Mushrooms with bell pepper: recipes for the winter and for every day

Using champignons and bell pepper, you can cook Great snacks for the winter and delicious everyday meals. IN The range of such dishes includes salads, hot main dishes, pizzas, hodgepodge, canapes and stews. Mushrooms for this varied menu can use both fresh or frozen and canned – the result will undoubtedly be excellent.

Champignon mushrooms pickled for winter with bell pepper

Pickled champignons with bell pepper on in the winter.

Ingredients:

• Champignons – 1 kg;
• Sweet pepper – 1 pc. ;
• Onions – 1 pc. ;
• Garlic – 4 cloves;
• Hot pepper – 1 pc. ;
• Purified water – 1 l;
• Vinegar 9% – 80 ml;
• Bay leaf – 4 pcs. ;
• Ground black pepper – 1 tsp. ;
• Salt – 15 g;
• Sugar – 1 tbsp. l ;
• Vegetable oil – 1 tbsp. l

Cooking:

1. Rinse mushrooms, dip in a pan with salted water, put on fire. Bring to a boil, then cook another 5 min, stirring constantly.
2. After the time has passed, throw the mushrooms in a colander, give water to drain.
3. Cook the marinade. To do this, pour a liter of water into the pan, add bay leaf and black pepper, bring to a boil and boil for 2 minutes
4. After that add salt, sugar, simmer another minute.
5. Remove the pan from the heat, add vinegar and vegetable to the marinade butter. Marinade for bell pepper with champignons for the winter ready.
6. Peppers, peppers, chop small cubes.
7. Chop the onion or cut into half rings.
8. Chop the garlic and hot pepper. All listed components mix in a deep bowl and lay tightly in sterilized cans.
9. Pour the vegetable mixture with marinade and roll the lid.
10. Jar of pickled champignons and bell peppers turn over, wrap with a towel or blanket, keep it until full cooling down.

Assorted mushrooms and bell peppers on in the winter.

Products per liter jar:

• 3 bell peppers without seeds;
• 10 heads of small onions;
• 2 carrots;
• 500 g of champignons;
• 2 bay leaves;
• 2-3 leaves of currant;
• 3 cloves of garlic;
• a few peas of allspice;
• table vinegar, dill, sugar, salt – to taste.

Cooking:

To cook mushrooms, pickled for the winter with Bulgarian pepper, the pan must be filled with water, add spices, prepare a brine based on 1 liter of water: 2.5 tbsp. tablespoons of salt, 2 Art. tablespoons of sugar. Boil.

Add mushrooms and cook for 20 minutes.

Peel, chop, and tighten vegetables in sterilized cans, pour brine, add vinegar at the rate of 1 tbsp. 1 spoon l of water.

Sterilize this mixture for 1 hour, then roll up sterile lids. Allow to cool, turn the jar over, cover towel, blanket, etc.

Assorted pickled champignons with bell pepper, cooked according to this recipe, you can also add squash or zucchini.

Salad with chicken, bell pepper, mushrooms and beans

Ingredients:

• Chicken breast (smoked or boiled) – 1 pc. ;
• Canned champignons – 250 g;
• Bell pepper – 2 pcs. ;
• Chicken eggs – 3 pcs. ;
• Canned Red Beans – 200 g;
• Hard cheese – 150 g;
• Any seasonal greens to taste;
• Lettuce – to taste;
• Mayonnaise, sour cream sauce, or any other sauce to taste.

Cooking:

Boil the egg, chop. Chicken into small pieces. Rinse the pepper, peel the seeds, cut into strips. Grate cheese on a coarse grater. Place the components in a deep salad bowl, add canned beans, here mayonnaise or sour cream sauce. Mix everything thoroughly. Rinse lettuce and greens, dry, spread on a wide dish. Put on top of leaves salad of chicken, mushrooms and bell pepper, sprinkle finely chopped greens.

Beef with mushrooms, bell pepper and onions in cauldron

Ingredients:

• 1 kg of beef;
• 300 g of champignons;
• 2 pods of bell pepper;
• 70 ml of vegetable oil;
• 3 onions;
• pepper, salt to taste.

Cooking method:

To prepare this dish of champignon, bell pepper and onions, the meat should be washed, cut into pieces of 50-60 g, sprinkle with a mixture of salt and pepper. Sort, wash, large mushrooms cut in half, and leave the small ones intact. Bell pepper peel, wash and cut into rings. Peel, wash and cut into rings. Sliced ​​meat, onion, bell pepper and mushrooms put in a cauldron with warmed vegetable oil, fry, pour some water. Stew beef with champignons and bell peppers until readiness

Pork with champignon, bell pepper and tomato pasta

Ingredients:

• Pork – 800 g;
• Champignons – 250-300 g;
• Bulgarian sweet pepper –2 pcs. ;
• Carrots – 1 pc. ;
• Onion –1 head;
• Tomato paste – 1 tbsp. l ;
• Ground black pepper – to taste.
• Dill and salt to taste.

