Champignon appetizer recipes with photos. Recipes for appetizers with pickled mushrooms

From such a universal product as champignons, you can prepare snacks both for the holiday table and for everyday meals. These dishes are usually prepared very quickly, and the result is certainly excellent. To surprise guests and please loved ones, you can use both fresh and canned champignons for appetizers. A little skill - and an original dish will decorate any feast!

Appetizer of champignons with cheese in the oven.

Ingredients:

• mushrooms (champignons) – 200 g,
• hard cheese – 100 g,
• ham – 300 g,
• green peas (frozen or fresh) – 200 g,
• vegetable oil – 50 ml.

Preparation.

Cut the washed and peeled mushrooms into quarters. Fry in sunflower oil.

Cut the ham into thin circles or squares depending on the shape of the piece.

Place the ham in the muffin tins, pressing down so that the filling can be added inside. Place prepared mushrooms and peas inside. If using frozen peas, defrost them and drain off any excess liquid before cooking.

Grate the hard cheese and sprinkle generously on the muffins so that when it melts, it combines the rest of the filling ingredients.

Place the mold in an oven preheated to 180°C. Bake for 15 minutes.

This appetizer of champignons with cheese can be served either hot or cold, but do not store it in the refrigerator for a long time.

Hot appetizer with champignons and chicken.

Ingredients:

• champignons – 200 g,
• hard cheese – 100 g,
• fresh tomatoes – 6 pcs.,
• chicken fillet – 300 g,
• onion – 1 medium onion,
• vegetable oil – 50 ml,
• butter – 50 g,
• salt, pepper - to taste.

Cooking method.

Roll out the puff pastry to a thickness of 3 mm and cut out circles with a diameter of 10 mm. Place the dough circles into the muffin tins to form a basket. Prick the bottom with a fork and bake in a preheated oven for 5 minutes. Grind the chicken fillet in a blender until smooth, add salt and pepper. Finely chop the mushrooms and onions and fry them in sunflower oil. Cut the tomatoes into halves; it is better to choose ones that fit the diameter of the mold. Grate hard cheese on a coarse grater. Place half a tomato into the puff pastry molds. Add minced chicken. Place fried mushrooms and onions on top. Sprinkle all this generously with grated cheese. Bake in a well-heated oven for 20 minutes. Serve the champignon appetizer hot.

Appetizer with chicken and champignons with cheese.

Ingredients:

• puff pastry, chicken fillet – 300 g,
• mushrooms (champignons) – 300 g,
• onions – 2 pcs.,
• Dutch cheese – 150 g,
• sour cream – 2 tbsp. l.,
• vegetable oil – 50 ml,
• salt - to taste.

Cooking method.

Place the dough circles in a muffin tin, prick with a fork and place in an oven preheated to 180°C for 5 minutes. Prepare the filling for the cupcakes. Boil the chicken breast for 20 minutes, cool and finely chop. Finely chop two medium onions and simmer over low heat. Also finely chop the mushrooms and add to the onions. Simmer over medium heat. Mix chicken, fried mushrooms and onions and season with 2 tbsp. l. sour cream. Place the filling into the cupcakes. Sprinkle grated cheese on top. Place the champignon and cheese appetizer in the oven for 10–15 minutes. Serve the cupcakes warm.

Appetizer with champignons and cheese.

Ingredients:

• mushrooms (champignons) – 500 g,
• hard cheese – 100 g,
• flour - 1 cup,
• kefir – 1 glass,
• eggs – 2 pcs.,
• butter – 100 g,
• vegetable oil – 20 ml,
• soda – ½ tsp. slaked with vinegar,
• salt, pepper - to taste.

Cooking method.

1. Finely chop the mushrooms and fry in sunflower oil.
2. For the dough, put soda slaked with vinegar into kefir. Beat in the eggs. Melt the butter, cool and pour into the mixture. Add flour.
3. Grate hard cheese on a fine grater. Add mushrooms and grated cheese to the dough. Beat in a blender.
4. Grease muffin tins with butter.
5. Preheat the oven to 180°C.
6. Pour the batter into the muffin tins almost to the brim (it will not rise).
7. Place the delicious champignon appetizer in the oven for 30 minutes.

Recipe for a quick snack made from raw champignons

Ingredients:

• 400 g fresh champignons,
• 1 bell pepper,
• 1 carrot,
• 1 onion,
• 150 g cervelat,
• 50 ml vegetable oil,
• 1 tablespoon vinegar,
• 1 clove of garlic,
• green salad leaves,
• parsley,
• pepper,
• salt.

Cooking method.

For this recipe for an appetizer made from raw champignons, the mushrooms need to be washed, peeled and cut into thin slices. Wash the lettuce leaves and parsley. Peel the carrots, peppers and onions, wash and cut into strips along with the cervelat. Peel the garlic, wash and chop. Mix vinegar with vegetable oil, add chopped garlic, salt and pepper. Place mushrooms, vegetables and cervelat on lettuce leaves, pour over prepared dressing. Garnish a quick appetizer of raw champignons with parsley sprigs and serve.

Recipes for simple snacks from canned champignons

Appetizer with canned champignons.

Compound:

• canned champignons – 200 g,
• potatoes – 200 g,
• sauerkraut – 1 cup,
• pickled cucumber – 1 pc.,
• vegetable oil – 2–3 tbsp. l.,
• salt, pepper, herbs.

Cooking method.

Boil potatoes in their skins, peel and cut into slices. Finely chop the champignons, sort through the sauerkraut, squeeze out the excess brine. Mix vegetables with mushrooms, add finely chopped onions, pour in oil and vinegar, sprinkle with salt, pepper and mix well. Decorate a simple appetizer of canned champignons with slices of pickled cucumbers, small mushroom caps, finely chopped dill and parsley.

Appetizer of canned champignons and onions.

Ingredients:

• 200 g canned champignons,
• 3 onions,
• 50 ml vegetable oil,
• 1 bunch of dill,
• pepper.

Cooking method.

Peel the onion, wash and cut into rings. Wash the dill greens. Cut the pickled mushrooms into slices, place on a dish, put onion on top, pepper, and pour over vegetable oil. Garnish the appetizer of canned champignons prepared according to this recipe with dill and serve.

Preparing mushroom appetizers from fried champignons

Appetizer of fried champignons on a spit.

To prepare an appetizer of champignons fried on a spit, wash large fish in cold water, salt, sprinkle with pepper, thread on a metal spit and fry over hot coals in a brazier (without flame) for 10 minutes.

During frying, champignons should be periodically brushed with butter and the spit should be turned so that the mushrooms are evenly fried.

When serving, remove the mushrooms from the spit, place on a heated dish and garnish with fresh tomatoes roasted on a spit, onions and green onions and parsley.

Appetizer with fried champignon legs.

Ingredients:

• 12 large champignons,
• 1 leek (white part) or onion,
• 150–180 g homemade low-fat cheese,
• 1 tbsp. spoon of breadcrumbs or bread crumbs,
• salt,
• freshly ground pepper.

Cooking method.

