Snack from champignons. Snack from fried champignons on a spit. Mushroom Snack from Champignon

Champignons - mushrooms that are available to us throughout the year. Of these, you can make many delicious dishes. Below you are waiting for recipes snacks from fresh, pickled and baked champignons.

Snack from champignons in the oven

Ingredients:

champignons - 500 g;
solid cheese - 150 g;
mayonnaise - 3 tbsp. spoons;
garlic - 2-3 teeth;
creamy oil - 25

Cooking

Champignons thoroughly and cut off the legs as close as possible to the hat. We lay the mushrooms into the shape for baking with a cap down, tightly pressing each other, since in the process of baking they will become less. In each mushroom hat we put a piece of butter. For filling, solid cheese three on a fine grater, add, passed through the press garlic and mix. Strip the hats filling and at 180 degrees we bake about 20 minutes. Everything, a snack from champignons with cheese is ready, it is possible to serve it both in hot and cold.

Mushroom Snack from Champignon

Ingredients:

champignons - 0.5 kg;
onions - 1 pc.;
carrots - 1 pc.;
garlic - 3 teeth;
vegetable oil - 70 ml;
salt, black ground pepper.

Cooking

My mushrooms and cut arbitrary pieces. Onions cut into cubes, and carrots three on the grater. In a frying pan heating half of the vegetable oil and fry vegetables on it until ready on a small fire. Then we shift them into the bowl of the blender or the kitchen combine. Pour the rest of the oil in the pan and fry the champignons. Also then shift them to a bow with carrots and crushing. We again lay out on the pan, salt, pepper to taste, add chopped garlic, salt, pepper to taste, mix and drive about 5 minutes on slow heat.

Fresh champignon snack

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.

Cooking

My champignons are good, cut off the legs. If the mushrooms are small, we leave them integer if large-cut pieces. Sweet pepper cut half rings. It is advisable to take the pepper of different colors, then the salad will come out bright and beautiful. Onions also cut half rings. We connect all the ingredients, add soy sauce, spices and mix. We mix the vinegar with vegetable oil, we water a snack with champignons with the resulting mixture, we remove in a refrigerator for about 1 hour, then mix and apply to the table.

Snack "Stuffed Champignons"

Ingredients:

large champignons - 4 pcs.;
boiled-ice cream shrimps - 100 g;
sour cream 25% fat - 1 tbsp. a spoon;
red caviar - 1 tbsp. a spoon;
grated solid cheese - 1 tbsp. a spoon;
onion green - to taste;
vegetable oil - 15 ml;
creamy oil - 40 g;
salt, pepper - to taste.

Cooking

In the champignons cut the legs. In the pan melting the butter, we pour vegetable oil, lay the crushed mushroom legs, green onions, shrimps and fry, salt and pepper to taste. Strip the mushroom caps with the resulting stuffing, sprinkle with grated cheese and with 200 degrees we bake for 15 minutes. Finished stuffed champignons decorate red caviar.

Marinated Champignon Snack

Ingredients:

Cooking

Whole champignons are drunk until prepared in salted water, and then we cool. Onions cut rings, pepper - cubes. For marinade, we mix vegetable oil, vinegar, crushed garlic, sugar and 200 g of mushroom broth. We place the boiled champignons in the jar, pour marinade and remove at least 12 hours into the refrigerator. Finished marinated champignons lay out in a salad bowl and sprinkled on top of a crushed parsley greenery.

From such a universal product, like champignons, you can cook snacks and on the festive table, and for everyday meals. These dishes are preparing, as a rule, very quickly, and the result will certainly get canceled. To surprise guests and please close, fresh champignons can be used for snacks, and canned. A little skill - and the original dish will decorate any feast!

Snack from champignons with cheese in the oven.

Ingredients:

mushrooms (champignons) - 200 g,
solid cheese - 100 g,
ham - 300 g,
green peas (frozen or fresh) - 200 g,
vegetable oil - 50 ml.

Cooking.

Washing and peeled mushrooms cut into quarters. Fry on sunflower oil.

Cut the ham with thin circles or squares depending on the shape of a piece.

Put the ham in the shapes for cupcakes, the ramming so that you can add a filling. Share inside the prepared mushrooms and polka dots. If the frozen polka dot is used, it should be unimproving and draining the extra liquid before starting cooking.

Solid cheese grate on the grater and sprinkle cupcakes abundantly to melt, he joined the remaining ingredients of the filling.

Send the form to the oven preheated to 180 ° C. Bake 15 minutes.

This snack from champignons with cheese can be served both hot and cold, but it is not worth storing it for a long time in the refrigerator.

Hot snack with champignons and chicken.

Ingredients:

champignons - 200 g,
solid cheese - 100 g,
fresh tomatoes - 6 pcs.,
chicken fillet - 300 g,
onion - 1 medium bulb,
vegetable oil - 50 ml,
butter creamy - 50 g,
salt, pepper - to taste.

Cooking method.

Puff dough roll over in a thickness of 3 mm and cut circles with a diameter of 10 mm. Test mugs Place in shape for cupcakes so that the basket formed. Fully a fork donyshko and bake in a preheated oven for 5 minutes. Chicken fillet Grind in a blender to homogeneous mass, add salt, pepper. Mushrooms and onions finely chop and fry on sunflower oil. Cut tomatoes with halves, it is better to choose such that suitable to the diameter of the form. Hard cheese grate on a large grater. In forms with a puff pastry, put the tomato half. Add chicken mince. Top post fried mushrooms with onions. All this generously sprinkle with grated cheese. In a well-warmed oven bake for 20 minutes. Serve snack from champignons hot.

Snack with chicken and cheese champignons.

Ingredients:

puff pastry, chicken fillet - 300 g,
mushrooms (champignons) - 300 g,
onions - 2 pcs.,
dutch cheese - 150 g,
sour cream - 2 tbsp. l.,
vegetable oil - 50 ml,
salt to taste.

Cooking method.

Test mugs are placed in the shape for cupcakes, a clay for a fork and put for 5 minutes in the oven preheated to 180 ° C. Prepare filling for cupcakes. Chicken breast boil for 20 minutes, cool and chop finely. Two medium bulbs finely chop and allowed on slow fire. Mushrooms are also finely cut and add to Luke. Swipe on medium heat. Chicken, fried mushrooms and onions mix and fill 2. l. sour cream. Starting put in cupcakes. Sprinkle with grated cheese from above. Send snack from champignons with oven cheese for 10-15 minutes. Serve cupcakes warm.

Snack with cheese champignons.

Ingredients:

mushrooms (champignons) - 500 g,
solid cheese - 100 g,
flour - 1 cup,
kefir - 1 cup,
eggs - 2 pcs.,
creamy butter - 100 g,
vegetable oil - 20 ml,
soda - ½ tsp. vinegar
salt, pepper - to taste.

Cooking method.

Mushrooms finely cut and fry on sunflower oil.
For the dough in kefir, put the soda haired by vinegar. Drink eggs. Melt the creamy oil, cool and pour into the mixture. Add flour.
Solid cheese grate on a shallow grater. In the dough add mushrooms and grated cheese. Beat in a blender.
Molds for cupcakes lubricate with butter.
Preheat oven to 180 ° C.
Pour the dough in the shapes for cupcakes to almost the edges (it will not rise).
Send a delicious snack from champignons into the oven for 30 minutes.

