During Lent, when you can’t eat fish and meat, lenten dishes with mushrooms will help you out. Mushrooms are easy to prepare, they decorate the taste of neutral lean side dishes well, add their own unique flavor to the dish and are just as filling as meat and fish dishes.
During Lent we have several options for mushroom dishes:
. Dried mushrooms (mainly porcini and shiitake)
. Frozen mushrooms
. Marinated mushrooms
. Fresh champignons
. Fresh oyster mushrooms
Remember that dried porcini mushrooms and fresh champignons are absolutely safe, oyster mushrooms require a little longer heat treatment, and pickled mushrooms are already ready, they just need to be washed and seasoned with oil. Be careful when preserving mushrooms at home, especially if you did not can the mushrooms yourself. The lids on the jars should fit tightly to the neck, not rotate, and there should be no swelling (danger of botulism!) or mold inside the jar. If you have doubts about the good preservation of pickled mushrooms, it is better not to use them. Give preference to safe dried mushrooms or champignons.
It is not surprising that champignons are very popular all year round - they are safe, they are very easy to prepare: champignons are cooked within a few minutes. These mushrooms take the aroma of spices well and give off their own light mushroom aroma and taste.
The second most polar winter-spring mushroom is oyster mushroom. These are simple mushrooms that also cook quickly, but have almost no taste of their own. The aroma and texture of oyster mushrooms are also weak. Oyster mushrooms can be added to stews, casseroles and pies.
If you need a bright mushroom taste and aroma, then no one can cope with this task better than dried porcini mushrooms. Nowadays, dried porcini mushrooms are quite common in stores, and this is an excellent gift for those who did not prepare their own dried porcini mushrooms in the summer. In order for dried porcini mushrooms to restore their properties, they need to be washed and dipped in cool water for 10-20 minutes so that they are saturated with liquid. Use porcini mushrooms sparingly - they are very fragrant.
You can combine different types of mushrooms in one dish. For example, assorted frozen mushrooms and a handful of dried white ones for flavor, or champignons with oyster mushrooms and the same white ones for smell and taste. Do not forget that oyster mushrooms, champignons and porcini mushrooms do not like long-term cooking; they can become watery, lose structure and even aroma. Try to prepare a dish with mushrooms so that you can eat it the same day. Mushrooms lose their taste within a few hours after cooking.
Ingredients:
1 glass of buckwheat,
2 glasses of water,
1 handful of dried porcini mushrooms,
4 tbsp. spoons of olive or mustard oil,
200 g pumpkin,
1 onion,
1-2 cloves of garlic,
black pepper,
salt.
Preparation:
Preheat the oven. Rinse the mushrooms and add water until they become saturated and heavy. Wash the buckwheat, remove the black seeds and pour into a ceramic pot. Add soaked mushrooms to the pot, add salt and fill with hot water. Cook in the oven for 50-60 minutes at 180 degrees.
Cut the pumpkin into cubes, the onion into half rings, and chop the garlic. 10 minutes before the buckwheat is ready, heat the frying pan and fry the pumpkin, onion and garlic in oil. Pepper and lightly salt.
Place the finished buckwheat on a plate and add pumpkin on top.
Ingredients:
2 liters of water,
100 g pearl barley,
1 handful of dried mushrooms,
1 carrot,
1 onion,
Bay leaf,
green onions,
salt.
Preparation:
Rinse the pearl barley and soak for 3 hours. Wash the mushrooms and soak in cool water. Boil water, add pearl barley and cook for 40 minutes. Chop the vegetables and add to the barley, add the mushrooms along with the water in which they were soaked, bay leaf and salt. Cook for another 15 minutes. After cooking, leave the soup covered for another 7-10 minutes to infuse.
Serve the soup with scallions or other available greens.
Ingredients:
300 g cabbage,
1 onion,
200 g pumpkin,
100 g frozen green vegetables (green beans, peas),
A bunch of fresh herbs (parsley, dill, cilantro, wild garlic),
2 cloves of garlic,
1 handful of dry porcini mushrooms or 200 g champignons,
1 teaspoon of hop-suneli mixture,
black pepper,
salt.
