How to cook champignons correctly

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How to cook champignons correctlyMany novice housewives often want to surprise their loved ones and guests with interesting and delicious dishes. In search of the perfect product for culinary delights, it is worth stopping at such a healthy and mouth-watering ingredient as champignons. These mushrooms can be found on the counter of any supermarket, as they are the leading taste among inexpensive mushrooms. Champignons contain about 20 amino acids useful and necessary for the human body.

So, you have purchased mushrooms in the store, and you now have a supply of fresh mushrooms. How do you prepare them? The easiest way is to wash and cut as you like: mushrooms can be eaten without heat treatment. However, the taste of these raw mushrooms is unusual, so fresh mushrooms are not for everybody's taste.

The most common method for preparing champignons is roasting them. Since, as already mentioned above, the effect of temperature on these mushrooms is not necessary, the frying time varies by the hostess herself, depending on how she wants to see them on the table. For frying, wash the mushrooms, dry with a paper towel to remove excess moisture, and chop. The champignons are cut, separating the legs from the caps, into slices or the legs into two parts along or across, and the cap into four parts. Then pour sunflower or olive oil into the pan and heat it up. Sliced ​​mushrooms are laid out in a hot pan.

As a rule, it takes about 5-7 minutes for the water to evaporate from the champignons, by which time they begin to darken. If you keep them for about 4-5 minutes more over medium heat, then the mushrooms will turn golden. At this stage, they look the most attractive, and their taste reaches its peak, and that's when it is recommended to serve them to the table. Don't forget to salt the mushrooms while frying! For added flavor, you can add onion rings or a little soy sauce after the juice has evaporated.

Mushrooms are often used as a component of a salad or hot dish. For salads, champignons do not need to be fried until golden brown, although this is already a matter of taste. For hot dishes, you can stew the champignons: the sliced ​​mushrooms are kept in a pan for 3 minutes, while the water does not completely evaporate from them.

How to cook champignons correctlyA very tasty side dish for meat, especially pork goulash, are mushrooms in sour cream-cheese sauce. The recipe is shown below.

You will need:

• Fresh champignons 600 g;

• Solid or semi-hard cheese (Russian, Gouda, Tilsiter) 200 g;

• Sour cream 15% fat 150 ml;

• Onion 1 head;

• Salt and pepper to taste.


1) Wash, cut the mushrooms into slices and fry them until golden brown;

2) While the mushrooms are fried, grate the cheese on a medium grater and mix it with sour cream;

3) Salt and pepper the fried mushrooms, put onion cut into rings on top of them and pour the mushrooms with sour cream-cheese sauce;

4) Wait until the water evaporates from the sauce, while gently stirring the mushrooms so that they do not burn, without touching the onion;

5) When the water has evaporated by 3/4, cover the pan with a lid and reduce the heat to low; the mushrooms will simmer for about 20 minutes.


Ideal pork side dish ready! And if you put mushrooms in tartlets, you get a great hot snack. Bon Appetit!

Kalnova D.I.

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