Lean champignon dishes. Cooking in post: dishes with mushrooms

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In fasting, you cannot eat fish and meat, lean dishes with mushrooms help out. Mushrooms are quick and easy to cook, they perfectly improve the taste and aroma of any dishes. Mushrooms make delicious soups, sauces, hodgepodge, cutlets and salads. Mushrooms on the lean menu are a great alternative to meat or fish. What to cook with mushrooms in Lent read on.

Lenten dishes with mushrooms and other recipes in Fasting

Recipe Buckwheat porridge with mushrooms

Ingredients:

• 1 tbsp. buckwheat
• 2 tbsp. water
• 1 handful of dried mushrooms
• 4 tbsp. l. olive oil
• 200 gr. pumpkin
• onion
• 2 tooth. garlic
• pepper

Cooking method:

1. Rinse the mushrooms with running water, add water and leave for 20 minutes to swell.
2. Sort the buckwheat, rinse and pour into a ceramic pot.
3. Add chopped mushrooms to the pot, season with salt and pepper and cover with warm water.
4. Put in a cold oven, turn on the fire and preheat the oven to 180 degrees.
5. Cook at this temperature for about an hour.
6. Cut the pumpkin into cubes.
7. Peel the onion and cut into thin half rings.
8. Cut the garlic into slices.
9. In a deep frying pan, fry the pumpkin, onion and garlic in vegetable oil. Season with pepper, lightly salt.
10. Put the finished buckwheat porridge on a plate, and put the pumpkin on top.

Recipe Stewed cabbage with mushrooms

Ingredients:

• 300 gr. cabbage
• onion
• 200 gr. pumpkin
• 100 g frozen green beans or peas
• greens
• 2 tooth. garlic
• 200 gr. champignons
• 4 tbsp. l. vegetable oil
• 1 tsp hops-suneli
• pepper

Cooking method:

1. Defrost vegetables. Rinse the mushrooms in running water and pat dry on a towel.
2. Cut the mushrooms into slices.
3. Chop cabbage, chop onion and garlic.
4. Peel the pumpkin and cut into small cubes.
5. Pour vegetable oil into a cauldron or deep frying pan and heat.
6. Fry onions, garlic and mushrooms.
7. Add cabbage and pumpkin, stir. Season with salt and spices, stir, cover and simmer over low heat.
8. Pour in a little water if necessary. Cook for 5-10 minutes, stirring occasionally. Serve sprinkled with chopped herbs.

Recipe Mushroom sauce for pasta (pasta)

Ingredients:

• 300 gr. champignons
• onion
• zucchini or eggplant
• vegetable oil
• 2 tbsp. l. flour
• 1 tbsp. water
• pepper
• greens

Cooking method:

1. Peel the zucchini or eggplant and cut into small cubes. Fry the zucchini in vegetable oil.
2. Cut onions into half rings, fry separately until brown.
3. Cut the mushrooms into slices, fry in vegetable oil.
4. Combine mushrooms, zucchini and onions in a skillet. Add flour and mix.
5. Pour in hot water and simmer until thickened. Season with salt and pepper.
6. Serve sauce with pasta or pasta with chopped herbs.

Mushroom hodgepodge recipe

Ingredients:

• 200 gr. champignons
• 200 gr. pickled mushrooms
• onion
• 2 tbsp. l. tomato paste
• vegetable oil
• Bay leaf
• greens
• pepper

Preparation:

1. Chop the champignons finely and fry in vegetable oil with onions.
2. Put the fried mushrooms in a saucepan, add water and cook.
3. Chop the pickled or salted mushrooms finely.
4. Prepare a fry of tomato paste in vegetable oil.
5. Put the pickled mushrooms in the broth, add the frying.
6. Salt and pepper the solyanka, season with fresh herbs.

Mushroom goulash recipe

Ingredients:

• 1 kg of champignons
• onion
• 3 tomatoes
• 2 pcs. green bell pepper
• 0.5 tbsp. vegetable broth or water
• 3 tbsp. l. vegetable oil
• greens
• pepper

Cooking method:

1. Wash the mushrooms, dry and cut into strips.
2. Pour boiling water over the tomatoes, peel and cut into four or eight pieces.
3. Dice the onion.
4. Wash the pepper, remove the stalk and seeds. Cut the pepper into thin strips. Fry mushrooms and onions in vegetable oil.
5. Add tomatoes, bell peppers, and season with salt and pepper.
6. Pour broth over the fry and simmer for about 20 minutes over medium heat, covered.
7. Season with herbs before serving. Serve with boiled potatoes or rice.

