Mushrooms are an extremely useful product, as they contain a lot of protein, as well as glycogen carbohydrate, which is found only in animal products. Because of this, mushrooms are also called forest meat. Starting to cook mushrooms in the oven, they need to be washed thoroughly in cold water and cleaned of spoiled and inedible parts. Of course, it is best to use freshly picked mushrooms, but it is worth considering that they are stored for a very short time.
You can also buy frozen mushrooms at the store — they are already peeled and fully prepared for cooking.
We advise you to cook stuffed mushrooms in the oven. We will need:
100 g of any minced meat, 12 large mushrooms, 5 gherkins, half of bell pepper, parsley, grated cheese, a little mayonnaise, pepper, spices, salt.
Rinse the mushrooms well, clean and separate the caps from the legs. Caps should be well cleaned from the inside, as they will have to be filled. Bell pepper and gherkins should be cut into small pieces, parsley should be finely chopped.
Take care of the filling: the legs of the mushrooms must be chopped, mixed with minced meat, herbs, gherkins, bell pepper. Salt, put spices, mayonnaise and chopped garlic. Mix everything thoroughly.
Fill the mushroom caps with the filling so that there is a small slide on top. Lay the foil on a baking sheet, put the hats on it and cover them with another sheet of foil on top. Bake mushrooms in the oven for 15 minutes at a temperature of 200C, then remove the top layer of foil, sprinkle grated cheese on each fungus and put it in the oven again until the cheese is melted and browned.
Stuffed mushrooms are served hot.
Of course, the largest number of recipes for cooking mushrooms in the oven, you can find in Russian cuisine, as these forest inhabitants have always been extremely popular in Russia. Mushrooms were baked, fried, stewed, cooked, pickled, salted. All recipes were handed down from generation to generation, supplemented, changed, and finally reached the present day.
We will tell you how to cook mushrooms in sour cream.
We need:
A pound of mushrooms (porcini, brown boletus, boletus), peeled and cut into small slices, 200 g of onion, a spoonful of good butter, 200 g sour cream, a spoon of paprika, a little coriander, black pepper, 1 bell pepper, a spoon of Greek fenugreek.
Peel and cut the onion into small cubes. Heat a sufficiently deep frying pan and melt butter on it, put onions there. Fry the onion over low heat until golden brown. It is necessary to stir often, not allowing the onion to burn. Remove the pan from the heat, pour in paprika, stir it with onion.
In fresh onion fried with butter, spread fresh mushrooms, mix well. Stew on low heat for 5 minutes under the lid.
If the mushrooms are frozen, then they should be thawed in cold water, and only then put them in the onion. We increase the fire for several minutes to warm the mushrooms. Then we act in the same way as with fresh mushrooms.
Cut the pepper into small cubes, put it in a pan. If there is not enough liquid, we add a little water and continue to simmer another 20 minutes. Then we put salt, sour cream and spices. Stew mushrooms in sour cream sauce for another 10 minutes on a small flame. We observe that the mushrooms in the oven do not burn. At the end of the stewing process, you can put dill greens.
However, life does not stand still, a new technique appears. We advise you to cook mushrooms in the microwave, it is very simple and delicious.
Take 250 g of mushrooms, a clove of garlic, 100 g of butter (cream), salt.
Mushrooms should be peeled, washed well, finely chopped, put in a pan, add oil and chopped garlic. To salt. Cover and put in the microwave for 6 minutes at high power, mix and continue to simmer for 2 minutes.
The finished dish can be consumed as an independent, as well as as a side dish for meat.