In the view of many, the best cold appetizer of mushrooms is these are pickled chanterelles or honey mushrooms with onions and fragrant sunflower oil. And the perfect hot mushroom snack is the fried woods or purchased mushrooms. This is partly true. These simple snacks with mushrooms, no doubt, are delicious, but as they say, “without zest,” and for a festive feast rustic. How to surprise guests and to please loved ones?
- Fresh Mushroom Cold Appetizers: Stuffed Mushrooms with cheese
- Cold dishes: simple starters of stuffed eggs mushrooms
- Cold and hot mushroom mushroom snacks: recipes with a photo
- Porcini mushrooms on a festive table
- Cold appetizers: mushroom caviar
- Delicious appetizers of pickled and salted mushrooms
- Fried Mushroom Hot Snack Recipes
Fresh Mushroom Cold Appetizers: Stuffed Mushrooms with cheese
Mushrooms stuffed with spinach and cheese
16 large champignons, 140 g of frozen spinach, 65 g of feta, 30 g curd cheese (e.g. Philadelphia, buco), 30 g parmesan or dzhugasa, a small bunch of green onions, salt – to taste
To cook this appetizer “Stuffed Champignons”, mushrooms need to wash and dry. Carefully remove the legs, remove from the caps peel. Defrost spinach, fold in a colander to glass excess fluid. Mix spinach, feta and cottage cheese. Finely chop green onion, add to the curd mass, salt and mix.
Fill the mushroom caps with cheese filling, put in a heat-resistant shape, sprinkle with grated Parmesan.
Bake a champignon cheese snack in the oven at 180 ° C for 20 minutes until golden brown. Serve Appetizer of stuffed mushrooms cold.
Mushrooms with polenta and smoked sausages
4 large champignons, 150 g smoked sausages, 100 g polenta, 1 onion, 1 apple, 50 g of hard cheese (for example, Russian), 30 g butter, a small bunch of dill, salt – to taste, cooking oil for frying.
Before you start cooking this appetizer with mushrooms and cheese, you need to boil water, slightly salt, add polenta in small portions. Boil for 30 minutes at constant stir, cool.
Peel the onion, cut off the peel of an apple and remove the core. Cut sausages into slices, apple and onion into small cubes.
Wash and dry the champignons. Carefully remove the legs and finely cut, peel off the caps.
Fry a little warmed vegetable oil onions, sausages and mushroom legs. Add the mixture to the polenta, apple, chopped herbs and softened butter. Mix.
Fill the champignon caps with the filling, sprinkle grated cheese on top. Bake in the oven at 180 ᵒС for 10-15 minutes. Champignon appetizer prepared according to this recipe serve chilled.
Champignons with chicken, mushrooms and cedar nuts
2 large mushrooms, 1/2 onion, 1/2 carrot, 25 g rice cereals, 75 g chicken, 50 g mayonnaise, 25 g soft cheese (e.g. feta), 20 g peeled pine nuts, small a bunch of cilantro and green onions, cooking oil for frying
To prepare this cold appetizer, mushrooms must be washed. and dry. Carefully remove the legs, remove the skin from the caps. To wash and dry the chicken. Cut mushroom legs, fillet, peeled carrots and onions in small cubes. Chop green onion finely and cilantro.
Boil the washed rice until half cooked (10-12 minutes). Fry on heated vegetable oil onions, carrots, chicken and legs champignons for 15-20 minutes. Cool.
Mix fried vegetables, mushrooms and chicken with rice, add pine nuts, cilantro and green onions. Season with mayonnaise and mix.
Fill the mushroom caps with the minced meat, put on pan, crumble cheese on top. Bake this appetizer of fresh mushrooms in the oven at 180 ° C for 10 min. Serve in cold form.
These photos to the recipes of champignon snacks clearly demonstrate what the resulting dishes look like:
Cold dishes: simple starters of stuffed eggs mushrooms
Mushroom stuffed eggs
4 eggs, 2-3 mushrooms, 1 small onion, 60 g mayonnaise, salt – to taste, 2-3 tbsp. l cooking oil for frying. Side dish: 1 small carrot, 50 g canned green peas. To submit: several branches of dill and / or parsley
To cook this appetizer from mushrooms, you need to boil eggs hard boiled in salted water (7 min after boiling). Cool to clear.