I look forward to your advice and recipes for lean dishes!

Always yours Alena Tereshina.

Recipes with champignons are often easy to prepare, and the dishes from them turn out to be hearty and delicious. The list of champignon dishes includes a variety of cream soups, risottos, pastas, stews, sauces and gravies. Mushrooms are delicious to fry in batter or stew with onions, and rich mushroom broth can be replaced with meat broth. Champignons, with their dense and elastic texture, do not need to be boiled beforehand - they can even be eaten raw with vinegar or other dressing. Thinly sliced ​​and grilled, fresh champignons remain slightly damp inside, and when cooked with meat, they acquire a persistent mushroom aroma. Most recipes don't take long. For some dishes, for example, cream soups and salads, mushrooms are pre-boiled and, accordingly, pickled. Frozen white champignons can be immediately fried in butter with onions and served with Borodino bread - a delicious and simple snack for strong alcohol comes out. They can also be wrapped in Russian pancakes or laid out on sand tartlets. Champignon recipes include meat, vegetable and even fruit salads: these porcini mushrooms are combined with many ingredients. On their basis, thick white sauces, gravies and even soufflés are made. Also, mushrooms are often used as a filling for pies, puffs and traditional pies. The true mushroom flavor is enhanced by soy sauce and heavy cream. Two ingredients, opposite in taste, emphasize the aroma of mushrooms and reveal themselves: it is no coincidence that mushrooms are added to risotto, julienne and to beef in a spicy soy sauce. You can cook champignons not only for breakfast, lunch or dinner, but also roll them up for the winter.

During the fast, a person is very limited in food, but not in ideas of how to prepare those that can be eaten. A delicious lunch or dinner can be made from any vegetables, fruits, root vegetables, cereals and a menu for all seven weeks of fasting can be made from dishes in any combination. The site has many step-by-step lean cooking recipes - simple and complex, from the second to the salad. In addition, many recipes have step-by-step photos that will help you prepare the dish in the best way. A variety of soups are prepared during Lent because they aid digestion in such difficult, limited conditions. It can be lean borscht or onion soup, or you can cook vegetable stew in vegetable oil with the addition of water - vegetables will be juicy, and various seasonings will help reveal their taste. See the Food website for various recipes for Lent.

Search for recipes by selecting a dish category, subcategory, cuisine or menu. And in additional filters, you can search for the desired (or unnecessary) ingredient: just start writing its name and the site will select the appropriate one.

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During Lent, mushrooms become one of the most popular and favorite food for all fasting people. Mushrooms can be used to prepare a great variety of delicious and healthy lean dishes, ranging from salads to pies and pies. When preparing lean mushroom dishes, first of all, fresh mushrooms, frozen, dried, pickled and salted, are used. Season the pickled mushrooms with aromatic vegetable oil, mix with chopped onions and serve with boiled potatoes. It is impossible to imagine more delicious! Although no, you can!

Mushroom dishes during Lent are not only tasty, but, of course, healthy food. Due to the high content of fiber, mushrooms contribute to the elimination of bad cholesterol from the body, and trace elements and other active substances of mushrooms take part in the production of hormones and support immunity. In total, mushrooms contain 18 amino acids, including arginine, glutamine, leucine, tyrosine. During the fasting period, mushrooms, along with legumes, successfully replace meat products. Remember, 100 g of mushrooms contains about 4 g of protein, however, in dried mushrooms, the proportion of protein increases to 70-75%.

Mushrooms are also a dietary product. After all, all biologically valuable food components, including vitamins, are almost perfectly balanced in mushrooms, mushrooms have a low calorie content. In addition, lecithin is part of the mushrooms. That is why the use of mushrooms in food is useful in violation of metabolic processes in the body. Mushrooms contain vitamins A, D, E, group B, while vitamins of group B in mushrooms are found in greater quantities than in some cereals and vegetables. This means that mushrooms are very useful for the central nervous system and cardiovascular systems, for the process of hematopoiesis, maintaining the order of the skin, hair and nails. Also, mushrooms contain trace elements, potassium, calcium, zinc, copper, phosphorus, sulfur, manganese and others.

