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Mushroom dishes – vegetarian delicious mushroom dishes! Vegetarian recipes with champignons Champignons vegan recipes

In addition to delicious meat dishes, vegetable options are also in great demand. Especially popular, they are in no way inferior in taste to dishes with the addition of meat.

Champignon cream soup

Here are the ingredients needed for cooking:

potatoes - 5 pieces;
carrots – 1 piece;
onion – 1 medium-sized head;
garlic – 3 large cloves;
allspice (peas) – 3 pieces (to taste);
bay leaf – 1 leaf;
fresh (frozen) champignons – 100 – 150 g;
hard cheese – 150 g;
cream 10 – 15% – 200 ml;
almonds – 10 pieces;
bread to your taste;
butter for frying.

To begin with, we note that to prepare cream soups, vegetables (in this recipe these are potatoes and carrots) need to be cooked a little longer than usual. This will allow you to easily mash them with a blender or using a mixer after cooking until smooth. Onions and cloves of garlic are finely chopped and sent to boil along with potatoes and carrots. At the end of cooking, you need to add our spices - allspice and bay leaf.

This should be done no more than fifteen minutes before the end of cooking, otherwise the soup will acquire a pronounced taste of spices, and the remaining flavor ingredients will be suppressed.

While our vegetable base is cooking, you can move on to the next steps of preparing the soup. Cut the bread into even cubes and lightly dry it on a baking sheet in the oven or microwave (you can use a frying pan, this will save time). Place the prepared crackers on plates so that they do not become dry from the hot baking sheet.

Wash the champignons, chop and fry until golden in a frying pan with butter. grate on a grater with holes of any size, at your discretion. The same goes for three almonds, but for this it is recommended to use a fine grater.

Next, we remove our vegetables from the stove and crush them using a masher, and then use a blender or mixer. Then add grated almonds and hard cheese, stir with a spoon. At the end, add the mushrooms and mix again.

The dish is ready!

Champignons stewed in sour cream

Products:

fresh champignons (frozen) – 500 g;
oil drain – 50 g;
sour cream – 400 g;
flour - 3 tbsp. heaped spoons;
dill – 1 bunch;
cold water – 1 glass;
salt to taste;
bay leaf – 2 leaves;
allspice (peas) – 3 pieces.

Wash the champignons with water, blot off excess moisture with a paper towel and fry in a frying pan with butter, lightly salting, for about fifteen minutes. There is no need to fry the mushrooms too much, otherwise they will be hard and tasteless. Don't forget to stir them periodically.

Preparation of sour cream sauce:

First you need to take a deep, large frying pan and heat it. Pour all the flour into it and fry, stirring continuously so that it does not burn. If you still miss the flour, then you need to fry a new portion of flour, otherwise the dish will be spoiled, since burnt flour gives a bitter taste. Next, gradually pour in cold water without stopping stirring. This must be done so that flour lumps do not form. Bring the mixture to a boil, stir in sour cream and salt. Now you need to wait until the sauce becomes hot, but does not boil. Add bay leaf, pepper and now boil for 5 minutes. Add finely chopped dill to the plate. This dish is like many other mushroom dishes.

Champignons in sour cream are made in just thirty minutes.

Potato casserole with mushrooms

As you know, the combination of potatoes and mushrooms is the most delicious. And added fresh garlic, various herbs and spices will add uniqueness and piquancy. Potato casserole with mushrooms is a fragrant, tasty, and most importantly light dish. This dish can be used on its own or as a side dish.

You'll need:

young potatoes - 6 pieces;
fresh champignons – 350 g;
onion – 1 large head;
young garlic – 3 cloves;
olive oil – 5-6 tbsp. spoons for frying mushrooms + 5 tbsp. spoon for mashed potatoes;
thyme – ½ teaspoon;
lemon juice – 2-3 tbsp. spoons;
salt + black (ground) pepper, or a mixture of peppers;
any fresh herbs.

First, peel the potatoes and cook them until tender, lightly salting the water. Next, knead it using a masher and add olive oil. Then we bring it to a completely homogeneous consistency with a mixer or blender. There should be no lumps. Also add salt, pepper, thyme and lemon juice while stirring.

Wash the mushrooms and cut into four parts. Peel the garlic and pass it through a garlic press or grind it in a mortar. We send the mushrooms to the sautéed onions. Fry until excess moisture disappears and add garlic. The mixture must be salted and peppered. Bring until golden brown; be sure to remove from the hot burner.

Heat the oven to 200 degrees and bake our dish for 25 minutes. Once ready, let the casserole cool for about 15 minutes. You can serve the dish by first sprinkling it with chopped herbs.

