Spicy Mushrooms with Garlic

Champignons – wonderful mushrooms: affordable, easy to prepare, safe and easily digestible. But without sauce or marinade – enough tasteless. That is why spices are often added to mushroom dishes. Spicy champignons with garlic – it’s a classic cooking. They are fried, pickled, baked and added to more complex dishes. This combination of tastes is truly a win-win.

Stuffed Mushrooms Baked with Cheese and Garlic

This recipe is quite simple and belongs to the category of those where you can give vent to imagination and experiment. Required the ingredients are cheese and mushrooms. In mushrooms baked with cheese and You can add garlic, spices and vegetables to your liking.

So, for cooking dishes in a classic way, you will need:

1. Champignons – 1 kg.
2. Tomatoes – 300 g.
3. Cheese – 200 g.
4. Garlic is the head.
5. Chives – 50 g.
6. Mayonnaise – 100 g.
7. Frying oil.
8. Salt, pepper, Provencal herbs – to taste.

Separate the caps from the legs.

Fry the legs over medium heat with chopped garlic. Do not salt the dish at this stage – otherwise it will give a lot of juice.

Finely chop the tomatoes, mix them with the fried legs, garlic and mayonnaise.

Stuff the hats with this salad.

Put champignons with garlic stuffed with such a mixture. bake for 20-30 minutes. In order for the hats not to burn bottom, grease a baking sheet with oil.

Sprinkle each hat 10 minutes before removing the dish. a mixture of salt, pepper, Provencal herbs, grated cheese and finely chopped green onions.

Just be careful with spices – mayonnaise and cheese, and so on. salted, and minced garlic give the necessary speck teeth.

Great appetizer ready

You can eat it both cold and warm, but keep in mind that immediately after you take the dish out of the oven, the filling will be for a long time stay hot.

Mushrooms with garlic and granular cottage cheese

Mushrooms with garlic and cheese in the oven can be good low-protein protein meal for dieters or a special diet. This option is not much different in taste from fatty mushrooms with mayonnaise, but much more healthy and also dietary. You will need:

1. Champignons – 1 kg.
2. Olive oil – 3 tbsp. l
3. Granular curd – 200 g.
4. Garlic – 5-7 cloves.
5. Parsley, dill, green onions – 50 g each.
6. Salt, pepper – to taste.

To get started, separate the legs from the hats and cut the legs as much as possible smaller. Drain the liquid from the granular curd and mash the mass with a fork. Stuffed Mushrooms with Granular Cheese and Garlic must be baked at high temperature. Therefore at this stage set the oven to warm up to 220 degrees.

Combine cottage cheese, legs, raw and chopped garlic (or passed through a garlic squeezer), finely chopped greens, spices and olive oil. Stir the mass well. Stuff these hats and bake for half an hour in the oven. The cheese will melt, and thanks to the butter herbs and garlic will fully reveal their aroma.

Mushrooms “Ratatouille” baked with cheese and garlic in the oven

Mushrooms baked with cheese and garlic in the oven can be not only in the form of stuffed hats, but also as a full the dish is a variation of the well-known Ratatouille.

For cooking you will need:

1. Champignons – 0.5 kg.
2. Eggplant – 0.5 kg.
3. Zucchini – 0.5 kg.
4. Tomatoes – 0.5 kg.
5. Bell pepper – 300 g.
6. Parsley – 100 g.
7. Cheese (preferably Parmesan) – 300 g.
8. Vinegar – 50 g.
9. Olive oil – 5 tbsp. l
10. Garlic is the head.
11. Onion – 300 g.
12. Sunflower oil – for frying.

In order to cook “Ratatouille”, you need to do it right sauce. In this embodiment, mushroom. Saute in sunflower oil finely chopped champignons with garlic and onions. When mushrooms fry, and the onion becomes soft, add half to the pan tomatoes, pre-peeled and chopped finely. Add vinegar, simmer until the sauce becomes thick.

Pour some of the sauce onto the bottom of the pan. Spiral the rings eggplant, zucchini, tomatoes and pieces of bell pepper. Circles must fit snugly together, occupying the entire space of the form. Sprinkle with parsley, pour olive oil and the remaining sauce and put to bake. Bake until eggplant will turn light brown.

Then sprinkle with cheese and put in the oven for another 10 minutes – to took a crust. “Ratatouille” with spicy mushroom sauce is ready.

Fried champignons cooked with garlic, onions and sour cream

Mushrooms cooked with garlic and sour cream – classic home cooking. For this dish you will need:

1. Champignons – 1 kg.
2. Sour cream 20-25% fat – 400 g.
3. White onion – 200 g.
4. Garlic – 5-7 cloves.
5. Oil for frying.
6. Milk 2-3% fat – 100 ml.
7. Salt, pepper – to taste.

The first step is to fry the onions and peeled garlic cloves. Can do it in butter – it turns out so much more tender. The main thing is to grind well. Then add mushrooms to the pan – their can be cut into slices.

