From such a versatile product as champignons, you can prepare snacks for the festive table and for everyday meals. These dishes are prepared, as a rule, very quickly, and the result is certainly excellent. To surprise guests and please loved ones, you can use both fresh champignons and canned ones for snacks. A little dexterity - and original dish will decorate any feast!
Mushroom appetizer with cheese in the oven.
Ingredients:
- mushrooms (champignons) - 200 g,
- hard cheese - 100 g,
- ham - 300 g,
- green peas (frozen or fresh) - 200 g,
- vegetable oil - 50 ml.
Cooking.
Cut the washed and peeled mushrooms into quarters. Fry in sunflower oil.
Cut the ham into thin circles or squares, depending on the shape of the piece.
Put the ham into the cupcake molds, tamping so that you can add the filling inside. Put prepared mushrooms and peas inside. If frozen peas are used, thaw and drain excess liquid before cooking.
Grate hard cheese and sprinkle generously on the muffins so that, when melted, it combines the rest of the filling ingredients.
Send the form to the oven preheated to 180 ° C. Bake 15 minutes.
This champignon and cheese appetizer can be served hot or cold, but don't keep it in the fridge for too long.
Hot appetizer with mushrooms and chicken.
Ingredients:
- champignons - 200 g,
- hard cheese - 100 g,
- fresh tomatoes - 6 pcs.,
- chicken fillet - 300 g,
- onion - 1 medium onion,
- vegetable oil - 50 ml,
- butter - 50 g,
- salt, pepper - to taste.
Cooking method.
Roll out the puff pastry to a thickness of 3 mm and cut out circles with a diameter of 10 mm. Place the circles of dough in the cupcake molds so that a basket is formed. Prick the bottom with a fork and bake in a preheated oven for 5 minutes. Grind the chicken fillet in a blender until smooth, add salt, pepper. Finely chop mushrooms and onion and fry in sunflower oil. Cut the tomatoes in half, it is better to choose those that fit the diameter of the mold. Grate hard cheese on a coarse grater. In the form of puff pastry put in half a tomato. Add minced chicken. Lay out on top fried mushrooms with onion. Sprinkle all this generously with grated cheese. Bake in a well-heated oven for 20 minutes. Serve the mushroom appetizer hot.
Appetizer with chicken and champignons with cheese.
Ingredients:
- puff pastry, chicken fillet - 300 g,
- mushrooms (champignons) - 300 g,
- onions - 2 pcs.,
- Dutch cheese - 150 g,
- sour cream - 2 tbsp. l.,
- vegetable oil - 50 ml,
- salt - to taste.
Cooking method.
Place the circles of dough in a cake pan, prick with a fork and place in a preheated oven at 180 °C for 5 minutes. Prepare the filling for the cupcakes. chicken breast boil for 20 minutes, cool and finely chop. Finely chop two medium onions and simmer over low heat. Finely chop the mushrooms and add to the onion. Simmer over medium heat. Mix chicken, fried mushrooms and onions and season with 2 tbsp. l. sour cream. Pour filling into cupcakes. Sprinkle grated cheese on top. Send an appetizer of champignons with cheese to the oven for 10-15 minutes. Serve cupcakes warm.
Appetizer with mushrooms and cheese.
Ingredients:
- mushrooms (champignons) - 500 g,
- hard cheese - 100 g,
- flour - 1 cup,
- kefir - 1 glass,
- eggs - 2 pcs.,
- butter - 100 g,
- vegetable oil - 20 ml,
- soda - ½ tsp slaked with vinegar
- salt, pepper - to taste.
Cooking method.
- Finely chop the mushrooms and fry in sunflower oil.
- For the test, put soda slaked with vinegar in kefir. Beat eggs. Melt butter, cool and pour into the mixture. Add flour.
- Grate hard cheese on a fine grater. Add mushrooms and grated cheese to the dough. Whisk in a blender.
- Grease cupcake molds with butter.
- Preheat the oven to 180°C.
- Pour batter into cupcake pans almost to the brim (it will not rise).
- Send delicious snack from champignons to the oven for 30 minutes.
Recipe for a quick appetizer made from raw champignons
Ingredients:
- 400 g fresh champignons,
- 1 bell pepper
- 1 carrot
- 1 onion
- 150 g Servelat,
- 50 ml vegetable oil,
- 1 tablespoon of vinegar
- 1 clove of garlic
- green lettuce leaves,
- parsley,
- pepper,
- salt.
Cooking method.
For this appetizer recipe raw champignons mushrooms should be washed, peeled and cut into thin slices. Wash lettuce and parsley leaves. Peel the carrots, peppers and onions, wash and cut into strips together with the servelat. Garlic peel, wash and chop. Mix vinegar with vegetable oil, add chopped garlic, salt and pepper. Put the mushrooms, vegetables and cervelat on lettuce leaves, pour over the prepared dressing. Garnish a quick appetizer of raw champignons with parsley sprigs and serve.
Recipes for simple snacks from canned champignons
Appetizer with canned champignons.
Compound:
- canned champignons - 200 g,
- potatoes - 200 g,
- sauerkraut - 1 cup,
- pickled cucumber - 1 pc.,
- vegetable oil - 2-3 tbsp. l.,
- salt, pepper, herbs.
Cooking method.
Boil potatoes in their skins, peel and cut into slices. Finely chop the mushrooms sauerkraut sort out, squeeze out excess brine. Mix vegetables with mushrooms, add finely chopped onion, pour oil and vinegar, sprinkle with salt, pepper and mix well. a simple snack canned champignons garnish with slices of pickled cucumbers, small mushroom caps, finely chopped dill and parsley.
Appetizer of canned champignons and onions.
Ingredients:
- 200 g canned champignons,
- 3 bulbs
- 50 ml vegetable oil,
- 1 bunch dill,
- pepper.
Cooking method.
Peel the onion, wash and cut into rings. Wash dill greens. Cut pickled mushrooms into slices, put on a dish, put onion on top, pepper, pour over with vegetable oil. Decorate the appetizer of canned champignons prepared according to this recipe with dill and serve.
Cooking mushroom appetizers from fried champignons
Appetizer from fried champignons on a spit.
