Royal champignons in Asian style. Secrets of growing champignons Royal champignon mushrooms

It sounds like the title of a story about some guy from a southern European seaside town :) In fact, translated into ordinary language it is “a dish called “julienne”, made from brown mushrooms.”

Portobello, "royal mushrooms".

The toponym “Portobello” also exists: this is the name of one of the urban areas of Dublin, the capital of Ireland (Portobello, “beautiful harbor”, translated from Italian). I have not yet fully figured out why these mushrooms were given such a name, but the fact that they are beautiful is for sure! I don't know what they have to do with Dublin (although it is clear that Portobello is not an English word), but they have an Italian footprint.

Portobello mushrooms belong to the genus of champignons, which has the botanical name Agaricus bisporus, bisporus champignon. The earliest description of their industrial cultivation is said to have been given by Joseph Pitton de Tournefort in 1707.

It is believed that champignons came to the rest of Europe from Italy through Switzerland and France. These mushrooms can have cap sizes from 3 to 10-12 cm and exist in three varieties: cream, white and brown (the last two are found in nature).

Champignons with brown caps also called "Swiss brown mushroom", "Roman brown mushroom", "Italian brown", "Italian mushroom". There are names like “portobello mushroom” or simply “portobello”/ “portabella”, “portabello”. In the same time champignons with white caps are simply called "champignons", "mushroom", "button mushroom", "white mushroom", "cultivated mushroom", "table mushroom", "pizza mushroom", "champignon mushroom".

Large brown champignons are also called “royal”, but the most important thing with them is not only color and size. The main thing is the aroma and taste, which for some reason are absent in white champignons of different sizes. At least from the ones we bought and tried. I will also clarify this nuance when necessary.

The caps of these white champignons have a diameter of 10-11 cm, but for some reason they are not as fragrant as the brown ones. Next to them in the photo is a large walnut.

Note: there are more than 200 (!) species in the champignon genus, some of which are inedible and even toxic. It is customary to use unripe mushrooms with closed (rounded) caps for food. As they ripen, the caps of the champignons open, and they become similar to other mushrooms we are familiar with. There are also especially large champignons, the cap of which reaches a diameter of 25 cm.

This is what champignons look like when ripe. Photo: botit.botany.wisc.edu. There you can also read about the industrial cultivation of champignons (article in English).

For reference: Portobello mushrooms are not called “royal” mushrooms everywhere or always. Or rather, as always, there is some confusion. Sometimes small brown champignons are also called “royal”, but this is the official name for another type of mushroom: Royal Trumpet Mushroom, botanical name Pleurotus eryngii; steppe or royal oyster mushroom. These mushrooms are also called "king trumpet mushroom", "French horn mushroom", "king oyster mushroom", "king brown mushroom", "boletus of the stepspes", "trumpet royale".

Royal oyster mushroom is found in nature, and is currently cultivated on an industrial scale in Japan, Australia, South Africa, Taiwan, China, South Korea, Italy and the USA. It looks like this:

Photo: Wikipedia (link active)

The common name “portobello” is assigned specifically to brown champignons, which have different sizes. Cream mushrooms are sometimes called "crimini" and white ones are simply called "champignons".

Concerning julienne, then I’ll honestly say that I didn’t cook it until recently. And we didn’t really like the champignons: they seemed tasteless to us until we tried them brown king size :)

Portobello Julienne

Naturally, to prepare this dish you can use regular champignons, and even any other mushrooms to your taste. I also cooked with large white champignons.

I like to use large mushrooms because they are easier to work with, but the taste and aroma are more pronounced in brown ones.

It’s not for nothing that they are still called “royal” in some places.

I took the recipe that I liked best, plus it came with a video.

1) First, I’ll tell you how best to handle champignons, incl. large:

2) Even raw portobellos have a pleasant aroma, which distinguishes them from other mushrooms;

3) It is better not to wash the champignons, but to wipe them with a paper towel or thin cloth. In this form, they can be stored in the refrigerator for about a week (it is better to store not in plastic, but in a paper bag);

4) if there is a need to wash the champignons, this can be done in cool water by rubbing them with your hands. It is not advisable to store washed mushrooms; they should be cooked immediately.

5) There are some comrades who do not eat anything in mushrooms except caps, i.e. all other parts are considered garbage :) Mushroom legs, of course, are tough, so they need to be well fried or cooked longer. I make julienne from the caps, and leave the legs for soups and other dishes. I recently showed one of the soups: (link will open in a new window).

"Classic mushroom julienne"
Original recipe from www.eda.ru

Start of quote. " Ingredients:

Champignons 100 g
Onions 2 heads
Wheat flour 1 teaspoon
Butter 2 tablespoons
Cream 50 ml
Hard cheese 50 g
Salt to taste
Ground black pepper to taste

Preparation:

1. Chop onions and mushrooms, fry with salt and pepper in butter. Add flour and stir.
2. Divide the mushroom mixture into molds, pour in cream, sprinkle with grated cheese and bake in the oven at 180 degrees for 20–25 minutes." (end of quote)

Sometimes I fry mushrooms in a mixture of butter and vegetable oil, sometimes I don’t use flour. I prefer to use low-fat cream, about a tablespoon per serving (I pour it over the mushrooms, and then put cheese on top, passed through a coarse grater). If you’re not too lazy, you can make bechamel sauce for julienne, but I prefer to cook lasagne with it.

And a nice video showing in detail all the stages of preparation associated with the cited recipe (duration 3 minutes):

My son calls Julienne of the royal champignons the most best dish, which I have “ever cooked.” That's what he said. This is not counting lasagna, pizza and other “male sweets” :)

By the way, Contrary to popular belief, mushrooms do NOT contain large amounts of proteins (amino acids), but I'll tell you about this another time.

Prepared for mine

Lovers of the best mushroom dishes are partial to champignons - amazingly tasty, nutritious and healthy. There are several ways culinary processing these mushrooms. They are mainly fried, boiled, pickled, salted and baked. Let's look at how to cook champignons so that they fully retain all their taste and nutritional properties. The recipes we offer are very delicious and at the same time simple to execute. Therefore, they will not leave any gourmet indifferent. So, what can you make from champignons?

Secrets of cooking royal champignons

One of the most notable varieties of these mushrooms is the royal champignon, which has been successfully cultivated for two decades.
I'm not familiar with them White color caps, but brownish. Among all the currently known strains, it is the royal strains that have the most expressive taste and aromatic qualities. These mushrooms, rich in valuable vitamins and microelements, are surprisingly good not only in processed form, but also raw. So what can you cook using royal champignons? Let's look at successful and interesting culinary recipes.

You can cook royal champignons in a gentle marinade, which is a mixture soy sauce, wine vinegar, lemon juice, as well as aromatic seasonings and spices. The result is a mushroom kebab with a delicious taste. A simple and effective recipe you will like if you love dishes and snacks in which mushrooms play a leading role.

To implement this culinary idea you will need the following list food products:

• 12 pcs. fresh mushrooms;
• 5 small cloves of garlic;
• 4 tbsp. l. soy sauce;
• a bunch of fresh dill;
• 0.5 tsp each paprika and curry;
• 0.5 tsp salt;
• 4 tbsp. lemon juice;
• 0.5 tsp wine vinegar.

To prepare this dish correctly, it is important to know how to process this type of mushroom before cooking.

Royal champignons must first be thoroughly cleaned of all existing contaminants, and then rinsed under running water. cold water. But soaking them is strictly not recommended - they can lose their rich natural taste and become watery.

