stems and fry for another 5-7 minutes.
• In a separate frying pan, fry the bacon until dry, remove any liquid lard that will be released. After frying, add to the onion.
• Prepare a baking sheet, preheat the oven to 200 degrees, fill the caps with the prepared filling, bake for about 15-20 minutes.

Recipe 6: whole champignons in the oven with garlic and herbs

To prepare them, just a little bit is enough - vegetable oil, fresh herbs, salt - and the result is a tasty, aromatic and very appetizing dish. Whole baked mushrooms look very attractive and will decorate any holiday table!

• 10-12 medium sized champignons
• 3-4 heads of garlic
• 5-6 tablespoons vegetable oil
• Greenery

To prepare this appetizer, it is best to take medium-sized mushrooms, because... large ones will not be able to soak properly, and small ones will dry out too much.

Squeeze a few cloves of garlic onto the champignons through a garlic press, add chopped herbs, vegetable oil, salt, mix all the ingredients and leave to stand for a couple of hours.

After the specified time, carefully peel off the thin layer of filling, then place the champignons in the oven preheated to 180 degrees. When the pleasant aroma of fried mushrooms appears, turn off the oven, but do not remove the mushrooms for another 5-7 minutes: let them reach the desired condition.

Recipe 6: Whole champignons with mayonnaise baked in the oven

These mushrooms cook very quickly and always turn out tasty and juicy. This recipe is suitable for both the oven and the grill. Thanks to the rich aroma, all friends and family will not only be satisfied with such food, but will also experience true ecstasy from lunch or dinner.

1. Whole medium to large champignons 1.2–1.5 kilograms
2. Mayonnaise 3–4 tablespoons
3. Salt ½ teaspoon
4. Ground black pepper taste
5. Seasoning for mushrooms taste
6. Medium sized garlic 2–3 cloves
7. Fresh parsley taste

Preparing the champignons.

Place the champignons in a deep bowl and fill with regular cool water so that the liquid completely covers the component. Leave the mushrooms aside to infuse for 5 minutes.
After the allotted time has passed, thoroughly rinse each mushroom under running water and place on a cutting board. Using a knife, we clean the champignons from the rough spots on the caps and legs. Transfer the mushrooms to another clean deep bowl and leave them alone for a while.

Preparing the garlic.

Place the garlic on a cutting board and press lightly with the tip of a knife. Then, with clean hands, remove the husks from the cloves and rinse under running water.

Using a garlic press, chop the component directly on the cutting board, and then immediately pour the garlic into an empty saucer.

Prepare the parsley.

We rinse the parsley under running water, shake off excess liquid and place on a cutting board. Attention: to prepare champignons, I usually use ½ of the middle bunch, then the dish has an interesting aroma and its own zest, reminiscent of early summer. Using a knife, finely chop the greens and pour them into a clean saucer. Important: parsley can be added both during the roasting of mushrooms and after cooking. I use both options in practice.

Prepare the marinade.

Pour mayonnaise into a deep bowl, and also add salt and ground black pepper to taste with mushroom seasoning. We also add garlic and, if desired, finely chopped herbs. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the marinade is ready!

We marinate the champignons.

Pour the marinade into the bowl with the champignons and mix everything well with clean hands. Attention: It is better not to use a tablespoon for this action, as you can damage the mushroom caps. The only thing that will work is a wooden spatula, since it has blunt, rounded edges. Now cover the container with a lid from the pan (diagonally it should be almost the same as the rim of the bowl) and put it in the refrigerator to steep for 2–3 hours. In principle, the marinating time can be reduced to 30–60 minutes, but then the champignons will not be so juicy and tasty.

Cooking champignons with mayonnaise in the oven.

Using a tablespoon, place the marinated champignons into the sleeve and close tightly with a special thread. Meanwhile, turn on the oven and preheat it to temperature 200 °C. After this, place the sleeve, seam side up, on a baking sheet and place it on the middle level in the oven. Approximate baking time 30–40 minutes, but everything is relative, since each housewife’s oven cooks dishes differently, so the duration of the process itself varies. After the allotted time, use oven mitts to remove the container and carefully open the sleeve. Place the mushrooms back into the oven and bake them until they are golden brown. At the end, turn off the oven, take out the baking sheet and leave it aside, while the dish cools down slightly.

Using a wooden spatula, place the champignons in a special plate and serve to the dinner table. Attention: If you didn’t add chopped parsley to the marinade, then it’s time to sprinkle the mushrooms with herbs so that they are saturated with the aroma of freshness. Boiled pasta, mashed potatoes, fresh vegetable salad, as well as rice or buckwheat porridge are suitable as a side dish for this dish. The advantage of such mushrooms is that they are very filling, so you can enjoy them even without meat.

