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Mushrooms are called forest meat because of the protein they contain – an irreplaceable “building material” for every cell in your body. Proteins in mushrooms are slightly less than in meat, but much more than in many other products, about 20-30% of the dry mushroom mass is protein. But gourmets love complex recipes for dishes with mushrooms not for their composition, but for their unique taste.
Couscous: below is a recipe for a dish with mushrooms
Nutritional Value of Mushroom Recipes
Mushrooms are a low-calorie, low-fat food that is low in sodium but rich in nutrients. They contain dietary fiber – they help lower cholesterol levels and promote digestion, B vitamins, including niacin, vitamin D, which promotes the absorption of calcium. Mushrooms also contain copper, which helps the body absorb oxygen and create red blood cells, selenium is an antioxidant that neutralizes free radicals, potassium, which regulates blood pressure, as well as phosphorus, zinc and magnesium.
Mushrooms contain polysaccharides, complex carbohydrates that stimulate the immune system, and triterpenes, which have anti-inflammatory properties.
Chicken breasts: recipe with mushrooms
Mushrooms are often used in fine French cooking. Chicken breast with mushroom sauce is one of the simple classic dishes that even a novice housewife can cook. You will need: – 2 chicken breasts with skin; – 50 g of oil; – 1 tablespoon of olive oil; – 2 heads of shallots; – 1 clove of garlic; – 150 g of chanterelles; – 75 ml of Madeira; – 150 ml of chicken broth; – 75 ml of cream with a fat content of at least 20%; – 2 tablespoons of chopped green onions; – 2 tablespoons of chopped parsley.
Peel the chanterelles by cutting off the tips of the legs and wiping the mushrooms with a damp paper towel and slice them. Cut the shallots into small cubes, chop the garlic. Rinse the chicken breasts and pat dry with a paper towel, season with salt and freshly ground black pepper.
Heat a heavy-bottomed skillet and melt half the butter, place the chicken skin side down and sauté for 1-2 minutes until golden brown. Turn the breasts over and fry them for another minute, then place them in a roasting pan and bake in a preheated oven at 180 degrees for 12-15 minutes. While the chicken is baking, melt the remaining butter in another pan and fry the shallots until transparent, add the garlic and fry for another 1-2 minutes, add the chanterelles, stirring for a few more minutes, then pour in Madeira and cook the sauce over medium heat until the wine evaporate by half. Pour in warm chicken broth, stir, add cream, season with salt and pepper, add onion and parsley. Cut the chicken into thick crosswise slices, place on warmed plates and serve with mushroom sauce.
Kulebyaka with salmon: recipe for a dish with mushrooms
Mushrooms are also popular in Russian cuisine. Try to cook a national Russian dish – kulebyaku with mushrooms and fish. To make the filling, take: – 75 g of butter; – 1 head of onion; – 1 teaspoon of cumin seeds; – 1 teaspoon of coriander seeds; – 150 g of porcini mushrooms; – 100 g of boiled long grain rice; – lemon zest; – 2 tablespoons of chopped parsley; – 2 tablespoons of chopped dill; – 500 g of puff pastry; – 300 g poached salmon fillet; – 3 boiled chicken eggs; – 1 raw chicken egg.
To pose salmon, place it in a deep skillet with boiling water and cook for about 5-7 minutes, covered with a light boil. You can add spicy roots and herbs to boiling water.
Preheat oven to 200 degrees. Chop the onion into small cubes. Melt the butter in a deep skillet and sauté the onions until soft. Add cumin and coriander seeds. Cut off the legs of porcini mushrooms and cut them together with the caps. Place mushrooms with onions and spices and stir-fry until soft. Add rice, lemon zest, parsley and dill to the pan, season with salt and pepper, stir, turn off the heat.
Divide the yeast dough in half. Roll one half out and place on a greased baking tray. Spread the mushroom mixture over the dough, put the salmon fillet, place the eggs cut into circles on top. Beat a raw egg with a fork and brush the edges of the dough with a brush. Roll out the remaining dough so that it is large enough to cover the filled dough. Place it on a baking sheet and pinch the edges. Brush the kulebyaka with the remaining beaten egg. Bake for 30–35 minutes. Chill slightly before slicing.
Couscous: recipe with mushrooms
A dish with mushrooms can be prepared in an oriental style. You will need: – 85 g of sun-dried tomatoes; – 550 ml of water; – 215 g of couscous; – 1 tablespoon of olive oil; – 4 minced garlic cloves; – 100 g of chopped green onions; – 25 g of crushed basil leaves; – 1/2 lemon; – 170 g of champignons; – salt and freshly ground black pepper.
Place the tomatoes in a bowl of water for 30 minutes. Drain the water through a colander into a separate bowl and chop the tomatoes. Put a wide saucepan over medium heat, add water and bring to a boil. Add the couscous, stir and remove from heat, cover and leave for 5-7 minutes. Fluff the couscous gently with a fork.
The mushroom dish is ready
While the couscous is cooking, heat the olive oil in a frying pan and fry the sun-dried tomatoes, green onions, and garlic in it. Add the basil and squeeze the juice from half a lemon, season with salt and pepper, add the mushrooms, cut into small cubes and fry, stirring occasionally, for 5-7 minutes. Stir in the couscous mixture and serve.