After this simple processing, you can begin the culinary process:

That's all - the delicious mushroom delicacy is ready and can be served. Now you know how to cook royal champignons not only very tasty, but also unusual. However, you can also use well-known traditional ways preparation - these mushrooms are always very good when fried.

The best ways to prepare field champignons

Field champignons, which have a pleasant anise aroma, are rightfully considered a very tasty variety. Let's figure out how to cook them correctly so that the dish turns out wonderful.

There are many ways to prepare field champignons - like all other types, they can be fried, stewed or boiled. Field champignons baked in the oven, as well as those prepared by many other methods, have unique taste.

A delicate omelette with field champignons and ham has excellent taste. Let's look at how you can quickly and deliciously prepare this delicacy.

Scroll necessary ingredients includes the following products:

• 800 g field champignons;
• 100 g ham;
• 8 pcs. chicken eggs;
• 50 ml mushroom broth;
• 30 g wheat flour;
• 2 pcs. parsley root;
• 30 g each of butter and vegetable oil;
• to taste - red ground pepper and salt;
• as decoration - parsley or dill.

It’s very easy to prepare this dish at home:

Three to four stages of frying will ensure uniform texture and aesthetic appearance dishes. As soon as the omelette is ready, you need to carefully remove it from the pan and roll it, tucking the edges, so that it takes the shape of a pie. Pour melted butter evenly over the omelette laid out on a plate, and on both sides of it place aromatic ham, cut into thin, neat slices. You can effectively decorate a champignon omelet with fresh herbs, as well as small pickled mushrooms - they will add a piquant taste and a beautiful appearance.

How to best cook meadow champignons

If you are interested in champignons instant cooking, use the recipe we offer. To implement this simple culinary idea you will need:

• 250-350 g of fresh meadow champignons;
• 15 g butter;
• 3 onions;
• a few tablespoons of vegetable oil;
• salt and pepper - to taste.

Deliciously cook meadow champignons according to this recipe Anyone without any special culinary skills can:

1. Rinse the fruits thoroughly, let them dry, and then carefully separate the stems from the caps and cut into thin slices.
2. The onion can be cut in any way - into rings, semicircles or cubes. The main thing is that they are large enough.
3. Pour a thin layer into the pan vegetable oil and heat it up, and then evenly fill it with chopped mushrooms. Stirring from time to time, it is recommended to fry them until all excess liquid has evaporated.


4. At this time, fry the chopped onion in another frying pan. Don't overcook it - just enough to give it a nice golden hue.
5. About five minutes before the end of cooking, mix the mushrooms with the onions, add seasonings, as well as a small slice of butter. After this, it remains to fry the dish for 1-2 minutes.
6. Ready champignons should stand for the same time, preferably covered with a lid.

Using a similar recipe, you can prepare meadow champignons with potatoes - quickly, tasty and satisfying.

Preparing forest champignons

Another well-known variety is forest champignons, which most often grow in coniferous forests. The semi-oval hat is painted in a slightly brownish tint.

Like other varieties of this mushroom family, forest champignons can be cooked different ways. One of the most interesting dishes is stuffed champignons. For this you need the following ingredients:

• large champignon fruits – 24 pcs.;
• fresh parsley - 2-3 sprigs;
• 2 tsp tomato paste;
• 2 tbsp. breadcrumbs;
• 3 tbsp. dry white wine;
• 1 tsp salt;
• 1 onion;
• 2 tbsp. butter;
• 2 tbsp. breadcrumbs;
• 1 clove of garlic.

The process of preparing stuffed forest champignons:

They are amazingly tasty both hot and cold. Using these champignon recipes, you can always provide yourself with delicious mushroom dishes.

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How to fry champignons in a frying pan - where to start and how to properly prepare mushrooms

Choosing a product in the store - choose mushrooms that are firm, light and without dark spots. There is an opinion that it is undesirable to wash mushrooms in water, but then you need to be 100% sure of the product, and this is almost impossible. Therefore, you need to either rinse the mushrooms under the tap, and then wait for the water to drain, or carefully wipe each mushroom with a damp towel. Why is it undesirable to wash mushrooms and take such care? Mushrooms, like a sponge, absorb liquid and therefore become watery after extensive washing.

How to do it right: quickly rinse the mushrooms under the tap or wipe each one with a wet towel, then, armed with a sharp small knife, peel off the top layer from the cap.

Slicing mushrooms: First you need to cut off the stem, then cut the cap into 2 parts. If the mushroom is large, then into 3 equal parts. Small mushrooms are left without cutting.

If the mushrooms are taken out of the freezer, do not defrost them before frying, but immediately place them in a frying pan with heated oil. These champignons are fried under an open lid, stirring so as not to burn.

How to fry champignons in a frying pan

Mushrooms and sour cream are a classic; we’ll use a simple and proven recipe to cook champignons.

We will need:

• fresh champignons – 500 g;
• onion – 1 pc.;
• sour cream – 100 g;
• salt, pepper - to taste;
• vegetable oil for frying.

How to properly fry mushrooms:

• First, we clean and chop the onion, you need to chop it as little as possible, then the mushrooms will turn out juicier and tastier. But you only need to chop the onion with a knife; it is not advisable to use a blender or food processor.
• We use a deep frying pan for frying. You need to pour 3 tbsp into it. oil, place over medium heat.
• When the oil is hot, add the onion and fry until beautifully golden brown.
• We have time to simultaneously monitor the onions so they don’t burn and prepare the champignons for frying.
• Once the onions are ready, add the mushrooms. They will immediately release a little liquid and decrease in size, this is how it should be. Gradually the liquid will evaporate and the mushrooms will begin to fry. We recommend not to skip this moment so that the champignons cook evenly.
• Now is the time to add salt and spices, mix the mushrooms, pour in the sour cream and mix gently again.
• Next, cook the mushrooms under a closed lid so that the sour cream reaches the boiling stage. That's all, the champignons are ready, all that remains is to add some zest to the ready dish. For example, pour 3 tbsp into a frying pan. dry white wine or sprinkle the finished dish with grated cheese.

Frying champignons in a frying pan in a simple way

Eat quick way cooking champignons, which housewives on a diet will be happy to use. To prepare mushrooms, you do not need sour cream; the amount of oil is used to a minimum.

Products:

• champignons – 500 g;
• onions – 2 pcs.;
• salt and ground black pepper - to taste;
• vegetable oil – 1 tbsp.

How to fry mushrooms:

• Take a thick-walled wok frying pan, pour oil into it, and place it on the stove.
• Peel the onion, cut into half rings or cut each half into 2 parts, and place in a frying pan. Fry until slightly golden brown.
• We wash the mushrooms, dry them, separate the stems, cut them into strips, and put them in a frying pan.
• Mix everything, waiting for the liquid to evaporate. Fry the mushrooms along with the onions, remembering to stir occasionally, add salt and spices to taste.

Such mushrooms are used as a side dish or as an independent dish.

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General rules for preparing champignons at home

Champignons are mushrooms with a pleasant taste and smell.. They can be eaten raw or cooked together with other foods.

The most common cooking method is frying. The fruits can also be pickled, stewed, or boiled. To get fresh and tasty dish you need to choose the right champignons.

• First of all, they must be fresh and not have dark spots on the skin, indicating possible damage or disease or pests.
• The smell of the fruit should be mushroom and not have any extraneous notes (for example, the smell of a freezer, etc.). If the growing technology is incorrect, a clear smell of ammonia may appear - such fruits should not be eaten.
• Champignons can be stored in the refrigerator for up to five days, but for greater preservation they are wrapped in paper towels to prevent the mushrooms from drying out.
• Before direct cooking, mushrooms are not washed, but simply wiped with a damp soft cloth. Then they start cutting.

