Sweet bell peppers and mushrooms. Recipe Fried champignons with bell pepper

Fried champignons with bell pepper rich in vitamins and minerals such as: vitamin B5 - 14.1%, vitamin B6 - 15%, vitamin C - 55.2%, vitamin PP - 12.3%, potassium - 15.1%, chlorine - 30.6 %, cobalt - 50.6%, copper - 11%

Health Benefits of Fried Champignons with Bell Peppers

Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin C participates in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.

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A simple and affordable way to spice up your fried potato life. Potatoes with bell peppers and mushrooms It turns out aromatic and very tasty!
So if you have a couple of peppers and a few mushrooms, be sure to try cooking this simple dish.

Preparation:

Cut the mushrooms into thin slices, and cut the peppers (after washing and removing seeds) into thin slices. If you decide to add it, cut the onion into rings.
In a separate frying pan, fry mushrooms without oil until soft, add onion rings and bell pepper. Fry the vegetables for about 10 minutes without a lid, and at the very end add salt and add spices and seasonings.
Peel the potatoes, cut them as you like, and fry in 2-3 tablespoons of vegetable oil, covered, over medium heat for about 15 minutes.
Then add the fried vegetables to the potatoes and fry until done under the lid. 5 minutes before readiness, add salt and season the potatoes with spices and seasonings to taste. And that’s it, potatoes with bell peppers and mushrooms are ready!

We will use the following ingredients: champignons, sweet bell pepper, sunflower oil, salt, black pepper, Parmesan, fresh rosemary.

Let's start by preparing the ingredients. We use small champignons. Rinse well under running water. Leave in a colander to drain excess liquid. Peel off the skin. You don't have to do this. Cut into two halves, including the legs.

I used red bell peppers to give the dish a more attractive look. Wash, cut in half, remove seeds. Cut into small strips.

Pour sunflower oil into a frying pan and add a sprig of fresh rosemary. Heat the oil a little over low heat so that the rosemary releases its aroma.

Add champignons and sweet peppers. Fry over high heat for about five minutes. Season with salt and ground pepper.

Transfer the vegetables to a baking dish, along with the juice that formed during frying.

Sprinkle with finely grated Parmesan cheese. Place in a hot oven at 180-190 degrees for 5-10 minutes.

Champignons with bell pepper and Parmesan are ready. Serve immediately.

When serving, you can sprinkle with herbs. Bon appetit!

Using champignons and bell peppers, you can prepare excellent winter snacks and delicious dishes for every day. The range of such dishes includes salads, hot main courses, pizzas, solyankas, canapés and stews. Mushrooms for this varied menu can be used either fresh or frozen, or canned - the result will undoubtedly be excellent.

Marinated champignons with bell pepper for the winter.

Ingredients:

Champignons - 1 kg;
Sweet pepper - 1 pc. ;
Onions - 1 pc. ;
Garlic - 4 cloves;
Hot pepper - 1 pc. ;
Purified water - 1 l;
Vinegar 9% - 80 ml;
Bay leaf - 4 pcs. ;
Ground black pepper - 1 tsp. ;
Salt - 15 g;
Sugar - 1 tbsp. l. ;
Vegetable oil - 1 tbsp. l.

Preparation:

Wash the mushrooms, place them in a saucepan with salted water, and put on fire. Bring to a boil, then cook for another 5 minutes, stirring constantly.
After the time has passed, drain the mushrooms in a colander and let the water drain.
Prepare the marinade. To do this, pour a liter of water into a saucepan, add bay leaf and black pepper, bring to a boil and simmer for 2 minutes.
After this, add salt, sugar, simmer over low heat for another minute.
Remove the pan from the heat, add vinegar and vegetable oil to the marinade. The marinade for bell peppers and champignons is ready for the winter.
Remove seeds from bell peppers and cut into small cubes.
Chop the onion or cut it into half rings.
Chop the garlic and hot pepper. Mix all the listed components in a deep bowl and place tightly in sterilized jars.
Pour the marinade over the vegetable mixture and cover with a lid.
Turn the jar with pickled champignons and bell pepper over, wrap it in a towel or blanket, and keep it there until it cools completely.

Assorted mushrooms and bell peppers for the winter.