To prepare an appetizer from champignons fried on a spit, wash large fish in cold water, salt, sprinkle with pepper, string on a metal spit and fry over hot coals in a brazier (without flame) for 10 minutes.
During frying, champignons should be periodically lubricated with butter and turn the skewer so that the mushrooms are evenly fried.
When serving, remove the mushrooms from the spit, place on a warmed dish and garnish fresh tomatoes, fried on a spit, onions and green onions and parsley.
Appetizer with fried legs mushrooms.
Ingredients:
- 12 large champignons,
- 1 leek (white part) or onion
- 150-180 g of homemade fat-free cheese,
- 1 st. tablespoon breadcrumbs or breadcrumbs
- salt,
- fresh ground pepper.
Cooking method.
For this snack, the champignons are washed and dried. The stalks are carefully removed from the mushrooms so as not to damage the caps. Spread the hats in a baking dish or on a baking sheet and lightly salt them inside. Prepare the filling: finely chop the onion or rub it on a grater.
The legs of the mushrooms are chopped. Homemade cheese is rubbed on a medium grater, grated onion is added. Then add the legs of champignons, salt, pepper and fry the mushrooms with onions for about 5 minutes. (you can add finely chopped garlic) in a non-stick frying pan. Add breadcrumbs or bread crumbs and mix. Mushrooms with onions are cooled a little and mixed with half of the grated cheese. The filling is spread in mushroom caps, sprinkled with cheese on top.
See how appetizing champignon appetizers prepared according to these recipes look in the photo:
Original appetizers from champignon caps
Champignon caps stuffed with egg and onion.
Ingredients:
- 500 g champignons,
- 5-7 eggs (hard boiled)
- 2 bunches of green onions
- 100 g mayonnaise,
- 1 bunch of parsley
- pepper,
- salt.
Cooking method.
Sort, peel, rinse and boil the mushrooms whole in salted water, then separate the caps from the legs. Peel the eggs and finely chop. Wash and chop green onions. Wash the parsley greens. Pass the mushroom legs through a meat grinder, mix with eggs, green onions and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture. Put the original appetizer of champignon caps on a dish, garnish with parsley sprigs and serve.
Champignon caps stuffed with eggs, rice and dill.
Ingredients:
- 500 g champignons,
- 5 eggs
- 2 bunches of dill,
- 100 g rice (boiled)
- 3 tablespoons of mayonnaise,
- pepper,
- salt.
Cooking method.
Sort the mushrooms, rinse, dry and boil whole in salted water, then separate the caps from the legs. Hard boil eggs, peel and chop. Wash and chop the dill. Pass the mushroom legs through a meat grinder, mix with eggs, dill, rice and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture. Put the champignon mushroom appetizer on a dish, cool and serve.
Champignon caps stuffed with cheese and boiled sausage.
Ingredients:
- 500 g champignons,
- 200 g cheese (any)
- 100 g boiled sausage,
- 2 eggs (hard boiled)
- 1 bunch dill,
- 4 tablespoons of mayonnaise,
- 2 tablespoons ketchup,
- pepper,
- salt.
Cooking method.
Sort, peel, rinse and boil the mushrooms whole in salted water, then separate the caps from the legs. Chop the sausage. Cheese grate on a coarse grater. Peel and chop the eggs. Wash and chop dill greens.
Pass the mushroom legs through a meat grinder, mix with sausage, cheese, eggs, dill and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture.
Put a delicious champignon appetizer on a dish, pour over ketchup and serve.
mushroom caps, stuffed with meat chicken and pineapple.
Ingredients:
- 500 g champignons,
- 200 g chicken meat (boiled),
- 3 eggs,
- 150 g pineapple (canned)
- 4 tablespoons of sour cream,
- 1 bunch of parsley
- pepper,
- salt.
Cooking method.
Sort the mushrooms, rinse, dry and boil whole in salted water, then separate the caps from the legs. Hard boil eggs, peel and chop. Wash the parsley greens. Finely chop the pineapple and squeeze out the juice. Pass the legs of the mushrooms through a meat grinder along with the meat, mix with eggs, pineapples, season with sour cream, pepper and stuff the mushroom caps with the prepared mixture.
Put the mushroom appetizer of champignons on a dish, garnish with parsley sprigs and serve.
Other champignon mushroom snacks
Appetizer of marinated champignons, onions and apples.
Ingredients:
- 3 bulbs
- 300 g marinated champignons,
- 2 apples
- 50 ml olive oil
- 1 bunch of parsley
- pepper.
Cooking method.
Peel the onion, wash and cut into rings. Wash parsley, dry and chop. Wash the apples, remove the core and cut into small slices. Quick snack cut mushrooms into slices, mix with apples, put on a dish, put onions on top, pepper, pour olive oil, sprinkle with parsley and serve.
Appetizer of marinated champignons and green peas.
Ingredients:
- 500 g marinated champignons,
- 200 g green peas (canned)
- 2 eggs (hard boiled)
- 3 tablespoons of mayonnaise,
- 50 g sour cream
- 1 bell pepper
- 1 bunch of dill.
Cooking method.
Peel the eggs and finely chop. Wash the bell pepper, remove the stalk and seeds, cut into rings. Wash dill greens. Mushrooms cut into slices, mix with eggs and green peas, put on a dish, season with a mixture of mayonnaise and sour cream. Arrange an appetizer of pickled champignons with rings bell pepper and sprigs of dill and serve.
Appetizer of champignons and eggs.
Ingredients: 300 g of mushrooms, 3-4 eggs (hard boiled), 1 tablespoon of 3% vinegar, 3 tablespoons of vegetable oil, 1 bunch of dill, pepper, salt.
Cooking method.
Mushrooms clean, rinse, boil in boiling salted water, then put in a colander, cool and cut into slices. Peel the eggs and finely chop. Wash the dill greens, chop and sprinkle with vinegar. Mix mushrooms with eggs, pepper, put on a dish, pour over with vegetable oil, sprinkle with dill and serve.
Appetizer of champignons and potatoes.
Ingredients:
- 300 g champignons,
- 1 onion
- 2 potatoes
- 100 g green peas (canned)
- 100 g mayonnaise,
- parsley,
- tarragon greens,
- pepper,
- salt.
Cooking method.
