Boiled champignons: recipes for mushroom dishes

A wide variety of mushroom dishes are prepared from boiled champignons. After heat treatment, mushrooms can be fried, pickled, salted, boiled soups, baked and stewed.

Before cooking champignon mushrooms, it is imperative to clean them from contamination, because soil residues can remain on both the cap and the leg. Therefore, if the leg is heavily soiled, cut it off by a few millimeters. Rinse the mushrooms under running water and place on a paper towel to drain. Then you can safely proceed to heat treatment.

Dishes from boiled champignons always turn out delicious, and qualified chefs say that they are the safest.

How to cook champignons for your favorite salad

How to cook champignons for salad, so that the end result will please everyone with its taste?

1. Pour water into an enameled container: for 1 kg of mushrooms, take 1,5 liters of water.
2. Pour 2 tsp. salt and add a pinch of citric acid.
3. Add 4-6 allspice peas and 2 bay leaves.
4. Add 2 sprigs of dill and bring to a boil.
5. Put the peeled mushrooms in boiling water and boil for 10 minutes after boiling.
6. Drain in a colander, rinse with cold water and spread on a clean kitchen towel to drain well and dry. Next, proceed to the preparation of any salad with the addition of champignons.

Knowing how to cook fresh champignons, you can cook a stunningly delicious salad according to your favorite recipe and serve it to the festive table or family dinner.

How to cook fresh champignons for pickling

If you want to cook pickled mushrooms to treat your dear guests with a delicious snack, you will also have to carry out preliminary heat treatment. In this case, the boiling technology does not imply adding salt, vinegar or citric acid to the water, as the boiled mushrooms will be marinated in vinegar.

With the proposed photos, it will be easier to cook boiled champignons for pickling.

• 500 ml of water;
• 2 Art. l salts;
• 1 Art. liter. sugar;
• 1,5 kg of fresh mushrooms;
• 4 bud of carnation;
• 1 bay leaf;
• 6-8 allspice peas;
• 70 ml vinegar 9%.

How to cook fresh champignons with citric acid for frying

For frying, the process of boiling mushrooms is slightly different from the rest. How to cook fresh champignons for frying? Usually, during the heat treatment, the mushrooms become darker, therefore, in order to preserve the natural color of the fruiting bodies, citric acid is poured into the water during boiling.

• 1 kg of mushrooms;
• 1 g citric acid;
• 1,5 L of water;
• ½ st. l. salt.

Although some believe that it is not necessary to boil fruiting bodies before frying, experts are still sure of something else. After cooking, fried champignons are much tastier and more aromatic. You need to cook boiled champignons for frying according to the following simple recipe.

1. Peel the mushrooms, rinse, cut off the tips of the legs and put in boiling water.
2. Let it boil and immediately remove the foam from the surface.
3. Pour citric acid, salt, mix and boil for 10 minutes. on minimum heat.
4. Put on a sieve or in a colander, let it drain and only then start frying.
5. When frying mushrooms, you can add onions, carrots, potatoes, meat, sour cream or cream.

How to cook soup puree from fresh champignons

Should fruiting bodies be boiled before cooking the first course? For example, some housewives ask how to cook champignon soup correctly: with preliminary heat treatment or not?

The following recommendations will help with this:

1. Peel fresh mushrooms, rinse, cut off the tips of the legs and fill with water.
2. Boil in water without adding salt for 3 minutes, then drain the water and fill it with new water.
3. Boil again for 5 minutes, adding a small amount of salt, but do not drain the water, it will be needed to prepare the soup.
4. Catch the mushrooms with a slotted spoon and put in a bowl, then cut into pieces, leaving a few small specimens.

It should be noted that such a recipe for cooking boiled champignons would be more appropriate for mashed soups and borscht. We offer one of these options for a gentle soup-puree from fruiting bodies.

• 600 g mushrooms;
• 2 heads of onions;
• 2 st. l. wheat flour;
• 700 ml of mushroom broth;
• 150 ml cream;
• 1 st. l. chopped green parsley;
• Salt and ground black pepper;
• 50 g butter;
• 1 Art. l. vegetable oil.

1. Pour vegetable oil into a saucepan, add diced onion, fry for 3-5 minutes.
2. Add mushrooms and continue frying for 10 minutes.
3. Melt the butter in a hot frying pan, add flour, fry for 2-3 minutes, stirring constantly.
4. Pour the broth in a thin stream, bring the whole mass to a boil, add mushrooms and onions, mix.
5. Bring to a boil and grind the mass with an immersion blender.
6. If necessary, salt, pepper to taste, pour in the cream, mix and boil for 5 minutes.
7. Remove from heat, add chopped greens, mix, pour into portioned plates and garnish with whole boiled mushrooms.

How to cook soup from fresh or frozen champignons with noodles

How to cook noodle soup from fresh mushrooms can be found in the following recipe.

• 400 g mushrooms;
• 100 g noodles;
• 3 potatoes;
• 2 bulbs;
• 1 carrots;
• Xnumx chicken broth;
• 2 pcs. allspice and bay leaf;
• Salt and herbs – to taste.

How to cook fresh or frozen champignon mushrooms to make the soup tasty and appetizing?

1. Potatoes are peeled, washed and cut into large cubes.
2. Carrots and onions are peeled, washed and chopped into small cubes.
3. Peeled mushrooms are cut into strips, laid out in boiling water and boiled with salt for 5-7 minutes. If you use frozen mushrooms, the cooking process is extended to 10 minutes.
4. They are thrown back in a colander and washed under running water, left in a colander to drain.
5. Sliced ​​vegetables, bay leaves and allspice are boiled in chicken broth for 15 minutes.
6. The drained pieces of champignons, salt and noodles are added, boiled for 10 minutes. on minimum heat.
7. The soup is tasted, the missing spices are added (if required), chopped greens and the dish is served to the table.

