Milk mushroom sauce name. Champignons in milk: recipes for first and second courses. Classic champignon sauce

Champignon is a common, accessible version of mushrooms that we learned to grow entirely at home, so to speak, put it into production. Nowadays, the shelves of all stores and supermarkets are filled with them, so they cannot be called exotic. But there is a plus to this: abundance guarantees low cost, and properly prepared mushroom sauce from champignons will turn any dish into a masterpiece. So don’t be afraid to experiment, the taste will pleasantly surprise you, the sauce is used as an addition to the main dish, it can be served fully with a side dish, the only difference is in the method of preparation.

The main rule for preparing the sauce is the heat treatment of the mushrooms themselves; you should not overcook them or dry them out in a frying pan, however, excess moisture will make the dish watery, which will also affect the final taste characteristics. Mushroom champignon sauce should be rich, thick and satisfying.

To do this, you can change the ingredients, for example, cream for sour cream, add flour or, conversely, dilute with milk. There is a recipe with cheese for mushroom sauce; it can replace flour, while the champignon sauce itself will not suffer in any way, but the cheese aroma will add a milky piquancy.

If you like cheese, you can use smoked sausage cheese as an option. Combined with champignon mushrooms, this is the best, original sauce recipe and very easy to prepare. You can learn other delicious recipes from our article.

Minimum set of products for cooking in different variations:

Champignon;
sour cream, milk or cream;
onions, garlic or tomatoes;
flour, starch or cheese;
salt, pepper, spices;
parsley or dill;
oil, butter or vegetable;
Additives: boiled eggs, corn, minced meat, and whatever else your imagination allows.

If you want to use the sauce as an addition to another dish, you need to chop all the ingredients finely or even put them through a blender. If your goal is a complete ready-made dish with a side dish (cereals, potatoes, vermicelli), then you should cut it larger.

Delicious champignon sauce with cream

A very satisfying recipe - mushroom sauce from champignons - becomes thicker and tastier when cooked with cream, you don’t have to use butter. The percentage of fat in the cream will not affect the sauce, but will only emphasize the pleasant taste of the champignons.
From the products we will need:

butter – 20-30 g for frying mushrooms;
fresh mushrooms – 200-500 g;
garlic – 1-3 cloves (optional);
grated lemon zest - 1 teaspoon;
cream – 200-300 g;
ground pepper, nutmeg, salt - to taste.

Let's start cooking:

Wash fresh mushrooms under the tap, cut off the ends of the stems, remove stains and dirt, and dry. Cut into slices, the size depends on your preference.
Heat the oil in a frying pan, add the mushrooms and fry until the excess moisture evaporates.
Take a lemon, wash it well and dry it. We grate the zest on a fine grater, all over the lemon, not reaching the pulp, only the yellow part. When a lemon is “stripped” it is not a death sentence; it can be used further, but the storage method is a little different. Cut it into slices, sprinkle with sugar, put it in a container with a lid and put it in the refrigerator; the shelf life in this form is unlimited.
When the mushrooms are stewed, pour the cream into the frying pan, add salt, pepper, sprinkle with nutmeg and lemon zest, mix well and simmer for another 5-7 minutes.
Garlic should be added at the very end, as it does not like prolonged heat treatment.

The mushroom sauce is ready, add it to chops, fish or poultry, serve with pasta or buckwheat; the aroma of champignons combined with cream will pleasantly and deliciously surprise you.

Delicate champignon sauce with sour cream

A quick, delicious recipe for mushroom sauce for a minimal budget using champignons with milk or sour cream (your choice). Due to its delicate, airy consistency, milky taste and characteristic color, the dish is called white mushroom champignon sauce.

The set of products is very simple:

fresh champignons;
a little milk or sour cream;
a pair of onions;
a little flour;
pepper and salt.

Step-by-step preparation of the tender mushroom sauce is presented in the video recipe:

Unusual mushroom sauce from canned champignons

Do you have a jar of canned champignons lying around at home? Can't you imagine what new things you can come up with from them? Then our recipe is especially for you.

