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Forest champignons are lamellar mushrooms belonging to the Champignon family. They are famous for their nutritional value and healing properties, as they contain several dozen amino acids necessary for humans and have antibacterial properties. And in terms of the amount of phosphorus, this species is comparable to seafood. Preparing forest champignons is not difficult. But it is important to know how to preserve nutrients in them.
Preparing forest champignons for cooking
Before cooking fresh forest champignons, they must be sorted, washed and cleaned. Housewives often remove the top film from fruiting bodies. This procedure is optional.
Preparatory steps:
- Inspect each fruiting body. It should have a uniform color and structure, without damage or dark spots. The shade is pinkish or milky, with a matte sheen. The hat should fit well to the leg.In old specimens, darkening of the plates is allowed.
- Clear away debris and soil.
- Renew the cut on the stem, as this is where the fruiting body begins to dry out.
At this stage, forest products are ready for further processing. But some housewives and cooks prefer to play it safe and remove the outer skin from the fruiting bodies. To do this, use the tip of a knife to hook the film on the caps and pull it towards the middle. Dark plates are also removed with a knife.
How to cook forest champignons
There are different ways to cook forest champignons:
- frying;
- pickling;
- cooking;
- baking;
- pickling.
This type of mushroom makes delicious salads and soups, pies and casseroles, pastas and sauces, caviar and julienne.
How long to cook forest champignons
Champignons are boiled before being prepared into soups, salads, sauces, appetizers and side dishes. Cooking time is calculated from the moment the water boils. It usually depends on the purposes for which the fruiting bodies will then be used:
- for soups – 20 minutes;
- for salads and appetizers – 10 minutes.
It is recommended to cook frozen specimens a little longer than fresh ones:
- frozen – 25 minutes after boiling;
- fresh – up to 20 minutes.
Forest champignon recipes
Mushrooms serve as an ingredient for preparing many first and second courses. They can even be used to create sauces.
Forest champignon soup
You can make forest champignon soup liquid or make it in the form of a light cream puree. Chicken or beef broth is used as a base, or it is cooked without meat products. Some housewives add cheese to enhance the aroma and give it a delicate texture.
Ingredients for one of the most delicious soup options:
- mushrooms – 0.5 kg;
- chicken broth – 500 ml;
- onion – 1 small head;
- cream 20% fat – 200 ml;
- flour – 2 tbsp. l.;
- butter – 50 g;
- pepper and salt to taste;
- croutons for serving.
How to cook:
- Cut the fruiting bodies into medium-sized pieces.
- Peel the onion, cut it, simmer in vegetable oil.
- Add champignons to the onions and leave in the pan until soft. Lightly salt.
- Transfer the roast into a saucepan. Pour in 200-300 ml of chicken broth and puree using a blender. The resulting mushroom mass should become homogeneous.
- Place butter in a frying pan, soften it and add flour. Mix everything, kneading the lumps.
- Add the remaining chicken broth there and wait until it boils.
- Pour into a saucepan with puree, stir. Place on the fire and cook for 7-8 minutes after the soup has boiled.
- Pepper, add salt.
- Constantly stirring the soup, add cream in small portions. When the mixture boils again, remove it from the stove.
When pouring the soup into bowls, you should decorate the dish with crispy croutons
Marinated forest champignons
Marinating is an easy way to prepare forest champignons for the winter. Young mushrooms are suitable for harvesting.
For 1.5-2 liters of snacks you will need:
- forest champignons – 3 kg;
- salt 50 g per 1 liter of water.
For the marinade:
- salt – 40 g;
- water – 1 l;
- vinegar 9% – 60 ml;
- sugar – 30 g;
- citric acid – 2 g per 1 liter of water;
- allspice – 10 peas;
- black pepper – 10 peas;
- cloves – 5 pcs.;
- bay leaf – 4 pcs.
Stages of work:
- Pour cooking water into the pan, add salt (50 g per liter of liquid) and citric acid (2 g per liter).
- Place peeled forest champignons into a saucepan. Put it on low heat. Cook for 7 minutes after boiling. When foam appears, remove it using a slotted spoon.
- Place the boiled fruit bodies in a colander.
- Prepare the marinade in an enamel bowl. Pour water, add sugar, salt and dry spices. Boil.
- Add the boiled champignons and leave on the fire for another 25 minutes.
- Pour in vinegar, then cook for 5 minutes.
- Place into sterilized jars. Fill them to the top with marinade. Roll up.
- Insulate the container turned upside down and leave to cool.
- Then transfer the workpieces to a cool, dark place.
Small mushrooms look beautiful in jars, maintaining their natural white tint
Salted forest champignons
Salted forest champignons for the winter are a vitamin dish containing amino acids, fiber and minerals. It is prepared from medium and small mushrooms that have a dense consistency.
Ingredients for pickling:
- forest champignons – 2 kg;
- salt – 100 g;
- garlic – 1 pc.;
- onions – 3 heads;
- capsicum – 3 pcs.;
- peppercorns to taste;
- olive oil.
Step-by-step recipe for salting wild mushrooms:
- Cut the washed, peeled and dried mushrooms into halves.
- Place them in a large bowl, sprinkle salt on top and stir.
- Cut the capsicum lengthwise into strips, the onion into half rings. Chop the garlic.
- Place layers in a clean container: the first layer is made from forest champignons, the next layer is made from mixed vegetables. So alternate them. Add pepper on top.
- Pour olive oil in a thin stream.
- Leave the workpiece for half an hour at room temperature. Then store in the refrigerator.
You can taste salted champignons the very next day after preparation.
