Mushrooms are a valuable product, indispensable not only on days of strict fasting. They contain a lot of protein, fats, carbohydrates, as well as useful micro- and macroelements: potassium, calcium, zinc, iron, copper, cobalt. Dishes with mushrooms add variety to the Lenten table and are perfectly filling. Almost any type of mushroom is suitable for their preparation: champignons, oyster mushrooms, chanterelles, honey mushrooms, porcini... You can use fresh, frozen, dried, salted or canned mushrooms. Only pickled mushrooms are not suitable for cooking - they become tough when heated.

When buying champignons and oyster mushrooms, pay attention to their appearance: fresh mushrooms have caps without damage, stains or rot, and the mushrooms themselves are strong and dense. When buying frozen mushrooms, find the country of origin on the package, and if the mushrooms are sold by weight, check this information with the sellers. The fact is that under the guise of frozen honey mushrooms they sometimes sell Chinese mushrooms, which have a rather peculiar aroma (sometimes they just smell rotten!). Frozen mushrooms should be crumbly, without ice or snow. Otherwise, there is a high probability that the mushrooms were re-frozen. There’s nothing wrong with it, in principle, it’s just that these mushrooms can be flabby and tasteless. When buying dried mushrooms, try to choose large pieces of mushrooms with a dark, uniform color - they have a stronger aroma. Small holes in the flesh may indicate that the mushrooms were wormy, so be careful. If possible, smell the mushrooms - their aroma should be deep and rich. Dried mushrooms should be soaked in cold water and boiled in it. After cooking, squeeze out the mushrooms, strain the broth and use in cooking. Dry mushrooms can be used to make an excellent dressing for any dish: grind the mushrooms into powder in a powerful food processor, blender or coffee grinder. This powder can be added to any sauce, salad dressing or noodle dough.

There are a huge number of Lenten mushroom dishes. These are appetizers, salads, first and second courses, sauces, and baked goods. Our site has selected several interesting recipes for you.

Ingredients:
600 g porcini mushrooms,
150 g walnuts,
1 onion,
½ lemon
vegetable oil for frying,
salt, pepper, hot pepper - to taste.

Preparation:
Sauté finely chopped onion in hot vegetable oil. Add the mushrooms and squeeze the juice from half a lemon. Fry the mushrooms until soft, transfer to a blender or food processor, add the walnuts and chop. Add salt and pepper to taste. Place in the refrigerator for 2 hours.

Ingredients:
100 g champignons,
60 g walnuts,
30 g green salad or Chinese cabbage,
3 tbsp. vegetable oil,
salt, pepper - to taste.

Preparation:
Boil the champignons and cut into thin slices. Crush the walnuts and chop not very finely. Mix vegetable oil with salt and pepper. Cut the salad or Chinese cabbage into thin strips, combine with mushrooms and nuts, mix and season. You can add a little lemon or grapefruit juice to the dressing.

Ingredients:
250 g champignons,
400 g short pasta,
1 carrot,
1 onion,
1 leek,
1 sweet pepper,
5 tbsp. olive oil,
2 tbsp. wine vinegar,
8 pitted olives
2 tsp green rosemary,
2 tsp parsley,
salt, ground black pepper - to taste.

Preparation:
Cut the peeled vegetables into thin rings. Cut the mushrooms into slices. Sauté carrots and onions in 2 tbsp. vegetable oil, add mushrooms, vinegar and ground pepper. Simmer for 15 minutes, pour in 3 tbsp. butter and refrigerate for 12 hours. Boil the pasta in salted water and rinse it. Cut the sweet pepper into cubes. Combine pasta, bell peppers and stewed vegetables with mushrooms and stir. Cut the leeks and olives into thin slices and sprinkle them over the salad.

Ingredients:
1.5 kg oyster mushrooms,
1 head of red onion,
1 head of onion,
3-5 cloves of garlic,
20 g sugar,
15 g table vinegar,
50 g vegetable oil,
1 tsp ground red pepper,
salt - to taste.

Preparation:
Tear the washed mushrooms into thin long strips with your hands and boil in salted boiling water for 15 minutes. Drain in a colander and let the liquid drain. Peel the onions, cut lengthwise to the center and cut into thin circles - you should get long strips. Add strips of red onion to the mushrooms, and saute the onions in vegetable oil until transparent and also add to the mushrooms. Squeeze the garlic through a press, add to the mushrooms, add sugar, salt, ground red pepper, pour in vinegar, mix everything well and put in the refrigerator overnight.

Ingredients:
100 g dried mushrooms,
2 liters of water,
5-6 potatoes,
½ cup pearl barley,
1 carrot,
1 onion,
salt, pepper - to taste.

Preparation:
Soak dried mushrooms in cold water overnight. Separately cook the pearl barley. Chop the swollen mushrooms and place in a saucepan along with the strained liquid. Boil the mushrooms for 30 minutes, then add the diced potatoes and cook for another 15 minutes. Place pearl barley in the soup, bring to a boil and season with fried onions and carrots fried in vegetable oil. Boil again and remove from heat. Serve with greens.

Ingredients:
300 g fresh champignons,
4 tbsp. peas,

1 onion,
1 carrot,
allspice, salt - to taste.

Preparation:
Cook the peas separately. Boil the peeled mushrooms, drain in a colander and let the water drain (do not pour out the broth). Cut the mushrooms into slices, put them back into the broth and add the peas. Boil, add onions and carrots fried in vegetable oil, add salt and allspice.

Ingredients:
1.5 liters of water,
200 g champignons,
60 g rice flour,

50 g stale white bread,
salt, pepper - to taste.

Preparation:
Set aside 4-5 mushrooms, chop the rest thinly, cover with cold water and add stale bread. Bring to a boil, reduce heat and simmer for 1 hour. Finely chop the remaining mushrooms and fry in vegetable oil. Grind the boiled mushrooms using a blender or rub through a sieve, put back on the fire and bring to a boil. Add rice flour diluted in a small amount of cold water, fried mushrooms, salt, pepper and cook for 10 minutes.

Ingredients:
400 g canned mushrooms,
500 g canned beans,
3 sweet yellow peppers,
1-2 cloves of garlic,
300 g leeks,
750 ml vegetable broth,
3 cans of tomatoes in their own juice,
½ bunch of basil
4 tbsp. olive oil,
1 tsp thyme,
2 bay leaves,
3 carnations,
salt, pepper - to taste.

Preparation:
Heat olive oil in a frying pan and fry bell peppers, leeks and chopped garlic, add bay leaf and thyme. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes. Add the crushed tomatoes along with their liquid, mushrooms and beans and bring to a boil again. Season with salt and pepper to taste, add chopped basil. Remove bay leaf and serve garnished with basil leaves.