For this appetizer, the champignons are washed and dried. The stems of the champignons are carefully removed so as not to damage the caps. Place the caps in a baking dish or on a baking sheet and lightly salt them inside. Prepare the filling: finely chop the onion or grate it.

The mushroom stems are chopped. Homemade cheese is grated on a medium grater, grated onion is added. Then add the champignon legs, salt, pepper and fry the mushrooms and onions for about 5 minutes. (you can add finely chopped garlic) in a non-stick frying pan. Add breadcrumbs or bread crumbs and mix. Cool the mushrooms and onions a little and mix with half the grated cheese. The filling is placed in mushroom caps and cheese is sprinkled on top.

Look how delicious the champignon appetizers prepared according to these recipes look in the photo:

Original appetizers made from champignon caps

Champignon caps stuffed with eggs and onions.

Ingredients:

• 500 g champignons,
• 5–7 eggs (hard-boiled)
• 2 bunches of green onions,
• 100 g mayonnaise,
• 1 bunch of parsley,
• pepper,
• salt.

Cooking method.

Sort the mushrooms, peel, rinse and boil whole in salted water, then separate the caps from the stems. Peel the eggs and chop finely. Wash and chop the green onions. Wash the parsley. Pass the mushroom stems through a meat grinder, mix with eggs, green onions and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture. Place the original appetizer of champignon caps on a dish, garnish with parsley sprigs and serve.

Champignon caps stuffed with eggs, rice and dill.

Ingredients:

• 500 g champignons,
• 5 eggs
• 2 bunches of dill,
• 100 g rice (boiled),
• 3 tablespoons mayonnaise,
• pepper,
• salt.

Cooking method.

Sort the mushrooms, rinse, dry and boil whole in salted water, then separate the caps from the stems. Hard boil the eggs, peel and chop. Wash and chop the dill. Pass the mushroom stems through a meat grinder, mix with eggs, dill, rice and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture. Place the champignon mushroom appetizer on a dish, cool and serve.

Champignon caps stuffed with cheese and boiled sausage.

Ingredients:

• 500 g champignons,
• 200 g cheese (any kind),
• 100 g boiled sausage,
• 2 eggs (hard-boiled)
• 1 bunch of dill,
• 4 tablespoons mayonnaise,
• 2 tablespoons of ketchup,
• pepper,
• salt.

Cooking method.

Sort the mushrooms, peel, rinse and boil whole in salted water, then separate the caps from the stems. Grind the sausage. Grate the cheese on a coarse grater. Peel and chop the eggs. Wash and chop the dill greens.

Pass the mushroom stems through a meat grinder, mix with sausage, cheese, eggs, dill and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture.

Place the delicious champignon appetizer on a dish, pour over ketchup and serve.

Champignon caps stuffed with chicken and pineapples.

Ingredients:

• 500 g champignons,
• 200 g chicken meat (boiled),
• 3 eggs,
• 150 g pineapples (canned),
• 4 tablespoons sour cream,
• 1 bunch of parsley,
• pepper,
• salt.

Cooking method.

Sort the mushrooms, rinse, dry and boil whole in salted water, then separate the caps from the stems. Hard boil the eggs, peel and chop. Wash the parsley. Finely chop the pineapples and squeeze out the juice. Pass the mushroom stems through a meat grinder along with the meat, mix with eggs, pineapples, season with sour cream, pepper and stuff the mushroom caps with the prepared mixture.

Place the mushroom appetizer of champignons on a dish, garnish with parsley sprigs and serve.

Other champignon mushroom snacks

Appetizer of pickled champignons, onions and apples.

Ingredients:

• 3 onions,
• 300 g marinated champignons,
• 2 apples,
• 50 ml olive oil,
• 1 bunch of parsley,
• pepper.

Cooking method.

Peel the onion, wash and cut into rings. Wash the parsley, dry and chop. Wash the apples, remove the core and cut into small slices. Cut a quick appetizer of champignons into slices, mix with apples, place on a dish, put onion on top, pepper, pour olive oil, sprinkle with parsley and serve.

Appetizer of pickled champignons and green peas.

Ingredients:

• 500 g marinated champignons,
• 200 g green peas (canned),
• 2 eggs (hard-boiled)
• 3 tablespoons mayonnaise,
• 50 g sour cream,
• 1 bell pepper,
• 1 bunch of dill.

Cooking method.

Peel the eggs and chop finely. Wash the bell pepper, remove the stem and seeds, cut into rings. Wash the dill greens. Cut the mushrooms into slices, mix with eggs and green peas, place on a dish, season with a mixture of mayonnaise and sour cream. Garnish the appetizer of marinated champignons with bell pepper rings and sprigs of dill and serve.

Appetizer of champignons and eggs.

Ingredients: 300 g champignons, 3-4 eggs (hard-boiled), 1 tablespoon 3% vinegar, 3 tablespoons vegetable oil, 1 bunch of dill, pepper, salt.

Cooking method.

Peel the mushrooms, rinse, boil in boiling salted water, then drain in a colander, cool and cut into slices. Peel the eggs and chop finely. Wash the dill, chop and sprinkle with vinegar. Mix mushrooms with eggs, pepper, place on a dish, pour over vegetable oil, sprinkle with dill and serve.

Appetizer of champignons and potatoes.

Ingredients:

• 300 g champignons,
• 1 onion,
• 2 potatoes,
• 100 g green peas (canned),
• 100 g mayonnaise,
• parsley,
• tarragon greens,
• pepper,
• salt.

Cooking method.

Wash the champignons, peel, boil and cut into slices. Wash the potatoes, boil them, then peel and cut into cubes. Peel the onion, wash and cut into half rings. Wash parsley and tarragon. Mix champignons, potatoes, green peas, onions and chopped tarragon, add salt and pepper, season with mayonnaise and mix again. Garnish the finished appetizer with parsley sprigs and serve.

Appetizer of champignons and cheese.

Ingredients:

• 500 g champignons,
• 100 g cheese (any kind),
• 200 g mayonnaise,
• 2 bunches of green onions,
• 1 bunch of parsley,
• pepper,
• salt.

Cooking method.

Wash, peel and boil the mushrooms whole in salted water, then separate the caps from the stems. Wash and chop the green onions and parsley. Grate the cheese on a coarse grater. Pass the mushroom stems through a meat grinder, mix with cheese, green onions and mayonnaise, pepper and stuff the mushroom caps with the prepared mixture. Place the stuffed caps on a plate, garnish with parsley sprigs and serve.

Pate of champignons and pickled honey mushrooms.

Ingredients:

• 300 g champignons,
• 200 g honey mushrooms (pickled),
• 2 tablespoons olive oil,
• 1 onion,
• 100 g green onions,
• 1 tablespoon apple cider vinegar,
• 3 cloves of garlic,
• pepper,
• salt.

Cooking method.

Peel the onions, wash and chop. Wash the green onions, dry and chop. Peel the garlic, wash and crush. Wash the champignons, dry them, boil them in salted water and pass through a meat grinder along with pickled honey mushrooms. Place the onions in a frying pan, add mushrooms, olive oil, pepper, add a little water and simmer for 10-15 minutes. Mix mushroom pate with crushed garlic and vinegar, place on a dish, sprinkle with chopped green onions and serve.

