This article will be about the methods and how you can prepare champignons at home. I’ll immediately note a few important points, so that you don’t throw towels at me, I’ll give different recipes under the heading about cooking champignons, although mushrooms in the dish may not be the main component. And second, I present the recipes as I prepared them, but I am sure that each of you will add something of your own to this dish, and it is quite possible that your recipe will be tastier than mine. I would be glad if this were the case. After all, cooking is an art, and like all art, it bears the imprint of who created it.
So now let's move on to the recipes. Let's start with the first courses.
Champignon cabbage soup
Brief recipe:
Stew the cabbage, boil the vegetables and mushrooms, season with flour and salt and pepper.
Ingredients:
Water – 120 ml Champignons – 150 g Cabbage – 1 medium head Carrot – 1 pc Parsley root (optional) – 1 pc. Dill - 1 bunch Lemon - 1 piece Wheat flour - 1 tbsp. Vegetable oil - 2 tbsp. (or butter, I like it better with butter) + Butter for frying flour – 1 tbsp Salt Pepper
Detailed recipe:
1. Chop fresh cabbage into strips, heat (or melt, if butter) the oil and simmer the cabbage.
2. Chop the mushrooms coarsely, I cut them into four parts, cut the carrots and parsley root into strips, cut the potatoes into cubes.
3. Place mushrooms in boiling water, and after boiling, boil for 5 minutes. and add the remaining ingredients and cook until the potatoes are ready, adding water as it boils.
4. Add stewed cabbage, reduce heat and simmer over low heat for 15 minutes.
5. Add lemon juice.
6. Fry the flour in a tablespoon of butter, dilute with water and pour, stirring, into the cabbage soup.
7. Remove from heat and leave to “rest” for 15 minutes. season with herbs before serving.
Dishes from champignons and minced mushrooms
Stuffed champignons.
Ingredients:
- 24 large mushrooms with firm, cup-shaped caps
- 2 tbsp. spoons of butter,
- 4 tbsp. tablespoons olive (corn or other refined vegetable) oil,
- 3 tbsp. tablespoons finely chopped onion,
- 2 teaspoons tomato paste,
- 3 tablespoons dry white wine,
- 1 crushed clove of garlic,
- 1 teaspoon salt,
- 0.3 teaspoon freshly ground black pepper,
- 2 tbsp. spoons of breadcrumbs,
- 1 tbsp. a spoonful of finely chopped parsley.
Preparation.
Separate the caps from the stems of the champignons. Wipe the hats with a wet towel, but do not wash them. Lightly salt. Finely chop the legs.
Heat 1 tbsp in a frying pan. a spoonful of olive oil and butter, put finely chopped legs there and fry for 5 minutes. Add tomato paste, wine, garlic, salt and pepper and cook over high heat for another 3 minutes. Taste and add breadcrumbs and parsley.
Stuff the champignon caps with the mixture and place them bottom side up on a greased baking sheet. Place the baking sheet in a preheated (up to 220 °C) oven for 10 minutes, frequently pouring the remaining olive oil over them. Serve as an appetizer or as a main course.
Stuffed champignons can be prepared a little differently. Before preparing the minced meat, carefully place the champignon caps into hot, but not boiling, oil and cook for 10 minutes. Carefully remove and cool. Prepare the minced meat as indicated above, but do not add breadcrumbs to it. Stuff the caps with minced meat. Mix crackers with melted butter and place on stuffed caps. Sprinkle with parsley. If the oil was not overheated when the caps were boiled in it, the champignons will be very tasty. Serve champignons with minced mushrooms cold the next day.
Zrazy with potatoes and champignons.
Ingredients:
- 500 g champignons,
- 1.2 kg potatoes,
- 160 g flour,
- 5 eggs
- 250 g onions,
- 120 ml vegetable oil,
- 1 tbsp. spoon of butter,
- salt,
- pepper to taste.
For the sauce:
- 120 g tomato paste,
- 30 g flour,
- 100 g butter,
- 200 g onions.
Preparation.
- Boil the potatoes in their jackets, peel, crush and rub through a sieve. Then put a raw egg in it, add salt, pepper, wheat flour and mix well. Shape the potato mixture into a loaf 5 cm thick, then cut into pieces 1.5 cm thick and slightly flatten to form a flat cake.