Recipe for quick snacks prepared from raw champignons

Ingredients:

400 g of fresh champignons,
1 Bulgarian pepper,
1 carrot,
1 bulb,
150 g of Server
50 ml of vegetable oil,
1 tablespoon of vinegar,
1 garlic slice,
green lettuce leaves
parsley greens,
pepper,
salt.

Cooking method.

For this recipe for snacks from raw champignons, mushrooms need to be washed, clean and cut into thin slices. Salad leaves and parsley greenery wash. Carrot, pepper and onions clean, fluster and cut together with a row straw. Clear garlic, wash and chop. Vinegar mix with vegetable oil, add chopped garlic, salt and pepper. On the lettuce leaves, laying mushrooms, vegetables and servelats, pour the cooked gas station. Decorate a quick snack from raw champignons with sprigs of parsley and file to the table.

Recipes of simple snacks from canned champignons

Snack with canned champignons.

Structure:

canned champignons - 200 g,
potato - 200 g,
sauer cabbage - 1 cup,
salted cucumber - 1 pc.,
vegetable oil - 2-3 tbsp. l.,
salt, pepper, greens.

Cooking method.

Boil potatoes in uniform, clean and cut into slices. Champignons finely cut, sauer cabbage to go through, squeeze an extra brine. Mix vegetables with mushrooms, add finely chopped onions, pour oil and vinegar, sprinkle with salt, pepper and mix well. A simple snack of canned champignons to decorate with mugs of salted cucumbers, small hats of mushrooms, finely chopped greenery of dill and parsley.

Snack from champignons of canned and onions.

Ingredients:

200 g of champignons canned,
3 bulbs,
50 ml of vegetable oil,
1 bunch of dill,
pepper.

Cooking method.

Clear onions, wash and cut into rings. Wash the dill greens. Pickled mushrooms cut into slices, lay out on the dish, put onions on top, peep, pour vegetable oil. A snack prepared for this recipe made of canned champignons to decorate the greenery of dill and file to the table.

Preparation of mushroom snacks of fried champignons

Snack from fried champignons on a spit.

For the preparation of snacks of fried on the skewer champignons, large ribbies wash in cold water, salt, sprinkle with peppers, ride on a metal spit and fry over coals hot iron (without flames) for 10 minutes.

During the fry of champignons, it is necessary to periodically lubricate with butter and rotate the spit that the mushrooms are evenly delivered.

When filing on the table mushrooms to remove from a spit, put on a heated dish and tagged with fresh tomatoes, fried on a spit, repressed and green onions and parsley greenery.

Snack with fried shampignon legs.

Ingredients:

12 large champignons,
1 Leek Side (White Part) or onions,
150-180 g Cheese homemade skimmed,
1 tbsp. a spoon of breading crackers or bread crumbs,
salt,
freshly ground pepper.

Cooking method.

For this snack champignons wash and dry. Champignons carefully remove the legs so as not to damage the hats. Put the hats into the form for baking or on the baking sheet and slightly solid them inside. Cooking stuffing: the onions are cut fine or rubbed on the grater.

The legs of mushrooms are bruised. Homemade cheese rubbed onto the middle grater, add onion, grated onion. Then the legs of champignons are added, salt, pepper and fry mushrooms with onions about 5 minutes. (You can add finely chopped garlic) on a non-stick frying pan. Such breadcrumbs or bread crumbs are added and stirred. The mushrooms with a bow are slightly cooled and mixed with half pastor cheese. Stuffing laid out in mushroom caps, topped with cheese.

See how appetizing look in the photo Snacks from champignons cooked according to these recipes:

Original snacks from champignon hats

Champignon hats stuffed with egg and onions.

Ingredients:

500 g champignons,
5-7 eggs (boiled screwed),
2 beam of green onions,
100 g mayonnaise,
1 bunch of parsley,
pepper,
salt.

Cooking method.

Mushrooms to go through, clean, rinse and boil entirely in salted water, then separate the hats from the legs. Clear eggs and chop finely. Green onions wash and grind. Wash the green parsley. Skip the legs of mushrooms through the meat grinder, mix with eggs, green onions and mayonnaise, pepper and put the mushroom hats cooked with a mixture. Stop the original snack from champignon hats, decorate parsley twigs and file to the table.

Champignon hats stuffed with eggs, rice and dill.

Ingredients:

500 g champignons,
5 eggs,
2 bunches of dill,
100 g rice (boiled),
3 tablespoons of mayonnaise,
pepper,
salt.

Cooking method.

Mushrooms to go through, rinse, dry and boil entirely in salted water, then separate the legs from the legs. Swim eggs screwed up, clean and extort. Dill wash and grind. Skip the legs of mushrooms through the meat grinder, mix with eggs, dill, rice and mayonnaise, pepper and peel the mushroom cap cooked mixture. Snacking from mushrooms of champignons lay out on the dish, cool and file to the table.

Champignon hats stuffed with cheese and boiled sausage.

Ingredients:

500 g champignons,
200 g cheese (any),
100 g boiled sausage,
2 eggs (boiled screwed),
1 bunch of dill,
4 tablespoons mayonnaise,
2 tablespoons of ketchup,
pepper,
salt.

Cooking method.

Mushrooms to go through, clean, rinse and boil entirely in salted water, then separate the hats from the legs. Grind sausage. Grate cheese on a large grater. Eggs clean and extort. Wash the dill greens and grind.

The legs of the fungi skip through the meat grinder, mix with sausage, cheese, eggs, dill and mayonnaise, pepper and peel and put the mushroom hats cooked mixture.

Tasty snack from champignons lay out on the dish, pour ketchup and file to the table.

Hats of champignons stuffed with chicken meat and pineapple.

Ingredients:

500 g champignons,
200 g of meat chicken (boiled),
3 eggs,
150 g of pineapples (canned),
4 tablespoons sour cream,
1 bunch of parsley,
pepper,
salt.

Cooking method.

Mushrooms to go through, rinse, dry and boil entirely in salted water, then separate the legs from the legs. Swim eggs screwed up, clean and extort. Wash the green parsley. Pineapples finely cut and squeeze juice. The legs of the fungi skip through the meat grinder together with meat, mix with eggs, pineapples, fill the sour cream, pepper and put the mushroom hats cooked mixture.

Mushroom snack from champignons lay out on the dish, decorate parsley twigs and file to the table.

Other Snacks from Champignon Mushrooms

Snack from pickled champignons, onions and apples.

Ingredients:

3 bulbs,
300 g of marinated champignons
2 apples,
50 ml of olive oil,
1 bunch of parsley,
pepper.

Cooking method.

Clear onions, wash and cut into rings. Parsley's greens wash, dry and extort. Wash apples, remove the core and cut into small slices. Fast snack from champignons to cut into slices, mix with apples, put on the dish, put onions on top, peep, pour olive oil, sprinkle parsley with greens and file to the table.

Snack from champignons of pickled and green peas.

Ingredients:

500 g of marinated champignons
200 g of green peas (canned),
2 eggs (boiled screwed),
3 tablespoons of mayonnaise,
50 g sour cream,
1 Bulgarian pepper,
1 bunch of dill.