Quick appetizer with champignons in lemon sauce.

Ingredients:

• 100 g champignons
• 150 g cream
• 2 eggs
• 1/2 lemon
• 20 g capers
• salt.

Cooking method.

Beat the eggs well with a whisk, combine with cream, add lemon zest and beat until thick in a water bath, then season with lemon juice and salt to taste. Chop the champignons and boil along with the capers, then place in a sieve and combine with the sauce.

Appetizer of champignons and quail eggs.

Ingredients:

• Champignons – 400 g,
• gelatin – 20 g,
• boiled quail eggs – 4 pcs.,
• parsley – 30 g,
• salt to taste.

Cooking method.

Mushrooms are cut into large slices, boiled in salted water and finely chopped. Pre-soaked gelatin is poured with mushroom broth and heated, stirring, until completely dissolved. Place mushrooms in molds, pour broth with gelatin and place in a cool place for 1 hour. The eggs are peeled and each cut into 2 parts.

The appetizer is decorated with egg halves and parsley sprigs and served.

Appetizer of fresh champignons.

Compound:

• champignons – 200 g,
• gelatin – 1 tbsp. spoon,
• mushroom broth – 300 g,
• greenery.

Cooking method.

Peel fresh champignons, cut into large pieces and boil in a small amount of water, then discard, add salt and let stand for a while, chop finely.

Pre-soaked and swollen gelatin must be dissolved in mushroom broth, salted and heated until the gelatin is completely dissolved. Pour a little mushroom broth into small molds, let it harden in a cold place, then place chopped mushrooms, a slice of hard-boiled egg and a sprig of herbs on a layer of frozen jelly, carefully pour in the mushroom broth, let it harden. Then place the cold champignon appetizer on a large common dish.

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Champignons are the most common mushrooms and, accordingly, the most commonly used ingredient for preparing many dishes. Soups, side dishes, salads, preparations, main courses and snacks can be prepared with champignons! This collection presents a selection of unique recipes for hot and cold champignon appetizers.

Quick snack with mushrooms

Ingredients:

• 0.5 kg of fresh medium-sized champignons;
• 100 ml vegetable oil;
• 50 ml 3-4% apple cider vinegar;
• 1 tsp. salt;
• 0.5 tsp. black pepper;
• 0.5 tsp. ground coriander;
• 0.5 tsp. sesame;
• 2-3 cloves of garlic;
• 1.5 tsp. red hot pepper.

Cooking method:

1. Wash the mushrooms, dry them with a napkin, and cut them into slices.
2. Mix seasonings, salt. Cut the garlic into slices. Add vinegar. Stir well.
3. Mix the chopped mushrooms with the seasoning mixture.
4. Bring the oil to a boil, distribute it evenly over all the mushrooms in a thin stream, while stirring gently. Leave for 10-15 minutes to cool and serve.
5. You can leave the mushrooms in the refrigerator - the longer the appetizer waits for its turn, the more the mushrooms will turn from semi-fresh to pickled.

Tartlets with champignons

Ingredients:

• ready-made tartlets (mine 5cm internal diameter, 20 pcs.)
• champignon mushrooms 1 kg.
• onion 1 pc.
• cheese 150-200 gr.
• cream (non-fat) about 1/2 cup
• dried basil (quantity to your taste)
• vegetable oil for frying

Cooking method:

1. Wash the mushrooms and cut into small cubes. Chop the onion as finely as you can. Heat vegetable oil in a frying pan, fry the onion until transparent, add the mushrooms and fry until the liquid from the mushrooms has evaporated.
2. Salt and add basil. Add cream (so that it covers two-thirds of the mushrooms) and simmer until the mushrooms are slightly creamy. Cool the mushrooms.
3. Grate the cheese and add to the mushrooms, mix everything together. Preheat the oven. Fill each tartlet with mushrooms and bake in the oven until the cheese turns golden brown.

Appetizer with champignons

Ingredients:

• champignons 0.5 kg
• onion 2 pcs
• vegetable oil for frying 100 ml
• cheese 100 gr
• ground black pepper

Cooking method:

1. Clean the mushrooms from soil and debris with a brush, rinse under running water and place in a colander to dry. Never put mushrooms in water - they have a loose structure and will instantly become saturated with moisture, which will worsen their taste.
2. Chop two large onions and mushrooms
3. Heat vegetable oil in a frying pan and fry the onion in it.
4. Add mushrooms and fry along with onions. Stir and be careful not to burn.
5. In about 20 minutes the mushrooms will be ready. Salt and pepper them, stir, transfer to a bowl and cool.
6. Be careful with salt, because... There will be cheese added to this dish!
7. Grate the cheese on a fine grater. I used Parmesan, it is hard and distributes well in the mushroom mass when stirred.
8. Set aside 1 tablespoon cheese to sprinkle on top of tartlets.
9. Mix cooled mushrooms with grated cheese.
10. Fill the tartlets with the cheese and mushroom mixture.
11. Sprinkle cheese on top. This is a ready-made appetizer and the tartlets can be served in this form.
12. If you want to take this snack to a picnic or to the office, put the mushrooms in a container for transportation and place them in tartlets on the spot.
13. In just 5 minutes, this cold appetizer can be turned into a hot one - place the tartlets sprinkled with cheese under the grill or in the microwave.
14. Tartlets can be filled with champignon julienne.

Tartlets with mushrooms and cheese

Ingredients:

• Russian cheese - 20 gr.
• Dill - 5 gr.
• Mayonnaise - 7 gr.
• Canned champignons - 200 gr.
• Tartlets (12 pcs.) - 240 gr.
• Carrots - 25 gr.
• Onion - 40 gr.
• Sunflower oil - 20 gr.
• Salt - 2 gr.

Cooking method:

1. Chop the onion and grate the carrots.
2. In a preheated frying pan with sunflower oil, fry the onions and carrots until golden brown.
3. Place the fried onions and carrots in a deep container. Place the champignons in a frying pan and fry with the lid closed for 10-15 minutes over low heat.
4. Place the mushrooms in a container with the onions and carrots and chop with a blender.
5. Grate the cheese, finely chop the dill.
6. Add half the chopped herbs, cheese, mayonnaise, and salt to the cooled and refried mushrooms.
7. Place the mixture into tartlets and sprinkle with dill.
8. The appetizer should be served immediately so that the tartlets do not have time to lose their crispy taste.

Cheese must be added to cooled mushrooms and overcooked, otherwise it will melt. The appetizer goes well with white and red wine, champagne and alcoholic cocktails.

Julienne with mushrooms and cream

Julienne can be made in different ways. The filling for it can also be made from mayonnaise, sour cream, cream, or prepare bechamel sauce. In the classic version, cream is used. I suggest you try this delicious snack.