How to cook champignons in the oven (video)

What can you cook from fresh champignons?

Fresh champignons can be used to prepare delicious side dish for the main course, as well as an independent snack. The most winning combinations are mushrooms-sour cream-greens, as well as mushrooms-cheese. To prepare salads with champignons, it is not necessary to fry them until the liquid has completely evaporated - just frying them until a golden crust forms.

Mushroom side dish recipe

For cooking you will need fresh fruits, as well as other ingredients:

• solid Russian cheese- 250 g;
• champignons (hats) - 700 g;
• sour cream product (fat content of at least 15%) - 200 ml;
• onion - 1 pc.;
• spices - to taste.

Rinse the mushrooms under running water, fry in a hot frying pan with the addition of a few milliliters of sunflower oil until the pieces appear golden. At this time, grate the hard cheese on a coarse grater and mix with sour cream until completely smooth. Fried mushrooms salt and season to taste, place onion rings on them, cover the container with a lid. Simmer on low heat for twenty minutes. When the liquid has completely evaporated, pour the sauce over the dish and cook for another 10 minutes until the cheese softens.

Mushroom garnish

Mushrooms with potatoes

The peculiarity of this recipe is the separate preparation of each of the ingredients. Thanks to this, a minimum amount of time is wasted, since many processes occur simultaneously.

• cream - 250 ml;
• onions - 2 pcs.;
• mayonnaise sauce - 150 ml;
• mushrooms - 700 g;
• potatoes - 950 g;
• spices - to taste.

Peel the potatoes, cut into arbitrary pieces. Pour them into a hot frying pan with butter. Fry it for about twenty minutes, and in the last minutes add salt and season. At this time, prepare the mushrooms - cut into slices. Peel the onions from excess skin and cut into small half rings. Place the onion and mushroom mixture on another saucepan and fry for 15 minutes. As soon as the onion acquires a golden hue, the fire under the dish can be turned off.

Add the mushroom mixture to the potatoes, pour over the cream and mayonnaise sauce. Simmer for about five minutes, serve hot.

Champignons with potatoes

Recipes for preparing dishes from marinated champignons

Marinated champignons add sourness to prepared dishes. In addition, they are quick to prepare, which means you can significantly save time on preparation. have a delicious dinner for the whole family.

Salad with mushrooms Healthy

Such different ingredients in this salad create a single taste. The dish includes:

• marinated champignons - 400 g;
• tuna in own juice canned - 1 jar;
• canned corn - 1 can;
• lettuce leaves - 5 pcs.;
• tomatoes - 5 pcs.;
• ground black pepper - 3 pinches;
• cucumber - 4 pcs.;
• salt - to taste;
• sunflower oil - for dressing.

Wash all vegetables thoroughly to remove soil residues and cut into small cubes. Add corn kernels and tuna to them. It can be placed in a salad bowl along with the oil in which it was marinated. Cut the mushrooms into slices, add to the general mixture, season with seasonings and salt to taste. Water sunflower oil, mix and serve. If the dish is not going to be served immediately, then the dressing should be poured in immediately before serving.

Salad with mushrooms Healthy

Salad with champignons and beans

Red beans are extremely filling. Thanks to this dish you can quickly get enough.

Ingredients:

• canned beans - 450 g;
• croutons with cheese filling - 250 g;
• lettuce leaves - 400 g;
• garlic and mayonnaise sauce - 3 tbsp;
• pickled mushrooms - 450 g;
• grated hard cheese - 150 g.

Rinse the lettuce leaves thoroughly under running water, cut with a knife or tear with your hands directly into the salad bowl. Open the beans, pour out the brine, pour into shared dish. Also free the mushrooms from spices and liquid and cut into arbitrary cubes. Add garlic sauce to the salad, add croutons and grate hard cheese on a coarse grater. Mix the contents and serve.
How to quickly and tasty cook champignons in the oven

Salad with champignons and beans

Champignons in the oven are a win-win option for preparing a tasty, satisfying and quick snack as for daily menu, and for the festive.

To make the mushrooms really tasty, they need to be baked properly.

• You need to remove the stems from the vegetables (if desired, they can also be cooked, but separately from the caps).
• Place the champignon caps upside down and fill with other vegetables or garlic sauce and bake at low temperature.

During this time, the fruits should be completely simmered, and the filling in them should be baked until ready. Usually half an hour at a temperature of 160 degrees Celsius is enough.
What can you cook from champignons and chicken?

Side dish of fillet

Chicken breasts with mushrooms are a simple recipe for cooking chicken and a side dish at the same time. The ingredients are simple:

• chicken fillet - 500 g;
• fresh champignons - 450 g;
• onions - 3 pcs.;
• cream - 250 g;
• seasonings - to taste;
• hard Russian cheese - 300 g.

Wash the fillet, remove veins, cut into small strips. Peel the champignons from the outer skin and cut into thin strips. Peel the onion and cut into small half rings. Fry the onion in oil in a heated frying pan. Add chicken and mushrooms to the onions and simmer for about fifteen minutes. Season to taste, add cheese and cream.

Side dish of fillet with champignons

Creamy fillet and champignon sauce

This dish is easy to prepare and can be enjoyed as a lunch snack or light dinner. You can omit the cream in the recipe, then the gravy will become more buttery.

Ingredients:

• chicken fillet - 350 g;
• mushrooms - 200 g;
• wheat flour - 2 tbsp;
• onions - 2 pcs.;
• creamy spread - 70 g;
• salt and pepper to taste.

Remove the fillet from the bone and cut into small pieces. In an enamel container with thick walls, heat the butter, cut into cubes for better melting, and fry the pieces of meat in it. Cut mushroom fruits into slices, add to chicken product. Cut the onion into rings, add to the main dish and simmer for fifteen minutes. Add flour to the mixture, stir. After ten minutes, add flour, cream and various spices. Fry for about seven minutes.

Creamy fillet and champignon sauce

Chicken rolls with cheese

This appetizer can become a key dish on the holiday table. It must be served hot. To prepare you will need:

• chicken fillet - 5 pcs.;
• champignon mushrooms - 150 g;
• hard Russian cheese - 300 g;
• seasoning - to taste;
• full fat milk - 100 ml;
• mayonnaise sauce - 3 tbsp;
• lemon - 0.5 pcs.;
• bay leaf - 2 tsp;
• turmeric - 0.25 tsp.

Beat the pieces of meat with a hammer, mix with the marinade and leave to infuse for thirty minutes. Cut the mushroom fruits into thin slices. Cut the hard cheese into cubes using a knife.

Place mushrooms and cheese on the fillet, wrap them in the form of rolls and secure with toothpicks. Fried until golden color Pour milk with seasonings over the rolls and place in the oven. Sprinkle with hard cheese and leave in the preheated oven for ten minutes.

Chicken rolls with cheese

Simple main dishes from frozen champignons

Mushroom rice

The combination of rice and mushrooms makes it possible to prepare delicious and hearty dish for the whole family. Depending on your culinary preferences, you can add Bell pepper, carrots in Korean, canned corn, as well as various spices.

Ingredients for the dish:

• rice cereal - 2.5 cups;
• carrots - 1.5 pcs.;
• onion - 1 pc.;
• sunflower oil - 100 ml;
• mushrooms - 350 g.

Peel the carrots and grate using a large-hole grater. Wash the onion and cut into cubes. Cut the mushrooms into slices. Fry the vegetables in a frying pan for five minutes, add spices and stir. In a separate container, boil the liquid until boiling water, pour rice into the pan and add water. It should cover the cereal by 1 cm. Cook until done.