- Preparation of minced mushrooms: fry finely chopped champignons in a frying pan (until the liquid evaporates). After that, mix them with sautéed onions and finely chopped hard-boiled eggs. Add salt, pepper, butter to the minced meat and mix well (for a special taste, you can add a little grated cheese to the minced meat).
- Place the minced meat on potato cakes, pinch them, giving them an elongated shape, and fry on all sides in vegetable oil.
As shown in the photo, this delicious champignon dish can be topped with tomato sauce:
Preparing the sauce.
Peel the onion, chop thinly, lightly fry in butter with tomato paste. Fry the flour in butter until red. Then mix it with onion, dilute with mushroom broth, mix well and cook over low heat for 15–20 minutes. Then add salt, sugar and butter to the sauce.
Borscht with champignons
Brief recipe:
Prepare vegetables, onions, tomato paste and carrots, sauté beets, boil mushrooms and potatoes. Add cabbage and sauteed carrots, boil, add beets, salt, pepper.
Ingredients:
Beetroot – 3 pcs. Fresh champignons – 200 g White cabbage – 200 g Carrots – 1 pc. Onions – 1 pc. Butter – 1 tbsp. Tomato paste – 1 tbsp. Fresh greens – 2 tbsp. Water – 2 l Salt Pepper Sour cream – 4 tbsp.
Detailed recipe:
1. Bring the water to a boil, add coarsely chopped mushrooms, diced potatoes and cook until the potatoes are half cooked.
2. Cut the beets into strips, and in a separate small bowl, simmer the beets under the lid. (I add a little vinegar or lemon juice to preserve the color of the beets).
3. Cut the carrots and onions into strips, melt the butter and fry the onions until transparent, then the carrots (fry over low heat under the lid), at the end add tomato paste and sauté lightly. All this is done in approximately 10 minutes.
4. Shred the cabbage into strips, add it to the broth and cook until the potatoes are ready.
5. Add carrots sautéed with tomato paste and cook for 5 minutes.
6. Add stewed beets, salt and pepper, bring to a boil and turn off.
7. Let it brew for 15 minutes and treat yourself to delicious lean borscht.
When serving, season each serving with sour cream and herbs.
Cold meat soup with champignons
Brief recipe:
Boil the mushrooms, cool the broth, add the chopped ingredients, season with onion, mashed with sugar and salt.
Ingredients:
Champignons – 300 gr. Water – 1.5 liters Fried chicken – 300 gr. Egg – 1 pc. Sour cream – 100 gr. Fresh cucumber – 200 gr. Green onions – 1 bunch. Dill Salt Sugar
Detailed recipe:
1. Rub the chicken breast with salt and pepper and bake in the oven until cooked. Cool.
2. Cut the champignons into thin slices, boil, drain, and cool the broth.
3. Cucumbers, breast, egg cut into cubes as for Olivier.
4. Chop the onion and grind with salt and sugar until the juice releases.
5. Mix all the prepared ingredients, pour in the broth, add sour cream and adjust to taste with salt and sugar.
When serving, sprinkle with herbs.
How to properly cook fresh champignons with cheese?
Do I just put them in the oven or do I need something else?
- in no case!!! they will dry out there and it won’t taste good!!
- I don’t know, but I will recommend: the coolest dish is oyster mushrooms with pasta. I was simply amazed. Fry for three minutes, add sour cream and mix with boiled pasta. Just undercook the mushrooms, otherwise they will harden and the flavor will disappear. As soon as I learned this recipe, I stopped looking at the mushrooms.
- Champignons with cheese
Take 20 pcs. small champignons, 1 tbsp. a spoonful of lemon juice, 100-150 g of cheese, 1 small onion. 2 tbsp. tablespoons olive oil (or any vegetable oil), 1 teaspoon salt, 1/2 teaspoon ground red pepper, 1/4 teaspoon ground black pepper.
Separate the mushroom caps from the stems, rinse in acidified water (1 tablespoon of lemon juice per 500 ml of water) and then wipe them dry. Cut the legs and mix with chopped cheese, onion, 1 tbsp. spoon of butter. Fry everything for a few minutes in a frying pan. Stuff the mushroom caps with the resulting cheese and mushroom mixture.
Place the mushroom caps on a greased baking sheet and place in an oven preheated to 190 degrees for 10 minutes.
- Lightly fry it with onions, and then put it in the oven, sprinkled with cheese.