Recipe 7: Champignons on skewers, whole baked in the oven

Champignons – 1 kg
Mayonnaise – 100 gr
Soy sauce – 4 tablespoons
Ground ginger - 0.5 teaspoon
Seasoning for mushrooms – 1 teaspoon
Khmeli-suneli seasoning - 0.5 teaspoon
Hot red pepper – ¼ teaspoon
Salt - to taste

1. First you need to choose a deep, large container that would be suitable for your number of mushrooms. Pour mayonnaise and soy sauce into it, add ground ginger, hot red pepper, seasoning for mushrooms and “Khmeli-suneli”, season with salt to taste.
2. Mix the marinade well and leave it to steep so that all the spices become friends with each other.
3. Meanwhile, prepare the mushrooms. Wash them under running water and dry them well with a paper towel. If desired, you can remove the skin from the champignons; this is done quite easily. But you can leave it, it won’t affect the taste of the finished dish.
4. Place the champignons in a bowl with the marinade and mix them well so that each mushroom is covered with the sauce.
5. Wrap the champignons in cling film and leave them to marinate for 30 minutes. Mushrooms, unlike meat, do not require long marinating. If you are limited in time, then 15 minutes will be enough.
6. Then, one by one, we begin to string the champignons onto wooden skewers, tightly close to each other. Place them on a baking sheet and bake in an oven preheated to 180 degrees for 20-25 minutes.
And if you don’t have enough barbecue smoke for authenticity, then while cooking the barbecue you can pour “liquid smoke” over it. Or, while cooking, place small alder shavings down the oven in a frying pan. Then the smell of a forest fire will definitely be provided to the barbecue.

Serve the finished champignons on skewers to the table.

Recipe 8: baked champignons in the oven whole with cheese and filling

I have been making this appetizer for several years now for almost every holiday. The simplicity of preparing champignons with cheese in the oven and the availability of ingredients are captivating. In addition, mushrooms in this design have their own peculiarity: their taste changes after cooling. When hot, they can be served as an independent dish, and when cold they turn into an excellent snack.

If the presence of strong alcoholic drinks is planned on the New Year's table, then I guarantee that champignons with cheese will be one of the first to be sorted out. Can be made ahead, covered with cling film and stored in the refrigerator for 1-2 days.

Champignons - 450 g.
Hard cheese - 100 g.
Garlic - 3 cloves.
Mayonnaise - 3 tbsp.
Butter - 20 g.
Utensils and utensils: grater, knife, baking dish, plate.

Rinse the champignons. Cut the mushroom stems as close to the cap as possible. Place the mushrooms in a baking dish. It is necessary to spread it more densely, since during baking the mushrooms will lose a significant part of the water they contain and decrease in size.

Place a small piece of butter in each cap (it will make the mushrooms more tender).
Make the mushroom filling.

To do this, grate the cheese on a fine grater, mix with crushed garlic and mayonnaise.
Mayonnaise serves as a thickening agent for the filling - with it, the mushrooms will be stuffed more densely and, therefore, tastier. But if champignons with cheese are cooked in the oven at the height of the diet, then mayonnaise and butter can be omitted.

Now the time has come when you can fish out reserves of forest harvests from the bins and replenish your home menu with new culinary secrets. Recipes for mushroom treats amaze with their diversity, which does them credit, because even the simplest champignon dishes can decorate any menu. They can be fried and boiled, salted and pickled, baked and stewed, as well as prepared snacks from them and bake delicious pastries, but first things first.

Mushrooms have firmly entered our lives ever since our ancestors tried these delicious gifts of the forest. It was noted that mushroom dishes, in terms of their nutritional properties, can be a healthy competitor to meat, despite the fact that the calorie content of champignons reaches only 27 kcal.

It turns out that it’s all about proteins, which are found in abundance in mushrooms. That is why during Lent, mushroom treats acted as a meat analogue.

The world started talking about the famous champignons more than a thousand years ago, when the Italians first began cultivating them. In Europe, these mushrooms were incredibly valued and new recipes with champignons poured out from French chefs like from a cornucopia, thanks to which today we can enjoy these magnificent dishes.

In cooking, all roads are open for these mushrooms. They are used for preparing soups and sauces, salads and appetizers, as a filling for pizzas and pies, and what a delicious main course made from champignons.

There are a lot of recipes, but how should you cook fresh champignon mushrooms?

How to properly cook fresh champignons

Today, these mushrooms, as a rule, are a greenhouse product, and therefore champignons are sold in vacuum packages already clean and ready for further culinary operations.