Mushroom rice

Pasta with tomato and mushrooms

This recipe has a lot of features - tomatoes add sourness to the finished dish, and mushrooms add piquancy. Pair with pasta to make a hearty dish.

Ingredients:

• pasta - 500 g;
• mushrooms - 350 g;
• tomatoes - 250 ml;
• sunflower oil - 50 ml;
• onions - 1 pc.;
• spices - to taste.

Cook the pasta according to the instructions written on the package: pour the contents of the package into boiling water and cook until tender, stirring with a spoon, for about five minutes.

Cut the onion into small slices and saute a little until golden over medium heat in oil. Add mushrooms to it, simmer for about five minutes. Then season and add salt to taste, pour in the tomato. Mix the prepared pasta with the dressing.

How to properly cook royal champignons

Royal champignons have long ago moved from the category of wild mushrooms to domestic ones - they have been successfully cultivated by humans for several decades. They differ from ordinary champignons not only in composition, but also in appearance - their cap is brown.

Before cooking, royal champignons are thoroughly cleaned of various contaminants and areas damaged during transportation are removed. You should not leave them to soak like other wild mushrooms - this may affect their taste. It is best to use some kind of fatty sauce in the recipe - this will fully reveal the taste of the mushroom.

How to pickle champignons (video)

Royal champignons with garlic

Ingredients:

• mushrooms - 350 g;
• garlic - 6 cloves;
• soy sauce - 5 tbsp;
• dill - half a bunch;
• spices - to taste;
• lemon juice - 5 tbsp.

Clean the mushrooms and rinse in water. Pass the garlic through a press, finely chop the dill. Combine garlic and herbs, add soy sauce and lemon juice. Leave the mushrooms to marinate for about twenty minutes.

Then thread onto skewers, pour the marinade into the pan and cook for 20 minutes.

Royal mushrooms with quince

To prepare a sweet and sour dish you need:

• champignons - 600 g;
• quince fruits - 4 pcs.;
• garlic - 4 cloves;
• parsley - 2 sprigs.

Wash and dry the champignons, cut into smaller pieces, dividing the fruit into 4 or 6 parts. Fry them in a frying pan. Wash and cut the quince, remove the core. Place the quince in a saucepan with the champignons, cover with a lid and cook until tender. Pepper and salt to taste.

Champignons have many varieties. Some are grown on special farms, others grow only in the wild and can be bought at the spontaneous market. When collecting, you need to be guided by the main rule - do not collect mushrooms whose origin you do not know. Also, you should not pick up poisonous mushrooms, and if this happens, wash all parts of the body with soap and plenty of water.

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How to cook canned champignons with meat

Ingredients

• 200 g boiled beef kidneys, veal
• 100 g of ham, boiled tongue, canned champignons
• 2 tbsp. l. ghee, vegetable oil, grated cheese
• dill, onion
• 300 ml sour cream and tomato sauce

This recipe will tell you how to cook canned champignons with meat so that it turns out nourishing, aromatic and unusual dish, which can be served to the family or when guests arrive.

Recipe for how to cook champignons with pollock at home

Ingredients

• 600 g pollock
• 250 g each sour cream, champignons
• 100 g pine nut kernels
• 2 onions
• parsley

Sophisticated housewives are interested in unusual recipes about how to cook champignons at home so that you can surprise your household and invited guests. The following recipe will help with this.

1. Clean the pollock, gut it, remove the head, rinse in running cold water and add salt. Peel the onion, rinse and cut into rings.
2. Peel the champignons, wash and cut into slices.
3. Place the prepared fish on a baking sheet with a non-stick coating, place onions and mushrooms on top, peel, salt and sprinkle with pine nuts.
4. Then spread sour cream evenly over the dish and grill at 70 °C for 25-30 minutes.
5. Before serving, carefully place the finished dish on a plate with a spatula and sprinkle with thoroughly washed and finely chopped herbs.

How to quickly and tasty prepare sandwiches with champignons

Ingredients

• 400 g loaf
• 300 g champignons
• 150 g hard cheese
• 100 g butter
• 30 g pitted olives
• 2 tomatoes
• 200 ml milk
• 4 tsp. flour
• ground black and allspice

The most common question, how to quickly and tasty cook champignons, can be answered with a sandwich recipe that will help you make an appetizing and satisfying snack in a matter of minutes.

1. Wash, peel, finely chop the mushrooms, add salt and pepper, and fry in butter until tender. Add flour, saute a little, pour in milk, simmer until all the moisture has evaporated.
2. Cut the tomatoes into slices, grate the cheese on a fine grater. Cut the loaf into small slices and place on them stewed mushrooms, garnish with a tomato slice, 3 olives, sprinkle with grated cheese. Place the sandwiches in the oven
3. Before preparing sandwiches with champignons in an oven preheated to 150–180 °C, you should sprinkle them with cheese, then leave for 5–10 minutes.

Recipe for quick sandwiches with mushrooms and champignons

Ingredients

• 3 slices wheat bread
• 1 onion
• 5 tbsp. l. stewed champignons, butter
• vegetables for decoration (tomato, cucumber, etc.)
• dill greens

Recipes for quick preparation of champignons include a variety of cold appetizers and sandwiches, everything that does not require you to spend a lot of time in the kitchen. A wonderful option made on a quick fix, is the sandwich described below.

Peel the onion, rinse and finely chop along with the mushrooms. Beat the butter until fluffy, add onions and mushrooms, mix gently.

Spread the bread with prepared mushroom butter, garnish with any vegetables you like, cutting them as desired, and sprinkle with thoroughly washed and finely chopped dill.

How to cook fried champignons for a sandwich

Ingredients

• 8 slices of loaf
• 300 g champignons
• 150 g butter
• 100 g hard cheese
• 30 g pitted olives
• 2 cloves garlic
• vegetable oil
• 1 bunch of greens
• a few basil leaves
• ground red pepper

Before you cook fried champignons for a sandwich, wash, peel, finely chop, salt and pepper them. After this, fry in vegetable oil until tender. Chop the garlic using a garlic press. Wash the greens, dry them, chop finely. Combine garlic and herbs with butter, spread on slices of loaf. Top with mushrooms, grated cheese, olive rings and basil leaves. Place the sandwiches in the oven, preheated to 150–180 °C, for 5–10 minutes.

How to cook fresh champignons with gelatin

Ingredients

• champignons – 200 g
• gelatin – 1 tbsp. spoon
• mushroom broth – 300 g
• greenery

How to cook fresh champignons to get delicious holiday dish without much hassle and cost of products. This recipe will help in this matter, because to prepare this dish you only need 3 components.

1. Clean and chop fresh champignons in large pieces and boil in a small amount of water, then discard, add salt and, after letting stand for a while, finely chop.
2. Dissolve pre-soaked and swollen gelatin in mushroom broth, add salt and heat until the gelatin is completely dissolved.
3. Pour a little mushroom broth into small molds, let it harden in a cold place, then place chopped mushrooms, a slice of hard-boiled egg and a sprig of herbs on a layer of frozen jelly, carefully pour in the mushroom broth, let it harden and then place the jellied mushrooms on a large common dish.

Puree of potatoes, canned champignons and onions

Ingredients

• 400 g potatoes
• 300 g onions
• 1–2 yolks
• milk salt, pepper

Quickly cooking champignon mushrooms is currently relevant for many housewives who want to pamper their family with delicious mushroom dishes for lunch, but do not want to live in the kitchen around the clock.

Boiled potatoes, mushrooms and onions through a meat grinder or rub through a sieve, add butter, hot milk, yolk, salt, pepper, beat well and heat again. Serve puree with meat dishes.