Ingredients:
50 g dried mushrooms,
1 carrot,
1 onion,
1 celery root,
150 g noodles or vermicelli,
2 tbsp. vegetable oil,
salt, pepper, herbs - to taste.

Preparation:
Soak dry mushrooms in water for 3 hours, then boil in the same water until tender. Strain the mushroom broth, add chopped celery, carrots and mushrooms. Cook the noodles separately, put them in the broth, add bay leaf, salt and pepper and cook for 5-10 minutes. Serve sprinkled with herbs.

Ingredients:
20 large champignons,
1 stack pearl barley,
½ cup boiled chickpeas,
1 carrot,
½ onion,
2 cloves of garlic,
½ red sweet pepper,
½ green sweet pepper,
2 tbsp. olive oil,
1 tbsp. soy sauce,
3-4 stacks. vegetable broth,
salt, pepper, cumin - to taste.

Preparation:
Sauté chopped carrots, onions, bell peppers and garlic in hot oil. Add the chopped mushrooms and fry them until done. Add the remaining ingredients, add vegetable broth or water and simmer over low heat until the pearl barley is soft. Season to taste.

Ingredients:
20 caps of dried porcini mushrooms,
15 tbsp. rice,
5 tbsp. vegetable oil,
5 onions,
3 carrots,
3-5 tbsp. tomato sauce,
1 stack vegetable broth or water
salt, pepper - to taste.

Preparation:
Soak dry mushrooms for 3 hours and cook them until tender in the same water. Remove the finished mushrooms with a slotted spoon, cut into large strips and fry in vegetable oil. Add finely chopped onion, sautéed carrots, tomato sauce, pour in a little strained mushroom broth, add washed rice and simmer under a tightly closed lid until cooked.

Ingredients:
350 g oyster mushrooms,
150 g lean white bread,
1 PC. potatoes,
1 onion,
½ pcs. red sweet pepper,
salt, pepper - to taste,
breadcrumbs,
vegetable oil.

Preparation:
Soak the bread in a little water. Peel the mushrooms and vegetables and pass them through a meat grinder together with the soaked bread. Salt, pepper, knead the minced meat and form cutlets with wet hands. Roll them in breadcrumbs and fry in vegetable oil under the lid.

Ingredients:
70 g dried mushrooms,
200 g rye bread,
300 g sauerkraut,
1 onion,
½ cup vegetable oil,
1 tbsp. flour,
pepper, bay leaf - to taste.

Preparation:
Soak dried mushrooms in cold water for 3 hours, then boil until tender. Chop the mushrooms and strain the broth. Cut the bread into cubes and fry in vegetable oil until crusty. Fry the sauerkraut in hot vegetable oil along with chopped onion. Add flour, mix the chopped mushrooms, mix again, pour in the mushroom broth. Place bread cubes, bay leaves and pepper into the hodgepodge and place the pan in a hot oven for 20 minutes.

Ingredients:
100 g boiled dry mushrooms,
2 stacks mushroom broth,
1 tbsp. flour,
2 tbsp. vegetable oil,
1 onion,
salt, pepper - to taste.

Preparation:
Fry the flour in a dry frying pan until brown, dilute with mushroom broth and simmer over low heat for 10 minutes. Meanwhile, saute the finely chopped onion and add it to the sauce. Add salt, pepper, boil and remove from heat.

Ingredients:
30 g dried mushrooms,
5 stacks water,
40 g flour,
2-3 tbsp. vegetable oil,
1 carrot,
salt, pepper - to taste.

Preparation:
Pour 5 cups of dry mushrooms in the evening. cold water and leave overnight. Then boil them in the same water, boiling it down to 4 glasses (for 40-50 minutes). Boil the carrots and chop with a blender or rub through a sieve. Also chop the boiled mushrooms. Fry the flour in a dry frying pan until beige in color, rub with vegetable oil, dilute 1 cup. mushroom broth and simmer for 30 minutes over low heat. Add salt, add chopped mushrooms and carrots, stir and cook for another 10 minutes.

Ingredients:
2 stacks flour,
2.5 stacks boiling water
8 tbsp. vegetable oil,
20 pcs. dry porcini mushrooms,
1 stack boiled buckwheat porridge,
1 onion,
500 ml water,
3 bay leaves,
4-5 black peppercorns,
2-3 cloves of garlic,
salt, parsley - to taste.

Preparation:
Pour 4 tbsp into boiling water. vegetable oil, add flour and quickly knead the dough, kneading it well with your hands. Soak the mushrooms in water, boil, then pour the broth into a separate bowl, finely chop the mushrooms and fry with onions in the remaining oil. Combine mushrooms with buckwheat porridge and stir into a homogeneous mass. Roll out the dough thinly, cut out circles with a glass and make dumplings. Fry them in vegetable oil, put them in a pot and pour mushroom broth with spices. Place the pot in a hot oven for 15 minutes.

Ingredients:
1 – 1.2 kg flour,
2 stacks warm water,
1 stack vegetable oil,
50 g pressed yeast,
1 tsp salt.
Filling:
1 medium head of cabbage,
200 g dried mushrooms,
1-2 onions,
½ cup vegetable oil.

Preparation:
Knead the dough from flour, vegetable oil, water, yeast and salt, and leave to proof. Chop the cabbage and simmer in vegetable oil until soft, but without letting it brown. Soak dry mushrooms, boil, finely chop and fry in vegetable oil with onions. Combine cabbage and mushrooms, salt and pepper. Punch down the risen dough, divide into two unequal parts and roll out. Place the larger part in the mold, spread the cooled filling, cover with the smaller thin part and pinch the edges, tucking them inward. Brush the surface of the pie with strong tea and place in the oven preheated to 180°C. Bake until golden brown.

Lenten dishes with mushrooms are a real godsend for those who find it difficult to give up meat.

First and second courses, salads and baked goods are prepared with mushrooms.

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.

Recipe 1. Lenten salad with mushrooms and vegetables

Ingredients

sweet large carrots;

table salt;

three fresh, large champignons;

60 ml plant. oils;

large onion;

5 ml lemon juice;

half tbsp. frozen green peas;

ground black, and chili pepper, coriander.

Cooking method

1. Peel a large onion, rinse under the tap, cut in half and chop into long feathers.

2. Peel the caps of the champignons from the film, trim the stems, rinse the mushrooms, and dry with a napkin. Chop the champignons into not very thin slices.