Mushrooms that have been weighed or found in the forest should be cleaned of dirt and wiped with a damp cloth, or quickly rinsed under cool running water. Under no circumstances should champignons be soaked, otherwise they will become saturated with moisture and lose all their taste.

We suggest reading more about cleaning mushrooms in our article.

How to cook frozen champignons

If you are planning to freeze mushrooms for future use, then before doing so they should be cleaned and cut into the necessary pieces.

This measure is necessary because frozen champignons are cooked without prior thawing, otherwise they turn black and lose their taste and aesthetic qualities.

In addition, for cryo storage it is worth choosing the shock freezing method so that these greenhouse-forest treats can retain all the usefulness and goodies.

We suggest reading more about storing mushrooms in our article.

How to quickly cook champignons

The cooking time for champignons directly depends on the recipe and cooking method, however, long-term heat treatment is not required for these gastronomic delights.

In just 5-7 minutes you can prepare boiled champignons, in 10 minutes – fried ones, and 15-20 minutes for baking, but here the time period depends on the preparation time of the filling.

What can you cook from champignons?

The use of champignons in cooking today is so widespread that they can be used to make a whole range of delicious and interesting dishes.

What is important is that each recipe, despite its originality, is quite simple to execute, and therefore any novice housewife can prepare a special dinner with autumn notes. It can be traditional cuisine, vegetarian cuisine or incomparable champignon kebab.

Soups: made from champignons

There are a lot of options for mushroom soups. These can be lenten dishes, where the broth is cooked directly from champignons (fresh or frozen), after which vegetables, cereals, pasta, eggs and other ingredients are added.

Also very popular are mushroom first courses based on meat broths: chicken, beef and even fish.

Puree soups with fried champignons and herbs are a special gastronomic chic.

However, classic mushroom soup remains unrivaled.

Mushroom soup

Ingredients

• Champignons – 300-400 g;
• Carrots – 1 pc.;
• Onion – 1 large head;
• Potatoes – 3-5 tubers;
• Chicken egg - 2 pcs.;
• Dill greens – 1 bunch;
• Butter - 2 tbsp;
• Pearl barley – 1/3 cup;
• Black pepper powder – ½ tsp;
• Salt - to taste;

Preparation

1. First, let's boil the pearl barley, having previously washed the grains.
2. Place champignons cut into small pieces into another container and pour 4 liters. water, then put on the fire and cook after boiling for 10 minutes.
3. Meanwhile, peel all the vegetables. Grate the carrots, chop the onion into small cubes and fry it all until golden brown;
4. When the pearl barley is cooked, transfer it to a saucepan with mushroom broth, also add chopped potatoes, fried vegetables and continue to cook the soup until the potatoes are ready.
5. Mix the eggs in a bowl with a fork to form a white-yolk mass and then add the egg mixture into the boiling soup in a thin stream. Finely chopped dill, salt, pepper and butter are also placed in the pan. Lunch is ready!

Based on this recipe, you can safely experiment with ingredients. Add tomato or tomato paste to the soup and it will acquire a piquant sourness.

You can replace pearl barley with rice, noodles, millet, or add nothing at all except vegetables.

If you cook the soup in mushroom broth without grains, and then use a blender to turn it into puree, adding creamy processed cheese or cream, you will get an incredibly tasty cream soup, which must be garnished with mushrooms and herbs fried to a crisp.

Simple main courses and snacks

Champignons are a universal product that harmonizes perfectly with vegetables, meat, and dough. These mushrooms are suitable for absolutely any type of heat treatment. They can be fried with onions and potatoes or cauliflower.

If you stew them with white cabbage and potato cubes, you can get the well-known hodgepodge.

Julienne with mushrooms

Julienne according to various recipes, zrazy, dumplings, pizza, chicken, fish, squid, pancakes and pies, and many other gastronomic discoveries. Champignons are a real treasure, because you can cook any dinner or lunch with them.

Julienne with chicken and mushrooms “Hunter”

From this video you will learn how to cook julienne with chicken and mushrooms. Cooking julienne involves using cocotte makers and an oven, but we will show you how to prepare julienne at home without an oven and without cocotte makers.

Cooking stuffed hats

Champignon caps are stuffed with various minced meats: meat, cheese, ham, rice, eggs, herbs, and then baked in the oven.

Delicious salads with mushrooms

It is impossible to count how many recipes for salads with champignons exist. For example, the “mushrooms under the snow” salad, where champignons are layered with eggs, potatoes and rice, smeared with mayonnaise, is an excellent option for the New Year’s menu.

Also incredibly tasty and satisfying is the Imperial salad, which is also laid out in layers: boiled grated potatoes, sliced ​​ham, fried champignons with onions, grated egg and cheese with garlic and mayonnaise.