When the contents of the pan are fried, you can reduce the fire, salt, pepper and pour milk with sour cream. After that stands stew fried champignons with onions, garlic and sour cream under the lid about 10 minutes. Just be careful: if the fire is too big, sour cream will curl up.

A simple dish is ready. Very tasty with buckwheat and boiled potatoes. But you can eat as a separate dish.

Champignon paste with garlic, mayonnaise and herbs

This is an unusual version of the paste. Many do not like hepatic a dish, but when they try a paste of mushrooms – they just fall in love him. It can be spread on bread or just eat with a spoon. One more plus – it is stored long enough in the refrigerator or in the freezer the camera. In order to cook a champignon paste with spicy garlic and mayonnaise, you will need:

1. Champignons – 1 kg.
2. Onion – 300 g.
3. Carrots – 300 g
4. Garlic is the head.
5. Mayonnaise – 300 g.
6. Oil for frying.
7. Salt, pepper – to taste.
8. Parsley, dill – 30 g each

To start, fry the onions and carrots. Chop onions finely, and carrots grate on a coarse grater. Add sliced ​​slices to the pan. mushrooms and simmer over low heat until all juice. At the very end, add the garlic cloves passed through crush or grated on a fine grater, and stew for another 5 minutes.

After that, transfer the fried mass to a blender, add greens and chop. Fried champignons with garlic and chopped herbs should turn into a dense dense mass. In order to give paste the delicate texture, add mayonnaise. Its quantity may be different: depending on the juiciness of onions and carrots, fat content mayonnaise and how well you evaporated the liquid. therefore add a little at first, mix and try.

Champignon paste is ready. Can be served with croutons or salt crackers

Mushrooms in mayonnaise with dill and garlic, baked in the oven

Mushrooms are not the most nutritious product: they have a lot of protein, but not enough calories and therefore soup or salad in which there are only mushrooms and vegetables, hard to eat. But here is a dish like champignons in Oven baked mayonnaise with garlic will definitely not leave anyone hungry. In order to cook it, take following ingredients:

1. Champignons – 1 kg.
2. Mayonnaise – 400 g.
3. Salt, pepper – to taste.
4. Dill – 50 g.
5. Garlic – 5 cloves.

First of all, rinse the mushrooms well. You do not need to clean them. Further – marinade. Combine mayonnaise, salt, pepper and chopped dill and garlic. Put whole mushrooms in a saucepan with marinade, cover cover and refrigerate for several hours. The longer the dish will be pickled – the juicier and more tender it will turn out after baking in the oven.

Mushrooms in mayonnaise with dill and garlic to be laid out in sleeve for baking or foil folded in an envelope. 30 minutes at 180 degrees the dish is enough to fully prepare. Put the mushrooms on a dish, pouring them on top of the sauce that remains after baking. A simple and tasty appetizer is ready!

Mushrooms with soy sauce and garlic fried on barbecue

Champignons are great for grilling: they the right shape and wide enough to put them on skewers, and also – are prepared very quickly, so an appetizing crust manages to catch from the fire, but not to burn.

Mushrooms marinated with soy sauce and garlic and fried over an open fire – a great picnic dish. For in order to prepare them, you will need:

1. Mushrooms – 1 kg.
2. Soy sauce – 300 ml.
3. Olive oil – 100 ml.
4. Provencal herbs, pepper – to taste.
5. Garlic is the head.

Rinse the mushrooms, you do not need to cut them. If the legs from the bottom are very dirty – just cut this part. Next, mix soy sauce, oil and spices, peel the garlic cloves and crush them to went juice. Pour mushrooms with marinade and leave overnight in the fridge.

When you string them on skewers, pierce the top of the hat and leg along. You can alternate with garlic cloves and string them along with mushrooms. Champignons with garlic are cooked on the grill very quickly – 5-10 minutes on each side will be in good heat enough.

“Meat fan” with sauce, mushrooms, garlic and tomatoes

Mushrooms are often used not as a main course, but as an ingredient in something more satisfying. For example, there is a wonderful recipe baked pork with mushroom sauce, cheese and tomatoes. For You will need preparations:

1. Pork neck – 1 kg.
2. Mushrooms – 0.5 kg.
3. Oil for frying.
4. Garlic – 5 cloves.
5. Onion – 200 g.
6. Tomatoes – 200 g.
7. Cheese – 200 g.
8. Sour cream with a fat content of at least 20% – 200 g.
9. Salt, pepper – to taste.

“Meat fan” with sauce, mushrooms, garlic and tomatoes – multi-stage and complex dish. And the mushrooms here act as basics for the sauce.

To start, rub the pork neck with oil, salt, pepper, stuff in small pieces of garlic and leave in foil for several hours. Prepare the sauce – fry the mushrooms with sour cream and onions.

Make cuts in pork before reaching the end with a knife. Must get a “fan”. Pour part of the sauce and put in the oven on half an hour at a temperature of 180 degrees. Then insert into the cuts tomatoes, pour the rest of the sauce and sprinkle with grated cheese. Dish need to leave in the oven for another 20 minutes. After the meat completely baked – can be served on the table, cut into portioned parts so that everyone gets a piece of meat and a tomato.