Products per liter jar:

3 bell peppers without seeds;
10 heads of small onions;
2 carrots;
500 g champignons;
2 bay leaves;
2-3 currant leaves;
3 cloves of garlic;
a few peas of allspice;
table vinegar, dill, sugar, salt - to taste.

Preparation:

To prepare champignons marinated for the winter with bell peppers, fill the pan with water, add spices, prepare brine based on 1 liter of water: 2.5 tbsp. spoons of salt, 2 tbsp. spoons of sugar. Boil.

Add mushrooms and cook for 20 minutes.

Peel, cut the vegetables, place tightly in sterilized jars, fill with brine, add vinegar at the rate of 1 tbsp. spoon per 1 liter of water.

Sterilize this mixture for 1 hour, then roll up with sterile lids. Let cool, turn the jar over, cover with a towel, blanket, etc.

You can also add squash or zucchini to the assortment of pickled champignons with bell peppers prepared according to this recipe.

Salad with chicken, bell pepper, champignons and beans

Ingredients:

Chicken breast (smoked or boiled) - 1 pc. ;
Canned champignons - 250 g;
Bell pepper - 2 pcs. ;
Chicken eggs - 3 pcs. ;
Canned red beans - 200 g;
Hard cheese - 150 g;
Any seasonal greens - to taste;
Lettuce leaves - to taste;
Mayonnaise, sour cream sauce, or any other sauce - to taste.

Preparation:

Boil the egg, chop. Cut the chicken into small pieces. Wash the pepper, remove seeds, cut into strips. Grate the cheese on a coarse grater. Place the ingredients in a deep salad bowl, add canned beans, and mayonnaise or sour cream sauce. Mix everything thoroughly. Wash the lettuce leaves and greens, dry them, and place them on a wide dish. Place a salad of chicken, champignons and bell peppers on top of the leaves, sprinkle with finely chopped herbs.

Beef with champignons, bell peppers and onions in a cauldron

Ingredients:

1 kg beef;
300 g champignons;
2 pods of bell pepper;
70 ml vegetable oil;
3 onions;
pepper, salt - to taste.

Cooking method:

To prepare this dish of champignons, bell peppers and onions, the meat must be washed, cut into pieces of 50-60 g, and sprinkled with a mixture of salt and pepper. Sort the mushrooms, rinse, cut large ones in half, and leave small ones whole. Remove seeds from bell peppers, wash and cut into rings. Peel the onion, wash and cut into rings. Place pieces of meat, onions, bell peppers and mushrooms in a cauldron with heated vegetable oil, fry, pour in a little water. Stew beef with mushrooms and bell pepper until cooked

Pork with champignons, bell pepper and tomato paste

Ingredients:

Pork - 800 g;
Champignons - 250-300 g;
Sweet bell pepper -2 pcs. ;
Carrots - 1 pc. ;
Onion - 1 head;
Tomato paste - 1 tbsp. l. ;
Ground black pepper - to taste.
Dill and salt - to taste.

Preparation:

Cut the pork into small pieces, place in a heated frying pan, fry in vegetable oil until golden brown. While the pork is fried, peel, wash the onion, cut into half rings, add to the pan, and fry for 5 minutes. Peel the bell pepper, cut into thin strips, and add to the pork. This also includes carrots grated on a coarse grater, champignons cut into small pieces, and tomato paste. Mix everything thoroughly. Pour half a glass of water into the frying pan, simmer the pork with champignons and bell pepper for 30 minutes over low heat, stirring occasionally.

Dishes of champignons, tomatoes and bell peppers

Variegated salad with pickled champignons, bell pepper and egg.

Ingredients:

2 pods of red bell pepper;
2 tomatoes;
4 radishes;
2 hard-boiled eggs;
4 tbsp. spoons of pickled champignons;
50 g green onions;
50 g dill and parsley;
vegetable oil - to taste.

Preparation:

Wash all ingredients, chop finely, add salt, season with vegetable oil, and mix. Add chopped herbs.
Bell pepper salad with tomatoes and canned champignons
3 bell peppers, 3 tomatoes, 1 cup canned champignons, 50 g green onions, 50 g dill (or dill with parsley), 1 jar of mayonnaise
Cut the pepper pods into strips, add slices of tomatoes, chopped green onions and herbs. Mix everything. Add finely chopped canned mushrooms.
Season with mayonnaise.