Ingredients:

• fresh mushrooms (usually champignons) - 400 gr.
• chicken fillet - one breast
• onions - 1 pc.
• hard cheese - 100 gr.
• wheat flour - 1 tbsp. l.
• cream 20-22% - 400 ml
• salt, ground black pepper, allspice - to taste

Cooking method:

1. Wash the chicken breast, cover with cold water and cook. When the water boils, skim off the resulting foam, reduce heat, and add salt. After 10 minutes, add a few peas of allspice to the chicken, you will get a very pleasant aroma. Cook the chicken for a total of 20 minutes after the water boils.
2. While the chicken is cooking, prepare the mushrooms. Wash and peel the champignons (remove the skin from the cap). Cut the mushrooms into fairly large pieces. Peel the onion and cut into small cubes. Heat vegetable oil in a frying pan and fry the onion until soft (about 2 minutes). Add chopped mushrooms to the onion and stir.
3. The mushrooms will release water, you need to fry until the water has evaporated, after which the mushrooms will brown a little. This will take about 10-15 minutes. Finally, salt the mushrooms. If you add salt first, the mushrooms will become very dehydrated and dry.
4. Once the chicken is cooked, shred it into fibers. It's best to do this using two forks because the chicken is still hot.
5. When the champignons are lightly browned, add flour to them, stir and fry for another minute and a half.
6. It's time to add cream to the mushrooms. Pour in the cream and stir. Simmer the mushrooms with the cream over medium heat, stirring until the cream begins to thicken. Add the chopped chicken to the mushrooms, stir. The basis for the julienne is ready. You can place it in cocotte makers or pots.
7. When all the molds are filled, grate the cheese on a coarse grater and place on top of the base.
8. Place the julienne in a preheated oven to 200 degrees. It’s good if you also have the “grill” mode on, so you’ll get a delicious cheese crust faster. We put the dish in the oven only so that the cheese melts. The rest of the ingredients are already ready. Determine readiness visually by the browned cheese.

Julienne in tartlets with champignons

Julienne in tartlets is a familiar dish with an unusual presentation. You need to eat it directly with a “plate”, which is a basket of dough. This hearty, delicious appetizer with a golden crust is suitable as a snack and complements the main dishes of the holiday table.

Ingredients:

• chicken fillet – 250 g;
• champignons – 200 g;
• cream (20%) – 200 g;
• hard cheese – 150 g;
• flour – 1 tablespoon;
• onion – 1 pc.;
• ready-made shortcrust pastry tartlets - 20;
• salt and pepper to taste.

Cooking method:

1. Boil the chicken fillet and cool.
2. Cut the champignons into small pieces. In this case, you can use both fresh (pre-wash and peel) and pickled mushrooms.
3. Grate the cheese on a coarse grater.
4. Heat a small amount of vegetable oil in a frying pan and fry the onions in it first, and then the champignons (if fresh mushrooms are used).
5. Cut the cooled chicken fillet into cubes and add to the rest of the ingredients in the pan.
6. Heat the cream and dilute it with the chicken broth in which the fillet was cooked (about 50 ml). Also pour the resulting mixture into the frying pan and leave everything to simmer over chalked heat until the liquid is reduced by approximately half. Season to taste and add flour, stirring constantly. In half a minute the julienne will be ready.
7. The julienne is placed in ready-made tartlets, sprinkled with grated cheese on top and baked in the oven at 200 degrees until golden brown.

Profiteroles with mushrooms

Ingredients:

For the test:

• butter - 100 g
• eggs - 5 pcs.
• water - 125 ml
• milk (2.5%) - 125 ml
• flour - 150 g
• sugar - 8 g
• salt - 10 g

For filling:

• porcini mushrooms - 300 g
• milk mushrooms - 300 g
• butter - 60 g
• feta cheese - 500 g
• parsley - 5 sprigs
• ground black pepper - 3 g

Cooking method:

1. Knead the dough: mix water, milk, butter, salt and sugar. Bring to a boil, add flour, cook, stirring constantly, for 30 seconds.
2. Remove from heat, continue stirring the mixture for 30 seconds, turn onto the stove and keep on fire for another half a minute, stirring. Then cool the dough for 5 minutes. and add eggs one at a time at intervals of 10 seconds.
3. Using a pastry bag, place portions of dough onto a parchment-lined baking sheet. Brush the tops with water. Bake for 10 minutes. at a temperature of 210oC. Then reduce the temperature to 175oC and bake for another 20 minutes. Leave the finished profiteroles in the oven with the door ajar for 5 minutes.
4. For the filling, cut the boiled mushrooms into cubes and fry in butter for 10 minutes. Divide the cheese blended into two parts. Add chopped herbs to one, and fried mushrooms and ground black pepper to the other.
5. Cut off the top of the profiteroles, add the filling with mushrooms, then, using a pastry bag, place the cheese and herbs in the shape of a flower. Cover the filling with the cut top.

Snack profiteroles with champignons

For profiteroles:

• butter - 100 g;
• water - 1 glass;
• flour - 1 glass;
• eggs - 5 pcs;

For filling:

• champignons - 800 gr;
• onion - 2 pcs;
• cream 22% - 500 ml;
• vegetable oil - 3 tbsp;
• salt.

Cooking method:

1. Pour water into a saucepan, cut the butter into large cubes and place in the water. We put it on the fire, we need to bring it to a boil.
2. As soon as it boils, pour the flour into the pan and immediately pull the pan off the heat. Mix vigorously. It turns out that this is the mass.
3. Next, we beat in the eggs one at a time and after each stir until smooth. As a result, we will get this smooth mass.
4. Preheat the oven in convection mode to 200 degrees. Line a cold baking sheet with baking paper. We didn't have it, we took foil - but it's worse.
5. Using a tablespoon (2/3 tbsp), place the cakes at a considerable distance from each other (they expand greatly during baking). Place in the oven for half an hour. Do not open!
6. Wash the mushrooms. Finely chop the onion. Cut the mushrooms into cubes. Heat vegetable oil in a frying pan and add onion to it. Saute for 3 minutes over medium heat, stir.
7. Then we send the mushrooms there, fry for about 5 minutes. Then pour in the cream, bring to a boil, and add salt. Simmer over low heat for another 5 minutes.
8. Remove the finished buns from the oven. Immediately peel them off from the foil (later it will be impossible to do this). They peel off paper more easily.
9. Using a sharp knife, cut the bun lengthwise and put the filling inside. Cover with a “lid” of dough.