Preparation:
Thaw the vegetables. Soak dried mushrooms in cold water or rinse the champignons in running water and dry. Chop cabbage, onion and garlic. Peel the pumpkin and cut into small pieces. Pour oil into a wok or deep frying pan, fry onions, garlic and champignons, add cabbage and pumpkin, salt, add spices, stir, cover and simmer over low heat. Drain the water in which the mushrooms were soaked, chop them finely and add to the cabbage. Simmer everything together under the lid for another 5-7 minutes. Before serving, sprinkle the stewed cabbage with chopped fresh herbs.
Ingredients:
200-300 g champignons,
3-4 tbsp. spoons of olive oil,
1 tbsp. spoon of sherry vinegar,
1 teaspoon thyme,
Preparation:
Wash and cut the mushrooms into slices. Mix oil, vinegar, spices and salt separately. Pour the dressing over the mushrooms, sprinkle with thyme, salt and stir. Cover with cling film and keep in the refrigerator for 20-30 minutes. Before serving, warm at room temperature for 5-7 minutes, stir again and place in a salad bowl.
Ingredients:
A handful of dried mushrooms or 200-300 g of fresh champignons or oyster mushrooms,
1 carrot,
1 sweet pepper,
2 onions,
2-3 cloves of garlic,
4-5 tomatoes,
1 tbsp. a spoonful of Provencal herbs mixture,
Bay leaf,
black pepper,
salt.
Preparation:
Bring the water to boil. Rinse dried mushrooms and soak in cold water for 15 minutes. Pour boiling water over the tomatoes and remove the skins. Chop the carrots, onions and garlic, cut the peppers and tomatoes into small pieces. Chop the mushrooms finely. Heat a saucepan or deep frying pan, pour in oil, fry garlic, onions, carrots. Add tomatoes, peppers and mushrooms (do not drain water). If there is not enough liquid, add the water in which you soaked the mushrooms. Season with salt and pepper, add bay leaf and simmer for 10 minutes until thick. Add the herbes de Provence, cover and let sit for another 5 minutes while your pasta cooks. You can add the pasta to the sauce and cook together a little, or you can mix them together in a plate.
Ingredients:
1 kg potatoes,
2 carrots,
3 tomatoes
250 g mushrooms (champignons),
1 onion,
3 cloves of garlic,
Spices, salt - to taste.
Preparation:
Peel the potatoes, cut into cubes, wash the mushrooms and cut into quarters. Chop the onion coarsely, cut the carrots into circles, and tomatoes into slices. Add garlic, spices and salt. Sprinkle with oil, mix and place in a baking sleeve. Bake for 1 hour at 180-190 degrees.
Fresh champignon salad
Ingredients:
350 g fresh champignons,
½ red salad onion,
1 bunch of arugula,
2 tbsp. tablespoons extra virgin olive oil,
A couple of sage sprigs
Preparation:
Cut the washed champignon caps into slices, finely chop the onion into half rings, remove the leaves from the sage sprigs and chop finely. Prepare the marinade: mix oil, vinegar, pepper and salt. Beat the mixture with a fork.
Place the onions and mushrooms in a deep bowl, sprinkle with chopped sage, pour over the marinade and stir. Cover the bowl with cling film and let stand in the refrigerator for several hours. Shake occasionally. Place the arugula on plates and place the mushrooms and onions on top.
Ingredients:
1 head of medium sized cabbage,
120 g rice,
1 carrot,
1 onion,
200 g champignons,
2 tomatoes
3 cloves of garlic,
4 tbsp. spoons of tomato paste,
4 tbsp. spoons of vegetable oil,
pepper, herbs, salt - to taste.
Preparation:
Wash the cabbage, separate it into leaves and place them in boiling water for 3 minutes to soften. Immerse no more than 3 leaves at a time. Cut off the thick parts of the leaves. Boil the rice. Wash the mushrooms and cut into 4-8 pieces. Wash the tomatoes, pour boiling water over them, remove the skin and cut into small cubes. Crush the garlic. Cut the onion into small cubes. Wash the carrots, peel and grate on a coarse grater. Wash the greens, dry and chop.
Heat a frying pan, fry the onion, add carrots and mushrooms. Fry for 3-4 minutes. Mix onions with carrots and mushrooms, rice, tomatoes, garlic and chopped herbs. Add salt, pepper and mix well. Spoon 1-1/2 cups onto cabbage leaves. spoons of the mixture and roll the cabbage rolls. Fry the formed cabbage rolls in oil for a few minutes on each side. Pour the cabbage rolls with water with tomato paste diluted in it, add salt and simmer over low heat under the lid for about 40 minutes.
