TOP 4 recipes with photos of lean mushroom dishes at home. Cooking secrets and tips. Video recipes.
Mushrooms are an irreplaceable product on the lean menu. They contain a large amount of proteins that serve as a good substitute for meat. In addition, dishes with them have a pleasant taste, wonderful aroma and nutritional value. Therefore, lean dishes with mushrooms will be especially helpful when the last weeks of Lent before Easter become the most severe. This material contains the TOP-4 of the most popular lean recipes with mushrooms. You can even arrange a holiday with them without fear of breaking Lent.
Features of cooking dishes with mushrooms
- For dishes, champignons, oyster mushrooms, porcini mushrooms, chanterelles, aspen mushrooms, mushrooms, boletus, morels, milk mushrooms are most often used.
- Mushrooms are fried, boiled, stewed, baked, salted, pickled, dried, frozen. Caviar is prepared from them, added to salads, first courses, cutlets, sandwiches, cereals. Mushrooms are used to prepare sauces, fillings for pies, goulashes, casseroles. Delicious grilled mushrooms, stuffed, in batter, they are combined with vegetables and herbs.
- It is better not to get carried away with a large amount of spices, because they will deprive the dish of its characteristic mushroom flavor.
- The main types of mushrooms are stored no longer than 6 hours (champignons, chanterelles, oyster mushrooms - up to a day). Therefore, process them as quickly as possible: wash, clean, fill with salted and acidified water so that they do not turn black in the air. Use 1 tsp for 1 liter of water. salt and 2 g of citric acid. The faster you cook mushrooms with minimal heat treatment, the more vitamins and nutrients will be retained in them. At the same time, champignons cannot be soaked, because they actively absorb water, become watery and tasteless.
- Despite the presence of proteins in mushrooms, they are poorly absorbed by the body and their nutritional value is low. The mushroom caps contain less mushroom fiber, so they are easier to digest than the legs. Finely ground dry mushrooms are better absorbed.
Potato zrazy with mushrooms
An excellent recipe for a delicious and satisfying lunch - lean potato zrazy with mushrooms. They are delicious, although the preparation process is a bit laborious. However, this is a real find for a festive Lenten table.
- Caloric content per 100 g - 259 kcal.
- Servings - 20
- Cooking time - 1 hour 45 minutes
Ingredients:
- Potatoes - 1 kg
- Flour - 5 tablespoons in dough, 100 g for powder
- Bulb onions - 1 pc.
- Vegetable oil - for frying
- Salt to taste
- Champignons - 0.5 kg
- Ground black pepper - to taste
- Sugar - a pinch
Cooking potato zraz with mushrooms:
- Wash the mushrooms, finely chop and fry in vegetable oil until all the moisture has evaporated.
- Peel the onion, chop finely and add to the pan with mushrooms. Season with salt, pepper and sauté over medium heat until golden brown, stirring occasionally. The filling should not be too wet, because the juicy filling can soften the potato dough and the zrazy will be difficult to mold, and fall apart when frying.
- Peel the potatoes, cut into pieces and cook until tender. Drain all the water and mash the tubers while they are still warm with a crush. Add salt, sugar, flour to mashed potatoes and stir to make the dough tough but plastic. If it doesn't mold at all, pour in 1 tbsp. water or reduce the amount of flour.
- Moisten your hands with water, pinch off a small piece (1-1.5 tbsp) from the dough and form a pancake 1 cm thick. Place the chilled mushroom filling on it (1.5 tsp) and form a pie. Do not mold very large products, the smaller they are, the easier it is to turn them over in a pan.
- Roll the resulting semi-finished product in flour and send to a well-heated frying pan with vegetable oil.
- Fry potato zrazy with mushrooms over medium heat for 5 minutes on each side until golden brown.
Champignon soup
A hearty and flavorful lean mushroom soup is prepared very quickly with a minimum of ingredients. After all, as you know, mushrooms can be consumed even raw, so they do not need to be cooked for a long time. It is not necessary to add a lot of mushrooms to the soup, although the saturation of the dish will depend on their quantity.
