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Hot mushroom snacks. Champignon appetizer: quick and tasty. Mushroom champignon appetizer
In the opinion of many, the best cold mushroom appetizer is pickled chanterelles or honey mushrooms with onions and aromatic sunflower oil. And the ideal hot mushroom snack is fried gifts of the forest or purchased mushrooms. This is partly true. These simple snacks with mushrooms are undoubtedly tasty, but, as they say, "no zest", and for a festive feast they are simple. How to surprise guests and please loved ones?
Champignons stuffed with spinach and cheese
Ingredients:
16 large mushrooms, 140 g frozen spinach, 65 g feta, 30 g cottage cheese (e.g. philadelphia, buko), 30 g parmesan or jugas, a small bunch of green onions, salt to taste
Preparation:
To prepare this Stuffed Champignon appetizer, the mushrooms must be washed and dried. Carefully remove the legs, remove the skin from the caps. Defrost spinach, drain in a colander to drain excess liquid. Combine spinach, feta and curd cheese. Chop the green onion finely, add to the curd mass, salt and stir.
Fill the mushroom caps with cheese filling, put in an ovenproof dish, sprinkle with grated Parmesan.
Bake the champignon appetizer with cheese in the oven at 180 ° C for 20 minutes until golden brown. Serve cold stuffed mushroom appetizer.
Champignons with polenta and smoked sausages
Ingredients:
4 large mushrooms, 150 g smoked sausages, 100 g polenta, 1 onion, 1 apple, 50 g hard cheese (for example, Russian), 30 g butter, a small bunch of dill, salt to taste, vegetable oil for frying.
Preparation:
Before you start preparing this snack with mushrooms and cheese, you need to boil water, lightly salt, add polenta in small portions. Boil for 30 minutes with constant stirring, cool.
Peel the onion, cut the peel off the apple and remove the core. Cut the sausages into slices, the apple and onion into small cubes.
Wash and dry the mushrooms. Carefully remove the legs and chop them finely, remove the skin from the caps.
Fry onions, sausages and mushroom legs in a small amount of heated vegetable oil. Add the resulting mixture, apple, chopped herbs and softened butter to the polenta. Mix.
Fill the mushroom caps with the resulting filling, sprinkle with grated cheese on top. Bake in the oven at 180 ᵒС for 10-15 minutes. Serve the champignon appetizer prepared according to this recipe chilled.
Champignons with chicken, mushrooms and pine nuts
Ingredients:
2 large mushrooms, 1/2 onion, 1/2 carrot, 25 g of rice groats, 75 g of chicken fillet, 50 g of mayonnaise, 25 g of soft cheese (such as feta), 20 g of peeled pine nuts, a small bunch of cilantro and green each onions, vegetable oil for frying
Preparation:
To prepare this cold appetizer, the mushrooms must be washed and dried. Carefully remove the legs, remove the skin from the caps. Wash and dry the chicken fillet. Cut the mushroom legs, fillets, peeled carrots and onions into small cubes. Chop green onions and cilantro finely.
Boil the washed rice until half cooked (10-12 minutes). Fry onions, carrots, chicken fillets and mushroom legs in heated vegetable oil for 15-20 minutes. Refrigerate.
Mix sauteed vegetables, mushrooms and chicken fillet with rice, add pine nuts, cilantro and green onions. Season with mayonnaise and stir.
Fill the mushroom caps with the minced meat, put on a baking sheet, chop the cheese on top. Bake this fresh mushroom appetizer in the oven at 180 ° C for 10 minutes. Serve cold.
These photos for recipes for champignon appetizers clearly demonstrate how the resulting dishes look like:
Cold Dishes: Simple Mushroom Stuffed Eggs
Eggs stuffed with mushrooms
Ingredients:
4 eggs, 2-3 champignons, 1 small onion, 60 g mayonnaise, salt to taste, 2-3 tbsp. l. vegetable oil for frying. Garnish: 1 small carrot, 50 g canned green peas. For filing: a few sprigs of dill and / or parsley
Preparation:
To prepare this mushroom snack, eggs must be hard-boiled in salted water (7 minutes after boiling). Cool, clean.
Peel vegetables. Wash, dry and peel the mushrooms.
Boil the carrots for a side dish in salted water for 25-30 minutes. Cool, cut into cubes.
Cut the champignons and onions into small cubes. Fry the onions in heated vegetable oil until golden brown, add the mushrooms, fry for about 7 minutes more.
Next, for this Cut each egg in half, take out the yolks and chop them with a spoon. Mix yolks with fried onions and mushrooms, add half of the mayonnaise. Stuff the halves of the eggs with the resulting mixture, put on a plate, decorate with a net of mayonnaise.
Along with this snack of eggs stuffed with mushrooms, you can serve canned green peas and boiled carrots. Decorate with herbs.
Eggs stuffed with mushrooms
Ingredients:
200 g fresh (or 100 g boiled in their own juice) mushrooms, 4-5 eggs, 20-30 g sprat sprat, 50 g lean ham (optional), 1-2 tbsp. tablespoons of olive oil or sour cream, salt, sugar, mustard, pepper, vinegar, herbs.
Preparation:
To prepare this cold mushroom snack, hard-boiled eggs must be cut in half lengthwise and the yolks must be chopped. Chop the boiled mushrooms, lightly stew in olive oil or sour cream, cool, mix with chopped yolks, sprat, ham and season with olive oil or sour cream.
Stuff the halves of the protein with the resulting mass.
Cold dishes such as mushroom snacks are generally recommended to be garnished with herbs.
Cold and hot mushroom champignon snacks: recipes with photos
Garlic oil with mushrooms
Ingredients:
100 g champignons, 200 g softened butter, 1 carrot, 1/2 lemon juice, 2-3 cloves of garlic, a small bunch of parsley, salt to taste. For serving: slices of bread or loaf Additionally: ceramic tins, cling film.
Preparation:
Peel the carrots, boil until tender, cut into thick slices. Wash, dry and peel the mushrooms. Boil for 5-10 minutes. Chop the parsley finely. Pass the peeled garlic through a press.