Rinse mushrooms, peel, boil and cut into slices. Wash potatoes, boil, then peel and cut into cubes. Peel the onion, wash and cut into half rings. Wash parsley and tarragon. mushrooms, potatoes, green pea, onion and chopped tarragon, mix, salt, pepper, season with mayonnaise and mix again. Garnish the finished appetizer with parsley sprigs and serve.
Appetizer of champignons and cheese.
Ingredients:
- 500 g champignons,
- 100 g cheese (any)
- 200 g mayonnaise,
- 2 bunches of green onions
- 1 bunch of parsley
- pepper,
- salt.
Cooking method.
Rinse the mushrooms, peel and boil them whole in salted water, then separate the caps from the legs. Wash and chop green onions and parsley. Cheese grate on a coarse grater. Pass the mushroom legs through a meat grinder, mix with cheese, green onions and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture. Put stuffed hats on a dish, decorate with parsley sprigs and serve.
Pate of champignons and pickled mushrooms.
Ingredients:
- 300 g champignons,
- 200 g mushrooms (pickled),
- 2 tablespoons of olive oil,
- 1 onion
- 100 g green onions,
- 1 tablespoon apple cider vinegar
- 3 garlic cloves,
- pepper,
- salt.
Cooking method.
Peel the onion, wash and chop. Wash green onions, dry and chop. Garlic peel, wash and crush. Rinse the champignons, dry them, boil them in salted water and pass through a meat grinder along with pickled mushrooms. Put onions in a pan, add mushrooms, olive oil, pepper, pour in a little water and simmer for 10-15 minutes. Mix mushroom pate with crushed garlic and vinegar, put on a dish, sprinkle with chopped green onions and serve.
Quick appetizer with champignons in lemon sauce.
Ingredients:
- 100 g champignons
- 150 g cream
- 2 eggs
- 1/2 lemon
- 20 g capers
- salt.
Cooking method.
Beat eggs well with a whisk, combine with cream, add lemon peel and beat until thick in a water bath, then season with lemon juice and salt to taste. Chop mushrooms and boil together with capers, then put on a sieve and combine with sauce.
Appetizer of champignons and quail eggs.
Ingredients:
- Champignons - 400 g,
- gelatin - 20 g,
- boiled quail eggs - 4 pcs.,
- parsley greens - 30 g,
- salt to taste.
Cooking method.
Mushrooms are cut into large slices, boiled in salted water and finely chopped. Pre-soaked gelatin is poured with mushroom broth and heated, stirring, until completely dissolved. Mushrooms are placed in molds, poured with broth with gelatin and put in a cool place for 1 hour. Eggs are peeled and cut into 2 pieces each.
The appetizer is decorated with egg halves and parsley sprigs and served at the table.
Appetizer of fresh champignons.
Compound:
- champignons - 200 g,
- gelatin - 1 tbsp. the spoon,
- mushroom broth - 300 g,
- greenery.
Cooking method.
Fresh champignons, peeled and chopped large pieces and boil in a small amount of water, then discard, salt and, after standing for a while, finely chop.
Pre-soaked and swollen gelatin must be dissolved in mushroom broth, salted and heated until the gelatin is completely dissolved. Pour a little mushroom broth into small molds, let it harden in a cold place, then put chopped mushrooms, a slice of hard-boiled egg and a sprig of greens on a layer of frozen jelly, carefully pour mushroom broth over, let it harden. Then put a cold champignon appetizer on a large common dish.
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Champignons are the most common mushrooms and, accordingly, the most commonly used ingredient for cooking many dishes. Soups, side dishes, salads, preparations, main dishes and snacks can be prepared with champignons! This collection presents a selection of unique recipes for hot and cold champignon appetizers.
Quick snack with mushrooms
Ingredients:
- 0.5 kg of fresh medium-sized champignons;
- 100 ml of vegetable oil;
- 50 ml 3-4% apple cider vinegar;
- 1 tsp salt;
- 0.5 tsp black pepper;
- 0.5 tsp ground coriander;
- 0.5 tsp sesame;
- 2-3 cloves of garlic;
- 1.5 tsp red hot pepper.
Cooking method:
- My mushrooms, dry with a napkin, cut into slices.
- Mix seasonings and salt. Cut the garlic into slices. Add vinegar. We stir well.
- Mix chopped mushrooms with a mixture of seasonings.
- Bring the oil to a boil, spread it evenly over all the mushrooms in a thin stream, stirring gently at the same time. Leave for 10-15 minutes to cool and serve.
- You can leave the mushrooms in the refrigerator - the longer the appetizer waits for its turn, the more the semi-fresh mushrooms will become marinated.
Tartlets with champignons
Ingredients:
- ready-made tartlets (my 5 cm inner diameter, 20 pcs.)
- champignon mushrooms 1 kg.
- onion 1 pc.
- cheese 150-200 gr.
- cream (non-fat) about 1/2 cup
- dry basil (quantity to your taste)
- vegetable oil for frying
Cooking method:
- Wash mushrooms and cut into small cubes. Chop the onion as finely as you can. Heat vegetable oil in a frying pan, fry the onion until transparent, add the mushrooms and fry until cooked until the liquid from the mushrooms evaporates.
- Salt and add basil. Add cream (so that it covers the mushrooms by two-thirds) and reduce it so that the mushrooms turn out to be slightly creamy. Cool the mushrooms.
- Grate the cheese and add to the mushrooms, mix everything together. Preheat the oven. Fill each tartlet with mushrooms and bake in the oven until the cheese turns golden.
Snack with champignons
Ingredients:
- mushrooms 0.5 kg
- onion 2 pcs
- vegetable oil for frying 100 ml
- cheese 100 gr
- ground black pepper
Cooking method:
- Remove soil and debris from the mushrooms with a brush, rinse under running water and drain in a colander to dry. Never put mushrooms in water - they have a loose structure and are instantly saturated with moisture, which will worsen their taste.
- Chop two large onions and mushrooms
- Heat the vegetable oil in a frying pan and fry the onion in it.
- Add mushrooms and fry with onions. Stir and watch not to burn.
- The mushrooms will be ready in about 20 minutes. Salt and pepper them, mix, transfer to a bowl and cool.
- Carefully with salt, because. Cheese will be added to this dish!
