How to cook champignons with cream in the oven

Creamy mushroom champignon sauce for spaghetti: a simple recipe

Creamy mushroom sauce from champignons for spaghetti can be prepared according to several recipes. The simplest, most accessible and fastest way is the following method of preparing a delicious sauce.

Ingredients:

• 700 g champignons;
• 220 ml low-fat cream;
• soy sauce - 2 tablespoons;
• two tablespoons of vegetable oil;
• two cloves of garlic.

The process of preparing creamy mushroom seasoning looks like this:

1. Mushrooms should be peeled, washed, dried from moisture and cut into thin slices.

2. Fry the mushrooms in a small amount of vegetable oil for 10-15 minutes. During this time, all the liquid from the pan should evaporate, and the champignons should become golden brown.

3. Pour soy sauce and cream into the frying pan with the prepared mushrooms. Stirring this mixture all the time, you need to cook for about five minutes. At the end of cooking the seasoning, add grated garlic.

4. This creamy mushroom seasoning is poured over the spaghetti before serving.

How to choose a chicken

Fillet or skinless breast are ideal for such recipes.
Firstly, there will be no bones or tendons in the finished dish. Secondly, skinless chicken meat is less fatty and high in calories.

The flesh of chicken legs, from which the bones have been removed, will cook well.

In principle, ready-made sets for barbecue, chakhokhbili and stew will do. It is better to remove the skin from the pieces and, if possible, remove large bones by hand.

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The meat will need to be washed and cut into pieces of approximately the same - small - size and the same shape.

Creamy mushroom sauce from champignons with sour cream and milk

To prepare creamy mushroom sauce from champignons with sour cream, you will need the following products:

• 200 g champignons;
• 150 g low-fat sour cream;
• 100 ml milk;
• flour - 1 tsp.

Seasoning preparation process:

1. Peel and cut the mushrooms into cubes , place them in a well-heated frying pan without oil.

2. When the mushrooms release their juice , add flour to them, mix everything well and leave to simmer under the lid for a few minutes.

3. Add sour cream , mix well with fried champignons.

4. Pour in milk and simmer for 5 minutes. If you want a thicker sauce, increase the cooking time or add more flour.

5. At the end of cooking, add finely chopped greens.

This creamy mushroom sauce with sour cream goes well with meat, rice, pasta, and potatoes.

Breasts in cream cheese sauce

Breast in a creamy sauce with added cheese can be cooked in the oven, in a frying pan or in a slow cooker. Consider a recipe for cooking using a multicooker.

You will need:

• one chicken breast (or fillet) weighing approximately 400 g;
• onion – 1 pc.;
• heavy cream – 200 g;
• butter or olive oil for frying;
• soft cheese (processed) – 150 g.
• seasonings and spices to taste.

Step by step recipe:

1. Chop the onion.
2. Place the onion in the greased multicooker bowl.
3. Turn on the “Frying” mode.
4. Simmer the onion in a bowl with the lid open until browned.
5. Cut the chicken meat into cubes.
6. Place the meat in a bowl with onions, add salt, pepper, spices, and mix.
7. In the “Frying” mode, fry the meat until it turns white.
8. In a separate bowl, mix the cream with the cheese cut into small cubes. Heat in a water bath or in the microwave until the cheese pieces melt.
9. Pour the resulting mixture over the meat and close the multicooker lid.
10. Select the “Extinguishing” mode. Cook for half an hour.
11. Breast in cream cheese sauce can be cooked in the oven or in a frying pan. The list of ingredients can be left unchanged. But it’s better to take hard cheese, grate it, and sprinkle it on the dish 15-20 minutes before the end of cooking.

You can add champignons to each of the recipes. Mushrooms are placed at the stage of laying meat.

Creamy mushroom sauce with champignons and melted cheese

Ingredients:

• champignons - 250 g;
• 10-20% cream - 200 ml;
• processed cheese - 90 g;
• bulb onions;
• 2 cloves of garlic;
• salt pepper.

Instructions for preparing the seasoning:

1. Cut the champignons into slices, the onion into half rings.

2. Place these sauce components in a well-heated dry frying pan, fry, stirring all the time until golden brown.

3. Soon the mushrooms will release juice ; they need to be fried over low heat until all the liquid in the pan has completely evaporated. Then add a little vegetable oil, salt and pepper.

4. Fry everything until cooked, add chopped garlic at the end.

5. Pour cream over the mushrooms , let simmer for about five minutes, add grated processed cheese, stir and taste. If there is not enough salt, you can add more.