Cooking method.

Clear eggs and chop finely. Bulgarian pepper wash, remove the fruit and seeds, cut into rings. Wash the dill greens. Mushrooms cut into slices, mix with eggs and green peas, lay out on the dish, make a mixture of mayonnaise and sour cream. Build a snack from pickled champignons with rings of Bulgarian pepper and dill branches and filed to the table.

Snack from champignons and eggs.

Ingredients: 300 g of champignons, 3-4 eggs (boiled screwed), 1 tablespoon of 3% vinegar, 3 tablespoons of vegetable oil, 1 bundle of dill, pepper, salt.

Cooking method.

Clear mushrooms, rinse, boil in boiling salted water, then leak on the colander, cool and cut into slices. Clear eggs and chop finely. Wash the dill greens, grind and sprinkle with vinegar. Mix mushrooms with eggs, pepper, put on the dish, pour vegetable oil, sprinkle with the dill grain and file to the table.

Snack from champignons and potatoes.

Ingredients:

300 g champignons,
1 bulb,
2 potatoes,
100 g of green peas (canned),
100 g mayonnaise,
parsley greens,
green Estragona,
pepper,
salt.

Cooking method.

Shampignons rinse, clean, boil and cut into slices. Potatoes wash, boil, then clean and cut into cubes. Leek clean, wash and cut into semirogram. Parsley and Estragona greenery wash. Champignons, potatoes, green peas, onions and sliced \u200b\u200btarragon mix, salt, pepper, fix with mayonnaise and mix again. A ready snack decorate parsley twigs and file to the table.

Snack from champignons and cheese.

Ingredients:

500 g champignons,
100 g of cheese (any),
200 g mayonnaise,
2 beam of green onions,
1 bunch of parsley,
pepper,
salt.

Cooking method.

Mushrooms rinse, clean and boil entirely in salted water, then separate the hats from the legs. Green onions and green parsley wash and crushed. Grate cheese on a large grater. Skip the feet of mushrooms through the meat grinder, mix with cheese, green onions and mayonnaise, pepper and put the mushroom hats cooked mixture. Stuffed hats lay out on the dish, decorate parsley twigs and file to the table.

Pate from champignons and pickled sciences.

Ingredients:

300 g champignons,
200 g Wheel (pickled),
2 tablespoons of olive oil,
1 bulb,
100 g of green onions,
1 tablespoon of apple vinegar,
3 cloves of garlic,
pepper,
salt.

Cooking method.

Clear onions clean, wash and nourish. Green onions wash, dry and crush. Clear garlic, wash and crowded. Shampignons rinse, dry, boil in salted water and skip through a meat grinder together with pickled thraisters. Loose onions put in the pan, add mushrooms, olive oil, pepper, pour out some water and stew for 10-15 minutes. Mushroom pate is mixed with crushed garlic and vinegar, put on a dish, sprinkled with chopped green onions and filed to the table.

Fast snack with champignons in lemon sauce.

Ingredients:

100 g champignons
150 g of cream
2 eggs
1/2 Lemon.
20 g Capers.
salt.

Cooking method.

Eggs are good to beat the wedge, to connect with cream, add citric zest and beat up to thickening in a water bath, then fill with lemon juice and salt to taste. Shampignons to choke and boil together with capers, then fold on the sieve and connect with the sauce.

Snack from champignons and quail eggs.

Ingredients:

Champignons - 400 g,
gelatin - 20 g,
quail boiled eggs - 4 pcs.,
parsley greens - 30 g,
salt to taste.

Cooking method.

Mushrooms are cut by large slices, dried in salted water and cut finely. Pre-clumsy gelatin is poured with a mushroom decoction and heated, stirring, until complete dissolution. The molds are laying mushrooms, poured with broth with gelatin and put in a cool place for 1 hour. Eggs are cleaned and cut each into 2 parts.

A snack is decorated with halves of eggs and parsley branches and served to the table.

Snack from fresh champignons.

Structure:

champignons - 200 g,
gelatin - 1 tbsp. a spoon,
mushroom decoction - 300 g,
greens.

Cooking method.

Fresh champignons clean, cut into large slices and boil in a small amount of water, and then throw back, salting and, giving a little to stand, finely nourish.

Pre-clouded and swollen gelatin must be dissolved in a mushroom brave, salting and heat until the gelatin is completely dissolved. In small molds, pour a little mushroom bravery, give it to frozen in a cold place, then on a layer of frozen jelly lay chopped mushrooms, slice of welded boiled eggs and a twig of greenery, carefully pour the mushroom decoction, to frost. Then lay out a cold snack from champignons to a large common dish.

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Snacks with pickled mushrooms are considered to be famous at the present time, because their taste is carried out gentle, and the dish itself is light and low-calorie. Any mushroom snack prepared strictly by recipe makes a festive feast rich and modern.

It is known that the dishes where the main component performs a salted mushroom, always obtained delicious and nutritious. Therefore, this ingredient is often added to snacks to alcoholic beverages or hot, because then they must be obtained by appetizing and unusual to taste.

Today there are a large number of recipes in Russian cuisine, which includes salted or pickled mushrooms. That's right, because such a product can decorate any dish, making it gentle and juicy. Back in ancient times, salty mushrooms were worshiped in Russian cuisine, because this product was recently a delicacy, which was not available to everyone. Today, the situation is different: to make snacks with champignons and other mushrooms to the table will not be difficult, because it is quite simple to find them in the store. That is why snacks with pickled mushrooms enjoy a special prevalence among modern owners.

Today, the sickness of champignons is most famous, because this kind of fungi is especially famous. In addition, it is not difficult to find it in the store, both in fresh and salty.

The best snack from pickled mushrooms is combined with such products:

greens;
sour cream;
mayonnaise;
cucumbers;
chicken or other type of meat;
vegetables (onions, carrots, pepper, tomatoes);
frozen compositions.

The correct combination of products will make it possible to make a dish with tasty and appetizing, which will have to do everyone who decides to taste a mushroom snack.

A snack is served from mushrooms to alcoholic beverages, fish, meat, hot dishes and semi-finished products. Its juration and ease will be able to add almost any recipe, so the treatments can be safely served on the festive table, because it is known that marinated mushrooms in self-form are not so tasty and festive.

It is worth noting that many snacks are preparing without champignons, this ingredient is considered an addition or serves as an ornament.

Especially good to prepare such snacks in the cold season, when fresh mushrooms are rare in stores. In this case, if the hostess pickled oysteries or a white mushroom for winter, you can not think about snacks, because they really really make a lot of recipes, each of which will be delicious, satisfying and nutritious.

IMPORTANT: Each appetizer from salty mushrooms is done in its own way, but still the choice of canned products should be carried out according to certain rules:

champignons or another product should not be too salty;
it is desirable that the fungus is caught without a large number of spices, because they can violate the taste of a ready-made dish;
it is better to choose small champignons or while cooking cut them into small pieces, because in this form they are much tastier;
the most useful mushroom is pickled without adding vinegar.

The type of this product in preparation is also important to consider, because each of them has a different taste, juiciness and softness, which is able to strongly affect the dish.