We offer you several more selections of salads with the addition of champignons.

How to prepare mushroom sauces

Mushroom sauce for Italian pasta would be a great addition. Some versions of lasagna also allow these mushrooms into their recipe.

Let's learn how to prepare mushroom sauce in different variations.

What a miracle are champignons with vegetables and meat in pots in a creamy sauce. Place pieces of veal, mushrooms, potatoes, zucchini, onions, tomatoes, cheese in a ceramic container and pour in salted cream and broth sauce. In 1-1.5 hours at 180 o C you will have a delicious dish ready that will definitely win the heart of your chosen one.

Preparations for the winter

In addition to ordinary dishes, champignons are also popular among housewives who prepare food for the winter. We suggest you read how to prepare a pickled mushroom appetizer in the following articles.

Mushroom sauces and soufflés, appetizers, canapés, hot and cold dishes - the champignon menu is extensive and varied. However, the possibilities of this greenhouse-forest product do not end there.

Follow the updates on our website, because champignon dishes are very diverse and more than one mushroom article awaits you.

Bon appetit!

First, I want to tell you about the benefits of these mushrooms. This is a low-calorie product. Fresh mushrooms have only 27 calories. Fried ones contain a little more - 47 calories per 100g.

This product is classified as vegetable proteins. Since 100 g contains 4.3 g of protein and only 1 g of carbohydrates and fats. The low calorie content of the product is due to its content of up to 92% water. Therefore, everyone who sits on can safely cook them

While the potatoes are frying, you can prepare the champignons. Cut into small slices. Look at the potatoes, the sizes should be approximately the same. We also need a bow. Chop it into half rings, then place it in another frying pan along with the champignons. Fry foods for about 15 minutes.

Be guided by the onion; as soon as the golden color appears, the mixture is ready. Mushrooms and onions should be added to the finished potatoes. Mix everything, set the heat to low and season with cream or. I usually take about 200 ml of cream. And mayonnaise is added to taste, usually about 100 g. Fry with mayonnaise or cream and leave to simmer for another 5 minutes.

Frozen champignons can also be fried with potatoes. Here the roasting order will be different. Heat a frying pan, pour a couple of tablespoons of vegetable oil into it. Add the mushrooms and fry them for 10-15 minutes. While they are frying, peel the potatoes and cut them into strips. Add to the champignons and fry until the potatoes are fully cooked. Don't forget to stir the food constantly. As a rule, the dish is ready after 20-30 minutes.

For clarity, here is another good video:

How to fry champignons with onions in a frying pan

Roasted mushrooms and onions perfectly complement meat dishes and warm salads. As well as a variety of side dishes. It can be a separate dish. The recipe is quite simple. For it we will need:

• champignons – 500-700 gr.;
• 1-2 onions;
• salt;
• black pepper, other spices to taste;
• refined oil;

Food must be washed and dried before cooking. Cut the mushrooms as you like - they can be large or small slices. The onion should be cut into half rings. Heat a frying pan and pour refined oil onto it. The champignons are laid out first. They need to be fried for 5-7 minutes until a golden crust appears.

Then the fire is reduced and the onion is added. The frying needs to be stirred constantly. After a few minutes, the onion will acquire a pleasant golden hue. A couple of minutes before the dish is ready, add pepper and salt. At the end you can add sour cream or cream. Simmer for another 5 minutes.

If the champignons were frozen, take a medium onion for half a kilo of product. It is fried in a frying pan until it turns golden. Then add the mushrooms and fry for another 15 minutes until fully cooked.

You can add a delicate creamy taste to the dish using butter or cream. Cream cheese will also give the dish a special piquancy. These ingredients should be added in the last couple of minutes of cooking. Try it, it turns out to be a very delicate taste.

How to cook champignons with sour cream in a frying pan

Mushrooms with onions in sour cream are a simple, but very satisfying and healthy dish. Keep in mind that the dish will have a more intense mushroom flavor if the pieces are larger. If the champignons are small, you can not cut them, but fry them whole.

We will need 400-500 gr. mushrooms and 1 onion. A few tablespoons of sour cream, a couple of tablespoons of vegetable oil. Salt and spices to your taste.

So, wash and dry the product. We cut it as we like, I cut the mushrooms into 4 parts. Heat the frying pan, pour in vegetable oil and lay out our pieces. You need to fry them for at least 10 minutes. The reference point is liquid, it should all evaporate. We cut the onion not into half rings, but into cubes. Add to the frying. Pour sour cream or mayonnaise there. Reduce the heat and let our mixture simmer for 10-15 minutes without a lid.