How to cook frozen mushrooms for pasta

To know how to properly cook frozen champignons for pasta, you need to familiarize yourself with the cooking recipe and first defrost the fruiting bodies.

• 400 g mushrooms;
• 400 g of pasta;
• 2 bulbs;
• 200 ml of tomato juice;
• Salt and ground black pepper – to taste;
• Olive oil.

Knowing how to cook frozen champignons, you can cook in 30 minutes. prepare an unforgettable romantic dinner for two.

1. Defrost mushrooms, leaving overnight in a deep bowl in the kitchen.
2. Put in boiling and salted water and boil for 10 minutes. on minimum heat.
3. Catch with a slotted spoon, put in a sieve and leave to drain.
4. Cut the mushrooms into strips, chop the onion with a knife and fry the whole mass in olive oil for 10 minutes. on a small fire.
5. Add salt to taste, pepper and pour in tomato juice, simmer over medium heat for 5 minutes.
6. In a large amount of boiling salted water, boil the pasta with the addition of 2 tbsp. l. olive oil 7 min.
7. Transfer to a colander, let the water drain and put in a saucepan.
8. Add mushrooms with tomato, mix gently and put on a plate, put on the table, decorating with arugula.

Salting boiled champignons with garlic: how long to cook mushrooms?

Boiled champignons with garlic is a great option to make a delicious preparation for the winter. From salted mushrooms, you can cook soup, make a hodgepodge, fry potatoes and simply put on the table as an appetizer.

• 2 kg of mushrooms;
• 2 Art. l salts;
• 10 cloves of garlic;
• 10 peas of black pepper;
• Black currant leaves.

How long should mushrooms be cooked for pickling?

1. Mushrooms clean from dirt, cut off the tips of the legs and rinse in plenty of cold water.
2. Boil 4 liters of water in a saucepan and put the peeled mushrooms, add 4 cloves of garlic, diced and boil for 7-10 minutes, removing the foam from the surface.
3. Put in a colander and leave to drain.
4. In a sterilized jar, put a “cushion” of clean currant leaves, then a thin layer of salt, a small part of the remaining chopped garlic and peppercorns.
5. Next, put the mushrooms, caps down, sprinkle with salt, garlic and peppercorns.
6. Lay out all the mushrooms and spices in layers, press down with your hands so that there are no air “pockets” and put a load on top.
7. After 20 days, the mushrooms are ready for use, and as soon as the fruiting bodies let the juice in, remove the load and close the jars with lids. Remove to a cool room and store for no more than 6 months.

How to cook champignons at home for stew

The protein contained in fresh champignons is very difficult to digest, so the mushrooms should be boiled before consumption. How to cook champignons at home to get rid of protein, but retain other useful components?

We offer to cook stew from boiled champignons – family members will appreciate your efforts.

• 400 g mushrooms;
• 5 pcs. potatoes and carrots;
• 3 bulbs;
• 2 pcs. tomato;
• 1/3 tsp rosemary;
• Salt;
• Refined vegetable oil.

How to cook champignons correctly to make a tasty and fragrant dish for the whole family?

1. After cleaning, pour the mushrooms with water, add a little salt and boil over medium heat for 10 minutes.
2. Put in a colander, rinse under running water, let drain, and then cut into pieces.
3. Peel the vegetables and cut: carrots into strips, potatoes into cubes, onions into half rings, tomatoes into cubes.
4. Heat a little oil in a frying pan, fry the onion first until a delicious golden color.
5. Next, add the carrots, saute for 5-7 minutes, and then add the potatoes.
6. Cover the pan with a lid, add some water and simmer for 10 minutes, stirring occasionally with a wooden spatula.
7. Pour in salt, stir, if the potatoes become soft, add mushrooms, mix and simmer everything together for 7 minutes under a closed lid.
8. Add tomatoes, after 5 minutes. sprinkle the contents of the pan with rosemary, stir and simmer for 15 minutes. Serve this dish on its own or with boiled meat.

Boiling and baking champignon mushroom caps

You can make a delicious dish of boiled champignons, or rather, from their hats. We offer to bake this part of the fruit bodies in the oven with minced meat.

For cooking mushrooms:

• 15-20 large hats;
• ½ part lemon;
• 1,5 L of water;
• 1 Art. l salt.

For the filling:

• 200 g minced meat (any);
• Salt and ground black pepper – to taste;
• 1 egg;
• 1 Art. l mayonnaise;
• 50-70 g of hard cheese.

How to cook champignon mushrooms for baking in the oven correctly will show a step-by-step description of the process.

1. Peel the mushrooms, cut off the legs (you can make a sauce from them), rinse the caps thoroughly in water.
2. Boil 2 liters of water, squeeze the lemon juice, add salt, mix, add caps.
3. Close the pan with a lid and cook over medium heat for 5-7 minutes.
4. Place with a slotted spoon on a kitchen towel to drain excess water.
5. Stuff the cooled caps with minced meat, previously mixed with mayonnaise, salt, egg and ground pepper.
6. Distribute the hats on a greased baking sheet, put a layer of grated cheese on top of each and place in a preheated to 180 ° C.
7. Bake for 20 minutes, after the signal, remove the baking sheet from the oven, put the caps on a large flat plate and put on the table. You can cook mashed potatoes as a side dish for mushrooms and make a salad of fresh vegetables.