Lenten dishes with mushrooms are an excellent replacement for meat. Recipes for a variety of Lenten dishes with mushrooms: salads, soups, bigus, casseroles

Lenten dishes with mushrooms - basic principles of preparation

Marinated, boiled or fried mushrooms are used in salads. Lenten salads with mushrooms are hearty and incredibly tasty.

Hot, rich, lean mushroom soup is perfect for lunch. Mushroom soups are cooked with vegetables, cereals or noodles. These can be soups, borscht or lean cabbage soup.

Main courses with mushrooms are also prepared with vegetables, legumes or cereals. The mushrooms are boiled, then fried or stewed with the remaining ingredients.

Mushrooms for Lenten dishes, you can use dried, pickled or fresh mushrooms. The main requirement is that when preparing Lenten dishes with mushrooms, only products of plant origin are used.

Merida with mushrooms

Photo: Food hall “PARK”
Recipe by Elmir Askerov, chef of the corner “The Greeks are here” (food hall “PARK”)

Merida is a classic Greek dish that is actually an open serve of the classic gyros.

10 g French fries
30 g iceberg lettuce
30 g cucumbers
30 g tomatoes
1 small thick flatbread
220 g oyster mushrooms

Gourmet sauce:

50 g tomatoes in their own juice
2 g garlic
Provençal herbs, salt, ground pepper
Olive oil

Step 1. Fry the French fries in a large amount of oil until cooked.

Step 2 . Tear iceberg lettuce into approximately 5 cm pieces.

Step 3 . Cut the cucumbers and tomatoes into slices approximately 2 mm thick.

Step 4. Sprinkle the flatbread with water and fry on both sides.

Step 5 . For the sauce, add all ingredients to a bowl and blend with a blender until smooth.

Step 6. Serving: lay out all the ingredients as in the photo and pour the sauce into the gravy boat in the center.

Lenten dishes with mushrooms - tips and tricks from the chef

If you use dried mushrooms, you must first soak them in warm water, squeeze them out, and only then use them for cooking.
Cook mushroom soups using vegetable or mushroom broth.
Mushrooms go well with sauerkraut, so it is recommended to cook borscht, main courses or cabbage soup with this product.
When preparing meatless dishes with mushrooms, chefs recommend frying vegetables and mushrooms.
It is recommended to remove the top film from the champignon caps.

Useful links:

Buckwheat with mushrooms and sun-dried tomatoes

Recipe by Elena Nikushina, chef of the Crepes corner. Waffles. 2 eggs" (food hall "PARK")

150 g boiled buckwheat
50 g sun-dried tomatoes
100 g champignons
10 g teriyaki sauce
10 ml vegetable oil
Salt and pepper
Mixed salad

Step 1. Cut the champignons into slices and fry in vegetable oil.

Step 2. Add boiled buckwheat, sun-dried tomatoes, teriyaki sauce, salt, pepper, and heat.

Step 3 . Place on a plate and garnish with lettuce leaves.

Marinade recipes for grilling, shish kebab, oven

Containing immunity-boosting selenium, champignons are more filling than vegetables. Before you start cooking, you should decide on the choice of marinade. This liquid, which includes various seasonings, provides the product with additional taste and richness.

In most cases, it does not require special preparations; it is enough to mix the ingredients in a large bowl. There are many marinade recipes that allow you to quickly prepare the composition while relaxing on the beach or in nature. Mushrooms should be kept in it for at least an hour.

Instant marinated champignons

The components are presented for 8 servings:

4 tbsp. l. 9% vinegar;
3 bay leaves;
2 tsp. salt;
10 tbsp. l. vegetable oil;
6 garlic cloves, minced (optional);
2 tsp. Sahara;
10 peas of black or allspice;
10 tbsp. l. water.

This recipe is also prepared by bringing water to a boil, pouring the remaining ingredients into it and thoroughly mixing the remaining ingredients, in this case you can add 6 to 8 cloves to the composition.

Korean marinated

Champignons prepared according to Korean methods are on the list of the most delicious cold appetizers.

The marinade for them is made from:

0.5 glasses of water;
1 tbsp. l. Sahara;
40 ml soy sauce;
3 tbsp. l. vinegar;
from 3 to 5 garlic cloves;
1 pinch of salt;
2 bay leaves;
2 chopped bunches of parsley;
black pepper and coriander to taste.

