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Wash mushrooms, dry. Cut out the legs from the hats. Remove film. Set aside the caps, finely chop the legs. Peel and mince the garlic. Wash parsley and tarragon, dry and finely chop.
Heat a dry frying pan to high heat. Add nuts and fry, stirring constantly, 4 minutes. Remove from heat, let cool, then chop the nuts with a knife into large crumbs.
Heat vegetable oil in a frying pan and fry the mushroom caps until golden brown, 4 min. from each side. Transfer to a dish and let cool.
Slice soft cheese small cubes.
Mix cheese, nuts, garlic, chopped herbs and mushroom legs in a bowl. Pour in the cream. Season with nutmeg, salt and pepper. Mix.
Fill mushroom caps tightly with minced meat. Place them on a baking sheet covered with an oiled sheet of parchment, and place in an oven preheated to 200 ° C for 7 minutes. Serve as a warm or cold appetizer.
Mushrooms with spicy walnut sauce
Champignons - 200 g, walnuts - 100 g, onion - 1 pc., garlic - 2 cloves, tomato paste - 2 tbsp. spoons, wheat flour - 1 tbsp. spoon, milk - 100 ml, vegetable oil - 2 tbsp. spoons, bay leaf - 1 pc., hot pepper - 1 pc., coriander - 30 g, coriander - 1 tbsp. spoon, ground nutmeg on the tip of a knife, salt.
Mushrooms, onions and garlic are peeled. Onions are cut into rings, mushrooms are sliced, garlic is passed through a garlic press. To prepare the sauce in a small saucepan, heat a mixture of flour and butter for 5 minutes, pour in milk, put finely chopped spicy pepper, nutmeg, Bay leaf, coriander, salt and walnuts.
Cook, stirring, for 3 minutes, then add tomato paste, mushrooms, onions and garlic and stew for 20–25 minutes, adding water if necessary. Ready meal sprinkle with chopped cilantro and serve.
From the book A collection of recipes for a microwave oven author Borodin Anton AnatolievichBaked onions with walnut sauce Bulb onions - 500g, peeled walnuts - 1/2 cup, garlic - 2 cloves, cilantro - 3 sprigs, pomegranate juice- 1/2 cup, pepper - 1 pod, salt to taste. Approximately equal onions of medium size, without peeling, lay on a dish and bake
From the book We meet New Year and Christmas: The best recipes for the holiday table author Krasichkova Anastasia GennadievnaTrout with walnut sauce Ingredients: 500 g trout, 100 g kernels walnuts, 2-3 cloves of garlic, parsley, salt to taste. Cooking method Wash the cleaned and gutted fish and cut into pieces. Boil the fish, cool, remove from the broth and put on a dish.
From the book The best dishes from zucchini, pepper, eggplant author Kashin Sergey PavlovichEggplant with walnut sauce Ingredients 300 g eggplant, 200 g green beans, 200 g spinach. For the sauce 30 g walnuts, 1 onion, 1 tablespoon of wine vinegar, 3 cloves of garlic, parsley, pepper, salt. Method of preparation Wash vegetables and herbs. eggplant
From the book Chakhokhbili and other dishes of Georgia author Cooking Author unknown -Rabbit with walnut sauce 1 kg of rabbit meat, 200 g of walnut kernels or almonds, 200 g butter, 4 onions, 0.5 l cream, 2 tbsp. spoons of flour, salt, lemon juice Sliced meat, fry in fat, put in a saucepan, add ground nuts, finely
From the book What can be cooked from bananas author Tolstenko OlegBananas with peanut sauce Required: 1.5 kg of bananas 100 g of peanuts 250 g of sour cream 50 ml lemon juice 50 ml olive oil sugar Method of preparationCut the bananas into rings. Roast nuts and pass through a meat grinder. Then pour olive oil into them and carefully
From the book 800 dishes for fasting days author Gagarina ArinaSquid with nut sauce What you need: 500 g squid, 2 cloves of garlic, 7 walnut kernels, 3 tbsp. l. olive oil, 1 piece white bread, salt And start cooking: Boil squid, cut into strips. For sauce garlic, walnuts and
From the book 1000 most delicious meatless dishes author Kayanovich Lyudmila LeonidovnaPasta with nut sauce You will need: 400 g pasta, ? cups shelled walnuts, 1 red bell pepper, 3-4 large tomatoes, 2 shallots, 3-4 garlic cloves, 1 tbsp. l. finely chopped oregano, 3 tbsp. l. breadcrumbs, 2 tbsp. l. sunflower oil, 4–5
From the book Cooking for a couple author Kozhemyakin R. N.Spaghetti with walnut sauce You will need: 250 g spaghetti, 1 garlic clove, ? cups of shelled walnuts, 2 tbsp. l. olive oil, parsley, ground black pepper, salt to taste. Boil spaghetti in boiling salted water. Drain the water. Crush the garlic, nuts,
From the book Cooking in a barbecue, grill, on the grill and fire author Kozhemyakin R. N.Chicken with nut sauce Ingredients Chicken - 800 g Butter - 2 tablespoons Honey - 2 tablespoons Ground ginger - 0.5 teaspoon Salt and ground pepper - to taste Melted butter - 1 tablespoon Walnut kernels - 0.5 cup Cream - 0.5 cups
