Champignons in mayonnaise on the grill

Champignons with garlic, cheese and chicken in the oven

Chicken dishes are very popular in dietary practice. Chicken fillet contains a large amount of protein and is a fairly low-calorie product. When you add cheese to a dish, you get a rather healthy product, since the ratio of fats and proteins is observed.

Ingredients composition

To prepare the dish you will need:

• 1 kg of large mushrooms;
• 1 chicken breast;
• 200 gr of hard cheese;
• 2 medium onions;
• 3-4 cloves of garlic;
• vegetable oil - as needed.

Step by step cooking process

Champignons in the oven with cheese and garlic, with the addition of chicken, it is quite simple to cook:

1. First, you need to prepare all the ingredients at the workplace.
2. First you need to prepare the mushroom filling - this will require chicken, onions, a frying pan, and olive oil.
3. Onions must be peeled and rinsed under running water. Cut the vegetable into small cubes.
4. The chicken must be rinsed well under running water, and then, using paper towels, remove excess liquid from the surface of the meat.
5. The pan must be placed on fire and lightly sprinkled with vegetable oil.
6. When the surface of the pan is warmed up, place the pre-chopped onion in the pan and fry until golden brown.
7. Chicken fillet must be chopped to a state of small cubes, and then also added to a container with fried onions.
8. All ingredients must be mixed well, then salt and pepper to taste.
9. Food must be fried until the chicken is cooked through.
10. While the filling is fried, you need to prepare the base for the dish. To do this, the mushrooms must be rinsed well and unnecessary legs removed.
11. Mushrooms need to be well peeled.
12. When the filling is ready, you need to spread the resulting mixture into each mushroom cap.
13. The prepared cheese must be grated on a medium grater and placed in a small container.
14. Garlic cloves must be peeled and then passed through a press. The resulting garlic gruel should be added to the grated cheese and mixed well.
15. The cheese and garlic mass must also be spread over the champignon caps.
16. Preheat the oven well to 200 ° C.
17. The baking sheet can be greased with olive oil or covered with foil.

On the surface of the baking sheet, you need to lay out the stuffed mushrooms, and then place the surface in the oven for 25-30 minutes.

How to serve a dish

Ready meals can be served both cold and hot. The resulting snack will be very juicy and tender due to the fat content of the cheese. You can decorate the resulting dish with sprigs (or chopped) greens. You can serve the finished product with additional sauces: mayonnaise-garlic, cheese, or others to taste.

Mushrooms in sour cream sauce in a slow cooker

This way of cooking is great for a lot of mushrooms or when you need to save time for something else.

• champignons - 1 kg;
• sour cream - 400 g;
• onions - 2-3 pcs;
• flour - 1 tbsp. l;
• vegetable oil.

Pour the sliced ​​mushrooms and onions into the multicooker bowl, into which you first pour the oil. Salt them and set the baking or frying mode for 10-15 minutes. At this time, thoroughly dilute the flour in sour cream. After the timer signal, pour this mixture into the bowl, mix everything well and set the stewing mode for about 40-50 minutes.

In addition to these options, mushrooms can simply be fried until tender with onions and mixed with sour cream sauce at the end. A photo of mushrooms with sour cream invariably evokes an appetite, the result will not disappoint you.

Pasta with mushrooms. Ingredients (2 servings)

• Pasta (penne, fusilli) 250 gr
• Mushrooms (champignons) 6-7 pcs
• Onion 1 pc
• Garlic 1-2 cloves
• Olive oil 3-4 tbsp l.
• Salt, ground black pepper Spices

1. Pasta with mushrooms, the recipe for which I will give, is a simple dish and does not require any special skills. We need fresh champignons, given that the mushroom season is over or has not begun. And champignons are always on sale. You need a good pasta, better short - penne, fusilli. However, I think the usual spaghetti pasta will do.

   Penne paste

2. Fried mushrooms champignons can already act as an independent dish, and in combination with fried onions and good pasta. Mushroom pasta is delicious.