With apple cider vinegar

Garlic and herbs are pre-chopped, the marinade is made from:

1 tsp. salt;
80 g apple cider vinegar;
from 5 to 12 black peppercorns;
2 tsp. Sahara;
3 garlic cloves;
4 bay leaves;
dried dill or cilantro (optional).

Sugar can be replaced with an identical amount of honey.

In oil

This marinade is prepared using butter or olive oil. In both cases, the components are presented per 1 kg of champignons.

In the first case, the ingredients will be:

2 tbsp. l. high-fat sour cream or cream;
100-150 g melted butter;
salt and spices according to preference.

In the second, the marinade is made from:

150 ml olive oil;
14 g of seasoning for dishes with mushrooms.

In soy sauce

Mushrooms cooked with this marinade are mainly served as a side dish.

Ingredients for marinating include:

15 g chopped parsley;
3 tbsp. l. soy sauce;
2 crushed cloves of garlic;
2 tsp. lemon juice;
2-3 pinches of sesame seeds (optional);
4 tbsp. l. vegetable oil;
1 tsp. paprika;
salt and ground black or red pepper to taste.

In mayonnaise

The components are presented in optional quantities for 5-6 servings:

300 g mayonnaise;
salt and ground black pepper according to preference.

If desired, the recipe can be supplemented with a pinch of coriander powder and 1 serving of hot mustard.

Mushroom snacks

Mushrooms are simply an excellent basis for all kinds of snacks, including lean ones. In Lenten dishes, they can be successfully combined with a variety of vegetables, cereals, as well as legumes and nuts. For example, mushrooms stuffed with rice or vegetables may be suitable as a snack for the daily menu. And for the holiday menu, in turn, an interesting appetizer can be, say, Korean mushrooms.

Stuffed mushrooms are very easy to prepare. You just need to take fairly large champignons with whole strong caps, a little rice, onions, a little salt and spices, and, if desired, garlic. To prepare this snack, cut off the mushroom stems and fry them with onions, and then add pre-boiled rice to them. Mix the mixture, season with salt and pepper, add chopped garlic and stuff the mushroom caps. To finish, you just need to place the stuffed mushrooms on a greased baking sheet and bake in the oven for about 20 minutes at 180-190°C.

To cook mushrooms in Korean, you need to take champignons, carrots and onions, a little sesame and garlic, vinegar, sugar and salt, a little soy sauce and a set of spices for Korean carrots. The mushrooms should be boiled whole until tender, and a dressing should be prepared from the sauce, spices, sugar, vinegar, salt and garlic. Next, you need to cut the onion rings into quarters, grate the carrots into thin strips and fry the sesame seeds in a dry frying pan. After this, you can “assemble” the appetizer: combine the onions and carrots. add chopped parsley, cilantro and dill, pour in the dressing to which you first add sesame seeds, and finally add boiled mushrooms (cut large ones into halves or quarters). Finally, you need to mix all the ingredients and let the appetizer brew for at least 30 minutes before serving.

Mushroom salads

Lenten salads with mushrooms are extremely varied, and among them there are both very simple and affordable options and “haute cuisine” salads. It is only important to remember that eggs and dairy products are not allowed during Lent, so you should forget about salad dressings based on mayonnaise or sour cream.

It is important to note that since mushrooms are very nutritious, they are quite difficult to digest, and therefore it is better not to combine them with legumes in salads. Instead, it is useful to supplement the mushroom base with something lighter - say, fresh and cooked vegetables, leafy greens. For example, a light lean salad made from champignons, frisee lettuce and walnuts is very interesting. It is very easy and quick to prepare.

To prepare, roast and coarsely chop the walnuts, then prepare a dressing from tarragon leaves, shallots, vinegar, salt, olive oil and walnut oil, whisking it until emulsified. After this, all you have to do is tear the frisée salad into pieces with your hands, cut the champignons into thin slices and pour half of the dressing over them and leave for 10 minutes. After this, you can “assemble” the dish: place frisée salad on a plate, place champignons and walnuts on top, pour over the remaining dressing and serve immediately.

Mushroom main dishes

What can you make from mushrooms for a hot meal during Lent? There are a huge variety of options, for example, you can prepare Lenten zrazy with mushrooms, Lenten mushroom dumplings, potato and mushroom casserole, mushroom stew, mushroom goulash, dumplings with mushrooms and cabbage, lean cabbage rolls with mushrooms, as well as lean porridge with mushrooms, lean mushroom pilaf and mushroom cutlets. The latter, by the way, are especially quick and easy to prepare.