It turns out the snack from which are pretty soft and juicy. If you buy them in the store, you do not have to clean and crush the product. Champignons You can choose any: salty, canned marinated. In any case, even a simple snack will be delicious and nutritious.
Also, snacks with mushrooms can be made of oyster, which are delicious and healthy health. In this case, you should independently pick up fresh mushrooms without vinegar, but with the addition of spices.
White mushroom, salty or canned will look good in snacks with mayonnaise and vegetables, because its structure and density will allow the product to be well released from the composition.
Many recipes require frying salted mushrooms. So that they are tasty, you first need to wait for a complete evaporation of moisture, after which it is worth adding oils and give the product a golden shade.
You can serve a snack and chanterelles that are usually small and appetizing. They make snacks of salads, where the mushroom is considered the main ingredient.

By correctly observing the cooking technology, you can make a good dish, which will appreciate all homemade food lovers.

Marinated mushrooms are put in many recipes, so when cooking dishes with this component, it is necessary to comply with the advice and recommendations of experienced cooks that will help not make mistakes when cooking.

it is better to spare champignons on our own to your taste so that they have a normal amount of salt and spices;
fresh mushrooms must be sure to clean well and remove all soft pieces;
making a dish with champignons, it is desirable to add mayonnaise or sour cream in them, thereby very softening their taste;
high salt product can be rinsed in cold water to make it more delicious;
as a snack, it is allowed to use champignons in an independent form (without other products), the main thing is to spend it properly or pickled it.

Today, a large number of snack recipes are known, which contains salty champignons, therefore, before choosing them, you need to carefully read the composition, which will allow you to understand, tasty it turns out a snack or not.

Marinated Hot Fashion Champignons

This recipe is considered the best, especially if you cook with a bow. You can make the workpiece at any time: in winter, autumn or spring, during the crop of fungi.

The main thing is when preparing strictly observe the instructions so as not to overdo it with seasonings and vinegar.

Required ingredients:

500 grams of champignons,
loilding head,
300 ml of water,
salt tablespoon,
2 laurel sheets,
2 spoons of vinegar (wine or apple),
3 pepper peas,
2 carnations.

For refueling, you will need:

3 - 5 garlic teeth,
5 spoons of oil,
1 spoon of apple vinegar,
some pepper.

To make a cold snack, you need to choose the right champignons: bright, small, not cracked and fresh. In cold water, we rinse the mushrooms well, after which they fill with water and put on fire. We bring to a boil in a slightly salted water, add spices and carefully pull out the product. Marinade leave until complete cooling.

The bulb clean and cut thin rings. Important: The thinner will be cut onion, the faster it will give bitterness and grows.

We lay out cold champignons in the jar not very tight, fall asleep onions. In the decoction, we pour the right amount of vinegar and pour it into the jar. We close the capacitance with a lid and remove in the refrigerator for 5 to 7 hours (it is recommended to leave for the night). After 12 hours, marinated champignons can be served on the table, but still it is better to do it with refueling: then the snack will turn out to be delicious and nutritious.

We make a refueling: squeeze garlic through the garlic and mix with vegetable oil and pepper. Pour vinegar and mix the sauce. We pour themselves champignons without a beam and served on the table.

Such a snack is stored in the refrigerator. Watering champignons with sauce better before serving to the table.

Power roll with salted mushrooms

Even an inexperienced hostess will be able to prepare this snack for a family or festive table, because it is done easily and quickly, and it turns out beautiful and appetizing.

Required ingredients:

1 Thin Lavash,
big bow head
300 grams of champignons or other saline mushrooms,
oil for frying
1 carrot.

If there is a desire, the melted or ordinary cheese is placed in the roll.

Carrots clean, mine and three on the grater (preferably shallow). Fry on low heat until soft.

The bulb clean and cut the cubes. He fry her on the oil to a light golden shade (it is necessary to do it in separate from the carrot of a frying pan).

Mushrooms are finely cut and please slightly fry. If champignons are too salty, they should be rinsed under running water. Connect the prepared ingredients in one container and mix well.

On the lavash, lay out the filling and gently spill it, so as not to damage the dough. To lavash is not dry, it is pre-lubricated by mayonnaise.

As soon as the filling is distributed, wrapped the roll and slightly press it. We put in the package and put in the refrigerator for 20 minutes. Before serving on the table, cut the roll to pieces.

For such a treat, you can use any kind of fungi: white, oyster, champignons, chanterelles.

Beautiful and original snack capable of decorating a solemn table. The champignons are obtained with delicious, fragrant and soft. Ham in this recipe can be replaced with smoked sausage.

Required ingredients:

600 grams of champignons
100 grams of salted cheese,
60 grams of ham,
the head of the bouquet
100 grams of cream,
a little pepper
olive oil.

This recipe requires the use of fresh champignons, but you can also take salted. The main thing is that they are big and without legs.

Onions and legs from mushrooms (or small champignons) finely cut, fry in oil until ready, you do not need to grind onions. The mixture should be salted and pepped.

We pour cream into the pan, keep on fire for another 3 minutes, turn off and let it cool. In the hats of mushrooms laying out the mass, put a small piece of cheese on top. Cover each champignon with a thin ham sliced \u200b\u200band put a baking sheet in the oven. Bake the snack costs 15 minutes at a temperature of 200 degrees.

This recipe is delicious in cold and hot. You can serve it to guilt or a stronger alcohol drink.

Mushroom caviar from salted oil

It is easier to prepare such a snack simpler: for this you will need marinated oils in which there will be no spices and vinegar. It is good to serve it to the table on the bread, it is built with potatoes, stewed vegetables, and also as a filling for dumplings and baking dish.

Required ingredients:

500 grams of oil,
the head of the bouquet
salt to taste
oil for frying.

Caviar is preparing quickly and easily. Oclay take out of the marinade and cut into small cubes. The bulb clean and rub into small cubes. We mix products in a frying pan, pour oil and fry before the appearance of a light crust on mushrooms.

Turn off the frying pan and let the mixture completely cool. We prepare a meat grinder, after which they scroll through it oil, if necessary, 2 times. We add a slight salt, spices, well mix and put into banks. Caviar can be stored in the refrigerator or do just before serving to the table.

That's all, Ikra is ready. You can apply it to the table immediately after cooking. If there is a desire, 2 - 3 cloves of garlic are squeezed into the dish.

Snack from cheese, champignons and cucumbers

Fast and easy to prepare a snack that will save at the time of an unexpected arrival of guests. You can make it in front of the feast, because this salad does not need the time for impregnation.

Required ingredients:

marinated mushrooms - 300 grams,
100 grams of cheese,
300 grams of cucumbers,
3 boiled eggs,
3 spoons of mayonnaise,
a little olives
pepper and salt.

Cheese is better to take salty and solid, so that it stands out in a snack.

We connect in a plate of boiled and chopped eggs, grated cheese, finely cut champignons, salt and pepper. Cucumber dive with thin circles whose width will be 3 - 4 mm. To do this, it is better to take wide and dense cucumbers.