Mushroom salad in Minsk

Ingredients:

• champignons 300 g.
• potatoes 4 pcs.
• onions 1 pc.
• sauerkraut 100 g.
• vegetable oil 2 tbsp. l.
• vinegar 3% 1 tbsp. l.
• sugar, pepper, salt to taste

Cooking method: Peel the mushrooms, rinse, cut into slices and boil. Remove the mushrooms from the broth, add to them cold boiled potatoes, cut into cubes, sauerkraut, mix, put in a salad bowl and pour over the salad dressing. For salad dressing, combine vegetable oil, vinegar, sugar, pepper and salt to taste.

Mushroom caviar with squid

Ingredients:

• squid fillet 400 g.
• dried mushrooms 50 g.
• salted mushrooms 400 g.
• onions 3 pcs.
• green onions 2 heads
• vegetable oil 4 tbsp. l.
• flour 1 tbsp. l.
• vinegar 3%
• salt, pepper, sugar to taste

Cooking method: Boil the dried mushrooms until tender, cool and chop finely. Heat the strained mushroom broth, boil the squid in it, cool, mince.
Separate the salted mushrooms from the brine, chop finely and fry in vegetable oil with finely chopped onions. At the end of frying, add minced squid and boiled mushrooms and fry for 5 minutes. Then add the sauce, cooked in mushroom broth, in which the squid was boiled, boil until a thick mass forms, cool, season with vinegar, ground pepper and salt. Serve with finely chopped green onions sprinkled with caviar.

Soup is the most delicious and healthy dish during Lent. It prepares the stomach for the digestion process, activates the secretion of gastric juice and has a positive effect on the entire gastrointestinal tract. For all their satiety, soups are not as high in calories as the second courses, so you can eat them completely calmly, without worrying about overeating and heaviness. Mushrooms help fight excess cholesterol levels, contain a lot of protein, which is quickly absorbed by the body.

Lean mushroom soup

Ingredients:

• champignons 300 g.
• dried mushrooms 50 g.
• potatoes 5 pcs.
• cucumber pickle 1 cup
• carrots 1 pc.
• onions 1 pc.
• spelled 2 tbsp. l.
• olive oil 3 tbsp l.
• Bay leaf
• salt pepper
• greens

Cooking method: Pour boiling water over the dried mushrooms, leave overnight. Cut the champignons into slices. Pour 2 liters of water into a saucepan, put mushrooms and cook until mushrooms are cooked. Grate the carrots on a coarse grater, chop the onions and fry them separately in oil. Cut the potatoes into cubes. Put potatoes, fried vegetables and spelled in mushroom soup, salt and pepper, put bay leaf. When the potatoes and cereals are ready, pour the brine into the soup, put finely chopped greens, remove from the stove and let it brew. Pour into plates and serve.

Lean Mushroom Pickle

Ingredients:

• dried mushrooms 50 g.
• water 1.2 l.
• vegetable oil 2 tbsp. l.
• onions 1 pc.
• pickled cucumbers 1 pc.
• apples 1/2 pc.
• dill greens
• cucumber pickle 1 cup
• flour 1 tbsp. l.

Cooking method: Pour 1 cup of hot boiled water over the mushrooms and leave for 30 minutes. Then squeeze (leave the mushroom infusion, it will come in handy) and cut into cubes. Peel the onion and chop finely. Fry mushrooms and onions in a pan with vegetable oil, add 1 tbsp. l. flour, mix well. Mix the resulting mixture with mushroom infusion and pour into a saucepan with boiling water. Bring to a boil, add spices, cucumber and apple cut into strips, pour in cucumber pickle. Bring the soup to a boil again and cook for 7 minutes. When serving, add chopped dill.

