Main dishes with champignons: homemade recipes

Main dishes with champignons are represented by a wide variety of recipes in which these mushrooms are combined with many other products. Mushrooms are very tasty and at the same time inexpensive, which is why recipes for second courses with champignons in home cooking occupy a special niche.

Mushroom goulash with champignons

To prepare this second course with champignon mushrooms, you will need the following ingredients:

• 500 grams of fresh champignons;
• two bulbs;
• vegetable oil – three tablespoons;
• flour – tablespoon;
• a tablespoon of ketchup;
• salt, garlic, pepper – to taste.

To prepare mushroom goulash, use the recipe for the second dish of champignons from the photo below:

1. Peel the champignons, wash and boil for 10 minutes. Drain in a colander and leave to drain the water. Mushrooms cut into small pieces.

2. Peel and finely chop the onion.

3. Put a frying pan on the stove, pour in the oil and heat it well. Put the mushrooms and onions, lightly fry, stirring constantly.

4. Peel and crush the garlic cloves in the garlic press.

5. Add garlic, salt and pepper to the mushrooms, and simmer for 10 minutes under a closed lid.

6. Sprinkle the finished mushrooms with flour, add ketchup to them. If you want to make the goulash more liquid, you can dilute it at this stage of cooking with a little water. Simmer for a few more minutes.

7. Mushroom goulash is ready, it is best served with a vegetable salad or mashed potatoes.

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Second course with champignons and potatoes: mushroom roast

To prepare this delicious second course, use the following ingredients:

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• potatoes – one kilogram;
• 1-2 carrots;
• onion;
• 400 grams of champignons;
• canned peas – 250 g;
• six tablespoons of vegetable oil;
• soy sauce – 4 tablespoons;
• a glass of boiling water;
• salt, pepper, favorite spices – to taste.

Prepare the second dish with champignons and potatoes in this way:

1. Wash mushrooms, cut into small pieces or plates.

2. Carrots and onions should be washed and peeled. Cut the onion into small cubes, grate the carrot on a coarse grater.

3. Preheat the panpour vegetable oil into it. Put onions and carrots, fry over medium heat for three minutes, stirring constantly.

4. To fried onions and carrots add prepared mushrooms, simmer the same amount more.

5. Open a jar of canned peas and add to the pan along with the liquid. Salt, pepper, season with your favorite spices, mix everything well.

6. Add soy sauce to the pan, stir and simmer for a few minutes.

7. Peeled potatoes cut into pieces and put in a cauldron. Fold the fried vegetables on top, mix.

8. Pour boiled water over vegetables in a cauldronso that it barely covers them, bring to a boil. Cook the roast with potatoes and mushrooms on the slowest fire until the potatoes are fully cooked – about half an hour.

9. Roast in a cauldron can be put in the oven and baked until tender.

10. On top of the mushroom roast, when serving, you can decorate with herbs.

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The second dish of champignons with cheese

This second course recipe with champignon mushrooms is great for a festive table.

You will need these products:

• 600 g of medium-sized champignons;
• onions – 1-2 pieces;
• two cloves of garlic;
• bacon – 100 grams;
• a couple of slices of white bread;
• hard cheese – 150 g;
• Provence herbs – to taste;
• vegetable oil for frying.

Prepare the dish like this:

1. Peel the champignons, wipe dry with a towel, remove the legs and remove the pulp from the caps with a teaspoon.

2. Put the hats on a baking sheet, but ideally they should be cooked on a wire rack so that the juice drains and the mushrooms are not wet.

3. Now you can start preparing the stuffing for champignons. To do this, finely chop the legs and cores of the mushrooms, also cut the onion into small cubes, put it all in a preheated pan with vegetable oil.

4. Finely chop the garlic, cut the bacon into small slices and also put in a pan, remove from heat after 5 minutes and let cool.

5. Grind white bread slices into crumbsusing a blender, and also add to the filling. At this stage of cooking, some Provence herbs should also be added to the filling, they will give the mushrooms a special piquant taste.

6. Preheat the oven to 190 degrees, fill mushroom caps with filling, sprinkle with grated cheese on top and send to bake for about 20 minutes. Serve stuffed mushroom caps warm.

This is the second dish with champignons in the photo below.

Recipe for a second course with pickled champignons

Pickled mushrooms make a very tasty snack, which will always find a place on the festive table.

Ingredients:

• 300 g champignons;
• four garlic cloves;
• vegetable oil – five tablespoons;
• table vinegar – 1 tbsp. l.;
• white and black peppercorns – half a tablespoon each;
• turmeric – on the tip of a knife;
• Bay leaf;
• sugar – one spoon;
• sol – 0, 5 h. l.

The second dish with pickled champignons is prepared as follows:

1. It is necessary to peel the champignon caps, rinse them and dry them well with a kitchen towel to keep them dry.

2. Large mushrooms must be cut in half or quarters.

3. Pour oil into a deep saucepan, add vinegar and mix these two components.

4. Add two types of pepper, turmeric and bay leaf, mix.

5. Peel and chop the garlic cloves longitudinal strips, they should also be sent to the pan.

6. Add salt and sugar to the marinade, stir to dissolve them. Put the prepared champignons into the pan, put it on a slow fire and cover with a lid.

7. After ten minutes, remove the lid, mix the mushrooms well and close the pan again.

8. After the same time, remove the splits from the pan, cool and transfer to a glass jar, pour marinade and refrigerate. Before serving, put the pickled mushrooms on a plate, sprinkle with fresh chopped herbs and onion half rings, season with fragrant vegetable oil.

The second dish of champignons according to the Italian recipe

To prepare a dish according to an Italian recipe, use the following products:

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• 500 grams of fresh champignons;
• chopped greens – three tablespoons;
• chili pepper – one pod;
• olive oil – 3 st. l .;
• breadcrumbs – three tablespoons;
• sea ​​salt – one teaspoon;
• Italian herbs – a teaspoon;
• allspice – 1 tsp.

The second dish of fresh champignons is prepared as follows:

1. Mushrooms are washed, cleaned and cut into thin plates.

2. Peeled and cut champignons stacked in small molds for baking in two or three layers.

3. Garlic is mixed in a separate container, passed through a press, salt, pepper, Italian herbs, chopped chili, add olive oil and mix all the ingredients well.

4. Finely chopped greens are added to this mass and mixed again.

5. Mushrooms are poured with the prepared fragrant mixture, sprinkle with breadcrumbs on top and send to the oven for baking. Mushrooms are cooked at a temperature of 180 degrees for 20 minutes.

The second dish of champignons and fish

Ingredients:

• 500 g fish fillet;
• two tomatoes;
• 200 g champignons;
• onion;
• a glass of cream;
• salt pepper;
• vegetable oil.

Follow this step-by-step recipe for a second course with champignon mushrooms with a photo:

1. Peel and cut the mushrooms into thin plates, cut the onion into half rings.

2. Pour vegetable oil into a preheated pan, fry mushrooms and onions until golden brown.

3. Cut the tomatoes into circles, fish into small slices.

4. To the bottom of the baking dish, lined with parchment paper, lay out tomato slices, put the fish on top.

5. Place fried mushrooms with onions in an even layer on top of the fish.

6. Pour the cream into a deep bowl, add salt and pepper, mix and pour over the fish and vegetables.

7. Place the form in the oven, heated to 200 degrees, bake for half an hour.