Lenten dishes with mushrooms are a real find for those who find it difficult to refuse meat.
First and second courses, salads and pastries are prepared with mushrooms.
Lenten dishes with mushrooms - the basic principles of cooking
Pickled, boiled or fried mushrooms are used in salads. Lenten salads with mushrooms are hearty and incredibly tasty.
Hot, nourishing, lean mushroom soup is perfect for lunch. Soups with mushrooms are cooked with vegetables, cereals or noodles. It can be soups, borscht or lean soup.
Main dishes with mushrooms are also cooked with vegetables, legumes or cereals. Mushrooms are boiled, then fried or stewed with the rest of the ingredients.
Mushrooms for lean dishes can be used dried, pickled or fresh mushrooms. The main requirement is that only vegetable products are used in the preparation of mushroom-fast dishes.
Recipe 1. Lenten salad with mushrooms and vegetables
Ingredients
sweet large carrots;
common salt;
three fresh, large champignons;
60 ml rast. oils;
large onion;
5 ml of lemon juice;
half art. frozen green peas;
ground black, and chili, coriander.
Cooking method
1. Peel a large onion, rinse it under the tap, cut it in half and chop with long feathers.
2. Peel off the cap of champignons, cut the legs, wash the mushrooms, and dry with a napkin. Chop the mushrooms in not very thin slices.
3. Peel the carrots, rinse and grate, as for a Korean salad.
4. Pour green peas with cold water. Then drain on a sieve, put it in boiling water for a minute, put it in a plate and pour boiling water for another two minutes. Drain hot water and rinse again with cold water. After this procedure, the peas will become soft.
5. Put the frying pan on the stove, pour a little oil and fry the mushrooms over high heat until golden brown. Salt, pepper a little, and remove the mushrooms on a plate.
6. Pour more oil into the pan, and put onion, slightly twist the fire, and fry it until soft. Salt, and shift to the mushrooms.
7. Put the carrots in the same pan and fry until soft. Put it in a plate with mushrooms and onions. Add green peas to vegetables. Season with coriander, hot and black pepper.
8. Pour into a small bowl of art. spoon refined oil, add lemon juice and whisk. Pour over the salad dressing, salt and mix. Serve the salad warm.
Recipe 2. Lenten salad with mushrooms and crab sticks
Ingredients
200 g of crab sticks;
200 g lean mayonnaise;
150 g of rice;
salt;
large onion;
250 g pickled mushrooms;
a can of canned corn.
Cooking method
1. Rinse the rice until the water is clear. Boil the cereal and drop it into a colander. Rinse again and leave to all glass water.
2. Open cans of mushrooms and corn. Drain the marinades from both cans.
3. Free the crab sticks from the film and chop into pieces.
4. Peel the onion, rinse and chop.
5. Put the mushrooms on a sieve and rinse under the tap. Finely chop.
6. Fold all ingredients in a bowl, salt. Add lean mayonnaise and mix. Put in a salad bowl and decorate with sprigs of greenery.
Recipe 3. Lean Potatoes with Mushrooms
Ingredients
a kilo of potatoes;
salt, cilantro and ground pepper;
350 g of champignons;
parsley and dill - a bunch;
50 g of onion;
20 g carrots;
85 g of sunflower oil;
flour - 35 g
Cooking method
1. Rinse the potatoes thoroughly, and boil it directly in the peel. Drain the potatoes with water, peel and cut into large chunks.
2. Peel the onion, rinse and cut into small feathers. Peel and grate the carrots.
3. Remove the film from the champignon caps and chop. Put the mushrooms and onions in the heated sunflower oil and sauté until golden brown. Pour in flour, mix and fry a little more. Then pour in a small amount of water, and lay out the carrots. Mix everything, salt, and simmer for about 20 minutes.
4. Put the potatoes in a heat-resistant form, spread the mushrooms with vegetables on top, pepper, sprinkle with cilantro, sprinkle with oil and send to the preheated oven. Sprinkle with herbs before serving.
Recipe 4. Lean soup with green peas
Ingredients
medium carrot;
30 g leek;
onion - 1 pc.;
5 g of dill;
potato - 2 pcs.;
150 g of fresh champignons;
cabbage - 200 g;
5 g of vegetable oil;
canned peas - 100 g.
Cooking method
1. Peel the vegetables and rinse. Chop the onion with large feathers. Cut the carrots into thin halves. Cut the potato into small cubes.
2. Pour oil into the pan and fry the onions and carrots for three minutes. Then pour a liter of boiling water.
3. Chop the cabbage into thin strips. Send it to the pan, turn the heat on, and cook for about 15 minutes. Then put the potatoes in the soup.
4. Rinse the mushrooms, cut the large mushrooms in half, and place in boiled broth. Cook another 10 minutes. Next, add green peas to the soup, add salt and season with spices and pepper. Boil, turn off the stove, and insist for another 20 minutes. Pour into plates, in each put chopped greens of dill and leek rings.
Recipe 5. Lean Soup with Mushrooms and Cauliflower
Ingredients
honey agarics - 300 g;
greens, salt, pepper and bay leaf;
3 liters of water;
sunflower oil;
potato - 3 pcs.;
medium carrot;
four cauliflower inflorescences.
Cooking method
1. Put the pan with water on the stove, put the peeled mushrooms and cook for half an hour.
2. Peel and rinse the vegetables. Chop the potato with cubes. Also chop half the carrots. Rub the remaining carrots. Chop onion finely.
3. In a saucepan with mushrooms, add potatoes. Fried grated carrots and onions until golden brown in sunflower oil.
4. Slice the cauliflower and send it to the boiling soup. Cook ten minutes. Season with pepper and bay leaf, salt. Fry shift in the soup, let it boil for about five minutes. Leave to infuse.