6. Cover with a lid and simmer for another three minutes.

Recipe for champignons in creamy sauce. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “champignons in cream sauce”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of champignons in cream sauce is 81.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Creamy mushroom sauce with champignons for chicken

This seasoning goes well with meat, including chicken. This dish is perfect for a holiday dinner. To prepare the chicken sauce, you will need the following ingredients:

• 0.5 kg champignons;
• onions - 2 pieces;
• cream 25% - 2 tbsp.;
• sour cream - two tablespoons;
• salt, pepper, nutmeg;
• vegetable oil;
• greenery.

Follow this method for preparing mushroom seasoning:

1. Wash the champignons , peel them, cut into small pieces.

2. The greens should be finely chopped ; they will be used to decorate the dish before serving.

3. Finely chop the onion with a knife.

4. Pour a little vegetable oil into a well-heated frying pan , add the onion and fry until golden brown - about seven minutes. The onion must be constantly stirred so that it does not burn, otherwise the sauce will have a bitter taste.

5. Add chopped champignons to the fried onions in a frying pan and fry for 15 minutes, stirring constantly.

6. Transfer the fried vegetables to a plate so that they cool faster. Then place them in a blender, add salt, pepper, sour cream and half the cream. Beat all components in a blender until a homogeneous puree mass is formed.

7. Now you need to pour the sauce into a saucepan and cook for several minutes over low heat.

8. Add the remaining cream , ground nutmeg, stir and remove from heat.

9. Before serving, pour the sauce into a beautiful form and sprinkle with herbs on top.

How to cook porcini mushrooms in creamy sauce

In terms of calorie content and composition of microelements, mushrooms, classified as a separate class, are closer to meat than to plant foods. Both vegetarians and meat-eaters accept it as an ingredient for dishes; in both cases, it can be prepared deliciously. Boletus or boletus is recognized as the king of the entire mushroom world for its taste properties and rich chemical composition. In terms of the content of vitamins C, B1 and D, this forest gift surpasses even citrus fruits, and using mushroom broth instead of traditional chicken can treat not only digestive problems, but also malfunctions of the thyroid gland. The main task of the housewife is to preserve the maximum of this benefit during cooking, and in pursuit of taste, not to make the dish harmful (excessively fatty or high in calories).

Porcini mushroom is universal in terms of preparation. The harvest season is in late summer and early autumn. At other times of the year it can be bought in the form of a semi-finished product:

• in dry form (whole and chopped into plates);
• frozen (cut briquettes or whole caps);
• salted or pickled.

Porcini mushrooms in cream, like julienne or soups, are best prepared from raw, that is, frozen or dried product. For baked goods, salads, tagliatelle with porcini mushrooms and classic appetizers, preserves are used.

Ingredients

The main product in the recipe is porcini mushroom. In any cooking option presented, it can be replaced with budget-friendly, affordable champignons, but in this case the dish will lose the characteristic mushroom aroma that distinguishes stewed and fried boletus mushrooms.

To prepare mushrooms with cream from dried or frozen collection, the product is pre-prepared. Defrosting is carried out at room temperature. Soak dried mushrooms in water at room temperature. To make the process faster, add half a teaspoon of soda or sugar to the liquid. The whole process will take up to 4 hours if you plan to fry the mushrooms. If you plan to cook or stew the product in a slow cooker, you can start cooking without waiting for it to be completely soft. The tough legs will “get there” already during the stewing process.

Important! Do not use a microwave or the method of immersion in hot water: with a sharp temperature change, the product will lose some of its nutritional value.

Step-by-step instruction

There are more than a hundred recipes for preparing porcini mushrooms with cream. The main components in all versions are similar, but the processing method, sets of spices, cooking method and selection of a well-matched side dish are different for each housewife. The ability of porcini mushrooms to go well with any food – pasta and other pasta, buckwheat and rice porridge and green beans, onions, eggs and even fruits – gives room for experimentation. Only the choice of sauce remains unchanged - dairy products (cheese, butter, sour cream and heavy cream) provide the ideal flavors.

In a pot

For mushrooms in French, you need to prepare portioned heat-resistant dishes - ceramic pots.

For 4 pots you will need:

• fresh porcini mushrooms – half a kilo;
• smoked brisket – 50 g;
• dry white wine – 1 glass;
• lemon – 1 unit;
• grated cheese – 50 g;
• butter – 1 spoon;
• salt, pepper - to taste.

Step-by-step preparation:

1. The brisket is cut into slices. Mushrooms are chopped and fried in a frying pan.
2. In a pot, prepared mushrooms and fried brisket slices are laid out in layers.
3. The wine is divided equally among all the pots. Everything is sprinkled with salt and pepper.
4. Add a slice of lemon on top after 10 minutes of baking. After another 5, sprinkle with grated cheese and cook for 10 minutes. Oven temperature no more than 120 degrees.

