Forest champignons: how to cook, how much to cook, recipes

Forest champignons are agaric mushrooms belonging to the Champignon family. They are famous for their nutritional value and healing properties, as they contain several tens of amino acids necessary for humans and have antibacterial properties. And in terms of the amount of phosphorus, this species is comparable to seafood. Cooking forest champignons is easy. But it is important to know how to keep useful substances in them.

Preparing wild mushrooms for cooking

Before cooking fresh forest champignons, they must be sorted out, washed and cleaned. Often, housewives remove the upper film from the fruiting bodies. This procedure is optional.

Preparatory steps:

1. Inspect each fruiting body. It should have a uniform color and structure, without damage and dark spots. Hue – pinkish or milky, with a matte sheen. The hat should fit well on the leg. In older specimens, darkening of the plates is allowed.
2. Clear of rubbish and earth.
3. Renew the cut on the stem, since the drying of the fruiting body begins with it.

At this stage, forest gifts are already ready for further processing. But some housewives and cooks prefer to play it safe and remove the upper skin from the fruiting bodies. To do this, the tip of the knife clings to the film on the hats and pulls it to the middle. Dark plates are also removed with a knife.

How to cook wild mushrooms

There are different ways to cook forest champignons:

• frying;
• pickling;
• cooking;
• baking;
• salting

This type of mushroom makes delicious salads and soups, pies and casseroles, pastas and sauces, caviar and julienne.

How long to cook forest champignons

Mushrooms are boiled before making soups, salads, sauces, appetizers and side dishes. Cooking time is calculated from the moment the water boils. Usually it depends on the purposes for which the fruiting bodies will then be used:

• for soups – 20 minutes;
• for salads and snacks – 10 minutes.

It is recommended to cook frozen specimens a little longer than fresh ones:

• frozen – 25 minutes after boiling;
• fresh – up to 20 minutes.

Wild mushroom recipes

Mushrooms serve as an ingredient for the preparation of many first and second courses. They can even be used to create sauces.

Wild mushroom soup

You can make wild mushroom soup liquid or make it in the form of a light cream-puree. As a basis, they take chicken, beef broth or cook it without meat products. Some housewives add cheese to enhance the flavor and give a delicate texture.

Ingredients for one of the most delicious soup options:

• mushrooms – 0,5 kg;
• chicken broth – 500 ml;
• onion – 1 small head;
• cream 20% fat – 200 ml;
• flour – 2 Art. l .;
• butter – 50 g;
• pepper and salt to taste;
• croutons for serving.

How to cook:

1. Cut fruit bodies into medium-sized pieces.
2. Peel the onion, chop, simmer in vegetable oil.
3. Add champignons to the onion, leave in the pan until soft. Lightly salt.
4. Transfer the roast to a saucepan. Pour in 200-300 ml of chicken broth and chop with a blender. The resulting mushroom mass should become homogeneous.
5. Put the butter in the pan, soften it and add the flour. Mix everything, kneading lumps.
6. Add the rest of the chicken broth there, wait for the boil.
7. Pour into puree bowl and stir. Put on fire and cook after boiling the soup for 7-8 minutes.
8. Pepper, add salt.
9. While constantly stirring the soup, add cream in small portions. When the mass boils again, remove it from the stove.

Pouring soup on plates, you should decorate the dish with crispy croutons

Marinated wild champignons

Marinating is an easy way to prepare wild mushrooms for the winter. Young mushrooms are suitable for harvesting.

For 1,5-2 liters of snacks you will need:

• forest champignons – 3 kg;
• salt 50 g per 1 liter of water.

For the marinade:

• salt – 40 g;
• water – 1 l;
• vinegar 9% – 60 ml;
• sugar – 30 g;
• citric acid – 2 g per 1 liter of water;
• allspice – 10 peas;
• black pepper – 10 peas;
• cloves – 5 pcs.;
• bay leaf – 4 pcs.

Stages of work:

1. Pour boiling water into a saucepan, add salt (50 g per liter of liquid) and citric acid (2 g per liter).
2. Dip the peeled wild mushrooms into a saucepan. Put it on a slow fire. Boil 7 minutes after boiling. When foam appears, remove it with a slotted spoon.
3. Throw the boiled fruit bodies in a colander.
4. Prepare the marinade in an enamel bowl. Pour water, add sugar, salt and dry spices. Boil.
5. Add boiled champignons, leave on fire for another 25 minutes.
6. Pour in the vinegar, then cook for 5 minutes.
7. Pour into sterilized jars. Fill them to the top with marinade. Roll up.
8. Insulate the container turned upside down, put it to cool.
9. Then transfer the blanks to a cool dark place.

Mushrooms of small size look beautiful in jars, while maintaining a natural white tint.

Salted forest champignons

Salted for the winter forest champignons are a vitamin dish containing amino acids, fiber and minerals. It is prepared from medium and small mushrooms with a dense texture.

Ingredients for salting:

• forest champignons – 2 kg;
• salt – 100 g;
• garlic – 1 pcs.;
• onion – 3 heads;
• capsicum – 3 pcs.;
• peppercorns to taste;
• olive oil.

Recipe step by step on how to salt forest champignons:

1. Cut the washed, peeled and dried mushrooms into halves.
2. Put them in a large bowl, sprinkle with salt on top and mix.
3. Cut the capsicum lengthwise into strips, the onion into half rings. Mince the garlic.
4. Lay out layers in a clean container: the first one is from forest champignons, the next one is from mixed vegetables. So alternate them. Add pepper on top.
5. Pour olive oil in a thin stream.
6. Leave the workpiece for half an hour at room temperature. Then store in the refrigerator.

You can taste salted champignons the very next day after cooking.