Place carrots and mushrooms in a blender and chop. Combine with softened butter. Add chopped parsley and garlic, pour in lemon juice. Salt, mix until smooth. Divide the finished mixture into molds, cover with cling film, place in the refrigerator. Serve the champignon appetizer with slices of bread.
Champignons baked with breadcrumbs
Ingredients:
6 large mushrooms, 1 onion, 50 g rusks, dried marjoram, salt to taste, 2 tbsp. l. vegetable oil for frying. For serving: a few sprigs of dill.
Preparation:
Wash and dry the mushrooms. Clean, put in a deep bowl and pour boiling water for 2-3 minutes. Carefully remove the stems from the mushrooms and chop them.
Peel the onion, cut into small cubes, fry in hot vegetable oil until soft. Add chopped mushroom legs, salt, simmer for another 2-3 minutes.
Grind crackers, add marjoram, fry in a dry frying pan until golden brown.
Fill champignon caps with onion and mushroom filling, roll in a mixture of crackers and marjoram.
Bake in an oven preheated to 200 ° C for 10 minutes. When serving, sprinkle with chopped dill on a ready-made appetizer made from fresh champignons.
Champignons with shrimps
Ingredients:
For this mushroom snack recipe, you will need 12 tiger prawns, 6 small mushrooms, 1/2 lemon juice, 1 clove of garlic, salt and freshly ground black pepper to taste, olive oil for frying and greasing. For serving: 6 green onion feathers.
Preparation:
Wash and dry the mushrooms. Carefully remove the legs (they are not needed), remove the skin from the caps, scrape out the dark part from the inside.
Sprinkle champignon caps with olive oil, salt and pepper. Put on a baking sheet, bake in an oven preheated to 200 ° C for 10 minutes.
Remove the shells from the shrimp, leaving the tails. Make a longitudinal incision from the back side, remove the esophagus. Drizzle the peeled shrimp with lemon juice.
Cut the peeled garlic clove into slices, fry in hot olive oil for no longer than 1 minute. Remove the garlic from the pan, add the shrimp and fry for 2-3 minutes.
See how these mushroom snacks look in the photo below:
Place 2 shrimps in each champignon hat and tie with green onion feathers.
Cucumbers with mushrooms and meat
Ingredients:
2 cucumbers, 150 g of lamb, 70 g of mushrooms, 1 onion, 1 egg, 300 ml of broth, 50 g of flour, 50 g of butter, 2-3 bay leaves, a few peas of allspice, salt to taste, vegetable oil for frying. Optional: culinary thread.
Preparation:
Rinse and dry the meat. Boil for 2 hours over low heat, cool and chop finely.
Chop the peeled onion finely. Wash and dry the mushrooms, cut into small slices. Fry in hot vegetable oil for 7-10 minutes.
Combine mushrooms with meat and softened butter, add egg and flour. Season with salt and stir.
Peel the cucumbers, cut in half lengthways and core. Fill the halves with cooked minced meat, join and tie with culinary thread.
Add bay leaves and allspice peas to the broth, salt. Bring to a boil, boil the stuffed cucumbers over low heat for 10 minutes.
Bean pate with mushrooms
Ingredients:
1 cup red beans, 250 g champignons, 1 onion, 2 tbsp. l. vegetable oil + 2 tbsp. l. for frying, 25 g cilantro, 1 tsp. sugar, salt and freshly ground black pepper to taste.
Preparation:
Soak the beans in cold water for 12 hours (it is advisable to change the water 2-3 times). Pour in fresh water, bring the liquid to a boil, cook for 15 minutes. Drain the water.
Pour the beans again with water, add sugar and cook until the grains soften (if there is any liquid left, drain it). Cool down.
Wash, dry and peel the mushrooms, chop coarsely. Cut the peeled onion into cubes, fry in 2 tbsp. l. hot vegetable oil until soft. Add mushrooms, fry all together for 10 minutes. Season with salt and pepper, cool.
Grind the beans and cilantro until puree with a blender, gradually pouring in the remaining vegetable oil.
Add mushrooms fried with onions, mix. Mushroom appetizer prepared according to this recipe can be salt and pepper if necessary.
Croutons with champignons, leeks and cheese
Ingredients:
50 g of leeks (white part), 50 g of hard cheese (for example, Russian), 1 clove of garlic, salt and freshly ground black pepper to taste, 30 ml of olive oil for frying. For serving: 2 cherry tomatoes, dill or parsley.
Preparation:
Cut the loaf into slices obliquely. Fry in a little olive oil on both sides until golden brown.
Chop the peeled garlic. Sprinkle them with croutons.
Cut the leeks into thin rings, the washed and peeled mushrooms into thin slices. Young mushrooms do not need to be peeled.
Fry the onions and mushrooms in the remaining olive oil for 2-3 minutes. Season with salt and pepper.
Add finely grated cheese to the onion-mushroom mass, mix.
Put the resulting mass on the croutons.
As you can see in the photo, when serving, this mushroom appetizer can be garnished with tomato slices and chopped herbs:
Chicken roll with mushrooms and cheese
Ingredients:
1 chicken, 100 g each fresh mushrooms and, 100 g of hard 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, vegetable oil for frying ... Additionally: cling film, culinary.
Preparation:
Wash and dry the chicken, remove the skin and pour the flesh from the bones. Beat off part of the fillet, howled on the skin, salt, pepper and sprinkle with gelatin.
Dice the peeled onions and carrots. Fry in a piece of heated vegetable oil until soft. Pass the remaining pieces of chicken flesh along with fried vegetables through a meat grinder with a fine grid. Season with salt and pepper.
Wash and dry the mushrooms (peel the mushrooms if necessary), cut into slices. Fry in the remaining vegetable oil for about 15 minutes.
Spread the mushrooms in an even layer on top of the chicken pulp on the skin, sprinkle with finely chopped herbs. Spread the minced meat and fried vegetables on top. Put the next layer of cheese, cut into cubes 1.5-2 cm thick. Roll up, wrap in plastic wrap, tie with culinary thread. Boil the roll for 40 minutes, cool under pressure.
