Champignon is the king of cuisine,
there are more than 1000 recipes with it

Julien classic
    • Champignons - 500 g
    • Medium onion bulb - 1 pc.
    • Cream - 1 cup
    • Flour - 1 tbsp. spoon
    • Vegetable oil - 2-3 st.spoons
    • Hard cheese - 200 g

    Wash the champignons, dry, cut into medium-sized pieces. Cut the onion bulb into cubes. Put onions in a pan with heated oil, stir. Then put mushrooms there. Grill for a few minutes. Salt and add flour. Continue to fry for a couple of minutes. Slowly adding some cream to all the ingredients and let them boil a couple of minutes. We deliver the contents from the pan to a baking pan and sprinkle with grated cheese. Place into the heated oven for 15 minutes.

    Vegetable salad with greens and tomatoes
      • Champignons - 300 g
      • Cucumber (fresh) - 2 pcs
      • Cherry tomatoes - 10 pcs
      • Bell pepper - 1 pc
      • Lettuce leaves/Salad (salad mix) - 1 bundle.
      • Basil (or 1 teaspoon dried one) - 1 handful.
      • Olive oil - 2 tbsp. l
      • Vinegar (wine) - 0.5 tsp.
      • Mustard (sweet) - 0.5 tsp.
      • Honey (liquid) - 0.5 tsp.
      • Salt - to taste
      • Ground black pepper - to taste
      Chop cucumbers, tomatoes and peppers large. Tear the salad leaves with your hands. Cut the champignons into large pieces. Fry with basil 1 tbsp. spoon of olive oil for 10 minutes. For dressing, mix in a bowl the remaining olive oil, salt, black ground pepper, wine vinegar, mustard and honey. Mix vegetables, lettuce and mushrooms. Dress up the salad.

      Champignon cream soup
        • champignons - 500 g
        • onion - 1 pcs
        • flour - 1 tsp.
        • butter - 50 g
        • chicken broth or water - 0.5 cup
        • cream - 10% - 200 ml
        • vegetable oil - 2 tsp.

        Peel the husk off the onion bulb, wash and cut it into small cubes. We cut champignons in small pieces. Pour vegetable oil onto the pan, heat and add in mushrooms and onions. Keeping on moderate fire, often stirring, we wait for the liquid to evaporate. Then the heating is slightly increased and we begin to fry. Fry for 10-15 minutes. Ready mushrooms with onions are transferred from the pan to a glass of blender. Whip them with an immersion blender to make mushroom puree. Melt some butter in the pot. Put the flour and fry gently until golden. We put mushroom puree. Pour half a glass of chicken broth or water, stir and cook with a little heating for 10 minutes. Salt to taste. If necessary, add spices, black ground pepper, nutmeg will be suitable. One small pinch will be enough to emphasize the taste of the mushrooms, but not dominate it. Pour cream. We warm it up. It is not necessary to boil it, heating it very well will be enough.

        You can serve it with breadcrumbs or toast.
        Champignons stuffed with cottage cheese and spinach
          • Champignons - 250 g
          • Cottage cheese - 4 tbsp
          • Spinach - 40 g
          • Hard cheese - 100 g
          • Vegetable oil - 2 tbsp.
          • Cream cheese - 2 teasp.
          • Salt - to taste
          • Ground black pepper - to taste
          Wash and dry the champignons, cut out the stems. Finely chop the stems and fry in some oil, add finely chopped spinach. Add salt and pepper to taste. We add cottage cheese and cream cheese to the warm filling. Stuff the caps, sprinkle with grated cheese and bake in the oven for 10-12 minutes at a temperature of 190-200 degrees.
          Champignon mushroom sauce with sour cream
            • Champignons - 250 g
            • Sour cream - 200 g
            • Salt - to taste
            • Ground black pepper - to taste
            • Onion bulb - 1 pc.

