Forest russula can be collected only in a warm, rainy period. You can buy artificially grown champignons today in winter and summer. Trade counters abound with offers of white delicacy.
Choose fresh specimens with no visible spots on the hats. Refuse to purchase lethargic or damaged individuals. Don't risk buying Forest mushrooms from random sellers. Pick up necessary products and start creating a savory treat.
Ingredients:
- mushroom caps - 3-4 pieces;
- table salt - ¼ teaspoon;
- chicken egg - 1 piece;
- refined vegetable oil- 100-150 milliliters;
- breadcrumbs - 100 grams;
- flour - 1-2 tablespoons.
How to cook mushroom schnitzel
Select large mushrooms. Mushrooms collected in the forest, thoroughly wash and clean. If you have cultivated mushrooms, they are usually very clean and don't need to be washed. Just remove the skin from the hats and separate the legs. The latter can be used for soups.
With a sharp knife, make longitudinal and transverse cuts on the surface of the cap. Since the material you are working with has a sloping, rounded shape, it will need to be slightly corrected so that fragile workpieces do not crumble during alignment.
Release the eggs into a convenient bowl, add salt and lightly froth with a fork or whisk until smooth. Put the flour in a bowl of suitable size. Determine breadcrumbs for breading in a saucer. Next, dip each hat in flour, then dip in egg wash and finally bread in breadcrumbs.
Put in a frying pan with hot oil and fry the mushroom schnitzels until golden brown, crispy.
Put the finished products on a dish, previously covered with a paper towel to remove fat. Serve hot, although they are also delicious when cold. Favorite potato side dish, vegetable salad and a glass of white wine - why not romantic dinner.
Bon appetit!
And complex recipes for any occasion.
Ingredients for french fries:
500 g champignons, 3 tbsp. flour,
5 tbsp breadcrumbs,
1 egg, salt
Preparing mushroom fries:
1. rinse, cook until half cooked. If the mushrooms are large - cut into 2-3 parts.
2. Heat vegetable oil on or in a fryer. Beat the egg with salt.
3. Bread the champignons in the following order - flour, egg, breadcrumbs. Fry until golden brown.
4. Serve with any white sauce.
Bon appetit!
Champignons, ham, and breadcrumbs
Ingredients: 1 kg. champignons, 100 g of ham, 5 table. spoons of breadcrumbs, 100 g hard cheese, salt, ground to taste, vegetable oil for frying
Cooking: Wash the mushrooms, separate the caps from the legs. Put the caps in a heat-resistant form, salt and put in the oven for 10 minutes. Meanwhile, finely chop the legs and fry them in a pan. until the liquid evaporates. Then add finely chopped ham. Fry for two minutes. Pour in the breadcrumbs. Fry for 1-2 minutes. Grate the cheese on a fine grater and put half of it into the pan, mix quickly. Remove the hats from the oven and quickly put the resulting filling into them. Sprinkle the remaining cheese on top.
Bake. until the cheese is melted.
Time for preparing: 20-30 minutes.
Home Files » Cooking recipes» Champignons in batter with sour cream sauce
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Champignon in a crispy crust with spicy sour cream sauce will not go unnoticed on the table.
Your family will surely appreciate the taste of this snacks.
Fast, tasty, unusual!
Would need:
1 kg of medium size,
1 cup flour
1 pack of breadcrumbs,
For sauce:
200g sour cream
2 cloves of garlic
Cooking:
Champignon wash under running water.
Cut off the legs so that the mushrooms look like balls (then you can cook soup from the legs or use them to stuff the pie).
Throw the hats into boiling salted water for 5-7 minutes.
This is enough for everything you need to batter.
You will need three deep bowls.
In one beat eggs with salt. Pour flour into another plate. And in the third - breadcrumbs.
Drain water from mushrooms. Dry them a little on a towel.
Roll each mushroom ball in turn in flour, in egg and then in breadcrumbs.
Fry in a large amount of vegetable oil in a deep frying pan.
Put the mushrooms fried until golden brown on a napkin so that excess oil is drained from them.
For sauce beat sour cream well with a mixer. to taste and add finely chopped dill and garlic.
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Mushrooms in breadcrumbs - recipes on foodnex.ru
- Breading with basil.
- 8 pieces of crackers
- 1 part almond
- 1 part basil
- Breading with walnuts.
- For meat cutlets and poultry cutlets.
- 7 pieces of crackers
- 1 part nuts
- 1 part dill greens
- 1 part garlic
- Breading with mint.