Ingredients:
100 g dried porcini mushrooms,
200 g pickled mushrooms,
2 large onions,
20 g tomato paste,
Bay leaf,
a bunch of fresh herbs,
black pepper, salt - to taste.
Preparation:
Soak dried mushrooms for 2 hours in cold water and boil in the same water. Strain the broth, rinse the mushrooms in cold water and chop. Add chopped onion, tomato paste, washed pickled mushrooms, pepper, bay leaf and salt to the boiling mushroom broth. Cook for 20 minutes. Add boiled dried white mushrooms and cook for another minute. When serving, sprinkle with chopped herbs.
Ingredients:
800 g oyster mushrooms,
2 onions,
3 large firm tomatoes
2 pods of green sweet pepper,
¼ cup vegetable broth,
1 teaspoon ground black pepper,
salt.
Preparation:
Wash and dry the mushrooms. Cut the mushrooms and peppers into slices, pour boiling water over the tomatoes, remove the skins and cut into four or eight pieces. Chop the onion. Heat the oil in a saucepan, add the onion, then the mushrooms and fry for a minute or two over high heat, then reduce the flame and simmer for another 5-7 minutes under the lid. Add tomatoes, bell peppers and ground black pepper, add salt, add broth and simmer for 20 minutes over low heat under the lid. Before serving, sprinkle with chopped herbs. Mushroom goulash goes well with any side dish, such as potatoes, pasta, rice, buckwheat, peas or lentils.
Ingredients:
400 g fresh or frozen mushrooms,
1 onion,
1 glass of mushroom broth,
1 tbsp. spoon of mustard,
2 tbsp. spoons of vegetable oil,
1 tbsp. spoon of flour,
1 teaspoon wine or apple cider vinegar,
black pepper, salt - to taste.
Preparation:
Cut the mushrooms into pieces and simmer them until the juice comes out. Separately sauté the onion and flour, add the broth and season with mustard. Mix the mushrooms with the onion-mustard dressing and simmer together for another 5 minutes.
Ingredients:
500 g fresh or frozen mushrooms,
1 onion,
1 kg potatoes,
1.5 cups of peas,
3 tbsp. spoons of vegetable oil,
bunch of dill,
bunch of parsley,
black pepper, salt - to taste.
Preparation:
Peel the mushrooms, rinse, cut into pieces, add chopped onions and simmer in vegetable oil. Add finely chopped potatoes, a little water, salt and pepper and simmer covered for 10 minutes. Then add the peas and simmer until fully cooked. When serving, sprinkle the dish with chopped herbs.
Ingredients:
150 g pickled or salted mushrooms,
1 onion, 1 carrot,
1 beetroot,
2-3 potatoes,
1 pickled cucumber,
3 tbsp. spoons of vegetable oil,
2 tbsp. spoons of apple cider vinegar,
a bunch of fresh herbs,
black pepper, mustard, salt - to taste.
Preparation:
Boil beets and carrots with potatoes separately. Chop the mushrooms or leave them whole. Cut the cucumber, potatoes, carrots and beets into cubes. Stir, salt, pepper, if necessary, add mustard and season with vegetable oil and vinegar. Sprinkle fresh chopped herbs on top.
As you can see, Lenten dishes with mushrooms are very varied, at the same time quite ascetic, they help to maintain strength during Lent and focus the mind and body on cleansing. Fast with benefit and bon appetit!
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 macroelements: potassium, calcium, zinc, iron, copper, cobalt. Dishes with mushrooms add variety to the Lenten table and are perfectly filling. Almost any type of mushroom is 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 or rot, and the mushrooms themselves are strong and dense. When buying frozen mushrooms, find the country of origin on the package, and if the mushrooms are sold by weight, check this information with the sellers. The fact is that under the guise of frozen honey mushrooms they sometimes sell Chinese mushrooms, which have a rather peculiar aroma 
(sometimes they just smell rotten!). Frozen mushrooms should be crumbly, without ice or snow. Otherwise, there is a high probability that the mushrooms were re-frozen. There’s nothing wrong with it, in principle, it’s just that these 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 aroma. Small holes in the flesh may indicate that the mushrooms were wormy, so be careful. If possible, smell the mushrooms - their aroma should be deep and rich. Dried mushrooms should be soaked in cold water and boiled in it. After cooking, squeeze out the mushrooms, strain the broth and use in cooking. Dry mushrooms can be used to make an excellent dressing for any dish: grind the mushrooms into powder in a powerful food processor, blender or coffee grinder. This powder can be added to any sauce, salad dressing or noodle dough.