   Looking for fresh champignons

3. Let's prepare mushroom mushroom sauce with fried onions. This is hardly a sauce, though, given that it is prepared without adding water or other liquid ingredients. But, as experience shows, this does not make the pasta with mushrooms "dry".
4. Fried mushrooms with onions, used as a pasta addition, are quick and easy to prepare. Wash fresh mushrooms and dry with a napkin. Cut each mushroom in half lengthwise and then cut into strips or slices. It is very convenient to cut radially, as the orange slices are divided. Chop all the mushrooms.

   Chop all the mushrooms. Peel and cut a large onion into large strips

5. Peel the large onion and cut into large strips. By the way, if the slicing is carried out along the onion, then when cooking fried mushrooms with onions, the onion pieces will be less exposed to creeping and will better keep their shape and the pasta will not turn into porridge.
6. The whole process of cooking fried mushrooms with onions is carried out over medium heat, without covering the pan with a lid, it is necessary that in the end the dish contains a minimum of moisture.
7. Heat 3-4 tbsp in a skillet. l. the finest olive oil. Fry 1-2 peeled garlic cloves in olive oil, previously flattened with a knife block. Fry the garlic until browning begins and immediately remove the cloves from the oil. The task of the garlic is to lightly flavor the olive oil.

   Fry 1-2 peeled garlic cloves in olive oil

8. Fry chopped onion in prepared oil. Stir the onions all the time so that they are evenly fried.

   Fry chopped onions in prepared oil

9. When the onion begins to acquire a golden hue, add the chopped champignons. Add salt and pepper to taste. Fry, stirring constantly, for about 10 minutes.

   When the onion starts to acquire a golden hue, add the chopped champignons

10. Champignons do not need any special or specific heat treatment, so you shouldn't be afraid. Champignons - mushrooms are quite safe. Ready-made fried mushrooms with onions, by the way, is a completely independent dish, and not just a sauce for the dish.

    Ready-made fried mushrooms with onions, by the way, is a completely independent dish.

11. While the mushroom mushroom sauce is being prepared, you need to cook the pasta in parallel. Bring 2-3 liters of water to a boil, salt it at the rate of 5-7 grams of salt per liter of water. And cook the pasta to the al dente state, as is customary among the Italians - when, when the pasta is fully cooked, a barely noticeable hardness is felt inside. However, if you cook the time indicated on the package, you won't be mistaken.

    Throw the prepared pasta in a colander, drain the water and mix the pasta with mushroom sauce

12. Throw the prepared pasta in a colander, drain the water and mix the pasta with the mushroom sauce. Actually, that's all, the pasta with mushrooms is ready. Stir the pasta with the mushrooms and place on plates.
13. The dish can be sprinkled with grated parmesan or minced parmesan with green basil. Optional.

    The dish can be sprinkled with grated parmesan or chopped parmesan with green basil

14. Pasta with mushrooms is a dish that is served immediately, without waiting for it to cool down.

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REFERENCE

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Stewed mushrooms in sour cream with garlic

• Champignons 500 g
• Bulb onion 2 pcs
• Butter 50 g
• Garlic 3 cloves
• Salt 1.5 tsp
• Seasoning to taste
• Sour cream 2.5 tbsp

• You will need up to 10 minutes
• Geography of the dishRussian
• Main ingredientChampignon
• Type of dishDinner

We clean the champignons from the ground and rinse thoroughly under running water. Then cut into four pieces.

Peel the onion and chop finely.

Take a frying pan and melt a piece of butter in it.

Put the onion in the pan and simmer until transparent.

Add mushrooms and mix everything. Simmer for 10 minutes.

Now we take seasonings: salt, black ground pepper, red ground pepper, dry adjika and garlic passed through a press.

Mix everything and add seasonings.

Simmer for another 5 minutes.

Mushrooms stewed in sour cream with garlic are ready.Enjoy your meal!

