With the help of mushrooms, you can cook a huge number of delicious and healthy dishes. Champignons are considered the most common ingredient for cooking at home and in industrial environments.
Selection and preparation of ingredients
To start preparing the ingredients, in particular mushrooms, you need on the day of harvest. If there are signs of worminess in the fruiting bodies, then they must be soaked in salted water (5 tsp. In 3 l of water). After 3-4 hours, rinse them under running water.
So that the mushrooms do not blacken, it is necessary to add 1 part of citric acid to the solution. Champignons do not need to be cleaned, rinse well enough. Be sure to trim the bottom of the leg where a lot of dirt accumulates.Did you know? Champignons are often found in expensive cosmetic products (masks, lotions, tonics, etc.) that help cope with signs of premature aging.
Eggplant preparation is as follows:
- cut the vegetable into rings and sprinkle with salt (literally 1 tbsp. for 3 fruits);
- mix thoroughly and leave for 20-30 minutes.
This will remove the bitterness.
When choosing mushrooms, the following features should be considered:
- Colour. Champignons should be white, pink or cream. If dark spots occur on the surface or in the lower part, then the fruit bodies have deteriorated and are not suitable for cooking;
- Surface. The peel of the mushrooms should be matte, with a small amount of scales;
- Smell. The aroma of fresh champignons is pleasant. If you feel a pungent and chemical smell, then it is better not to buy such fruiting bodies;
- Going on a "silent hunt", pick mushrooms only in ecologically clean regions. Do not take fruiting bodies that grow near roads, landfills, or industrial plants. They accumulate a lot of heavy metals and harmful substances. The use of such mushrooms can lead to food poisoning;
- Carefully consider the main signs of mushroomsso as not to collect poisonous species.
Did you know? Eggplants are used in folk medicine, because they help remove salts from the body and lower blood cholesterol.
Eggplant with champignon recipe
On the Internet, you can find a huge number of different recipes for every taste. They can be cooked by both experienced cooks and ordinary housewives. The ingredients in the recipes are so simple that you can always find them in the refrigerator. If any products are missing, then feel free to replace them with those that are.
Classic Salad Recipe
500 g40–50 min.
vegetable oil
5 tbsp. l
greens (dill and parsley)
1 bunch
Nutritional value per 100 g:
Dice the bell pepper. It is better to make them large so that the taste is more saturated.
Cut the onion in half rings.
Now prepare a salad dressing. Grind garlic using a press and combine it with onions, peppers, lemon juice and soy sauce. Mix well.
Add vegetable oil (it is better to use olive, because it has a more pleasant taste). Shuffle.
Pour the vegetable oil into the preheated pan and fry the bell pepper on it. Stir the product and keep it on fire until soft.
Sauté raw whole mushrooms and add to the pepper. Mix well.
Fry the prepared eggplants until golden brown. Leave all ingredients for 15 minutes to cool.
Connect all the components together.
Pour over cooked dressing and mix thoroughly.
Dice the bell pepper. It is better to make them large so that the taste is more saturated.
Cut the onion in half rings.
Now prepare a salad dressing. Grind garlic using a press and combine it with onions, peppers, lemon juice and soy sauce. Mix well.
Add vegetable oil (it is better to use olive, because it has a more pleasant taste). Shuffle.
Pour the vegetable oil into the preheated pan and fry the bell pepper on it. Stir the product and keep it on fire until soft.
Sauté raw whole mushrooms and add to the pepper. Mix well.
Fry the prepared eggplants until golden brown. Leave all ingredients for 15 minutes to cool.
Connect all the components together.
Pour over cooked dressing and mix thoroughly.
Important! Best of all, fried foods cool when laid evenly on a thick cloth. You can also mix all foods while they are warm so that the salad is not cold.
Zucchini, eggplant and champignon stew
900 g70–80 min.
chicken or beef broth
200 ml
vegetable oil
2 tbsp. l
greens (dill and parsley)
2 tsp
spices (salt, ground pepper)
1 tsp
Nutritional value per 100 g:
- Cut the onions into small cubes, and grate the carrots on a fine grater.
- Fry the ingredients in a preheated pan with vegetable oil for 15 minutes. It is necessary that they acquire a golden hue.
- Grind zucchini and bell pepper in small cubes and fry for 20 minutes until soft.
- In the prepared mixture of zucchini and pepper, add sliced champignons, prepared eggplants and tomatoes in a blender.
- After 15 minutes, add the carrot-onion mixture and garlic transferred in the garlic.
- Season all the ingredients with spices and place in a large container. It is best to use a cauldron, because its structure allows the dish to be juicy (moisture does not evaporate).
- Add the broth and simmer for 15 minutes. Stir regularly so that nothing burns.
Important! When finished cooking, cover the cauldron with a lid and let the stew brew for 15–20 minutes.
So, now you know that at home it will not be difficult to cook delicious salads and stew from mushrooms and eggplant. You can add recipes and other vegetables as you wish. Ragout is best served with mayonnaise or sour cream, and the salad will be a great addition to meat and fish dishes.