Lean mushroom cutlets require buckwheat, mushrooms, onions and flour or breadcrumbs. Mushrooms and buckwheat must be boiled separately and then passed through a meat grinder, adding fried onions. The resulting minced meat remains to be salted and seasoned with pepper, after which it can be formed into cutlets, rolled in flour or breadcrumbs and fried in vegetable oil until browned. You can serve ready-made cutlets with tomato sauce, and buckwheat can easily be replaced with rice, millet groats, or oatmeal.

If we talk about other popular Lenten main dishes made from mushrooms, these include fried potatoes with mushrooms, mushrooms stewed with cabbage and potatoes, noodles with mushrooms and vegetables, and much, much more. As a result, every day you can have a satisfying and varied lunch during Lent, and this will give you the opportunity not to rack your brains over the Lenten menu, but to focus on spiritual cleansing and improvement.

In the oven

It is recommended to select champignons, which recipes for cooking in the oven usually include wooden skewers, of the same size.

This way, they will take the same amount of time to cook and you won’t need to remove some before others.

Ingredients

The given components are indicated for 2-3 full meals or 5-6 servings of snacks.

Ingredients:

45 g soy sauce;
600 g champignons;
2 garlic cloves;
15 g lemon juice;
4 bunches of dill;
1 pinch of paprika;

Step-by-step cooking process

In general, making champignons according to this recipe takes about 45 minutes.

Recipe:

Mushroom skewers are pre-soaked in preferably running, slightly heated water mixed with 0.5 tsp. lemon juice.
The mushrooms are cleaned and washed, then set aside to dry in the sun.
Dill and garlic are thoroughly chopped.
If you don’t have a sealable container for pickling, a simple plastic bag will do. The mushrooms are supplemented with garlic and dill, paprika and soy sauce, shaken several times and marinated for about a quarter of an hour.
The champignons are placed on skewers, placing them on a baking sheet covered with foil or paper.
The dish is cooked for about 15 minutes, turning over halfway through the process.

The marinade is also optionally supplemented with turmeric, chili peppers or hot ground 1 pinch each, salt to taste and 2 tbsp. l. vegetable oil. After marinating, mushrooms are sometimes rolled in a small amount of flour.

Mushrooms during fasting. Champignons with canned beans

Ingredients:

]Champignons (preferably large) - ten pieces,
white beans in tomato - one standard jar
carrots - one medium size,
onion, turnip - one medium size,
garlic - a couple of cloves.

Preparation:

Clean the mushrooms first. Separate the stems from the caps. Chop the legs with a knife.

Chop the onion.

Chop the garlic.

Grate the carrots into a fine grater. Fry onions and carrots in vegetable oil. At the end of frying, add garlic. Mix everything.

Add mushroom stems and beans to the onion-carrot mixture. Don't forget to add salt and pepper. Pour in some liquid from the bean can. Mix everything well and simmer covered for about six minutes.

The result is a filling that needs to be filled with mushroom caps. If you wish, you can first pass the filling through a blender and then fill the caps with it. In this case the filling will be more tender.

Prepare a baking sheet, grease with oil. Place the stuffed mushroom caps on a baking sheet. Bake at 180 degrees for about fifteen or twenty degrees.

In foil

Mushrooms can be easily and quickly cooked this way while on vacation with a wide grill. In addition to this, you will need a large bowl, foil for the number of servings and a pastry brush for greasing it with oil.

Ingredients

The recipe calls for large mushrooms.

Ingredients:

0.5 kg of mushrooms;
2 tbsp. l. vegetable oil;
from 2 to 4 crushed garlic cloves;
2 tbsp. l. fresh chopped rosemary, sage, mint or thyme;
ground pepper and salt to taste.

You will need a little more vegetable oil to lubricate the foil.

Step-by-step cooking process

The foil used to wrap the champignons should be cut into squares measuring 30x30 cm.

Recipe:

All ingredients, except mushrooms, are mixed in a deep bowl.
Apply oil to the matte side of the foil squares with a brush.
Mushrooms are placed on foil, preferably 1 champignon per square, and a few teaspoons are added to them. mass from a bowl.
The foil is folded around the mushrooms, forming something like a wigwam.
The dish is cooked over high heat for 20 to 20 minutes, the mushrooms should become juicy and soft.

When serving the food, be careful not to spill the delicious juice remaining in the foil. These mushrooms can also be stuffed with cheese, bacon, mayonnaise and vegetables.