Mushrooms in mayonnaise-garlic-sour cream sauce

Products that you will need to prepare the dish:

• 1 /₂ kg of mushrooms (preferably oyster mushrooms)
• sunflower oil
• 3 medium onions
• 3 pcs. carrots
• mayonnaise
• garlic - 3 cloves
• sour cream

Mushrooms in mayonnaise-garlic-sour cream sauce - recipe:

Rinse the mushrooms, cut them into cubes. Pour the mushrooms into a well-heated skillet with oil and fry until all the water has evaporated and the mushrooms are covered with a crust. Add carrots, onions, 5 tablespoons of sour cream and mayonnaise there, mix with garlic, dilute with warm boiled water, but the mass should not be thick and not liquid. Season the mushrooms with salt and pepper to taste. Pour the prepared sauce over the mushrooms. Stir well, let the mixture boil, reduce heat and boil for another 10 minutes.

Then turn off the heat and let it brew for about 5 minutes. You can use the finished dish with or without a side dish. You can eat mushrooms in sauce both cold and hot. They are always delicious.

Helpful hints:

If you need to dilute the flour in water or milk, do not pour it into the liquid, but, on the contrary, slowly pour the liquid into the flour and stir.

To make the meat soup faster, cut the meat across the grain into chunky noodles.

Slightly frozen onions, if thawed slowly at a temperature of 3-5 ° C, will retain the properties of fresh onions.

Shrimp, mussels, crayfish and crabs should only be boiled in intensely boiling salted water.

Boil the mushrooms in the marinade for 15-25 minutes. The mushrooms are ready when they sink to the bottom and the brine becomes transparent.

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Smile! Jokes about food - only the funniest!

Ingredients for Mushrooms in Milk Sour Cream Sauce:

• Mushrooms

  (Preferably white, boletus or aspen mushrooms, but for lack of the best, we took champignons. You can dry them, after keeping them in boiling water.)
  —
  1 kg

• Milk

  (Depending on what consistency you want to get.)
  —
  2 l

• Onion

  (The bow needs a large one, as in the photo)
  —
  5 pieces

• Lard

  —
  2 tbsp. l.

• Sour cream

  —
  0,5 l

• Salt

  (taste)

• Spices

  (bay leaf, black pepper, to taste)

• Wheat flour

  /

  Flour

  —
  1 handful

Cooking time: 40 minutes

Number of Servings: 10

Nutritional and energy value:

Recipe "Mushrooms in milk-sour cream sauce":

We take mushrooms, if, as in this case, champignons, then, preferably, large and fresh

We clean the mushrooms, while removing the top peel (it tastes bitter), not washing, break off the legs and also cut

We cut large mushrooms

We clean 5-6 large onions

We chop the onion, I'm using the Niser Diser combine, quickly and conveniently

Pour milk into a saucepan, bring to a boil, add mushrooms, boil for about 5 minutes and add 2 heads of chopped onions, cook until the onions stop crunching under the teeth

While the mushrooms are boiling, take the lard and heat it

Add the remaining onion and bring to a golden color

Add sour cream to the pan and fry for 3-5 minutes until the consistency shown in the photo

Add frying to the milk with mushrooms and boil for 3-4 minutes over low heat (make sure that the swept does not curl up in the milk). Slowly dissolve a spoonful of flour with a slide in the sauce. Salt to taste, I do not overuse spices, as they interrupt the taste and smell of mushrooms. The writing will settle a little and - bon appetit. The taste is unusual, but nevertheless very tasty

Recipe "Baked mushrooms with mayonnaise sauce":

Products.

Cut the mushrooms into slices, apples (remove the core) into small cubes, mix flour with sour cream.

Fry a sprig of rosemary (broken into two parts) in hot olive oil for about 2 - 3 minutes.

Remove the rosemary from the pan and fry the mushrooms for 10 - 12 minutes, then add the chopped apple and fry, stirring for another 5 minutes. During this time, the apple pieces will become soft.

Add greens, mix.

Then add the sour cream-flour mixture and cook until thickened.

We spread it in a mold that is suitable in size, the layer should not be thick, about 3 - 4 cm.