Puff pastry envelopes

Ingredients:

• puff pastry – 1 pack (my pack contains 6 sheets).
• champignons – 0.5 kg (or other mushrooms)
• onions – 2 pcs.
• butter – 1 tbsp. l.
• cheese – 100-200 g
• green onion optional
• egg – 1 pc. (yolk for greasing)
• flour – 1-2 tbsp. l.
• salt - to taste

Cooking method:

1. We start with the filling: finely chop the mushrooms and onions, fry them in butter, adding salt to taste. Whatever filling you choose, it is better to fry it a little.
2. The vegetables will shrink in size and release some water. This way your envelopes will not become flat after baking, and the filling will not be too “wet”.
3. We defrost the dough sheets (after taking them out of the refrigerator), cut them into squares, add a little flour, and roll out each square separately. If you add too much flour, it will not stick together well. It is also not advisable for the dough to “wait” for a long time for the filling. It weathers and dries quite quickly.
4. Place the cooled filling on each square of dough. We connect the opposite ends of the square, and the edges need to be molded so that we get an envelope.
5. You can use different products and any combination of them as filling. For example, finely chopped cheese and green onions. Another option is ham, cheese and bell peppers:
6. Place the resulting envelopes on a baking sheet, the bottom of which is previously covered with baking paper. Beat the yolk a little and grease the surface of the envelopes.
7. Place the sheet in an oven preheated at 200 C (375 F). Bake until the envelopes are golden brown. This takes 20-25 minutes.

Appetizer with champignons

Ingredients:

• Puff pastry - 1 piece (packing)
• Butter - 100 grams
• Champignons - 4 Cups
• Garlic - 4 cloves
• Dry white wine - 1/2 Cup
• Grated Parmesan - 1/3 Cup

Cooking method:

1. Chop the champignons (not very finely).
2. Melt the butter in a frying pan, add garlic and fry a little over low heat.
3. Then turn up the heat, add champignons to the garlic, stir, add salt and pour in wine.
4. Simmer the champignons until all the liquid has evaporated.
5. Before working with the dough, you need to defrost it.
6. Cut the dough layer into 4 equal parts and lightly grease it with oil. Place the filling in the middle of each square.
7. Sprinkle grated Parmesan cheese over the filling
8. We collect the square into a knot.
9. Place on a greased baking sheet and bake in the oven at 200 degrees for 15 minutes.

Mushroom balls in puff pastry

Ingredients:

• puff pastry without yeast 500 g
• potatoes 5 pcs.
• onions 2 pcs.
• hard cheese 100 g
• mushrooms (dried forest or fresh champignons) 200 g
• chicken eggs 2 pcs.
• refined vegetable oil 2 tbsp. l.
• fresh parsley 1 small bunch
• ground black pepper0.5 tsp.
• Provençal herbs 1 tsp.
• fine salt to taste

Cooking method:

1. Since we already have the puff pastry ready, we need to prepare the filling for the mushroom balls. First, thoroughly wash and peel the potatoes. Fill the prepared root vegetables with cold water.
2. Then put the pan with vegetables on medium heat and wait until the water starts to boil. Using a slotted spoon, remove the foam, then add salt to the water. Boil the potatoes for 15-20 minutes after boiling.
3. Cooking time directly depends on the variety and size of the root vegetable. If you have potatoes of different sizes, then large tubers can be cut in half so that all the vegetables are cooked at the same time.
4. When the potatoes are cooked and soft, carefully drain the water from them. Let the root vegetables cool to room temperature. Then cut the potatoes into small cubes.
5. Peel and wash both onions. Cut the onion into small cubes.
6. Heat a few tablespoons of refined vegetable oil in a deep non-stick frying pan. I used sunflower oil, olive or corn oil would also work. Place the chopped white onion in the pan and fry it until it becomes transparent.
7. Now let's take care of the mushrooms. To prepare mushroom balls, you can use dry forest mushrooms or fresh champignons.
8. Dry mushrooms must first be soaked in warm purified water for one hour. Then they need to be squeezed out of excess moisture and cut into medium-sized pieces. We will wash and clean the champignons if necessary. Cut the mushrooms into small pieces.
9. When the onion in the pan becomes soft, add chopped mushrooms to it. Stirring occasionally, continue to fry the ingredients until all the liquid evaporates.
10. Salt and pepper the vegetables to taste and remove the pan from the heat. Transfer the finished mixture into a dry bowl, in which we will mix the filling for the mushroom balls. Grind a piece of hard cheese on a grater, as required by the recipe.
11. When the mushrooms and onions have cooled a little, add grated cheese to them so that it does not melt.
12. Wash and dry the parsley. Additionally, you can add dill or cilantro. Finely chop the parsley and add it to the bowl with other products. Next, add chopped boiled potatoes to the rest of the ingredients.
13. Add some Provençal herbs to the mixture and mix everything thoroughly. If desired, you can omit the spices or use other spices, such as nutmeg or dried basil. We will definitely try the finished filling and, if necessary, add a little more salt or spices.
14. Pre-defrost the finished dough at room temperature, as indicated in the instructions on the package. Sprinkle the work surface with flour and roll out the yeast-free dough into a layer 3 millimeters thick. Using a knife, cut the dough into rectangles (mine are about 10 by 15 centimeters).
15. In a separate bowl, beat two chicken eggs. Using a special pastry brush, brush each rectangle of dough with beaten egg.
16. Then place about one and a half tablespoons of filling diagonally on each piece, as in the photo. First, fold the top edge of the dough over the filling. Then we fold the bottom edge of the dough, forming the product in the form of a bag.
17. Fold the edge of the dough back and pinch the edge a little. Place the prepared bags with filling on a baking sheet lined with baking paper. Brush the baked goods with beaten egg so that the baked goods turn out rosy and golden. Place the baking sheet in the preheated oven. We will bake the cookies for 15-20 minutes at 200 degrees. When they are golden, carefully remove them from the oven and transfer them to a plate. I got 16 products.
18. Ready-made, aromatic baked goods are best served warm, immediately after cooking. Alternatively, the cooled mushroom filled balls can be heated in the microwave, then they will be as freshly baked.

Champignon appetizer

Ingredients:

• Champignons - 24 pieces
• Minced turkey - 450 grams
• Garlic - 1 clove
• Green onions - 1 bunch
• Breadcrumbs - 1/3 Cup
• Soy sauce - 3 tbsp. spoons
• Ginger root - To taste
• Protein - 1 piece
• Chili flakes - To taste

Cooking method:

1. Wash the mushrooms, cut off the stem, then chop. Heat a frying pan with vegetable oil. Add mushrooms, add ground turkey and stir. Read more:
2. Peel the garlic, pass it through a press and add to the pan.
3. In a separate bowl, combine breadcrumbs, chopped scallions, soy sauce (2 tablespoons), finely grated 1 inch ginger root, egg white and 1/8 teaspoon red pepper flakes.
4. Add everything to the pan and mix well.
5. Peel and wash the mushroom caps, pour the remaining soy sauce over them. Add about 2 teaspoons of filling.
6. Place the mushrooms on a baking sheet and place in an oven preheated to 160 degrees, bake for 10-20 minutes (depending on the size of the caps).
7. Place the finished appetizer on a plate and serve once cooled.

Appetizers with pickled mushrooms are considered famous nowadays, because their taste is delicate, and the dish itself is light and low in calories. Any mushroom appetizer, prepared strictly according to the recipe, makes the holiday feast richer and more modern.

It is known that dishes where the main component is salted mushroom always turn out tasty and nutritious. Therefore, this ingredient is often added to snacks with alcoholic drinks or hot dishes, because then they are sure to turn out appetizing and unusual in taste.

