In the view of many, the best cold appetizer of mushrooms is pickled chanterelles or mushrooms with onions and fragrant sunflower oil. And the ideal hot mushroom appetizer is fried gifts of the forest or purchased champignons. Partly it is. These simple snacks with mushrooms are undoubtedly tasty, but, as they say, “no zest”, and rustic for a festive feast. How to surprise guests and please loved ones?

Cold appetizers from fresh mushrooms: stuffed champignons with cheese

Mushrooms stuffed with spinach and cheese

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Ingredients:

16 large mushrooms, 140 g frozen spinach, 65 g feta, 30 g cream cheese (for example, philadelphia, buko), 30 g parmesan or jugas, a small bunch of green onions, salt to taste

Preparation:

To prepare this Stuffed Mushrooms appetizer, the mushrooms need to be washed and dried. Carefully remove the legs, remove the skin from the hats. Defrost spinach, drain in a colander to drain excess liquid. Mix spinach, feta and cream cheese. Finely chop the green onion, add to the curd mass, salt and mix.

Fill mushroom caps with cheese filling, place in a heat-resistant dish, sprinkle with grated parmesan.

Bake an appetizer of champignons with cheese in the oven at 180 ° C for 20 minutes until golden brown cheese crust. Serve the stuffed mushroom appetizer cold.

Champignons with polenta and smoked sausages

Ingredients:

4 large champignons, 150 g smoked sausages, 100 g polenta, 1 onion, 1 apple, 50 g hard cheese (for example, ), 30 g butter, a small bunch of dill, salt – to taste, vegetable oil for frying.

Preparation:

Before you start cooking this appetizer with mushrooms and cheese, you need to boil water, add a little salt, pour polenta in small portions. Boil for 30 minutes with constant stirring, cool.

Peel the onion, cut off the skin of the apple and remove the core. Cut sausages into slices, apple and onion into small cubes.

Wash and dry the mushrooms. Carefully remove the legs and finely chop them, remove the skin from the caps.

Fry onions, sausages and mushroom legs in a small amount of heated vegetable oil. Add the resulting mixture, apple, chopped herbs and softened butter to the polenta. Mix.

Fill the champignon caps with the resulting filling, sprinkle with grated cheese on top. Bake in the oven at 180 ᵒС for 10-15 minutes. Serve the champignon appetizer prepared according to this recipe chilled.

Champignons with chicken, mushrooms and pine nuts

Ingredients:

2 large mushrooms, 1/2 onion, 1/2 carrot, 25 g rice groats, 75 g chicken fillet, 50 g mayonnaise, 25 g soft cheese (such as feta), 20 g peeled pine nuts, a small bunch of cilantro and green onions, vegetable oil for frying

Preparation:

To prepare this cold appetizer, champignons need to be washed and dried. Carefully remove the legs, remove the skin from the caps. Wash and dry the chicken fillet. Cut mushroom legs, fillets, peeled carrots and onions into small cubes. Finely chop the green onion and cilantro.

Boil washed rice until half cooked (10-12 minutes). Fry onions, carrots, chicken fillet and mushroom legs in hot vegetable oil for 15-20 minutes. Cool down.

Mix fried vegetables, mushrooms and chicken fillet with rice, add pine nuts, cilantro and green onions. Season with mayonnaise and mix.

Fill the mushroom caps with the minced meat, put on a baking sheet, crumble the cheese on top. Bake this fresh mushroom appetizer in the oven at 180°C for 10 minutes. Serve cold.

These photos for champignon appetizer recipes clearly demonstrate what the resulting dishes look like:

Cold dishes: simple appetizers of eggs stuffed with mushrooms

Eggs stuffed with mushrooms

Ingredients:

4 eggs, 2-3 champignons, 1 small onion, 60 g of mayonnaise, salt – to taste, 2-3 tbsp. l. vegetable oil for frying. Garnish: 1 small carrot, 50 g canned green peas. To apply: a few sprigs of dill and/or parsley

Preparation:

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To prepare this mushroom appetizer, eggs need to be hard-boiled in salted water (7 minutes after boiling). Cool, clean.

Clean vegetables. Wash, dry and clean the mushrooms.

Boil carrots for garnish in salted water for 25-30 minutes. Cool, cut into cubes.

Cut mushrooms and onion into small cubes. Fry the onion in hot vegetable oil until golden brown, add the mushrooms, fry for about 7 more minutes.

