Mushrooms with cauliflower: recipes of the first and second courses

Champignons go well with cauliflower, of these ingredients can be prepared and the first and second courses, add to salads and side dishes, as well as canned for the winter. In some recipes use fresh mushrooms and vegetables, and for others you will need pickled pieces. On this page you will find out what can be prepared from champignons with cauliflower, and how is it do it right.

How to make cream soup and champignon soup with color cabbage

Cream of cauliflower soup with champignons.

Ingredients

• cauliflower – 200 g
• champignons – 100 g
• oil – 40 g
• flour – 40 g
• sour cream – 60 g
• decoction – 800 g
• greens – 10 g
• salt

1. Before you make such a soup, sorted and washed cauliflower should be boiled in a small amount of water along with washed and finely chopped champignons, wipe with a decoction, add white sauce, salt and bring to a boil.
2. Season the soup with sour cream and butter, sprinkle greens.
3. Cream of cauliflower and champignon cream soup can be served white bread croutons.

Mushroom soup with cauliflower.

Ingredients

• 2 l of water
• 200 ml cream
• 300 g champignon
• 400 g cauliflower
• 200 g carrots
• 100 g onions
• 200 g cream cheese
• 50 g butter
• salt, spices to taste, herbs

Cut the mushrooms, half of them fry in oil.

Put the rest in boiling water, add chopped vegetables, cook until soft vegetables.

Then grind the soup with a blender in mashed potatoes, put on fire.

Mix warm cream with cream cheese, chopped into small pieces, and beat with a whisk until smooth.

Pour the mixture into the soup, add salt, spices, bring to a boil and remove from heat.

Add the fried cauliflower soup to the ready-made soup champignons and chopped greens.

Vegetable soup with cauliflower and mushrooms in pressure cooker.

Ingredients

• Champignons – 300 g
• Cauliflower – 1 head
• Zucchini – 1 pc.
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 3 cloves
• Cream 11% – 100-150 ml
• Vegetable oil – 2 tbsp. l
• Spices, salt – to taste

Rinse the mushrooms, peel and chop finely. Turn on the program “Rice”. Without closing the lid, fry chopped mushrooms, onions and carrots until golden in vegetable oil. Cauliflower disassemble for inflorescences, cut the zucchini into cubes, place all ingredients in a cooking container, add spices, salt, crushed garlic. Pour hot water into the bowl to completely cover the water vegetables. Close the cover. After the program completes its work, grind the soup in a blender. Add cream.

Soup with cauliflower and champignons in a slow cooker

Ingredients

• 300 g of beef
• 1 head of cauliflower
• 1 cup champignon
• 1 carrot
• 1 onion
• 1 tbsp. l butter
• parsley and dill, salt

Peel and chop mushrooms, onions and carrots, fry on a small amount of oil in the multicooker in the “Frying” mode, “Baking”, “Heating” or the like. Can be fried with the lid open 5 minutes, stirring. Remove the fry, lay the washed chopped meat into pieces, pour water (1.5–2 l, depending on the desired broth strength), set the “Soup” or “Stew” mode to 1 hour. Then add rinsed cauliflower to the broth of the cattle, salt and cook for another 30 minutes. 5-10 minutes before end of cooking add frying to the soup.

Before serving with champignon and cauliflower soup, cooked in a slow cooker, put butter and sprinkle soup chopped parsley and dill.

Delicious Cauliflower and Champignon Salads

Canned Cauliflower Salted Salad mushrooms.

Ingredients

• 200 g canned cauliflower
• 1 cup salted champignons
• 200 g canned green peas
• 1 onion
• 2 eggs
• 1 cup mayonnaise
• salt

Allow liquid to drain from green peas, throwing it onto a sieve. Then do the same with canned cauliflower. Indicated connect the components in a deep container. Champignons and onions chop, combine with cabbage and peas. Salt, season with mayonnaise, mix. Top view of a delicious cauliflower salad and mushrooms decorate hard-boiled and thin sliced circles of eggs.

Cauliflower and Radish Salad with Pickled mushrooms.

Ingredients

• 1 small head of cauliflower
• 5 radishes
• 1 cup pickled champignons
• 1 onion
• 1 tbsp. chopped greens of dill
• 1 tbsp. chopped parsley
• 1 cup sauce
• mayonnaise
• 1 large red tomato

To prepare this salad, you need to take stem shoots fresh cauliflower and grate. Chop the onion. Chop the heads of cabbage, cut the mushrooms into thin plates. Grind greens. Combine all components, season with sauce. Top view cauliflower salad with champignons, cooked according to this recipe, garnish with small slices of tomato.

Boiled cauliflower salad with canned mushrooms in sour cream.

Ingredients

• 2 heads of medium sized cauliflower
• 1 cup canned mushrooms
• 1/2 cup milk
• 1 cup sour cream
• 1 tbsp. a spoonful of parsley

Pour 0.5 l of water into the pan, add milk, salt, bring to a boil, put boiled cauliflower, then remove, cool, dismantle into inflorescences, finely chop. Champignon cut into thin plates, combine with cabbage.