From the book Sushi and rolls. Cooking like a pro! author Treer Gera MarksovnaTurkey with walnut sauce IngredientsTurkey - 1 kg Garlic - 3-4 cloves Parsley and dill - 1 tablespoon each ground ginger- 1 teaspoon Table vinegar - 2 tablespoons Chopped walnut kernels - 1 cup Hot pepper - 1 small pod
From book 1000 best recipes cutlets, zraz, stuffed cabbage and other minced meat author Nesterova Daria VladimirovnaCanned salmon with mayonnaise, hot chili sauce, ginger marinade and soy sauce ? banks canned salmon in own juice 100 g mayonnaise 3 tbsp. spoons of ginger marinade 5 tbsp. spoons of soy sauce 3 drops hot sauce dry the fish,
From the book Juicy boiled pork and brawn author Lukyanenko Inna VladimirovnaMayonnaise with soy sauce, red pepper and Kimchi spicy vegetable sauce mayonnaise, spicy vegetable sauce"Kimchi" soy sauce and ground red pepper - to taste Whip the mayonnaise and add the spicy Kimchi vegetable sauce. Mix everything, pour in soy sauce and add ground
From the book Festive Table author Iovleva Tatyana VasilievnaCaviar flying fish with Japanese mayonnaise, soy sauce, red pepper and spicy vegetable sauce "Kimchi" flying fish caviar, japanese mayonnaise, Kimchi spicy vegetable sauce, soy sauce and ground red pepper - to taste Whip mayonnaise, add flying fish caviar and spicy
From the author's bookCutlets with nut sauce Ingredients700 g minced meat, 1 egg, 200 g butter, 30 g flour, 30 g walnut kernels, 20 ml vegetable oil, 200 ml chicken broth, pepper, salt
From the author's bookBoiled pork with nut sauce Ingredients: 1.5 kg beef tenderloin (whole piece), 2 tomatoes, parsley, pepper, salt For the sauce: 5 tbsp. l. vinegar, 4 tbsp. l. nut butter, 1 tbsp. l. vegetable oil, salt, sugar, pepper Salt and pepper the meat and bake in the oven until
From the author's bookFish with walnut sauce 1 kg of fish, 50–70 g onion, 20 g butter, 8 ml vinegar, 10 g wheat flour, 150 ml fish broth or water, 4 g of garlic, 100 g of walnut kernels, 30 g of parsley, salt, black pepper to taste. Prepared fish (carp, catfish,
What is usually prepared from champignons? Probably salads, light soup, fried with onions or marinated. But the best of all these dishes are stuffed champignons. And if you don’t know how to cook them, then I’ll tell you now how it’s done.
Recipe content:
Champignons are the most popular mushrooms that are included in human nutrition. This is explained by the ease of cultivation, prevalence, accessibility, amazing palatability and endless possibilities in the culinary arts. They go well with all kinds of vegetables, herbs, dairy products, spices, spices and roots. They are available both as ingredients and as an independent dish. But I will separately note stuffed champignons baked in the oven.
This dish is like cold snack, and the second hot dish. Serve them appropriately festive table and daily menu. And the ease of execution will allow you to enjoy this dish quite often. But this appetizer, like many other dishes, has its own cooking secrets.
- Mushrooms of the same size and with large caps - the dish is more satisfying and more beautiful.
- Mushroom caps are baked: pre-boiled, fried, pickled or raw. It depends on the proposed recipe.
- Since the mushrooms are tender enough, they cannot be overexposed in the oven. Otherwise they will lose nutritional value and form. Typically, the average cooking time for hats is 30 minutes.
- Calorie content per 100 g - 100 kcal.
- The number of servings - 20-25 pcs.
- Cooking time - 40 minutes
- Champignons - 1 kg
- Cheese - 100 g
- Walnuts- 100 g
- Salt - 0.5 tsp or to taste
Cooking champignons stuffed with nuts and cheese
1. Grate the cheese on a medium grater. I do not recommend using a coarse grater, because cheese will big chunks which may not completely melt. Any kind of cheese can be used, even processed. But in this case, it is better to pre-hold it for about half an hour in the freezer so that it is easier to rub.
2. Peel the walnuts, pierce them in a dry frying pan if desired, chop with any pieces and add to the cheese filling.
3. Wash the champignons, dry them and cut off the legs. Usually they are very easy to unscrew without the use of kitchen utensils. Cut the removed legs small cubes and place in the bowl with the filling.
4. Mix the filling well so that the products are evenly distributed.
5. Cover the baking sheet with baking parchment and lay out the mushroom caps, which are seasoned with salt and, if desired, ground pepper. Mushrooms recommend choosing a large size so that the caps are large. Then they will fit more stuffing.
6. Fill the mushrooms with stuffing.
7. Send them to bake in an oven heated to 180 ° C for half an hour. Do not overexpose them longer, otherwise the mushrooms will become dry and lose their shape.