Ingredients:
- Champignons - 8-10 pcs.
- Potatoes - 3-4 pcs.
- Carrots - 1-2 pcs.
- Bulb onions - 1 pc.
- Garlic - 2-3 cloves
- Dill and parsley greens - 20 g each
- Vegetable oil - 2 tablespoons for frying
- Salt to taste
- Ground black pepper - to taste
Cooking Lean Champignon Mushroom Soup:
- Peel and wash potatoes, onions, carrots and garlic. Cut the potatoes into small cubes, finely chop the onion, grate the carrots, chop the garlic through a press.
- Wash the mushrooms and herbs. Cut the champignons into slices or cubes, and finely chop the greens.
- Pour 2 liters of water into a saucepan, send potatoes into it and boil.
- In a skillet in oil, fry the mushrooms with onions and carrots until soft and light blush.
- When the potatoes are almost ready, add frying to them, salt and pepper and cook for 10 minutes.
- At the end of making the lean mushroom champignon soup, add the herbs and garlic to the saucepan. Boil it for 1 minute and remove from the stove.
Bean and mushroom salad
Incredibly delicious salad of beans and mushrooms, despite the fact that it is lean. It can be served both warm and cold. Food can become a real delicacy, so it can even be served on a festive table.
Ingredients:
- Dry beans - 180 g
- Onions - 1 pc.
- Carrots - 1 pc.
- Champignons - 250 g
- Garlic - 5 cloves
- Vegetable oil - 3 tablespoons
- Apple cider vinegar - 4 tablespoons
- Salt to taste
- Freshly ground black pepper - to taste
- Vegetable oil - for frying
- Rye bread - 3 pieces
Cooking Bean and Mushroom Salad:
- Pre-soak red beans for 5-6 hours. White can not be soaked. Then tip the beans into a sieve and strain. Place it in a saucepan, fill it to the top with water and boil until cooked without salt.
- Peel, wash and cut onions and carrots into thin strips. In a preheated skillet with vegetable oil, fry the vegetables, stirring occasionally, until soft over low heat. Season with salt and pepper.
- Wash the champignons, cut into pieces and send them to the pan, where the vegetables were fried. Pour in vegetable oil if necessary, and continue to fry over medium heat until all the liquid released from the mushrooms has evaporated.
- In a frying pan with mushrooms, squeeze the garlic through a press and fry all together for 1 minute.
- Strain the boiled beans through a sieve, combine with mushrooms, carrots and onions. Season with apple cider vinegar, vegetable oil, salt, black pepper and stir.
- Cut the bread into cubes and fry in a little vegetable oil until crisp. Add them to the bean and mushroom salad, stir again and serve warm or cold. If you will not serve it immediately, add the croutons just before serving.
Pickled champignons
Pickled champignons are a popular cold appetizer that can be eaten alone or added to salads. You can marinate them quickly, or you can leave them in the refrigerator for several days. Then their taste and aroma will become more intense.
Ingredients:
- Champignons - 500 g
- Water - 500 ml
- Salt - 1 tablespoon
- Sugar - 1, 5 tablespoons
- Vinegar 6-9% - 50 ml
- Vegetable oil - 50 ml
- Allspice - 7-10 peas
- Bay leaf - 3 pcs.
- Garlic - 3 cloves
- Mustard - optional and to taste
Cooking pickled mushrooms:
- Wash and peel the champignons. Cut large fruits into 2 parts, and leave small ones intact.
- Peel the garlic and cut into thin strips.
- Pour water into a saucepan, add sugar, salt, pepper, bay leaf, mustard, garlic and add vegetable oil.
- Send the saucepan to the stove, bring to a boil, add mushrooms and cook for 5-7 minutes. Then pour in the vinegar and continue cooking for another 5 minutes.
- Put the mushrooms in a glass jar, cover with hot marinade, cool and refrigerate for a day.