- Grate the cheese on a fine grater. I used Parmesan, it is firm and well distributed in the mushroom mass when mixed.
- Set aside 1 tablespoon of cheese to sprinkle on top of the tartlets.
- Mix cooled mushrooms with grated cheese.
- Fill tartlets with cheese and mushroom mass.
- Sprinkle cheese on top. This is a ready-made appetizer and in this form tartlets can be served at the table.
- If you want to take such a snack to a picnic or to the office, put the mushrooms in a container for transportation and arrange them on the tartlets on the spot.
- In just 5 minutes, this cold appetizer can be turned into a hot one - put the tartlets sprinkled with cheese under the grill or in the microwave.
- Tartlets can be filled with champignon julienne.
Tartlets with mushrooms and cheese
Ingredients:
- Cheese Russian - 20 gr.
- Dill - 5 gr.
- Mayonnaise - 7 gr.
- Canned champignons - 200 gr.
- Tartlets (12 pcs.) - 240 gr.
- Carrots - 25 gr.
- Onion - 40 gr.
- Sunflower oil - 20 gr.
- Salt - 2 gr.
Cooking method:
- Chop the onion, grate the carrot.
- In a heated pan with sunflower oil fry onions and carrots until golden brown.
- Transfer the fried onions and carrots to a deep container. Put the mushrooms in the pan, fry with closed lid for 10-15 minutes over low heat.
- Put the mushrooms in a container with onions and carrots, chop with a blender.
- Grate the cheese, finely chop the dill.
- Add half of the chopped greens, cheese, mayonnaise, salt to the cooled mushrooms and overcooking.
- Pour the mixture into tartlets, sprinkle with dill.
- Serve the appetizer immediately so that the tartlets do not have time to lose their crispy taste.
Cheese must be added to the cooled mushrooms and overcooking, otherwise it will melt. The appetizer goes well with white and red wine, champagne and alcoholic cocktails.
Julienne with mushrooms and cream
julienne can be done different ways. Filling for it can also be made from mayonnaise, sour cream, cream or prepare bechamel sauce. AT classic version cream is used. I invite you to try this delicious appetizer.
Ingredients:
- fresh mushrooms (usually take champignons) - 400 gr.
- chicken fillet- one breast
- onion- 1 PC.
- hard cheese- 100 gr.
- wheat flour - 1 tbsp. l.
- cream 20-22% - 400 ml
- salt, ground black pepper, allspice - to taste
Cooking method:
- Wash the chicken breast cold water and set to boil. When the water boils, remove the resulting foam, reduce the heat, salt. After 10 minutes, put a few peas on the chicken allspice, you get a very pleasant aroma. In total, cook the chicken for 20 minutes after boiling the water.
- While the chicken is cooking, prepare the mushrooms. Wash and clean the mushrooms (remove the peel from the cap). Cut the mushrooms into fairly large plates. Peel the onion and cut into small cubes. Heat the oil in a pan and sauté the onion until soft (about 2 minutes). Add chopped mushrooms to the onion, mix.
- Mushrooms will release water, you need to fry until the water evaporates, after which the mushrooms are slightly browned. This will take about 10-15 minutes. Salt the mushrooms at the end. If you salt at the beginning, then the mushrooms will become very dehydrated and will be dry.
- When the chicken is cooked, cut it into fibers. It is better to do this with two forks, because the chicken is still hot.
- When the champignons are lightly browned, add flour to them, mix and fry for another one and a half minutes.
- It's time to add cream to the mushrooms. Pour in the cream, stir. Simmer the mushrooms and cream over medium heat, stirring, until the cream begins to thicken. Add chopped chicken to mushrooms, mix. The julienne base is ready. You can lay it out in cocottes or pots.
- When all the molds are filled, grate the cheese on a coarse grater and place on top of the base.
- Put the julienne in a preheated oven to 200 degrees. It’s good if the “grill” mode is also turned on, so it will turn out delicious faster cheese crust. We send the dish to the oven only so that the cheese melts. The rest of the ingredients are ready. Readiness is determined visually by ruddy cheese.
Julienne in tartlets with champignons
Julienne in tartlets is a familiar dish with an unusual presentation. You need to eat it directly with a “plate”, which is a basket of dough. Sytnaya appetizing snack with golden crust Suitable as a snack and complement the main dishes holiday table.
Ingredients:
- chicken fillet - 250 g;
- champignons - 200 g;
- cream (20%) - 200 g;
- hard cheese - 150 g;
- flour - 1 tablespoon;
- onion - 1 pc.;
- ready-made tartlets shortcrust pastry − 20;
- salt and pepper to taste.
Cooking method:
- Boil the chicken fillet, cool.
- Cut the mushrooms into small pieces. In this case, you can use both fresh (pre-wash and clean) and pickled mushrooms.
- Grate the cheese on a coarse grater.
- Heat a small amount of vegetable oil in a frying pan and fry onion first, and then champignons (if fresh mushrooms are used).
- Cut the cooled chicken fillet into cubes and add to the rest of the ingredients in the pan.
- Warm up the cream and dilute it chicken broth in which the fillet was cooked (about 50 ml). Pour the resulting mixture into the pan and leave everything to simmer over low heat until the liquid is reduced by about half. Pepper to taste and add flour, stirring constantly. In half a minute the julienne will be ready.
- Julienne is placed in ready-made tartlets, sprinkled with grated cheese on top and baked in the oven at a temperature of 200 degrees until golden brown.
Profiteroles with mushrooms
Ingredients:
For test:
- butter - 100 g
- eggs - 5 pcs.
- water - 125 ml
- milk (2.5%) - 125 ml
- flour - 150 g
- sugar - 8 g
- salt - 10 g
For filling:
- white mushrooms - 300 g
- milk mushrooms - 300 g
- butter - 60 g
- cheese - 500 g
- parsley - 5 sprigs
- black ground pepper - 3 g
Cooking method:
- Knead the dough: mix water, milk, butter, salt and sugar. Bring to a boil, add flour, boil, stirring constantly, for 30 seconds.
- Remove from heat, continue to stir the mass for 30 seconds, turn on the stove and keep on fire for another half a minute, stirring. Then chill the dough for 5 minutes. and add one egg at a time with an interval of 10 s.