Today in Russian cuisine there are a large number of recipes that include salted or pickled mushrooms. This is correct, because such a product can decorate any dish, making it tender and juicy. Even in ancient times, salted mushrooms were revered in Russian cuisine, because until recently this product was a delicacy that not everyone had access to. Today the situation is different: making appetizers with champignons and other mushrooms for the table will not be difficult, because finding them in the store is quite easy. That is why appetizers with pickled mushrooms are especially popular among modern housewives.

Today, the most famous appetizer is champignons, because this type of mushroom is especially famous. In addition, it is not difficult to find it in the store, both fresh and salted.

The pickled mushroom appetizer goes best with the following products:

• greenery;
• sour cream;
• mayonnaise;
• cucumbers;
• chicken or other type of meat;
• vegetables (onions, carrots, peppers, tomatoes);
• frozen compounds.

The right combination of products will make the dish tasty and appetizing, which will appeal to everyone who decides to try a mushroom appetizer.

Mushroom appetizer is served with alcoholic beverages, fish, meat, hot dishes and semi-finished products. Its juiciness and lightness can complement almost any recipe, so the treat can be safely served on a festive table, because it is known that pickled mushrooms on their own are not so tasty and festive.

It is worth noting that many appetizers are prepared without champignons; this ingredient is considered an addition or serves as a decoration.

It is especially good to prepare such snacks in the cold season, when fresh mushrooms are rare in stores. In this case, if the housewife pickled oyster mushrooms or porcini mushrooms for winter, she won’t have to think about appetizers, because you can actually make a lot of recipes with them, each of which will turn out tasty, satisfying and nutritious.

Important: each salted mushroom appetizer is made in its own way, but still the choice of canned products must be carried out according to certain rules:

• champignons or other product should not be too salty;
• it is advisable that the mushroom be marinated without a large amount of spices, because they can greatly interfere with the taste of the finished dish;
• It is better to choose small champignons or cut them into small pieces during cooking, because in this form they are much tastier;
• The healthiest mushroom is pickled without adding vinegar.

The type of this product when preparing is also important to consider, because each of them has a different taste, juiciness and softness, which can greatly affect the dish.

1. The best snack is made from, which are quite soft and juicy. If you buy them in a store, you don’t have to clean and grind the product. You can choose any champignons: salted, canned, pickled. In any case, even a simple snack will turn out tasty and nutritious.
2. You can also make snacks with mushrooms from oyster mushrooms, which are tasty and healthy. In this case, you should marinate fresh mushrooms yourself without vinegar, but with the addition of spices.
3. Porcini mushroom, salted or canned, will look good in snacks with mayonnaise and vegetables, because its structure and density will allow the product to stand out well from the composition.
4. Many recipes call for sautéing salted mushrooms. To make them tasty, you first need to wait until the moisture has completely evaporated, after which you should add oil and give the product a golden hue.
5. You can also serve chanterelles as an appetizer, which are usually small and appetizing. Snack salads are made with them, where the mushroom is considered the main ingredient.

By correctly following the technology for preparing snacks, you can make a good dish that all lovers of homemade food will appreciate.

Pickled mushrooms are included in many recipes, so when preparing dishes with this component, you should follow the tips and recommendations of experienced chefs who will help you avoid making mistakes when cooking.

• It’s better to pickle the champignons yourself to your taste so that they have the normal amount of salt and spices;
• fresh mushrooms must be thoroughly cleaned and all soft parts removed;
• When making a dish with champignons, it is advisable to add mayonnaise or sour cream to them, thereby greatly softening their taste;
• a highly salted product can be washed in cold water to make it more tasty;
• Champignons can also be used as an appetizer on their own (without other products), the main thing is to properly salt or marinate them.

Today there are a large number of recipes for snacks that contain salted champignons, so before choosing them, you need to carefully read the composition, which will allow you to understand whether the snack will be tasty or not.

Hot marinated champignons

This recipe is considered the best, especially if cooked with onions. You can make the preparation at any time: in winter, autumn or spring, during the mushroom harvest.

The main thing is to strictly follow the instructions when preparing so as not to overdo it with seasonings and vinegar.

Required ingredients:

• 500 grams of champignons,
• large onion head,
• 300 ml water,
• a tablespoon of salt,
• 2 bay leaves,
• 2 tablespoons vinegar (wine or apple cider vinegar)
• 3 peppercorns,
• 2 cloves.

For refueling you will need:

• 3 – 5 cloves of garlic,
• 5 spoons of oil,
• 1 spoon of apple cider vinegar,
• a little pepper.

To make a cold appetizer, you need to choose the right champignons: light, small, not cracked and fresh. Wash the mushrooms well in cold water, then add water and put on fire. Bring to a boil in slightly salted water, add spices and carefully remove the product. Leave the marinade until it cools completely.

Peel the onion and cut into thin rings. Important: the thinner the onion is chopped, the faster it will give off bitterness and pickle.

Place the cold champignons in the jar, loosely, and cover with onions. Pour the required amount of vinegar into the broth and pour it into a jar. Close the container with a lid and put it in the refrigerator for 5 – 7 hours (it is recommended to leave it overnight). After 12 hours, the marinated champignons can be served, but it is still better to do this with dressing: then the appetizer will turn out tasty and nutritious.

Make the dressing: squeeze the garlic through a garlic press and mix with vegetable oil and pepper. Pour in vinegar and stir the sauce. Pour it over the champignons without broth and serve.

This snack is stored in the refrigerator. It is better to pour the sauce over the champignons before serving.

Lavash roll with salted mushrooms

Even an inexperienced housewife can prepare this appetizer for a family or holiday table, because it is easy and quick to make, and it turns out beautiful and appetizing.

Required ingredients:

• 1 thin pita bread,
• large onion head,
• 300 grams of champignons or other salted mushrooms,
• frying oil,
• 1 carrot.

If desired, add processed or regular cheese to the roll.

Peel the carrots, wash them and grate them (preferably fine). Fry over low heat until soft.

Peel the onion and cut into cubes. Fry it in oil until light golden brown (this should be done in a frying pan separate from the carrots).

Finely chop the mushrooms and lightly fry if desired. If the champignons are too salty, they should be rinsed under running water. Combine the prepared ingredients in one container and mix well.

Spread the filling onto the pita bread in an even layer and carefully level it so as not to damage the dough. To prevent the pita bread from being dry, it is pre-lubricated with mayonnaise.

As soon as the filling is distributed, wrap the roll and press it lightly. Place in a bag and place in the refrigerator for 20 minutes. Before serving, cut the roll into pieces.

For such a treat, you can use any type of mushroom: porcini, oyster mushrooms, champignons, chanterelles.

A beautiful and original appetizer that can decorate a festive table. The champignons turn out to be tasty, aromatic and soft. The ham in this recipe can be replaced with smoked sausage.

Required ingredients:

• 600 grams of champignons,
• 100 grams of salted cheese,
• 60 grams of ham,
• onion head,
• 100 grams of cream,
• a little pepper,
• olive oil.

This recipe requires the use of fresh champignons, but salted ones can also be used. The main thing is that they are large and without legs.