Lenten sauce with champignon yoghurt is suitable for diet lovers, and with egg, cream, sour cream or milk it will delight the rest of the family. You can prepare many dishes from canned mushrooms; as a rule, they are all known and tested by the majority, but champignon sauce will pleasantly surprise even experienced eaters.
We will need the following products:

a can of canned mushrooms;
sour cream, milk, cream or yogurt;
several boiled eggs;
oil of any kind;
bulb;
greens (fresh or dry);
spices to taste.

Step-by-step preparation:

Do not open the jar of mushrooms all the way and drain all the liquid. If the mushrooms are chopped, great, whole ones need to be chopped.
Peel and finely chop the onion. Alternatively, even green onions will do.
In a heated frying pan with oil, fry the onion until golden brown.
Then add the mushrooms and fry over low heat for 10 minutes.
Peel the eggs and grate them whole on a coarse grater.
Pour the eggs into the pan, add sour cream, herbs and spices. Simmer for another five minutes and it's done.

If you want to omit the eggs and make an all-diet version, use a spoonful of flour to thicken, low-fat yogurt for the dressing, and milk instead of butter for the sauté.

Simple mushroom sauce for pasta: recipe

An easy recipe for seasoning pasta products, which with mushroom sauce from champignons will effectively highlight and complement the dish.

Products:

fresh mushrooms 300 gr;
onion - 1 piece;
cream 15% - 250 ml;
dill – 1 bunch;
spices to taste (salt, pepper);
vegetable oil for frying.

Detailed cooking instructions are presented in the video:

Classic mushroom sauce for pasta

In order to turn ordinary pasta into an original, interesting and satisfying dish, like in the best restaurants, we only need champignon sauce. Quick recipe, tasty and inexpensive. The simplest set of products, but you can feed the whole family.

Ingredients:

spaghetti – 200 gr;
one onion;
fresh champignons – 250 gr;
salt, pepper, spices;
cream 20% fat – 200 gr.

Video instructions for cooking:

Milk sauce

This recipe is exclusively based on milk, so you can prepare the sauce even if you don’t have sour cream or cream at home, control the fat content, thicken with hard cheese, which will only enhance the mushroom aroma of the champignons. Also, a combination of milk and butter can easily replace cream, and it will be even tastier. As a result, you will get a mushroom sauce from champignons with milk that is no worse than the recipe for sour cream and cream.

A simple set of products:

mushrooms;
milk;
onion;
salt, pepper, citric acid;
hard cheese;
oil;
parsley;
spoon of flour.

Let's boil the milk, no matter where you purchased it and no matter how unsure of the quality, do not neglect this point. Firstly, the safety of family and friends comes first, and secondly, this dish will even be stored much longer than with raw milk.
Wash the mushrooms thoroughly, clean the stems, dry and cut.
The onion must be peeled, finely chopped and fried in a frying pan with butter until almost cooked.
Add the mushrooms to the onion and simmer until excess moisture evaporates.
Grate the cheese into shavings on a coarse grater.
When everything is ready in the frying pan, pour in the milk, after stirring a spoonful of flour in it. Salt, pepper, add a pinch of citric acid, mix, simmer for seven minutes.
At the very end, generously sprinkle the contents of the pan with cheese shavings, cover with a lid and let the shavings melt completely.
The milk sauce is ready, when serving, garnish with a couple of whole sprigs of parsley or finely chopped herbs, enjoy your meal.

Spicy mushroom sauce for spaghetti

The recipe is perfect for spaghetti, will decorate any meat dishes, fish or poultry, and mushroom sauce from champignons is in perfect harmony with potatoes and cereals. Even a child can cook, but how can you easily diversify the family diet with the help of an ordinary set of products:

freshly cooked spaghetti – 450 g;
mushrooms - 750 gr;
low-fat cream – 225 ml;
a couple of spoons of soy sauce;
a couple of cloves of garlic.

Step-by-step preparation of this recipe:

Tomato sauce with champignons

A very unusual and tasty recipe. Mushroom sauce can be made from frozen mushrooms and is no less tasty than from fresh champignons. Try it, this dish may surprise you.

