Mushrooms are a rich source of nutrients such as vitamin D and B2. If you cook them in the oven, the dish will acquire a rich taste and pleasant texture. They can be added to another dish or used as a complement to meat dishes. An alternative way of cooking will be stuffed mushroom caps and serving them as a snack.
Selection and preparation of ingredients
Any type of mushroom is suitable for cooking: ceps, boletus, butterflies, chanterelles, champignons. When you go shopping, buy fresh specimens without rot and damage. The legs of forest mushrooms are thoroughly cleaned from the ground, cut off the skin. Wash thoroughly under running water and then pour over boiling water for disinfection. If you are going to stuff the hats, then the legs are separated and finely chopped.
Did you know? The ancient Egyptians believed that the fungus is a "plant of immortality." The amazing taste of mushrooms was to the taste of the descendants of the gods, the pharaohs, and they decided that only members of the royal family could eat mushrooms, banning their use by all commoners.
Oven recipes for mushrooms
Basic simple recipes include several basic ingredients. For example, vegetables, cereals or meat in combination with mushrooms. Modify them by adding aromatic oils. Not only olive, but also rosemary. The composition includes spices, sea salt, pepper, garlic and others.
Buckwheat with pork
1 kg3 hours
buckwheat groats (kernel)
2 cups
vegetable oil
3 tbsp. spoons
Nutritional value per 100 g:
- Forest mushrooms clear from the ground. Put in a saucepan and soak in salt water (1 teaspoon of salt in 1 liter of water) for 30 minutes in order to remove insects, if any.
- Remove the mushrooms from the water, rinse and cut into slices.
- Dice the onion.
- Salt and fry the onion with mushrooms in a pan.
- Wash the meat, soak in cold water for 15 minutes, cut into slices. To salt. Fry in a well-heated pan.
- Put meat and mushrooms with onions in a pot or pots. Add water and put in the oven for 30 minutes.
- Wash buckwheat. Add it to meat and mushrooms. If necessary, top up with water. Water should be 2 times more than the rest of the components.
- Put the dish in the oven, heated to 200 ° C, for 2 hours. Every half hour, lower the temperature by 50 °.
Important! The oven temperature is unstable due to the functions of blowing or air movement when you open the door, so periodically monitor the temperature of the oven during cooking.
Julien with chicken
1.5 kg 1 hour
Wheat flour
2 tbsp. spoons
Nutritional value per 100 g:
- Peel the onion and chop finely. Wash the mushrooms, cut into slices.
- Rinse chicken, chop, salt.
- Fry the onion in oil in a large pan for 5 minutes.
- Add mushrooms to the onion and simmer for 5 minutes until they turn brown and the liquid evaporates.
- Then add the chicken to the mixture, salt and pepper. To mix everything. Cook for 5 minutes. Put on a dish.
- Preheat the oven to 230 ° C.
- To make the sauce, place a large frying pan on the fire. Melt the butter in it, gradually mixing the flour. Stir for 1 minute so that no lumps form. Add cream. Simmer for another 2 minutes, stirring constantly.
- Pour the sauce onto a mixture of chicken and mushrooms and mix.
- Sprinkle with a large amount of grated cheese and bake in the oven for about 15 minutes.
- Garnish with chopped fresh coriander or parsley.
Did you know? Mushrooms have separate holidays. So, February 4 in the United States is National Day of Stuffed Mushrooms.
Potato nests
1.5 kg 1 hour
Nutritional value per 100 g:
- Wash the potatoes and boil until half cooked over high heat. Then reduce the flame and continue cooking for another 20 minutes. Drain the potatoes, let cool.
- Slice the bacon. Add sour cream and mix with a blender.
- Preheat the oven to 230 ° C.
- Lubricate the muffin molds.
- Chop the boiled potatoes. Stir with salt and pepper.
- Place in each form 1 tbsp. a spoon of potatoes. Press lightly on the sides. Bake potato nests until dark golden for about 25 minutes. Remove the nests from the molds on a baking sheet lined with paper towels.