Finely chop the onion and mushroom stems (or small champignons), fry in oil until tender, there is no need to fry the onion. The mixture should be salt and pepper.

Pour the cream into the pan, keep it on the fire for another 3 minutes, turn it off and let it cool. Place the mixture into the mushroom caps and place a small piece of cheese on top. Cover each champignon with a thin slice of ham and place the baking sheet in the oven. Bake the appetizer for 15 minutes at a temperature of 200 degrees.

This recipe is delicious cold or hot. It can be served with wine or a stronger alcoholic drink.

Mushroom caviar from salted boletus

Preparing such an appetizer is as easy as shelling pears: you will need pickled boletus, which does not contain spices or vinegar. It is good to serve on bread, as a snack with potatoes, stewed vegetables, and also as a filling for dumplings and savory pastries.

Required ingredients:

• 500 grams of butter,
• onion head,
• salt to taste,
• oil for frying.

Caviar is prepared quickly and easily. Remove the butter from the marinade and cut into small cubes. Peel the onion and chop into small cubes. Mix the ingredients in a frying pan, add oil and fry until a light crust appears on the mushrooms.

Turn off the pan and let the mixture cool completely. We prepare a meat grinder, then scroll the butter through it, 2 times if necessary. Add a little salt and spices, mix well and put in jars. Caviar can be stored in the refrigerator or made just before serving.

That's all, the caviar is ready. You can serve it to the table immediately after preparation. If desired, squeeze 2 - 3 cloves of garlic into the dish.

Appetizer of cheese, champignons and cucumbers

A quick and easy to prepare snack that will save you when guests unexpectedly arrive. You can make it before the feast, because this salad does not require time to soak.

Required ingredients:

• pickled mushrooms – 300 grams,
• 100 grams of cheese,
• 300 grams of cucumbers,
• 3 boiled eggs,
• 3 spoons of mayonnaise,
• some olives
• pepper and salt.

It is better to take cheese that is salty and hard so that it stands out in the appetizer.

Combine pre-boiled and chopped eggs, grated cheese, finely chopped champignons, salt and pepper in a plate. Cut the cucumber into thin slices, the width of which will be 3 - 4 mm. To do this, it is better to take wide and dense cucumbers.

For a long time people have learned to separate poisonous and edible mushrooms. The latter are used to prepare many different dishes, and they were once considered a delicacy. Now you won’t surprise anyone with them. Their versatility and beneficial properties allow this product to be used for preparing the most delicious and delicious dishes. In addition to various soups and main courses, appetizers from pickled mushrooms are often prepared. Forest gifts are not eaten raw, but they are boiled, fried, baked, and canned. Spices when marinated reveal their taste and aroma. It is best to use mushrooms that grow in the wild. They contain a larger amount of beneficial microelements and essential oils that give a characteristic aroma. Mushrooms grown artificially - champignons and oyster mushrooms - are no less tasty and also safe, which is important.

Pre-pickled boletuses, chanterelles, boletuses, honey mushrooms, white and other edible forest brethren will be an excellent base or addition to the preparation of various snacks.

The mushroom is a complete product, and it becomes the basis of the dish, and, due to its high protein content, it can replace meat. Not only first and second courses are often prepared from it, but it is also successfully used for fillings and sauces. The prepared mushroom appetizer will delight your family and guests.

The advantage of mushrooms is the simplicity and speed of cooking, but this does not mean that it is enough to buy them or collect them in the forest and then immediately boil them. They require careful preparation, especially those specimens that grew up in nature.

First of all, mushrooms for pickling for an appetizer must be cleaned of contaminants; champignons and oyster mushrooms need only be washed under running water, but you will have to tinker with forest gifts. Tubular varieties must be pre-soaked and washed several times, and then allowed to drain excess moisture.

Important: all mushrooms absorb liquid like a sponge.

Porcini mushrooms, chanterelles, honey mushrooms and other safe varieties have a pleasant taste and, after processing, can immediately become a tasty dinner. But conditionally edible species such as milk mushrooms or milk mushrooms are quite hard and bitter, so they require preliminary heat treatment. This also applies to those that will soon be marinated.

Fragile species, such as russula, also require special attention. Regular cooking can ruin not only their appearance, but also their taste. Therefore, it is better not to take risks with this variety, but to resort to blanching as a preparatory treatment.

All edible mushrooms are marinated. It can be:

• Champignon;
• oyster mushrooms;
• boletus;
• boletus;
• honey mushrooms;
• chanterelles;
• waves;
• black milk mushrooms;
• slingshots;
• tinder;
• rows;
• loading;
• hedgehogs;
• Russula;
• hygrophores, etc.

Salted and pickled mushrooms do not require additional processing and are added to the dish directly from the jar. If the main product is too spicy or salty, you can rinse it with water. You need to do the same with chanterelles and milk mushrooms: they, as a rule, secrete mucus, which is important to wash off immediately so as not to spoil the taste. When preparing hot appetizers, mushrooms must first be boiled directly in brine so that the finished product does not spoil ahead of time.

Pickling mushrooms

Rarely does a feast take place without an appetizer of pickled mushrooms. But I don’t want to just put them out of the jar onto a plate and season them with oil. In stores on the shelves you can find a lot of different types and all sorts of marinades. However, for those who are not lazy, an amazing and unusual appetizer of salted mushrooms is suitable. It diversifies both everyday and festive tables. Of course, it is much tastier and more enjoyable to serve snacks made from mushrooms that you have marinated yourself. Then there is no doubt about the quality, edibility of the product, and they are always made according to your taste and preference. It is known in advance how salty, peppered and seasoned they are, and this is important when preparing the final dish.

For pickling, it is better to take tubular varieties and select small specimens. Young mushrooms turn out more juicy, and small ones look more elegant and attractive.

The easiest way is to go to the store and take the most beautiful and, most likely, no less tasty mushrooms on the shelf. A wide variety and assortment allows you to purchase canned food for every taste and budget. Manufacturers offer not only primitively pickled mushrooms, but also in various marinades, as well as individual types and mixtures, the so-called assorted mushrooms.

But if for some reason or for the safety of your health you decide to pickle mushrooms yourself, it is important to know all the subtleties and nuances of their preparation.

Before direct pickling, mushrooms must go through several stages of cleaning and processing. They should be thoroughly rinsed to remove dirt under running water and, if necessary, soaked for a while. Remove the film from the cap of wild mushrooms: it produces mucus and bitterness.

Almost all types of forest or artificially grown mushrooms require heat treatment. They are first boiled and then placed in the marinade. In it they are saturated with a pleasant aroma and get taste from spices and seasonings. It is important to know the combination and cooking time of different varieties, which will affect the final result of the mushroom platter.

There are a lot of different marinades, to which the most unusual or quite familiar spices are added.

For the simplest classic marinade you need:

• salt;
• granulated sugar;
• water;
• vinegar.

To make the mushrooms spicy, add the following to the marinade to taste:

• Bay leaf;
• garlic;
• cloves;
• coriander;
• various types of pepper and its mixture;
• turmeric;
• dill;
• parsley;
• basil;
• mustard;
• horseradish;
• marjoram;
• caraway.