Product set:

fresh mushrooms;
cream or sour cream;
butter or olive oil;
a couple of onions;
1-3 cloves of garlic;
tomato paste;
a little wheat flour;
salt, allspice, bay leaf;
greenery.

Preparation:

Wash well and clean the mushrooms. We cut off the spots and the end of the leg. Dry and cut as convenient, it doesn’t matter.
Peel the garlic and onions. Cut the onions into cubes and the garlic into thin rings.
Heat a frying pan with oil, fry the onion until golden brown, add the mushrooms, simmer until excess moisture is removed.
Mix the tomato paste with flour and cream and pour it into the frying pan with the onions, a pinch of salt, a couple of allspice peas, and a bay leaf.
At the very end, sprinkle with garlic and simmer for three minutes, decorate with herbs, the dish is ready.

Sauce for meat

An exquisite option for serving meat, mushroom sauce made from champignons will highlight your dish, adding to it an indescribable taste and aroma.

100 grams of mushrooms;
300 ml cream;
one whole onion;
a pinch of salt and pepper;
50 g butter;
wheat flour, one spoon;
4 tablespoons of vegetable oil.

Cooking will not take much time, and the detailed recipe will quickly teach you all the nuances:

Delight your loved ones with original recipes from the article and share dish ideas on social networks. Don't forget to bookmark the article so you don't lose it. All the best and bon appetit, friends.

The great Cervantes believed that the best sauce in the world is hunger. The classic is right: when we are hungry, we can only distinguish edible food from inedible food; it is good to sybaritize on a full stomach. All sorts of teriyaki, pesco, tabasco and other gourmet delights were invented by some well-fed people for others. Mushroom sauce with milk, which we traditionally call gravy, is a completely different matter. Mushroom gravy is very democratic, easy to prepare and makes ordinary pasta, vegetables, cereals, meat or fish almost festive dishes. The sauce with milk, the recipe for which is offered today, enhances the taste of the main dish and gives it additional “notes”.

Milk sauce can be prepared from forest mushrooms, and not only porcini mushrooms and boletus mushrooms will be used, but also russula and chanterelles. We offer a recipe with champignons or oyster mushrooms, since these mushrooms are available to every city resident all year round.

The gravy can be served separately or included as part of the main dish. For example, you can bake meat in sauce - it will be imbued with flavor. The recipe for mushroom sauce with milk will not change, if you want to make it a separate dish and serve with croutons - it will turn out to be a delicious appetizer.

General cooking rules

The sauce can be made from any type of mushroom. The consistency depends on the purpose. For example, for spaghetti it should be liquid, but for an appetizer it should be thicker. Some cooking rules remain relevant in all cases:

A dish of porcini mushrooms, even dry ones, will be very aromatic. You can flavor a dish of champignons or oyster mushrooms by adding a little porcini mushrooms, boletus, and boletus, ground into powder.
Honey mushrooms have a sweetish taste, and chanterelles give the dish an orange color.
Mushrooms love dairy products. Sour cream, cream, milk, butter develop aroma, soften the taste and texture.
A mixture of vegetable oil and butter is the best option for frying. Vegetable oil does not allow the butter to burn, and the aroma of the dish is revealed to its maximum.
Spices should not interrupt the delicate taste and smell - do not get carried away with strong-smelling seasonings.

Recipe for champignon sauce with milk

Cooking time – 40 minutes. Number of servings – 4-5.

Champignons are a universal product from which you can prepare everything except dessert. Soups, side dishes, stews, pies, dumplings, and gravies turn out tender and tasty. Champignons can be boiled, baked in the oven and grilled, fried and added raw to salads. For vegetarians, they will be a complete replacement for meat.

First of all, according to the recipe, you need to prepare the milk sauce. Don’t worry - it’s prepared in a matter of minutes, the main thing is to introduce all the ingredients in a clear sequence, without moving the cooking processes at will. Pour milk into the saucepan or pan in which you are going to cook it and place the container on the stove. Bring to a boil and reduce heat.