- Fry with onions... grate the cheese and mix it with cream... pour the champignons in a saucepan or in the oven or in the microwave (in the right container) I do this on the stove over low heat... until the cheese melts...
cut them into slices and simmer with onions until the juice comes out, then sprinkle tightly with cheese and put in the oven until the cheese is browned.
Good luck!
When the cheese is browned, then you can serve.
Fried champignons
This cooking recipe is very simple, but very tasty. It is for those who want to fry mushrooms, but have never fried mushrooms before.
We prepare the mushrooms, just don’t wash them, otherwise the champignons will soak up the water, just wipe them with a napkin.
We cut it coarsely, I cut it into slices half a centimeter thick.
Heat the oil. Add the mushrooms and fry until golden brown. At first, the mushrooms will release a lot of moisture, after 5 minutes the moisture will evaporate and we fry the mushrooms. Keep the flame high.
And of course, you can experiment, add a little soy sauce at the end of frying, or first fry the onions until transparent, and then add mushrooms and fry them as described above.
Fried mushrooms in a wok are delicious.
I understand that those who read my articles more than once come across the fact that I recommend a wok for frying. I confess, it is so, just my personal preferences)).
Fried champignons with potatoes
Ingredients:
Champignons – 500 gr. Potatoes – 1.5 kg Onions – 1 pc. Vegetable oil – 5-6 tbsp. Lard – 50 gr.
Recipe:
In half the oil, fry the mushrooms and onions as described in the recipe above.
Separately, heat the oil, fry the diced bacon, add the chopped potatoes and fry until done. At the end, add the fried champignons, add salt and mix gently.
Homemade dishes from fresh champignons: recipes with photos
Hot dish “Champignons in Provençal style”.
Ingredients:
- 1 kg fresh champignons,
- 100 ml olive oil,
- 100 g onions,
- 100 g tomato juice,
- salt,
- greens to taste.
Preparation.
- Lightly fry the chopped onion in olive oil. Add slices of champignons to it, add salt and simmer for 5-10 minutes. After this, pour in tomato juice and simmer for another 10 minutes.
- Sprinkle the finished dish of fresh champignons prepared according to this recipe with chopped herbs.
Champignons fried with eggs.
Ingredients:
- 500 g champignons,
- 75 g onions,
- 2 tbsp. spoons of ghee,
- 3 eggs,
- salt and herbs to taste.
Preparation.
- Finely chop the prepared mushrooms and fry in a frying pan with heated oil until they brown. Add chopped onion and continue frying.
- Beat raw eggs well, add salt and mix with finely chopped herbs. Pour this mixture over the mushrooms and fry until the eggs are ready.
As shown in the photo, the finished dish of fresh champignons should be sprinkled with dill before serving:
Vermicelli with champignons and butter.
Ingredients:
- 250 g chopped fresh champignons,
- 50 g grated cheese,
- 90 ml vegetable oil,
- 2 tbsp. spoons of chopped greens,
- 250 g vermicelli,
- salt, pepper to taste.
Preparation.
To prepare a delicious homemade champignon dish according to this recipe, you need to fry the mushrooms in oil for 2-3 minutes, sprinkle with herbs and cheese.
Boil vermicelli in boiling water and discard in a colander.
Mix vermicelli with mushroom mixture. Serve with crispy bread.
Potatoes with champignons, onions and tomatoes.
Ingredients:
- 300 g fresh champignons,
- 100 g onions,
- 450 g boiled potatoes,
- 250 g fresh tomatoes,
- 25 g butter (or margarine),
- herbs and salt to taste.
Preparation.
- Wash the mushrooms, cut into slices and fry.
- Place potatoes on a dish, top with fried mushrooms mixed with separately fried onion rings. Place tomato slices fried in butter (or margarine) around the potatoes. Sprinkle with chopped herbs.
These photos show champignon dishes prepared according to the recipes presented above:
Champignons with pork
The combination of meat and mushrooms and sour cream is a classic taste. This second dish is not very difficult to prepare but at the same time very tasty, which can be used both with a side dish and as an independent dish. The recipe below is for four servings.
Brief recipe:
Fry the meat, fry the mushrooms with onions, mix sour cream with flour and salt and spices. Mix mushrooms, meat and sour cream sauce. Let's stew.
Ingredients:
Pork pulp (you can use chicken breast, increasing the amount of meat by 100g) – 400g.