Look at the photo of mushroom snacks according to the recipes presented above:
White mushroom snacks on the festive table
Peppers stuffed with mushrooms, potatoes and ham
Ingredients:
1 sweet bell pepper, 100 g potatoes, 125 g low-fat ham, 75 g porcini mushrooms, 50 g soft cheese (e.g. feta), 25 ml cream of 33% fat, 5 g pickled capers, 8 g French mustard, a bunch of dill , 1 sprig of basil, salt to taste, oil for frying
Preparation:
To prepare this festive mushroom snack, you need to cut the bell peppers in half lengthwise. Remove stalk and seeds. Cut the ham into small cubes, chop the cheese.
Boil the peeled potatoes in salted water for 30 minutes. Cool, peel, cut into small cubes. Wash and dry mushrooms, peel, cut into small cubes. Fry in vegetable oil for 10 minutes.
Chop the basil, dill and capers finely. Add mustard, cream and cheese to greens and capers. Stir and place in the refrigerator for 15-20 minutes.
Combine cheese mass with mushrooms and ham, stir. Fill the pepper halves with the mixture.
Jellied porcini mushrooms
Ingredients:
10, 400 ml of mushroom broth, 2 cloves of garlic, 1 stalk of leeks (white part), 2 tbsp. l. gelatin, 1 tsp. Worcester sauce, salt and freshly ground black pepper to taste, 3 tbsp. l. olive oil for frying. Optional: molds, paper towels.
Preparation:
To prepare this snack with mushrooms, pour gelatin with 100 ml of cold broth, leave for 15 minutes. Bring the remaining stock to a boil. Pour in the swollen gelatin and, stirring vigorously, heat until it is completely dissolved, add the Worcester sauce. Pour a small amount of the mixture into the molds to form a layer about 5 mm high. Cool, refrigerate for 10 minutes to harden.
Wash, dry and peel mushrooms, cut into slices. Chop the peeled garlic in the same way, fry in hot olive oil until golden brown, then remove. Fry the mushrooms in fragrant oil for 1 minute on each side. Transfer to a paper towel to absorb excess oil, pepper and salt.
Cut the leek into thin rings. Remove the molds from the refrigerator. Alternately, place the mushroom slices and leek rings in them. Place the remaining mushroom slices on top and pour the remaining broth with gelatin. Put the porcini mushroom appetizer in the refrigerator to solidify for 2 hours.
"Napoleon" with mushrooms and liver
Ingredients:
200-250 g ready-made puff pastry, 100-150 g chicken liver, 100 g fresh frozen porcini mushrooms, 1 onion, 1 carrot, 50 ml cream 22-35% fat, 1 egg for greasing, salt and freshly ground black pepper - each taste, vegetable oil for frying. For serving: 1 egg, a bunch of dill and / or parsley. Optional: serving ring.
Preparation:
Rinse the chicken liver, remove the films, soak in water for 2 hours. Rinse again, boil for 20-25 minutes. Boil 1 egg in salted water (7 minutes after boiling). Defrost and dry the mushrooms. Peel vegetables. Cut the onion into half 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. Put the liver, pour in the cream, boil for 3-4 minutes. Season with salt and pepper, chop until puree with a blender.
Roll out the dough into a layer 2-3 mm thick, cut out circles from it using a serving ring, put on a baking sheet, brush with an egg. Bake at 180 ° C for 5-6 minutes until golden brown. Fold the mugs on top of each other, smearing with mousse. When serving on the festive table, sprinkle the mushroom appetizer with chopped egg and chopped herbs.
Here you can see a photo for recipes for mushroom snacks for cooking at home:
Cold snacks: mushroom caviar
Mushroom caviar from salted mushrooms
Ingredients:
To prepare the "Mushroom Game" snack, you will need 500 g of salted mushrooms (white, boletus, boletus), 2 onions or 100 g of green onions, 3 tbsp. tablespoons of vegetable oil, pepper.
Preparation:
Finely chop the mushrooms, add chopped onions or green onions. (Onions can be lightly sautéed in vegetable oil.)
Mix everything, add pepper, put in a salad bowl, decorate with onion circles or chopped green onions.
Delicious pickled and salted mushroom snacks
Viennese appetizer
Ingredients:
240 g of cold veal, pork or ham, 200 g of pickled carrots, 300 g of pickled cucumbers, 800 g of cauliflower, 120 g of potato salad, 60 g of mayonnaise, 180 g of medium-sized pickled or salted mushrooms, lemon juice, black pepper, mustard.
Preparation:
To prepare this appetizer with salted or pickled mushrooms, put 1 tbsp in the middle of the dish. a spoonful of mayonnaise, lay the inflorescences of boiled cauliflower on top.
Lay slices of meat (or ham) around, decorate them with carrot slices on top, season the rest of the mayonnaise with lemon juice, black pepper and mustard.
Add pickles and pickled mushrooms, finely diced.
Pickled mushrooms with wine
Ingredients:
1 kg of mushrooms, 150 ml of white wine, 100 ml of vinegar, 150 ml of vegetable oil, black pepper, bay leaves, thyme, salt.
Preparation:
Before you start preparing this delicious snack, the mushrooms must be carefully sorted out and rinsed well. Then pour white wine, vinegar, vegetable oil, add salt, a little black pepper, bay leaf, thyme to taste.
Cook until tender. Soak the marinated mushroom appetizer in the marinade for 4-5 days.
Fried Mushroom Hot Snack Recipes
Tomatoes with oyster mushrooms and chicken liver
Ingredients:
To prepare this hot mushroom snack you will need: 2 tomatoes, 150 g chicken liver, 100 g, 100 ml of dry red wine, 100 g of pitted prunes, 50 g of honey, 50 g of bread crumbs, 20 ml of soy sauce, a bunch of green onions and dill each, 1 sprig of basil, salt and freshly ground black pepper - to taste, 50 g butter for frying.