According to the recipe, add wheat flour to the milk using a whisk - it will become the best tool in this culinary process, as it will prevent the formation of lumps. Salt the sauce. Simmer the milk mixture on the fire for literally another 1-2 minutes and turn off the heat.

Then start cooking the mushrooms - rinse them in water and remove all contamination. Cut into pieces, trying to follow the recipe and handle them as carefully as possible, and fry in hot vegetable oil in a frying pan or some other container. You should not pour in a lot of oil, as it will overwhelm the delicate mushroom taste - just a few drops so that the surface of the dish in which you will fry them is not dry.

Mushroom cooking will take no more than 5-7 minutes. Carefully monitor the process and, as soon as the dish is covered with a golden crust and all the juice released by them has disappeared, then pour the pre-prepared milk sauce into the container, which until this moment was waiting for its fate on the side. Mix everything well and simmer for 3-5 minutes over low heat until fully cooked.

Chop a bunch of fresh parsley or dill, if desired, and add it to the container. Stir again and cover the dish with a lid. Turn off the heat and let the dish sit for a while.

Serve the mushroom dish, the recipe for which you have already prepared with us, in any form - it is invariably tasty and aromatic!

Mushrooms are not only a very tasty and high-calorie product, but also very healthy, containing a lot of proteins and vitamins, such as D, A, B1 and C, which help improve the general condition of the human body. For this reason, mushrooms are very frequent guests in the kitchens of housewives. Moreover, they can be purchased at any grocery store or collected independently in the forest. Various sauces made from this product are very common in use and add piquancy to even the simplest dishes. Today we will look at mushroom sauce with milk.

Currently, stores are overflowing with various sauces, but if you prepare them with love at home, they will be much healthier and tastier than store-bought ones. Milk and mushroom sauce has an intense flavor and incredibly impressive aroma and will be a godsend for you if you don’t know how to make changes to your diet, and also if you are fasting, it will simply be a necessary component of your menu.

Mushroom sauce with milk is prepared from various mushrooms, both fresh and dried, frozen, it is very simple to prepare and will make ordinary pasta, potatoes, cereals, meat, fish and much more. other holiday dishes. The advantage of mushroom sauces is that there is no need to use expensive ingredients because mushrooms by their nature have a pronounced taste in order to be the main note in the gravy. Our article will help you figure out how to prepare a delicious sauce.

Now we will look at the general principles of making sauces. The relish can be made with different types of mushrooms. Density depends on the purpose. For example, for spaghetti it should be made thin, but if used as a snack, it should be thick. Certain cooking principles remain important in absolutely all options:

dishes prepared from porcini mushrooms, including even dry ones, will be incredibly aromatic. If you prepare dishes from oyster mushrooms or champignons and add a little mashed porcini mushrooms or boletus or boletus mushrooms, then your dish will become more flavored;
if you add honey mushrooms to the food, it will have a sweetish taste, and the chanterelles will give a bright orange color;
cooked mushrooms with dairy products such as milk, butter, sour cream more express their aroma, while their taste and structure soften;
To reveal the maximum aroma of your dish when frying, it is better to mix vegetable and butter;
You should not get carried away with fragrant seasonings, as they can interrupt the pleasant taste and aroma of the food.

Now we will provide a recipe for mushroom seasoning, since they are available all year round. And mushroom sauce made from champignons with milk is considered universal and goes well with all prepared dishes, be it fish, beef, potatoes, pasta, vegetables, casseroles, and much more. etc. or an ordinary slice of bread spread with it will be incredibly appetizing. It is no coincidence that the French have a proverb: “Even old skin can be eaten with mushroom sauce,” and this says it all without exception.

List of food products included in the recipe:

0.5 l of milk;
1 medium sized onion;
0.3 kg champignons;
20 g butter;
50 g vegetable oil;
40g starch;
2 cloves of garlic;
1 pinch of nutmeg + dried basil and parsley;
black pepper and salt to taste.