During the frying process, you can add 1 tbsp to the mushrooms. flour. Then, if you cook them with cream, the sauce will be thicker. You can add greens - 3 tbsp. chopped parsley or 1-2 tbsp. dill. You can use cilantro to decorate the finished dish.

At the end of cooking, you can squeeze out a clove of garlic. If you want to cook julienne, then place the finished dish in pots. And bake for literally 15 minutes in the oven. It is served with table white wine.

On a note: Some housewives add beaten yolk to the finished mixture. This is done in order to get rid of the sour taste of sour cream. The dish will be even tastier if you add grated cheese at the end. And leave in the pan until it melts.

When you smell fried mushrooms, I remember how my dad and I went mushroom hunting. You walk through the forest, inhaling the pine aroma of trees, rotten grass, and moss. This is freaking great.

How do you cook mushrooms? Perhaps you have your own interesting recipes. Let's share the secrets of cooking champignons. Don't forget about updates. Bring your friends and share links. Always glad . Bye.

Champignon is one of the most popular mushrooms. Many people love champignons for their neutral, delicate taste and ease of preparation. There are forest varieties, as well as mushrooms grown artificially.

The latter are sold freely at every market and in supermarkets all year round.
Champignons have a lot of protein - as much as 4.3 grams per 100 grams of product, and their calorie content is only 27 kcal, so they can be safely included in the diet even for those who are losing weight. There are essential amino acids (panthenolic and linoleic acids, biotin), vitamins C, PP, B5, potassium, phosphorus and calcium, as well as folic acid.
It is impossible to get poisoned by champignons - they contain absolutely no toxic substances. Therefore, these mushrooms can be consumed even in their raw, unheated form.
The only thing you need to keep a close eye on is freshness. Fresh mushroom is light, without dark spots, elastic and hard to the touch, with a strong mushroom smell. The size can be very different: small ones are good for pickling, and large ones will be convenient for cutting.
You can also use frozen champignons; you can also prepare dishes from them quickly and tasty. When choosing frozen champignons in a package, try to look at them more closely: they should be light in color and without an icy crust.
How to deliciously cook champignon mushrooms? Champignons go well with both meat and fish, not to mention a variety of vegetables. Therefore, they can be added to countless dishes. These can be salads, soups, main courses, side dishes, and baked goods.
How to cook champignons deliciously? What dishes will not take much time, but will appeal to your family and guests?

Cheese soup with champignons

How to make delicious champignon soup?
There is a very simple and quick recipe, and the main secret here will be the cheese. Take potatoes and carrots, boil them in salted water. Cut the mushrooms into thin slices, chop the onions. Place the onions and mushrooms in a frying pan, sauté and add to the soup. Grate the processed cheese (preferably two or three) and add it to the boiling broth. Stir the soup thoroughly until the cheese is completely dissolved.
Mushrooms in this dish, by the way, fully replace meat.

Champignon cream soup

It is served in many restaurants and is considered a real delicacy. The main “character” here is, of course, mushrooms, you will need a lot of them.
Fry the onion in a frying pan, add finely chopped champignons, chopped garlic, and your favorite spices. Sauté the vegetables in vegetable oil with the addition of a small amount of flour and pour in heavy cream (you can use it with a high percentage of fat content). Now put it all into a saucepan and dilute with vegetable broth. Puree the soup using a blender and serve with toast or croutons.

Mushroom soup with chicken and rice

Quite an unusual combination, but your household will definitely like this soup. Take the chicken, boil it until cooked, separate the meat from the bones and cut it into slices. In the same broth, boil the sliced ​​carrots, and at the end of cooking, add long-grain white rice. Chop the champignons, fry in a frying pan with onions and add to the soup along with the chicken. This soup will be very satisfying and tasty.

Snack in the oven

Guests suddenly arrived and you need to cook something tasty and very quickly? Take champignons, preferably medium-sized or even small ones, wash them thoroughly and place them whole in a bowl. Add your favorite spices and a little vegetable oil, stir. Preheat the oven to 200 degrees, turn on the grill mode. Place the mushrooms on a baking sheet and bake for 7-10 minutes. During this time, you can prepare any sauce for them - based on sour cream, mayonnaise, mustard, tomato, with the addition of garlic and herbs, aromatic herbs.

Mushroom julienne

Finely chop the onion, chop the champignons into slices, fry it all in a frying pan. Add flour there until it turns golden, and pour sour cream over the dish, simmer for another 5 minutes with the lid closed.
Place the mushrooms in a baking dish, grate the cheese on top and place in the oven for another 7-10 minutes. The cheese should bake and form a golden brown crust, under which there will be a delicate julienne.