Sprinkle some of the grated cheese on top of the mushrooms, use about a third of the total.
We put the mold in a heated up to 180 degrees. oven for 25 minutes. The top should be reddened, so you should focus on the capabilities of a particular oven.

While the mushrooms are baking, prepare the sauce: we sow mayonnaise with grated cheese and garlic.

This is what the casserole looks like right out of the oven.
The casserole can be served warm, but it holds its shape only when it is completely cooled.
Sauce based on Maheev olive mayonnaise perfectly complements the taste of mushrooms.

Champignon barbecue marinades from Chefmarket

Mushrooms on the grill are considered an incredibly aromatic and tasty appetizer; the recipe for marinade for mushrooms is quite simple. Therefore, you do not need to be an experienced chef to prepare a delicacy. The dish will appeal not only to vegetarians and fasting people, everyone who has tried it once will repeat it over and over again!

Before cooking, champignons must be pickled. To do this, use laconic and multicomponent mixtures. Depending on the size, the mushrooms are fried on skewers or a wire rack for 5 to 15 minutes. For the preparation of mushroom kebab, it is better to take fresh white or royal champignons.

How to marinate mushrooms for barbecue?

Marinade for mushrooms on the grill made from ingredients that should soften the mushrooms, but keep them liquid. Spices will add additional flavors. Be sure to salt the mushrooms, otherwise they will be bland.

Do not use too much spices, as they can overpower the natural flavor of the mushrooms. Do not cook too much marinade. This is due to the fact that champignons give off a lot of liquid. Therefore, the volume of the marinade will increase.

The easiest marinade for mushrooms on the grill

A classic marinade based on refined oil is considered a safe option for making mushrooms. You can use grape, corn, sunflower oil. But the most delicious is the marinade in olive oil.

From spices with mushrooms, black pepper goes well. Fresh herbs will accentuate the taste of fried mushroom kebabs.

Ingredients:

• Champignons - 1 kg;
• Refined olive oil - 4 tablespoons
• Lemon juice - 1 tablespoon;
• Ground black pepper - ½ teaspoon;
• Salt to taste;
• Fresh herbs - 1 medium bunch. Ideally combined with champignons, dill and parsley.

The easiest marinade for mushrooms on the grill

Cooking method:

1. We wash the champignons in warm water, put them in a colander so that the water is glass.

   If we use forest mushrooms, then we peel the skin from the leg and cap;

2. Mix oil with lemon juice, pepper and salt. Fill the mushrooms with the resulting marinade;
3. We withstand the dish for half an hour.

   Then we string the mushrooms on skewers or put them in a wire rack and fry them on smoldering coals for half an hour.

Delicate barbecue of champignons on the grill: recipe for creamy marinade

A creamy marinade will be an ideal addition to a mushroom kebab. It prepares very quickly, and the result will exceed all expectations. It is better to bake mushrooms on the grill, but in the oven and in the airfryer they will turn out incredibly tasty!

Spices will set off the creamy taste of the marinade and add a pleasant aftertaste to the mushrooms. You should take your favorite spices and add them in small quantities. The amount of marinade is indicated for 700 grams of fresh mushrooms.

How to marinate barbecue mushrooms with garlic?

If you are planning to get together with friends in nature and want to surprise everyone, then a snack of stuffed champignons will help with this. For cooking, you should choose large mushrooms so that it is convenient to stuff the caps.

Prepare snacks as much as possible. After all, it is so tasty and aromatic that meat lovers will enjoy it with pleasure! Any hard cheese is suitable for stuffing. Before frying, mushrooms should be pickled!

Wine marinade for mushrooms on the grill

If you want to cook an exquisite grilled mushroom appetizer, the mushroom marinade is made on the basis of dry white wine. It is not worth saving on this component. After all, it is the wine that will give the mushrooms a pleasant sourness.

The wine will also affect the flavor of the finished dish. This appetizer is perfect for romantic evenings and all those occasions when you want something special. The wine marinade is low in calories. It is suitable for those who are watching their own weight and counting calories.