Preparation:

The seasoning is prepared using the universally famous bechamel milk sauce; we believe that many housewives know how to make it, because it is used in numerous dishes. Although if you are not familiar with this sauce, then there will be no difficulties in preparing it, since it is completely simple to prepare.

First of all, put the butter in a well-heated frying pan and wait for it to warm up, add thinly chopped onion to it, fry it until transparent.

Mushrooms should be thoroughly washed, placed in a colander to drain, or dried with a clean towel. Next, cut them into small pieces of the same size, add them to the onion and fry for about five minutes.

After that, add well-sifted flour to the pan, mix thoroughly, after frying a little, pour in the milk in a thin stream, constantly stirring so that the seasoning turns out homogeneous and without lumps.

Next, boil the seasoning for another two minutes, bringing it to the required consistency, and at the final stage, add salt and pepper, add ground nutmeg, dried basil, parsley and well-chopped garlic.

We serve ready-made mushroom sauce with milk as an addition to main dishes, and you can also spread it on bread and make a layer in casseroles.

Don’t hesitate, take the recommended recipe as a base and confidently create your own culinary masterpieces. Just imagine if you serve milky mushroom sauce for spaghetti, potato pancakes or meat, fried fish, the mention of these dishes will already make your mouth water, and together with the sauce they will be much tastier. Even if you serve this gravy with regular porridges, their taste will be greatly transformed. It should be remembered that in addition to the excellent taste, mushrooms provide our body with great benefits; they contain granulosa, trace elements, protein and tannins. Bon appetit!

When cooked in milk, mushrooms turn out tender, with a bright, rich taste. Most often, first courses or various sauces are prepared with the addition of a dairy component, but this ingredient can also be used to prepare second courses. If you prefer a dietary option, use skim milk, and if you want to make a hearty dish, you can replace this product with cream.

Soup with zucchini and champignons in milk.

Ingredients:

2 tbsp. spoons of dried champignons
300 g zucchini
250 ml milk
2 tbsp. tablespoons chopped parsley
1 carrot
1 onion
4 tbsp. spoons of sour cream
pepper

Peel and grate the carrots and zucchini, chop the onion.

First soak the mushrooms, then boil them in a saucepan, changing the water twice. Strain the broth, cut the mushrooms into strips.

Pour milk into the mushroom broth, add salt, pepper and mix thoroughly. Place zucchini, carrots, onions and chopped mushrooms into a pot. Pour milk and mushroom broth, season with sour cream, sprinkle with salt and pepper, close with a lid and place in a moderately preheated oven for 20 minutes.

Before serving, sprinkle the soup with champignons and milk with chopped herbs.

Soup with champignons in milk with rice.

Ingredients:

100 g dried champignons
150 ml milk
50 g rice
30 g carrots
25 g onion
1 tbsp. spoon of sunflower oil
50 g potatoes
spices
spices
sour cream

Dried mushrooms can be soaked in warm milk for 2-3 hours.
After this, squeeze the mushrooms, cut them and put them in boiling water.
Then add rice, carrots and onions fried in sunflower oil, potatoes, spices (in summer you can add herbs).
Serve with sour cream.

Ingredients:

1 liter of water (or broth)
300 g quick-frozen mushrooms
2 tbsp. spoons of flour
1 carrot
1 onion
1 potato
2 tbsp. spoons of butter
2 eggs
1 tbsp. spoon of milk
100 ml cream
salt to taste

Defrost the champignons and chop them. Combine them with peeled and chopped carrots and onions, simmer in a frying pan with butter (5 minutes).
Dry the flour, dilute with milk and mix with stewed vegetables and mushrooms. Transfer the mixture into a pot.
Separate the egg yolks from the whites, mix with cream, bring to a boil in a small container, stirring thoroughly, pour into the pot. Add peeled and diced potatoes, water or broth.
Cover the pot with champignon cream soup + milk with a lid and place in a moderately preheated oven for 35–40 minutes.

Champignon puree soup with milk.