Champignon salad with tomatoes and bell peppers can be decorated with strips of red pepper.

Chicken with champignons and bell pepper.

Ingredients:

700-800 g chicken thighs or other parts;
2 onions;
1 carrot;
2 large bell peppers;
2-3 cloves of garlic;
300 g champignons;
3 large tomatoes;
1 tsp. ground paprika;
salt, spices for chicken;
vegetable oil.

Preparation:

Rinse the chicken, rub with salt and spices, leave to soak for 20 minutes.
Meanwhile, cut the onion into rings, chop the garlic, and grate the carrots on a coarse grater.
Wash and remove seeds from bell peppers, then cut into thin strips.
Cut the champignons into slices.
Pour vegetable oil into a saucepan, heat it, add chicken, fry on both sides until golden brown.
After this, add onion, garlic, carrots to the saucepan and fry for 5 minutes.
Add champignons, bell peppers, fry until peppers are ready.
Add tomatoes, paprika, salt.
Cover with a lid and simmer the chicken with mushrooms and bell pepper over low heat for 20 minutes.

Macaroni with champignons, cheese, ham and bell pepper

Ingredients:

300 g champignons;
100 g ham;
200-250 g pasta;
1 carrot;
1 bell pepper;
1-2 onions;
100 g cheese;
2 tbsp. l. vegetable oil;
2-3 tbsp. l. tomato sauce;
ground coriander, pepper, salt - to taste.

Preparation:

Boil the pasta in salted water until tender, drain in a colander, and rinse with cold water.
Wash the champignons, chop and fry in vegetable oil.
Add chopped onion and fry everything together. Add grated carrots, fry, stirring, 2 minutes. Peel the bell pepper, chop finely, add to the pan, fry for 2 minutes.
Add the ham cut into strips, salt and pepper, pour in the tomato sauce, stir, cover the pan with a lid and simmer the vegetables for 3 minutes, stirring from time to time.
Place the boiled pasta, mix gently, sprinkle with grated cheese, and cover the pan with a lid.
Simmer the pasta with champignons, cheese, ham and bell pepper over low heat for 3-5 minutes until the cheese is completely melted.

Champignons with bell peppers cooked in the oven

Bell pepper stuffed with champignons.

Ingredients:

5-6 pods of bell pepper;
300 g pickled champignons;
1 onion;
2 tablespoons sour cream;
2 tablespoons vegetable oil;
2 tablespoons of mayonnaise;
Salt - to taste.

Cooking method:

Wash the bell pepper pods and carefully remove the seeds by making a circular cut at the stalk. Finely chop the mushrooms. Peel the onion, wash and chop.
Mix mushrooms with onions, add salt, and stuff pepper pods with this mixture.
Place the peppers in a mold, add a small amount of water, add sour cream, and place in an oven preheated to 180°C for 10 minutes.
Place champignons with bell peppers, cooked in the oven, on a dish, pour over mayonnaise and the remaining sauce from stewing.

Sour cream pizza with champignons and bell peppers in the oven.

Ingredients:

300 g ready-made pizza base;
400 g champignons;
200 g hard cheese;
1 bunch each of dill, parsley and basil;
3 pods of sweet bell pepper;
100 g sour cream;
20 g mayonnaise;
pepper, salt - to taste.

Cooking method:

Grate the cheese on a fine grater. Wash the champignons and cut into cubes. Wash the dill, parsley and basil, dry and chop. Wash the bell pepper, remove the stems and seeds, cut into cubes. Mix mayonnaise with sour cream.
Grease the pizza base with half the mayonnaise and sour cream mixture. Place champignons, peppers, and herbs on top. Grease everything with the second half of the sauce and sprinkle cheese on top, salt and pepper.
Bake in an oven preheated to 180°C for 15-20 minutes.

Other snacks from champignons with bell peppers

Appetizer of pickled champignons, bell peppers and canned corn.

Ingredients:

200 g corn (canned);
2 eggs;
3 tablespoons of mayonnaise;
3 tablespoons sour cream;
1 bell pepper and ground red pepper.

Cooking method:

Hard boil the eggs, peel and chop. Wash the bell pepper, remove the stem and seeds and cut into small cubes. Cut the butter into slices, mix with eggs, bell pepper and corn, and pepper. Place the appetizer of champignons with bell peppers on a dish, season with a mixture of mayonnaise and sour cream and serve.