Mushrooms (champignons) – 400 gr. Onions – 1 pc. Sour cream 20% fat – 150 ml Flour – 1 tbsp. Vegetable oil – 4 tbsp. Salt – 1 tsp. Sugar – 0.5 tsp. Black pepper
Full recipe:
The pork is cut into cubes. Chop the champignons coarsely (if they are small “carnishons”, then you can whole), and the onion into small cubes.
Mix sour cream with flour, salt, sugar and pepper.
Now let's cook.
Separately, fry the mushrooms: heat half the amount of oil, add the mushrooms, as soon as the water has boiled away, add the onions and fry until the first mushrooms appear with a crispy crust.
Separately, fry the pork in the remaining amount of oil.
Add mushrooms and sauce to the meat. Mix. Cover with a lid and simmer for seven minutes.
When serving, sprinkle with dill.
How to cook pickled champignons - 15 varieties
- Classic marinated champignons with spices
- Spicy champignons with tarragon
- Spicy champignons with bell pepper
- Spicy marinated champignons with fennel
- Spicy mushrooms with aromatic onion dressing
- Marinated champignons in mustard marinade
- Spicy champignons with garlic
- Marinated mushrooms with dill
- Korean marinated champignons
- Delicious and aromatic marinated champignons
- Sweet and sour pickled mushrooms
- Spicy champignons with sweet paprika
- Marinated champignons from Gordon Ramsay
- Mustard pickled champignons
- Marinated mushrooms with dill grains
Hot champignon salad with eggplants in a frying pan
Brief recipe:
Simmer the onions, fry the eggplants, fry the mushrooms. Mix everything.
Ingredients:
Eggplants – 2 pcs. Mushrooms – 400 gr Onions – 2 pcs. Sunflower oil, refined Herbs Salt Pepper
Full recipe:
Wash the eggplants, cut into half rings, add salt and set aside for half an hour, then rinse and dry. Cut the onion into half rings. Cut the champignons into wide slices.
Simmer the onion in a large amount of oil over low heat until soft. The onion should be very, very soft.
Transfer from the frying pan to another bowl. We remove excess oil from the pan, but do not pour it out, but set it aside.
Now fry the eggplants in small batches.
After we have prepared the onions and eggplants, we move on to the mushrooms.
Heat the oil and put the mushrooms in the pan, fry until they are slightly browned (the flame is large).
That's it, remove from the stove.
Add onions, eggplants, oil in which the onions were simmered to the mushrooms, season with salt, pepper, mix, sprinkle with herbs and the hot salad is ready.
Option with ham and cheese
This recipe will certainly come in handy for those who don’t know what to cook quickly from champignons. It produces a very satisfying and aromatic dish with an extraordinary taste. In addition, it can be served not only for a family dinner, but also on a holiday table. Before you begin the process, see if you have all the necessary products on hand. In this case you will need:
- Twelve champignons.
- One hundred and sixty grams of ham.
- Large onion.
- Four tablespoons of sour cream.
- One hundred and sixty grams of hard cheese.
- Dill, salt and vegetable oil.
Before cooking mushrooms, champignons are washed and dried. After this, the legs are cut out from them along with part of the pulp. The resulting caps are put aside, and the rest is crushed and sent to a heated frying pan, greased with vegetable oil. Chopped onions are also added there. After about a quarter of an hour, add finely chopped ham, sour cream, chopped herbs, salt and a little grated cheese to the frying pan. Mix everything well and fry for seven minutes.
Immediately after this, the mushroom caps are stuffed with the resulting filling, placed on a baking sheet and sprinkled with the remaining grated cheese. The champignons are baked at one hundred and ninety degrees for no longer than half an hour.
Bream baked with buckwheat and mushrooms in the oven
Brief recipe:
Make buckwheat porridge, fry mushrooms and onions, boil and chop eggs, mix. Salt and pepper the fish, stuff it with porridge and bake.
Ingredients:
Fish – 2 kg (large fish is less bony) Buckwheat – 1 glass Onion – 2 pcs. Eggs – 4 pcs. Champignons – 300-400 g Refined sunflower oil – 3 tbsp. Butter – 60-70 gr. Salt pepper
Full recipe:
Boil buckwheat until done.
Cut the mushrooms into thin slices, cut the onion into cubes.
Heat sunflower oil, add mushrooms and fry until all the water has evaporated, add onions to the mushrooms and fry until the onions are transparent.
Boil the eggs and cut into cubes.
Mix buckwheat porridge with mushrooms, chopped eggs, and butter. Salt and pepper.