Juicy mushrooms on the grill: recipe for marinade with mayonnaise

The fastest mushroom marinade is made with mayonnaise. A minimum of components, 20 minutes of time and a delicious delicacy on the table!

It is better to use light mayonnaise. A homemade product is ideal.

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With vinegar

Champignons on the grill (the recipe for food can be adjusted according to your preferences), pre-marinated in an acidic composition, very much resemble meat preparation for barbecue in taste and aroma.

Balsamic vinegar in the sauce creates good shades, but you can add a wine or rice product instead.

Ingredients composition

Set of components:

• olive oil - 250 ml;
• chives - 5-6 pcs .;
• mushrooms - 500-600 g;
• balsamic vinegar - 90 ml;
• Dijon mustard - 10 g;
• salt to taste.

Step by step cooking process

Step by step cooking:

1. It is recommended to start the technological process with obtaining the sauce. To do this, combine mustard, oil and vinegar in a bowl. Stir the resulting mixture until a homogeneous mass is obtained, then add chopped garlic to the composition.
2. Next, you need to process fresh mushrooms. If they are not heavily clogged, you can simply wipe the product with a damp cloth. Mushrooms should be washed only when heavily soiled, using a soft brush. At the end of this procedure, you must immediately dry the mushrooms, removing excess moisture from them.
3. Next, you need to grease the mushrooms with the resulting sauce, then put the hats on the grill.
4. Bake the food, periodically turning over and treating the mushrooms with a fragrant composition. The cooking process will take 5-7 minutes.

Serving rules, decoration

It is recommended to serve the created dish to the table hot. Serve the meal with fresh vegetables and herbs. When a meeting of guests is scheduled, you should not risk the result of your culinary creativity.

It is better to stock up on standard, but proven recommendations for the correct baking of mushrooms:

The process of cooking mushrooms on the grill does not take long and not in extreme heat, so such heat treatment will not save you from harmful microorganisms.In order to avoid health problems, only fresh mushrooms should be used. Famous kings of Europe arranged special cellars in their residences, in which special mushrooms were cultivated. The cultivated champignons were the juiciest and tastiest, worthy exclusively of the monarchs' table. At the same time, no one dared even try them.
To create a delicious dish, it is advisable to use well-burnt birch coals.
It is strictly forbidden to use gasoline or similar combustible mixtures (newspapers) during ignition, otherwise harmful substances will get into the smoke, then into the mushrooms, and with them - straight into the body.
The most important element in obtaining mouth-watering food is the marinade, thanks to which the mushrooms turn into a real delicacy. There are various variations of sauces, the choice of the composition depends on personal preference.

The cooking technology is almost identical to the creation of the same mixtures for meat.
Pay special attention to the presence of vegetable oil in the marinade. It is this component that forms a film on the mushrooms that prevents the product from drying out during baking.

In addition, olive oil helps to preserve the natural smell of delicious mushrooms.
It is not recommended to use factory-made spices in bags, often containing artificial flavors.

Do not marinate mushrooms in aluminum containers. Such dishes quickly oxidize, the products in them are filled with substances harmful to health, the food takes on a metallic taste.
Do not cook a lot of marinade at once. It is better to place the mushrooms in a bag, pour in a little sauce and shake the contents slightly. This will ensure that the composition is quickly and economically distributed throughout the product. Add the sauce components if necessary.
Constantly monitor the process of baking mushrooms, not forgetting to turn them over often.
Champignons are fragile, therefore they often break or break off during the frying process. To avoid such troubles, it is better to cook only the caps (cut into large pieces), placing them on the grill grate. Use the thinnest rods as skewers.
In order to avoid troubles with digestion, you need to fry the product well, acting on the principle - it is better to overcook than not to overcook.
It should also be borne in mind that mushroom skewers are not a common vegetable supplement. This is a complete dish that can adequately head any festive table. For people who do not eat meat, such food will be a real salvation.
Baking champignons correctly is not only healthy, but also exciting. You can cook mushrooms on the grill according to any recipe. And the simpler it is, the better results can be expected from both the created food and the digestion process.