There are a huge number of Lenten mushroom dishes. These are appetizers, salads, first and second courses, sauces, and baked goods. Our site has selected several 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:
Sauté finely chopped onion in hot vegetable oil. Add the mushrooms and squeeze the juice from half a lemon. Fry the mushrooms until soft, transfer to a blender or food processor, add the walnuts and chop. Add salt and pepper to taste. Place in the refrigerator 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 champignons and cut into thin slices. Crush the walnuts and chop not very finely. Mix vegetable oil with salt and pepper. Cut the salad or Chinese cabbage into thin strips, combine with mushrooms and nuts, mix 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 sweet pepper,
5 tbsp. olive oil,
2 tbsp. wine vinegar,
8 pitted olives
2 tsp green rosemary,
2 tsp parsley,
salt, ground black pepper - to taste.
Preparation:
Cut the peeled vegetables into thin rings. Cut the mushrooms into slices. Sauté carrots and onions in 2 tbsp. vegetable oil, add mushrooms, vinegar and ground pepper. Simmer for 15 minutes, pour in 3 tbsp. butter and refrigerate for 12 hours. Boil the pasta in salted water and rinse it. Cut the sweet pepper into cubes. Combine pasta, bell peppers and stewed vegetables with mushrooms and stir. Cut the leeks and olives into thin slices and sprinkle them 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 into thin long strips with your hands and boil in salted boiling water for 15 minutes. Drain in a colander and let the liquid drain. Peel the onions, cut lengthwise to the center and cut into thin circles - you should get long strips. Add strips of red onion to the mushrooms, and saute 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 put in the refrigerator overnight.
Ingredients:
100 g dried mushrooms,
2 liters of water,
5-6 potatoes,
½ cup pearl barley,
1 carrot,
1 onion,
salt, pepper - to taste.
Preparation:
Soak dried mushrooms in cold water overnight. Separately cook the pearl barley. Chop the swollen mushrooms and place in a saucepan along with the strained liquid. Boil the mushrooms for 30 minutes, then add the diced potatoes and cook for another 15 minutes. Place pearl barley in the soup, bring to a boil and season with fried onions and carrots fried in vegetable oil. Boil again and remove from heat. Serve with greens.
Ingredients:
300 g fresh champignons,
4 tbsp. peas,
1 onion,
1 carrot,
allspice, salt - to taste.
Preparation:
Cook the peas separately. Boil the peeled mushrooms, drain in a colander and let the water drain (do not pour out the broth). Cut the mushrooms into slices, put them back into the broth and add the peas. Boil, add onions and carrots fried in vegetable oil, add salt and allspice.
Ingredients:
1.5 liters of water,
200 g champignons,
60 g rice flour,
50 g stale white bread,
salt, pepper - to taste.
Preparation:
Set aside 4-5 mushrooms, 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 and fry in vegetable oil. Grind the boiled mushrooms using a blender or rub through a sieve, put back on the fire and bring to a boil. Add rice flour diluted in a small amount of cold water, fried mushrooms, salt, pepper and cook 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 tbsp. olive oil,
1 tsp thyme,
2 bay leaves,
3 carnations,
salt, pepper - to taste.
Preparation:
Heat olive oil in a frying pan and fry bell peppers, leeks and chopped garlic, add bay leaf and thyme. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes. Add the crushed tomatoes along with their liquid, mushrooms and beans and bring to a boil again. Season with salt and pepper to taste, add chopped basil. Remove bay leaf and serve garnished with basil leaves.
Ingredients:
50 g dried mushrooms,
1 carrot,
1 onion,
1 celery root,
150 g noodles or vermicelli,
2 tbsp. vegetable oil,
salt, pepper, herbs - to taste.
Preparation:
Soak dry mushrooms in water for 3 hours, then boil in the same water until tender. Strain the mushroom broth, add chopped celery, carrots and mushrooms. Cook the noodles separately, put them in the broth, add bay leaf, salt and pepper and cook for 5-10 minutes. Serve sprinkled with herbs.