Fried wild mushrooms with onions

Forest champignons are good because they do not need to be soaked and boiled before frying. Onions add flavor to them.

Necessary ingredients:

• mushrooms – 0,5 kg;
• salt to taste;
• onions – 1 pcs.

How to cook forest champignons in a pan:

1. Clean mushrooms from litter. It is not worth rinsing them, as the fruiting bodies will quickly absorb water and turn out to be stewed, not fried.
2. Cut the legs into circles, the hats into slices.
3. Heat oil over high heat.
4. Add mushrooms to the pan, reducing heat to medium.
5. Fry until the liquid has evaporated. Stir from time to time.
6. Cover and continue frying for 20 minutes.
7. Pour the diced onion to the mushrooms, clearing a space for it in the center of the pan.
8. Salt and cover again, leave to fry for another quarter of an hour. You can add a small amount of water as needed.

Fried champignons are good with potatoes and rice, meat dishes

Julienne of forest champignons

Julienne is a delicious combination of mushrooms and cheese. The dish can be prepared for the festive table and served as a hot appetizer.

It requires:

• forest champignons – 200 g;
• cheese – 60 g;
• cream – 200 ml;
• garlic – 2 lobules;
• onion – 70 g;
• butter – 1 tbsp. l .;
• flour – 2 Art. l .;
• vegetable oil 2 tbsp. l .;
• spices and salt to taste.

Step by step description of the recipe:

1. Chop the onion.
2. Garlic chopped.
3. Cut the legs and caps into small pieces.
4. Cheese grate.
5. Saute onion and garlic in vegetable oil.
6. When they become soft, add forest mushrooms to the pan, salt, add spices. Saute until mushrooms are ready.
7. Take another pan, fry the flour so that it changes color slightly. Put butter on it and mix.
8. A few minutes later, pour in the cream.
9. Wait until the sauce boils, and pour it into the mushroom mass.
10. Put everything in portioned forms, greased with vegetable oil.
11. Add cheese on top.
12. Send the julienne to bake in the oven for a quarter of an hour. Set temperature to 200 ⁰C.

Cooking and serving julienne is convenient in cocotte makers

Salad with forest champignons, nuts and cheese

Salad can be beautifully served to the table if you use a shaping ring. Enterprising housewives successfully replace this kitchen appliance with an ordinary tin can, in which the bottom and lid are cut off.

To prepare the salad, you will need:

• boiled chicken fillet – 300 g;
• forest champignons – 400 g;
• eggs – 3 pcs .;
• walnuts – 100 g;
• canned peas – 200 g;
• Cheese hard – 200 g;
• Garlic – 3 cloves;
• green onions – 1 bunch;
• mayonnaise for refueling.

Recipe:

1. Cut mushrooms into cubes and fry.
2. Boil the eggs.
3. Cut the walnuts.
4. Cut the fillet into strips.
5. Garlic chopped.
6. Cut eggs and onions.
7. Cheese grate.
8. All ingredients mix.
9. Open a can of canned peas. Add it to salad.
10. Season the dish with mayonnaise.
11. Sprinkle with walnuts.

The dish can be put in a salad bowl or served to the table in molding rings

Shish kebab from forest champignons

Barbecue can be cooked not only on the grill, but also on the grill, in the oven, air grill, microwave, electric barbecue. The excellent mushroom smell will remain in any case.

Barbecue requires:

• forest mushrooms – 1 kg;
• garlic – 6 cloves;
• mayonnaise – 150 g;
• lemon juice – 2 tsp;
• hops-suneli – ½ tsp. l.;
• basil greens – a small bunch;
• pepper and salt to taste.

Stages of work:

1. Put mayonnaise in a bowl, add spices, mix.
2. Sprinkle with chopped garlic.
3. Squeeze out some lemon juice.
4. Chop basil leaves. Put in the resulting sauce, mix again.
5. Take a food bag. Put the washed champignons into it, pour over the sauce. Tie the bag and mix its contents. Leave to marinate for 60 minutes.
6. Then string the mushrooms on skewers or place on the oven rack. During cooking, keep an eye on the barbecue. As soon as the champignons start up the juice and brown, the dish is ready.

Shish kebab of forest champignons sprinkled with herbs

Mushroom casserole with forest champignons

Casserole as a way to prepare forest fruiting bodies was invented by an enterprising American housewife. The dish was loved and spread all over the world. Since then, many variations have been created, including those with champignons.

List of ingredients to stock up on:

• forest champignons – 150-200 g;
• Cheese hard – 150 g;
• potatoes – 4-5 pcs.;
• cream – 150 ml;
• eggs – 2 pcs .;
• onion – 1 head;
• garlic – 3 lobules;
• pepper, oregano, salt to taste.

Step by step description:

1. Boil potatoes and make mashed potatoes.
2. Sliced ​​champignons and onions lightly fry.
3. Mix forest products with potatoes.
4. Beat eggs with cream. Pepper, salt, put chopped garlic.
5. Take a casserole dish. Put mashed potatoes on it, pour over with creamy sauce, sprinkle with grated cheese.
6. Send to the oven. Baking time – 20-25 minutes. The temperature regime is + 180 ⁰C.

The advantage of this type of mushroom is that before cooking the casserole, they do not need to be boiled first.

Calorie content of forest champignons

This type of mushroom is low-calorie and harmless with proper heat treatment. It is popular among those who are accustomed to monitor their health and keep fit.

Conclusion

Cooking wild mushrooms is much easier than most other types of mushrooms. This is their main advantage. In addition, they contain vitamins, amino acids, as well as high-quality protein, which is easily absorbed in the body. Therefore, dishes with forest champignons are a good alternative to meat snacks.