Peel vegetables. Wash, dry and peel the mushrooms.
Boil carrots for garnish in salted water for 25-30 min Cool, cut into cubes.
Cut mushrooms and onions into small cubes. Fry the onions on heated oil until golden brown, add mushrooms, fry for about 7 minutes.
Next for this cut each egg in half, take out the yolks and chop them with a spoon. Mix the yolks with fried onions and mushrooms, add half the mayonnaise. Stuff the halves of the eggs received mix, put on a plate, garnish with a net of mayonnaise.
Together with this appetizer of eggs stuffed with mushrooms, you can serve canned green peas and boiled carrots. Garnish with greens.
Mushroom stuffed eggs
200 g of fresh (or 100 g of boiled in own juice) mushrooms, 4-5 eggs, 20-30 g sprats of spicy salting, 50 g lean ham (per desire), 1-2 tbsp. tablespoons of olive oil or sour cream, salt, sugar, mustard, pepper, vinegar, herbs.
Cooked this cold mushroom snack hard-boiled eggs need to be cut lengthwise into two parts, cut the yolks. Chop the boiled mushrooms, stew lightly in olive oil or sour cream, cool, mix with chopped yolks, sprats, ham and season with olive oil or sour cream.
Stuff the protein halves with the resulting mass.
Cold dishes, like mushroom snacks, are mostly cases, it is recommended to decorate with greens.
Cold and hot mushroom mushroom snacks: recipes with a photo
Garlic butter with champignons
100 g of champignons, 200 g of softened butter, 1 carrots, juice 1/2 lemon, 2-3 cloves of garlic, a small bunch parsley, salt to taste. For serving: slices of bread or loaf Additionally: ceramic molds, cling film.
Peel the carrots, cook until tender, cut into thick circles. Wash, dry and peel the mushrooms. Boil in within 5-10 minutes Finely chop the parsley. Skip peeled garlic through a press.
Place carrots and mushrooms in a blender, chop. Connect with softened butter. Add chopped parsley and garlic, pour in lemon juice. Salt, mix until smooth. Arrange the finished mixture in molds, cover with cling film, put in the refrigerator. Serve a champignon mushroom snack with slices of bread.
Mushrooms baked with breadcrumbs
6 large mushrooms, 1 onion, 50 g crackers, dried marjoram, salt – to taste, 2 tbsp. l cooking oil for frying. For serving: several branches of dill.
Wash and dry the champignons. Peel, put in deep dishes and pour boiling water for 2-3 minutes. Gently remove from mushrooms. legs and chop them.
Peel the onion, cut into small cubes, fry on hot vegetable oil until soft. Add chopped mushroom legs, salt, simmer another 2-3 minutes.
Grind crackers, add marjoram, fry in a dry pan until golden brown.
Fill the mushroom caps with onion and mushroom filling, roll in a mixture of crackers and marjoram.
Bake in an oven heated to 200 ° С for 10 minutes. When serving, sprinkle a prepared appetizer of fresh champignons chopped dill.
For this recipe, appetizers with mushrooms will need 12 tiger shrimp, 6 small champignons, 1/2 lemon juice, 1 clove garlic, salt and freshly ground black pepper – to taste, olive oil for frying and lubrication. To feed: 6 feathers green Luke.
Wash and dry the champignons. Carefully remove the legs (they do not need), remove the skin from the hats, scrape the dark inside part.
Sprinkle the champignon caps with olive oil, salt and Spice up. Put on a baking sheet, bake in preheated to 200 ° C oven for 10 min.
Remove shells from shrimp, leaving ponytails. Make longitudinal incision from the back, remove the esophagus. Sprinkle peeled shrimp with lemon juice.
Cut peeled garlic clove into slices, fry on heated olive oil for no longer than 1 min. Take the garlic out pans, add shrimp, fry for 2-3 minutes.
See how these mushroom snacks look in the photo, presented below:
Put 2 shrimp in each champignon hat and tie green onion feather.
Cucumbers with mushrooms and meat.
2 cucumbers, 150 g lamb, 70 g champignons, 1 onion, 1 egg, 300 ml of meat broth, 50 g of flour, 50 g of butter, 2-3 bay leaves, several peas of allspice, salt – to taste, cooking oil for frying. Optional: culinary thread.