Mushroom hodgepodge

Ingredients:

• salted mushrooms 800 g.
• pickled cucumbers 3 pcs.
• onions 2 pcs.
• stewed white cabbage 500 g.
• vegetable oil 4 tbsp. l.
• tomato paste 1 tbsp l.
• bread crumbs 1 tbsp l.
• lemon 1 pc.
• olives 50 g

Cooking method: Rinse salted mushrooms, cut into slices, cook for 10-15 minutes. Then fry in oil, adding sautéed onions, tomato paste, finely chopped cucumbers. Put crackers and stewed cabbage on a frying pan preheated with butter, put mushrooms on the cabbage, then again the cabbage, sprinkle with breadcrumbs, pour over with vegetable oil and bake in the oven for 25-30 minutes. Serve garnished with lemon slices and olives.

Pilaf with mushrooms

Ingredients:

• rice for pilaf 1 glass
• vegetable oil 4 tbsp. l.
• dry porcini mushrooms 50 g.
• onions 1 pc.
• sweet pepper 2 pcs.
• tomato puree 1 tbsp. l.
• mushroom broth 2 cups
• dill and parsley

Cooking method: Warm up the sorted, washed rice with butter, dried porcini mushrooms, boil. Chop the onion, peel the pods of sweet pepper, wash and cut into strips. Lightly fry mushrooms, onions and peppers and combine with rice. Then add tomato puree and mushroom broth. Boil until thickened over low heat, and then bring it to readiness in the oven for 15-20 minutes. Serve sprinkled with finely chopped dill and parsley.

Pasta with mushroom sauce

Ingredients:

• champignons 100-150 g.
• dried mushrooms 15 g.
• pasta 200 g.
• mashed tomatoes 250 g.
• onions 1 pc.
• carrots 1 pc.
• olive oil 3 tbsp l.
• parsley

Cooking method: Soak dried mushrooms in 0.5 liter of warm water for 30 minutes. Drain the water, save, squeeze and cut the mushrooms. Cut fresh mushrooms into slices. Peel onions and carrots, chop thinly. Heat oil in a frying pan, fry, stirring occasionally, carrots and onions for 3-4 minutes. Add mushrooms, fry everything together for another 1 minute. Pour 1 cup of the mushroom soaked liquid into the pan. Continue cooking until half of the liquid has evaporated. Add the tomato pulp to the pan, season with salt and pepper and cook over low heat for another 25 minutes. Boil the pasta, according to the directions on the package, in boiling salted water. Throw in a colander, put in a deep bowl. Season with mushroom sauce, mix gently. Arrange on plates, garnish with parsley leaves and serve.

Photo: Depositphotos.com/@ Shaiith791

Mushrooms are a valuable product, indispensable not only on days of strict fasting. They contain a lot of protein, fats, carbohydrates, as well as useful micro and macro elements: potassium, calcium, zinc, iron, copper, cobalt. Dishes with mushrooms will diversify the lean table and perfectly saturate. Almost any kind of mushrooms are suitable for their preparation: champignons, oyster mushrooms, chanterelles, honey mushrooms, porcini ... You can use fresh, frozen, dried, salted or canned mushrooms. Only pickled mushrooms are not suitable for cooking - they become tough when heated.

When buying champignons and oyster mushrooms, pay attention to their appearance: fresh mushrooms have caps without damage, stains and rot, and the mushrooms themselves are strong and dense. When buying frozen mushrooms, find the country of origin on the packaging, and if the mushrooms are sold in bulk, check with the sellers for this information. The fact is that under the guise of frozen mushrooms, Chinese mushrooms are sometimes sold, which have a rather peculiar aroma. (sometimes they just smell like rotten!). Frozen mushrooms should be crumbly, free of ice and snow. Otherwise, there is a high probability that the mushrooms have been re-frozen. It's okay, in principle, no, it's just that such mushrooms can be flabby and tasteless. When buying dried mushrooms, try to choose large pieces of mushrooms with a dark, uniform color - they have a stronger flavor. Small holes in the pulp may indicate that the mushrooms were wormy, so be careful. If possible, smell the mushrooms - their aroma should be deep, rich. Dried mushrooms should be soaked in cold water and boiled in it. After cooking, squeeze the mushrooms, and strain the broth and use in cooking. Dry mushrooms can be used to make an excellent dressing for any dish: grind mushrooms into powder in a powerful food processor, blender or coffee grinder. This powder can be added to any sauce, salad dressings, or noodle dough.

There are a huge number of lean mushroom dishes. These are appetizers, salads, first and second courses, sauces, pastries. Our site has selected some interesting recipes for you.