Stuffed champignons for a feast

An excellent option for a holiday table. It is better to choose larger mushrooms, between medium and large. Remove the stem and clean the cap. Take minced chicken or assorted minced meat, mix it with spices, garlic, finely chopped onion, and herbs. Stuff the champignons and place in the oven for 15-20 minutes.
In the last 5 minutes, you can put a slice of cheese on each mushroom - it will melt and be even tastier.

Fried potatoes with mushrooms

What to cook from champignons quickly and tasty? This is an excellent option for a quick lunch or dinner, in which mushrooms replace meat, so this dish is also suitable for Lent. Peel and cut the potatoes, place in a well-heated frying pan with vegetable oil, and fry until tender.
While the potatoes are frying, in another frying pan, fry the onion, cut into half rings, along with the sliced ​​mushrooms. When everything is ready, transfer to one pan, add a little sour cream or mayonnaise, sprinkle with herbs, cover with a lid and leave to simmer for 5 minutes. By the way, you can also use frozen mushrooms for this dish.

Champignons with chicken in sour cream

This is a childhood favorite sauce for potatoes, pasta, rice, buckwheat, and any other cereals and side dishes. How to deliciously cook champignons in a frying pan?
They are extremely simple to prepare, but there is one caveat. First, in any case, you need to fry the onion until golden brown. Then add the champignons - usually you need a lot of them, as they fry quickly and give off a lot of liquid. That is why you don’t have to cut them very finely, it’s better to cut them into thick slices. Allow the liquid to evaporate and cook the mushrooms to a darker brown color. Chicken fillet should be cut into cubes and fried in oil separately, and then mixed with prepared mushrooms. Now you can add sour cream - let it boil and cover with a lid.
Excellent gravy for any side dish is ready!

Pasta with bacon and mushrooms

This dish is also prepared very quickly. If in previous recipes champignons were combined mainly with sour cream or cream, here the site sympaty.net invites you to experiment a little and use tomato sauce and tomatoes.
As always, we start with onions: cut them into half rings and throw them into a heated frying pan. Add chopped mushrooms there, and when they release the liquid, cut the bacon into thin long slices.
Prepare the sauce separately: fry the tomatoes, add tomato paste, garlic, and spices. Boil your favorite pasta, put it on a plate, put mushrooms and bacon on it, and pour tomato sauce on top.
Now you know exactly how to cook everyone’s favorite champignons, both quickly and tasty. Bon appetit!

Champignons are mushrooms that belong to the class Agaricomycetes, order Agariaceae, family Champignonaceae, genus Champignon (lat. Agaricus).

Champignon - description and characteristics.

Champignon caps have a massive appearance. The small mushroom has a rounded cap, but as it grows it straightens and becomes flatter, reaching a diameter of 10 cm. Depending on the species, the color of the cap can be either white or brown, sometimes even brown. Its surface can be not only smooth, but also with hard scales. The spore plates change color over time from white to almost black.

Champignon mushrooms have white flesh with a yellowish or reddish tint and a distinct “mushroom” or anise aroma. Smooth, dense champignon legs with remnants of a private blanket have two-layer or single-layer rings.

Types of champignons, names and photos.

There are about 200 different types of champignons, which can be edible, semi-edible, inedible or even poisonous. Below is a description of several varieties.

Edible champignons.

• is an edible mushroom that grows in the countries of Central, Western and Eastern Europe, as well as in the Asian part of the Eurasian continent in countries with a temperate continental climate. Under natural conditions it can grow in park areas, near human habitats, in gardens and orchards. Can form communities in the form of circles, sometimes quite large. The common champignon is a mushroom whose height rarely exceeds 10 cm. The cap, painted white, sometimes with a brown tint, can reach 8-15 cm in diameter. In a young mushroom it has a hemispherical shape with strongly curved edges. As the mushroom ages, the champignon cap straightens and becomes flat with a silky or finely scaly surface and a convex central part. The flesh of the mushroom is white, slightly pink when cut or broken (although according to some encyclopedias, the color does not change when cut). The plates of the hymenophore are painted white, but as they age they become pink and then dark brown or purple. The leg is usually smooth, up to 2 cm in diameter, has a slight thickening near the base and a wide ring located closer to the middle. It is no different in color from the cap. The common champignon bears fruit from late spring (May) to mid-autumn (October).