As shown in the photo, cauliflower salad with mushrooms cooked according to this recipe must be seasoned sour cream and garnish with parsley:

Eggs with cauliflower and canned mushrooms in sour cream sauce

Ingredients

• 1 small head of cauliflower
• 1 cup canned mushrooms
• 5 eggs
• 3 carrots
• 1 cup canned green peas
• 1 fresh cucumber
• 100 g radish
• 1 cup sour cream sauce
• 8 lettuce leaves for decoration

Hard-boiled eggs chopped. Cauliflower and Carrots boil, chop. Cut the cucumber and radish into slices. Everything mix with canned green peas and chopped canned mushrooms. Season with sour cream sauce. To decorate lettuce leaves.

Chicken Salad with Cauliflower and Canned mushrooms.

Ingredients

• 300 g chicken
• 2 heads of cauliflower
• 1 cup canned mushrooms
• 1 cup canned green peas
• 2 carrots
• 1 cup sour cream sauce
• 1 tbsp. a spoonful of parsley
• 1 tbsp. a spoonful of dill

Boil chicken and carrots, cut into cubes. Shuffle with canned green peas and boiled cauliflower. Introduce canned mushrooms, sour cream sauce, chopped herbs dill and parsley, mix.

Cauliflower, champignon and cheese dishes baked in the oven

Mushrooms with cauliflower in the oven.

Ingredients

• fresh champignons – 500 g
• cauliflower – 1 kg
• butter – 4–5 tbsp. spoons
• breadcrumbs – 2-3 tbsp. spoons
• grated cheese – 2-3 tbsp. spoons
• salt

Peel, rinse and fry fresh mushrooms. Head of color cabbage divided into heads, boil them until half cooked in salted water, roll in breadcrumbs and fry on butter. Spread cabbage and mushrooms in a deep pan, alternating with each other, then sprinkle with grated cheese on top and bake in the oven.

Serve cauliflower baked with mushrooms, watering with melted butter.

Cauliflower and champignons baked in the oven.

Ingredients

• Cauliflower – 1 pc.
• Butter – 1/4 cup
• Champignon mushrooms (cut into thin slices) – 2/3 cup
• Salt and black pepper – to taste

For topping

• Breadcrumbs – 2/3 cup
• Parmesan cheese (chopped on a grater) – 2 tbsp. l
• Dried oregano – 1 tsp.
• Dried parsley – 1 tsp.
• Butter – 1/4 cup

To prepare this dish you will need a large pot, in which you need to pour 2 liters of water, slightly salt and bring to boiling. Cauliflower disassemble into medium inflorescences, lower in boiling water, boil for 5 minutes. Throw soft cabbage into a colander, let the liquid drain.

Melt the butter in a pan, pour into a pan chopped champignons, fry over medium heat, periodically stirring for 3 to 5 minutes. After the specified time remove the pan from the stove, add cauliflower to the mushrooms, salt, pepper, mix, put in a baking dish. IN separate containers mix cheese, bread crumbs, cheese, herbs. To sprinkle this mixture of mushrooms and cabbage. Cut butter into small pieces pieces and lay them on top of bread crumbs. Put the form on baking sheet and bake in an oven preheated to 230 degrees for about 15 minutes until golden crumbs. Before serving cauliflower with mushrooms, baked in the oven, sprinkle with herbs.

What else can you cook with champignons with cauliflower

Champignons with cauliflower and brussels sprouts

Ingredients

• 250 g champignon
• 8 wieners
• 1 kg of cauliflower
• 1.2 kg brussels sprouts
• 8 tbsp. tablespoons of vegetable oil
• 400 g of green lettuce
• soy sauce
• ground black pepper
• coriander, salt

1. Rinse cauliflower carefully, take it apart for inflorescences medium sized. Rinse brussels sprouts, boil in lightly salted water with cauliflower 6 – 8 min. Upon expiration throw this time in a colander. Rinse lettuce leaves, thin cut, rinse the mushrooms, peel, chop.
2. Pour vegetable oil into a pan, heat, toss in boiled cabbage, simmer for 5 minutes, then put there mushrooms, simmer until the liquid evaporates. Add chopped salad, simmer another 5 minutes. A couple of minutes before ready to pour soy sauce, put spices, salt and pepper.
3. Sausages cut along the entire length crosswise and fry them in remaining vegetable oil. When serving, put on each plate of 1-2 sausages and stewed vegetables with mushrooms in as a side dish.

Cauliflower with champignons in pots in the oven.

Ingredients

• cauliflower – 300 g
• champignons – 100 g
• vegetable oil – 30 g
• onions – 50 g
• flour – 7-10 g
• salt
• spice
• lemon acid

Boil cauliflower and disassemble for inflorescences. Mushrooms cut slices and simmer in a small amount of vegetable oil and tomato sauce. Add the water in which the cabbage was cooked, and some flour. This sauce is used for pouring mushrooms and cabbage.