3. Peel the carrots, rinse and grate as for a Korean salad.

4. Rinse green peas with cold water. Then drain it into a sieve, lower it into boiling water for a minute, transfer it to a plate and pour boiling water over it for another two minutes. Drain the hot water and rinse with cold water again. After this procedure, the peas will become soft.

5. Place the frying pan on the stove, pour a little oil and fry the mushrooms over intense heat until golden brown. Salt, pepper a little, and remove the champignons to a plate.

6. Pour more oil into the pan, add the onion, turn down the heat a little, and fry it until soft. Add salt and add to mushrooms.

7. Place carrots in the same pan and fry until soft. Transfer it to a plate with mushrooms and onions. Add green peas to the vegetables. Season with coriander, hot and black pepper.

8. Pour tbsp into a small bowl. spoon of refined oil, add lemon juice and whisk. Pour the resulting dressing over the salad, add salt and mix. Serve the salad warm.

Recipe 2. Lenten salad with mushrooms and crab sticks

Ingredients

200 g crab sticks;

200 g lean mayonnaise;

150 g rice;

salt;

large onion;

250 g pickled mushrooms;

can of canned corn.

Cooking method

1. Rinse the rice until the water runs clear. Boil the cereal and drain in a colander. Rinse again and leave until all the water drains away.

2. Open the jars of mushrooms and corn. Drain the marinade from both jars.

3. Free the crab sticks from the film and chop into pieces.

4. Peel the onion, rinse and chop.

5. Place the mushrooms on a sieve and rinse under the tap. Finely chop.

6. Place all ingredients in a bowl and add salt. Add lean mayonnaise and mix. Place in a salad bowl and garnish with sprigs of herbs.

Recipe 3. Lenten potatoes with mushrooms

Ingredients

kilogram of potatoes;

salt, cilantro and ground pepper;

350 g champignons;

parsley and dill - a bunch;

50 g onions;

20 g carrots;

85 g sunflower oil;

flour – 35 g.

Cooking method

1. Wash the potatoes thoroughly and boil them directly in the skins. Drain the potatoes, peel and cut into large chunks.

2. Peel the onion, rinse and cut into small feathers. Peel the carrots and grate coarsely.

3. Remove the film from the champignon caps and chop. Place mushrooms and onions in heated sunflower oil and fry until golden brown. Add flour, stir and fry a little more. Then pour in a small amount of water and add the carrots. Mix everything, add salt, and simmer for 20 minutes.

4. Place the potatoes in a heat-resistant dish, place the mushrooms and vegetables on top, pepper, sprinkle with cilantro, sprinkle with oil and place in a preheated oven. Sprinkle with herbs before serving.

Recipe 4. Lenten soup with green peas

Ingredients

medium carrot;

30 g leeks;

onion – 1 pc.;

5 g dill;

potatoes – 2 pcs.;

150 g fresh champignons;

cabbage – 200 g;

5 g vegetable oil;

canned peas – 100 g.

Cooking method

1. Peel the vegetables and rinse. Chop the onion into large pieces. Cut the carrots into thin halves. Cut the potatoes into small cubes.

2. Pour oil into the pan and fry the onions and carrots for three minutes. Then pour in a liter of boiling water.

3. Chop the cabbage into thin strips. Place it in a saucepan, turn down the heat, and cook for about 15 minutes. Then add the potatoes to the soup.

4. Wash the champignons, cut large mushrooms in half, and place in boiling broth. Cook for another 10 minutes. Next, add green peas to the soup, salt, season with spices and pepper. Boil, turn off the stove, and leave for another 20 minutes. Pour into plates, place chopped dill and leek rings in each.

Recipe 5. Lenten soup with mushrooms and cauliflower

Ingredients

honey mushrooms – 300 g;

greens, table salt, pepper and bay leaf;

sunflower oil;

potatoes – 3 pcs.;

medium carrot;

four cauliflower inflorescences.

Cooking method

1. Place a pan of water on the stove, add peeled mushrooms and cook for half an hour.

2. Peel and rinse the vegetables. Chop the potatoes into cubes. Also chop half the carrots. Grate the remaining carrots. Finely chop the onion.

3. Add potatoes to the pan with mushrooms. Fry the grated carrots and onions in sunflower oil until golden brown.

4. Chop the cauliflower and add to the boiling soup. Cook for ten minutes. Season with pepper and bay leaf, salt. Transfer the roast into the soup and let it simmer for about five minutes. Leave to infuse.

Recipe 6. Lenten cabbage soup with sauerkraut

Ingredients

two and a half liters of mushroom broth;

champignons – 150 g;

half a kilogram of sauerkraut;

four potatoes;

85 ml sunflower oil;

large carrot;

onions – three pcs.;

bay leaf and table salt.

Cooking method

1. Pour some oil into a cauldron and place on the stove. Squeeze the sauerkraut, place it in oil, and simmer until soft under the lid. Add water periodically to prevent the cabbage from burning.

2. Peel and wash the vegetables. Cut the potatoes into strips. Grate the carrots coarsely. Chop the onion into thin feathers.

3. Remove the top layer from the champignon caps and cut into slices.

4. Boil the broth in a saucepan and place the potatoes in it. Add salt and cook until soft.

5. Fry grated carrots and onions in hot oil, add mushrooms to them, and simmer, covering with a lid, for seven minutes.

6. Place the stewed sauerkraut in a saucepan, let it boil, and cook for about five minutes. Transfer the roast into the soup, cook for another five minutes, season it with ground pepper and peas, add a bay leaf. Boil, remove from heat, and leave for a couple of hours.

Recipe 7. Lean beans with mushrooms and vegetables

Ingredients

200 g beans;

clove of garlic;

200 g zucchini;

large carrots;

mushrooms – 100 g.

Cooking method

1. Sort the beans, wash and boil. Just before the end of cooking, add salt. Place the beans in a colander to drain all the liquid.

2. Peel the vegetables and rinse under the tap. Chop the zucchini and carrots into cubes. Peel the mushroom caps and cut into slices.

3. Heat the oil in a small cauldron, place carrots and zucchini in it. Simmer until soft. Then place the mushrooms in the cauldron and simmer until all the moisture has evaporated. Add the beans to the vegetables and cook for another ten minutes. Add crushed garlic, stir, and turn off the heat.

Recipe 8. Lean cabbage with mushrooms

Ingredients

cabbage – 600 g;

ground pepper and table salt;

champignons – 250 g;

sunflower oil;

large carrot;

one onion;

three tomatoes.

Cooking method

1. Finely chop the cabbage. Peel and rinse the vegetables. Finely grate the carrots. Chop the onion into small pieces. Wash the mushrooms and cut into slices.

2. Place the onion in a preheated frying pan and fry until soft. Then add chopped mushrooms and carrots, stir and simmer until soft.