- 8 pieces of crackers
- 1 part mint
- 1 part dill greens
- Breading with dill seeds.
- For lamb.
- 8 pieces of crackers
- 1 part garlic
- 1 part dill seeds
- 1 part barberry
- Breading with blackcurrant leaf.
- 7 pieces of crackers
- 1 part garlic
- 1 part dill greens
- 1 part currant leaves
- Breading with red pepper.
- For and fish.
- 7 pieces of crackers
- 1 part garlic
- 1 part dill greens
- 1 - 3 parts sweet pepper
Advice: You don't have one of the ingredients? Exclude such recipes using the form on the left side of the screen!
Mushroom appetizer 2 (in batter with sauce). c photo, we will show you how to cook!
Wash the champignons, cut off the legs (so that they are on the same level with the caps), pour boiling water over (leave for 10 minutes, stirring occasionally).
Beat the egg, season with salt. Dip the mushrooms, one at a time, first in the flour, then in the egg, then in the breadcrumbs.
In a saucepan or deep frying pan (I fried in a saucepan with a lot of oil, like french fries), heat the oil (then reduce the fire) and fry the mushrooms in portions until golden brown, remove, put on a napkin so that excess fat is absorbed ... in general, everything is about the same in french fries.
Squeeze into sour cream through garlic, add chopped dill and salt, everything to taste, mix, the sauce is ready.
Bon appetit!
Mushrooms fried in breadcrumbs. discussion on liveinternet - Russian online diary service
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Mushrooms in breadcrumbs
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If you don’t know what to cook for dinner and how to please your family, take on cooking delicious and quick snack from champignons in batter. Believe me, none of your household or friends will remain indifferent to golden, crispy mushrooms.
Although there are a lot of recipes for making champignons in batter, we offer 6 of the most popular among most housewives. It is worth saying that mushrooms can be fried in batter not only as a whole, but also in straws, slices, and only hats alone - the choice is yours.
This delicious recipe cooking champignons in batter and breadcrumbs is a great idea original snack for a buffet table or for a small snack before dinner for the whole family.
- 10 champignons;
- 2 eggs;
- 50 ml of milk;
- Salt and black ground pepper;
- 1 tsp. liquid honey and pomegranate sauce;
- Vegetable oil;
- 1 st. l. lemon juice.
To get an unforgettable taste of snacks, use the recipe with step by step photo cooking champignons in batter.
Cut off the tips of the legs from the mushrooms, remove the film from the caps, rinse the mushrooms, put in boiling water and boil for 5-7 minutes.
Remove with a slotted spoon, put on a kitchen towel, let drain, cool slightly and cut in half.
Mix honey in a small bowl pomegranate sauce, lemon juice, salt (if required to taste) and ground pepper, mix.
Put the mushrooms in the marinade, leave for 20 minutes, and during this time prepare the batter.
Mix milk, eggs and a little salt, beat with a whisk.
Prick each half of the mushroom with a fork, first roll in flour, then in eggs and breadcrumbs.
Dip the mushroom halves again into the egg mixture and again into the breadcrumbs.
Heat vegetable oil in a deep frying pan so that the mushrooms float in it.
Dip the mushroom halves and fry until golden brown over medium heat.
Champignons cooked in batter with garlic sauce
Champignons cooked in batter with garlic sauce– delicious savory snack that vegetarians will love.
- 500-700 g of champignons;
- According to 3 st. l. breadcrumbs and flour;
- 2 eggs;
- Vegetable oil.
Sauce:
- 5 st. l. sour cream;
- 1 bunch of green dill;
- 4 garlic cloves;
- Salt and black ground pepper.
- Mushrooms after pre-cleaning, pour boiling water and leave for 15 minutes.
- Cut off the legs so that they remain at the level of the hats.
- Beat the egg with a whisk, salt, dip the mushrooms first into the flour, then into the eggs and immediately into the breadcrumbs.
- Put in hot oil in a pan (so that the mushrooms practically float in it).
- Fry until nice golden brown and place on paper towel to drain excess oil.
- Prepare the sauce: mix sour cream with crushed garlic, chopped herbs, salt and pepper to taste.
- Serve mushrooms with garlic sauce poured into gravy boats.
Champignons in batter, cooked whole
Cooking whole champignons in batter will not take much of your time, but the appetizer will turn out tasty and appetizing! Such crunchy mushrooms will look good on the festive table.
