Royal champignons received such a pompous name not only for sizes exceeding the parameters of ordinary champignons, but also for their exceptional gastronomic qualities, making them look like an illustrious porcini mushroom. Invented many recipes for dishes from this valuable product. About what and how to cook from royal champignons, read on in the article.
Selection and preparation of ingredients
Before cooking, each mushroom should be washed with warm water, and remove the lower part of the legs. At the same time, it is highly recommended not to soak the champignons in water, since they quickly absorb moisture, while losing taste and aroma. For the same reason, it is advisable to dry the mushrooms immediately after washing with a cloth.
Important! Prepared champignons must be used immediately to avoid the accumulation of oxidation products harmful to humans.
Royal champignon dishes recipes
Royal champignons are equally good in fried, boiled, and pickled forms, consisting of soups, salads, side dishes, sauces, main dishes, for the preparation of which there are many recipes.
With potato
445 minutes
royal champignons
300 g
onions (large)
1 PC.
Nutritional value per 100 g:
- Peel the potatoes.
- Mushrooms cut lengthwise in the form of plates with a minimum thickness of 3 mm.
- In a pre-heated pan with the addition of butter, pass the champignons for 10 minutes with continuous stirring.
- Put the mushrooms prepared in this way on a plate.
- In the same frying pan with the addition of already vegetable oil, fry until half cooked randomly chopped potatoes into small pieces.
- Add chopped onions and garlic to the potatoes while continuing to fry this mixture.
- Then, after a couple of minutes, add mushrooms, salt and pepper to the same place.
- After thoroughly mixing the products and reducing the heating intensity, simmer them under the lid for 5 minutes.
- Before serving, sprinkle the dish with chopped herbs to taste.
Did you know? Champignons grow on all continents except Antarctica. Today, there are over 60 species of these mushrooms.
Soup
240 minutes
royal champignons
300 g
potatoes (medium sized tubers)
2 pcs.
Nutritional value per 100 g:
- Pour water into the pan, the amount of which determines the desired thickness of the soup, and put on fire.
- Cut peeled potatoes into medium sized cubes and place in boiling water.
- While the potatoes are being cooked, cut the prepared mushrooms into large pieces and lightly fry together with chopped onions in oil.
- Then add grated carrots to the onion-mushroom mixture and sauté until cooked.
- Pour the resulting frying in boiling potatoes with salt and pepper and bring the dish to readiness.
- In the finished soup, add greens to taste.
With chicken and vegetables
460 minutes
royal champignons (medium size)
12 pcs
vegetable oil
1 tbsp. l
Nutritional value per 100 g:
- Rinse the mushrooms well and pat dry with a napkin.
- Separate the legs from the hats.
- Finely chop the legs and fry them in vegetable oil with chopped onions.
- Add finely chopped chicken breast (without skin) to the roasting and bring to the mixture over high heat, adding chopped tomatoes (previously removing a dense skin from vegetables), salt and pepper.
- Then fill the champignon caps with the finished mixture, tamping it slightly.
- Grate cheese on a coarse grater and sprinkle stuffed mushroom caps on it.
- Preheat the oven to 180 ° C and place a pan with stuffed mushrooms in it.
- After half an hour, the product, covered with a delicious cheese layer, is completely ready.
Did you know? Champignon caps can reach a quarter meter in diameter. At the same time, they have fantastic elasticity, which allows them to pave asphalt on the sidewalks and concrete floors in sheds and garages.
Asparagus Salad
625 minutes
royal champignons
300 g
Nutritional value per 100 g:
- Boil salted water.
- Blanch the asparagus in it for 5 minutes.
- Prepared mushrooms cut into medium sized pieces.
- Melt the butter in a preheated pan.
- Stir in the mushrooms in it until a soft crust is formed, then salt them and pepper.
- Put washed and dried leaf lettuce on a plate.
- Place asparagus and mushrooms on top.
- Pour the finished dish with sour cream and decorate with herbs.
Pasta with bacon
460 minutes
royal champignons
200 g
vegetable oil
2 tbsp. l
egg yolks
3 pcs.
Nutritional value per 100 g:
- Add chopped garlic to the butter melted in a frying pan and fry it until a lasting odor appears, then remove the vegetable.
- In the same pan, without removing the fire, put the bacon cut into thin strips.
- After fat is released from the bacon, remove from heat.
- Fry evenly sized pieces of mushrooms separately in vegetable oil.
- Chop the peeled onions and pass the vegetable into a saucepan.
- Then add half the total cream and mushroom to the sauté.
- Stew them briefly over low heat.
- Boil spaghetti in salted water until half ready and then drop them into a colander.
- After the water drains, put the pasta in the pan, where the fried bacon is, adding the same mixture with mushrooms.
- Combine the remaining cream with yolks and grated cheese.
- Pour the resulting mixture into a pan with bacon and mushrooms and, with more intense heating and frequent stirring, bring the spaghetti to readiness.
- The food must be served exclusively hot.
Important! Before adding cream to the dish, they must be warmed up, otherwise they may curl.
Fried with cheese and green onions
625 minutes
royal champignons
500 g
Nutritional value per 100 g:
- Separate the legs from the mushrooms, which are not needed in this dish, but can be useful in the implementation of other recipes.
- Melt half the butter in a pan and fry the mushroom caps on both sides.
- Chop the garlic and greens and sauté them in the same pan for 1 minute (no more).
- Fill the champignon caps first with small pieces of butter, which then need to be salt and pepper, and then add the cheese cubes. Top - roasting.
- Put the product in a wide plate and place in the microwave for 3 minutes. Power is maximum.
- If desired, the dish can be used cold as a snack.
Stuffed quail eggs
1035 minutes
royal champignons
9 pcs.
Nutritional value per 100 g:
- Separate the legs from the mushroom caps, finely chop them and fry them in a pan until all the liquid has evaporated.
- Chop and onion until golden.
- After adding salt, spices and sour cream, leave the product for a short time on the stove, and then let it cool.
- Mix the frying with grated cheese.
- Fill the mushroom caps with the minced meat.
- Put them on a baking sheet and place in an oven heated to 190 ° C.
- After 15 minutes, drive a quail egg into each stuffed hat. After that, continue baking for another 10 minutes.
- Sprinkle the finished appetizer with herbs (to taste).
Preparing dishes from royal mushrooms is quite simple, because they do not require laborious preparation and lengthy heat treatment. At the same time, almost all nutrients are preserved in the product, as well as mushroom taste and aroma.