Prepare the fish, rub it with salt and pepper outside and inside. We fill with prepared buckwheat without compacting it too much.
Cover the baking sheet with foil, grease with butter, sprinkle with breadcrumbs and lay out the fish.
Bake in the oven for 15 minutes at 200°C, then reduce the temperature to 170°C and bake for another 20 minutes.
And now the recipe for the slow cooker.
Second hot dishes from champignons: recipes in the oven
Carp baked with champignons.
Ingredients:
- 1 kg carp,
- 200 g fresh champignons,
- 70 g butter,
- 2 onions,
- 1-1/2 cups sour cream,
- 1 tablespoon flour,
- 100 g grated sharp cheese,
- 2 tablespoons breadcrumbs.
Preparation.
Clean the carp from scales and entrails. Cut the fillet, place on a greased metal dish and bake in the oven, but not until fully cooked. Peel the mushrooms, rinse well, cut into fairly large slices, put in a saucepan, add onion, salt, pepper, 1/4 cup water and simmer until fully cooked. Cover the fish with mushrooms, pour in salted sour cream mixed with flour, sprinkle thickly with cheese, grated on a rare grater and mixed with breadcrumbs. Drizzle with melted butter and bake in the oven until golden brown. Serve hot champignons in this second dish on the same dish.
A dish of champignon caps.
Ingredients:
- 600 g champignon caps,
- 100 g butter,
- 0.5 teaspoon of salt.
Preparation.
Wipe the dirt from the mushroom caps with a wet towel, sprinkle them with salt, place them on a baking sheet in which 2 tbsp. spoons of butter. When placing mushrooms on a baking sheet, place the caps so that they lie with the bottom up. Place a piece of butter in each cap. Place the baking sheet in the preheated oven for 10 minutes. If the mushrooms begin to dry out, add more butter to the caps and do this until the mushrooms are ready. Add salt to taste.
Serve a dish of champignons prepared in the oven according to this recipe, separately or with fried lard, with steak or roast pork.
Champignons in sour cream cooked in a slow cooker
Brief recipe:
Fry onions and mushrooms. Add sour cream and herbs mixed with flour and salt. Let's stew.
Ingredients:
Mushrooms – 400 g Dill greens - 1 bunch Onions – 2 pcs. Vegetable oil – 2-3 tbsp. Sour cream 20% fat – 100-150 ml Flour – 2 tsp. Paprika Salt Black pepper Sugar a pinch
Full recipe:
Cut the mushrooms into medium-sized slices, finely chop the dill, and dice the onion.
Mix sour cream with salt, flour, sugar, paprika and black pepper.
Turn on the multicooker to FRY mode and pour vegetable oil into the bowl.
After the beep, fry the onion until transparent.
Add the mushrooms and fry for another 3 minutes (a little more is possible).
Add prepared sour cream and dill.
Cover the lid and switch the multicooker to stewing mode (cook in non-pressure mode) - 20-25 minutes.
Serve with mashed potatoes.
Classic marinated champignons with spices
A simple and easy to follow recipe that can turn ordinary mushrooms into a magical snack!
Ingredients:
- Champignons – 1 kg
- Salt - 2 tsp.
- Garlic - 6 cloves
- Water - 100 ml.
- Allspice - 5 peas
- Vinegar 9% - 4 tbsp.
- Black pepper - 10 peas
- Vegetable oil - 100 ml.
- Cloves - 4-5 pcs.
- Sugar - 2 tsp.
- Bay leaf - 3 pcs.
Preparation:
Mix water with sugar, salt and pepper. Add oil, garlic cloves and spices.
Boil the marinade and add mushrooms. Cook the ingredients for no more than 10 minutes.
Pour in vinegar and remove mushrooms from heat.
Leave the snack to cool completely, then place it in the refrigerator overnight.
It is important to let the mushrooms marinate for a pronounced taste and aroma of the appetizer.
The very next day you can serve marinated champignons to the table!
Champignon pate
The recipe for this champignon appetizer is very quick and easy to prepare.
Brief recipe:
Beat boiled eggs, dill, fried mushrooms with onions and butter in a blender until smooth.
Ingredients:
Mushrooms – 400 g Garlic – 2 cloves (optional, I like it better without garlic, but I give the classic recipe) Onion – 1 pc. Chicken eggs – 2-3 pcs. Refined sunflower oil – 1 tbsp. Fresh dill – 1 bunch Butter – 100g. Salt pepper
Full recipe:
Boil and chop the eggs. Cut the onion into cubes, mushrooms into small pieces, I cut them into medium slices.