3. Pour oil into the cauldron. Mix fried vegetables with mushrooms and cabbage and place in a cauldron. Grate the tomatoes and add the tomato mixture to the cauldron. Salt, pepper and mix again. Simmer for 20 minutes, stirring constantly, and cover with a lid.

Recipe 9. Mushroom bigus “Special”

Ingredients

50 g tomato paste;

bay leaf, black pepper and salt;

two tbsp. l. celery root;

large onion;

250 g cabbage;

fresh champignons – 350 g.

Cooking method

1. Cut the washed champignons into slices. Finely chop the cabbage. Finely chop the celery root. Cut the peeled onion into small pieces.

2. Place the mushrooms in a cauldron, pour in a little water, and simmer for about five minutes. Add cabbage and celery to mushrooms.

3. Fry the onion with tomato paste in a separate frying pan, adding a little oil. Place the roast in a cauldron and simmer over low heat for 15 minutes. At the end, season the bigus with salt, ground pepper, and add a bay leaf.

Recipe 10. Buckwheat “Puff” with mushrooms and carrots

Ingredients

buckwheat – 200 g;

100 g walnuts;

carrots – 200 g;

salt and ground pepper;

large onion;

sunflower oil;

250 g mushrooms.

Cooking method

1. Sort the buckwheat, rinse and boil. Finely chop the mushrooms.

2. Mix buckwheat porridge with half the mushrooms, add salt, and place in a greased pan in an even layer.

3. Peel and rinse the remaining vegetables. Crush the onions with feathers. Coarsely grate the carrots. Fry everything together until soft. Season with salt and pepper.

4. Place the fried vegetables in a second layer. Place the remaining mushrooms on top, pour over the oil, sprinkle with chopped nuts and place in a preheated oven for a quarter of an hour. The finished dish can be topped with soy sauce.

Recipe 11. Stuffed peppers “Mushroom Basket”

Ingredients

one large sweet pepper;

table salt;

100 g mushrooms;

100 ml ketchup;

onions – 2 pcs.;

50 ml sunflower oil.

Cooking method

1. Peel the pepper, cut in half and remove the seeds. Blanch the halves in boiling water for two minutes.

2. Boil the champignons in salted water for about ten minutes.

3. Finely chop the peeled onion.

4. Boil the washed rice until half cooked, drain in a colander and rinse. Leave all moisture to drain.

5. Fry the onion until soft. Place a layer of rice inside the pepper halves. Place fried onions on it, then boiled mushrooms, and pour ketchup on it. Place on a deco lined with foil and place in the preheated oven for forty minutes.

• 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.

Champignons: recipes for Lenten dishes

During Lent, which is the longest and lasts almost 7 weeks, one of the allowed foods is mushrooms. Among all the possible mushrooms at this time of year, the most accessible, both in terms of distribution and price, are champignons, which are sold everywhere, so today we will talk about Lenten dishes that can be prepared from these wonderful mushrooms.

Champignons are sold everywhere and have an affordable price, which makes them the most preferable option among all commercially available mushrooms - pickled ones often do not please with the taste due to the abundance of vinegar, salted ones do the same, and dried ones are not cheap. In general, if you are fasting, then these mushrooms will be an excellent option for your daily diet. Especially when you consider how many lean dishes you can cook with them.

For starters - lean soups with champignons

You can prepare many different soups with champignons; we will give a couple of simple, proven recipes for the most satisfying of them.

Recipe for lean cabbage soup with champignons

You will need: 1 kg of white cabbage, 500 g of champignons, 150 g of onions, 30 g of vegetable oil, 25 g of wheat flour, black peppercorns, parsley, bay leaf, salt.

How to cook lean cabbage soup with champignons. Chop fresh cabbage and onion, place in a saucepan with a small amount of boiling water, add bay, parsley and peppercorns. Separately, boil the chopped mushrooms, then remove them from the broth and lightly fry them in oil. To the almost finished cabbage, add flour fried in a dry frying pan until light brown, stir, add mushrooms, chopped parsley, add mushroom broth to the desired thickness of the soup, add salt, stir. Boil the lean cabbage soup over low heat for about an hour, without bringing it to a boil.

Recipe for lean oatmeal soup with champignons

You will need: 2 liters of water, 500 g of champignons, 200 g of Hercules oat flakes, 1 carrot and onion, herbs, black pepper, vegetable oil, salt.

How to cook lean soup with oatmeal and mushrooms. Wash and boil the champignons, then chop them into small pieces, grate the carrots on a coarse grater, and chop the onion. Fry onions and carrots in oil. Put rolled oats and onions with carrots into the mushroom broth, boil until tender, adding chopped mushrooms, before serving, season the soup with herbs, pepper and salt.

For the main course - lean main courses with champignons

Of course, there are also a huge variety of second courses with champignons. Just look at the porridges that can be cooked with these mushrooms! These also include various casseroles, stews, cutlets and much, much more.

Recipe for lean buckwheat balls with champignons

You will need: 700g champignons, 3 onions, 1 cup buckwheat, 5 tbsp. tomato puree, bread crumbs, herbs, pepper, salt.

How to cook buckwheat balls with champignons. Pour 2 cups of cold water over buckwheat, add salt and cook. When the porridge is ready, wrap the pan with a towel for 15 minutes. Finely chop the mushrooms, onions, and herbs. Fry the onion in hot oil, add the mushrooms, simmer for 15 minutes, pepper and salt, let cool. Grind the mushrooms and onions in a meat grinder, mix the minced meat with buckwheat porridge and herbs, form small meatballs, bread them in flour, then in breadcrumbs, place in a frying pan with heated oil and fry.

You can serve these meatballs with lean sauce: dilute tomato paste with water, season with salt and spices, thicken with flour, simmer until desired thickness.

Recipe for Lenten mashed potato casserole with champignons

You will need: 500g potatoes, 100g champignons, onions, herbs, vegetable oil, salt.

How to cook a Lenten casserole of potatoes and mushrooms. Fry finely chopped onion, set aside a little, and mix the rest with fried mushrooms and chopped herbs. Boil the potatoes until tender, mash them into a puree, adding vegetable oil, grease the casserole dish with oil, place half the potatoes, mushrooms and onions on it, then the remaining potatoes, sprinkle with the reserved onions and lightly sprinkle the casserole with oil, bake in the oven until browned.

For a snack - Lenten champignon snacks

Like first and second courses, there are many Lenten snacks that can be made from champignons. These mushrooms can be pickled, the caps can be baked with any filling from foods suitable for fasting, and all the options for salads with these mushrooms are completely innumerable.