Appetizer of champignons and green peas.

Ingredients:

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

Cooking method:

To prepare an appetizer of champignons and bell peppers according to this recipe, the eggs need to be peeled and finely chopped. 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, decorate with rings of bell pepper and sprigs of dill and serve.

Spicy champignon salad with bell peppers and onions.

Compound:

900 g champignons;
100 g carrots;
2 onions;
3 cloves of garlic;
1 pod of red bell pepper;
1 pod of green bell pepper;
2 g black pepper;
50 g sugar;
100 ml sesame oil;
10 ml of vinegar essence or a pinch of citric acid;
Salt - to taste.

Cooking method:

Clean the mushrooms from dirt and rinse. Cut into slices, place the mushrooms in boiling water and cook for 5-7 minutes. Drain the water through a colander and rinse under cold water. Remove seeds and membranes from bell peppers and cut into small pieces. Peel the carrots, cut into slices. Fry carrots and onions in oil, let cool. Season the mushrooms with a mixture of bell pepper, fried carrots, salt, garlic, black pepper (to taste), sugar, citric acid or vinegar. Let it brew at room temperature in an enamel bowl.

Place the salad with champignons and bell peppers on a plate and garnish with sprigs of parsley and dill.

Salad of fresh champignons with bell pepper and celery in Armenian style.

Ingredients:

600 g fresh mushrooms;
100 g lard;
3 cloves of garlic;
600 g sweet bell pepper;
600 g celery root;
1/2 cup vegetable oil;
3 glasses of dry red wine;
salt, pepper - to taste.

Preparation:

Wash the champignons, peel them, cut into thin slices, place in a deep frying pan, add a small amount of vegetable oil, and fry over moderate heat.
Chop the garlic, cut the lard into thin strips, add to the mushrooms. Fry for 10 - 15 minutes, then pour in the wine, let it boil, reduce the heat, simmer covered for another 10 minutes. After this time, remove from heat.
Stir the mushrooms, add salt and pepper, and leave to cool.

Marinated champignons with bell pepper for the winter.

Ingredients:

Champignons – 1 kg;
Sweet pepper – 1 pc. ;
Onions – 1 pc. ;
Garlic – 4 cloves;
Hot pepper – 1 pc. ;
Purified water – 1 l;
Vinegar 9% – 80 ml;
Bay leaf – 4 pcs. ;
Ground black pepper – 1 tsp. ;
Salt – 15 g;
Sugar – 1 tbsp. l. ;
Vegetable oil – 1 tbsp. l.

Preparation:

Wash the mushrooms, place them in a saucepan with salted water, and put on fire. Bring to a boil, then cook for another 5 minutes, stirring constantly.
After the time has passed, drain the mushrooms in a colander and let the water drain.
Prepare the marinade. To do this, pour a liter of water into a saucepan, add bay leaf and black pepper, bring to a boil and simmer for 2 minutes.
After this, add salt, sugar, simmer over low heat for another minute.
Remove the pan from the heat, add vinegar and vegetable oil to the marinade. The marinade for bell peppers and champignons is ready for the winter.
Remove seeds from bell peppers and cut into small cubes.
Chop the onion or cut it into half rings.
Chop the garlic and hot pepper. Mix all the listed components in a deep bowl and place tightly in sterilized jars.
Pour the marinade over the vegetable mixture and cover with a lid.
Turn the jar with pickled champignons and bell pepper over, wrap it in a towel or blanket, and keep it there until it cools completely.

Assorted mushrooms and bell peppers for the winter.

Products per liter jar:

3 bell peppers without seeds;
10 heads of small onions;
2 carrots;
500 g champignons;
2 bay leaves;
2–3 currant leaves;
3 cloves of garlic;
a few peas of allspice;
table vinegar, dill, sugar, salt - to taste.

Preparation:

Add mushrooms and cook for 20 minutes.

Peel, cut the vegetables, place tightly in sterilized jars, fill with brine, add vinegar at the rate of 1 tbsp. spoon per 1 liter of water.

Sterilize this mixture for 1 hour, then roll up with sterile lids. Let cool, turn the jar over, cover with a towel, blanket, etc.

You can also add squash or zucchini to the assortment of pickled champignons with bell peppers prepared according to this recipe.