Preparation:
To prepare such an appetizer with fried mushrooms, you need to soak the prunes in warm water for 20-25 minutes. Chop green onions, dill and basil finely. Wash and dry oyster mushrooms, cut into slices. Fry in half the heated butter for 5-7 minutes. Wash the chicken liver, remove the films. Season with salt, pepper, fry in the remaining heated butter for about 10 minutes. Add honey to the pan with liver, add red wine and soy sauce. Evaporate the liquid and cool.
Cut liver and prunes into cubes, mix with mushrooms and chopped herbs. Cut off the tops of the tomatoes, remove the core with a spoon. Fill the tomatoes with the prepared mixture, sprinkle with breadcrumbs. Bake in the oven at 180ᵒС for 10 minutes.
Turkey roll with chanterelles and spinach
Ingredients:
600-700g turkey fillet, 60g thinly sliced bacon, 300g chanterelles, 10cm leeks (white part), 2 cloves of garlic, 1 bunch of fresh spinach or 200g frozen, salt and freshly ground black pepper to taste, 4-5 Art. l. vegetable oil for frying. Optional: culinary thread.
Preparation:
Chop the peeled garlic and spinach (defrost frozen beforehand). Cut the leeks into rings, the washed chanterelles into slices.
Remove excess fat from the fillet, cut lengthwise, guiding the knife in a spiral and unfolding it into a layer.
Fry the garlic in heated vegetable oil for 2-3 minutes. Add the mushrooms, add the leeks after 5-7 minutes, fry for another 2 minutes. Add spinach, fry for 1 minute. Add salt and pepper.
Season the meat with salt and pepper. Spread the filling in an even layer on the turkey fillet, leaving 2-3 cm free from the edge, roll up into a tight roll.
Spread bacon evenly over the surface of the roll. Tie with culinary thread. Bake in an oven preheated to 180 ° C for 30 minutes. Remove from oven and cut into slices.
Cold dishes: snacks from mushrooms and vegetables
Dishes such as mushroom vegetable snacks are especially popular with ladies as they are quite low in calories.
Tomatoes stuffed with mushrooms
Ingredients:
300-400 g of fresh mushrooms, 4-5 large or 8-10 small tomatoes, 2 tbsp. tablespoons of butter, 3-4 tbsp. tablespoons of sour cream or mayonnaise, 1 hard-boiled egg, 50-60 g of onions, radishes or cucumbers, dill or parsley, salt, pepper.
Preparation:
To prepare this cold appetizer from vegetables and mushrooms, large tomatoes need to be cut in half, in small ones, thinly cut off the top, remove seeds and pulp, salt and pepper inside.
Stew the chopped mushrooms with onions in their own juice or add butter.
Cool the mushrooms, mix with the diced egg, add mayonnaise and some tomato pulp.
Stuff the tomatoes with the resulting mixture and garnish with dill or parsley. You can also garnish this cold vegetable and mushroom appetizer with radish or cucumber slices.
Cucumbers stuffed with mushrooms
Ingredients:
200 g of pickled or salted mushrooms, 2-3 cucumbers, 1-2 tbsp. tablespoons of grated horseradish, 4-5 tbsp. tablespoons of sour cream, 1 tomato or red pepper, dill or parsley, vinegar or lemon juice, salt.
Preparation:
To prepare such a snack from vegetables and mushrooms, peeled cucumbers need to be cut: small - lengthwise into 2 parts, large - into 4-5 parts 5-6 cm long (do not peel cucumbers with soft tender skin).
Remove the seeds, preserving the integrity of the pieces, and salt each of them.
Chop the mushrooms, mix with sour cream, add salt, grated horseradish, vinegar, mix everything and stuff the cucumbers with the resulting mass.
Decorate a snack of vegetables and mushrooms with herbs and slices of tomato or pepper.
Mushroom appetizer goes well with any table. It can be eaten hot or cold. The dish is also perfect for a children's table. Mushrooms will go well with chicken, potatoes, they can also be eaten as a main course, adding sour cream sauce. Mushroom hedgehog is an original serving of a dish that is quite simple to prepare. Any kind of mushroom will do, it can be forest mushrooms that you or your loved ones have recently collected, but champignons bought in a store will also work. If you want to surprise your guests, then this recipe is for you!
Mushroom julienne according to this recipe was served in every Soviet restaurant and was one of the favorite dishes of a hot snack. It is really delicious and will delight all family members. For those who have forgotten how mushroom julienne was made in the Soviet Union - this recipe. Mushroom julienne is an excellent dish not only for a festive table, but also on weekdays, it will brighten up your everyday table.
Each season has its own traditional food categories. At the beginning of autumn, dishes made from bell peppers, cauliflower and, of course, mushrooms are very popular. Such an appetizer looks very attractive on a festive table. The combination of steamed cauliflower and fried mushrooms is very beneficial and interesting. After all, there are more benefits and vitamins, but the taste is not immediately clear what is included in the amazingly tasty filling. Try it!
Tartlets have been known since ancient times of Ancient Rome, then not a single feast took place without them. As you know, the ancient Romans were very fond of crazy feasts, which often dragged on for days, or even weeks. For such festivities, tartlets - small baskets of dough with a filling - were perfect. The tartlets could be eaten with the filling and the dishes remained clean. In addition, the baskets were very small (up to 10 cm in diameter), so they could treat a large number of guests without spending too much food. Any filling could be put into the tartlets - meat and liver pate, fish, vegetable salads. With any filling, this dish has always been popular. True, at that time it was called pate, not a tartlet. Several centuries later, the dish appeared and became popular in France, and already here it was given the modern name "tartlet", which in translation means a small pie. French chefs have made this dish even more varied. For baskets, puff, yeast, unleavened dough, cheese, potatoes were used. They were baked separately or together with the filling. By the way, it was the French who came up with the idea of filling puff pastry baskets with fruits and berries. Tartlets were served as a snack in expensive restaurants. In our time, tartlets are no less popular than in the days of Ancient Rome. They are served at buffets, and at the festive tables they are snapped up first. I suggest making potato tartlets stuffed with mushrooms.