- Using a pastry bag, line the dough portions onto a parchment-lined baking sheet. Lubricate the tops with water. Bake 10 min. at a temperature of 210oC. Then reduce the temperature to 175oC and bake for another 20 minutes. Leave the finished profiteroles in the oven with the door ajar for 5 minutes.
- For the filling - cut the boiled mushrooms into cubes, fry in butter for 10 minutes. Divide the brynza smashed with a blender into two parts. Add chopped greens to one part, fried mushrooms and ground black pepper to the other part.
- Cut off the top of the profiteroles, put the stuffing with mushrooms, then, using a pastry bag, put the feta cheese with herbs in the shape of a flower. Cover the filling with the cut top.
Snack profiteroles with champignons
For profiteroles:
- butter - 100 gr;
- water - 1 glass;
- flour - 1 cup;
- eggs - 5 pcs;
For filling:
- champignons - 800 gr;
- onions - 2 pcs;
- cream 22% - 500 ml;
- vegetable oil - 3 tablespoons;
- salt.
Cooking method:
- Pour water into a saucepan, cut butter into large cubes and put in water. We put on fire, we need to bring to a boil.
- As soon as it boils, we tip the flour into the pan and immediately pull the pan off the heat. Mix vigorously. It turns out here is such a mass.
- Next, we drive in one egg at a time and after each stir until smooth. As a result, we get such a smooth mass.
- Preheat the oven in convection mode to 200 degrees. Line a cold baking sheet with parchment paper. We did not have it, we took the foil - but this is worse.
- With a tablespoon (2/3 tablespoons) at a considerable distance from each other, we “plant” cakes (they increase greatly during baking). We send it to the oven for half an hour. Do not open!
- My mushrooms. Finely chop the onion. Mushrooms cut into cubes. Heat the vegetable oil in a frying pan and add the onion to it. Saute for 3 minutes over medium heat, stir.
- Then we send mushrooms there, fry for about 5 minutes. Then pour in the cream, bring to a boil, salt. Simmer on low heat for another 5 minutes.
- We take out the finished buns from the oven. Immediately unstick them from the foil (then it will be unrealistic to do this). Easier to peel off paper.
- With a sharp knife, cut the bun lengthwise and put the filling inside. We cover with a "lid" of dough.
Puff pastry envelopes
Ingredients:
- puff pastry - 1 pack (my pack has 6 sheets).
- champignons - 0.5 kg (or other mushrooms)
- onion - 2 pcs.
- butter - 1 tbsp. l.
- cheese - 100-200 g
- green onion optional
- egg - 1 pc. (yolk for brushing)
- flour - 1-2 tbsp. l.
- salt - to taste
Cooking method:
- We start with the filling: finely chop the mushrooms and onions, fry them in butter, adding some salt to taste. Whatever filling you choose, it is better to fry it a little.
- The vegetables will shrink in size and release some water. This way your envelopes won't flatten after baking and the filling won't be too wet.
- Defrost the sheets of dough (after pulling them out of the refrigerator first), cut into squares, adding a little flour, roll out each square separately. If you add too much flour, it will not stick together well. It is also not desirable for the dough to “wait” for a long time for the filling. It is weathered and dries quickly enough.
- We spread the cooled filling on each square of dough. We connect the opposite ends of the square, and the edges need to be blinded so that an envelope is obtained.
- Can be used as a filling different products and any combination of them. For example, finely chopped cheese and green onion feathers. Another option is ham, cheese and sweet peppers:
- We spread the resulting envelopes on a baking sheet, the bottom of which is previously covered with baking paper. Beat the yolk a little and grease the surface of the envelopes.
- We put the sheet in a preheated oven at 200 C (375 F). Bake until the envelopes are golden brown. It takes 20-25 minutes.
Snack with champignons
Ingredients:
- Puff pastry - 1 piece (packing)
- Butter - 100 Grams
- Mushrooms - 4 Cups
- Garlic - 4 Cloves
- Dry white wine - 1/2 glass
- Grated Parmesan - 1/3 Cup
Cooking method:
- Cut mushrooms (not very finely).
- Melt the butter in a frying pan, add the garlic and fry a little over low heat.
- Then we increase the fire, add champignons to the garlic, mix, add salt and pour in the wine.
- Simmer the mushrooms until all the liquid has evaporated.
- Before working with the dough, it must be thawed.
- Cut the dough layer into 4 equal parts and lightly grease with oil. Place the filling in the center of each square.
- Sprinkle grated Parmesan over the filling.
- We collect the square in a knot.
- Spread on a greased baking sheet and bake in the oven at 200 degrees for 15 minutes.
Mushroom buns in puff pastry
Ingredients:
- puff yeast-free dough 500 g
- potatoes 5 pcs.
- onion 2 pcs.
- hard cheese 100 g
- mushrooms (dry forest or fresh champignons) 200 g
- chicken eggs 2 pcs.
- refined vegetable oil 2 tbsp. l.
- fresh parsley 1 small bunch
- ground black pepper 0.5 tsp
- Provence herbs 1 tsp
- fine salt to taste
Cooking method:
- As puff pastry we already have it ready, we need to prepare the filling for mushroom pies. First, thoroughly wash and peel the potatoes. Pour the prepared root crops with cold water.
- Then put the pan with vegetables on medium heat and wait until the water begins to boil. Using a slotted spoon, remove the foam, then add salt to the water. Boil potatoes for 15-20 minutes after boiling.
- Cooking time directly depends on the variety and size of the root crop. If you have potatoes of different sizes, then large tubers can be cut in half so that all vegetables are cooked at the same time.
- When the potatoes are cooked and soft, carefully drain the water from them. Let the roots cool to room temperature. Then cut the potatoes into small cubes.
- We clean and wash both onion heads. Cut the onion into small cubes.
- Heat a few tablespoons of refined vegetable oil in a deep non-stick frying pan. I used sunflower oil, olive or corn oil will also work. Put the chopped white onion in the pan and fry it so that it becomes transparent.
- Now let's take a look at the mushrooms. Dry mushrooms can be used to make mushrooms. Forest mushrooms or fresh mushrooms.
- Dry mushrooms must first be soaked in warm purified water for one hour. Then they need to be squeezed out of excess moisture and cut into medium-sized pieces. Wash the mushrooms and clean if necessary. Cut the mushrooms into small pieces.