For a long time, people have learned to share poisonous and edible mushrooms. Of the latter, many different dishes are preparing, and once they were considered a delicacy. Now no one will not surprise them. Their versatility and beneficial properties allow you to use this product for the preparation of the most delicious and sophisticated dishes. In addition to various soups, second dishes, snacks of pickled mushrooms are often prepared. Forest gifts do not eat in raw form, but they are boiled, fry, bake, and also cans. Spices during marination reveal their taste quality aroma. It is best to use mushrooms growing in wildlife. They contain a greater number of useful trace elements and essential oils that attach a characteristic fragrance. Mushrooms grown by artificially - champignons and oysteries - no less tasty, as well as safe, importantly.

Pre-pickle boosts, chanterelles, stabber, woven, whites and other edible forest fellows will become an excellent base or addition to the preparation of various snacks.

The mushroom is a full-fledged product, and it becomes the basis of a dish, and, due to the high protein content, can replace the meat. It often prepares not only the first and second meals, but are successfully used for fillings and sauces. The cooked snack from mushrooms will delight home and guests.

The advantage of mushrooms is the simplicity and speed of cooking, but it does not mean at all that it is enough to buy them or collect them in the forest, and then boil immediately. They require careful preparation, especially those specimens that have grown in nature.

First of all, mushrooms for marination for a snack must be cleaned of pollution, champignons and oysteries are enough to rinse under running water, but with forest gifts will have to tinker. Tubular varieties need to be pre-wrapped and rinsed several times, and after giving a quay of excess moisture.

Important: All mushrooms absorb liquid like a sponge.

White mushrooms, chanterelles, hassle and other safe varieties have a pleasant taste and after processing can immediately become a delicious dinner. But the conditionally edible species like millet or weathered are sufficiently solid and bitter, so they need prior heat treatment. This also applies to those that will soon marry.

Fragile species, such as raw materials, also require special attention. An ordinary cooking can spoil not only their appearance, but also taste. Therefore, with this variety it is better not to risk, but as a preparatory processing resort to blanching.

All edible mushrooms are exposed to marinency. It can be:

champignon;
oysteries;
boosynoviki;
boberic;
honey;
chanterelles;
waves;
black freight;
horns;
drums;
rogues;
foders;
jowler;
raw;
gigrofors, etc.

Salt and pickled mushrooms do not require additional processing and added to the dish directly from the bank. If the main product is too spicy or salty, it can be washed with water. You also need to do with chanterelles and weary: they, as a rule, distinguish the mucus, which it is important to wash off at once so as not to spoil the taste. In the process of cooking hot snacks, mushrooms must be pre-boiled directly in the brine so that the finished product does not deteriorate ahead of time.

Marinovka Mushrooms

Rarely what feast goes without a snack from pickled mushrooms. But just to spread them out of the cans on the plate and not want to make oil. In stores on the shelves, you can find a lot of different types and all kinds of assorted, any marinades. However, for those who are not lazy, a surprising and unusual snack from salt mushrooms will suit. It diversifies both the usa and a festive table. Of course, it is much more tastier and more pleasant to serve the feast of snacks of mushrooms marinated on their own. Then there is no doubt as, edible product, as well as they are always made to their taste and preference. It is known in advance how salty, pended and seasoned with spices, and this is important when cooking a finite dish.

For marinion, it is better to take tubular varieties and choose small specimens. Young mushrooms are more juicy, and small look elegant and more attractive.

The easiest way to go to the store and take the most beautiful and most likely no less delicious mushrooms on the shelf. A wide variety and assortment allow you to purchase conservation for every taste and wallet. Manufacturers offer not only primitively pickled mushrooms, but also in various marinades, as well as separate species and mixtures, so-called assorted.

But if for some reason or for the purpose of safety of their health, it is decided to marinate mushrooms yourself, it is important to know all the subtleties and nuances of their preparation.

Before the direct Marinovka mushrooms must pass several stages of cleaning and processing. They should be thoroughly rinsed from pollution under water, if necessary, wade some time. With wild mushrooms, remove the film from the Hat: It gives mucus and mustard.

Almost all types of forest or artificially grown mushrooms need heat treatment. They first boiled, and after placed in marinade. In it, they are impregnated with a pleasant aroma and get the taste from spices and seasonings. It is important to know the combination and time of cooking of different varieties, which will affect the final result of the mushroom assortment.

There are a lot of different marinades, which add the most unusual or quite familiar spices.

For the usual simplest classic marinade, it is necessary:

salt;
granulated sugar;
water;
vinegar.

In order for mushrooms to be spicy, the marinade is put in taste:

bay leaf;
garlic;
carnation;
coriander;
various types of pepper and its mixture;
turmeric;
dill;
parsley;
basil;
mustard;
horseradish;
marjoram;
caraway.

Dish recipes

The easiest way to get pickled mushrooms from the can, fill with oil and add onions. Such a snack option enjoys great success in any feast. But you can move and prepare original snacks with mushrooms, where marinated mushrooms will be the main or additional ingredient.

Austrian appetizer

For cooking for 6 persons you need:

250 grams of boiled veal or finished ham;
200 grams of saline or chanterelles;
150 grams of boiled carrots;
150 grams of saline cucumbers;
middle cauliflower head;
2 tablespoons of mayonnaise;
salt, black ground pepper.

First you need to cook cabbage, rinse and divide on inflorescences. After booze until prepared in salted water. Meat cut into thin slices, cucumbers and finished carrots - small cubes.

On the dish for feeding is laid out in the center of half of the mayonnaise, on top - boiled cabbage, and around - slices of meat. Carrots are stacked over more for decoration. In the middle, the chopped pickled cucumbers and whole salty mushrooms are applied. Water mustard, the remnants of mayonnaise and season.

Crumpled mushrooms

Most often, the snack from pickled champignons is prepared for a feast and perfectly goes alcohol. But few people know that alcohol can become a component of the marinade and make a dish even refine and unusual. For cooking you need to take:

0.5 kg. Fresh mushrooms;
75 ml. white wine;
50 grams of table vinegar;
75 grams of sunflower oil;
bay leaf, thyme, pepper and salt.

First, it is necessary to process the main ingredient. Cleaning and washing mushrooms, they should be fledged with alcohol, butter, spice and put on a slow fire. Cook in the marinade until readiness, and then give to stand 5 - 6 days.

Champignons on Cognac

Mushrooms prepared on this recipe are an excellent snack by themselves. On one half-liter jar you need to take:

400 grams of canned champignons;
4 tablespoons of brandy and as many lemon juice;
50 ml. vegetable oil;
spices to taste, but the best cinnamon and nutmeg are combined.

Prepare such an aromatic dish is possible at any time of the year, because champignons are grown in greenhouses. They can be done in small quantities as needed and not worry that they will ruin.

To begin, rinse mushrooms and dry so that the excess fluid is gone. Then, if necessary, cut into several parts, but if the instances are small, leave them as it is. Extinguish on vegetable oil and deliver, water is not necessary: \u200b\u200bthe mushrooms will be allowed. Pour lemon juice and trail. To cover the lid and put out another 3 minutes. Move the finished marinated mushrooms into the container and give cool. It is not necessary to wait: there are such dishes with champignons permitted immediately after cooling.

Stuffed Tomati mushrooms

This snack from champignons will become an excellent addition to the festive table, but the speed of preparation will prepare them also on weekdays for lunch or dinner.