Ingredients:
20 large champignons,
1 stack pearl barley,
½ cup boiled chickpeas,
1 carrot,
½ onion,
2 cloves of garlic,
½ red sweet pepper,
½ green sweet pepper,
2 tbsp. olive oil,
1 tbsp. soy sauce,
3-4 stacks. vegetable broth,
salt, pepper, cumin - to taste.
Preparation:
Sauté chopped carrots, onions, bell peppers and garlic in hot oil. Add the chopped mushrooms and fry them until done. Add the remaining ingredients, add vegetable broth or water and simmer over low heat until the pearl 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 them 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 cooked.
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 the mushrooms and vegetables and pass them through a meat grinder together with the soaked bread. Salt, pepper, knead the minced meat and form cutlets with wet hands. Roll 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 cup vegetable oil,
1 tbsp. flour,
pepper, bay leaf - to taste.
Preparation:
Soak 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 crusty. Fry the sauerkraut in hot vegetable oil along with chopped onion. Add flour, mix the chopped mushrooms, mix again, pour in the mushroom broth. Place bread cubes, bay leaves and pepper into the hodgepodge and place the pan in a hot oven for 20 minutes.
Ingredients:
100 g 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 simmer over low heat for 10 minutes. Meanwhile, saute the finely chopped onion and add it to the sauce. Add 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 5 cups of dry mushrooms in the evening. 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. Also chop the boiled mushrooms. Fry the flour in a dry frying pan until beige in color, rub with vegetable oil, dilute 1 cup. mushroom broth and simmer for 30 minutes over low heat. Add salt, add chopped mushrooms and carrots, stir and cook for another 10 minutes.
Ingredients:
2 stacks flour,
2.5 stacks boiling water
8 tbsp. vegetable oil,
20 pcs. dry porcini mushrooms,
1 stack boiled buckwheat porridge,
1 onion,
500 ml water,
3 bay leaves,
4-5 black peppercorns,
2-3 cloves of garlic,
salt, parsley - to taste.
Preparation:
Pour 4 tbsp 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 pour the broth into a separate bowl, 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 make dumplings. Fry them in vegetable oil, put them in a pot and pour 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 pressed yeast,
1 tsp salt.
Filling:
1 medium head of cabbage,
200 g dried mushrooms,
1-2 onions,
½ cup vegetable oil.
Preparation:
Knead the dough from flour, vegetable oil, water, yeast and salt, and leave to proof. Chop the cabbage and simmer in vegetable oil until soft, but without letting it brown. Soak dry mushrooms, boil, finely chop and fry in vegetable oil with onions. Combine cabbage and mushrooms, salt and pepper. Punch down the risen dough, divide into two unequal parts and roll out. Place the larger part in the mold, spread the cooled filling, cover with the smaller thin part and pinch the edges, tucking them inward. Brush the surface of the pie with strong tea and place in the oven preheated to 180°C. Bake until golden brown.
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During Lent, mushrooms become one of the most popular and favorite foods for all fasting people. You can prepare a great variety of delicious and healthy lean dishes from mushrooms, from salads to pies and pies. When preparing Lenten mushroom dishes, the first thing that is used is fresh mushrooms, frozen, dried, pickled and salted. Season the pickled mushrooms with aromatic vegetable oil, mix with chopped onions and serve with boiled potatoes. You can't imagine anything more delicious! Although no, it’s possible!
Mushroom dishes during Lent are not only tasty, but also, of course, healthy food. Due to their high fiber content, mushrooms help eliminate bad cholesterol from the body, and microelements and other active substances of mushrooms take part in the production of hormones and support the immune system. In total, mushrooms contain 18 amino acids, including arginine, glutamine, leucine, and tyrosine. During the fasting period, mushrooms, along with legumes, successfully replace meat products. Remember, 100 g of mushrooms contains about 4 g of protein, but 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, mushrooms contain lecithin. That is why eating mushrooms is useful in cases of metabolic disorders in the body. Mushrooms contain vitamins A, D, E, group B, while group B vitamins are contained in mushrooms in larger 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, and for maintaining skin, hair and nails in order. Mushrooms also 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 champignons, rinse, cut into slices and boil. Remove the mushrooms from the broth, add cold boiled potatoes, diced, sauerkraut, stir, place in a salad bowl and pour over salad dressing. For salad dressing, mix 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 dried mushrooms until tender, cool and finely chop. Heat the strained mushroom broth, cook the squid in it, cool, and pass through a meat grinder.