Croutons fried with champignons and garlic

Croutons fried with champignons and garlic can become Great quick breakfast for the whole family. For their preparations take:

1. Toast bread – 4 slices.
2. Garlic – 2-3 cloves.
3. Mushrooms – 200 g.
4. 2 eggs.
5. Oil for frying.
6. Spices to taste.

To start, mix the crushed cloves with oil and moth, dip bread in butter and fry in a pan on both sides until crisp. Separately, fry the mushrooms in slices. Put between two slices of bread a serving of mushrooms, roll a sandwich in a beaten egg and simmer under the lid.

This unusual version of scrambled eggs will appeal to both adults and to children.

Salted champignons with garlic and spices recipe

Champignons salted for the winter with garlic and spices, – a vodka appetizer and an addition to potato dishes and cereals.

This recipe is good because mushrooms are literally salted for a couple weeks, you can eat them right away, or you can roll them up in sterile jars and leave stored for at least a few years. Since champignons – mushrooms that are grown artificially, they contain no harmful substances or natural bitterness, they do not need a long thermal processing or soaking.

In order to cook them, you will need:

1. Mushrooms – 1 kg.
2. Garlic – 2 large heads.
3. Salt – 70 g.
4. Currant leaf – 2 pcs.
5. Horseradish leaf – 2 pcs.
6. Dill umbrellas – 2 pcs.
7. Parsley – 100 g.

The first stage is the preparation of mushrooms. Rinse them well, cut them off the lower part of the leg – as it is usually all in the ground, which is heavy wash off. Hats do not need to be cleaned – after salting, the top crust will become very tender.

Cut the leaves, garlic and parsley into large pieces. Umbrellas divide into 4 parts. You need to salt according to this recipe in enameled pan or deep plate. The main thing is not in metal, otherwise oxidation may begin and the dish will become unpleasant smack.

Put some of the chopped ingredients on the bottom of the pan. Further – put the mushrooms in a dense layer with their heads down. Then salt well and lay out another layer of greenery. Continue until run out of mushrooms. If necessary, add more leaves and some garlic cloves.

When the pan is full, cover the contents with a thick cloth and put on top oppression. This recipe for salted champignons with greens and garlic is fast, so after 2-3 weeks you can open the pan.

Mushrooms are tender and tasty. If desired, they can pack in banks and leave in the refrigerator for the winter.

Boiled mushrooms, pickled for the winter in Korean style with dill, lemon juice and garlic

Korean mushrooms are a good spicy appetizer for vodka, and just a highlight for the festive table.

This pickling option is very sharp, so if don’t like saturated pungency, add less capsicum and a little more lemon juice to maintain a balance of taste with with salt.

To cook Korean style mushrooms with dill and garlic, you will need:

1. Mushrooms – 1 kg.
2. Hot peppers – 100 g.
3. Ground black pepper – 50 g.
4. Salt – 50 g.
5. Vegetable oil – 150 g.
6. Vinegar – 50 g.
7. Garlic – 5 cloves.
8. Juice from 1 large lemon.
9. Sesame.
10. Oil for frying.

First, boil well-washed mushrooms in slightly salted water. They should cook for at least half an hour. If you have a very large specimens, you can cut them in half – so they are better marinate.

Mix boiled champignons with garlic, chopped into thin plates, and fill with oil. Add vinegar and lemon to them. juice.

Separately, fry the sesame seeds in a pan until golden. Oil is not needed much – just so that the seeds do not burn. IN add hot seedless pepper to the pan, sliced ​​into very small cubes. Salt and add black pepper.

Mix the contents of the pan with mushrooms and put in a warm place for a day. Before serving, the oil needs to be drained, but so, so that the sesame seeds, slices of pepper and garlic remain in the dish. Pickled Spicy Mushrooms with Lemon Juice and Garlic ready.

How to pickle champignons with garlic express method

You can marinate champignons with spicy garlic using the express method. Due to the fact that mushrooms are boiled in the marinade, there is such preservation is possible one day after it cooked.

For the marinade you will need:

1. Champignons – 1 kg.
2. Apple or wine vinegar – 0.1 l.
3. Salt – 50 g.
4. Sugar – 100 g.
5. Garlic is the head.
6. Peppercorns – 50 g.
7. Sunflower oil – 0.1 l.
8. Water – 2 l.

In order to cook pickled hot mushrooms with garlic, first you need to prepare the mushrooms. Ok them rinse and cut off the dirt from the legs. If you are not sure product quality, you can clean them, but this is not necessary. Further you need to chop the garlic into thin slices.

Put the pan on the fire, put the garlic, butter, vinegar and spices, pour 2 liters of water. Boil the contents of the pan and add champignons. Cook together for 10-12 minutes over medium heat. under the cover.

Strain the contents of the pan, put the mushrooms in a sterile jar and pour the marinade in which they were cooked. Roll up the can and put in a dark cold place.

Champignons marinated in jars for the winter with garlic, you can eat The next day. But it’s better to wait a couple of months – so they become richer.