- When the onion in the pan becomes soft, add chopped mushrooms to it. Stirring occasionally, continue to fry the ingredients so that all the liquid has evaporated.
- Salt and pepper the vegetables to taste and remove the pan from the heat. We will transfer the finished mixture into a dry bowl, in which we will mix the filling for mushroom pies. Piece of cheese durum varieties grind on a grater, as required by the recipe.
- When the mushrooms onions cool a little, add grated cheese to them so that it does not melt.
- Wash and dry the parsley. Additionally, you can add dill or cilantro. Finely chop the parsley and add it to the bowl with other products. Next, add chopped boiled potatoes to the rest of the ingredients.
- Add some to the mix provencal herbs and mix everything thoroughly. If desired, spices can be omitted or other spices can be used, such as nutmeg or dried basil. We will definitely try the finished filling and, if necessary, add a little more salt or spices.
- Ready-made dough is pre-thawed at room temperature as indicated in the instructions on the package. Sprinkle the work surface with flour and roll out the yeast-free dough into a layer 3 millimeters thick. Using a knife, cut the dough into rectangles (I have about 10 by 15 centimeters).
- In a separate bowl, whisk two chicken eggs. With the help of a special culinary brush, grease each rectangle of dough with a beaten egg.
- Then, on each blank, lay out about one and a half tablespoons of the filling diagonally, as in the photo. First, wrap the top edge of the dough, covering the filling with it. Then we wrap the bottom edge of the dough, forming products in the form of a bag.
- Wrap the edge of the dough back and pinch the edge a little. Put the prepared pies with the filling on a baking sheet covered with cooking paper. Lubricate the products with a beaten egg so that the pastries turn ruddy and golden. Put the baking sheet in a preheated oven. We will bake the pies for 15-20 minutes at 200 degrees. When they are golden, carefully remove them from the oven and transfer to a plate. I got 16 items.
- Ready fragrant pastries are best served warm, immediately after cooking. As an option, the cooled kulechki with mushroom filling can be warmed up in microwave oven then they will be like freshly baked.
Champignon appetizer
Ingredients:
- Champignons - 24 Pieces
- Minced turkey - 450 grams
- Garlic - 1 clove
- Green onion - 1 bunch
- Breadcrumbs - 1/3 Cup
- Soy sauce - 3 tbsp. spoons
- Ginger root - to taste
- Protein - 1 Piece
- Chili pepper flakes - to taste
Cooking method:
- Wash the mushrooms, cut off the leg, then chop. Heat up a frying pan with vegetable oil. Put the mushrooms, add the ground turkey and mix. Read more:
- Peel the garlic, run it through a press and add to the pan.
- In a separate bowl, mix the breadcrumbs, chopped green onion, soy sauce(2 tablespoons) finely minced 1 cm ginger root, egg white and 1/8 teaspoon red pepper flakes.
- Add everything to the pan and mix well.
- Peel and wash the mushroom caps, pour over them with the remaining soy sauce. Put in about 2 teaspoons of filling.
- Put the mushrooms on a baking sheet and put in an oven preheated to 160 degrees, bake for 10-20 minutes (depending on the size of the hats).
- Put the finished snack on a plate and serve it to the table already cooled.
Champignons are mushrooms that are available to us throughout the year. Many of them can be made delicious meals. Below you will find recipes for appetizers from fresh, pickled and baked champignons.
Mushroom appetizer in the oven
Ingredients:
- champignons - 500 g;
- hard cheese - 150 g;
- mayonnaise - 3 tbsp. spoons;
- garlic - 2-3 cloves;
- butter - 25 g.
Cooking
Wash the mushrooms thoroughly and cut off the legs as close to the hat as possible. We spread the mushrooms in a baking dish with a hat down, pressing tightly against each other, as they will become smaller during the baking process. Put a piece of butter in each mushroom cap. For the filling, three hard cheese on a fine grater, add the garlic passed through the press and mix. We stuff the hats with the filling and bake at 180 degrees for about 20 minutes. That's it, the mushroom appetizer with cheese is ready, it can be served both hot and cold.
Mushroom champignon appetizer
Ingredients:
- champignons - 0.5 kg;
- onion - 1 pc.;
- carrots - 1 pc.;
- garlic - 3 cloves;
- vegetable oil - 70 ml;
- salt, black ground pepper.
Cooking
Wash mushrooms and cut into random pieces. We cut the onion into cubes, and three carrots on a grater. In a frying pan, heat half the vegetable oil and fry the vegetables in it until tender over low heat. Then transfer them to the bowl of a blender or food processor. Pour the rest of the oil into the pan and fry the mushrooms. Also, then we shift them to the onion with carrots and chop. put it back in the pan, salt, pepper to taste, add chopped garlic, salt, pepper to taste, mix and simmer for about 5 minutes over low heat.
Appetizer of fresh champignons
Ingredients:
- champignons - 300 g;
- sweet pepper - 200 g;
- onions - 200 g;
- mushroom soy sauce - 1 tbsp. the spoon;
- salt, Italian herbs, paprika, oregano - to taste;
- vinegar - 1 tbsp. the spoon;
- vegetable oil - 2 tbsp. spoons.
Cooking
Wash the mushrooms well, cut off the legs. If the mushrooms are small, leave them whole, if they are large, cut them into pieces. Bell pepper cut into half rings. It is advisable to take peppers of different colors, then the salad will come out bright and beautiful. We also cut the onion into half rings. We combine all the ingredients, add soy sauce, spices and mix. We mix vinegar with vegetable oil, pour the appetizer with champignons with the resulting mixture, put it in the refrigerator for about 1 hour, then mix and serve.
Snack "Stuffed champignons"
Ingredients:
- large champignons - 4 pcs.;
- boiled-frozen shrimp - 100 g;
- sour cream 25% fat - 1 tbsp. the spoon;
- red caviar - 1 tbsp. the spoon;
- grated hard cheese - 1 tbsp. the spoon;
- green onion - to taste;
- vegetable oil - 15 ml;
- butter - 40 g;
- salt, pepper - to taste.