Separate the salted mushrooms from the brine, chop finely and fry in vegetable oil with finely chopped onions. At the end of frying, add squid minced through a meat grinder and boiled mushrooms and fry for 5 minutes. Then add the sauce prepared in the mushroom broth in which the squid was boiled, boil until a thick mass is formed, cool, season with table vinegar, ground pepper and salt. Serve by sprinkling the caviar with finely chopped green onions.
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 satiation, soups are not as high in calories as main courses, so you can eat them completely calmly, without worrying about overeating and heaviness. Mushrooms help fight excess cholesterol and contain a lot of protein, which is quickly absorbed by the body.
Mushroom Lenten 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
- greenery
Cooking method: Pour boiling water over dried mushrooms and leave overnight. Cut the champignons into slices. Pour 2 liters of water into a saucepan, add mushrooms and cook until the mushrooms are ready. Grate the carrots on a coarse grater, chop the onion and fry separately in oil. Cut the potatoes into cubes. Add potatoes, fried vegetables and spelt to the mushroom soup, add salt and pepper, and add a bay leaf. When the potatoes and cereal are ready, pour the brine into the soup, add finely chopped herbs, remove from the stove and let it brew. Pour into plates and serve.
Lenten mushroom pickle
Ingredients:
- dried mushrooms 50 g.
- water 1.2 l.
- vegetable oil 2 tbsp. l.
- onions 1 pc.
- pickles 1 pc.
- apples 1/2 pcs.
- 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 out (leave the mushroom infusion, we will need it) and cut into cubes. Peel the onion and chop finely. Fry mushrooms and onions in a frying pan with vegetable oil, add 1 tbsp. l. flour, mix well. Mix the resulting mixture with the mushroom infusion and pour into a pan of boiling water. Bring to a boil, add spices, chopped cucumber and apple, pour in cucumber brine. Bring the soup back to a boil and cook for 7 minutes. When serving, add chopped dill.
Mushroom solyanka
Ingredients:
- salted mushrooms 800 g.
- pickles 3 pcs.
- onions 2 pcs.
- stewed white cabbage 500 g.
- vegetable oil 4 tbsp. l.
- tomato paste 1 tbsp. l.
- breadcrumbs 1 tbsp. l.
- lemon 1 pc.
- olives 50 g.
Cooking method: Wash the salted mushrooms, cut into slices, cook for 10-15 minutes. Then fry in oil, adding sautéed onions, tomato paste, and finely chopped cucumbers. Place breadcrumbs and stewed cabbage in a frying pan heated with oil, put mushrooms on the cabbage, then cabbage again, sprinkle with breadcrumbs, pour over 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 cup
- 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: Heat the sorted, washed rice with oil, dried porcini mushrooms, and boil. Chop the onion, peel the 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 finish 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.
- pureed tomatoes 250 g.
- onions 1 pc.
- carrots 1 pc.
- olive oil 3 tbsp. l.
- parsley
Cooking method: Soak dried mushrooms in 0.5 liters of warm water for 30 minutes. Drain the water, save, squeeze and chop the mushrooms. Cut fresh mushrooms into slices. Peel the onions and carrots and chop thinly. Heat the oil in a frying pan, fry, stirring, carrots and onions for 3-4 minutes. Add mushrooms, fry everything together for another 1 minute. Pour 1 cup of the mushroom soaking liquid into the pan. Continue cooking until the liquid has evaporated by half. Add the tomato pulp to the pan, add salt and pepper and cook over low heat for another 25 minutes. Cook pasta according to package directions in boiling salted water. Drain in a colander and place in a deep bowl. Season with mushroom sauce and mix gently. Divide among plates, garnish with parsley leaves and serve.
Photo: Depositphotos.com/@ Shaiith791
Mushrooms and potatoes are the most satisfying lean food. But during the seven weeks of Lent they can get pretty boring. To diversify your menu, add spices. Black and white pepper, thyme, parsley, cilantro, oregano and fenugreek are ideal combinations with mushrooms. And almost all spices will be appropriate with potatoes: rosemary, cumin, ground black and red pepper, mustard seeds and many others.