Dish recipes

The easiest way is to take the pickled mushrooms out of the jar, season with oil and add onions. This snack option is a great success at any feast. But you can get creative and prepare original snacks with mushrooms, where the main or additional ingredient will be pickled mushrooms.

Austrian snack

To prepare a dish for 6 people you need:

• 250 grams of boiled veal or prepared ham;
• 200 grams of salted honey mushrooms or chanterelles;
• 150 grams of boiled carrots;
• 150 grams of pickled cucumbers;
• medium head of cauliflower;
• 2 tablespoons of mayonnaise;
• salt, ground black pepper.

First you need to cook the cabbage, rinse and divide into inflorescences. Then boil until tender in salted water. Cut the meat into thin slices, cucumbers and cooked carrots into small cubes.

On a serving dish, place half of the mayonnaise in the center, boiled cabbage on top, and slices of meat around. Carrots are placed on top for decoration. Place pickled cucumbers and whole pickled mushrooms in the middle. Pour over mustard, remaining mayonnaise and season.

Intoxicating mushrooms

Most often, an appetizer of pickled champignons is prepared for a feast and goes well with alcohol. But few people know that alcohol can become a component of the marinade and make the dish even more refined and unusual. To prepare you need to take:

• 0.5 kg. fresh mushrooms;
• 75 ml. white wine;
• 50 grams of table vinegar;
• 75 grams of sunflower oil;
• bay leaf, thyme, pepper and salt.

First you need to process the main ingredient. After cleaning and washing the mushrooms, they should be filled with alcohol, oil, seasoned with spices and placed on low heat. Cook in the marinade until tender, and then let stand for 5 - 6 days.

Champignons on cognac

Mushrooms prepared according to this recipe are an excellent appetizer on their own. For one half-liter jar you need to take:

• 400 grams of canned champignons;
• 4 tablespoons of cognac and the same amount of lemon juice;
• 50 ml. vegetable oil;
• spices to taste, but cinnamon and nutmeg are best combined.

It is possible to prepare such a fragrant dish at any time of the year, because champignons are grown in greenhouses. You can make them in small quantities as needed and not worry about them spoiling.

First, rinse the mushrooms and dry them to remove excess liquid. Then, if necessary, cut into several pieces, but if the specimens are small, leave them as is. Simmer in vegetable oil and season; no need to add water: the mushrooms will release their juice. Pour in lemon juice and then cognac. Cover with a lid and simmer for another 3 minutes. Transfer the prepared pickled mushrooms to a container and let cool. There is no need to wait: you can eat such dishes with champignons immediately after cooling.

Tomatoes stuffed with mushrooms

This champignon appetizer will be a wonderful addition to the holiday table, but the speed of preparation will allow you to prepare them also on weekdays for lunch or dinner.

To prepare you need to take:

• 5 ripe large tomatoes;
• 120 grams of ready-made pickled butter or champignons;
• 3 tablespoons sour cream;
• dill, parsley, green onions.

Cut off the tops of washed tomatoes and remove the contents. Only half of the pulp is needed for filling, so in order not to transfer the products, you just need to squeeze out the juice. Rinse the marinade from the recipe and cut into small cubes. Mix with pulp, herbs and sour cream, salt and pepper. Stuff the tomatoes and cover with the cut tops. Serve, garnished with greens.

Most often, soufflés and pates are prepared from boiled mushrooms, but you can make an amazing appetizer from ready-made pickled products. You need to take:

• 200 grams of prepared chanterelles;
• 2 carrots;
• 1 onion;
• 50 grams of butter;
• seasoning for mushroom appetizer.

After washing the mushrooms from mucus, they need to be lightly fried along with the onions. Boil the carrots until tender and cut into 4 parts. Mix everything and use a blender to form a paste. Add butter, season with spices and serve as an appetizer on baguette slices. You can also serve the savory pate in tartlets or with garlic croutons.

Snack croquettes

They take a little longer to make than a regular appetizer, but the time spent makes up for the unusual taste of these mushroom balls.

• 0.5 kg. any salted mushrooms (take into account the weight with marinade);
• 250 ml. milk;
• 100 grams of wheat flour;
• 50 grams of butter;
• breadcrumbs for coating;
• grated cheese for serving;
• greens, seasonings to taste.

Drain the marinade from the mushrooms and chop finely. Melt the butter in a hot frying pan, add flour and mix thoroughly so that there are no lumps. Pour in the milk and stir until the sauce thickens. While it is hot, add the spices, then add the chopped mushrooms. Mix everything and use a spoon to form cutlets. Dip in breadcrumbs and fry in plenty of vegetable oil. While the croquettes are still hot, sprinkle with grated cheese and garnish with herbs.

Tartlets with mushrooms in spicy sauce

Serving in waffle tartlets will decorate any table, and the unusual sauce will complement the delicious pickled mushrooms.

To prepare you need:

• 10 tartlets;
• 300 grams of pickled boletus, honey mushrooms or porcini mushrooms;
• 1 apple;
• 2 chicken eggs;
• 1 fresh cucumber;
• 1 salad pepper;
• mayonnaise or sour cream for filling;
• parsley, seasonings to your taste.

To prepare the filling, boil the eggs and finely chop or grate the vegetables. Chop the eggs and mix with the rest of the ingredients. Season everything and mix with sour cream or mayonnaise. Place the filling into tartlets and serve, garnished with herbs.

Stuffed eggs

There are many variations of preparing deviled eggs. Almost all known vegetables, meat and dairy products are used as filling for cold appetizers. Mushrooms are no exception. In the usual recipe, they are always fresh and specially boiled. But you can also take already marinated ones, which will add zest to the dish.

To prepare you will need:

• 5 chicken eggs;
• 100 grams of processed cheese;
• sour cream for filling;
• greens, salt and pepper.

The recipe is very simple, you just need to boil the eggs hard and chop the mushrooms and cheese. Season with sour cream and spices. Then mix with the yolk of a boiled egg and fill the halves with white.

Eggplant with mushrooms

A very simple and quick-to-prepare appetizer of pickled champignons, served hot or cold. For it you need:

• 3 medium sized eggplants;
• 200 grams of champignons;
• 200 grams of any meltable cheese;
• 100 grams of various greens;
• 50 grams of prunes;
• mayonnaise;
• spices to taste.

To begin with, the bitter taste is removed from the vegetable. To do this, remove the stem and cut the eggplant in half, using a teaspoon to remove the center with the seeds. Dilute salt in warm water and place the filling boats for 20 - 30 minutes. While the bitterness subsides, prepare the filling. Chop the mushrooms, grate the cheese, finely chop the greens and prunes and mix with the mushrooms. Combine everything, season with mayonnaise and sprinkle with spices. Place the mixture in blue boats and bake in the oven at 190 degrees for 25 minutes.

There are many more options for how to prepare appetizers with pickled mushrooms, and any housewife can do them. To truly surprise your guests, you can safely experiment and supplement recipes with other ingredients.