How to properly prepare hot salad from celery and champignons

Ingredients

• 2 medium sized celery roots
• 1 cup canned champignons
• 1 large sour apple
• 1/2 cup vegetable oil sauce
• 1–1.5 tbsp. tablespoons chopped dill and parsley
• 1 carrot

Recipe below delicious salad will teach you how to properly cook champignons so that these mushrooms bring maximum health benefits

Boil celery in salted water, peel, cut into cubes or strips. To the hot celery add mushrooms, chopped in the same way, an apple and sauce mixed with chopped herbs.

To give a hot salad a beautiful color, you can add grated raw or boiled carrots.

Borscht with champignons and prunes

Ingredients

• 50 g dried champignons
• 300 g beets
• 200 g fresh cabbage
• 200 g prunes
• 1 onion
• 1 carrot
• 1 parsley root
• 2 tbsp. spoons of butter
• 2 tbsp. spoons tomato puree or 100 g tomatoes
• 1 tbsp. spoon of vinegar
• 1 tbsp. spoon of sugar
• 3 liters of water

The list of recipes for preparing champignon mushrooms would not be complete without including rich, aromatic borscht.

1. Wash the mushrooms, chop them, cook broth from them.
2. Leave the champignons in it.
3. Cut beets, carrots, parsley and onions into strips, put in a saucepan, add tomatoes or tomato puree, vinegar, sugar, 2 tbsp. spoons of oil, close the lid and put the vegetables to simmer.
4. Stir the vegetables so as not to burn, adding a little broth if necessary.
5. After 15–20 minutes, add shredded cabbage, mix everything and simmer for another 20 minutes.
6. Then pour the prepared broth over the vegetables, add pepper, bay leaf, salt, add a little vinegar to taste and cook until the vegetables are fully cooked.
7. When serving, add sour cream.
8. When cooking, prunes are added to borscht, as well as potatoes whole or cut into slices.

How to cook fresh champignons with nuts

Ingredients

• 600 g fresh champignons
• 1/2 cup shelled walnuts
• 3 cloves garlic
• 2 tbsp. spoons of vinegar
• parsley, cilantro, dill, salt

How to cook fresh champignons to get original, satisfying, aromatic dish, which will be an excellent snack even for festive table. More on this recipe below.

Coarsely chop the peeled, well-washed mushrooms, put them in a saucepan, add salt, add oil and simmer until tender. Crush nuts with herbs, add salt to taste, mix with vinegar. Combine everything with mushrooms and let simmer for 5-7 minutes. Serve hot.

Method for preparing champignons with cream

Ingredients

• 1 kg champignons
• 2 onions
• 2 tbsp. spoons of butter
• 1 cup cream
• 1 bunch of green onions salt, cloves

1. Boil and chop the champignons, combine with butter and chopped onion, pour in cream and boil.
2. Then put green onions, cloves and, after boiling thoroughly, serve in a gravy boat on the table.
3. Methods of preparing champignons like this are amazing at how quickly you can get a tasty, tender, juicy mushroom dish with a minimum of effort.

Champignons in sour cream with cheese

Ingredients

• 500 g fresh champignons
• 1/2 cup sour cream
• 25 g cheese
• 1 teaspoon flour
• 2 tbsp. spoons of butter
• greenery

Before preparing homemade champignons with cheese and sour cream, the mushrooms must be peeled, rinsed and scalded. hot water. Place on a sieve, drain, cut into slices, add salt and fry in oil. Before the end of frying, add 1 teaspoon of flour to the mushrooms and stir. Then add sour cream, boil, sprinkle with grated cheese and bake.

When serving, sprinkle the mushrooms with parsley or dill.

Champignons in lemon sauce

Ingredients

• 100 g champignons
• 150 g cream
• 2 eggs
• 1/2 lemon
• 20 g capers

The recipe for how to cook champignons with cream and capers will appeal to lovers of non-standard, light mushroom snacks.

Beat the eggs well with a whisk, combine with cream, add lemon zest and beat until thick in a water bath, then season with lemon juice and salt to taste. Chop the champignons and boil along with the capers, then place in a sieve and combine with lemon sauce.

How to cook fresh champignons in the oven with chicory

Ingredients

• 1 cup fresh champignons
• 400 g chicory
• 1–2 tbsp. spoons of butter
• 3–4 tbsp. spoons of cream
• 2 tbsp. spoons of lemon juice
• 2–3 tbsp. spoons of grated cheese

This original recipe will tell you how to cook fresh champignons in the oven with chicory, cream, cheese and lemon juice.

Place the chicory, peeled and washed, in a greased baking dish. Sprinkle with lemon juice to prevent the chicory from browning. Place on top canned mushrooms, cut into slices, and pour over cream. Sprinkle generously with sharp grated cheese, put a few small cubes of butter on top and, tightly closing the lid, place the pan in a moderately preheated oven for 15 minutes.

How to cook dried champignons: how to fry mushrooms in a frying pan with chicken

Ingredients

• 25 g dried champignons
• 50 g chicken meat
• 25 g butter
• 25 g onions
• 40 g sour cream
• 5 g cheese
• 5 g wheat flour
• 165 g potatoes

Before cooking and frying champignons, you should rinse them thoroughly in running water, and when they swell, drain the water. Cook the mushrooms themselves in a saucepan with a small amount of water. When the mushrooms are almost ready, add salt and cook a little more. Then remove the mushrooms from the heat and keep them in the broth for 2-3 hours. Remove the mushrooms from the broth, cut into strips and fry in butter. Also fry the onion in boiling oil until light golden brown. Mix onions and mushrooms together, then add lightly boiled and cut into strips chicken fillet, combine with sauce (mushroom broth with sour cream) and place in cocotte bowls, sprinkle with grated cheese on top and put a small piece of butter. Ready mushroom appetizer It is best to bake in the oven.

This recipe is an excellent option for deliciously cooking champignons in a frying pan to get a hearty, flavorful dish with mushrooms and meat for lunch.

How to deliciously cook champignons in a frying pan with eggs

Ingredients

• 3 eggs
• 1 cup canned mushrooms
• 3–4 tbsp. spoons of milk
• 2 tbsp. spoons of butter
• parsley or dill

The following recipe will help you learn how to cook champignons in a frying pan with eggs to make a fluffy, delicious omelette.

1. Cut the mushrooms into thin slices, add salt and fry.
2. Add salt to the beaten eggs in a bowl, pour in a little milk (1 tablespoon per 1 egg) and beat with a fork.
3. Mix mushrooms with beaten eggs, pour over hot frying pan with oil and fry over high heat.
4. Canned, salted and pickled mushrooms can also be used for omelettes.
5. Sprinkle the omelette with chopped parsley or dill.

How to cook an omelet from fresh champignons in a frying pan

Ingredients

• 1 cup fresh champignons
• 1 carrot
• 6 eggs
• 1 glass of milk
• 2 tbsp. spoons of butter

Another recipe advises how to cook fresh champignons in a frying pan to obtain delicious omelet with carrots and mushrooms.

Cut the mushrooms into slices and warm them slightly (2-3 minutes) with butter. Beat the eggs, gradually adding milk, add salt at the end of beating, mix. Place slices of mushrooms in a greased form with butter and grate them raw carrots and pour in the prepared egg-milk mixture. Bake in the oven for 15–20 minutes. Serve hot.

How to properly cook fresh champignons: salad with tangerines and apples

Ingredients

• champignons – 100 g
• 5 tangerines
• 2 apples
• 2 sweet peppers
• hard cheese – 200 g
• yogurt – 200 g
• 2 tbsp. spoons of lemon juice
• 1/2 tbsp. spoons of mustard
• 1/2 tbsp. spoons of honey

Knowing how to properly cook fresh champignons, you can make a lot healthy dishes, which can be used both on holidays and during Lent. The following recipe is suitable for all occasions.