Next for this Cut each egg in half, take out the yolks and chop them with a spoon. Mix the yolks with fried onions and mushrooms, add half of the mayonnaise. Stuff the halves of the eggs with the resulting mixture, put on a plate, decorate with a mesh of mayonnaise.

Canned green peas and boiled carrots can be served along with this appetizer of eggs stuffed with mushrooms. Decorate with greenery.

Eggs stuffed with mushrooms

Ingredients:

200 g fresh (or 100 g boiled in own juice) mushrooms, 4-5 eggs, 20-30 g spicy salted sprats, 50 g lean ham (optional), 1-2 tbsp. tablespoons of olive oil or sour cream, salt, sugar, mustard, pepper, vinegar, herbs.

Preparation:

To prepare this cold mushroom appetizer, hard-boiled eggs must be cut lengthwise into two parts, and the yolks cut. Chop boiled mushrooms, lightly stew in olive oil or sour cream, cool, mix with chopped yolks, sprats, ham and season with olive oil or sour cream.

Stuff the protein halves with the resulting mass.

In most cases, it is recommended to decorate cold dishes such as mushroom appetizers with herbs.

Cold and hot champignon mushroom snacks: recipes with photos

Garlic oil with champignons

Ingredients:

100 g of mushrooms, 200 g of softened butter, 1 carrot, juice of 1/2 lemon, 2-3 cloves of garlic, a small bunch of parsley, salt to taste. For serving: slices of bread or long loaf Optional: ceramic molds, cling film.

Preparation:

Peel the carrots, boil until tender, cut into thick circles. Wash, dry and clean the mushrooms. Boil for 5-10 minutes. Finely chop the parsley. Pass the peeled garlic through a press.

Place carrots and mushrooms in a blender, chop. Combine with softened butter. Add chopped parsley and garlic, pour in lemon juice. Salt, mix until smooth. Divide the prepared mixture into molds, cover with cling film and place in the refrigerator. Serve an appetizer of champignon mushrooms with slices of bread.

Mushrooms baked with breadcrumbs

Ingredients:

6 large champignons, 1 onion, 50 g crackers, dried marjoram, salt – to taste, 2 tbsp. l. vegetable oil for frying. To serve: a few sprigs of dill.

Preparation:

Wash and dry the mushrooms. Peel, put in a deep bowl and pour boiling water for 2-3 minutes. Carefully remove the stems from the mushrooms and chop them.

Peel the onion, cut into small cubes, fry in hot vegetable oil until soft. Add chopped mushroom legs, salt, simmer for another 2-3 minutes.

Grind crackers, add marjoram, fry in a dry frying pan until golden brown.

Fill the mushroom caps with onion-mushroom filling, roll in a mixture of breadcrumbs and marjoram.

Bake in an oven preheated to 200 ° C for 10 minutes. When serving, sprinkle the finished appetizer of fresh champignons with chopped dill.

Champignons with shrimps

Ingredients:

For this mushroom appetizer recipe, you will need 12 tiger prawns, 6 small mushrooms, juice of 1/2 lemon, 1 garlic clove, salt and freshly ground black pepper to taste, olive oil for frying and brushing. To serve: 6 green onions.

Preparation:

Wash and dry the mushrooms. Carefully remove the legs (they will not be needed), remove the skin from the hats, scrape out the dark part from the inside.

Drizzle the mushroom caps with olive oil, salt and pepper. Put on a baking sheet, bake in an oven preheated to 200 ° C for 10 minutes.

Remove the shells from the shrimp, leaving the tails. Make a longitudinal incision from the side of the back, remove the esophagus. Sprinkle peeled shrimp with lemon juice.

Cut the peeled garlic clove into slices, fry in hot olive oil for no longer than 1 minute. Remove the garlic from the pan, add the shrimp, fry for 2-3 minutes.

See how these mushroom appetizers look in the photo below:

Put 2 shrimp in each mushroom cap and tie with a green onion feather.

Cucumbers with mushrooms and meat

Ingredients:

2 cucumbers, 150 g of lamb, 70 g of champignons, 1 onion, 1 egg, 300 ml of meat broth, 50 g of flour, 50 g of butter, 2-3 bay leaves, a few peas of allspice, salt – to taste, vegetable oil for frying. Optional: cooking string.

Preparation:

Rinse and dry the meat. Boil for 2 hours on low heat, cool and chop finely.

Finely chop the peeled onion. Wash and dry the mushrooms, cut into small slices. Fry in hot vegetable oil for 7-10 minutes.