For cooking you need to take:

5 ripe large tomatoes;
120 grams of already ready-made marinated oils or champignons;
3 tablespoons sour cream;
greens of dill, parsley, green onions.

With the washed tomato cut up the tops, and get the contents. To fill, you will need only half the pulp, so so as not to translate products, you just need to squeeze juice. Rinse the recipe highlight from the marinade and cut into small cubes. Mix with flesh, greens and sour cream, salt, pepper. Start tomatoes and cover with a cut tip. Serve on the table, decorating greens.

Most often, the souffle, pies are prepared from boiled mushrooms, but you can make a stunning snack from ready-made marinated products. You need to take:

200 grams of finished chanterelles;
2 carrots;
1 bulb;
50 grams of butter;
seasoning for fungal snacks.

After washing mushrooms from mucus, they need to slightly fry together with the bow. Carrot boil until readiness and cut into 4 parts. Mix everything and with the help of a blender to knock on the pate. Add oil, spice and serve as snacks on baguette slices. You can also serve a spicy pate in tartlets or with garlic croutons.

Snacking crockets

They are made a little longer than ordinary snacks, but the time spent compensates for the unusual taste of these mushroom balls.

0.5 kg. any saline mushrooms (take into account the weight with marinade);
250 ml. milk;
100 grams of wheat flour;
50 grams of butter;
breadcrumbs for slaughter;
grated cheese for feeding;
greens, seasonings to taste.

With mushrooms merge marinade and shallowly cut. On the hot frying pan melt the creamy oil, add flour and mix thoroughly so that there are no lumps. Pour milk and stirred until the sauce thickens. While he is hot, introduce spices, after pouring chopped fungi. Mix everything and with a spoon form cutlets. Dying in crushing, fry in a lot of vegetable oil. While the crockets are not cooled, sprinkle with grated raw and decorate with greens.

Tartlets with mushrooms in spicy sauce

The feed in waffle tartlets will decorate any table, and an unusual sauce will complement delicious marinated mushrooms.

For cooking you need:

10 tartlets;
300 grams of marinated boomines, asses or white mushrooms;
1 apple;
2 chicken eggs;
1 Fresh cucumber;
1 Salad pepper;
mayonnaise or sour cream for filling;
petrushka, seasoning to his taste.

For cooking filling boil eggs, and vegetables are finely chopped or grated. Eggs are also crushed and mix with the other ingredients. All season and mix with sour cream or mayonnaise. Share stuffing in tartlets and serve, decorating with greens.

Stuffed eggs

There are many variations of cooking stuffed eggs. As a filling for cold snacks, almost all known vegetables, meat and dairy products are used. Not the exception of steel and mushrooms. In the usual recipe, they are always fresh and specially boiled. But you can also get marinated, which will add a highlight to the dish.

For cooking you will need:

5 chicken eggs;
100 grams of melted cheese;
sour cream for filling filling;
green, salt and pepper.

The recipe is very simple, you just need to boil the eggs screwed and grind mushrooms and cheese. Fill sour cream and spice. Then mix with a yolk of boiled egg and start halves from a squirrel.

Eggplant with mushrooms

Very simple and fast in cooking a snack from pickled champignons are served hot and cold. For her you need:

3 medium sized eggplant;
200 grams of champignons;
200 grams of any fusible cheese;
100 grams of different greenery;
50 grams of prunes;
mayonnaise;
spices to taste.

First, the vegetable eliminate the bitter taste. To do this, it is necessary to remove the fruit and cut the eggplant in the pressure, with the help of a teaspoon, remove the middle of the seeds. In warm water, dilute the salt and put the boats for the filling for 20 - 30 minutes. While bitterness leaves, prepare a filling. Mushrooms crush, grate cheese on a grater, greens and prunes of finely chopping and mix with mushrooms. Connect everything, refuel mayonnaise and sprinkle with spices. Share a mixture into the boat from blue and put it in the oven at a temperature of 190 degrees for 25 minutes.

There are many more options how to cook snacks with pickled mushrooms, and they are under the power of any mistress. To truly surprise guests, you can safely experiment and complement the recipes by other ingredients.

Champignons are the most common mushrooms and, accordingly, the most frequently used ingredient for the preparation of many dishes. Soups, side dishes, salads, blanks, basic dishes and snacks can be cooked with champignons! This collection presents a selection of unique recipes for hot and cold snacks from champignons.

Fast snack with mushrooms

Ingredients:

0.5 kg of fresh medium sized champignons;
100 ml of vegetable oil;
50 ml of 3-4% apple vinegar;
1 tsp. salts;
0.5 h. L. black pepper;
0.5 h. L. Ground Coriander;
0.5 h. L. sesame;
2-3 cloves of garlic;
1.5 h. L. Red sharp pepper.

Cooking method:

My mushrooms, we dry with a napkin, cut by plates.
We mix seasonings, salt. Cut garlic with plates. Add vinegar. Well stirred.
Sliced \u200b\u200bmushrooms mix with a mixture of seasonings.
The oil is brought to a boil, we evenly distribute to all mushrooms with a thin weaving, at the same time carefully stirring. We leave for 10-15 minutes for cooling and apply.
You can leave mushrooms in the refrigerator - the longer a snack will be waiting for your turn, the more mushrooms from the polishes will become pickled.

Tartlets with champignons

Ingredients:

ready tartlets (mine 5cm. internal diameter, 20pcs.)
shampignon mushrooms 1 kg.
bow 1 pc.
cheese 150-200 gr.
cream (not fat) approximately 1/2 mug
basil dry (number of your taste)
vegetable oil for frying

Cooking method:

Mushrooms wash and cut into small cubes. Onions cut so finely as you can. Heat vegetable oil in a frying pan, fry onions before transparency, add mushrooms and fry until ready to evaporate the liquid from mushrooms.
Sung and add basil. Add cream (so that they cover the mushrooms for two thirds) and make them so that the mushrooms get slightly creamy. Welcome mushrooms.
Stodit cheese and add to mushrooms, mix everything together. Preheat oven. Fill each tartlet with mushrooms and bake in the oven so that the cheese becomes a golden color.

Snack with champignons

Ingredients:

champignons 0.5 kg
onions 2 pcs
vegetable frying oil 100 ml
cheese 100 gr
ground black pepper

Cooking method:

Clean mushrooms from the ground and garbage with the help of a brush, rinse under running water and leak on the colander to dry. Never put mushrooms into the water - they have a loose structure and instantly poisoned moisture, which will worsen their taste.
Cut two big bulbs and mushrooms
In the pan, heal the vegetable oil and roast onions in it.
Add mushrooms and roast along with onions. Still and watch not burned.
After about 20 minutes, the mushrooms will be ready. Suck them and stick, mix, put them in a bowl and cool down.
Neatly with salt, because Cheese will be added to this dish!
Sutitate cheese on a fine grater. I used parmesan, it is solid and well distributed in the mushroom mass with stirring.
Postpone 1 tablespoon of cheese to sprinkle tartlets from above.
The cooled mushrooms mix with squeezed cheese.
Fill the raw mushroom mass of tartlets.
Sprinkle with cheese on top. This is a finished snack and in such a form of tartlets can be served to the table.
If you want to take such a snack on a picnic or in the office, fold the mushrooms into the container for transportation and already on the spot spread them in tartlets.
Literally in 5 minutes this cold snack can be turned into a hot - put the raw tartlets under the grill or in the microwave.
Tartlets can be filled with juliented champignons.