Wash the apples, cut them into halves and remove the core. Peel the apple halves and cut into small cubes. Wash the champignons, peel them, cut them into small pieces (small ones into halves, and large ones into several parts), boil until fully cooked. Wash the sweet pepper pods, core them and cut into rings.

Wash the tangerines, peel them and divide them into slices. Cut the cheese into cubes. Place chopped apples, peppers, tangerines, cheese and boiled champignons in a salad bowl. In a clean container, prepare the sauce by thoroughly mixing yogurt, mustard, lemon juice and honey.

Pour the finished sauce into a salad bowl and carefully mix all the ingredients there. Before serving, place the salad in a mound and garnish with tangerine slices.

Salad of champignons, shrimp and rice

Ingredients

• 20 champignons
• shrimp – 400 g
• rice – 100 g
• carrots – 100 g
• 1 clove of garlic
• 1 mango
• white wine – 50 g
• 2 tbsp. spoons of soy sauce
• 2 tbsp. tablespoons white wine vinegar
• 2 tbsp. spoons of vegetable oil
• 2 tbsp. spoons of sweet chili sauce
• green onions – 1 bunch
• chives – 1 bunch
• salt - to taste

How to cook champignon mushrooms if you want to get not only a tasty, but also a healthy, delicious dish. The following recipe will tell you.

1. Chop the champignons. Cook the rice in plenty of salted water over low heat, covered with a lid, for 20 minutes, then drain into a sieve.
2. Meanwhile, peel the carrots, garlic and green onions. Cut the carrots into thin strips, the onion into rings. Bring mushrooms, carrots and onions with wine, soy sauce, vinegar and 2 liters of water to a boil. Add squeezed garlic, 1 tbsp. spoon of vegetable oil and mix with warm rice.
3. Remove the shell from the shrimp, make a longitudinal cut about 0.5 cm deep on the back and gut them. Salt the shrimp and fry in the remaining vegetable oil over medium heat for 2-3 minutes on each side, then dip in chili sauce.
4. Peel the mango, cut the pulp from the pit and cut into strips, mix with rice and vegetables, place shrimp on top. Cut the chives into small pieces and sprinkle them over the dish.

How to prepare salad from frozen champignons

Ingredients

• frozen champignons – 350 g
• boiled soy meat – 250 g
• 2 pickled cucumbers
• mayonnaise – 100 g
• 1 onion
• ground pepper, salt - to taste

Before you start preparing a salad from frozen champignons, you should defrost them in warm water or naturally, then rinse, boil, let them cool, and then cut into thin slices. Combine the prepared mushrooms with chopped meat, cucumber cubes, mix everything, pepper and season with mayonnaise.

How to cook frozen champignons with potatoes

Ingredients

• 2 kg potatoes
• 600 g frozen champignons
• 2 onions
• 2 slices of loaf
• 1 egg
• vegetable oil, salt, pepper

Some mushroom lovers are interested in how to cook frozen champignons and whether their taste will be different from fresh ones. Culinary practice shows that dishes made from both champignons are equally tasty and aromatic. The difference is small. The only thing is that when defrosting mushrooms, you get fewer mushrooms; this must be taken into account when looking through recipes.

Boil the potatoes in their skins, peel, cut off the tops and bottoms (to give stability), carefully remove part of the pulp, leaving the walls 1 cm thick. Defrost the mushrooms, boil in salted water, remove from the broth, chop finely. Finely chop the onion and fry in oil. Add mushrooms, fry for 5-7 minutes. Remove from heat, cool. Soak the loaf slices in water, squeeze, and add to the onion-mushroom mixture. Beat in the egg, salt and pepper and mix thoroughly. Fill the potatoes with the prepared mixture, cover with the cut off tops, place on a greased baking sheet and bake in a preheated oven for 15 minutes.

The recipe for making potatoes with champignons is presented with a photo in which you can see how appetizing this dish looks.

How to cook royal champignons in nut sauce

Ingredients

• 500 g royal champignons
• 150 g shelled walnuts
• 2 cloves garlic
• ½ pomegranate
• 2–3 tbsp. l. broth
• 1 tsp. red pepper
• ⅛ tsp. turmeric
• ⅛ tsp. coriander
• ⅛ tsp. marjoram
• salt, vegetable oil

When choosing options for how to cook royal champignons, chefs look for original, delicious recipes with an unusual taste and appearance. After all, this mushroom, like no other, deserves to be the main component of a delicious dish. The following recipe suggests preparing a dish with a pronounced rich mushroom flavor, a sweet and sour note of pomegranate and the aroma of spices.

Wash the champignons thoroughly, chop coarsely, and fry in oil until tender. To prepare the sauce, mix spices: red pepper, turmeric, coriander, marjoram and salt. Add freshly squeezed pomegranate juice, to stir thoroughly. Walnuts fry, grind or chop in a blender, combine with spices. Add the garlic, passed through a press, pour in the broth and beat thoroughly. Cooked nut sauce pour over the fried mushrooms and let simmer for 40–60 minutes.

How to prepare zrazy from wild champignon mushrooms

Ingredients

• 5–6 potatoes
• 2 eggs
• 1 tbsp. l. butter
• 2 tbsp. l. flour
• 2 tbsp. l. breadcrumbs
• salt to taste, vegetable oil for frying

For mushroom filling

• 300 g champignons
• 2 hard-boiled eggs
• salt to taste

For meat filling

• 200 g raw minced meat
• 1 onion
• 1 tbsp. l. vegetable oil
• ground black pepper, salt to taste

How to cook Forest mushrooms champignons so that both adults and children will like it, because it’s very useful product, which contains a lot of vitamins and microelements. A recipe for potato zrazy with mushrooms will help please all family members.

For the mushroom filling, boil the champignons and pass through a meat grinder along with boiled eggs, add salt and mix.

For the meat filling, chop the onion and fry in vegetable oil, add chopped meat and fry until done. Salt, pepper, mix.

Peel the potatoes, boil in salted water, drain and mash into a puree, adding butter. Cool slightly, beat in 1 a raw egg and mix well. Cut the flatbreads from the potato mass, place a teaspoon of mushroom and meat filling on each and form zrazy, giving them an oval shape. Dip them in flour, dip in beaten egg, then coat in breadcrumbs and deep-fry until tender.

Knowing how to cook champignons, you can make a lot of different dishes, using your experience and imagination, adding certain components.

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Appearance of the mushroom

The cap of the royal champignon has a hemispherical, bisporate shape: it is slightly depressed, the edges with the remains of the cover are folded inward. These mushrooms differ from ordinary ones in their light brown color and brown spots. There is an artificially bred variety with a smooth white cap.

The diameter of the cap reaches 7-15 cm, sometimes 25-30 cm. The plates have a gray-pink color with a brown tint. The spore powder is brown in color.

The leg has the shape of a cylinder, narrowed at the base, and is 2-3 cm wide and 4-8 cm long. It is smooth to the touch, its color matches the color of the cap.

The pulp is white in color, but turns pink when cut.

Beneficial features

Royal champignon contains many useful elements that have a positive effect on the body. Consumption of these mushrooms:

• speeds up the functioning of the digestive tract;
• improves appetite;
• prevents the formation of blood clots;
• slows down aging;
• affects the heart and blood vessels, reducing the risk of heart attack;
• relieves inflammation;
• has an expectorant effect;
• optimizes brain function;
• removes toxins from the body.