Cooking
Cut the legs off the mushrooms. Melt the butter in a frying pan, pour in the vegetable oil, put the chopped mushroom legs, green onions, shrimp and fry, salt and pepper to taste. We stuff the mushroom caps with the resulting filling, sprinkle with grated cheese and bake at 200 degrees for 15 minutes. Finished stuffed champignons decorate with red caviar.
Pickled champignon appetizer
Ingredients:
Cooking
Boil whole mushrooms until tender in salted water, and then cool. We cut the onion into rings, the pepper into cubes. For the marinade, mix vegetable oil, vinegar, chopped garlic, sugar and 200 g of mushroom broth. We put the boiled champignons in a jar, pour the marinade and put it in the refrigerator for at least 12 hours. Put the finished marinated champignons in a salad bowl and sprinkle with chopped parsley on top.
For a long time, people have learned to separate poisonous and edible mushrooms. Many are prepared from the latter various dishes They were once considered a delicacy. Now you won't surprise anyone with them. Their versatility and beneficial features allow you to use this product to prepare the most delicious and fine dining. Except various soups, second courses, pickled mushroom snacks are often prepared. Forest gifts are not eaten raw, but they are boiled, fried, baked, and also canned. Spices during pickling reveal their taste and aroma. It is best to use mushrooms that grow in the wild. They contain more beneficial trace elements and essential oils, giving a characteristic aroma. Mushrooms grown artificially - champignons and oyster mushrooms - are no less tasty, and also safe, which is important.
Pre-pickled boletus, chanterelles, boletus, mushrooms, white and other edible forest counterparts will be an excellent base or addition to the preparation of various snacks.
Mushroom is a complete product, and it becomes the basis of the dish, and, due to its high protein content, it can replace meat. Not only first and second courses are often prepared from it, but they are successfully used for fillings and sauces. A cooked mushroom appetizer will delight home and guests.
The advantage of mushrooms lies in the simplicity and speed of cooking, but this does not mean at all that it is enough to buy them or collect them in the forest, and then immediately boil them. They require careful preparation, especially those specimens that have grown in nature.
First of all, mushrooms for pickling for a snack must be cleaned of dirt, champignons and oyster mushrooms should be washed under running water, but you will have to tinker with forest gifts. Tubular varieties must first be soaked and washed several times, and then allowed to drain excess moisture.
Important: all mushrooms absorb liquid like a sponge.
White mushrooms, chanterelles, mushrooms and other safe varieties have a pleasant taste and after processing can immediately become a delicious dinner. But conditionally edible species like volnushki or milk mushrooms are quite hard and bitter, so they need to be preliminarily heat treatment. This also applies to those that will soon be marinated.
Fragile species, such as russula, also require special attention. Ordinary cooking can spoil not only them appearance but also taste. Therefore, it is better not to take risks with this variety, but resort to blanching as a preparatory treatment.
All edible mushrooms are pickled. It can be:
- Champignon;
- oyster mushrooms;
- boletus;
- boletus;
- honey mushrooms;
- chanterelles;
- waves;
- black mushrooms;
- horns;
- tinders;
- rows;
- loading;
- hedgehogs;
- russula;
- hygrophores, etc.
Salted and pickled mushrooms do not require additional processing and are added to the dish immediately from the jar. If the main product is too spicy or salty, it can be rinsed with water. The same should be done with chanterelles and milk mushrooms: they, as a rule, secrete mucus, which is important to wash off immediately so as not to spoil the taste. In the process of preparing hot snacks, mushrooms must first be boiled directly in brine in order to finished product not spoiled ahead of time.
Pickled mushrooms
It is rare that a feast passes without an appetizer of pickled mushrooms. But you don’t want to just put them out of the jar on a plate and season with oil. In stores on the shelves you can find a lot various kinds and all sorts, any marinades. However, for those who are not lazy, an amazing and unusual snack from salted mushrooms. It diversifies both the ordinary and the festive table. Of course, it is much tastier and more pleasant to serve snacks from mushrooms marinated on your own to the feast. Then there is no doubt about the quality, edibility of the product, and they are always made according to your taste and preference. It is known in advance how salty, peppery and spiced they are, and this is important when preparing the final dish.
For pickling, it is better to take tubular varieties and choose small specimens. Young mushrooms are more juicy, and small ones look more elegant and attractive.
The easiest way is to go to the store and take the most beautiful and, most likely, no less delicious mushrooms on the shelf. A wide variety and assortment allow you to purchase preservation for every taste and budget. Manufacturers offer not only primitive pickled mushrooms, but also in various marinades, as well as individual types and mixtures, the so-called assorted.
But if for some reason or for the safety of your health, you decide to pickle the mushrooms yourself, it is important to know all the subtleties and nuances of their preparation.
Before direct pickling, mushrooms must go through several stages of cleaning and processing. They should be thoroughly rinsed from dirt under running water, if necessary, soak for a while. Remove the film from the cap from wild mushrooms: it gives mucus and bitterness.
Almost all types of forest or artificially grown mushrooms need heat treatment. They are first boiled, and after that they are placed in the marinade. In it they soak pleasant aroma and get flavor from spices and condiments. It is important to know the combination and cooking time different varieties, which will affect the final result of the mushroom platter.
There are many different marinades, which add the most unusual or quite familiar spices.
For the usual simplest classic marinade, you need:
- salt;
- granulated sugar;
- water;
- vinegar.
To make the mushrooms spicy, put in the marinade to taste:
- Bay leaf;
- garlic;
- cloves;
- coriander;
- various types of pepper and its mixture;
- turmeric;
- dill;
- parsley;
- basil;
- mustard;
- horseradish;
- marjoram;
- caraway.
Dish recipes
The easiest way is to get pickled mushrooms from a jar, season with oil and add onions. This snack option is a great success in any feast. But you can dream up and cook original snacks with mushrooms, where the main or additional ingredient there will be pickled mushrooms.
Austrian snack
To prepare a dish for 6 people you need:
- 250 grams of boiled veal or cooked ham;
- 200 grams of salted mushrooms or chanterelles;
- 150 grams of boiled carrots;
- 150 grams of pickles;
- medium head of cauliflower;
- 2 tablespoons of mayonnaise;
- salt, black ground pepper.
First you need to cook the cabbage, rinse and divide into inflorescences. Then boil until tender in salted water. Cut the meat into thin slices, cucumbers and cooked carrots into small cubes.