Rinse and dry the meat. Boil for 2 hours on weak fire, cool and chop finely.
Finely chop the peeled onions. Wash and dry the champignons, cut into small slices. Fry on preheated vegetable oil for 7-10 minutes.
Combine the mushrooms with meat and softened butter, add egg and flour. Salt and mix.
Peel the cucumbers, cut in half lengthwise and remove the core. Stuff the halves with the minced meat, combine and bandage with culinary thread.
Add bay leaves and peas of allspice to the broth, to salt. Bring to a boil, boil stuffed cucumbers on low heat for 10 min.
Bean paste with mushrooms
1 cup red beans, 250 g champignons, 1 onion, 2 tbsp. l vegetable oil + 2 tbsp. l for frying, 25 g of cilantro, 1 tsp. sugar, salt and freshly ground black pepper – to taste.
Soak the beans in cold water for 12 hours (preferably change water 2-3 times). Pour with fresh water, bring the liquid to a boil, cook for 15 minutes Drain the water.
Refill the beans with water, add sugar and cook until softening grains (if liquid remains, then drain it). Cool.
Wash, dry and peel the mushrooms, chop coarsely. Dice the peeled onions, fry in 2 tbsp. l hot vegetable oil until soft. Add mushrooms, fry all together within 10 minutes Salt and pepper, cool.
Grind beans and cilantro until mashed with a blender, gradually pouring in the remaining vegetable oil.
Add mushrooms fried with onions, mix. Cooked by this recipe mushroom appetizer, if necessary, can be salted and Spice up.
Croutons with champignons, leeks and cheese
50 g leeks (white portion), 50 g hard cheese (e.g. Russian), 1 clove of garlic, salt and freshly ground black pepper – to taste, 30 ml of olive oil for frying. Serve: 2 tomatoes cherry, dill or parsley.
Slice the loaf obliquely. Fry in a small the amount of olive oil on both sides to a golden color.
Grind peeled garlic. Sprinkle croutons on them.
Cut leek into thin rings, washed and peeled champignons – in thin slices. Young mushrooms can not be peeled.
Sauté the onion and mushrooms in the remaining olive oil for 2-3 minutes. Salt and pepper.
Add to the onion-mushroom mass grated cheese on a fine grater, mix.
Put the resulting mass on croutons.
As seen in the photo, this champignon appetizer when served can be decorated with sliced tomatoes and chopped herbs:
Chicken roll with mushrooms and cheese
1 chicken, 100 g fresh mushrooms and chanterelles, 100 g solid cheese (for example, Russian), 1 onion, 1 carrot, 30 g of gelatin, a small bunch of dill and / or parsley, salt and freshly ground black pepper — to taste; cooking oil for frying. Additionally: cling film.
Wash and dry the chicken, remove the skin and pour the flesh from the bones. To beat off part of the fillet, howled on the skin, salt, pepper and sprinkle gelatin.
Dice peeled onions and carrots. Fry in pieces heated vegetable oil until soft. Skip through fine grinder remaining pieces of chicken pulp along with fried vegetables. Salt and pepper.
Wash and dry the mushrooms (if necessary, peel the mushrooms), cut into slices. Fry in remaining vegetable oil for about 15 minutes.
Spread the mushrooms evenly on top of the chicken flesh on the skin, sprinkle with finely chopped herbs. Spread minced meat on top and fried vegetables. Lay the next layer of cheese, sliced cubes with a thickness of 1.5 -2 cm. Roll up, wrap in cling film wrap with culinary thread. Boil the roll for 40 minutes, cool under oppression.
Take a look at the recipe for mushroom snacks, presented above:
Porcini mushrooms on a festive table
Peppers stuffed with mushrooms, potatoes and ham
1 sweet bell pepper, 100 g potatoes, 125 g low-fat ham, 75 g of porcini mushrooms, 50 g of soft cheese (e.g. feta), 25 ml cream 33% fat, 5 g pickled capers, 8 g French mustard, a bunch of dill, 1 sprig of basil, salt – according taste, cooking oil
To make this festive mushroom snack, you need cut sweet bell pepper in half lengthwise. Delete stalk and seeds. Cut ham into small cubes, crumble cheese.