The dish is served as a complement to baked meat - turkey or goose fillet. The side dish is traditionally pasta.

In the oven

A dish that surprises not only with its taste, but also with its presentation form. The filling with sauce is baked in the oven on a baking sheet directly in the mushroom caps.

For 8 servings you will need:

• porcini mushrooms (with stems) – 8 units;
• spinach - half a glass;
• olive oil, butter - 1 tbsp. l.;
• cream cheese – 240 g;
• sour cream - a third of a glass.

Step-by-step preparation:

1. The mushroom stems are separated and finely chopped. They also chop onions and spinach. The hats are left untouched.
2. The slices are fried with pepper and salt until soft in a mixture of olive and butter. If desired, add breadcrumbs or sesame seeds.
3. The cheese is grated or crushed, mixed with fried spinach, from which the liquid is first squeezed out.
4. The filling is placed in mushroom caps, previously greased with butter. When serving, decorate with greens.

The dish is not served on its own. It can be a spectacular decoration for a festive table, as an addition to baked duck, rabbit or turkey.

Important. For this recipe, only fresh harvest is used. Thawed caps lose their rigidity and crunch, which are essential to this dish.

In a frying pan

For 3 servings you will need:

• porcini mushrooms (can be chopped) – 200 g;
• young potatoes – 5–7 units;
• dill, parsley, green onions - 1 bunch;
• onions – 1 unit;
• sour cream – 250 g;
• pastry flour – 1 tbsp. l.;
• vegetable oil – 5 tablespoons;
• salt, mixture of ground pepper.

Step-by-step preparation:

1. Finely chopped mushrooms are fried in vegetable oil with onions. The mass should acquire a golden color and softness.
2. Sour cream is mixed with flour, pepper and salt. Add to mushrooms and simmer for 12 minutes.
3. The potatoes are peeled and boiled whole; immediately after they are ready, they are rolled in oil and finely chopped herbs.
4. Serving without serving, directly in the frying pan, is allowed.

The side dish in this recipe can be pasta (pasta or spaghetti) or a vegetable mix.

Recipe for creamy mushroom sauce with champignons and tomatoes

Required ingredients:

• 300 grams of champignons;
• one onion;
• cherry tomatoes - 200 g;
• cream 35% - 100 ml;
• 3 cloves of garlic;
• 2 tbsp. l. olive oil.

Using this recipe for creamy mushroom champignon sauce, prepare the seasoning as follows:

1. Cut the champignons into small slices, the onion into small cubes. Cut the cherry tomatoes into halves or quarters.

2. Pour olive oil into a frying pan , heat it well and fry the halves of garlic cloves, then remove them.

3. Fry the onion in oil until transparent , then add the mushrooms to it, fry until the liquid has completely evaporated, about 5 minutes.

4. Add tomatoes and fry for another five minutes.

5. Pour cream over all vegetables and cook for another 10 minutes until the sauce becomes thicker and more homogeneous.

Chicken fillet with champignons in a frying pan

Tender chicken meat fried in a frying pan and then simmered in a thick sauce made from cream, fresh mushrooms and onions - a hearty dish with an exquisite taste, ideal for any side dish.

The dryish chicken fillet turns out juicy, tender, imbued with a subtle aroma of mushrooms, and tastes amazing. Recipe in notepad! This recipe will probably not be a revelation for many, but it will definitely come in handy for housewives just exploring the world of cooking!

• Cuisine: European
• Type of dish: chicken dishes
• Cooking method: in the oven
• Servings: 4
• 1 hour

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Champignons with cream and vegetables

Champignons cooked with cream and vegetables are not only tasty, appetizing, aromatic and bright, but also healthy.

• 1 kg of mushrooms;
• 2 carrots and onions each;
• 400 ml cream;
• 3 cloves of garlic;
• Butter and vegetable oil - for frying;
• Salt, ground black pepper and herbs - to taste.

A recipe with a photo of preparing champignons with cream and vegetables will help housewives do the whole process correctly.

1. Wash the mushrooms, dry and cut into small pieces.
2. Peel the onions and carrots, rinse, cut into small cubes and fry in equal amounts of butter and vegetable oil until golden brown.
3. Add champignons, stir, fry over low heat for 10 minutes.
4. Mix cream and crushed garlic, add salt and ground pepper, stir and pour into mushrooms and vegetables.
5. With the lid open, simmer the contents of the pan for 10 minutes. over low heat.
6. Before serving, garnish the dish with green leaves of dill or parsley. Can be served with boiled potatoes or rice, or as a side dish for meat dishes.