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.
Carrot - 25 gr.
Onions - 40 gr.
Sunflower oil - 20 gr.
Salt - 2 gr.

Cooking method:

Cut onions, grook rubbing on the grater.
On a preheated frying pan with sunflower oil, fry onions and carrots until golden color.
Roasted onions and carrots shift into deep containers. Put the champignons in the pan, fry with a closed lid for 10-15 minutes on a small fire.
Mushrooms are put into the container to the bow and carrots, grind the blender.
Grate the cheese on the grater, the dill is finely cut.
Add to cooled mushrooms and perepleroke half of crushed greenery, cheese, mayonnaise, salt.
Share a mixture in tartlets, sprinkle with dill.
You need to serve a snack at once so that tartlets do not have time to lose crisp taste.

Cheese must be added necessarily to cooled mushrooms and a perepler, otherwise it melts. The snack is perfectly combined with white and red wine, champagne and with alcoholic cocktails.

Julien with cream mushrooms

Julien can be made in different ways. Pouring for it can also be made from mayonnaise, sour cream, cream or cook sauce Bezamel. Classic use cream. I suggest try this delicious snack.

Ingredients:

fresh mushrooms (usually take champignons) - 400 gr.
chicken fillet - one breast
onions - 1 pc.
solid cheese - 100 gr.
wheat flour - 1 tbsp. l.
cream 20-22% - 400 ml
salt, black ground pepper, fragrant pepper - to taste

Cooking method:

Wash chicken breast, pour with cold water and put cooking. When the water boils, remove the resulting foam, reduce the fire, salt. After 10 minutes, put a few peas of fragrant peppers to the chicken, it will get a very pleasant fragrance. All boil the chicken 20 minutes after water boiling.
While the chicken is brewed, prepare mushrooms. Champignons wash and clean the peel from the hat). Cut the mushrooms with quite large plates. Bulbs Clean and cut into a small cube. In the pan, heat the vegetable oil and fry the bow until soft (about 2 minutes). Put the cut mushrooms to the bow, mix.
Mushrooms will release water, you need to fry until the water evaporates, after which the mushrooms are slightly smoothed. It will take about 10-15 minutes. At the end of the mushrooms sprinkle. If salting at first, the mushrooms will strongly detects and will be dry.
When chicken is welded, divide it on the fibers. It is better to do this with the help of two forks, because the chicken is still hot.
When champignons are slightly smoothed, add flour to them, mix and roast another one and a half minutes.
The turn came to add to the cream mushrooms. Pour cream, mix. Cushion mushrooms with cream on medium heat, stirring until the cream starts thick. Add a seeded chicken mushrooms, mix. The basis for Julin is ready. It is possible to lay it on coxnotes or pots.
When all molds are filled, sweete the cheese on a large grater and put the base on top.
In the heated oven to 200 degrees, put the Julien. Well, if there is still a "grill" mode is included, so faster it turns out a delicious cheese crust. Send a dish in the oven only so that the cheese is melted. The remaining ingredients are ready. Readiness Define visually on ruddy cheese.

Julienne in tartlets with champignons

Julien in tartlets is a familiar dish with an unusual feed. It is necessary to directly with the "plate", which is the basket from the dough. A saturated appetizing appetizer with a golden crust is suitable as a snack and complement the main festive table dishes.

Ingredients:

chicken fillet - 250 g;
champignons - 200 g;
cream (20%) - 200 g;
solid cheese - 150 g;
flour - 1 tablespoon;
onions - 1 pc.;
ready tartlets from sand dough - 20;
salt and pepper to taste.

Cooking method:

Chicken fillet dying, cool.
Cut the champignons in small pieces. In this case, you can use both fresh (pre-releasing and clean) and pickled mushrooms.
Stodit cheese on a coarse grater.
In a frying pan, heat a small amount of vegetable oil and fry the onions first on it, and then champignons (if fresh mushrooms are used).
Cut the cooled chicken fillet with cubes and add to the remaining ingredients in the pan.
Heat cream and dilute them with chicken broth, in which fillet was boiled (about 50 ml). The resulting mixture is also pouring into the pan and leave everything to grieve on a melanome heat until the liquid is designed by approximately twice. Patch up to taste and pour flour, constantly stirring. After half a minute, Julien will be ready.
Juliene plays into finished tartlets, topped with grated cheese and baked in the oven at a temperature of 200 degrees to a golden crust.

Profiteroles with mushrooms

Ingredients:

For dough:

creamy oil - 100 g
eggs - 5 pcs.
water - 125 ml
milk (2.5%) - 125 ml
flour - 150 g
sugar - 8 g
salt - 10 g

For filling:

white mushrooms - 300 g
groove - 300 g
creamy oil - 60 g
brynza - 500 g
parsley - 5 twigs
black ground pepper - 3 g

Cooking method:

Check the dough: mix water, milk, oil, salt and sugar. Bring to a boil, add flour, tapping, constantly stirring, 30 s.
Remove from the fire, continue to mix the mass for 30 s, turn onto the stove and keep on the fire another half a minute, stirring. Then cool the dough for 5 minutes. And add one eggs at a time of 10 s.
With the help of a confectionery bag, lay out portions of the dough on a baking sheet with parchment. Tops lubricate water. Bake 10 min. at 210 ° C. Then reduce the temperature to 175 ° C and bake for another 20 minutes. Prepared profithors. Leave in the oven with a serviced door for 5 minutes.
For the filling - boiled mushrooms cut the cube, fry on cream oil 10 min. Single blender shame divide into two parts. One add crushed greenery to another part - roasted mushrooms and black ground pepper.
In the profiteroli cut the top, put the filling with mushrooms, then with the help of a confectionery bag put in the form of a flower with a cheese with greens. Cover the filling with a cut top.

Snacking profitrols with champignons

For Profitoleum:

creamy oil - 100 grams;
water is 1 cup;
flour - 1 cup;
eggs - 5 pcs;

For filling:

champignons - 800 grams;
onions - 2 pcs;
cream 22% - 500 ml;
vegetable oil - 3 tbsp.;
salt.

Cooking method:

In the pan we pour water, cut the oil with large cubes and put into the water. We put on fire, we need to bring to a boil.
As soon as it boils, overturn in the pan of flour and immediately drag the pan from the fire. Mix vigorously. It turns out such a mass.
Next, we drive one eggs and after each it is stirred to uniformity. As a result, we will have such a smooth mass.
The oven is warming up in convection mode up to 200 degrees. Cold baking sheets in bakery paper. We did not have it, we took foil - but this is worse.
A tablespoon (2/3 of Article) at a considerable distance from each other "plant" cakes (they are greatly increasing when baking). We ship into the oven for half an hour. Don `t open!
My mushrooms. Onions are finely cut. Mushrooms cut into cubes. In the pan warming the vegetable oil and send onions into it. Passerum 3 minutes on medium fire, stir.
Then send the mushrooms there, fry minutes 5. Then we pour cream, bring to a boil, salt. On low heat is still 5 minutes.
Finished buns take out of the oven. We immediately fly them from foil (then it will do it unreal). From paper is easier than paper.
A sharp knife cut the bun along and put inside the filling. Cover the "cap" from the test.