Ingredients:
600 g porcini mushrooms,
150 g walnuts
1 onion
½ lemon,
vegetable oil for frying,
salt, pepper, hot pepper - to taste.

Preparation:
In hot vegetable oil, save finely chopped onion. Add the mushrooms and squeeze the juice from the lemon half. Fry the mushrooms until soft, transfer to a blender or food processor, add the walnuts and chop. Season with salt and pepper to taste. Refrigerate for 2 hours.

Ingredients:
100 g champignons,
60 g walnuts
30 g green salad or Chinese cabbage,
3 tbsp vegetable oil,
salt, pepper - to taste.

Preparation:
Boil the mushrooms and cut into thin slices. Crush the walnuts and chop not very finely. Mix vegetable oil with salt and pepper. Cut salad or Chinese cabbage into thin strips, combine with mushrooms and nuts, stir and season. You can add a little lemon or grapefruit juice to the dressing.

Ingredients:
250 g champignons,
400 g short pasta,
1 carrot,
1 onion
1 leek,
1 bell pepper
5 tbsp olive oil,
2 tbsp wine vinegar
8 pitted olives,
2 tsp rosemary greens,
2 tsp parsley,
salt, ground black pepper - to taste.

Preparation:
Cut the peeled vegetables into thin rings. Cut the mushrooms into wedges. Save the carrots and onions in 2 tablespoons. vegetable oil, add mushrooms, vinegar and ground pepper. Simmer for 15 minutes, pour in 3 tablespoons. oil and refrigerate for 12 hours. Boil pasta in salted water and rinse. Cut the bell peppers into cubes. Combine pasta, bell peppers and stews with mushrooms and stir. Cut the leeks and olives into thin slices and sprinkle over the salad.

Ingredients:
1.5 kg oyster mushrooms,
1 head of red onion,
1 head of onion,
3-5 cloves of garlic
20 g sugar
15 g table vinegar
50 g vegetable oil
1 tsp ground red pepper,
salt to taste.

Preparation:
Tear the washed mushrooms with your hands into thin long strips and boil in salted boiling water for 15 minutes. Place in a colander and drain. Peel the bulbs, cut them lengthwise to the center and cut into thin circles - you should get long strips. Add the red onion strips to the mushrooms, and save the onions in vegetable oil until transparent and also add to the mushrooms. Squeeze the garlic through a press, add to the mushrooms, add sugar, salt, ground red pepper, pour in vinegar, mix everything well and refrigerate overnight.

Ingredients:
100 g dried mushrooms
2 liters of water
5-6 potatoes,
½ stack. pearl barley,
1 carrot,
1 onion
salt, pepper - to taste.

Preparation:
Pour cold water over dried mushrooms overnight. Cook the pearl barley separately. Cut the swollen mushrooms and place them in a saucepan with the strained liquid. Boil the mushrooms for 30 minutes, then add the diced potatoes and cook for another 15 minutes. Put the pearl barley into the soup, bring to a boil and season with frying from onions and carrots fried in vegetable oil. Boil again and remove from the chase. Serve with herbs.

Ingredients:
300 g fresh champignons,
4 tablespoons peas,

1 onion
1 carrot,
allspice, salt to taste.

Preparation:
Cook the peas separately. Boil the peeled mushrooms, discard in a colander and let the water drain (do not pour the broth). Cut the mushrooms into slices, put them back in the broth and add the peas. Boil, add onions and carrots fried in vegetable oil, salt and put allspice.

Ingredients:
1.5 l of water,
200 g champignons,
60 g rice flour

50 g of stale white bread,
salt, pepper - to taste.

Preparation:
Set aside 4-5 mushrooms, and chop the rest thinly, cover with cold water and add stale bread. Bring to a boil, reduce heat, and simmer for 1 hour. Finely chop the remaining mushrooms, fry in vegetable oil. Chop the boiled mushrooms with a blender or rub through a sieve, put on fire again and bring to a boil. Add rice flour, diluted in a little cold water, fried mushrooms, salt, pepper and boil for 10 minutes.

Ingredients:
400 g canned mushrooms,
500 g canned beans
3 sweet yellow peppers
1-2 cloves of garlic
300 g leeks,
750 ml vegetable broth,
3 cans of tomatoes in their own juice,
½ bunch of basil,
4 tablespoons olive oil,
1 tsp thyme,
2 bay leaves
3 carnations,
salt, pepper - to taste.