Ingredients:

600 g champignons
2 tbsp. spoons of flour
1 liter of milk
4 tbsp. spoons of butter
250 ml water
1 carrot
1 onion

Refueling:

2 egg yolks
200 ml cream (milk)

Peel the mushrooms, chop and simmer (with 1 tablespoon of oil) with chopped carrots and a whole onion under the lid for 40–45 minutes. Then add water and boil.
In a saucepan, fry 2 tbsp. spoons of flour and 2 tbsp. spoons of butter, add hot milk, 1 glass of vegetable broth (water), boil and add mushrooms (without carrots and onions).
Cook for 20 minutes. Season with salt, butter and yolks mixed with cream (or milk).
Serve champignon cream soup with milk prepared according to this recipe with croutons.

Cream soup of champignons with milk.

Ingredients:

250 g bones (for broth)
300 g champignons
150 g vegetables
1.5 liters of water
250 ml milk
2 egg yolks
20 g butter
15 g flour
pepper

Boil mushrooms in a small amount of water and oil. Grind them and combine with strained broth, cooked in water from bones and vegetables.
Season with flour diluted in cold broth, add salt and pepper. At the end, pour the beaten yolks with milk into the creamy mushroom soup with milk prepared according to this recipe.

Creamy soup with champignons in Florentine style.

Ingredients:

1 liter light meat broth
1 liter of milk
200 g champignons
1 onion
1 clove of garlic
150 g frozen spinach
1 tbsp. spoon of wheat flour
1 yolk
80 g cream
pepper

Mix finely chopped mushrooms, onions, garlic and spinach, heat at 100% under the lid for 8 minutes. Add flour and stir evenly until smooth. Mix milk, broth and spices and pour into the pan. Heat for another 5 minutes at 70%, covered, until boiling. Dilute the yolk with cream and pour into the champignon puree soup with milk before serving.

Champignon puree soup.

Ingredients:

400 g fresh champignons
1 onion
1 clove of garlic
500 ml hot broth
250 ml milk
50 ml cream
3 tbsp. spoons of food starch
green onions
pepper

Finely chop the onion and garlic. Set one or two champignons (depending on their size) aside for decoration, and finely chop the remaining champignons. Place finely chopped onions, garlic and champignons in a closed bowl and simmer for about 5 minutes at 100%. After this, add hot broth, along with which grind the champignon mixture until puree is obtained, and add milk to it. Cook all this for 4-5 minutes at 100% in a closed bowl. Mix food starch with cream, and then with soup. After this, boil again for about 5 minutes at 100%. Add salt and pepper, garnish the mushroom soup made from champignons with milk with chopped pieces of fresh mushrooms and finely chopped green onions.

Delicious sauces with champignons and milk

Sauce with champignons, onions and milk.

Ingredients:

For 300 g of mushroom broth - 300 g of milk
100 g chopped champignons
1 bay leaf
1–2 onions
50 g butter
1 tablespoon flour
pepper

Place finely chopped onions and bay leaves in a saucepan, pour in milk and mushroom broth, and boil. Let sit for 15 minutes, then strain.

Fry the flour in a saucepan until golden brown, pour in the strained broth. Bring the sauce to a boil with continuous stirring, add salt and pepper to taste and simmer for 20 minutes over low heat. Add chopped mushrooms to the prepared sauce.

This delicious mushroom sauce made from champignons with milk is served with boiled chicken, brains, and eggs.

Sauce with champignons and milk.

Ingredients:

Milk - 0.5 liters
Flour - 2 tbsp. spoons
Champignons - 300 g
Vegetable oil for frying mushrooms
Butter-10 g
Salt to taste

Pour flour into a frying pan without oil and fry until golden brown. Wash the champignons, cut into thin slices, fry in another frying pan in vegetable oil. Sift the fried flour through a sieve into a saucepan, add milk, stir, add mushrooms, salt, and butter. Place the pan on the stove over medium heat and bring to a boil, stirring constantly. The sauce should be thick (the consistency of sour cream). If the mushroom sauce from champignons with milk prepared according to this recipe is too thick, you can add water and boil for another 2 minutes.