Baked stuffed tomatoes with mushroom filling

Number of products:

large tomatoes – 650 g;
fresh mushrooms (it is better to take a noble type, for example, porcini mushrooms) – 230 g;
onions – 2 heads;
vegetable (olive) oil – 2 tbsp. spoons;
breadcrumbs – 50 g;
black (ground) pepper/pepper mixture - to taste.

Wash the tomatoes thoroughly with water, cut them horizontally into two parts, and remove the pulp. Grease a baking tray with oil and sprinkle with breadcrumbs, lay out the tomato halves. Finely chop the onion and saute it with the addition of oil and tomato cores.

Wash the mushrooms, boil in water, add a little salt. Then cut them into small pieces, squeeze out excess water and mix with a mixture of onions and tomato cores. Add salt and pepper to taste. Stuff the prepared tomato halves with the resulting mixture, drizzle with oil and sprinkle with a small layer of breadcrumbs.

Bake at 150 degrees in the oven for about 20 minutes.

You can add hard cheese to the filling by first grating it on a fine grater. This will give a special aroma and exquisite taste to this dish.

Simple and delicious champignon recipes with photos, mostly vegetarian dishes that are suitable for diet menus, fasting people and vegans.

Champignons are one of the most popular ingredients in cooking. Regardless of the season, they can always be found on sale. Grown artificially, mushrooms await customers on the shelves of large stores or food markets every day.

Unlike "forest meat", which can only be harvested at certain times of the year, and provided you have a good understanding of the varieties of edible species, mushrooms are available all year round.

Simple and delicious champignon dishes

Mushrooms are a protein that is so necessary for a proper and balanced diet and, as a result, for human health. Not many people paid attention, but vegetarians have a huge selection of protein products: lentils, beans, peas, tofu soy cheese, nuts, herbs, as well as vegetables and fruits if desired.

Moreover, there is no need to talk about a lack of protein or poor nutrition when vegetarian dishes with champignons are included in the diet.

And this assortment is wide: hot soups - classic versions or as cream puree with cream, baked in the oven in a sleeve or in pots, vitamin salads with fresh champignons. With pasta (pasta), rice, buckwheat porridge, bulgur, potatoes.

Marinated or canned mushrooms for the winter in jars. Lots of variations for every taste.

Recipes with champignons are often easy to prepare, and the dishes made from them are hearty and very tasty. The list of champignon dishes includes various cream soups, risotto, pastas, stews, sauces and gravies. Mushrooms are delicious fried in batter or stewed with onions, and rich mushroom broth can easily replace meat broth. Champignons, with their dense and elastic texture, do not need to be boiled beforehand - they can even be eaten raw with vinegar or other dressing. Thinly sliced and grilled, fresh champignons remain slightly moist inside, and when cooked with meat, it acquires a persistent mushroom aroma. Most recipes don't require much time. For some dishes, for example, cream soups and salads, mushrooms are pre-boiled and, accordingly, marinated. Frozen white champignons can be immediately fried in butter with onions and served with Borodino bread - it turns out to be a tasty and simple snack for strong alcohol. They can also be wrapped in Russian pancakes or placed in shortbread tartlets. Recipes with champignons include meat, vegetable and even fruit salads: these porcini mushrooms are combined with many ingredients. They are used to make thick white sauces, gravies and even soufflés. Champignons are also often used as a filling for pies, puff pastries and traditional kulebyak. The truly mushroom flavor is enhanced by soy sauce and heavy cream. Two ingredients that are opposite in taste emphasize the aroma of mushrooms and reveal themselves: it is no coincidence that champignons are added to risotto, julienne and beef in spicy soy sauce. You can cook champignons not only for breakfast, lunch or dinner, but also roll them up for the winter.

Dishes based on vegetarian recipes are in no way inferior to meat ones: tasty, satisfying and easy to prepare; they also look beautiful in photos and look stylish on social media feeds. Interestingly, meat-free dishes exist in almost every cuisine in the world, and they are prepared not only during fasting. For example, the famous ratatouille, a traditional Provençal dish of eggplant, zucchini and other seasonal vegetables, is prepared throughout the summer, always with a generous dose of olive oil and herbs such as rosemary, basil and mint. Vegetarian food is worth trying, if only out of curiosity: such an experiment will not only diversify your usual diet, but will also save time: a breakfast of rye toast with avocado, a pinch of Himalayan salt and a poached egg is prepared in five minutes and does not require strict adherence to a step-by-step recipe. A flexible vegetarian nutrition system allows you to include new ingredients in your menu every day: goat and sheep cheese, urbechi, almond milk - with these and many other products the dishes will have a bright and unusual taste.

