Such already quite habitual and, apparently, a simple product as fresh champignons, it is possible to prepare very unusual and even in quite refined way in which mushrooms will be used not just as ingredient of more difficult dish, but also as quite independent.
The champignons stuffed with beet
Large mushrooms, fresh better whole, one bulb which is previously welded or the baked beet, couple of garlic gloves, favourite greens (fennel, parsley, a celery and cilantro will approach), couple of spoons of vegetable oil, salt and a black pepper will be necessary for you for preparation.
Previously champignons it is necessary to wash out, take away carefully legs and to dry. At that time, while surplus of moisture is removed, it is necessary to cut small mushroom legs, beet and onions. All these ingredients need to be mixed, peppered and salted carefully.
For preparation of sauce it is necessary to pass garlic gloves through a press, to pour in several spoons of vegetable oil in the received gruel and it is good to mix all ingredients.
If you want to add I observe a smell and aroma of favourite spices, it is the best of all to fill up them in oil together with garlic.
It is necessary to fill with previously prepared mushrooms and vegetables stuffing hats of champignons. The last then need to be laid out on the baking tray laid by the sheet of parchment and oiled by vegetable. And after that to sauce mushrooms. Such dish of only 12-15 minutes in previously warmed oven is cooked and at a constant temperature of 200 wasps. Constantly you monitor process of preparation of mushrooms. As soon as they begin to be reddened, temperature needs to be reduced to 150 degrees at which mushrooms will emit more juice and will reach optimum readiness. It is the best of all to decorate a ready-to-eat meal with small cut fresh greens.
The stuffed champignons made in a pot
The following ingredients will be necessary for this dish: 8-9 large champignons, 250 g of the chicken forcemeat scrolled via the meat grinder, one bulb, 50-60 g of a hard cheese, salt and pepper, 3-4 tablespoons of vegetable oil, 250-30 ml of cream (fat content in 10-15% best of all will approach), 1 tablespoons of starch, 3 tablespoons of wheat flour, egg and fresh greens. At first legs and hats of mushrooms need to be separated previously from each other then to crush the first, as well as onions. While the washed-out hats dry, it is necessary to fry a half of onions in oil, it is necessary to add forcemeat to it and to prepare them together only 7-8 minutes. Then to them a half of the crushed legs is filled up. Mix is prepared 4-5 more minutes together with salt and pepper. Upon termination of preparation for ingredients it is also necessary to fill up the rasped cheese which will melt and will hold a stuffing in hats. After the room of a stuffing in champignons, mushrooms it is necessary to roll in in flour and to dunk into a frothed eggs then to fry mushrooms on both sides and to lay out on a plate. Other half of ingredients needs to be fried in the remained oil together with starch and cream.
The end of preparation in this case is defined quite simply – as soon as cream thickened, capacity can be removed from a plate safely.
Then champignons need to be put in pots and to fill in with sauce. Mushrooms are prepared only 12-15 minutes at 180 OS, and move on a table strewed with small chopped greens. Such interesting and unusual dish will become decoration of any table. It can play a role of both a garnish, and independent delicacy.