Melt 1/3 butter + sunflower oil in a frying pan, add onion and fry until transparent.
Add the mushrooms to the onion and continue to fry over medium heat until all the water has evaporated.
Place in a blender bowl: mushrooms, garlic, eggs, salt, pepper and blend until smooth.
Add the remaining butter and herbs and blend again.
Transfer and place in the refrigerator to set.
Dish of champignons and potatoes: recipe for mushroom cutlets
Ingredients:
- 200 g champignons,
- 10 g crackers,
- 20 g butter,
- 60 g onions,
- 150 g potatoes,
- salt and spices to taste.
Preparation.
- Boil the mushrooms and pass through a meat grinder. Mix the minced meat with fried onions, eggs and form mushroom cutlets from the mixture. Fry.
- Serve boiled potatoes with butter as a side dish for this champignon dish.
Pork baked with mushrooms and cheese
I have this recipe in my cooking section. THERE'S AN HOUR LEFT BEFORE THE GUESTS, AND I'M IN PAJAMAS AND HAVEN'T WOKE UP YET. ))))
Brief recipe:
Lightly fry the chops. Place fried mushrooms and mayonnaise mixed with cheese on them and bake in the oven.
Ingredients:
Pork steaks – 4 pcs (can be replaced with chicken breast) Cheese (any kind, you will read that I make it with any hard cheese) – 150-200 g Fresh champignons – 200-250 g Mayonnaise – 8 tbsp. Onion – 1 large onion Vegetable oil – 3 tbsp. Salt Pepper Paprika
Full recipe:
We beat the meat as for chops, add salt, pepper, and sprinkle with a pinch of paprika.
Cut the mushrooms into medium slices, cut the onion into half rings.
Heat the oil in a frying pan and first fry the onion until transparent, and then add the mushrooms and fry until they turn golden brown.
Three cheese on a coarse grater and mix with mayonnaise.
Fry the chops in a frying pan for a short time, for a minute on each side, if it’s chicken, if it’s pork, then two at a time.
Place the prepared meat on a baking sheet. Place mushrooms on top, mayonnaise and cheese on top of the mushrooms.
Bake at 180°C for 25-30 minutes. Focus on the condition of the crust.
A very tasty and elegant dish is ready for guests. You spent 20 minutes at the stove and managed to get yourself in order before the guests arrived)))) while the dish was baking.
Step-by-step preparation
A low-calorie dish of champignon mushrooms prepared according to the recipe is perfect for a fast day. This is because these ingredients are considered a meat substitute. Below is a recipe for a hot dish with champignons. A photo is also provided.
Where to begin? Mushrooms should be washed well and boiled for ten minutes. Place them in a colander and after the liquid has drained, chop them coarsely.
Next, according to this recipe for a champignon dish, you need to peel, rinse and chop the onions. Heat a saucepan with vegetable oil over heat and place the champignons and onions in it. There is no need to fry for a long time, just until slightly golden brown. Pass the peeled garlic cloves through a garlic press directly into a saucepan and simmer for about fifteen minutes. Then, according to the recipe for preparing a dish of champignons, sprinkle wheat flour on top, pepper, add ketchup and season with salt to taste.
Mix everything well and simmer for another five to seven minutes with the lid closed. Delicious and aromatic mushroom goulash is ready. Let it brew for about twenty minutes, then serve hot, sprinkled with chopped dill. Mushroom champignon goulash goes well with mashed potatoes. It is also advisable to serve fresh, well-washed vegetables.
Beef Stroganoff with mushrooms and chicken breast
This dish would be delicious served with spaghetti. And although classic Stroganovsky meat is made from beef, and without mushrooms, who said that everything should be classic?
Brief recipe:
Fry the meat with mushrooms, onions and tomatoes, season with sour cream dressing and simmer until done. Serve with spaghetti.
Ingredients:
Onions – 1 pc. Boneless chicken breast – 500-600 g Mushrooms – 250 g Full-fat sour cream – 300 g Ready mustard – 1 tsp. Salt Pepper Wheat flour – 1 tsp. Refined vegetable oil - 4 tbsp. Spaghetti – 200-250 g Lemon juice – 1 tsp. Tomato paste – 200 gr.