Salad with chicken, bell pepper, champignons and beans

Ingredients:

Chicken breast (smoked or boiled) – 1 pc. ;
Canned champignons – 250 g;
Bell pepper – 2 pcs. ;
Chicken eggs – 3 pcs. ;
Canned red beans – 200 g;
Hard cheese – 150 g;
Any seasonal greens - to taste;
Lettuce leaves - to taste;
Mayonnaise, sour cream sauce, or any other sauce - to taste.

Preparation:

Beef with champignons, bell peppers and onions in a cauldron

Ingredients:

1 kg beef;
300 g champignons;
2 pods of bell pepper;
70 ml vegetable oil;
3 onions;
pepper, salt - to taste.

Cooking method:

To prepare this dish of champignons, bell peppers and onions, the meat must be washed, cut into pieces of 50–60 g, and sprinkled with a mixture of salt and pepper. Sort the mushrooms, rinse, cut large ones in half, and leave small ones whole. Remove seeds from bell peppers, wash and cut into rings. Peel the onion, wash and cut into rings. Place pieces of meat, onions, bell peppers and mushrooms in a cauldron with heated vegetable oil, fry, pour in a little water. Stew beef with mushrooms and bell pepper until cooked

Pork with champignons, bell pepper and tomato paste

Ingredients:

Pork – 800 g;
Champignons – 250-300 g;
Sweet bell pepper – 2 pcs. ;
Carrots – 1 pc. ;
Onion – 1 head;
Tomato paste – 1 tbsp. l. ;
Ground black pepper - to taste.
Dill and salt - to taste.

Preparation:

Dishes of champignons, tomatoes and bell peppers

Variegated salad with pickled champignons, bell pepper and egg.

Ingredients:

2 pods of red bell pepper;
2 tomatoes;
4 radishes;
2 hard-boiled eggs;
4 tbsp. spoons of pickled champignons;
50 g green onions;
50 g dill and parsley;
vegetable oil - to taste.

Preparation:

Wash all ingredients, chop finely, add salt, season with vegetable oil, and mix. Add chopped herbs.
Bell pepper salad with tomatoes and canned champignons
3 bell peppers, 3 tomatoes, 1 cup canned champignons, 50 g green onions, 50 g dill (or dill with parsley), 1 jar of mayonnaise
Cut the pepper pods into strips, add slices of tomatoes, chopped green onions and herbs. Mix everything. Add finely chopped canned mushrooms.
Season with mayonnaise.

Champignon salad with tomatoes and bell peppers can be decorated with strips of red pepper.

Chicken with champignons and bell pepper.

Ingredients:

700-800 g chicken thighs or other parts;
2 onions;
1 carrot;
2 large bell peppers;
2-3 cloves of garlic;
300 g champignons;
3 large tomatoes;
1 tsp. ground paprika;
salt, spices for chicken;
vegetable oil.

Preparation:

Rinse the chicken, rub with salt and spices, leave to soak for 20 minutes.
Meanwhile, cut the onion into rings, chop the garlic, and grate the carrots on a coarse grater.
Wash and remove seeds from bell peppers, then cut into thin strips.
Cut the champignons into slices.
Pour vegetable oil into a saucepan, heat it, add chicken, fry on both sides until golden brown.
After this, add onion, garlic, carrots to the saucepan and fry for 5 minutes.
Add champignons, bell peppers, fry until peppers are ready.
Add tomatoes, paprika, salt.
Cover with a lid and simmer the chicken with mushrooms and bell pepper over low heat for 20 minutes.

Macaroni with champignons, cheese, ham and bell pepper

Ingredients:

300 g champignons;
100 g ham;
200–250 g pasta;
1 carrot;
1 bell pepper;
1–2 onions;
100 g cheese;
2 tbsp. l. vegetable oil;
2–3 tbsp. l. tomato sauce;
ground coriander, pepper, salt - to taste.

Preparation:

Boil the pasta in salted water until tender, drain in a colander, and rinse with cold water.
Wash the champignons, chop and fry in vegetable oil.
Add chopped onion and fry everything together. Add grated carrots, fry, stirring, 2 minutes. Peel the bell pepper, chop finely, add to the pan, fry for 2 minutes.
Add the ham cut into strips, salt and pepper, pour in the tomato sauce, stir, cover the pan with a lid and simmer the vegetables for 3 minutes, stirring from time to time.
Place the boiled pasta, mix gently, sprinkle with grated cheese, and cover the pan with a lid.
Simmer the pasta with champignons, cheese, ham and bell pepper over low heat for 3-5 minutes until the cheese is completely melted.