Preparation:
Heat olive oil in a skillet and sauté bell peppers, leeks and minced garlic, add bay leaf and thyme. Pour in vegetable stock and bring to a boil. Reduce heat and cook for 15 minutes. Add crushed tomatoes along with liquid, mushrooms and beans and bring to a boil again. Season with salt and pepper to taste, add chopped basil. Remove bay leaves and serve garnished with basil leaves.

Ingredients:
50 g dry mushrooms,
1 carrot,
1 onion
1 celery root,
150 g noodles or noodles,
2 tbsp vegetable oil,
salt, pepper, herbs - to taste.

Preparation:
Pour dry mushrooms with water for 3 hours, then boil in the same water until tender. Strain the mushroom broth, put chopped celery, carrots and mushrooms in it. Cook the noodles separately, put them in the broth, add bay leaves, salt and pepper and boil for 5-10 minutes. Serve sprinkled with herbs.

Ingredients:
20 large mushrooms,
1 stack pearl barley,
½ stack. boiled chickpeas,
1 carrot,
½ onion,
2 cloves of garlic
½ red bell pepper,
½ green bell pepper,
2 tbsp olive oil,
1 tbsp soy sauce,
3-4 stacks vegetable broth,
salt, pepper, cumin - to taste.

Preparation:
In hot oil, save chopped carrots, onions, bell peppers and garlic. Add the chopped mushrooms and fry until tender. Add the rest of the ingredients, cover with vegetable stock or water and simmer over low heat until the barley is soft. Season to taste.

Ingredients:
20 caps of dried porcini mushrooms,
15 tbsp rice,
5 tbsp vegetable oil,
5 onions,
3 carrots,
3-5 tbsp tomato sauce
1 stack vegetable broth or water,
salt, pepper - to taste.

Preparation:
Soak dry mushrooms for 3 hours and cook until tender in the same water. Remove the finished mushrooms with a slotted spoon, cut into large strips and fry in vegetable oil. Add finely chopped onion, sautéed carrots, tomato sauce, pour in a little strained mushroom broth, add washed rice and simmer under a tightly closed lid until tender.

Ingredients:
350 g oyster mushrooms,
150 g lean white bread
1 PC. potatoes,
1 onion
½ pcs. red sweet pepper,
salt, pepper - to taste,
breadcrumbs,
vegetable oil.

Preparation:
Soak the bread in a little water. Peel mushrooms and vegetables and pass through a meat grinder together with soaked bread. Season with salt, pepper, knead the minced meat and form the cutlets with wet hands. Dip them in breadcrumbs and fry in vegetable oil under the lid.

Ingredients:
70 g dried mushrooms,
200 g rye bread,
300 g sauerkraut,
1 onion
½ stack. vegetable oil,
1 tbsp flour,
pepper, bay leaf - to taste.

Preparation:
Soak the dried mushrooms in cold water for 3 hours, then boil until tender. Chop the mushrooms and strain the broth. Cut the bread into cubes and fry in vegetable oil until crisp. Fry sauerkraut in hot vegetable oil along with chopped onions. Add flour, stir chopped mushrooms, stir again, pour in mushroom broth. Put the bread cubes, bay leaf and pepper in the hodgepodge and put the pan in the hot oven for 20 minutes.

Ingredients:
100 g of boiled dry mushrooms,
2 stacks mushroom broth,
1 tbsp flour,
2 tbsp vegetable oil,
1 onion
salt, pepper - to taste.

Preparation:
Fry the flour in a dry frying pan until brown, dilute with mushroom broth and boil over low heat for 10 minutes. Meanwhile, save the finely chopped onion and add it to the sauce. Season with salt, pepper, boil and remove from heat.

Ingredients:
30 g dried mushrooms
5 stacks water,
40 g flour
2-3 tbsp vegetable oil,
1 carrot,
salt, pepper - to taste.