Combine mushrooms with meat and softened butter, add egg and flour. Salt and stir.

Peel the cucumbers from the skin, cut in half lengthwise and remove the core. Stuff the halves with minced meat, connect and tie with kitchen string.

Add bay leaves and allspice peas to the broth, salt. Bring to a boil, boil the stuffed cucumbers over low heat for 10 minutes.

Bean pate with mushrooms

Ingredients:

1 cup red beans, 250 g mushrooms, 1 onion, 2 tbsp. l. vegetable oil + 2 tbsp. l. for frying, 25 g cilantro, 1 tsp. sugar, salt and freshly ground black pepper to taste.

Preparation:

Soak the beans in cold water for 12 hours (preferably change the water 2-3 times). Pour fresh water, bring the liquid to a boil, cook for 15 minutes. Drain the water.

Pour water over the beans again, add sugar and cook until the grains soften (if there is liquid left, then drain it). Cool down.

Wash, dry and clean the mushrooms, chop coarsely. Cut the peeled onion into cubes, fry in 2 tbsp. l. hot vegetable oil until soft. Add mushrooms, fry all together for 10 minutes. Salt and pepper, chill.

Grind the beans and cilantro to a puree state with a blender, gradually pouring in the remaining vegetable oil.

Add fried mushrooms with onions, mix. The mushroom appetizer prepared according to this recipe can be salted and peppered if necessary.

Croutons with champignons, leeks and cheese

Ingredients:

50 g of leek (white part), 50 g of hard cheese (for example, ), 1 clove of garlic, salt and freshly ground black pepper – to taste, 30 ml of olive oil for frying. For serving: 2 cherry tomatoes, dill or parsley.

Preparation:

Cut the bun into slices obliquely. Fry in a little olive oil on both sides until golden brown.

Chop the peeled garlic. Sprinkle them with croutons.

Cut the leek into thin rings, washed and peeled champignons into thin slices. Young mushrooms can not be cleaned.

Fry the onion and mushrooms in the remaining olive oil for 2-3 minutes. Salt and pepper.

Add grated cheese to the onion-mushroom mass, mix.

Put the resulting mass on croutons.

As you can see in the photo, this champignon appetizer can be garnished with tomato slices and chopped herbs when served:

Chicken roll with mushrooms and cheese

Ingredients:

1 chicken, 100 g fresh champignons and chanterelles each, 100 g hard cheese (for example, ), 1 onion, 1 carrot, 30 g gelatin, a small bunch of dill and / or parsley, salt and freshly ground black pepper to taste, vegetable oil for frying. Additionally: cling film, culinary.

Preparation:

Wash and dry the chicken, remove the skin and pour the pulp from the bones. Beat off part of the fillet, howled on the skin, salt, pepper and sprinkle with gelatin.

Dice peeled onions and carrots. Fry in hot vegetable oil until soft. Pass the remaining pieces of chicken pulp through a meat grinder with a fine grate along with the fried vegetables. Salt and pepper.

Wash and dry the mushrooms (if necessary, clean the mushrooms), cut into slices. Fry in the remaining vegetable oil for about 15 minutes.

Spread the mushrooms in an even layer over the chicken flesh on the skin, sprinkle with finely chopped herbs. Spread minced meat and fried vegetables on top. Lay out the next layer of cheese, cut into sticks 1,5-2 cm thick. Roll up, wrap in cling film, tie with kitchen string. Boil the roll for 40 minutes, cool under pressure.

Look at the photos of mushroom snacks according to the recipes presented above:

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Snacks of porcini mushrooms on the festive table

Peppers stuffed with mushrooms, potatoes and ham

Ingredients:

1 sweet bell pepper, 100 g potatoes, 125 g lean ham, 75 g porcini mushrooms, 50 g soft cheese (such as feta), 25 ml cream 33% fat, 5 g pickled capers, 8 g French mustard, a bunch of dill , 1 sprig of basil, salt to taste, vegetable oil for frying

Preparation:

To prepare this festive mushroom appetizer, you need to cut the sweet bell pepper in half lengthwise. Remove stem and seeds. Cut the ham into small cubes, crumble the cheese.

Boil potatoes in their skins in salted water for 30 minutes. Cool, peel, cut into small cubes. Wash and dry the mushrooms, peel, cut into small cubes. Fry in vegetable oil for 10 minutes.

Finely chop the basil, dill and capers. Add mustard, cream and cheese to greens and capers. Mix and place in the refrigerator for 15-20 minutes.