Recipe for lean salad with champignons and nuts

You will need: 100g of champignons, 80g of walnuts and lettuce each, vegetable oil, spices, salt.

How to prepare a lean salad with nuts and champignons. Cut the salad into strips, boil the mushrooms and chop them into small pieces, chop the nuts. Season the oil with pepper and salt, mix, season the salad and serve.

Recipe for a Lenten appetizer of stuffed champignons

You will need: 10 large whole champignons, 2 onions, 1 tbsp. breadcrumbs, black pepper, herbs, vegetable oil, salt.

How to cook lean stuffed champignons. Separate the stems from the caps of the washed mushrooms, coat a baking tray with oil, salt the inside of each cap, and finely chop the stems. Finely chop the onion, fry, add the chopped legs, fry everything together, adding pepper and salt, until the liquid evaporates, add breadcrumbs, stir and fry for another minute, add chopped herbs, stir. Place the filling in the caps, place them on a baking sheet, sprinkle with oil and bake the mushrooms for 20 minutes in an oven preheated to medium temperature.

Whatever you can cook from champignons - you can even make sauces with them! Such sauces are perfect for pasta, spaghetti, and cereals.

Recipe for Lenten champignon sauce with tomatoes

You will need: 500g champignons, 4 cloves of garlic, 1 onion and a can of tomatoes in their own juice, pepper, salt.

How to make Lenten champignon sauce. Finely chop the onion, garlic and mushrooms, first fry the onion and garlic in oil for 5 minutes, then add the mushrooms and fry the same amount, add the tomatoes along with the juice from the can, pepper, salt, season the sauce with spices to taste, bring to a boil and simmer the sauce 10 minutes over moderate heat without a lid until thickened.

Recipe for Lenten Champignon Sauce with Lemon

You will need: 200g fresh champignons, 1.5 cups of clean drinking water, ½ lemon juice or ½ tbsp. table vinegar, 2 small pieces of margarine, 2 tbsp. flour, salt.

How to make champignon sauce with margarine. Fry the flour in a dry frying pan until browned, remove from the pan. Place 1 piece of margarine in it, melt it, add finely chopped mushrooms, pour in lemon juice or vinegar, simmer for 5 minutes, pour in water, put in a second piece of margarine, add flour, stir quickly so that no lumps form. Boil the sauce until thickened, stirring constantly.

Soups, main courses, appetizers and even sauces - and that's not the limit. You can also cook a variety of baked goods with champignons, but more on that another time, but for now let’s try recipes and enjoy delicious and varied Lenten dishes!

If you adhere to the rules of fasting, then you probably know that some products are not used during this period of time. So, eggs, meat and meat products, milk, cottage cheese, mayonnaise and butter are completely excluded from the diet. Plant foods, mushrooms, and unleavened dough form the basis of the menu, but with one caveat: from Monday to Friday, no vegetable oil is added to the food, which excludes frying mushrooms. To prepare delicious mushroom dishes on weekdays, housewives can stew, boil and bake mushrooms. This is not so little, considering how many delicious dishes can be prepared using the cooking methods available on fasting days.

General rules for using mushrooms

During Lent fresh mushrooms can only be purchased in stores. During the cold season, there are always champignons and oyster mushrooms on supermarket shelves. When choosing them, you should pay attention to the appearance of the mushrooms. They should be intact, without faded edges or dark spots. It is also important to look at the label and make sure that the product is fresh and has not yet expired.

Fresh mushrooms must be washed before use.

An excellent choice for lean cuisine - fresh frozen mushrooms. They are easy to buy in stores or use preparations made in the summer. Nowadays, fresh frozen champignons, boletuses, boletuses, boletus, chanterelles and assorted wild mushrooms are on sale.

Dishes from frozen mushrooms are prepared in the same way as from fresh ones. Only they are defrosted in advance and allowed to drain excess moisture.

Dried mushrooms retain almost all beneficial properties. They are easy to store, so they are very popular among housewives.

Dried mushrooms are soaked before cooking. The remaining liquid is then drained or used to prepare broths and sauces.

Marinated and salted mushrooms Great for cold appetizers, salads and some types of soups.

They do not need heat treatment. However, when the mushrooms are too salty, they are washed in advance with cold boiled water.

Particular care should be taken when choosing canned mushrooms, especially if someone else canned them. It is necessary to ensure that the lids of the jars are tightly closed and do not have any bulges. And there should be no unpleasant odor or mold inside.

There is a general rule for any mushrooms: dishes made from them lose their unique aroma after a few hours, so they are never cooked for future use.

About seasonings and spices for mushroom dishes

Different types of mushrooms combine differently with seasonings. Champignons and oyster mushrooms do not have a pronounced taste and perfectly absorb the aromas of spices. Porcini mushrooms, on the contrary, give dishes a bright mushroom aroma, so they do not contain a large amount of seasonings.

“Friendly” with all types of mushrooms garlic. Just as porridge cannot be spoiled by oil, a mushroom dish always benefits from the aroma of garlic. To ensure that garlic does not lose its beneficial properties, it is added at the very end of cooking - one or two minutes before the dish is removed from the heat.

Lenten mushroom dishes are very popular with those who like to experiment with spices in the kitchen. Mushrooms get a good taste from finely chopped greens, green and onions, various spices and seasonings. Goes great with them bay leaf, paprika, turmeric, oregano, cumin, curry, coriander, rosemary, suneli hops, ginger, basil, chili pepper and black pepper.

Recipes for Lenten dishes with mushrooms

Pancakes with mushrooms

It’s hard to imagine Russian cuisine without pancakes. Even during Lent, when you cannot use milk, kefir and sour cream, it is not a problem to prepare tender pancakes. Aromatic mushroom filling is a fairly popular solution. How often do you wrap, for example, champignons fried with onions in pancakes?

Ingredients for the dough:

• 0.5 kg flour
• glass of warm water
• 5 g yeast
• 1 tbsp. l. granulated sugar
• 40 ml sunflower or soybean oil

Filling ingredients:

• 0.5 kg champignons
• one onion
• vegetable oil for frying

Sponge yeast dough. Dissolve sugar and yeast in water, add salt to taste and add oil. Add a little flour, stir well and place the dough in a warm place for an hour.

Filling. Fry the chopped onion and mushrooms for 3-5 minutes. When the mushrooms are ready, salt them.

Add the remaining flour to the dough, stir and leave to rise for another 10-15 minutes. Bake the pancakes in a preheated frying pan and wrap each one with a mushroom filling.