Preparation:
Pour dry mushrooms in the evening with 5 stacks. cold water and leave overnight. Then boil them in the same water, boiling it down to 4 glasses (for 40-50 minutes). Boil the carrots and chop with a blender or rub through a sieve. Chop the boiled mushrooms as well. Fry flour in a dry frying pan until beige, rub with vegetable oil, dilute 1 cup. mushroom broth and simmer for 30 minutes over low heat. Season with salt, add chopped mushrooms and carrots, stir and cook for another 10 minutes.

Ingredients:
2 stacks flour,
2.5 stack. steep boiling water,
8 tbsp vegetable oil,
20 pcs. dry porcini mushrooms,
1 stack cooked buckwheat porridge,
1 onion
500 ml of water
3 bay leaves,
4-5 peas of black pepper,
2-3 cloves of garlic
salt, parsley to taste.

Preparation:
Pour 4 tablespoons into boiling water. vegetable oil, add flour and quickly knead the dough, kneading it well with your hands. Soak the mushrooms in water, boil, then drain the broth into a separate bowl, and finely chop the mushrooms and fry with onions in the remaining oil. Combine mushrooms with buckwheat porridge and stir into a homogeneous mass. Roll out the dough thinly, cut out circles with a glass and mold the dumplings. Fry them in vegetable oil, put in a pot and fill with mushroom broth with spices. Place the pot in a hot oven for 15 minutes.

Ingredients:
1 - 1.2 kg flour,
2 stacks warm water
1 stack vegetable oil,
50 g of compressed yeast,
1 tsp salt.
Filling:
1 medium head of cabbage
200 g dried mushrooms
1-2 onions
½ stack. vegetable oil.

Preparation:
Knead the dough from flour, vegetable oil, water, yeast and salt, put in a proofer. Chop the cabbage, stew in vegetable oil until soft, but without letting it brown. Soak dry mushrooms, boil, chop finely and fry in vegetable oil with onions. Combine cabbage and mushrooms, salt and pepper. Pound the dough that has come up, divide it into two unequal parts and roll it out. Put most of it in a mold, distribute the cooled filling, cover with a thin smaller part and pinch the edges, tucking them inward. Grease the surface of the cake with strong tea and place in the oven preheated to 180 ° C. Bake until golden brown.

Champignons: recipes for lean dishes

During Lent, which is the longest and lasts almost 7 weeks, mushrooms are one of the permitted foods. Among all the possible mushrooms this time of year, the most affordable, both in distribution and in price, are champignons, which are sold everywhere, so today we will talk about the lean dishes that can be made from these wonderful mushrooms.

Champignons are sold everywhere, have a democratic cost, which makes them the most preferred option among all commercially available mushrooms - pickled mushrooms often do not delight in taste due to the abundance of vinegar, salted ones are also expensive, and dried mushrooms are not cheap. In general, if you are fasting, then these mushrooms will be an excellent option for a daily diet. Especially when you consider how many lean dishes you can cook with them.

For the first - lean soups with champignons

You can make many different soups with champignons, here are a couple of simple, proven recipes for the most satisfying of them.

Lean cabbage soup with champignons

You will need: 1kg of white cabbage, 500g of mushrooms, 150g of onions, 30g of vegetable oil, 25g of wheat flour, black peppercorns, parsley, bay leaf, salt.

How to cook lean cabbage soup with mushrooms. Chop fresh cabbage, onions, put in a saucepan with a little boiling water, add laurel, parsley and peas. Boil the chopped mushrooms separately, then remove them from the broth, lightly fry in oil. Add flour fried in a dry frying pan to a light brown shade to the almost finished cabbage, mix, add mushrooms, chopped parsley, add mushroom broth to the desired soup thickness, salt, mix. Boil lean cabbage soup over low heat for about an hour, without boiling.

Lean oatmeal soup with champignons

You will need: 2 liters of water, 500 g of champignons, 200 g of Hercules oat flakes, 1 carrot and 1 onion, herbs, black pepper, vegetable oil, salt.

How to make lean soup with oatmeal and mushrooms. Rinse the champignons and boil, then chop medium-sized, grate the carrots on a coarse grater, chop the onion. Fry the onions and carrots in oil. Put rolled oats and onions with carrots in the mushroom broth, boil until tender, adding chopped mushrooms, season the soup with herbs, pepper and salt before serving.

For the second - lean second courses with champignons

Of course, there are a lot of second courses with champignons. What are the porridges alone that can be cooked with these mushrooms! Also, these are various casseroles, stews, cutlets and much, much more.