- 300 g of small champignons;
- 2 eggs;
- 2 tsp ground paprika;
- 100 ml of milk;
- flour and breadcrumbs;
- Vegetable oil and salt.
stick step by step recipe cooking champignon mushrooms in batter and see how easy and simple it is.
- Boil small mushrooms in salted water for 5-7 minutes, put on a towel with a slotted spoon and leave to drain.
- Beat eggs with milk, add paprika, salt and pepper, beat again.
- Dip the mushrooms in the egg and milk mixture, then prick with a fork and roll in the flour.
- Dip again in the egg mixture and then in the breadcrumbs.
- Fry in boiling vegetable fat until a pleasant golden color, put on a paper towel for 5-7 minutes to drain the fat and serve with sliced vegetables.
Champignons in batter with cheese and garlic
Mushrooms cooked in batter with cheese are perfect for any event in your home or office, especially since the appetizer is prepared very quickly. It is worth saying that a culinary specialist of any age and even without experience will be able to cope with the task - there would be a desire.
- 700-800 g of champignons;
- Vegetable oil;
- 3 eggs;
- 100 g of hard cheese;
- Salt;
- 2 garlic cloves;
- 100 ml of milk;
- 1 st. l. flour.
A recipe with a photo will help you cook champignon mushrooms in batter with cheese.
- Peel the mushrooms from the film on the caps, rinse and boil in salted water for 7 minutes.
- Put in a colander, rinse cold water and leave to drain.
- Combine milk, eggs, flour, crushed garlic, grated cheese and salt on a fine grater, beat with a whisk.
- First, put the mushrooms in batter, then in hot oil and fry until a pleasant blush on all sides.
Champignons in batter with mustard
If there are few fruiting bodies in the refrigerator, cook them in an unusual way. Fry champignon mushrooms in batter with mustard. Such a savory appetizer served with a side dish of boiled potatoes or mashed potatoes, your household will definitely like it.
- 500-700 g of champignons;
- According to 3 st. l. flour and breadcrumbs;
- 1 st. l. Russian mustard;
- 100 ml of water;
- 2 garlic cloves;
- Vegetable oil - for frying;
- 1 st. l. soy sauce;
- Salt and black ground pepper.
How to cook champignons in batter with mustard, learn from a step-by-step recipe.
- Mushrooms are washed, laid out on a paper towel and left to dry.
- Preparing a batter for mushrooms: Soy sauce mixed with flour, crushed garlic and mustard, poured in 100 ml of water and mixed until the consistency of sour cream is obtained.
- If necessary, add salt, pour in ground black pepper and mix everything again, leave for 15 minutes.
- A lot of vegetable oil is heated in a frying pan (so that the fruiting bodies float in it).
- Mushrooms are dipped in batter, then in crackers and immediately in boiling oil.
- Mushrooms are fried until a beautiful crispy crust appears.
- They are laid out with a slotted spoon on a paper towel so that the fat drains and after a few minutes they are served as an appetizer.
We are used to eating meat in batter or, in extreme cases, cheese, but not mushrooms, right? Someone even likes tomatoes in dough, zucchini, etc. Then it's time to try today's new product. You must like it!
| Ingredients | Quantity |
|---|---|
| vegetable oil - | 0.4 l |
| milk - | 100 ml |
| flour - | 50 g |
| Champignon - | 0.2 kg |
| spices - | taste |
| eggs - | 2 pcs. |
| breadcrumbs - | 50 g |
| Time for preparing: 20 minutes | Calories per 100 grams: 400 kcal |
The easiest and fastest option that each of you can handle. It will be delicious, tender and incredibly fragrant!
How to cook:
Tip: you can use kefir instead of milk.
How to cook without eggs
If you love more delicate flavors, then the next one is clearly for you. There will be no milk, no eggs. So a snack is also suitable for fasting.
How to cook:
- Combine starch with salt, flour, sugar and baking powder.
- Pour in oil, water and mix the ingredients.
- Then add sesame seeds and mix again.
- Send to the refrigerator for twenty minutes.
- During this time, clean and wash the mushrooms.
- Cut into slices of the same thickness.
- Pour deep-frying oil (about 300 ml) into the slow cooker.
- Start warming it up in the appropriate mode.
- Remove the dough and lower the main components into it one by one.
- Then transfer to oil and fry until tender.
Tip: For a more vibrant color, add turmeric to the batter.
Fried mushrooms in batter and breadcrumbs
The next option for crunch lovers! The crust will consist of crackers, so you can only imagine how unforgettable the taste is!