Cooking:

Pork chopped into small pieces, put in preheated pan, fry in vegetable oil until golden brown. Peel the pork, rinse the onion, chop half rings, add to the pan, fry for 5 minutes. Bulgarian peel seeds, cut into thin strips, add to pork. Carrots grated on a coarse grater, cut into small pieces of champignon, tomato paste. All carefully mix. Half a glass of water pour into a pan, stew pork with mushrooms and bell pepper for 30 minutes over low heat, stirring occasionally.

Dishes of champignon, tomato and bell pepper

Variegated salad with pickled mushrooms, Bulgarian pepper and egg.

Ingredients:

• 2 pods of red bell pepper;
• 2 tomatoes;
• 4 radishes;
• 2 hard-boiled eggs;
• 4 tbsp. tablespoons of pickled champignons;
• 50 g of green onions;
• 50 g of dill and parsley;
• vegetable oil – to taste.

Cooking:

1. Rinse all components, finely chop, salt and season vegetable oil, mix. Add chopped greens.
2. Bell pepper salad with canned tomatoes champignons
3. 3 pods of bell pepper, 3 tomatoes, 1 cup canned champignons, 50 g green onions, 50 g dill (or dill with parsley), 1 can of mayonnaise
4. Cut pods of pepper into strips, add slices of tomatoes, chopped green onions and greens. To mix everything. Add finely chopped canned mushrooms.
5. Season with mayonnaise.

Mushroom salad with tomatoes and bell pepper garnish with stripes of red pepper.

Chicken with champignons and bell pepper.

Ingredients:

• 700-800 g of chicken thighs or other parts;
• 2 onions;
• 1 carrot;
• 2 large bell peppers;
• 2-3 cloves of garlic;
• 300 g of champignons;
• 3 large tomatoes;
• 1 tsp ground paprika;
• salt, chicken spices;
• vegetable oil.

Cooking:

1. Rinse the chicken, grate with salt and spices, leave soak for 20 minutes.
2. Meanwhile, chop the onion rings, chop the garlic, carrots grate.
3. Rinse and peel the bell peppers, then chop thin straws.
4. Mushrooms cut into plates.
5. Pour vegetable oil into a stewpan, heat, put chicken, fry on both sides until golden brown.
6. Then add onion, garlic, carrots to the stewpan, fry for 5 minutes
7. Add mushrooms, bell pepper, fry until tender pepper.
8. Add tomatoes, paprika, salt.
9. Cover, stew chicken with mushrooms and Bulgarian pepper over low heat for 20 minutes.

Pasta with champignons, cheese, ham and Bulgarian pepper

Ingredients:

• 300 g of champignons;
• 100 g of ham;
• 200–250 g of pasta;
• 1 carrot;
• 1 bell pepper;
• 1-2 bulbs;
• 100 g of cheese;
• 2 tbsp. l vegetable oil;
• 2-3 tbsp. l tomato sauce;
• ground coriander, pepper, salt – to taste.

Cooking:

1. Boil the pasta in salted water until tender, lay on colander, rinse with cold water.
2. Rinse mushrooms, chop, fry in vegetable oil.
3. Add chopped onions, fry all together. Add grated carrots, fry, stirring, 2 min. Peppers finely chop, add to pan, fry for 2 minutes.
4. Put the chopped ham, salt, pepper, pour tomato sauce, mix, cover the pan with a lid and simmer vegetables for 3 minutes, stirring occasionally.
5. Put boiled pasta, mix gently, sprinkle grated cheese, close the pan with a lid.
6. Stew pasta with champignons, cheese, ham and Bulgarian pepper over low heat for 3-5 minutes, to completely cheese melted.

Oven-cooked mushrooms with bell pepper

Bell peppers stuffed mushrooms.

Ingredients:

• 5-6 pods of bell pepper;
• 300 g of pickled champignons;
• 1 onion;
• 2 tablespoons of sour cream;
• 2 tablespoons of vegetable oil;
• 2 tablespoons of mayonnaise;
• Salt to taste.