Search for recipes by selecting a dish category, subcategory, cuisine or menu. And in additional filters you can search by the desired (or unnecessary) ingredient: just start writing its name and the site will select the appropriate one.

flour, milk, vegetable oil, butter, sugar, salt, dry yeast, champignons, cauliflower, bell pepper, tomatoes, cheese, onion, garlic, ricotta, herbs, tomato paste

Cream soup (vegetarian dishes, soups, mushrooms) - hungry?

Instructions

For pureed soup you will need a blender.
Turn on the stove and place a pan with 500 ml of water on it to heat.
Before the water boils, put a frying pan on heat and pour oil into it.
Peel and chop the onion, place it in a frying pan and fry.
Wash the champignons and cut them into small pieces (the shape is not important). Place them in a frying pan with the onions, add a little water from the pan and cook for 2-3 minutes.
Peel and finely chop the potatoes (the shape is also not important). Place it in a pan of boiling water.
Pour the contents of the frying pan into the pan, stir, add 1 teaspoon of salt, reduce heat to medium and 15 minutes.
While the soup is cooking, you can prepare the croutons; add salt and spices if desired.
Remove the pan with soup from the heat and grind all the contents in a blender. It is advisable that there are no large pieces or potatoes left.
Put the soup back on the heat and when it boils, pour the cream into the pan and stir.
Remove the pan from the heat, add pepper or chopped herbs if desired, cover with a lid and let simmer for 4-5 minutes.
Eat the soup, adding croutons if desired.

Champignons in sour cream

This dish is very tasty and healthy. For example, it is good to include similar mushroom dishes in the sports menu to replenish the body with proteins.

You can also prepare such champignons for a romantic dinner, especially for those who generally love mushrooms and their unique aroma.

It is better to use young champignons and not very fatty sour cream for this dish. During the cooking process, the dish acquires a slightly perceptible nutty flavor.

Ingredients for mushrooms in sour cream

Champignons: 1 kg.

Sour cream: 200 gr.

Bulb: 1 pc.

Garlic: 3 cloves.

Parsley.

Olive oil: 30 gr.

Black pepper: to taste.

Bay leaf: 2 pcs.

Salt and spices: to taste.

Recipe for cooking champignons in sour cream

Fry the onion until golden brown.
Add the washed and peeled ones and lightly fry along with the onions.
Then pour in sour cream.
Add crushed garlic, pepper and other spices as you wish.
Cover with a lid and simmer over low heat for 20.
Then open the lid and simmer for another 10 minutes to evaporate the liquid. When the sour cream turns into a thick caramel-colored sauce, finish cooking.
Finely chop the parsley and add to the sauce. Cover with a lid and turn off the heat.
After ten minutes you can serve. This dish is eaten hot.

Garlic champignons

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Vegetarian champignon mushroom shish kebab - vegetarian recipes for orange cuisine

Wrote Svena| Category: Vegetarian vegetable dishes

Current post tags: mushrooms, sour cream

Wednesday Jun 5, 2013

contains garlic

The general passion of summer residents for barbecue has not spared us. For a long time we simply inhaled the aromas of neighbor’s fires, but at one point we couldn’t stand it and uncovered our old rusty grill and started a vegetarian shish kebab of champignons in sour cream with garlic and herbs. Mouth watering? Still would…

In general, as country feasts show, mushroom kebab is not only in no way inferior to the traditional one, but is also able to defeat its meat rival in the difficult struggle for the eater :). With a devastating score. I'm not lying.

For vegetarian champignon kebab we will need:

1 kilogram of champignon mushrooms;
450 grams of sour cream;
2 cloves of garlic;
a bunch of any fresh herbs;
a pinch of turmeric;
salt, pepper and other seasonings to taste.

Making shish kebab from champignons is not at all difficult. For those, of course, who, in principle, are not too lazy to tinker with a fire and skewers.

First of all, simply wash the champignons.

Now our task is to prepare the marinade. To do this, we need sour cream, chopped garlic, finely chopped herbs, salt, spices and a spoon, with which we will thoroughly mix all of the above. So a simple marinade for mushroom kebab is ready!

The next step is even simpler - coat the prepared champignons with sour cream sauce and leave it like that for an hour. Let them marinate. And somewhere there the fire is already burning out, the birch coals are flickering invitingly, bright orange.

An hour has passed... The champignons are asking for skewers, the coals can’t wait, and so are the eaters. Well... Let's string it!