The long-awaited New Year is coming soon, which will certainly bring all of us a lot of joy, happiness and sincere smiles. We all know that in order to adequately celebrate this holiday, you need to properly prepare. This also applies to the New Year's table. That is why today I propose a recipe for pickled champignons, which will be an excellent option for an appetizer for a festive table.
If you are an avid mushroom picker, then you will definitely need a recipe for pickled butter, which you will find on this site. After all, it is the boletus that is the most delicious mushrooms that are purchased for the festive table in stores. But you will be the smartest of all, since you will have jars with personally collected butter hidden in your bins!
Champignons have been prepared for thousands of years and never lose their popularity. They can be called a delicacy, as they are always present on the festive table and not only. Today they are used in a variety of recipes: in salads, they are stuffed with other products, stuffed, pickled, stewed, fried, etc. This list can be continued for a long time. But more and more often they are fried, and in the end it also turns out a decent dish. And fried champignons according to this recipe are very, very tasty, they can be compared to pieces of meat. All spices simply form an extravaganza of taste.
Unleavened shortbread tartlets with wild mushroom, chicken and cheese salad. A great solution for a festive snack or family Sunday lunch. I added sunflower seeds to the dough, you can decorate the tartlets with olives, herbs or some small details - canned corn, green peas or beans.
Nowadays, snacks made from Armenian lavash are very popular. After all, they are prepared quite simply, while they turn out to be very tender and tasty. Plus, you can choose your favorite ingredients. These snails can be cooked with egg, salmon or salmon, sausage, cheese, and even potatoes. In our family, we love to cook snails with ham and mushrooms. If you also love these ingredients, then be sure to cook snails using this recipe.
Champignons are mushrooms that are available to us throughout the year. Many delicious dishes can be prepared from them. Below you will find recipes for appetizers made from fresh, pickled and baked champignons.
Champignon appetizer in the oven
Ingredients:
- champignons - 500 g;
- hard cheese - 150 g;
- mayonnaise - 3 tbsp. spoons;
- garlic - 2-3 cloves;
- butter - 25 g.
Preparation
Wash the champignons thoroughly and cut off the legs as close to the hat as possible. Put the mushrooms in a baking dish with the hat down, pressing tightly together, as they will become smaller during the baking process. Put a piece of butter in each mushroom cap. For the filling, three hard cheese on a fine grater, add the garlic passed through a press and mix. Stuff the caps with the filling and bake at 180 degrees for about 20 minutes. That's it, the champignon and cheese appetizer is ready, you can serve it both hot and cold.
Mushroom champignon appetizer
Ingredients:
- champignons - 0.5 kg;
- onion - 1 pc.;
- carrots - 1 pc.;
- garlic - 3 cloves;
- vegetable oil - 70 ml;
- salt, black pepper.
Preparation
My mushrooms and cut into arbitrary pieces. Cut the onion into cubes, and three carrots on a grater. In a frying pan, heat half of the vegetable oil and fry the vegetables in it until tender over low heat. Then we transfer them to the bowl of a blender or food processor. Pour the rest of the oil into the pan and fry the mushrooms. Also, then we transfer them to the onion with carrots and chop. put again in the pan, salt, pepper to taste, add chopped garlic, salt, pepper to taste, mix and simmer for about 5 minutes over low heat.
Fresh champignon appetizer
Ingredients:
- champignons - 300 g;
- sweet pepper - 200 g;
- onions - 200 g;
- mushroom soy sauce - 1 tbsp a spoon;
- salt, Italian herbs, paprika, oregano - to taste;
- vinegar - 1 tbsp. a spoon;
- vegetable oil - 2 tbsp. spoons.
Preparation
Wash the champignons well, cut off the legs. If the mushrooms are small, we leave them intact, if large, we cut them into pieces. Cut the sweet pepper into half rings. It is advisable to take peppers of different colors, then the salad will come out bright and beautiful. We also cut the onion into half rings. Combine all ingredients, add soy sauce, spices and mix. Mix the vinegar with vegetable oil, pour the resulting mixture over the snack with champignons, put it in the refrigerator for about 1 hour, then stir and serve.
Stuffed champignons appetizer
Ingredients:
- large champignons - 4 pcs.;
- boiled frozen shrimp - 100 g;
- sour cream 25% fat - 1 tbsp. a spoon;
- red caviar - 1 tbsp a spoon;
- grated hard cheese - 1 tbsp. a spoon;
- green onions - to taste;
- vegetable oil - 15 ml;
- butter - 40 g;
- salt, pepper - to taste.
Preparation
Cut off the legs in the champignons. Melt butter in a frying pan, pour in vegetable oil, put chopped mushroom legs, green onions, shrimps and fry, salt and pepper to taste. Stuff the mushroom caps with the resulting filling, sprinkle with grated cheese and bake at 200 degrees for 15 minutes. Decorate the finished stuffed champignons with red caviar.
Pickled champignon appetizer
Ingredients:
Preparation
Boil whole mushrooms until tender in salted water, and then cool. Cut the onion into rings, the pepper into cubes. For the marinade, mix vegetable oil, vinegar, chopped garlic, sugar and 200 g of mushroom broth. We place the boiled mushrooms in a jar, fill with marinade and put in the refrigerator for at least 12 hours. Put the finished pickled champignons in a salad bowl and sprinkle with chopped parsley on top.
Champignons are the most common mushrooms and, accordingly, the most frequently used ingredient for preparing many dishes. Soups, side dishes, salads, preparations, main dishes and snacks can be prepared with mushrooms! This collection contains a selection of unique recipes for hot and cold champignon appetizers.
Quick snack with mushrooms
Ingredients:
- 0.5 kg fresh medium-sized mushrooms;
- 100 ml of vegetable oil;
- 50 ml 3-4% apple cider vinegar;
- 1 tsp salt;
- 0.5 tsp black pepper;
- 0.5 tsp ground coriander;
- 0.5 tsp sesame;
- 2-3 cloves of garlic;
- 1.5 tsp red hot pepper.