Combine the cheese mass with mushrooms and ham, mix. Fill the pepper halves with the mixture.

Jellied porcini mushrooms

Ingredients:

10 porcini mushrooms, 400 ml mushroom broth, 2 garlic cloves, 1 leek (white part), 2 tbsp. l. gelatin, 1 tsp Worcestershire sauce, salt and freshly ground black pepper to taste, 3 tbsp. l. olive oil for frying. Optional: molds, paper towels.

Preparation:

To prepare this appetizer with mushrooms, pour gelatin into 100 ml of cold broth, leave for 15 minutes. Bring the remaining broth to a boil. Pour in the swollen gelatin and, stirring vigorously, heat until it is completely dissolved, add the Worcestershire sauce. Pour a small amount of the resulting mixture into the molds to make a layer about 5 mm high. Cool, refrigerate for 10 minutes to set.

Wash, dry and clean the mushrooms, cut into slices. Cut the peeled garlic in the same way, fry in hot olive oil until golden brown, then remove. Fry the mushrooms in fragrant oil for 1 minute on each side. Place on paper towel to absorb excess oil, season with salt and pepper.

Cut the leek into thin rings. Take the molds out of the refrigerator. Alternating, put slices of mushrooms and rings of leek in them. Place the remaining slices of mushrooms on top and pour the remaining broth with gelatin. Put the porcini mushroom appetizer in the refrigerator to harden for 2 hours.

“Napoleon” with mushrooms and liver

Ingredients:

200-250 g of ready-made puff pastry, 100-150 g of chicken liver, 100 g of fresh-frozen porcini mushrooms, 1 onion, 1 carrot, 50 ml of cream 22-35% fat, 1 egg for lubrication, salt and freshly ground black pepper – each to taste, vegetable oil for frying. To serve: 1 egg, bunch of dill and/or parsley. Optional: serving ring.

Preparation:

Rinse the chicken liver, remove the films, soak in water for 2 hours. Rinse again, boil for 20-25 minutes. Boil 1 egg in salted water (7 minutes after boiling). Defrost and dry the mushrooms. Clean vegetables. Cut the onion into half rings, grate the carrots on a coarse grater.

Fry vegetables in vegetable oil for 3-5 minutes. Add mushrooms, fry for another 5-6 minutes. Put the liver, pour in the cream, boil for 3-4 minutes. Salt and pepper, grind to a puree state with a blender.

Roll out the dough into a layer 2-3 mm thick, cut circles out of it using a serving ring, put on a baking sheet, brush with egg. Bake at 180°C for 5-6 minutes until golden brown. Stack the mugs on top of each other, spreading with mousse. When serving on the festive table, sprinkle the mushroom appetizer with chopped egg and chopped herbs.

Here you can see photos for mushroom appetizer recipes for cooking at home:

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Cold appetizers: mushroom caviar

Mushroom caviar from salted mushrooms

Ingredients:

To prepare the Mushroom Game appetizer, you will need 500 g of salted mushrooms (porcini, boletus, boletus), 2 onions or 100 g of green onions, 3 tbsp. tablespoons of vegetable oil, pepper.

Preparation:

Finely chop the mushrooms, add chopped onion or green onion feathers. (Onions can be lightly fried in vegetable oil.)

Mix everything, add pepper, put in a salad bowl, garnish with onion circles, or chopped green onions.

Delicious snacks of pickled and salted mushrooms

A more venous breakfast

Ingredients:

240 g of cold veal, pork or ham, 200 g of pickled carrots, 300 g of pickles, 800 g of cauliflower, 120 g of potato salad, 60 g of mayonnaise, 180 g of pickled or salted mushrooms of medium size, lemon juice, black pepper, mustard.

Preparation:

To prepare this appetizer with salted or pickled mushrooms, put 1 tbsp. a spoonful of mayonnaise, lay the inflorescences of boiled cauliflower on top.

Lay slices of meat (or ham) around, decorating them with carrot slices on top, season the rest of the mayonnaise with lemon juice, black pepper and mustard.

Add finely diced pickles and pickled mushrooms.

Marinated mushrooms with wine

Ingredients:

1 kg of mushrooms, 150 ml of white wine, 100 ml of vinegar, 150 ml of vegetable oil, black pepper, bay leaf, thyme, salt.

Preparation:

Before you start cooking this delicious snack, the mushrooms must be carefully sorted and washed well. Then pour white wine, vinegar, vegetable oil, add salt, a little black pepper, bay leaf, thyme to taste.