Go to the grill! We twist and turn the skewers with champignons, fan the coals as needed, and extinguish any flare-ups with water. The smoke stands like a yoke, and we are only happy about it.

We continue to follow the proven scheme until our mushroom kebab has a golden brown crust and distinctly fried sides.

And then we try and make sure that the champignon kebab is tasty, juicy, and smoky - everything is as it should be. You can safely invite your vegetarian friends for a picnic, it won’t be a matter of food. Bon appetit!

In 100 gr. dishes:

Calorie content, kcalProteins, gFats, gCarbohydrates, g823.86.72.1

Recipe for champignons stuffed with vegetables

Ingredients for 3 servings:

Champignons – 6 large mushrooms with a cap;
Onion – 2 pcs. (optional);
Cauliflower – 200 g;
Hard cheese – 50 g;
Greenery.

Cooking method:

Wash the champignons well, remove the stem from the mushrooms so that the cap remains intact.

For this dish, it is better to choose large mushrooms with large caps, then you can add more filling.

Let's prepare the filling for the mushrooms. Boil the cauliflower inflorescences in salted water. Cut mushroom stems and onions into small slices and fry in vegetable oil, then add chopped boiled cauliflower, chopped herbs (parsley, dill), stir and fry for another five minutes.

Stuff the champignon caps with vegetables and sprinkle with grated cheese.

Preheat the oven, grease a baking sheet with vegetable oil and bake the champignons in the oven for fifteen minutes.

Champignons stuffed with vegetables are an excellent hot appetizer.

Cooking time: 30 min.

Enjoy your taste and vegamira!

Champignons - vegetarian recipes, lenten dishes

Ingredients

Shish kebab of potatoes, tomatoes and mushrooms

The potatoes are peeled, washed, cut into large slices and placed in a pan of boiling water for 1 minute. wash and cut into slices. Peeled and washed mushroom caps are salted and fried in a frying pan in vegetable oil...

Potatoes (medium size) – 400 g

tomatoes – 200 g

champignons – 300 g

vegetable oil – 60 ml

green onion – 1 bunch

dill and parsley - 0.5 bunch each

Vegetable soup with champignons

Peel and chop the onion. Wash the carrots, peel them, chop them on a coarse grater or cut them into slices. Sauté it in vegetable oil along with the prepared onions.

Go over it, you...

Potatoes – 300 g

Champignons – 300 g

Carrots – 100 g

Onion – 100 g

Mushroom stock cube – 1 piece

Buckwheat porridge with mushrooms

Rinse the cereal, pour boiling water over it and cook for 20-30 minutes. Then drain the water, cover with a lid and set aside. Grate the carrots on a coarse grater, finely chop the onion, and cut the champignons into halves. In a heated frying pan with...

Buckwheat – 1 cup.

Onions – 1 pc.

Carrots – 1 pc.

Champignons – 300 g

Thyme – 0.5 bunches.

Parsley – 0.5 bunches.

Soy sauce – 2 tbsp. l.

Cabbage with mushrooms

Peel the onion, wash and finely chop. Peel and grate the carrots on a medium grater. Wash the mushrooms and cut into pieces. Passivate onions and carrots in well-heated vegetable oil. Then add...

cabbage - 1 kg

champignons - 200 g

carrots - 1 pc.

onions - 1 pc.

tomato paste - 3 tbsp. spoons

water - 1/2 cup

salt - to taste

Stewed cabbage with mushrooms

Peel fresh champignons, wash thoroughly and cut into small slices. Then fry with the addition of vegetable oil until golden brown and transfer to a roasting pan. Wash the dill, dry and finely chop....

cabbage - 1 piece

champignons - 300 g

onions - 1 pc.

carrots - 1 pc.

dill greens - to taste

parsley - to taste

ground black pepper - to taste...

Eggplants with bell peppers and champignons

1. Wash the eggplants and cut them into small pieces, add salt and leave for about twenty minutes. The bitterness should go away during this time.

2. Then cut the champignons into large pieces. Maybe in four parts, maybe...

Eggplants - 2 pieces

Champignons - 300 grams

Bell pepper - 2 pieces

Ginger - To taste

Olive oil - To taste (for frying)

Spices - To taste

Pumpkin gnocchi with mushroom sauce

1. Peel the potatoes, boil in salted water until tender, 20-25 minutes. Drain the water. Peel the pumpkin from the peel and seeds, chop finely, wrap in foil and bake in the oven for 30 minutes at 180°C.