Boil potatoes in a peel in salted water for 30 min Cool, peel, cut into small cubes. Wash and dry the mushrooms, peel, cut into small cubes. Fry on vegetable oil for 10 minutes
Finely chop the basil, dill and capers. Add to greens and capers mustard, cream and cheese. Shuffle and place in refrigerator for 15-20 minutes.
Combine the cheese mass with mushrooms and ham, mix. Fill the halves of pepper with the mixture.
10 porcini mushrooms, 400 ml of mushroom broth, 2 garlic cloves, 1 stalk of leek (white part), 2 tbsp. l gelatin, 1 tsp. Worcester sauce, salt and freshly ground black pepper – to taste, 3 Art. l olive oil for frying. Additionally: molds, paper towels.
To prepare this snack with mushrooms, pour gelatin 100 ml of cold broth, leave for 15 minutes. Bring the remaining broth to a boil. Pour the swollen gelatin and stirring vigorously, Warm until completely dissolved, add Worcester sauce. Pour a small amount of the mixture into the molds to the resulting layer is about 5 mm high. Cool, put in refrigerator for 10 minutes to solidify.
Wash, dry and peel the mushrooms, cut into slices. Similarly chopped peeled garlic, fry in preheated olive oil until golden brown, then remove. Fry mushrooms in aromatic oil for 1 min on each side. Shift to paper towel to absorb excess oil, pepper, to salt.
Cut leek into thin rings. Remove molds from the refrigerator. Alternating, put in them slices of mushrooms and rings leek. Place the remaining mushroom slices on top and pour the remaining broth with gelatin. Put a cep mushroom snack in the refrigerator for freezing for 2 hours.
Napoleon with mushrooms and liver
200-250 g of finished puff pastry, 100-150 g of chicken liver, 100 g freshly frozen porcini mushrooms, 1 onion, 1 carrot, 50 ml cream 22-35% fat, 1 egg for lubrication, salt and freshly ground black pepper – to taste, cooking oil for frying. To submit: 1 egg, a bunch of dill and / or parsley. Optional: serving ring.
Rinse chicken liver, clear of films, soak in water for 2 h. Rinse again, boil for 20-25 minutes. Boil 1 egg in salted water (7 min after boiling). Thaw and dry mushrooms. Peel vegetables. Cut the onion into rings, grate the carrots on a coarse grater.
Fry vegetables in vegetable oil for 3-5 minutes. Add mushrooms, fry for another 5-6 minutes. Lay out the liver, pour in the cream, boil for 3-4 minutes. Salt and pepper, grind to a state mash with a blender.
Roll out the dough into a layer with a thickness of 2-3 mm, cut out circles from it using a serving ring, place on a baking sheet, grease the egg. Bake at 180 ° C for 5-6 minutes until golden brown. Fold mugs on top of each other, spreading mousse. When applying to sprinkle with a crushed egg and a mushroom snack table chopped greens.
Here you can see photos of recipes for snacks from mushrooms, for cooking at home:
Cold appetizers: mushroom caviar
Mushroom caviar from salted mushrooms
To make the Mushroom Game appetizer, you need 500 g salted mushrooms (porcini, boletus, boletus), 2 onions or 100 g of green onions, 3 tbsp. tablespoons of vegetable oil pepper.
Finely chop the mushrooms, add chopped onions or feathers of green onions. (Onions can be lightly fried on vegetable oil.)
Mix everything, add pepper, put in a salad bowl, decorating mugs of onions, or chopped green onions.
Delicious appetizers of pickled and salted mushrooms
240 g cold veal, pork or ham, 200 g pickled carrots, 300 g pickles, 800 g cauliflower, 120 g potato salad, 60 g mayonnaise, 180 g pickled or salted medium-sized mushrooms, lemon juice, black pepper, mustard.
To cook this appetizer with salted or pickled mushrooms, in the middle of the dish you need to put 1 tbsp. a spoonful of mayonnaise lay the inflorescences of boiled cauliflower on top.
Lay slices of meat (or ham) around, decorating them on top slices of carrots, season the rest with mayonnaise lemon juice, black pepper and mustard.
Add finely diced pickles and pickles mushrooms.
Pickled Mushrooms with Wine
1 kg of mushrooms, 150 ml of white wine, 100 ml of vinegar, 150 ml vegetable oil, black pepper, bay leaf, thyme, salt.