• is an inhabitant of mixed and coniferous forests of Russia, Belarus, Poland, Germany, France and other countries with a temperate climate. In deciduous forests it occurs in isolated cases. Popularly it has other names: blahushka or cap. It often grows near anthills and forms large clusters. Young mushrooms of this species are characterized by a cap that has an ovoid-bell-shaped shape. As it ripens, the cap opens and becomes flat-spread with a maximum diameter of 7-10 cm. Its surface is painted in brown-brown tones with a rusty tint and covered with dark-colored scales. The white flesh of the forest champignon cap becomes reddish when exposed to air (cut or broken). The hymenophore plates located on its lower part change color from white to dark brown as the fungus grows. The height of the cylindrical stem with a slight thickening at the base does not exceed 6 cm with a diameter of up to 1.5 cm. The forest champignon bears fruit from mid-summer (July) until the first frost (October). Widely used for culinary purposes.

• grows in open spaces, on soils abundantly covered with herbaceous vegetation. Found in forest clearings, forest clearings, and park areas. It practically does not grow near deciduous trees, but can form mycorrhiza with. This type of champignon is widespread in Russia and in European countries with a temperate climate. It can grow both on plains and in mountainous areas. The fleshy cap of young champignons has the shape of a bell with the edges turned inward and a blanket that covers the hymenophore plates. Over time, it straightens and becomes almost flat, although a small bump may remain in the center. Its surface can be smooth, silky or covered with fibrous scales of yellow or brownish color. The champignon cap, whose diameter ranges from 8 to 20 cm, is painted in white or cream tones, but as the mushroom ages, it acquires ocher shades. The dense pulp of the fruiting body is white, but turns yellow when broken or cut. As the mushroom ripens, it becomes softer. A characteristic feature of this type of champignon is its pleasant anise or almond aroma. The hymenophore plates located on the lower part of the cap change their color from gray or white to mustard, chocolate or brown-violet as the mushroom grows. The leg of field champignons does not exceed 10 cm in height with a diameter of no more than 1.5 cm. There is a slight thickening at the base. The color of the stem does not differ from the color of the cap. Active fruiting begins at the end of May and ends in mid-November. Field champignons should be collected carefully, as they have an external resemblance to poisonous mushrooms and yellow-skinned champignons.

• - an edible mushroom, naturally distributed in coniferous and deciduous forests of Europe and Russia, including the territories of Eastern and Western Siberia, as well as the Far East and Primorsky Krai. Most often it forms mycorrhizae with spruce and beech. Found in both small and large groups. In young champignons, the cap has an ovoid shape, which, as the mushroom matures, straightens and takes on the appearance of a flat disk, the diameter of which can reach 10 cm. Its smooth silky surface, painted in white or cream tones, gradually acquires a grayish or light brown color. When touched, the cap becomes covered with lemon-yellow spots. This type of champignon is characterized by a change in the color of the flesh when cut from white to ocher-yellow and the presence of a pronounced anise aroma. The plates located on the lower part of the cap are quite wide and often spaced. As the fungus grows, their color changes from pure white or grayish to pink or brown (sometimes with a white border). In some mushrooms, the plates can even take on the color of dark chocolate. The slender leg of the champignon, 8 to 12 cm high, with a slight thickening at the base, has dense fibrous flesh in young mushrooms; with age, the leg becomes hollow. The period of mass fruiting of copse champignons begins in mid-June and ends at the end of September.

• refers to a rather rare species, forming small clusters in light deciduous forests, and growing under fallen leaves. The caps of young mushrooms have a convex or conical shape with a blunt apex. As the champignon reaches maturity, they become flat, and the smooth skin that covers them and is colored brown-brown cracks and acquires a fibrous-scaly texture. The maximum diameter of the cap of a dark red champignon does not exceed 12 cm. Its white flesh, which has a slightly sour smell, acquires a rich red color when broken or cut. The often located pinkish plates of the hymenophore do not grow together with the stalk and can turn red when touched. The cylindrical leg, slightly thickened at the base, has a height of 8 to 10 cm and is painted in light gray tones. Below the ring left after the veil is torn, its surface is covered with scales. The dark red champignon bears fruit in summer and early autumn. Used in cooking for preparing first and second courses.

• Champignon bisporus, or garden ( aka royal champignon, brown champignon) (lat. Agaricus bisporus) distributed both in natural conditions and as an artificially cultivated species. Two of the three varieties of Agaricus bisporus occur naturally, growing in temperate European countries on soils devoid of grass. They can be found in gardens, on compost heaps, in vegetable gardens, and occasionally in forests. Garden champignons are grown artificially in France, the Netherlands, Poland, the United States of America, England and the countries of the Asian region, where the leaders are Taiwan, China and South Korea. The round, dense cap of young champignons has curved edges, on which the remains of a blanket covering the hymenophore plates are often visible. Its smooth or slightly scaly surface is colored brown or white (found in both natural and cultivated forms), as well as cream colors (artificially propagated). The diameter of the caps of adult mushrooms can reach 8 cm. The flesh of the dense fruiting body is white, has a pleasant, pronounced mushroom aroma, changing color to pink or pale red when broken or cut. As the bisporous champignon ages, the hymenophore plates change color from pink to dark brown, sometimes with a purple tint. A rather thick cylindrical leg, no more than 10 cm high, with a smooth surface, may taper slightly towards the base. Its color does not differ from the color of the cap, but it may have brownish spots. Under natural conditions, garden champignons bear fruit from late spring to early October, while artificially cultivated species produce crops all year round.