450 g potatoes

350 g pumpkin

grated zest of 0.5 orange

0.25 tsp cinnamon

a pinch of ground allspice

Salad with and pepper

1. Peel the champignons, chop and fry in vegetable oil. You can use any other mushrooms: fresh, frozen, canned.

2. Wash the pepper, remove the core and cut into strips.

champignons - 400 g

bell pepper - 2 pcs.

leaves or Chinese cabbage

parsley, basil

vegetable oil - 1 tbsp

vinegar - 1 tsp

garlic - 1-...

Mushroom soup with melted cheese

This vegetarian soup is made with just a few ingredients and is quick to make.

Chop the onions and mushrooms and fry in vegetable oil.

0.5 kg champignon mushrooms

150-200 g processed cheese

1 onion

greens to taste

Recipes with champignons - all Russian recipes

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Mushrooms are a form of life that combines individual characteristics of plants(capacity for unlimited growth, inability to move) and animals(no photosynthesis, glycogen is stored, not starch, the basis of the cell wall is chitin, not cellulose, urea is used in metabolism). They arose more than a billion years ago. Mushrooms are widely used in vegetarian foods.

Mushrooms are called “forest meat”, they are nutritious (boletus broth exceeds meat in calories), healthy and tasty. They are rich in proteins, but only 20-40% of mushroom proteins are absorbed. Carbohydrates in mushrooms include:

glucose,
mycosis - mushroom sugar,
as well as animal starch - glycogen.

Mushrooms contain a lot of minerals and vitamins (vitamin PP is as much as beef liver), there are also enzymes (especially in champignons) that promote the absorption of food.

if you salt the water and add a little vinegar to it, and then add the peeled mushrooms, they will not turn black;
dried mushrooms will not lose their flavor if stored in hermetically sealed jars;
young mushrooms are more nutritious than old and overgrown ones;
In order for old mushrooms to be better digested by the body, you need to cut off the lower tubular layer from their cap, because there is less fiber;
do not keep mushrooms for more than 2-3 hours, especially if they were collected in wet weather. If it is not possible to recycle them, fill them with salted cold water;
mushrooms intended for drying are not washed;
to prevent damp dried mushrooms from spoiling, they should be dried in a low-heat oven;
mushrooms must be poured with sauce only after they are well fried;
It is better not to use boletus and boletus mushrooms for making soups, as they produce dark decoctions;
dried mushrooms for soups and sauces should first be crushed in a coffee grinder, this way they are better absorbed by the body and the taste will not deteriorate;
Strong-smelling spices worsen the taste of champignons.

All pages with vegetarian mushroom recipes

We present to your attention a selection of recipes for vegetarian mushroom dishes. We hope you will like all of them.

Collection of recipes for cold mushroom appetizers,
Other collections of culinary recipes for delicious vegetarian dishes.

Dried mushrooms in sour cream
Rinse dried mushrooms with cold water and place in a bowl. Fill with water and let stand in water for 6 hours. Then drain the water into another bowl, transfer the mushrooms to a colander, and rinse with cold water.
Fresh mushrooms in sour cream
Check fresh porcini mushrooms especially carefully to ensure they are not poisonous. Clean the legs from the soil, cut off the skin thinly, separate the caps from the legs, rinse well in water, scald with boiling water
Stewed honey mushrooms
Thoroughly clean the honey mushrooms, rinse well in running water, and inspect them so that you don’t get poisonous ones - “false honey mushrooms”: they differ from the good ones because the cap is brighter in color
Stewed champignons
Sort the champignons, peel off the film, rinse with cold water, separate the stems from the caps, and chop into thin slices. Peel the onion, wash it, cut it thinly, combine with mushrooms
Stewed mushrooms with potatoes
Sort the porcini mushrooms, cut off the roots, peel the film, rinse well in cold water, scald with boiling water, lightly dry, slice thinly, salt, sprinkle with pepper, roll in flour and fry
Fried mushrooms
Fried champignons Sort the champignons, peel the film, cut off the roots, rinse well, separate the caps from the stems, and then fry in hot oil on both sides until cooked
Baked mushrooms
Peel the honey mushrooms, cut off the roots, rinse well, scald with boiling water, transfer to a saucepan, add butter, a little water, finely chopped onion and simmer until tender.
Fresh or dried mushroom pudding
Fresh mushroom pudding Wash the porcini mushrooms, pour boiling water over them, boil in salted water until tender and place on a sieve. Soak a white loaf, without crust, in milk and squeeze. Peel onions
Stuffed mushrooms
Peel, rinse, dry, and cut off the caps white mushrooms of the same size. Remove some of the pulp from the inside of the cap, peel the stems, chop finely, add finely chopped onion