Cooking method:
- Wash the mushrooms, dry them with a napkin, cut into slices.
- We mix seasonings, salt. Cut the garlic into slices. Add vinegar. Stir well.
- Mix the chopped mushrooms with the seasoning mixture.
- Bring the oil to a boil, distribute it evenly over all the mushrooms in a thin stream, stirring gently at the same time. Leave for 10-15 minutes to cool and serve.
- You can leave the mushrooms in the refrigerator - the longer the appetizer waits for its turn, the more semi-fresh mushrooms will become pickled.
Champignon tartlets
Ingredients:
- ready-made tartlets (mine 5cm inner diameter, 20pcs.)
- mushrooms champignons 1 kg.
- onion 1 pc.
- cheese 150-200 gr.
- cream (not heavy) about 1/2 cup
- dry basil (quantity of your choice)
- vegetable oil for frying
Cooking method:
- Wash the mushrooms and cut into small cubes. Chop the onion as finely as you can. Heat vegetable oil in a pan, fry the onion until transparent, add the mushrooms and fry until tender until the liquid from the mushrooms evaporates.
- Season with salt and basil. Add the cream (so that it covers two thirds of the mushrooms) and cook until the mushrooms are slightly creamy. Cool the mushrooms.
- Grate the cheese and add to the mushrooms, mix everything together. Preheat the oven. Fill each tartlet with mushrooms and bake in the oven until the cheese is golden brown.
Champignon appetizer
Ingredients:
- champignons 0.5 kg
- onion 2 pcs
- vegetable oil for frying 100 ml
- cheese 100 gr
- ground black pepper
Cooking method:
- Clean mushrooms from soil and debris with a brush, rinse under running water and discard in a colander to dry. Never put mushrooms in water - they have a loose structure and are instantly saturated with moisture, which will impair their taste.
- Chop two large onions and mushrooms
- Heat vegetable oil in a skillet and fry the onion in it.
- Add the mushrooms and fry with the onions. Stir and watch not to burn.
- The mushrooms are ready in about 20 minutes. Season them with salt and pepper, stir, transfer to a bowl and cool.
- Gently with salt, because cheese will be added to this dish!
- Grate the cheese on a fine grater. I used Parmesan, it is firm and well distributed in the mushroom mass with stirring.
- Set aside 1 tablespoon of cheese to sprinkle the tartlets on top.
- Mix the cooled mushrooms with grated cheese.
- Fill the tartlets with the mushroom-cheese mixture.
- Sprinkle cheese on top. This is a ready-made appetizer and in this form, tartlets can be served to the table.
- If you want to take such a snack for a picnic or to the office, put the mushrooms in a shipping container and arrange them on the tartlets on the spot.
- In just 5 minutes, this cold appetizer can be turned into a hot one - place the tartlets sprinkled with cheese under the grill or in the microwave.
- The tartlets can be filled with champignon julienne.
Tartlets with mushrooms and cheese
Ingredients:
- Russian cheese - 20 gr.
- Dill - 5 gr.
- Mayonnaise - 7 gr.
- Canned champignons - 200 gr.
- Tartlets (12 pcs.) - 240 gr.
- Carrots - 25 gr.
- Onions - 40 gr.
- Sunflower oil - 20 gr.
- Salt - 2 gr.
Cooking method:
- Chop the onion, grate the carrots.
- In a preheated pan with sunflower oil, fry the onions and carrots until golden brown.
- Transfer the fried onions and carrots to a deep container. Put the mushrooms in a pan, fry with the lid closed for 10-15 minutes over low heat.
- Put the mushrooms in a container with the onions and carrots, chop with a blender.
- Grate the cheese, finely chop the dill.
- Add half of the chopped herbs, cheese, mayonnaise, salt to the cooled mushrooms and overcooking.
- Put the mixture in tartlets, sprinkle with dill.
- Serve the appetizer right away so that the tartlets do not have time to lose their crisp taste.
Cheese must be added to the cooled mushrooms and overcooking, otherwise it will melt. The appetizer goes well with white and red wine, champagne and alcoholic cocktails.
Julienne with mushrooms and cream
Julienne can be done in many ways. Pouring for it can also be made from mayonnaise, sour cream, cream, or make béchamel sauce. In the classic version, cream is used. I suggest you try this delicious appetizer.
Ingredients:
- fresh mushrooms (usually champignons) - 400 gr.
- chicken fillet - one breast
- onions - 1 pc.
- hard cheese - 100 gr.
- wheat flour - 1 tbsp. l.
- cream 20-22% - 400 ml
- salt, black pepper, allspice - to taste
Cooking method:
- Wash the chicken breast, cover with cold water and cook. When the water boils, remove the resulting foam, reduce the heat, salt. After 10 minutes, put a few peas of allspice to the chicken, you get a very pleasant aroma. Cook the chicken in total for 20 minutes after boiling the water.
- While the chicken is cooking, prepare the mushrooms. Wash and peel the champignons (remove the peel from the cap). Cut the mushrooms into large enough slices. Peel the onion and cut into small cubes. Heat vegetable oil in a skillet and fry the onion until soft (about 2 minutes). Put chopped mushrooms on the onion, stir.
- The mushrooms will release the water, you need to fry until the water evaporates, after which the mushrooms are slightly browned. This will take about 10-15 minutes. Salt the mushrooms at the end. If you add salt first, the mushrooms will become very dehydrated and dry.
- When the chicken is cooked through, cut it into fibers. Better to do this with two forks, because the chicken is still hot.
- When the mushrooms are lightly browned, add flour to them, stir and fry for another minute and a half.
- It's time to add cream to the mushrooms. Pour in the cream, stir. Simmer mushrooms and cream over medium heat, stirring occasionally, until cream begins to thicken. Add the chopped chicken to the mushrooms, mix. The base for the julienne is ready. You can lay it out in cocotte makers or pots.
- When all the tins are full, rub the cheese on a coarse grater and place on top of the base.
