Mushroom dishes in the post: TOP 5 delicious recipes

For those who fast, and for those who just love mushrooms, MustHub has prepared the most delicious and affordable recipes for lean dishes with mushrooms.

Do not forget to look at our food calendar, then you will know exactly what and on what day you can cook in the post.

Mushroom puree soup

Ingredients:

• 500 g of champignons,
• 3 potatoes,
• 1 carrot,
• 1 onion,
• greens (dill, parsley),
• 2 tablespoons vegetable oil,
• ground black pepper to taste,
• salt to taste,
• 1.5-2 liters of water.

Preparation:

1. Cut the mushrooms into small pieces. Leave some beautiful mushrooms for decoration.
2. Coarsely chop the potatoes. Chop the onion finely. Rub the carrots on a medium grater. Chop the greens.
3. Throw the potatoes and carrots into the boiling water.
4. In the oil, fry the onion for 3-5 minutes, then put the mushrooms and fry to evaporate the liquid, until the mushrooms are golden.
5. Transfer the fried mushrooms, herbs, salt and pepper to the soup and cook until the potatoes are ready.
6. Part of the broth is drained into a bowl, the rest of the soup is whipped with a blender until a smooth puree consistency, if necessary, adding the drained liquid.
7. Let the finished soup brew for 15-20 minutes. Garnish the soup with mushrooms and serve with breadcrumbs and fresh herbs.

Raw salad with mushrooms

Ingredients:

• 200 g of champignons,
• 300 g cherry tomatoes,
• 1 onion,
• bunch of greens (basil, arugula, lettuce),
• 2 tablespoons 3% apple cider vinegar,
• 2 tablespoons vegetable oil,
• 1 h spoon of sugar,
• ground black pepper,
• salt to taste.

Preparation:

1. Mix vinegar, sugar, salt and ground black pepper.
2. Cut the onion into thin half-rings and pour the marinade for 10 minutes.
3. Choose white, fresh, not too large mushrooms. Quickly wash the mushrooms and cut them into thin slices.
4. Cut the tomatoes into 2-4 pieces.
5. Combine the tomatoes, mushrooms and onions together with the marinade. Fill the salad with mushrooms with vegetable oil and put it in the refrigerator for 1-2 hours to infuse.
6. Coarsely tear all the greens and place them at the bottom of the salad bowl. Place the salad on top and serve.

Stewed potatoes with mushrooms

Ingredients:

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• 500 g of potatoes,
• 300 g of champignons,
• 1 onion,
• 1 carrot,
• a bunch of greens,
• 1 cup tomato juice,
• 2 tablespoons vegetable oil,
• 2 bay leaves,
• a pinch of hops-suneli,
• ground black pepper to taste,
• salt to taste,
• 200 ml of water.

Preparation:

1. Cut the onion and carrot into large cubes. Fry the vegetables in a saucepan in vegetable oil over medium heat for 5 minutes.
2. Wash the mushrooms, cut them into small pieces and add them to a saucepan.
3. When the liquid boils, pour the tomato juice and cook for another 2 minutes.
4. Coarsely chop the potatoes and sprinkle with salt and spices.
5. Add the potatoes to a saucepan and pour the water so that it covers the potatoes, stir and let it boil.
6. Simmer the dish until the potatoes are soft, about 1 hour.
7. 10 minutes before the end of cooking, sprinkle the potatoes with chopped herbs.

Stuffed mushrooms

Ingredients:

• 500 g of champignons,
• 50g basmati rice,
• 1 onion,
• 1 tablespoon vegetable oil,
• ground black pepper to taste,
• salt to taste.

Preparation:

1. Boil the rice in salted water until tender, about 20 minutes. Drain and wash in cold running water.
2. Wash and dry the mushrooms. Take the legs out of them and cut them finely. Place the hats on a greased baking sheet.
3. Finely chop the onion and fry it in vegetable oil. Add the chopped mushroom legs and continue to fry everything together until golden brown.
4. Then add the cooked rice to the pan, add salt and pepper, stir and fry for another 2 minutes.
5. The resulting filling is tightly placed in the caps and bake stuffed mushrooms in the oven at a temperature of 190°With about 20 minutes.

Quick pickled champignons

Ingredients:

• 500 g of champignons,
• 1 onion,
• 2 garlic cloves,
• 2 tablespoons 9% - g vinegar,
• 100 ml vegetable oil,
• 2 bay leaves,
• 5 peas of allspice,
• 5 black pepper peas,
• 0.5 teaspoons ground coriander,
• 1 tablespoon sugar,
• 1 teaspoon of salt.

Preparation:

1. Wash the mushrooms, cut the large mushrooms into 2-4 parts. Leave the small ones entirely.
2. Put the mushrooms in a preheated dry frying pan and stir for 4-5 minutes, so that the moisture evaporates from them.
3. For the marinade, combine all the spices, sugar, salt, vinegar, vegetable oil and mix well.
4. Pour the marinade over the mushrooms in a frying pan and cook over medium heat for 10 minutes, stirring occasionally. Then remove from the heat and transfer to a glass bowl.
5. Cut the onion and garlic into thin slices, add to the mushrooms, mix and let stand for a while.
6. Pickled mushrooms can be served immediately, or you can leave for another 3-6 hours to infuse.

Bon Appetit!

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