All types of mushrooms in any form are suitable for Lenten dishes: fresh, dried, canned. However, you should not get carried away with the latter - there is no need for extra vinegar in a Lenten diet.
Sweet pepper stew
Ingredients:
- 3 pieces of large sweet pepper,
- 5 tomatoes
- 1 onion,
- 4 cloves of garlic,
- half a glass of vegetable oil,
- half a cup of chopped basil leaves,
- a pinch of dry oregano,
- 1 tbsp. l. Sahara,
- ground black pepper,
- salt,
- lemon juice.
Cut the peppers into thin strips. Peel the tomatoes from seeds and cut into cubes. Cut the onion into half rings and fry until golden brown. Add the peppers, stir and fry until soft. Add chopped garlic and sauté for a couple more minutes.
Sweet pepper stew
Season with salt and pepper, add sugar, tomatoes, oregano and simmer for another 10 minutes. Turn off the heat and add fresh basil. Sprinkle with lemon juice before serving.
Vegetable lasagna
For lasagna you will need the following products:
- 2 cups of flour,
- 1 glass cold
- water, 0.5 tsp, salt.
For filling:
- 1 large onion,
- 1 red bell pepper,
- 1 eggplant,
- 2 tomatoes
- 2 cloves of garlic,
- 3 tbsp. l. flour,
- 2 tsp. dry basil,
- vegetable oil,
- salt.
In a large bowl, sift the flour, add salt and stir. Make a well in the center and, gradually adding salted water, knead the dough until it has a homogeneous, smooth consistency. Cover the dough with a towel or napkin and leave for 30 minutes.
Cut the onion in half. Finely chop one half, cut the other half into half rings. Cut the pepper into strips. Peel the eggplant and cut into cubes, and the tomatoes into slices.
First fry the onion in oil, then add tomatoes, peppers, eggplants, salt, stir and simmer over low heat for 10 minutes. Remove from heat, add finely chopped garlic and stir again. Prepare the sauce. Fry the chopped onion in oil, add flour, stir, simmer for a couple of seconds.
Vegetable lasagna
Add water or vegetable broth and cook over low heat for 3-5 minutes, stirring all the time to prevent lumps from forming. Divide the dough into six portions, roll each into a thin layer to fit the baking sheet. Place the first layer of sheets (2 pieces) in a greased pan and cover them with half the filling. Then place the second layer of sheets and the second half of the filling, and the remaining 2 sheets on top. Pour the sauce over everything. Bake lasagna in an oven preheated to 180 degrees for 1 hour.
Stew with sauerkraut and dried fruits
Ingredients:
- 6 potatoes,
- 1 carrot,
- 1 onion,
- 1 stalk of celery,
- 250 grams of sauerkraut,
- 2 green apples,
- 100 grams of prunes, dried apricots and raisins,
- 2 cloves of garlic,
- 1 tsp. cumin,
- vegetable oil,
- ground black pepper,
- salt,
- sugar,
- greenery.
Cut the carrots, celery and onion into strips and fry in oil. Peel the potatoes, cut into large cubes. Add diced apples, sauerkraut and chopped dried fruit. Salt, pepper, add a pinch of sugar, cumin and chopped garlic.
Mix well and add hot water until it reaches the middle of the stew. Simmer over low heat for 30 minutes. 5 minutes before cooking, add bay leaf. When serving, sprinkle with herbs.
Casserole with potatoes and wild mushrooms
- 1 kg potatoes,
- 1 kg frozen forest mushrooms,
- 3 tomatoes
- 3 onions,
- 1 carrot,
- 5 tbsp. l. lean mayonnaise,
- vegetable oil,
- Bay leaf,
- salt,
- allspice.
Peel the potatoes and carrots and boil with half an onion, pepper and bay leaf. Make mashed potatoes by adding a little vegetable broth in which the potatoes were boiled. Season with salt and pepper. Finely chop the onion and mushrooms and fry in oil, and when cool, grind in a blender. Season with salt and pepper.
Place 1/3 of the puree into a greased pan, then add the mushrooms and top with the second half of the potatoes. Place a layer of sliced tomatoes on top and cover them with the rest of the puree. Lubricate the last layer with lean mayonnaise. Bake the casserole in the oven at 180 degrees for 40 minutes until golden brown.