• - an edible mushroom of the third category, it belongs to quite rare species and is found in European countries with temperate climates. It is an inhabitant of coniferous or deciduous forests, as well as city parks. Forms numerous groups that often grow near anthills. Like all champignons, the mushroom caps of this species at the beginning of development have a spherical shape, which changes to flattened as it matures. However, a characteristic feature of the August champignon is the presence of numerous orange-brown scales on the brown surface of the cap. The size of the cap of an adult mushroom does not exceed 15 cm in diameter. The dense white pulp has a pleasant almond aroma. When cut when exposed to air, its color changes to yellow or brownish. The hymenophore plates are free and do not run down the stalk. Their color gradually changes with age from light pink to brown-black. The height of the dense, strong, hollow inside leg does not exceed 10 cm. Its surface is covered with small yellow-brown scales, changing to yellow below the ring left after the rupture of the general integument. August mushrooms grow from mid-August to mid-October.

• is a typical inhabitant of coniferous forests, where it forms a stable mycorrhiza with, although symbiosis with spruce trees occurs. It has a second name - distinctly nodule. During the aging process, the appearance of the cap undergoes successive transformations from ovoid through wide-conical to flat. When pressure is applied to the surface of the white or cream-colored fibrous skin, yellow spots with a lemon tint appear. The maximum diameter of the cap of an adult mushroom does not exceed 12 cm. The dense pulp is white in color and has a persistent aroma of almonds or anise. As the mushroom ages, the whitish plates of the hymenophore become black-brown with red spots. The long, rather thin stalk is hollow inside and slightly thickens closer to the ground surface. Above the thickening site it is almost always curved. The remains of the bedspreads, forming a ring, may be covered with small scales on the inside. The crooked champignon bears fruit throughout the summer and ends the season in late autumn.

Poisonous champignons.

• Red champignon (yellow-skinned champignon, yellowing) (lat. Agaricus xanthodermus) is a poisonous mushroom that grows almost all over the world, from the United States of America to Australia. It is found in deciduous or mixed forests, city parks, protective forest plantations, private and agro-industrial gardens, wet meadows and grassy fields. The cap of a poisonous champignon, resembling a bell in appearance with the edges slightly bent inward, can reach 15 cm in diameter. Its smooth, dry surface, painted light brown or white, acquires a pronounced yellow tint when pressed. As it ages, its edges may crack. The pulp of the fruiting body has different colors. The flesh of the cap is light brown, acquiring a yellow color at the point of fusion with the stem, which turns into orange or yellow-orange at the base of the stem. A characteristic feature of the red champignon is a specific phenolic odor, which intensifies many times during the heat treatment of the mushroom. As they mature, the hymenophore plates change color and turn from white to brown. Poisonous yellow-skinned champignons begin to bear fruit in early July and end in early October.

• Möller's champignon, or variegated champignon (lat. Agaricus moelleri), sometimes also called flat-hat. This is a rare poisonous mushroom, common in countries of the northern hemisphere with a temperate climate. Grows on fertilized fertile soils rich in humus. Found in groups or rings in urban plantations and forests of any type. The flat or slightly convex white cap, the size of which ranges from 5 to 14 cm, is covered with small scales, the color of which varies from gray with a brown tint to soot-black. The white flesh of the variegated champignon has a sharp, unpleasant odor and quickly turns brown when broken. The pinkish plates of the hymenophore become brown with age, resembling the color of milk chocolate. The swollen base of the leg turns yellow. Variegated champignons begin to appear on the surface of the soil at the end of summer and bear fruit until late autumn, right up to frost.

• California champignon (lat.Agaricus californicus) is a poisonous mushroom that is a typical endemic of the state of California in the USA, where it grows freely in all gardens, on city and home lawns and in numerous forests. The small thin cap of an adult mushroom is painted in whitish or light brown tones, with a clear metallic sheen. Its surface can be either smooth or covered with scales. A characteristic feature of poisonous Californian champignons is the preservation of the color of the flesh when cut and a pungent aroma reminiscent of the smell of phenolic compounds. The hymenophore with a lamellar structure changes its color as the champignon ages from white to chocolate brown. The surface of the curved leg does not differ in color from the color of the cap, but unlike it, it does not have scales.