Recipe for lean buckwheat meatballs with mushrooms

You will need: 700g of champignons, 3 onions, 1 glass of buckwheat, 5 tbsp. tomato puree, bread crumbs, herbs, pepper, salt.

How to cook buckwheat meatballs with mushrooms. Pour buckwheat with 2 glasses of cold water, add salt, cook. When the porridge is ready, wrap the pan with a towel for 15 minutes. Finely chop mushrooms, onions, herbs. Fry the onion in hot oil, put the mushrooms, simmer for 15 minutes, pepper and salt, let cool. Twist the mushrooms and onions in a meat grinder, mix the minced meat with buckwheat porridge and herbs, form small meatballs, breaded them in flour, then in breadcrumbs, put in a pan with heated oil and fry.

You can serve such meatballs with lean sauce: dilute the tomato paste with water, season with salt and spices, thicken with flour, simmer until the desired thickness.

Lean casserole from mashed potatoes with champignons

You will need: 500g of potatoes, 100g of mushrooms, onions, herbs, vegetable oil, salt.

How to make a lean potato and mushroom casserole. Fry finely chopped onions, set aside a little, and mix the rest with fried mushrooms and chopped herbs. Boil the potatoes until ready, mashed potatoes, add vegetable oil, grease a casserole dish with oil, put half of the potatoes, mushrooms and onions on it, then the remaining potatoes, sprinkle with the onions and lightly sprinkle the casserole with oil, bake in the oven until browning.

For an appetizer - lean mushroom snacks

As well as first and second courses, there are many lean snacks that can be made from champignons. You can marinate these mushrooms, bake caps with any kind of filling suitable for fasting foods, but all the options for salads with these mushrooms are beyond counting.

Lean salad with mushrooms and nuts

You will need: 100g of champignons, 80g of walnuts and cabbage salad, vegetable oil, spices, salt.

How to make a lean salad with nuts and mushrooms. Cut the salad into strips, boil the mushrooms and cut into small pieces, chop the nuts. Season the oil with pepper and salt, stir, season the salad and serve.

Lean Stuffed Mushroom Snack Recipe

You will need: whole large mushrooms 10pcs, 2 onions, 1 tbsp. bread crumbs, black pepper, herbs, vegetable oil, salt.

How to cook lean stuffed mushrooms. Separate the legs from the caps from the washed mushrooms, coat a baking tray with oil, salt each cap from the inside, and chop the legs finely. Finely chop the onion, fry, add the chopped legs, fry everything together, pepper and salt, until the liquid evaporates, add breadcrumbs, stir and fry for another minute, add chopped herbs, mix. Put the filling in the caps, place them on a baking sheet, sprinkle with oil and bake the mushrooms for 20 minutes in an oven preheated to medium temperature.

Whatever you can cook with champignons - and even sauces can be made with them! Such sauces are perfect with pasta, spaghetti, cereals.

Lean mushroom sauce with tomatoes

You will need: 500g of champignons, 4 cloves of garlic, 1 onion and a can of tomatoes in their own juice, pepper, salt.

How to make a lean mushroom sauce. Finely chop the onion, garlic and mushrooms, first fry the onion with garlic in oil for 5 minutes, then add the mushrooms and fry the same amount, pour the tomatoes with the juice from the jar, pepper, salt, season the sauce with spices to taste, bring to a boil and simmer the sauce 10 minutes over moderate heat, uncovered, until thickened.

Lean champignon sauce with lemon

You will need: 200 g of fresh champignons, 1.5 glasses of pure drinking water, ½ lemon juice or ½ tbsp. table vinegar, 2 pieces of small margarine, 2 tbsp. flour, salt.

How to make champignon sauce with margarine. Fry the flour in a dry frying pan until browned, remove from the pan. Put 1 slice of margarine in it, melt, put finely chopped mushrooms, pour in lemon juice or vinegar, simmer for 5 minutes, pour in water, put a second slice of margarine, add flour, stir quickly so that no lumps form. Boil the sauce until thick, stirring constantly.

Soups, main courses, snacks and even sauces - and this is not the limit. You can also cook a variety of pastries with champignons, but more on that another time, but for now we are trying the recipes and enjoying delicious and diverse lean dishes!