On a serving dish, spread half of the mayonnaise in the center, on top - boiled cabbage, and around - slices of meat. Carrots are laid on top more for decoration. In the middle impose chopped pickled cucumbers and whole salted mushrooms. Pour mustard, mayonnaise residue and season.
hop mushrooms
Most often, an appetizer of pickled champignons is prepared for a feast and alcohol goes well. But few people know that alcohol can become a component of the marinade and make the dish even more refined and unusual. For cooking you need to take:
- 0.5 kg. fresh mushrooms;
- 75 ml. white wine;
- 50 grams of table vinegar;
- 75 grams of sunflower oil;
- bay leaf, thyme, pepper and salt.
First you need to process the main ingredient. After cleaning and washing the mushrooms, they should be poured with alcohol, oil, seasoned with spices and put on a slow fire. Boil in the marinade until cooked, and then let stand for 5 - 6 days.
Champignons on cognac
Mushrooms cooked according to this recipe are great snack by themselves. For one half-liter jar you need to take:
- 400 grams of canned champignons;
- 4 tablespoons of cognac and the same amount of lemon juice;
- 50 ml. vegetable oil;
- spices to taste, but cinnamon and nutmeg are best combined.
It is possible to prepare such a fragrant dish at any time of the year, because champignons are grown in greenhouses. They can be made in small quantities as needed and not worry that they will go bad.
First, rinse the mushrooms and dry to remove excess liquid. Then, if necessary, cut into several pieces, but if the specimens are small, leave them as they are. Stew in vegetable oil and season, you do not need to pour water: the mushrooms will release juice. Pour in lemon juice and then cognac. Cover with a lid and simmer for another 3 minutes. Transfer the cooked pickled mushrooms to a container and let cool. You do not need to wait: you can eat such dishes with champignons immediately after cooling.
Mushroom stuffed tomatoes
This champignon appetizer will be a great addition to the festive table, but the speed of preparation will allow you to cook them also on weekdays for lunch or dinner.
For cooking you need to take:
- 5 ripe large tomatoes;
- 120 grams of ready-made pickled butter or champignons;
- 3 tablespoons of sour cream;
- dill, parsley, green onions.
Cut the tops off the washed tomatoes and scoop out the contents. Only half of the pulp is needed for filling, therefore, in order not to transfer products, you just need to squeeze the juice. Rinse the raisin of the recipe from the marinade and cut into small cubes. Mix with pulp, herbs and sour cream, salt and pepper. Stuff the tomatoes and cover with the cut top. Serve on the table, decorating with herbs.
Most often, soufflés, pâtés are made from boiled mushrooms, but you can make an amazing appetizer from ready-made marinated foods. You need to take:
- 200 grams of finished chanterelles;
- 2 carrots;
- 1 onion;
- 50 grams of butter;
- seasoning for mushroom snack.
After washing the mushrooms from mucus, they must be lightly fried along with onions. Boil carrots until tender and cut into 4 pieces. Mix everything and use a blender to knock down into a pate. Add oil, season with spices and serve as an appetizer on baguette slices. You can also serve a savory pate in tartlets or with garlic croutons.
Snack croquettes
They are made a little longer than a regular snack, but the time spent compensates unusual taste those mushroom balls.
- 0.5 kg. any salted mushrooms (take into account the weight with the marinade);
- 250 ml. milk;
- 100 grams of wheat flour;
- 50 grams of butter;
- breadcrumbs for rolling;
- grated cheese for serving;
- greens, seasonings to taste.
Drain the marinade from the mushrooms and chop finely. Melt the butter in a hot frying pan, add flour and mix thoroughly so that there are no lumps. Pour in the milk and stir until the sauce thickens. While it is hot, add spices, then add chopped mushrooms. Mix everything and use a spoon to form cutlets. Dip in breadcrumbs, fry in a large amount of vegetable oil. Until the croquettes have cooled, sprinkle with grated cheese and garnish with herbs.
Tartlets with mushrooms in spicy sauce
Serving in waffle tartlets will decorate any table, and unusual sauce complement delicious pickled mushrooms.
For cooking you need:
- 10 tartlets;
- 300 grams of pickled boletus, mushrooms or porcini mushrooms;
- 1 apple;
- 2 chicken eggs;
- 1 fresh cucumber;
- 1 salad pepper;
- mayonnaise or sour cream for the filling;
- parsley, spices to your taste.
To prepare the filling, boil the eggs, and chop the vegetables finely or grate. Eggs also chop and mix with the rest of the ingredients. Season everything and mix with sour cream or mayonnaise. Put the filling in tartlets and serve, decorating with herbs.
Stuffed eggs
There are many cooking options stuffed eggs. As a filling for cold appetizer almost all known vegetables, meat and dairy products are used. Mushrooms are no exception. In the usual recipe, they are always fresh and specially boiled. But you can take already marinated, which will add zest to the dish.
For cooking you will need:
- 5 chicken eggs;
- 100 grams of processed cheese;
- sour cream for dressing the filling;
- herbs, salt and pepper.
The recipe is very simple, you just need to boil hard-boiled eggs and chop mushrooms and cheese. Top with sour cream and season with spices. Then mix with the yolk of a boiled egg and fill the halves with protein.
Eggplant with mushrooms
A very simple and quick-to-prepare marinated champignon appetizer served hot or cold. For her you need:
- 3 medium sized eggplants;
- 200 grams of champignons;
- 200 grams of any melted cheese;
- 100 grams of different greens;
- 50 grams of prunes;
- mayonnaise;
- spices to taste.
To begin with, the bitter taste is eliminated from the vegetable. To do this, remove the stalk and cut the eggplant in half, using a teaspoon, remove the middle with seeds. Dilute salt in warm water and place the filling boats for 20-30 minutes. While the bitterness is gone, prepare the filling. Grind the mushrooms, grate the cheese, finely chop the greens and prunes and mix with the mushrooms. Combine everything, season with mayonnaise and sprinkle with spices. Put the mixture in blue boats and bake in the oven at 190 degrees for 25 minutes.
There are many more options for how to cook snacks with pickled mushrooms, and any hostess can do them. To really surprise guests, you can safely experiment and supplement recipes with other ingredients.
