Champignons are mushrooms with the mild, delicate flavor which is perfectly combined with other ingredients and suitable for preparation of salads, casseroles, pies, sauces and many other dishes. They are available all the year round therefore you can always buy their fresh.
Variety of dishes with champignons
If at your place there are fresh champignons, then tasty and fragrant food is provided to you. Champignons can be served as snack, previously pickling them, to add to salads - both fried, and tinned and even, sometimes, crude. The stuffed hats of mushrooms – are beautiful and appetizing. From them do shish kebabs is also possible, to fry them on a grill. Mushrooms – a fine stuffing for pies and pizzas, a bird and meat rolls, put them in risotto, with them cook fried eggs and omelets, soups and sauces.
Champignons aren't washed and not cleaned, they are slightly wiped with the paper towel moistened in water.
Recipes with champignons
Fresh champignons can be added to vegetable lenten soups. As mushrooms are rich with protein, they can act as worthy replacement of meat. Champignons cream soup turns out tasty and nutritive, for strengthening of taste and aroma it is possible to put a few cepes in this dish. It will be required to you:
- 20 grams of dried cepes; - 400 grams of fresh champignons;
- 50 grams of a desi; - 1 head of onions; - 1 garlic glove; - 1 branch of a thyme; - 850 ml of vegetable broth; - 2-3 feathers of green onions; - 4 slices of white loaf; - 200 ml of heavy cream. Fill in dried cepes of 200 ml of boiled water and leave before swelling. Kindle in a pan with a thick bottom a half of a desi. Peel onions and wash up, cut a small cube. Crush garlic. Fry onions, garlic and a thyme within 5 minutes. Slice champignons. Merge liquid from dried mushrooms in separate capacity, slightly wring out mushrooms and also cut in cubes. Add mushrooms to a pan and slightly fry them. Pour in broth and liquid from under mushrooms, bring to the boil and you cook within 15-20 minutes on slow fire. Meanwhile from roll cut off a crust, cut on cubes. Warm the remained desi in a frying pan and fry bread, stirring slowly, to a golden crust. Lay out toasts on a paper towel that it absorbed excess fat. Cut onions. Ready soup to a pyuriruyta the blender whether try it isn't necessary to add still salt (as broth, as a rule, initially salty, it isn't necessary to salt mushrooms) pour in cream and slightly warm up. Give with onions and toasts. Champignons sauce – fine addition to vegetable and meat dishes. They are given to steaks, cutlets, casseroles, stew in them quenelles. Even whimsical children are often ready to eat vegetable cutlets if to water them with a fragrant mushroom sauce. Make sauce in advance and you hold its warm while you cook a main course or you store in the fridge within 2 days, warming up before the use. For preparation of sauce it is required to you: - 200 grams of champignons; - 1 tablespoon of a desi; - ¼ cups of chicken or meat-and-bone broth; - 2 teaspoons of corn starch - 2 teaspoons of the crushed parsley greens; - salt and fresh ground pepper.
You can replace parsley in sauce with other greens – a thyme, fennel, rosemary.
Slice champignons, fry in a deep frying pan with a heavy bottom. When from mushrooms liquid is evaporated, add a desi, wait so far champignons will be reddened. In cold broth dissolve starch, pour in liquid to mushrooms and cook sauce on average fire, constantly stirring slowly within 3-5 minutes. Season with salt and pepper, add greens. Pour sauce in a stewpan and cover it with a foil.