Lay cauliflower, mushrooms in layers in a pot, then again row of cabbage and row of mushrooms, cover with cabbage. Pour the sauce and sprinkle with herbs. Stew cauliflower with mushrooms in the oven until ready.

Cauliflower and white cabbage stew with champignons

Ingredients

• 300 g cauliflower
• 200 g cabbage
• 150 g dried champignons
• 1 carrot
• 2 onions
• 3 tablespoons of vegetable oil
• 1/2 bunch of dill
• pepper, salt

1. Wash cauliflower, disassemble for inflorescences. White-headed wash cabbage, chop coarsely. Peel, wash, chop carrots straws. Peel, wash, finely chop the onion. Dill greens wash, chop.
2. Sauté carrots and onions in vegetable oil. Color and stew white cabbage with pre-soaked mushrooms not more than 3 minutes. Add onions and carrots, salt and pepper.
3. When serving, sprinkle with dill greens.

Soup with cauliflower, mushrooms and vegetables.

Ingredients

• 1.5 l chicken stock
• 300 g potatoes
• 350-400 g cauliflower
• 100 g carrots
• 100 g champignon
• 50 g celery root
• 30-40 ml of vegetable oil
• parsley
• salt and spices to taste

Boil the chicken stock, put chopped into small cubes potatoes, cook for several minutes, add sliced ​​plates Champignon. Grate carrots and celery root In oil. Put the fried vegetables in a saucepan with potatoes and mushrooms, add cabbage inflorescences, salt, spices, cook for 5 minutes. Give the soup infuse under the lid. Serve cauliflower soup and mushrooms, sprinkled with finely chopped herbs.

Mashed cauliflower, champignon and potatoes.

Ingredients

• cauliflower – 150 g
• champignons – 100 g
• potatoes – 150 g
• butter – 2 tsp.
• milk – 1 cup
• salt

Boil cauliflower in salt water, discard through a colander and let the water drain. Rub and mix with mashed champignons and potatoes. Dilute the resulting puree with hot milk, salt and warm on the stove for 2-3 minutes, without ceasing to whisk whisk. Do not bring to a boil.

When serving, mashed put a teaspoon of cream oils.

Soup with champignons and cauliflower in pressure cooker.

Ingredients

• Champignons – 150 g
• Cauliflower – 150 g
• Broccoli – 100 g
• Leek – 100 g
• Potato – 1 pc.
• Carrots – 2 pcs.
• Vegetable oil – 2 tbsp. l
• Salt, pepper – to taste

To make soup with mushrooms and cauliflower for this recipe, mushrooms need to be washed, peeled, finely chopped. Color cabbage divided into inflorescences. Chop potatoes and carrots circles, leeks – rings. Chop onions, put in bowl with vegetable oil and fry until golden brown with open lid on the “Rice” program. Potatoes, mushrooms, colored put cabbage, broccoli and carrots in a bowl. Add leek, salt pepper. Pour 1-1.5 liters of water. Close the cover.

Cauliflower, champignons and vegetables.

Ingredients

• Cauliflower – 200 g
• Green beans – 150 g
• Champignons – 100 g
• Carrots – 2 pcs.
• Bulgarian pepper – 1-2 pods
• Red onion – 1 pc.
• Soybean oil – 2 tbsp. spoons
• Soy sauce –1 tbsp. the spoon
• Rice vinegar – 1 teaspoon

Rinse cauliflower well, take it apart for inflorescences. Beans Rinse. Rinse mushrooms, peel, cut into small slices. Peel, rinse and chop the carrots. Bow cut into rings. Rinse bell peppers, clear of seeds, cut into strips.

Add vegetable oil to the preheated pan, put in it carrots, mushrooms, fry for 5 minutes, stirring constantly on medium the fire. After this time, add the rest to the pan. stir vegetables, fry until cooked over low heat under the lid. Mix soy sauce with vinegar. Sprinkle vegetables with soy sauce mixed with rice vinegar, mix, remove from heat.

Fried vegetables with soy sauce are ready. Cool the vegetables slightly and put on plates.

Cauliflower with champignons and cheese.

Ingredients

• 1 head of cauliflower
• champignons – 100 g
• 4 tomatoes
• 100 g cheese
• 3 eggs
• greens, vegetable oil

Boil cauliflower and discard in a colander. Deep add vegetable oil to the pan. Put in heated oil cabbage and sprinkle it densely with breadcrumbs. Fry cabbage to crust. While the cabbage is fried, chop the mushrooms, grate tomatoes and make tomato juice. Grate cheese. Beat 2-3 eggs and pour juice and grated cheese into the mixture. Everything mix and pour the cabbage with this mixture. Close cover tightly. Simmer over low heat. When the cheese melts, sprinkle with herbs. Allow cauliflower with mushrooms and cheese to cool slightly and serve to the table. Lovers can add garlic to the cheese.