Cooking method:

1. Wash the bell pepper pods and gently remove the seeds, making a circular incision at the stalk. Finely chop the mushrooms. Bow peel, wash and chop.
2. Mix the mushrooms with onions, salt, stuff with this mixture pepper pods.
3. Put the pepper in a mold, pour a small amount of water, add sour cream, put in an oven preheated to 180 ° C for 10 minutes.
4. Oven cooked champignons with bell pepper, put on a dish, pour with mayonnaise and stew remaining the sauce.

Sour cream pizza with champignons and bell pepper in the oven.

Ingredients:

• 300 g of ready-made pizza base;
• 400 g of champignons;
• 200 g of hard cheese;
• 1 bunch of dill, parsley and basil;
• 3 pods of sweet bell pepper;
• 100 g of sour cream;
• 20 g mayonnaise;
• pepper, salt to taste.

Cooking method:

1. Grate the cheese. Rinse mushrooms, chop cubes. Wash, dry, dill, parsley and basil chop. Wash bell peppers, remove stalks and seeds, to cut in cubes. Mix mayonnaise with sour cream.
2. Lubricate the pizza base with half a mixture of mayonnaise and sour cream. Top with champignons, peppers, greens. All grease the second sprinkle with half the sauce and top with cheese, salt and pepper.
3. Bake in an oven preheated to 180 ° C for 15–20 minutes.

Other champignon appetizers with bell pepper

Appetizer of pickled champignons, bell pepper and canned corn.

Ingredients:

• 500 g of champignons (pickled);
• 200 g of corn (canned);
• 2 eggs;
• 3 tablespoons of mayonnaise;
• 3 tablespoons of sour cream;
• 1 bell pepper and red ground pepper.

Cooking method:

Hard-boiled eggs, peel and chop. Bell pepper wash, remove the stem and seeds and cut into small cubes. Cut the butter in slices, mix with eggs, bell pepper and corn, pepper. Put the champignon appetizer with Bulgarian pepper on a dish, season with a mixture of mayonnaise and sour cream and serve to to the table.

Appetizer of champignons and green peas.

Ingredients:

• 500 g of champignons (pickled);
• 200 g of green peas (canned);
• 2 eggs (hard boiled);
• 3 tablespoons of mayonnaise;
• 50 g sour cream;
• 1 bell pepper;
• 1 bunch of dill.

Cooking method:

To cook a snack of champignon and bell pepper In this recipe, the eggs need to be peeled and finely chopped. Bulgarian wash the pepper, remove the stalk and seeds, cut into rings. Wash the dill. Cut mushrooms into slices, mix with eggs and green peas, put on a dish, season with a mixture of mayonnaise and sour cream, arrange rings of bell pepper and sprigs of dill and set to the table.

Champignon salad with bell pepper and onion acute.

Structure:

• 900 g of champignons;
• 100 g carrots;
• 2 onions;
• 3 cloves of garlic;
• 1 pod of red bell pepper;
• 1 pod of green bell pepper;
• 2 g of black pepper;
• 50 g of sugar;
• 100 ml of sesame oil;
• 10 ml of vinegar essence or a pinch of citric acid;
• Salt to taste.

Cooking method:

Clean the mushrooms from dirt, rinse. Cut into slices, lower mushrooms in boiling water and cook for 5-7 minutes. Drain the water through a colander, rinse under cold water. Peel the bell peppers from seeds and partitions, cut into small pieces. Peel the carrots, chop circles. Fry the carrots with onions in oil, allow to cool. Add mushrooms with a mixture of bell pepper, fried carrots, salt, garlic, black pepper (to taste), sugar, citric acid or vinegar. Let infuse at room temperature in enameled the dishes.

Put the salad with mushrooms and bell pepper in a dish and garnish with sprigs of parsley and dill.

Fresh champignon salad with bell pepper and celery in Armenian.

Ingredients:

• 600 g of fresh mushrooms;
• 100 g of lard;
• 3 cloves of garlic;
• 600 g of sweet bell pepper;
• 600 g celery root;
• 1/2 cup vegetable oil;
• 3 glasses of dry red wine;
• salt, pepper – to taste.

Cooking:

1. Rinse the mushrooms, peel, cut into thin plates, put in a deep pan, pour a small amount vegetable oil, fry over moderate heat.
2. Chop the garlic, cut the fat into thin strips, add to mushrooms. Fry for 10 – 15 minutes, then pour the wine, give it boil, reduce heat, simmer under the lid for another 10 minutes. By after this time remove from heat.
3. Stir mushrooms, salt, pepper, leave to cool.
4. Peel celery and cut into strips. Peppers cut into two, removing the core, and chop thinly straws. Combine celery and pepper, lightly pour oil and put in a salad bowl.
5. Place the cooled mushrooms on top. Put everything in the refrigerator bottom shelf. Garnish with pepper before serving.