- Put the julienne in a preheated oven to 200 degrees. It is good if the "grill" mode is also on, so you will get a delicious cheese crust faster. We send the dish to the oven only so that the cheese melts. The rest of the ingredients are ready. Determine readiness visually by brown cheese.
Julienne in tartlets with champignons
Julienne in tartlets is a familiar dish with an unusual presentation. You need to eat it right with a "plate", which is a basket of dough. A hearty appetizing appetizer with a golden crust is perfect as a snack and will complement the main dishes of the festive table.
Ingredients:
- chicken fillet - 250 g;
- champignons - 200 g;
- cream (20%) - 200 g;
- hard cheese - 150 g;
- flour - 1 tablespoon;
- onion - 1 pc.;
- ready-made shortcrust pastry tartlets - 20;
- salt and pepper to taste.
Cooking method:
- Boil chicken fillet, cool.
- Cut the mushrooms into small pieces. In this case, you can use both fresh (pre-washed and cleaned) and pickled mushrooms.
- Grate the cheese on a coarse grater.
- Heat a small amount of vegetable oil in a frying pan and fry the onions in it first, and then the mushrooms (if fresh mushrooms are used).
- Cut the cooled chicken fillet into cubes and add to the rest of the ingredients in the skillet.
- Heat the cream and dilute it with the chicken broth in which the fillet was cooked (about 50 ml). Pour the resulting mixture into a pan and leave everything to simmer over a shallow fire until the liquid is about half boiled down. Season to taste and add flour, stirring constantly. In half a minute, the julienne will be ready.
- Julienne is placed in ready-made tartlets, sprinkled with grated cheese on top and baked in the oven at 200 degrees until golden brown.
Profiteroles with mushrooms
Ingredients:
For the test:
- butter - 100 g
- eggs - 5 pcs.
- water - 125 ml
- milk (2.5%) - 125 ml
- flour - 150 g
- sugar - 8 g
- salt - 10 g
For filling:
- porcini mushrooms - 300 g
- milk mushrooms - 300 g
- butter - 60 g
- feta cheese - 500 g
- parsley - 5 branches
- ground black pepper - 3 g
Cooking method:
- Knead the dough: combine water, milk, butter, salt and sugar. Bring to a boil, add flour, boil, stirring constantly, for 30 seconds.
- Remove from heat, continue stirring for 30 seconds, turn onto the stove and keep on fire for another half minute, stirring occasionally. Then cool the dough for 5 minutes. and add eggs one at a time at intervals of 10 seconds.
- Using a pastry bag, place the portions of the dough on a baking sheet with parchment. Lubricate the tops with water. Bake for 10 minutes. at a temperature of 210oC. Then lower the temperature to 175oC and bake for another 20 minutes. Leave the finished profiteroles in the oven with the door ajar for 5 minutes.
- For the filling - cut the boiled mushrooms into cubes, fry in butter for 10 minutes. Divide the cheese, chopped with a blender, into two parts. Add chopped greens to one part, fried mushrooms and black pepper into the other.
- Cut off the top of the profiteroles, put the filling with mushrooms, then use a pastry bag to put the cheese with herbs in the shape of a flower. Cover the filling with the cut top.
Profiteroles with champignons
For profiteroles:
- butter - 100 gr;
- water - 1 glass;
- flour - 1 glass;
- eggs - 5 pcs;
For filling:
- champignons - 800 gr;
- onions - 2 pcs;
- cream 22% - 500 ml;
- vegetable oil - 3 tablespoons;
- salt.
Cooking method:
- Pour water into a saucepan, cut butter into large cubes and put in water. We put on fire, we need to bring to a boil.
- As soon as it boils, put the flour into the pan and immediately pull the pan off the heat. Mix vigorously. It turns out that there is such a mass.
- Next, we drive in eggs one at a time and stir until smooth after each. As a result, we get such a smooth mass.
- Preheat the oven in convection mode up to 200 degrees. Cover the cold baking sheet with baking paper. We didn't have it, we took the foil - but it's worse.
- With a tablespoon (2/3 tablespoons) at a considerable distance from each other we "plant" the cakes (they greatly increase when baking). We send it to the oven for half an hour. Do not open!
- My mushrooms. Finely chop the onion. Cut the mushrooms into cubes. Heat vegetable oil in a frying pan and add onions to it. Saute for 3 minutes over medium heat, stir.
- Then we send the mushrooms there, fry for about 5 minutes. Then pour in the cream, bring to a boil, salt. Simmer for another 5 minutes on low heat.
- Remove the finished buns from the oven. We immediately detach them from the foil (then it will be unrealistic to do this). It is easier to peel off the paper.
- Cut the bun lengthwise with a sharp knife and put the filling inside. Cover with a "lid" of dough.
Puff pastry envelopes
Ingredients:
- puff pastry - 1 pack (there are 6 sheets in my pack).
- champignons - 0.5 kg (or other mushrooms)
- onions - 2 pcs.
- butter - 1 tbsp. l.
- cheese - 100-200 g
- green onions optional
- egg - 1 pc. (yolk for brushing)
- flour - 1-2 tbsp. l.
- salt to taste
Cooking method:
- We start with the filling: finely chop the mushrooms and onions, fry them in butter, adding salt to taste. Whichever filling you choose, it is better to fry it a little.
- The vegetables will shrink and give off a little water. This way your envelopes won't flatten after baking and the filling won't get too wet.
- We defrost the dough sheets (after taking them out of the refrigerator), cut them into squares, add a little flour, roll each square separately. If you add too much flour, it will not stick well. It is also not desirable for the dough to "wait" for a long time for the filling. It weathers and dries quickly enough.
- Put the cooled filling on each square of dough. We connect the opposite ends of the square, and the edges need to be stitched so that we get an envelope.
- As a filling, you can use different products and any combinations of them. For example, finely chopped cheese and chives. Another option is ham, cheese, and bell peppers:
- We spread the resulting envelopes on a baking sheet, the bottom of which is preliminarily covered with baking paper. Beat the yolk a little and grease the surface of the envelopes.