Puff-dough envelopes

Ingredients:

puffed dough - 1 package (in my pack of 6 sheets).
champignons - 0.5 kg (or other mushrooms)
onion - 2 pcs.
creamy oil - 1 tbsp. l.
cheese - 100-200 g
onions green at will
egg - 1 pc. (yolk for lubrication)
flour - 1-2 Art. l.
salt to taste

Cooking method:

We start with the filling: we cut finely mushrooms and onions onion, fry them on the creamy oil, arising to taste. Whatever you choose a stuffing, it is better to fry it a bit.
Vegetables will decrease in size and will slightly give water. Thus, your envelopes will not be flat after baking, and the filling will not be too "wet."
The sheets of the dough are defrosting (pulling them pre-from the refrigerator), cut into squares, adding some flour, roll apart separately each square. If you add too much flour, it will be bad to glue. It is also not desirable that the dough "waited" a long filling. It is dreamed and dries fast enough.
The cooled filling is laying out for each square test. We connect the opposite ends of the square, and the edges need to be squeezed so that it turns out the converter.
You can use different products as a filling and any combination of them. For example, finely chopped cheese and green onions. Another option is ham, cheese and sweet pepper:
We lay out the resulting envelopes on the baking sheet, the bottom of which pre-lay paper for baking. Yolks are a bit whipped and lubricate the surface of the converters.
We put the sheet into a 200 C (375 F) oven. We bake until the envelopes become ruddy. It takes 20-25 minutes.

Snack with champignons

Ingredients:

Stumer dough - 1 piece (pack)
Creamy oil - 100 grams
Champignons - 4 cups
Garlic - 4 teeth
Dry white wine - 1/2 cup
Grated parmesan - 1/3 cup

Cooking method:

Shampignons cut (not very small).
Melt the oil in the pan, add garlic and fry a little on slow fire.
Then we enhance the fire, add champignons to garlic, mix, add salt and pour wine.
Shampignons, until all the liquid evaporates.
Before working with the test, it needs to be angry.
The dough layer is cut into 4 equal parts and slightly lubricate the oil. In the middle of each square put the filling.
Parmesan's grated parmesan sprinkle on the filling
Square collect in the nodule.
We decide on the lubricated oil bastard and put it in the oven at 200 degrees for 15 minutes.

Mushroom puffs in a puff pastry

Ingredients:

puff bearing dough 500 g
potato5 pcs.
block2 pcs.
solid cheese100
mushrooms (Dry Forest or Fresh Champignons) 200 g
chicken eggs2 pcs.
vegetable refined oil2 Art. l.
fresh parsley1 small beam
black pepper ground0.5 h. l.
olive herbs1 h. l.
small Solpo taste

Cooking method:

Since we are ready for puff pastry, we need to prepare a filling for mushroom kules. First, carefully wash and clean the potatoes from the peel. Will prepared with root cold water.
Then we put a saucepan with vegetables on the middle fire and wait until the water begins to throw. With the help of a noise, we will remove the foam, then add salt into the water. Break the potatoes for 15-20 minutes after boiling.
The cooking time directly depends on the variety and sizes of the root. If you have a potato of different sizes, then large tubers can be cut in pressure so that all the vegetables are prepared at the same time.
When potatoes are welded and becomes soft, gently with water from it. Courish root to room temperature. Then cut the potatoes in small cubes.
Both Luke Heads Clean and wash. We apply onion with a small cube.
We warm up in a deep non-stick frying pan several spoons of purified vegetable oil. I used sunflower, olive or corn oil is also suitable. Let's lay out a chopped white onion on the pan and will fry it to become transparent.
Now we will take mushrooms. For the preparation of mushroom kules, you can use dry forest mushrooms or fresh champignons.
Dry mushrooms must be pre-twisted in warm purified water for one hour. Then they need to be squeezed from excess moisture and cut into pieces of medium sized. Shampignons will wash and clean if necessary. Cut mushrooms into small pieces.
When the onions in a pan becomes soft, add chopped mushrooms to it. Sometimes stirring, continue to fry the ingredients so that the whole fluid evaporates.
Space and pepper vegetables and remove the pan from the fire. The finished mixture will be transferred to a dry blade in which we will mix the filling for mushroom cules. A piece of solid variety cheese with grinding on a grater, as required by the recipe.
When the mushrooms with the onions are a little cool, add grated cheese to them so that he does not melt.
Wash and lean the greens of parsley. Additionally, you can add dill or kinza. Finely cut the parsley and add it to the pile with other products. Following with the other ingredients chopped boiled potatoes.
We will add a bit of olive herbal to the mixture and mix everything thoroughly. At the request of the spices, you can not add or use other spices, for example, nutmeg or dried basil. We will definitely try to make a brand and, if necessary, pick up some more salts or spices.
The finished dough is pre-defrost at room temperature as indicated in the instructions on the package. I am satisfied with the work surface with flour and rolling the freezing dough into the layer with a thickness of 3 millimeters. With a knife, we cut the dough to rectangles (I have about 10 by 15 centimeters).
In a separate pile, you take two chicken eggs. With the help of a special culinary brushes with lining every rectangle of the dough whipped egg.
Then we will lay out approximately one hundred and a half tablespoons of the filling diagonally, as in the photo. First, the top edge of the test is completed, the stuffing stuffing. Then, with the bottom edge of the test, forming products in the form of a kulechka.
Will withdraw the edge of the test back and slightly defend the edge. Prepared kules with stuffing lay on a nailed baking paper. Wearing the products whipped egg so that the pastries turn out to be ruddy and golden. Suppose the baking sheet in the heated oven. We will bake the kules for 15-20 minutes at 200 degrees. When they pushed, carefully get them out of the oven and fly to the plate. I got 16 products.
Ready fragrant baking is best served warm, immediately after cooking. As an option, the cooled curses with a mushroom filling can be heated in a microwave, then they will be like freshly.

Snack from champignons

Ingredients:

Champignons - 24 pieces
Puff turkey - 450 grams
Garlic - 1 teeth
Green Bow - 1 Bunch
Bread Sukhari - 1/3 cups
Soy sauce - 3 tbsp. Spoons
Ginger root - to taste
Protein - 1 piece
Chile pepper flakes - to taste

Cooking method:

Wash mushrooms, cut the leg, then grind. Scroll to warm up with vegetable oil. Put mushrooms, add turkey mince and mix. Read more:
Clean garlic, skip it through the press and add to the pan.
In a separate bowl, mix breadcrumbs, crushed green onions, soy sauce (2 tablespoons), crushed on a shallow grater 1 centimeter of ginger root, egg protein and 1/8 teaspoon of red pepper flakes.
Add everything to the pan and mix well.
Mushroom caps Clean and wipe, paint them to the remaining soy sauce. Put about 2 teaspoons of the filling.
Lay out the mushrooms on the tray and send the oven heated to 160 degrees, bake 10-20 minutes (depending on the size of the caps).
Put a snack on the plate and serve it already cooled to the table.