Solyanka with mushrooms

Stewed vegetables are perfectly digestible, regulate intestinal activity and contain few calories, so dishes made from them are ideal for those who are watching their own weight. Solyanka with mushrooms will never replace cabbage solyanka with meat, but maybe that’s good? Light food for excellent well-being, and the aroma is not worse than meat - it gathers the family in the kitchen even before the dish is served to the table.

Ingredients:

• 0.5 heads of cabbage
• 250 g fresh or 50 g dried mushrooms
• one onion
• 0.2 kg pumpkin
• 100 g fresh frozen peas
• a couple of cloves of garlic
• 4 tbsp. l. sunflower oil
• fresh herbs

Defrost the peas first. Peel the pumpkin and cut it into small pieces. Chop the onion and cabbage, and cut the mushrooms (pre-soak fresh ones). Place cabbage, peas and onions in a frying pan, add salt, add oil and a little water, and simmer, covering with a lid, for 10-15 minutes.

Add pumpkin and mushrooms to the vegetables and cook the hodgepodge for another 10 minutes (until the pumpkin is ready). At the very end, add chopped herbs and garlic to the pan, stir and let the hodgepodge simmer for another 3-5 minutes under the lid.

Not going to lunch, but want a snack? Prepare mushroom caviar (step-by-step photos):

Rassolnik

This soup, beloved by many, can be prepared without pickles and beef, with just vegetables and mushrooms. To preserve the special pickle taste, we will prepare a mushroom pickle with pickled mushrooms. It is better if the mushrooms are wild mushrooms, as they have a bright, expressive taste, but with honey mushrooms you will get an excellent pickle.

Ingredients:

• 0.2 kg of pickled mushrooms, chanterelles or porcini mushrooms
• half a glass of pearl barley
• 2-3 potatoes
• one carrot
• one onion
• 2 tbsp. l. sunflower oil
• 1 tbsp. l. dried parsley
• 2 bay leaves

Peel the potatoes and cut them into small cubes. Place the potatoes in a saucepan and cook until tender. In another pan, cook pearl barley and add the prepared cereal to the potatoes.
Fry the chopped onions and carrots and add the dressing to the soup. Add mushrooms, bay leaves and parsley there.

Boil the pickle, turn off the heat and let the soup sit for 10-15 minutes with the lid closed. Serve rassolnik with finely chopped herbs.

Alternative recipe: Lenten borscht with mushrooms and sauerkraut in a pot (step-by-step photos):

Mushroom pasta sauce

A delicious pasta sauce is made from fresh and dried mushrooms. Often dried mushrooms, without soaking, are ground in a coffee grinder or blender and a delicate homogeneous sauce is prepared from the resulting powder. Its taste is in no way inferior to sauce made from fresh mushrooms, and is very much appreciated by mushroom cooking lovers.

Ingredients:

• 0.2-0.3 kg fresh or 100 g dried mushrooms
• one carrot
• bell pepper
• 5 ripe tomatoes
• clove of garlic
• 3 tbsp. l. sunflower oil
• Herbes de Provence seasoning
• 2 bay leaves
• ground black pepper

Pour boiled water over the tomatoes. When they have cooled, remove the skin and cut into pieces.

Fry together chopped onion, finely chopped garlic and grated carrots.

Add peppers, tomatoes and mushrooms to the pan. Add a little water, add seasonings, bay leaves, pepper and salt and simmer for another 7-8 minutes until the sauce thickens. The contents of the pan should be stirred periodically to prevent it from burning.

The pasta can be placed in a frying pan and mixed with the sauce. Or pour the prepared sauce on it already in the plate.

Alternative recipe: Lenten mushroom pate with beans (step-by-step photos)

Mushroom cabbage rolls

Mushroom cabbage rolls are popular in Transcarpathia. And residents of Lvov consider cabbage rolls stuffed with potatoes and mushroom sauce to be their national dish.

Our recipe (mushrooms and rice) will yield four servings of flavorful, satisfying cabbage rolls.

Ingredients:

• 0.5 kg cabbage leaves
• 50 g dried boletus, boletus or porcini mushrooms
• 150 g long rice
• one onion
• 30 g flour
• 50 g tomato paste
• 3 tablespoons olive oil
• ground black pepper

1. Filling. Cook the rice until half cooked and drain it in a colander. Soak the mushrooms, boil them for 10 minutes and cut into pieces. There is no need to pour out the mushroom broth! You will need it for the sauce. Fry the onion and salt it. If necessary, add ground black pepper and add to the mushrooms and rice. Combine rice, mushrooms and onions - the filling is ready.
2. Cabbage leaves Cook for 2-3 minutes and drain the water. When they have cooled, cut off the thickenings with a knife. Place the filling on the leaves and make envelopes.
3. Sauce. Fry the flour and dilute to the desired thickness with the broth remaining after cooking the mushrooms. Add tomato paste to the flour and cook the sauce for 3-5 minutes.
4. Fry the cabbage rolls, place them in a mold, pour in the prepared sauce and simmer for ten minutes on the stove.

Alternative recipe: hearty buckwheat porridge with mushrooms prepared according to all the rules

Mushroom goulash

In the homeland of goulash, Hungary, there are dozens of goulash recipes. In addition to the famous beef, Hungarians are great masters at preparing meatless goulash, including mushroom goulash. Mushroom goulash is served with various side dishes or placed in bowls baked from bread dough.

Ingredients:

• 1 kg champignons or oyster mushrooms
• two onions
• three tomatoes
• two bell peppers
• 3 tbsp. l. olive oil

Pour boiling water over the tomatoes, peel and cut into pieces.

Pour oil into a thick-bottomed saucepan or frying pan, add chopped onions and mushrooms, fry for a couple of minutes and simmer covered for another 10 minutes.

Add tomatoes and bell peppers and salt to taste. Add ground pepper and pour 1/2 cup of boiled water or vegetable broth. Simmer the goulash under a closed lid for about half an hour. Before serving, sprinkle the dish with fresh herbs.

An alternative recipe: this is, of course, a lot of liberty - Georgian lobio with champignons, but tasty, very tasty!

Mushroom salad with pineapple

This refreshing salad, unexpected in taste, is suitable for both a regular family dinner and for meeting guests. It is better to prepare this salad in advance so that it stays in the refrigerator at least overnight.

Ingredients:

• fresh or canned pineapple
• two grapefruits
• can of canned champignons

Peel the grapefruits and divide them into small parts, removing the bitter partitions from the segments. Cut the pineapple into cubes. Mix mushrooms with grapefruit and pineapple. The champignons, like sponges, will absorb the pineapple juice and become smooth. Dry white wine goes perfectly with the finished salad!