- Place the sheet in an oven preheated at 200 C (375 F). Bake until the envelopes are golden brown. It takes 20-25 minutes.
Champignon appetizer
Ingredients:
- Puff pastry - 1 Piece (packing)
- Butter - 100 Grams
- Champignons - 4 Glasses
- Garlic - 4 Cloves
- Dry white wine - 1/2 Glass
- Grated Parmesan - 1/3 Glass
Cooking method:
- Chop the champignons (not very finely).
- Melt the butter in a skillet, add the garlic and fry a little over low heat.
- Then we increase the fire, add mushrooms to the garlic, mix, add salt and pour in the wine.
- Simmer the mushrooms until all the liquid has evaporated.
- Before working with the dough, it must be defrosted.
- Cut a layer of dough into 4 equal parts and lightly grease with oil. Put the filling in the middle of each square.
- Sprinkle with grated parmesan on the filling
- We collect the square in a knot.
- We spread a baking sheet on a greased baking sheet and set to bake in the oven at 200 degrees for 15 minutes.
Mushroom buns in puff pastry
Ingredients:
- puff yeast-free dough 500 g
- potatoes 5 pcs.
- onions 2 pcs.
- hard cheese 100 g
- mushrooms (dry forest or fresh champignons) 200 g
- chicken eggs 2 pcs.
- vegetable refined oil 2 tbsp. l.
- 1 small bunch of fresh parsley
- ground black pepper 0.5 tsp
- Provencal herbs 1 tsp
- fine salt to taste
Cooking method:
- Since our puff pastry is already ready, we need to prepare the filling for the mushroom buns. First, wash and peel the potatoes thoroughly. Fill the prepared roots with cold water.
- Then put the pot of vegetables on medium heat and wait until the water begins to boil. Remove the foam with a slotted spoon, then add salt to the water. Boil the potatoes for 15-20 minutes after boiling.
- The cooking time directly depends on the variety and size of the root crop. If you have different sized potatoes, you can cut the large tubers in half so that all the vegetables cook at the same time.
- When the potatoes are boiled and soft, gently drain the water from them. Let the roots cool to room temperature. Then cut the potatoes into small cubes.
- We will clean and wash both onions. Cut the onion into small cubes.
- Heat a few tablespoons of refined vegetable oil in a deep non-stick frying pan. I used sunflower oil, olive oil or corn oil will work as well. Put chopped white onions in a pan and fry them until they become transparent.
- Now let's get to the mushrooms. For the preparation of mushroom pouches, you can use dry forest mushrooms or fresh champignons.
- Dry mushrooms must first be soaked in warm purified water for one hour. Then they need to be squeezed out of excess moisture and cut into medium-sized pieces. Wash and clean the champignons, if necessary. Cut the mushrooms into small pieces.
- When the onion is soft in the pan, add the chopped mushrooms to it. While stirring occasionally, we continue to fry the ingredients so that all the liquid evaporates.
- Season with salt and pepper to taste and remove from heat. Transfer the finished mixture to a dry bowl, in which we will mix the filling for the mushroom pouches. Grind a piece of hard cheese on a grater, as required by the recipe.
- When the mushrooms with onions have cooled down a little, add the grated cheese to them so that it does not melt.
- Wash and dry the parsley. Additionally, you can add dill or cilantro. Chop the parsley finely and add it to a bowl with other foods. Next, add chopped boiled potatoes to the rest of the ingredients.
- Add some Provencal herbs to the mixture and mix everything thoroughly. If desired, you can omit the spices or use other spices, such as nutmeg or dried basil. We will definitely try the finished filling and, if necessary, add some more salt or spices.
- Pre-defrost the finished dough at room temperature, as indicated in the instructions on the package. Sprinkle flour on the working surface and roll out the yeast-free dough into a layer 3 millimeters thick. Using a knife, cut the dough into rectangles (I have about 10 by 15 centimeters).
- Beat two chicken eggs in a separate bowl. Using a special cooking brush, brush each rectangle of dough with a beaten egg.
- Then on each piece we put about one and a half tablespoons of the filling diagonally, as in the photo. First, wrap the top edge of the dough, covering the filling with it. Then we wrap the bottom edge of the dough, forming the product in the form of a bag.
- Fold the edge of the dough back and pinch the edge a little. Put the prepared pouches with filling on a baking sheet covered with cooking paper. Lubricate the baked goods with a beaten egg to make the baked goods golden brown and put the baking sheet in the preheated oven. We will bake the pouches for 15-20 minutes at 200 degrees. When they are golden, carefully remove them from the oven and transfer them to a plate. I got 16 products.
- It is better to serve ready-made aromatic pastries warm, immediately after cooking. Alternatively, cooled bags with mushroom filling can be heated in a microwave oven, then they will be like fresh baked.
Champignon appetizer
Ingredients:
- Champignons - 24 Pieces
- Minced turkey - 450 Grams
- Garlic - 1 Clove
- Green Onions - 1 Bunch
- Breadcrumbs - 1/3 Cup
- Soy sauce - 3 Tbsp. spoons
- Ginger Root - To taste
- Protein - 1 Piece
- Chili Flakes - To taste
Cooking method:
- Wash the mushrooms, cut off the leg, then chop. Heat a frying pan with vegetable oil. Arrange the mushrooms, add the minced turkey and stir. Read more:
- Peel the garlic, pass it through a press and add to the pan.
- In a separate bowl, combine bread crumbs, chopped green onions, 2 tablespoons soy sauce, finely grated 1 centimeter of ginger root, egg white, and 1/8 teaspoon of red pepper flakes.
- Add everything to the pan and stir well.
- Peel and wash the mushroom caps, pour the remaining soy sauce over them. Spoon in about 2 teaspoons each of the filling.
- Put the mushrooms on a baking sheet and put in an oven preheated to 160 degrees, bake for 10-20 minutes (depending on the size of the caps).
- Put the finished appetizer on a plate and serve already cooled down.