Recipe 6. Lenten soup with sauerkraut
Ingredients
two and a half liters of mushroom broth;
champignons - 150 g;
half a kilogram of sauerkraut;
four potatoes;
85 ml of sunflower oil;
large carrot;
onions - three pcs.;
bay leaf and table salt.
Cooking method
1. Pour a little oil into a cauldron and place on a stove. Squeeze the sauerkraut, put it in the oil, and simmer until soft under the lid. Add water periodically so that the cabbage does not burn.
2. Peel the vegetables and wash. Cut the potatoes into strips. Grate the carrots coarsely. Chop the onion with thin feathers.
3. Remove the top layer from the champignon caps, and cut into slices.
4. Boil the broth in a saucepan and place the potatoes in it. Salt and boil until soft.
5. Fry grated carrots and onions in hot oil, put the mushrooms to them, and stew, covered with a lid for seven minutes.
6. Put the stewed sauerkraut in the pan, let boil, and boil for about five minutes. Fry the shift in the soup, cook for another five minutes, season it with pepper and pepper, put the bay leaf. Boil, remove from heat, and insist a couple of hours.
Recipe 7. Lean Beans with Mushrooms and Vegetables
Ingredients
200 g of beans;
clove of garlic;
200 g squash;
large carrots;
mushrooms - 100 g
Cooking method
1. Sort the beans, wash and boil. Shortly before the end of cooking, salt. Fold the beans into a colander so that all the glass liquid.
2. Peel the vegetables and rinse under the tap. Zucchini and carrot chop into cubes. Peel the mushroom caps and slice them.
3. In a small cauldron, heat the oil, put carrot and zucchini in it. Simmer until soft. Then put mushrooms in the cauldron, put it out until all the moisture has evaporated. Transfer beans to vegetables and cook for another ten minutes. Add crushed garlic, mix, and turn off the heat.
Recipe 8. Lean Cabbage with Mushrooms
Ingredients
cabbage - 600 g;
ground pepper and salt;
champignons - 250 g;
sunflower oil;
large carrot;
one onion;
three tomatoes.
Cooking method
1. Chop the cabbage finely. Vegetables clean and rinse. Finely grate the carrots. Crumble the onion into small pieces. Wash the mushrooms and cut into plates.
2. Put onions in a preheated pan, and fry until tender. Then add chopped mushrooms and carrots, mix and simmer until tender.
3. Pour oil into the cauldron. Mix the fried vegetables with mushrooms and cabbage, and put in a cauldron. Grate the tomatoes, and add the tomato mixture to the cauldron. Salt, pepper and mix again. Simmer for about 20 minutes, stirring constantly and cover.
Recipe 9. Bigus mushroom "Special"
Ingredients
50 g of tomato paste;
bay leaf, black pepper and salt;
50 g of flour;
two tbsp. l celery root;
large onion;
250 g of cabbage;
fresh champignons - 350 g.
Cooking method
1. Cut the washed mushrooms into plates. Chop the cabbage finely. Finely chop the celery root. Cut the peeled onions into small pieces.
2. Put the mushrooms in a cauldron, pour in a little water, and simmer for about five minutes. Put the cabbage and celery to the mushrooms.
3. Fry the onion with tomato paste in a separate pan, adding a little oil. Put the fried in a cauldron, and simmer on low heat for 15 minutes. At the end, season the bigus with salt, ground pepper, and lay the bay leaf.
Recipe 10. Buckwheat "Puff" with mushrooms and carrots
Ingredients
buckwheat groats - 200 g;
100 g of walnuts;
carrot - 200 g;
salt and ground pepper;
large onion;
sunflower oil;
250 g of mushrooms.
Cooking method
1. Sort buckwheat, rinse and boil. Finely chop the mushrooms.
2. Buckwheat porridge mix with half the mushrooms, salt, and put in a greased form, evenly.
3. Peel and rinse the remaining vegetables. Feather the onions. Coarsely grate the carrots. Fry all together until soft. Salt and pepper.
4. Spread the fried vegetables in a second layer. Spread the remaining mushrooms on top, drizzle with oil, sprinkle with chopped nuts and send to a preheated oven for a quarter of an hour. The finished dish can be poured with soy sauce.
Recipe 11. Stuffed Peppers "Mushroom Basket"
Ingredients
one large bell pepper;
common salt;
100 g of mushrooms;
100 ml ketchup;
onion - 2 pcs.;
50 g of rice;
50 ml of sunflower oil.
Cooking method
1. Peel the pepper, cut it in half and clean the seeds. Blanch the halves in boiling water for two minutes.
2. Boil the mushrooms in salted water, about ten minutes.
3. Peel the finely chopped onions.
4. Boiled rice until half cooked, fold in a colander and rinse. Leave the glass to all moisture.
5. Fry the onions until soft. Put rice in halves of pepper. Put fried onions on it, then boiled mushrooms, and pour ketchup on it. Put on the deco covered with foil, and send for forty minutes in the preheated oven.
Lenten dishes with mushrooms - tips and tricks from the chef
- If you use dried mushrooms, you must first soak them in warm water, squeeze, and only then apply for cooking.
- Cook mushroom soups based on vegetable or mushroom broth.
- Mushrooms are perfectly combined with sauerkraut, so it is recommended to cook borscht, main dishes or cabbage soup with this product.
- When cooking lean dishes with mushrooms, cooks recommend frying vegetables and mushrooms.
- With champignon caps it is recommended to remove the top film.