Before you start cooking this delicious snack, mushrooms must be carefully sorted and washed well. Then pour white wine, vinegar, vegetable oil, add salt to taste, a little black pepper, bay leaf, thyme.
Cook until tender. Soak appetizer of pickled mushrooms in marinade for 4-5 days.
Fried Mushroom Hot Snack Recipes
Oyster mushrooms and chicken liver
To cook this hot mushroom snack you will need: 2 tomatoes, 150 g chicken liver, 100 g oyster mushroom, 100 ml of dry red wine, 100 g of prune without seeds, 50 g honey, 50 g breadcrumbs, 20 ml soy sauce, a bunch of green onions and dill, 1 sprig of basil, salt and freshly ground black pepper – to taste, 50 g butter for frying.
To cook such an appetizer with fried mushrooms, you need soak prunes in warm water for 20-25 minutes. Chop finely green onions, dill and basil. Wash and dry oyster mushrooms, chop slices. Fry in half-warmed butter in within 5-7 minutes Wash the chicken liver, clear of films. Salt, pepper, fry on the remaining preheated creamy oil for about 10 minutes. Add honey to the pan with liver, pour red wine and soy sauce. Evaporate the liquid and cool.
Dice the liver and prunes, mix with mushrooms and chopped greens. Cut off the tops of the tomatoes, take out the core with using a spoon. Stuff the tomatoes with the prepared mixture, sprinkle breadcrumbs. Bake in the oven at 180ᵒС in within 10 minutes.
Turkey roll with chanterelles and spinach
600-700g turkey fillet, 60g thinly sliced bacon, 300 g chanterelles, 10 cm leek (white part), 2 cloves of garlic, 1 bunch fresh spinach or 200 g frozen, salt and freshly ground black pepper – to taste, 4-5 tbsp. l cooking oil for frying. Optional: culinary thread.
Chop the peeled garlic and spinach (frozen previously defrost). Cut leek into rings, washed chanterelles – pieces.
Remove excess fat from the fillet, cut along, leading the knife in a spiral and deploying into the reservoir.
Sauté the garlic in preheated vegetable oil for 2-3 minutes. Pour mushrooms, after 5-7 minutes put leek, fry 2 more min Add spinach, fry for 1 min. Add salt and pepper.
Salt and pepper the meat. Spread the filling evenly on Turkey fillet, leaving free 2-3 cm from the edge, roll tight roll.
Spread bacon evenly on the roll surface. To tie culinary thread. Bake in an oven warmed up to 180 ° C in within 30 minutes Remove from the oven and cut into slices.
Cold dishes: appetizers from mushrooms and vegetables
Dishes made from mushroom vegetables are especially popular. popular with ladies, as they are quite low in calories.
Mushrooms stuffed with mushrooms
300-400 g of fresh mushrooms, 4-5 large or 8-10 small tomatoes, 2 tbsp. tablespoons butter, 3-4 tbsp. tablespoons sour cream or mayonnaise, 1 hard boiled egg, 50-60 g onions, radishes or cucumbers, dill or parsley, salt, pepper.
To cook this cold appetizer of vegetables and mushrooms, large tomatoes need to be cut in half, thinly cut for small top, remove seeds and pulp, salt inside and Spice up.
Stew chopped mushrooms with onions in their own juice or adding butter.
Cool the mushrooms, mix with diced egg, add mayonnaise and some pulp of tomatoes.
Stuff the resulting mixture with tomatoes and garnish with dill or parsley. You can also decorate this cold appetizer from vegetables and mushrooms with slices of radish or cucumber.
Mushrooms stuffed cucumbers
200 g of pickled or salted mushrooms, 2-3 cucumbers, 1-2 tbsp. tablespoons of grated horseradish, 4-5 tbsp. tablespoons sour cream, 1 tomato or red pepper, dill or parsley, table vinegar or lemon juice, salt.
To prepare such an appetizer of vegetables and mushrooms, peeled cucumbers need to be cut: small – lengthwise into 2 parts, large – into 4-5 parts 5-6 cm long (cucumbers with soft delicate skin do not clean).
Remove the seeds, maintaining the integrity of the pieces, and each of them to salt.
Shred mushrooms, mix with sour cream, add salt, grated horseradish, vinegar, mix everything and stuff the resulting mass cucumbers.
Garnish an appetizer of vegetables and mushrooms with herbs and tomato slices or pepper.