Mushroom vinaigrette

The name “vinaigrette” salad came to the cuisines of different countries from France, where it was the name of a sauce made from vegetable oil, vinegar and mustard. The sauce gave its name to salads based on boiled beets, potatoes, carrots, fresh onions, sauerkraut or pickles. Mushrooms were added to vinaigrettes later, but mushroom vinaigrette immediately became the most popular “edition” of the famous salad.

Ingredients:

• 0.5 l jar of pickled or salted mushrooms
• one beet
• one carrot
• one onion
• three potatoes
• bunch of fresh herbs
• one pickled cucumber
• 2 tbsp. l. sunflower oil
• 2 tbsp. l. vinegar
• spicy mustard
• ground black pepper

Boil potatoes, beets and carrots. Cool, peel and cut them into cubes. Cut the cucumber into the same cubes. Mushrooms for the vinaigrette can be cut or left whole.
Mix vegetables and mushrooms, add chopped onions and herbs. Salt, add pepper, mustard and season the dish with oil and vinegar.

Stuffed champignons

Stuffed champignons, or, more precisely, champignon caps, are quite a filling appetizer, especially with rice. Coconut milk is a vegetarian highlight, we recommend you try this product - it is more interesting than you expect.

Ingredients:

• 0.5 kg fresh champignons
• 100 g long rice
• one onion
• 50 ml canned coconut milk
• 3 tbsp. l. sunflower or soybean oil

Cook the rice and drain it in a colander. Cut the stems out of the mushrooms, chop them, fry them with onions, add salt, pepper if necessary, and add the prepared rice to them, stir.

Stuff the mushroom caps tightly with the rice and mushroom filling, pour coconut milk on top and bake the mushrooms in the oven for 15-20 minutes.

Mushroom pilaf

Pilaf made from porcini mushrooms or boletus is almost an ideal dish with mushrooms during Lent. Healthy nutrition experts believe that mushrooms should be served not with the usual potatoes (this is hard on the digestive system), but with al dente pasta, vegetables or undercooked rice (as in risotto).

Ingredients:

• 0.2 kg boletus or porcini mushrooms
• 100 g long rice
• one carrot
• one onion
• seasoning for pilaf
• 3 tbsp. l. olive oil

Dressing for pilaf. Chop the mushrooms and peel the onions and carrots. Pour oil into a frying pan and lightly fry the mushrooms, chopped carrots and onions. Add salt and seasoning to the pilaf dressing.

Rice. Boil the rice (10 minutes). Remove the half-cooked rice with a slotted spoon and place it in the pan with the mushrooms. Add a glass of water left over from cooking rice and simmer, tightly closing the lid, for another 10 minutes.

Mushroom pilaf goes well with salted tomatoes.

About the benefits and harm

Lenten cuisine is not at all as boring and monotonous as it might seem at first glance, especially if you learn how to cook delicious mushroom dishes. However, the conversation will not be complete if we avoid questions about the benefits and harms. Are mushroom dishes complete during Lent? Can they replace meat for a while? Are there any restrictions for eating mushrooms? About the most important thing in several points.

Benefit

• Mushrooms are a hearty protein product. Scientists have discovered 18 of the 20 known amino acids in mushrooms that are involved in the construction of cells in our body. And especially a lot of protein is found in porcini mushrooms.
• Mushroom dishes contain vitamin PP, necessary for strengthening the walls of blood vessels, “immunomodulators” B1, zinc, copper and iodine, as well as iron salts, the deficiency of which leads to anemia.
• Milk milk is considered an excellent remedy against the formation of various types of kidney stones, and chanterelles are called a natural antibiotic. In addition, many mushrooms are able to restore damage to pancreatic cells, that is, they are useful for feeding patients with diabetes.

Contraindications

• Mushrooms are capable of accumulating harmful substances and salts of heavy metals, so you should never collect mushrooms that grow near highways and in industrial zones.
• Mushroom dishes are heavy food. They are difficult to digest, so they are not recommended to be included in the diet of anyone who has digestive problems - ulcer sufferers, people with gastritis, pancreatitis, as well as kidney disease and gout. For those who suffer from stool disorders, it is better to avoid fried mushrooms.
• Experts advise not to give wild mushrooms to children under 6 years of age. The reason for the limitation is that the child’s gastrointestinal tract is not yet fully formed, and it is difficult for children to digest mushroom food.

Mushrooms and potatoes are the most satisfying lean food. But during the seven weeks of Lent they can get pretty boring. To diversify your menu, add spices. Black and white pepper, thyme, parsley, cilantro, oregano and fenugreek are ideal combinations with mushrooms. And almost all spices will be appropriate with potatoes: rosemary, cumin, ground black and red pepper, mustard seeds and many others.

All types of mushrooms in any form are suitable for Lenten dishes: fresh, dried, canned. However, you should not get carried away with the latter - there is no need for extra vinegar in a Lenten diet.

Sweet pepper stew

Ingredients:

• 3 pieces of large sweet pepper,
• 5 tomatoes
• 1 onion,
• 4 cloves of garlic,
• half a glass of vegetable oil,
• half a cup of chopped basil leaves,
• a pinch of dry oregano,
• 1 tbsp. l. Sahara,
• ground black pepper,
• salt,
• lemon juice.

Cut the peppers into thin strips. Peel the tomatoes from seeds and cut into cubes. Cut the onion into half rings and fry until golden brown. Add the peppers, stir and fry until soft. Add chopped garlic and sauté for a couple more minutes.

Sweet pepper stew

Season with salt and pepper, add sugar, tomatoes, oregano and simmer for another 10 minutes. Turn off the heat and add fresh basil. Sprinkle with lemon juice before serving.

Vegetable lasagna

For lasagna you will need the following products:

• 2 cups of flour,
• 1 glass cold
• water, 0.5 tsp, salt.

For filling:

• 1 large onion,
• 1 red bell pepper,
• 1 eggplant,
• 2 tomatoes
• 2 cloves of garlic,
• 3 tbsp. l. flour,
• 2 tsp. dry basil,
• vegetable oil,
• salt.

In a large bowl, sift the flour, add salt and stir. Make a well in the center and, gradually adding salted water, knead the dough until it has a homogeneous, smooth consistency. Cover the dough with a towel or napkin and leave for 30 minutes.

Cut the onion in half. Finely chop one half, cut the other half into half rings. Cut the pepper into strips. Peel the eggplant and cut into cubes, and the tomatoes into slices.

First fry the onion in oil, then add tomatoes, peppers, eggplants, salt, stir and simmer over low heat for 10 minutes. Remove from heat, add finely chopped garlic and stir again. Prepare the sauce. Fry the chopped onion in oil, add flour, stir, simmer for a couple of seconds.