            Grind onions and mushrooms, put them in a frying pan with a low level of heating, cover with a lid and keep for about 15 minutes. We braise it in a way that the water does not evaporate. If necessary, pour some water into the pan so that its contents do not get burnt. We pour sour cream and continue to cook for another 7 minutes. Add the selected spices. We remove it from the fire, wait for the mass to cool, and get it to the state of puree using a blender or combine. If desired, some of the mushrooms can be left solid.
            Champignon pasta
              • pasta - 200 g
              • tomatoes - 3 pcs.
              • mushrooms - Champignons - 100 g
              • basil - 2 twigs
              • garlic - 2 cloves
              • onion - green - 1 pc.
              • Parmesan cheese - 50 g (optional)
              • vegetable oil - olive
              • sea salt
              • black pepper
              We're cooking pasta. Wash, dry the champignons. Clean the garlic. Peel the tomatoes. Then we slice the champignons. We cut garlic and green onions finely. Cut tomatoes into cubes. Heat the pan, pour olive oil, put garlic, fry for 20 seconds, stir, put champignons, stir and fry, stir, for 10 minutes, until all the liquid evaporates and they get golden, add green onions, fry for another couple of minutes, add chopped tomatoes, stir and braise for another 5 minutes on low heat. The sauce for pasta with mushrooms is almost ready. In 2 minutes, add basil leaves, salt and pepper to taste. We add cooked paste to the sauce, pour very little water left from the paste and mix it. Sprinkle with grated Parmesan optionally.
              Fried potatoes with champignons
                • Potatoes - 4 pieces
                • Onion bulb - 1 piece
                • Champignons - 500 g
                Wash the champignons thoroughly and slice to taste. Cut the onions. Peel and cut the potatoes into bars. Since fresh champignons contain a lot of water, they need to be fried separately from potatoes. Fry the onions until ready, add champignons, salt and fry them until the moisture evaporates and they begin to become golden. Then we transfer everything to a colander to get rid of the oil, otherwise the meal will turn out to be greasy. Fry the potatoes. To make the potatoes grilled and not raw inside, you need to fry it to a golden crust without a lid first, and then keep it frying with the lid on. When the potatoes are ready, add champignons and fry for a couple more minutes.

                Champignon and vegetable barbecue
                  • Large champignons - 500 g
                  • Any vegetables that you love - paprikas, squash, zucchini, eggplants, tomatoes, onions, cobs of young sweet corn.
                  • For marinade: 150 ml sunflower oil, 1 tbsp. vinegar or lemon juice, fine-cut greens.
                  It takes about an hour to pickle the vegetables, stirring periodically. You don't necessarily need to pickle them, you can simply grease them with olive oil just before frying. Salt and pepper to taste better be added to ready vegetables, otherwise they will get sour. Eggplant is an exception. We need to salt it and let run juice so that bitterness can disappear, and then wash it with water. Corn needs to be boiled - literally five minutes, and then cut into pieces. And then create any variations - all vegetables combine well with each other and look appetizing on skewers or grille. Small fruits can be strung on a skewer - solo or assorted. It can be cut into parts or rings and strung alternately.
                  Champignon mushroom caviar
                    • Champignons - 500 g
                    • Carrots - 1 pc. • Onion - 1 pc.
                    • Salt - to taste • Bay leaf - 1-2 pcs.
                    • Dried Provence herbs - pinch
                    • Vinegar - 1 tbsp. spoon
                    • Vegetable oil
                    Before preparing mushroom caviar, champignons should be washed and dried. Cut the mushrooms into plates as usual for frying. Peel carrots and onions. Grate carrots on a small grater. Cut the onions into half rings or cubes. Pour vegetable oil into the pan and put it on the stove. Put carrots with onions in it. As soon as fried vegetables for mushroom caviar become soft, and as a rule this happens in 7-10 minutes, lay out the mushrooms. Mix the champignons with a scapula with fried carrots and onions. Add bay leaf to the pan with mushrooms. Pour salt and spices. Fry the caviar champignons over a low heat while stirring periodically for 10 minutes. If you see that champignons exude in a lot of juice – no harm done. Take them for making caviar, leaving extra liquid in the pan. Remove the pan from the stove and let the champignons cool. Take the bay leaf. Put the champignons into a deep bowl, while trying to leave extra liquid in the pan. Use a hand blender to turn fried champignons in porridge. To add storage longevity to caviar, admix table vinegar to it.

                    Mushroom champignon caviar is ready. Put it into a can and store it under a closed lid in the refrigerator.

                    Toast with mushrooms
                      • Greenhouse champignons (cut in slices) - 3.5 cups
                      • Baguette (diagonally cut) - 12 slices
                      • Olive oil - 3 tbsp.
                      • Garlic (crushed) - 2 cloves
                      • Lemon juice - 2 tsp.
                      • Fresh parsley (chopped) - 2 tbsp.
                      • Salt - to taste
                      • Ground black pepper - to taste
                      Heat the grill pan over medium heat. Put the baguette slices in the pan, fry to golden stripes on both sides. Put on the plate. Heat a large pan, strew some garlic on it, fry for a few seconds. Then put champignons in a pan, cook, stirring, for about 5 minutes. Spray the stew with lemon juice. Salt and pepper mushroom stew, strew with chopped parsley, stir. Put mushroom stew on bread and serve immediately. .