Champignons stuffed with leeks and tofu
You will need:
- 12 large champignons,
- 1 leek stalk,
- 200 grams of tofu cheese,
- 1 tbsp. l. breadcrumbs,
- bunch of dill,
- olive or vegetable oil,
- salt,
- pepper to taste.
Wash and dry the champignons. Carefully remove the legs. Place the caps on a greased baking sheet and lightly salt them inside. Prepare the filling. Chop the mushroom stems. Cut the onion into thin half rings and simmer in a hot frying pan for 2-3 minutes. Add champignon legs, salt and pepper, simmer over low heat for 5-7 minutes. Add crackers, stir, let cool slightly.
Mash the tofu cheese with finely chopped dill and then combine with the onion-mushroom mixture. Spoon the filling onto the mushroom caps. Bake for 15 minutes in an oven preheated to 200 degrees.
Mushroom goulash
- 500 grams of fresh champignons or frozen mushrooms,
- 2-3 onions,
- 2-3 tbsp. l. vegetable oil,
- 1 green or red pepper,
- 1 tbsp. l. flour,
- 1 tbsp. l. tomato paste,
- water, salt, pepper.
Fry finely chopped mushrooms and onions in oil, add chopped pepper and simmer until tender. Sprinkle with flour and add tomato paste.
Mushroom goulash
If desired, you can add a little water. Season with salt and pepper, simmer for a few more minutes.
Mushroom and boiled potato rolls
- 500 g champignons,
- 800 g boiled potatoes,
- 2-4 tbsp. l. vegetable oil,
- greenery,
- 4-5 tbsp. l. flour,
- 1 onion,
- salt,
- pepper.
Chop the mushrooms and fry in oil, add onion, salt and pepper to taste, and cook until done. Boil the potatoes and mash to a puree consistency. Add flour, salt to it and knead soft potato dough. Divide into small cakes, place minced mushroom in the center of each, shape the potato cake into a ball and fry in oil. Serve with spicy tomato sauce or horseradish sauce.
Stuffed cabbage rolls with mushrooms
- 8-10 leaves of white cabbage,
- salt,
- 2 tbsp. l. vegetable oil,
- 500 grams of fresh or 100 grams of dried mushrooms,
- 1-2 tbsp. l. tomato paste,
- half a glass of rice,
- glass of water.
Boil the cabbage leaves in boiling water for 2-3 minutes, remove from the water, and let dry. Boil the rice until half cooked. Wash and boil the mushrooms, chop finely, fry in oil until half cooked, mix with rice and tomato paste, and add salt to taste.
Place 2-3 tbsp on each cabbage leaf. l. fillings and form cabbage rolls. Fry them in oil, then transfer to a baking sheet or deep pan with a thick bottom, sprinkle with vegetable oil and simmer in an oven preheated to 180 degrees for 40 minutes.
Mushrooms with shrimp
On holidays, when fasting is relaxed, treat yourself to mushrooms and shrimp.
For this dish you will need:
- 500 grams of champignons,
- 300 grams of peeled shrimp,
- 3 cloves of garlic,
- 1 tbsp. l. lemon juice,
- vegetable oil,
- salt and pepper.
Cut the champignons into half rings, finely chop the garlic. Fry the champignons in vegetable oil, add garlic, shrimp and lemon juice, keep on the fire for another 5-7 minutes, stirring constantly.
Mushroom sauce from oyster mushrooms
- 200 grams of oyster mushrooms,
- 2 onions,
- 5 tbsp. l. vegetable oil,
- 1 tbsp. l. flour with a slide,
- salt,
- ground black pepper.
Cut the onion into half rings, fry in oil until golden brown. Separate the mushroom clusters. Tear large ones lengthwise into 3-4 pieces. Place in the pan in which the onions were fried and fry for five minutes. Then add the fried onion, stir, add flour and, stirring constantly, simmer for 5 minutes. Then pour in the water and, continuing to stir, bring the sauce to a boil and keep on low heat for five minutes.
In lean dishes, in addition to our native vegetables (potatoes, beets, carrots, etc.), more often use mushrooms and more exotic broccoli and asparagus. Mushrooms will replenish the lack of protein in the body, and broccoli and asparagus will replenish the supply of vitamins, the lack of which is especially felt in the spring. Few people know that broccoli shoots are healthier than inflorescences. It is in the shoots that substances that neutralize toxins accumulate. They are very important for cleansing the body during fasting.
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