Contraindications

This species is classified as a heavy food due to the presence of chitin in the pulp. This substance is not absorbed by the body, so mushrooms are poorly digested. Therefore, you should not give these mushrooms to children under 12 years of age. It is advisable to eat royal champignon 3 times a week. You should avoid using it if you have the following diseases:

• pancreatitis;
• ulcer;
• hepatitis;
• flatulence;
• stomach upset;
• cholecystitis;
• enterocolitis.

Like other species, royal champignons are mushrooms that actively absorb toxic substances from the soil, so you should not collect them near highways and industrial enterprises. It is better to buy artificially grown mushrooms.

Application

In cooking

Young mushrooms are used for food because they have a more delicate taste and pleasant smell.

Before you start cooking, the mushrooms are thoroughly cleaned of soil and washed. You should not leave them in water for a long time, because... they may lose their taste and aroma. When cleaning, cut off the film that connects the stem and cap.

If the mushrooms are boiled in advance, they are added to the dish at the final stage of cooking. Large mushrooms are used for frying and baking, medium-sized ones are often left for fillings, and small ones are used for pickling.

Champignons can be eaten raw. They are added to a variety of salads or prepared into sauces. For a more pleasant taste, sprinkle them with a little lemon juice. For safe consumption raw champignons you need to rinse them in running water and dry them, and then cut them into thin slices. You should not store fresh chopped mushrooms for too long, they lose their beneficial features and taste.

To prepare pickled mushrooms take:

• fresh champignons – 700 g;
• onion – 150 g;
• vegetable oil – 50 ml;
• vinegar – 25 ml;
• dill;
• garlic;
• bay leaf, pepper, salt.

Wash the mushrooms and fry for 2-3 minutes. without adding oil. When the product begins to release juice, add the remaining ingredients except dill. The dish is brought to a boil, removed from the heat and sprinkled with herbs. Then the mushrooms should sit for several hours. Marinated champignons are served cold.

Another popular cooking method is canning. To do this, take the following ingredients:

• water – 1 l;
• bay leaf – 6-7 pcs.;
• salt, sugar, vinegar, vegetable oil - 1 tbsp each;
• cloves, allspice.

For preservation, take medium-sized mushrooms; it is important that they are not damaged. They are washed well and left for 10 minutes. soaked in a solution with added citric acid. When they sink to the bottom, they are taken out, cooled and filled with salt water. Then, along with the spices, they put them in jars; the containers should be 80% filled. Afterwards they are poured with marinade, covered with a lid, and left to pasteurize for 20 minutes. and roll it up.

In medicine

Champignons are also useful in medicine: they contain little fat and carbohydrates, so they are often used in the diet menu. They also lower the amount of sugar in the blood, which is why they are included in the diet of diabetics.

Due to the fact that this type of mushroom has an expectorant effect, it is useful to eat for asthma, bronchitis and tracheitis. A large amount of riboflavin and thiamine in the composition stops migraines and headaches.

An extract is prepared from this product, which helps with epidermal disorders. To prepare this medicine, use unwashed fresh mushrooms. They are cut into small pieces, placed in a jar and poured olive oil. Next, the jar is placed in the refrigerator for 4 hours and taken out every 60 minutes to hold in a water bath for 2-3 minutes.

Afterwards, the mixture is filtered, the mushrooms are used in food, and the oil is stored in the refrigerator. This product is used to treat the affected areas of the skin 3 times a day. The treatment period lasts 2-3 months.

Growing methods

This variety is also grown at home, but this is a labor-intensive process that requires a cool room with high humidity. Compost made from wheat or rye and horse manure is used as a substrate. To grow you need the following:

• straw – 100 kg;
• urea – 2 kg;
• superphosphate – 2 kg;
• gypsum – 7 kg;
• chalk - 5 kg.

This is enough to prepare 300 kg of substrate. The straw is soaked in water for a day. Then they take it out and lay it in layers, alternating with manure (2-3 layers of both ingredients). Superphosphate is also mixed into the substrate.

A handful of mycelium is placed at a depth of 5-7 cm. The holes should be staggered, the distance between them is 25 cm. They are sprinkled with a thin layer of substrate about 5 cm on top. The first harvest will appear in 4 months.

Conclusion

Royal champignons are a popular type of mushroom. They have delicate taste and a pleasant smell. They are used for preservation, pickling and eaten raw. They are used in medicine because... they have useful composition and help in the treatment of many diseases. Some grow at home, but it is not an easy process.

Fans of the best mushroom dishes are partial to champignons - surprisingly tasty, nutritious and healthy. There are several ways to cook these mushrooms. They are mainly fried, boiled, pickled, salted and baked. Let's look at how to cook champignons so that they fully retain all their taste and nutritional properties. The recipes we offer are very delicious and at the same time simple to execute. Therefore, they will not leave any gourmet indifferent. So, what can you make from champignons?

Secrets of cooking royal champignons

One of the most notable varieties of these mushrooms is the royal champignon, which has been successfully cultivated for two decades. They are characterized not by the usual white color of the cap, but by a brownish one. Among all the currently known strains, it is the royal strains that have the most expressive taste and aromatic qualities. These mushrooms, rich in valuable vitamins and microelements, are surprisingly good not only in processed form, but also raw. So what can you cook using royal champignons? Let's look at successful and interesting culinary recipes.

You can prepare royal champignons in a gentle marinade, which is a mixture of soy sauce, wine vinegar, lemon juice, as well as aromatic herbs and spices. The result is a mushroom kebab with a delicious taste. A simple and effective recipe you will like if you love dishes and snacks in which mushrooms play a leading role.

To implement this culinary idea, you will need the following list of food products:

• 12 pcs. fresh mushrooms;
• 5 small cloves of garlic;
• 4 tbsp. l. soy sauce;
• a bunch of fresh dill;
• 0.5 tsp each paprika and curry;
• 0.5 tsp salt;
• 4 tbsp. lemon juice;
• 0.5 tsp wine vinegar.

To prepare this dish correctly, it is important to know how to process this type of mushroom before cooking.

Royal champignons must first be thoroughly cleaned of all existing contaminants and then rinsed in running cold water. But soaking them is strictly not recommended - they can lose their rich natural taste and become watery.

After this simple processing, you can begin the culinary process:

That's all - the delicious mushroom delicacy is ready and can be served. Now you know how to cook royal champignons not only very tasty, but also unusual. However, you can also use well-known, traditional cooking methods - these mushrooms are always very good when fried.

The best ways to prepare field champignons

Field champignons, which have a pleasant anise aroma, are rightfully considered a very tasty variety. Let's figure out how to cook them correctly so that the dish turns out wonderful.

There are many ways to prepare field champignons - like all other types, they can be fried, stewed or boiled. Field champignons baked in the oven, as well as those prepared by many other methods, have unique taste.

A delicate omelette with field champignons and ham has excellent taste. Let's look at how you can quickly and deliciously prepare this delicacy.

The list of required ingredients includes the following products:

• 800 g field champignons;
• 100 g ham;
• 8 pcs. chicken eggs;
• 50 ml mushroom broth;
• 30 g wheat flour;
• 2 pcs. parsley root;
• 30 g each of butter and vegetable oil;
• to taste - ground red pepper and salt;
• as decoration - parsley or dill.

It’s very easy to prepare this dish at home:

Three to four stages of frying will ensure a uniform texture and aesthetic appearance of the dish. As soon as the omelette is ready, you need to carefully remove it from the frying pan and roll it, tucking the edges, so that it takes the shape of a pie. Pour melted butter evenly over the omelette laid out on a plate, and on both sides of it place aromatic ham, cut into thin, neat slices. You can effectively decorate a champignon omelet with fresh herbs, as well as small pickled mushrooms - they will add a piquant taste and a beautiful appearance.