Fried forest champignons with onions
Forest champignons are good because they do not need to be soaked or boiled before frying. Onions add flavor to them.
Required ingredients:
- mushrooms – 0.5 kg;
- salt to taste;
- onions – 1 pc.
How to cook forest champignons in a frying pan:
- Clean the mushrooms from debris. There is no point in rinsing them, as the fruiting bodies will quickly absorb water and end up stewed rather than fried.
- Cut the legs into circles, the caps into slices.
- Heat oil over high heat.
- Add mushrooms to the pan, reducing heat to medium.
- Fry until the liquid has evaporated. Stir occasionally.
- Cover with a lid and continue frying for 20 minutes.
- Pour the diced onion over the mushrooms, clearing a space for it in the center of the pan.
- Add salt and cover again, leave to fry for another quarter of an hour. You can add a small amount of water as needed.
Fried champignons are good with potatoes and rice, meat dishes
Julienne of forest champignons
Julienne is a delicious combination of mushrooms and cheese. The dish can be prepared for a holiday table and served as a hot appetizer.
It requires:
- forest champignons – 200 g;
- cheese – 60 g;
- cream – 200 ml;
- garlic – 2 cloves;
- onions – 70 g;
- butter – 1 tbsp. l.;
- flour – 2 tbsp. l.;
- vegetable oil 2 tbsp. l.;
- spices and salt to taste.
Step-by-step description of the recipe:
- Chop the onion.
- Chop the garlic.
- Cut the stems and caps into small pieces.
- Grate the cheese.
- Fry onions and garlic in vegetable oil.
- When they become soft, add forest champignons to the frying pan, add salt and spices. Fry until the mushrooms are ready.
- Take another frying pan and fry the flour until it changes color slightly. Add butter to it and mix.
- A few minutes later pour in the cream.
- Wait until the sauce boils and pour it into the mushroom mixture.
- Place everything in portioned forms, greased with vegetable oil.
- Add cheese on top.
- Send the julienne to bake in the oven for a quarter of an hour. Set the temperature to 200 0WITH.
It is convenient to prepare and serve julienne in cocotte makers
Salad with wild mushrooms, nuts and cheese
The salad can be served beautifully if you use a molding ring. Enterprising housewives successfully replace this kitchen device with a regular tin can, the bottom and lid of which are cut off.
To prepare the salad you will need:
- boiled chicken fillet – 300 g;
- forest champignons – 400 g;
- eggs – 3 pcs.;
- walnuts – 100 g;
- canned peas – 200 g;
- hard cheese – 200 g;
- garlic – 3 cloves;
- green onions – 1 bunch;
- mayonnaise for dressing.
Recipe:
- Cut the champignons into cubes and fry.
- Boil the eggs.
- Chop walnuts.
- Cut the fillet into strips.
- Chop the garlic.
- Chop the eggs and onions.
- Grate the cheese.
- Mix all ingredients.
- Open a can of canned peas. Add it to the salad.
- Season the dish with mayonnaise.
- Sprinkle with walnuts.
The dish can be placed in a salad bowl or served in molding rings
Shashlik of forest champignons
Shish kebab can be cooked not only on the grill, but also on the grill, in the oven, in an air grill, in the microwave, or in an electric kebab maker. The excellent mushroom smell will remain in any case.
For the barbecue you need:
- wild mushrooms – 1 kg;
- garlic – 6 cloves;
- mayonnaise – 150 g;
- lemon juice – 2 tsp;
- hops-suneli – ½ tsp;
- basil greens - a small bunch;
- pepper and salt to taste.
Stages of work:
- Place mayonnaise in a bowl, add spices, mix.
- Sprinkle with chopped garlic.
- Squeeze a little lemon juice.
- Chop the basil leaves. Add to the resulting sauce and mix again.
- Take a food bag. Place the washed champignons into it and pour in the sauce. Seal the bag and mix its contents. Leave to marinate for 60 minutes.
- Then thread the mushrooms onto skewers or place on the oven rack. Keep an eye on the kebab during cooking. As soon as the champignons release their juice and brown, the dish is ready.
Sprinkle wild mushroom skewers with herbs
Mushroom casserole with forest champignons
The casserole was invented by one enterprising American housewife as a way to prepare forest fruiting bodies. The dish was loved and spread throughout the world. Since then, many variations have been created, including with champignons.
List of ingredients to stock up on:
- forest champignons – 150-200 g;
- hard cheese – 150 g;
- potatoes – 4-5 pcs.;
- cream – 150 ml;
- eggs – 2 pcs.;
- onion – 1 head;
- garlic – 3 cloves;
- pepper, oregano, salt to taste.
Step by step description:
- Boil the potatoes and mash them.
- Lightly fry the sliced champignons and onions.
- Mix forest products with potatoes.
- Beat the eggs with the addition of cream. Pepper, salt, add chopped garlic.
- Take a casserole dish. Place mashed potatoes on it, pour cream sauce over it, sprinkle with grated cheese.
- Place in the oven. Baking time – 20-25 minutes. Temperature range is + 180 0WITH.
The advantage of this type of mushroom is that before preparing the casserole, they do not need to be boiled first.
Calorie content of forest champignons
This type of mushroom is low-calorie and harmless if properly cooked. It is popular among those who are used to taking care of their health and maintaining good physical shape.
Conclusion
Preparing wild mushrooms is much easier than most other types of mushrooms. This is their main advantage. In addition, they contain vitamins, amino acids, and high-quality protein that is easily absorbed by the body. Therefore, dishes with forest champignons are a good alternative to meat snacks.