How to cook:
- Clean from films, and at the same time from dirt mushrooms.
- Trim the legs to make sure there are no worms.
- Pour water into a saucepan and place on the stove.
- Bring to a boil and drop in the mushrooms.
- Boil for about five minutes.
- Then drain into a colander and let drain, cool.
- At this time, prepare the dough, for this, combine the eggs with milk and spices.
- Pour crackers into the next container, and flour into the third.
- Dip mushrooms one by one in flour, then in batter and breadcrumbs.
- After that, dip in eggs and then again in breadcrumbs.
- Heat the fryer in a saucepan.
- Dip the already prepared mushrooms into it and fry them until golden brown.
Tip: This appetizer is best served warm.
Champignons fried in batter with cheese and sesame seeds
if you love unusual recipes, then here's a little originality in the form of cheese and sesame. With these components, it will turn out more satisfying and brighter than usual!
How to cook:
- Pour the sesame seeds into the pan and place on the stove.
- Fry it until golden brown and bright aroma.
- Then transfer to a bowl or plate, cool.
- Clean the mushrooms and place in a bowl.
- Fill with water and put on the stove until boiling.
- After that, cook for only ten minutes.
- Then drain them in a colander, let drain and cool.
- For the batter, break the eggs into a bowl.
- Pour milk into them, add flour, spices.
- Grate the cheese and stir it into the rest of the ingredients.
- Place all mushrooms in the dough.
- Heat the oil in a frying pan and add the mushrooms one at a time.
- Fry until golden, then transfer to paper towels.
Tip: For flavor, you can add herbs to the batter.
Whole champignons in beer batter
A very appetizing and tender snack, which contains alcohol. But don't worry, because heat treatment it evaporates completely.
How to cook:
- Rinse the mushrooms thoroughly, clean from films and dirt.
- Next, cut the legs a little and dry the mushrooms.
- Crack an egg into a bowl, add oil to it and combine.
- Pour in the flour and pour in the beer, bring the mass to uniformity.
- Grate the cheese and send after the beer.
- Sprinkle with spices, mix.
- Heat the oil in a deep saucepan.
- Dip the caps with legs into the dough, then into the oil.
- Fry on low heat until golden brown.
Tip: If the beer is light, the mushrooms will be more tender.
To make the dough tastier, add different ingredients to it. It can be greens, spices, pepper slices, cheese, garlic and even cottage cheese. Do not be afraid to experiment, because this is how real culinary masterpieces are born!
If you are worried that the mushrooms will remain completely raw, you can pre-boil them. This will take no more than ten minutes from the moment of boiling. But in fact, champignons are one of the few mushrooms that can be eaten raw.
Today we prepared an insanely delicious and fragrant snack that you simply cannot help but fall in love with. It's both satisfying and filling! You have to try it to see for yourself.
Step 1: prepare the mushroom caps.
To cook breaded mushrooms, you will need large mushroom caps. Cut off the legs to the very base and use for cooking another dish. Rinse the hats, dry them, sprinkle with salt and pepper, and then put them in the refrigerator for at least 1 hour.Step 2: Bread the mushroom caps.
Prepare two plates. Whisk in one chicken eggs, and in the other, sprinkle the breadcrumbs.
Remove the mushroom caps from the refrigerator and soak them first in the eggs, then roll in the breadcrumbs so that the crumbs adhere to the mushrooms on all sides.
Step 3: Fry breaded mushrooms.
Heat the frying oil in a frying pan and add the breaded mushrooms to it. When the breading sets, the caps can be carefully turned over, first prying with a spatula.
Flip the mushrooms occasionally until golden brown on both sides.
As soon as the breading is browned, cover the pan with mushrooms and continue to fry the hats like this. Fry for more 2-3 minutes on each side, opening the lid only to turn the mushrooms over.
Attention: if all the mushrooms don't go into the same pan, fry them in batches so that the caps don't interfere with each other.
Step 4: serve breaded mushrooms.
Breaded fried mushrooms should be served hot, but not immediately, as soon as you remove them from the pan, but a little later, so that no one gets burned. As a side dish, everything is the same, so that you serve it with meat cutlets: pasta, buckwheat, mashed potatoes, salad from fresh vegetables, you can even sauerkraut and pickled cucumbers. Very tasty and nutritious! Surprise your loved ones with such a simple and at the same time original dish.
Bon appetit!
You can also add fresh or dried herbs to the eggs for extra flavor.