Cook until ready. Soak the pickled mushroom appetizer in the marinade for 4-5 days.

Recipes for hot appetizers with fried mushrooms

Tomatoes with oyster mushrooms and chicken liver

Ingredients:

To prepare this hot mushroom appetizer you will need: 2 tomatoes, 150 g chicken liver, 100 g oyster mushrooms, 100 ml dry red wine, 100 g pitted prunes, 50 g honey, 50 g breadcrumbs, 20 ml soy sauce, a bunch of green onions and dill, 1 sprig of basil, salt and freshly ground black pepper – to taste, 50 g butter for frying.

Preparation:

To prepare such an appetizer with fried mushrooms, you need to soak prunes in warm water for 20-25 minutes. Finely chop green onion, dill and basil. Wash and dry oyster mushrooms, cut into slices. Fry in half of the heated butter for 5-7 minutes. Wash the chicken liver, clean from the films. Salt, pepper, fry in the remaining heated butter for about 10 minutes. Add honey to the pan with liver, pour in red wine and soy sauce. Evaporate liquid and set aside.

Cut the liver and prunes into cubes, mix with mushrooms and chopped herbs. Cut off the tops of the tomatoes, remove the core with a spoon. Stuff the tomatoes with the prepared mixture, sprinkle with breadcrumbs. Bake in the oven at 180ᵒС for 10 minutes.

Turkey roll with chanterelles and spinach

Ingredients:

600-700g turkey fillet, 60g thinly sliced ​​bacon, 300g chanterelles, 10cm leek (white part), 2 garlic cloves, 1 bunch fresh spinach or 200g frozen, salt and freshly ground black pepper to taste, 4-5 Art. l. vegetable oil for frying. Optional: cooking string.

Preparation:

Chop the peeled garlic and spinach (frozen pre-thaw). Cut the leek into rings, washed chanterelles into slices.

Remove excess fat from the fillet, cut lengthwise, leading the knife in a spiral and unfolding into a layer.

Saute garlic in hot vegetable oil for 2-3 minutes. Pour in the mushrooms, after 5-7 minutes put the leek, fry for another 2 minutes. Add spinach, sauté 1 min. Pour in salt and pepper.

Salt and pepper the meat. Spread the filling in an even layer on the turkey fillet, leaving 2-3 cm free from the edge, roll up into a tight roll.

Spread the bacon over the surface of the roll in an even layer. Tie with kitchen string. Bake in an oven preheated to 180 ° C for 30 minutes. Remove from oven and cut into slices.

Cold dishes: snacks from mushrooms and vegetables

Dishes such as mushroom vegetable snacks are especially popular with ladies, as they are quite low in calories.

Tomatoes stuffed with mushrooms

Ingredients:

300-400 g fresh mushrooms, 4-5 large or 8-10 small tomatoes, 2 tbsp. tablespoons of butter, 3-4 tbsp. spoons of sour cream or mayonnaise, 1 hard-boiled egg, 50-60 g of onions, radishes or cucumbers, dill or parsley, salt, pepper.

Preparation:

To prepare this cold appetizer of vegetables and mushrooms, large tomatoes need to be cut in half, thinly cut off the upper part of small ones, remove seeds and pulp, salt and pepper inside.

Stew chopped mushrooms with onions in their own juice or adding butter.

Cool the mushrooms, mix with the diced egg, add mayonnaise and some of the tomato pulp.

Stuff the tomatoes with the resulting mixture and decorate them with dill or parsley. You can also decorate this cold appetizer of vegetables and mushrooms with radish or cucumber slices.

Cucumbers stuffed with mushrooms

Ingredients:

200 g pickled or salted mushrooms, 2-3 cucumbers, 1-2 tbsp. spoons of grated horseradish, 4-5 tbsp. spoons of sour cream, 1 tomato or red pepper, dill or parsley, table vinegar or lemon juice, salt.

Preparation:

To prepare such an appetizer from vegetables and mushrooms, peeled cucumbers need to be cut: small – lengthwise into 2 parts, large – into 4-5 parts 5-6 cm long (do not peel cucumbers with soft delicate skin).

Remove the seeds, keeping the pieces intact, and salt each of them.

Chop the mushrooms, mix with sour cream, add salt, grated horseradish, vinegar, mix everything and stuff the cucumbers with the resulting mass.

Decorate the appetizer of vegetables and mushrooms with herbs and slices of tomato or pepper.

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