Vegetable lasagna

Add water or vegetable broth and cook over low heat for 3-5 minutes, stirring all the time to prevent lumps from forming. Divide the dough into six portions, roll each into a thin layer to fit the baking sheet. Place the first layer of sheets (2 pieces) in a greased pan and cover them with half the filling. Then place the second layer of sheets and the second half of the filling, and the remaining 2 sheets on top. Pour the sauce over everything. Bake lasagna in an oven preheated to 180 degrees for 1 hour.

Stew with sauerkraut and dried fruits

Ingredients:

• 6 potatoes,
• 1 carrot,
• 1 onion,
• 1 stalk of celery,
• 250 grams of sauerkraut,
• 2 green apples,
• 100 grams of prunes, dried apricots and raisins,
• 2 cloves of garlic,
• 1 tsp. cumin,
• vegetable oil,
• ground black pepper,
• salt,
• sugar,
• greenery.

Cut the carrots, celery and onion into strips and fry in oil. Peel the potatoes, cut into large cubes. Add diced apples, sauerkraut and chopped dried fruit. Salt, pepper, add a pinch of sugar, cumin and chopped garlic.

Mix well and add hot water until it reaches the middle of the stew. Simmer over low heat for 30 minutes. 5 minutes before cooking, add bay leaf. When serving, sprinkle with herbs.

Casserole with potatoes and wild mushrooms

• 1 kg potatoes,
• 1 kg frozen forest mushrooms,
• 3 tomatoes
• 3 onions,
• 1 carrot,
• 5 tbsp. l. lean mayonnaise,
• vegetable oil,
• Bay leaf,
• salt,
• allspice.

Peel the potatoes and carrots and boil with half an onion, pepper and bay leaf. Make mashed potatoes by adding a little vegetable broth in which the potatoes were boiled. Season with salt and pepper. Finely chop the onion and mushrooms and fry in oil, and when cool, grind in a blender. Season with salt and pepper.

Place 1/3 of the puree into a greased pan, then add the mushrooms and top with the second half of the potatoes. Place a layer of sliced ​​tomatoes on top and cover them with the rest of the puree. Lubricate the last layer with lean mayonnaise. Bake the casserole in the oven at 180 degrees for 40 minutes until golden brown.

Champignons stuffed with leeks and tofu

You will need:

• 12 large champignons,
• 1 leek stalk,
• 200 grams of tofu cheese,
• 1 tbsp. l. breadcrumbs,
• bunch of dill,
• olive or vegetable oil,
• salt,
• pepper to taste.

Wash and dry the champignons. Carefully remove the legs. Place the caps on a greased baking sheet and lightly salt them inside. Prepare the filling. Chop the mushroom stems. Cut the onion into thin half rings and simmer in a hot frying pan for 2-3 minutes. Add champignon legs, salt and pepper, simmer over low heat for 5-7 minutes. Add crackers, stir, let cool slightly.

Mash the tofu cheese with finely chopped dill and then combine with the onion-mushroom mixture. Spoon the filling onto the mushroom caps. Bake for 15 minutes in an oven preheated to 200 degrees.

Mushroom goulash

• 500 grams of fresh champignons or frozen mushrooms,
• 2-3 onions,
• 2-3 tbsp. l. vegetable oil,
• 1 green or red pepper,
• 1 tbsp. l. flour,
• 1 tbsp. l. tomato paste,
• water, salt, pepper.

Fry finely chopped mushrooms and onions in oil, add chopped pepper and simmer until tender. Sprinkle with flour and add tomato paste.

Mushroom goulash

If desired, you can add a little water. Season with salt and pepper, simmer for a few more minutes.

Mushroom and boiled potato rolls

• 500 g champignons,
• 800 g boiled potatoes,
• 2-4 tbsp. l. vegetable oil,
• greenery,
• 4-5 tbsp. l. flour,
• 1 onion,
• salt,
• pepper.

Chop the mushrooms and fry in oil, add onion, salt and pepper to taste, and cook until done. Boil the potatoes and mash to a puree consistency. Add flour, salt to it and knead soft potato dough. Divide into small cakes, place minced mushroom in the center of each, shape the potato cake into a ball and fry in oil. Serve with spicy tomato sauce or horseradish sauce.

Stuffed cabbage rolls with mushrooms

• 8-10 leaves of white cabbage,
• salt,
• 2 tbsp. l. vegetable oil,
• 500 grams of fresh or 100 grams of dried mushrooms,
• 1-2 tbsp. l. tomato paste,
• half a glass of rice,
• glass of water.

Boil the cabbage leaves in boiling water for 2-3 minutes, remove from the water, and let dry. Boil the rice until half cooked. Wash and boil the mushrooms, chop finely, fry in oil until half cooked, mix with rice and tomato paste, and add salt to taste.

Place 2-3 tbsp on each cabbage leaf. l. fillings and form cabbage rolls. Fry them in oil, then transfer to a baking sheet or deep pan with a thick bottom, sprinkle with vegetable oil and simmer in an oven preheated to 180 degrees for 40 minutes.

Mushrooms with shrimp

On holidays, when fasting is relaxed, treat yourself to mushrooms and shrimp.

For this dish you will need:

• 500 grams of champignons,
• 300 grams of peeled shrimp,
• 3 cloves of garlic,
• 1 tbsp. l. lemon juice,
• vegetable oil,
• salt and pepper.

Cut the champignons into half rings, finely chop the garlic. Fry the champignons in vegetable oil, add garlic, shrimp and lemon juice, keep on the fire for another 5-7 minutes, stirring constantly.

Mushroom sauce from oyster mushrooms

• 200 grams of oyster mushrooms,
• 2 onions,
• 5 tbsp. l. vegetable oil,
• 1 tbsp. l. flour with a slide,
• salt,
• ground black pepper.

Cut the onion into half rings, fry in oil until golden brown. Separate the mushroom clusters. Tear large ones lengthwise into 3-4 pieces. Place in the pan in which the onions were fried and fry for five minutes. Then add the fried onion, stir, add flour and, stirring constantly, simmer for 5 minutes. Then pour in the water and, continuing to stir, bring the sauce to a boil and keep on low heat for five minutes.

In lean dishes, in addition to our native vegetables (potatoes, beets, carrots, etc.), more often use mushrooms and more exotic broccoli and asparagus. Mushrooms will replenish the lack of protein in the body, and broccoli and asparagus will replenish the supply of vitamins, the lack of which is especially felt in the spring. Few people know that broccoli shoots are healthier than inflorescences. It is in the shoots that substances that neutralize toxins accumulate. They are very important for cleansing the body during fasting.

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