Not taking into account what kind of mushrooms you prefer: fragrant forest white or ordinary champignons from a supermarket, on their basis you can cook at least a dozen different dishes. It is unlikely that the time will be allotted to the diversity, but we are going to describe some of the most successful recipes for dishes from mushrooms below.
Mushroom soup with mushrooms
If you do not know what to make of mushrooms, then we recommend starting with classic - tender souped soups. For their preparation it is better to take mushrooms with not very bright taste and aroma as a base and supplement them with a small amount of forest mushrooms and an abundance of herbs.
Ingredients:
- dried white mushrooms - 35 g;
- branches of rosemary - 2 pcs .;
- onion - 135 g;
- garlic teeth - 5 pcs .;
- champignons - 820 g;
- chicken broth - 2,8 l;
- cream - 115 ml;
- butter - 35 g.
Preparation
Before frying the soup base it is necessary to soak the white mushrooms for half an hour. After a while, the soaked mushrooms are ground and the liquid is stored.
In the preheated oil, put a sprig of rosemary and fry it until you let the fragrance. Then remove the twig, and in rosemary oil, save the onion. Add the onion pieces with chopped garlic, put the white mushrooms and champignons. Leave the contents of the frying pan on the fire until all the moisture evaporates, then pour the soup base with mushroom water and chicken broth. Leave everything to languish in a minimal heat for half an hour, then pour in the cream and blend the soup with a blender.
Recipe for caviar from mushrooms
Mushroom caviar though it is considered a traditional Russian snack, but can be prepared and served with traditional ingredients for Mediterranean dishes. It turns out even tastier, and you can check this by making caviar on the following recipe.
Ingredients:
- champignons - 370 g;
- onion - 115 g;
- garlic teeth - 4 pcs .;
- Dijon mustard - 15 g;
- olive oil - 45 ml;
- wine vinegar - 15 ml;
- sprigs of thyme - 3 pcs.
Preparation
Divide mushrooms and onions into pieces of arbitrary size, then spread them on a baking sheet, sprinkle with oil and season. Pour a little wine vinegar, add garlic and thyme for flavor. Place the pan with mushrooms and onions in a preheated oven for 200 minutes for 20 minutes. Baked ingredients are moved to the bowl of the blender and chopped, adding mustard. Serve on toast or pancakes.
Sauce from mushrooms
Add pickled mushrooms to cold snacks can be in the sauce. Our version is prepared on a classical basis - a mixture of mayonnaise and mustard, but you can make a low-calorie dressing using yogurt.
Ingredients:
- pickled mushrooms - 95 g;
- mayonnaise - 145 ml;
- sweet mustard - 15 g;
- pickled cucumber - 45 g;
- onion - 30 g;
- honey - 1/2 tsp;
- greens of dill - 1 tbsp. a spoon;
- garlic cloves - 1 pc.
Preparation
Pry the garlic clove with a small pinch of sea salt. Maximize the onions with cucumber and mushrooms, ideally use a blender for this purpose. Mix the chopped vegetables and mushrooms with mayonnaise, garlic and honey. In the finale, add the sweet mustard and a little greens for the color. Rinse and serve immediately.
Sauce from mushrooms
Ingredients:
- champignons - 480 g;
- garlic teeth - 4 pcs .;
- cream - 230 ml;
- chicken broth - 510 ml;
- butter - 35 g;
- flour - 25 g;
- onion - 145 g;
- Dried thyme, parsley - 1/2 tsp.
Preparation
Divide the bulb into half rings and save it to the transparency of the pieces. Add the chopped garlic and mushroom plates. Let the mushroom moisture evaporate completely and wait for the pieces to brown. Add greens and sprinkle all the flour, and after half a minute pour in broth with cream. Leave the sauce on medium heat until thick.