- Preheat the oven to 180 ° C. Place potato nests on a baking sheet. Bake until they become crispy, 6-8 minutes.
- Put the nests on a dish. Fill a mixture of sour cream with bacon. Sprinkle cheese on top and garnish with herbs. Serve immediately.
Important! In some ovens, heating occurs unevenly, leaving unevenly heated areas. In this case, you need to turn the pan a few times during cooking.
Meat in a pot with mushrooms and cheese
1 kg30 minutes
breadcrumbs
200 g
bell pepper (red and green)
2 pcs.
bulb onions
2 middle heads
olive oil
1 teaspoon
Nutritional value per 100 g:
- Preheat the oven to 180 ° C.
- Put the pan on fire and heat the oil. Add onions and peppers. Fry for 5 minutes.
- Add sliced mushrooms. Cook for another 5 minutes, stirring occasionally.
- Add breadcrumbs and cheese. Mix well and put in a pan.
- Arrange the mass in pots. Bake for 20 minutes.
- Serve with a light side dish.
Did you know? On planet Earth, there are from 1.5 to 2 million species of mushrooms. Of these, only about 80 thousand are described.
Mushroom Cheese Casserole
1.5 kg 1.5 hours
onion
1 large head
sea salt
0.5 tsp
toasted almonds
100-150 g
Nutritional value per 100 g:
- Forest mushrooms peeled, washed, chopped.
- Peel and finely chop the onion and garlic.
- Boil brown rice until half cooked.
- Grate hard cheese on a grater.
- Turn on the oven and warm to 180 ° C.
- Grease a baking dish with olive oil.
- Take a large pan. Fry the mushrooms in a small amount of oil over medium heat. Sprinkle with salt. Stir every 3 minutes until the mushrooms release the liquid and brown.
- Add the onion and cook for another 5 minutes until it becomes transparent. Add chopped garlic and cook for another minute.
- Remove mixture from heat. Add rice and mix.
- Beat the eggs, cottage cheese, sour cream and salt with a blender. Mix.
- Put everything in a ready-made baking dish. Sprinkle with half parmesan. Cover with foil and put in the oven for 30 minutes.
- Take out. Remove the foil and put it back in the oven for another 30 minutes. Bake until the dish is browned at the edges.
- Sprinkle with the remaining parmesan and roasted almonds. Serve hot.
Did you know? In some South American Amazonian tribes, meat and mushrooms are denoted by the same word. This is because they consider these two products equivalent in nutritional value.
Potato with chicken in sour cream
1 kg1.5 hours
potatoes
2 large potatoes
grated parmesan cheese
250 g
vegetable oil
2-3 tbsp. spoons
fresh spinach leaves
150 g
Nutritional value per 100 g:
- Preheat oven to 200 ° C. Lightly grease the baking dish with oil.
- Peel the potatoes and cut into large pieces. Fold in a pot with plenty of water. She must cover the potatoes. Boil. Cook for 10 minutes until soft.
- Cool and partially crush, stirring with half parmesan and sour cream.
- Place the sun-dried tomatoes, oil, the rest of the parmesan, spinach, garlic in a blender bowl and beat until smooth.
- Heat olive oil in a pan over medium heat. Fry onion and bell pepper on it until tender.
- Put onion and pepper in shape. Lay potatoes on top.
- Fry the chicken pieces in a pan for 4 minutes on each side over medium heat until they are browned.
- Fold the chicken into a mold on a layer of potato. Pour in the mixture whipped in a blender.
- Bake for 15 minutes in a preheated oven until golden brown. Serve to the table, decorated with greens.
Cooking in the oven differs not only in temperature conditions. The key to getting delicious meals is understanding the speed of cooking your ingredients. It is very simple. For example, potatoes take longer than chicken. Pay attention to this, and then your dishes will always turn out delicious.