Champignons with bell peppers cooked in the oven

Bell pepper stuffed with champignons.

Ingredients:

5–6 pods of bell pepper;
300 g pickled champignons;
1 onion;
2 tablespoons sour cream;
2 tablespoons vegetable oil;
2 tablespoons of mayonnaise;
Salt - to taste.

Cooking method:

Wash the bell pepper pods and carefully remove the seeds by making a circular cut at the stalk. Finely chop the mushrooms. Peel the onion, wash and chop.
Mix mushrooms with onions, add salt, and stuff pepper pods with this mixture.
Place the peppers in a mold, add a small amount of water, add sour cream, and place in an oven preheated to 180°C for 10 minutes.
Place champignons with bell peppers, cooked in the oven, on a dish, pour over mayonnaise and the remaining sauce from stewing.

Sour cream pizza with champignons and bell peppers in the oven.

Ingredients:

300 g ready-made pizza base;
400 g champignons;
200 g hard cheese;
1 bunch each of dill, parsley and basil;
3 pods of sweet bell pepper;
100 g sour cream;
20 g mayonnaise;
pepper, salt - to taste.

Cooking method:

Grate the cheese on a fine grater. Wash the champignons and cut into cubes. Wash the dill, parsley and basil, dry and chop. Wash the bell pepper, remove the stems and seeds, cut into cubes. Mix mayonnaise with sour cream.
Grease the pizza base with half the mayonnaise and sour cream mixture. Place champignons, peppers, and herbs on top. Grease everything with the second half of the sauce and sprinkle cheese on top, salt and pepper.
Bake in an oven preheated to 180°C for 15–20 minutes.

Other snacks from champignons with bell peppers

Appetizer of pickled champignons, bell peppers and canned corn.

Ingredients:

200 g corn (canned);
2 eggs;
3 tablespoons of mayonnaise;
3 tablespoons sour cream;
1 bell pepper and ground red pepper.

Cooking method:

Appetizer of champignons and green peas.

Ingredients:

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

Cooking method:

Spicy champignon salad with bell peppers and onions.

Compound:

900 g champignons;
100 g carrots;
2 onions;
3 cloves of garlic;
1 pod of red bell pepper;
1 pod of green bell pepper;
2 g black pepper;
50 g sugar;
100 ml sesame oil;
10 ml of vinegar essence or a pinch of citric acid;
Salt - to taste.

Cooking method:

Clean the mushrooms from dirt and rinse. Cut into slices, place the mushrooms in boiling water and cook for 5–7 minutes. Drain the water through a colander and rinse under cold water. Remove seeds and membranes from bell peppers and cut into small pieces. Peel the carrots, cut into slices. Fry carrots and onions in oil, let cool. Season the mushrooms with a mixture of bell pepper, fried carrots, salt, garlic, black pepper (to taste), sugar, citric acid or vinegar. Let it brew at room temperature in an enamel bowl.

Place the salad with champignons and bell peppers on a plate and garnish with sprigs of parsley and dill.

Salad of fresh champignons with bell pepper and celery in Armenian style.

Ingredients:

600 g fresh mushrooms;
100 g lard;
3 cloves of garlic;
600 g sweet bell pepper;
600 g celery root;
1/2 cup vegetable oil;
3 glasses of dry red wine;
salt, pepper - to taste.

Preparation:

Wash the champignons, peel them, cut into thin slices, place in a deep frying pan, add a small amount of vegetable oil, and fry over moderate heat.
Chop the garlic, cut the lard into thin strips, add to the mushrooms. Fry for 10 - 15 minutes, then pour in the wine, let it boil, reduce the heat, simmer covered for another 10 minutes. After this time, remove from heat.
Stir the mushrooms, add salt and pepper, and leave to cool.
Peel the celery and cut into strips. Cut the peppers into two parts, removing the core, and chop into thin strips. Combine celery and pepper, lightly pour oil and place in a salad bowl.
Place cooled mushrooms on top. Place everything in the refrigerator on the bottom shelf. Before serving, garnish with pepper.