How to best cook meadow champignons

If you are interested in instant champignons, use the recipe we offer. To implement this simple culinary idea you will need:

• 250-350 g of fresh meadow champignons;
• 15 g butter;
• 3 onions;
• a few tablespoons of vegetable oil;
• salt and pepper - to taste.

Anyone without special culinary skills can cook delicious meadow champignons according to this recipe:

1. Rinse the fruits thoroughly, let them dry, and then carefully separate the stems from the caps and cut into thin slices.
2. The onion can be cut in any way - into rings, semicircles or cubes. The main thing is that they are large enough.
3. Pour vegetable oil into a frying pan in a thin layer and heat it, then fill it evenly with chopped mushrooms. Stirring from time to time, it is recommended to fry them until all excess liquid has evaporated.
4. At this time, fry the chopped onion in another frying pan. Don't overcook it - just enough to give it a nice golden hue.
5. About five minutes before the end of cooking, mix the mushrooms with the onions, add seasonings, as well as a small slice of butter. After this, it remains to fry the dish for 1-2 minutes.
6. Ready champignons should stand for the same time, preferably covered with a lid.

Using a similar recipe, you can prepare meadow champignons with potatoes - quickly, tasty and satisfying.

Preparing forest champignons

Another well-known variety is forest champignons, which most often grow in coniferous forests. The semi-oval hat is painted in a slightly brownish tint.

Like other varieties of this mushroom family, wild champignons can be prepared in different ways. One of the most interesting dish options is stuffed champignons. For this you need the following ingredients:

• large champignon fruits – 24 pcs.;
• fresh parsley - 2-3 sprigs;
• 2 tsp tomato paste;
• 2 tbsp. breadcrumbs;
• 3 tbsp. dry white wine;
• 1 tsp salt;
• 1 onion;
• 2 tbsp. butter;
• 2 tbsp. breadcrumbs;
• 1 clove of garlic.

The process of preparing stuffed forest champignons:

They are amazingly tasty both hot and cold. Using these champignon recipes, you can always provide yourself with delicious mushroom dishes.

It differs from the more common white champignon in the color of the cap and a richer mushroom taste and aroma. Many people prefer this particular type of champignon, equating its taste to the porcini mushroom. Constant consumption of champignons reduces the risk of heart attack and prevents the appearance of atherosclerosis, improves memory, activates mental activity, and helps avoid migraines and headaches. The cap is brown, smooth, sometimes scaly, 5-10 cm in diameter, round at first, becoming flatter with age. The plates are white or pink, later darkening. The leg is smooth and dense. In young champignons, the edges of the cap are connected to the stem by a solid white blanket, which later comes off, forming a solid round ring on the stem. The pulp is white, with a pronounced mushroom taste. Champignons are dried, frozen, cooked flavorful soups, side dishes and sauces.

Breeding tips: Grow all year round in dark, ventilated areas. To prepare the substrate, it is recommended to mix 4 liters of soil for flowers, 2 liters of horse manure, 150 g of chalk, 100 g of gypsum, 100 g of potassium superphosphate, 50 g of ammonium nitrate and add a solution of water with quicklime (per 0.8 liter of water 10 g of quicklime lime). The substrate is left for three days, mixing the layers every day. During this time, the sterilization process takes place, as evidenced by the heating of the soil mixture. When the temperature of the substrate stabilizes at +25°C (on the 3rd day), it is ready for use. This volume is calculated for 1 package of mycelium.

Growing and care:

1. The finished substrate is carefully mixed with mushroom mycelium and distributed along the bottom of the container (box or plastic bag). The optimal layer of substrate is 5-8 cm. Gently water it (when the substrate is compressed, a wet mark should remain on the palm) and cover with a film in which holes are made for air access. The temperature is constantly maintained at 22-24°C.

2. Within 35 days, the substrate becomes overgrown with mycelium. As necessary, the substrate is moistened from a sprayer.

3. When white, cobwebby threads appear on the surface of the substrate, it is sprinkled with a covering mixture of soil and chalk (9:1) 2 cm thick and covered again with film. After 5 days, the film is removed and the temperature is reduced to 14-17°C.

4 . Over the next month, the substrate is constantly moistened with a sprayer, so that the moisture remains on the casing soil.

Fruiting: 2.5 months after planting, the first mushrooms will appear. After each harvest, it is recommended to let the substrate “rest” (water and raise the temperature to +24°C), after a week reduce the temperature to +16°C and with constant watering, fruiting will begin again. Fruits in waves for 6 months. Productivity: Up to 1 kg per container for the entire growing period. Ingredients: mycelium of the "Royal champignon (brown)" mushrooms in the substrate. Store the unopened package in a cool, dry place, possibly in the refrigerator at a positive temperature.

Royal champignon / Agaricus bisporus is one of the favorite foods not only because of its great taste, but also because champignons are a source of many substances necessary for human health. The royal champignon differs from the usual one, first of all, in the color of the cap - in adult mushrooms it is colored brown. Such champignons have a more pronounced mushroom taste and smell. Many people prefer royal champignons to ordinary ones, and sometimes even equate their taste with the taste porcini mushroom.

Growing indoors, in boxes or plastic bags: a layer of 10-12 cm of soil is poured onto the bottom, the mycelium is poured out, then covered with at least 20 cm of compost. Incisions are made in the bags where the rudiments of the fruiting bodies have appeared.

Champignons are grown indoors at a temperature of 12-30C using natural or forced ventilation.

For sowing, use ready-made or pre-prepared compost. Compost composition: unrotted dry straw - 12 kg, bird droppings, horse or cow manure (fresh) - 8 kg. Preparation time is 22-26 days. A sign that the substrate is ready is the disappearance of the ammonia smell.

Take fresh manure (preferably horse manure, 7-15 days old), add chopped straw (pre-soak it for 2-3 days). All components are moistened and placed in a heap, compacting. On day 4-5 the pile is shoveled. The transfer is repeated 5-6 times until the manure becomes soft and the straw takes the form of a brown, easily crumbling mass.

The humidity of the finished compost should be 65-70%, and ph 7.0-7.5. Compost can be prepared in an accelerated manner in 3-4 days. A mixture of straw, brewer's grain, peat, lime (10:10:10:1) moistened to 70% is thoroughly mixed and pasteurized with steam (temp. 60-65C). The next day the temperature is reduced to 53-55C, and on days 3-4 - to 22-25C. Then they begin to sow the mycelium, mixing it with compost. The finished mass is placed in containers (boxes, plastic bags) and compacted. Humidity is monitored throughout the entire period. After a few days, white threads will appear penetrating the substrate. At this point, it is necessary to cover the substrate with soil mixed with peat in a 1:1 ratio, 2.0 cm high.

Boxes or bags are kept in a dark place, maintaining the air temperature at 18-20C, and the compost at 25-27C. After about 20-30 days, the first mushrooms will appear. At this moment, reduce the temperature to 14-16C, favorable air humidity should be at least 85%. Fruiting occurs in waves and continues for 6 weeks.

Growing Royal Champignon on a personal plot: fluff up the soil with an area of ​​2.5 - 3 m2, sow the mycelium (in holes to a depth of 5-7 cm and at a distance of 15-18 cm). Sprinkle compost on top to a depth of 5-7 cm. Water by drip method. temperature regime 16-29C. It begins to bear fruit in 2-2.5 months. After the mycelium grows (12-15 days), cover with garden soil 2 cm high. Once a year, a layer of 1.5-2 cm of humus or dry plant residues is scattered on top of the mycelium as fertilizer.