Mushroom sauce with champignons, sour cream and milk.

Ingredients:

For 400–500 g of fresh or 200–250 g of salted champignons – 80–100 g of fat or lard
2 onions
1–2 tablespoons flour
1.5–2 glasses of milk
2–3 tablespoons sour cream
green onions
pepper

Cut the lard into cubes and lightly brown, add champignons and chopped onions, simmer everything. Sprinkle with flour, salt and pepper to taste, stir and simmer for a few more minutes, then add milk and cook for 10 minutes. At the end of cooking, add sour cream and chopped herbs.

Light mushroom sauce made from champignons with milk is served with boiled potatoes, mashed potatoes, vegetables, and meat cutlets.

Mushrooms with milk, fried in a frying pan

Champignons in milk batter.

Ingredients:

500 g fresh champignons
80 g flour
1 egg
125 ml milk
1 teaspoon sugar
vegetable oil
salt to taste

Peel the mushrooms, cut off the stems, wash the caps and boil in a small amount of water. Then remove them from the broth and dry. (Use the decoction and stems of mushrooms for preparing other dishes.)
Prepare the batter: pour flour into a bowl, add egg, salt, sugar, pour in milk and stir everything well.
Pour oil into a deep frying pan and heat well over high heat. When it warms up, reduce the heat to low.
Dip the boiled mushroom caps into the batter and place in boiling oil. Place the fried mushrooms in a plate and let the oil drain.
Before frying mushrooms, check that the oil is hot enough. To do this, you can throw a piece of mushroom into the oil, and if there is no strong foaming, the deep fat will be well heated.

Champignons soaked in milk and fried in a pan.

Ingredients:

9–10 large champignons
250 ml milk
1 egg
4–5 tbsp. spoons of ground crackers
3–4 tbsp. spoons of fat
pepper

Wash the mushrooms thoroughly and soak for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The decoction is used to make soup or sauce.)
Sprinkle the mushrooms with seasonings, dip in beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the mushrooms on both sides in hot fat until golden brown.
Champignons soaked in milk and fried in a pan, served with fried potatoes (or mashed potatoes), horseradish sauce and a salad of cucumbers and tomatoes (or red peppers).

Chicken fillet with champignons, stewed in milk or cream

Ingredients:

Chicken breast - 300 g
Champignons - 8 pcs.
Onions - 1 pc.
Flour - 1 tbsp. l.
Milk or cream - 200 ml
Butter - 20 g
Vegetable oil - to taste
Salt, pepper, dill or parsley - to taste

To prepare champignons stewed in milk, the onion needs to be peeled, washed, and finely chopped. Pour vegetable oil into a frying pan, heat it, add the onion and fry until golden brown. After this, put the onion in a small cup, leave the oil in the frying pan.

Cut the chicken fillet into small pieces, throw it into a frying pan with oil, fry on all sides over high heat until half cooked, then put it in a separate container. Now you should throw the washed, peeled, sliced champignons into a frying pan with vegetable oil. Fry over medium heat until soft.

In a frying pan, combine chicken, mushrooms, onions, salt and pepper, put on fire, add flour, mix thoroughly. Pour in the milk or cream, stirring the contents of the pan constantly to prevent lumps from forming. Wait for the milk to boil, add chopped herbs, simmer over low heat for 5 minutes. After this time, add a piece of butter and cover the pan with a lid. Let the chicken fillet with champignons and milk brew for 10 minutes.

Chicken breast with champignons and melted cheese, stewed in milk

Ingredients:

Chicken breast – 400 g
Champignons – 200 g
Milk 1% – 200 g
Processed cheese – 1 pc.
Onion – 1 pc.
Salt (to taste) – 2 g

To prepare this dish, you should stock up on two frying pans.

Cut the chicken breast into pieces and fry in vegetable oil in a frying pan. Wash the champignons, peel, cut into slices, throw into another frying pan, fry with chopped onion without adding oil. Simmer both the chicken and the mushrooms, covered, over low heat for 15 - 20 minutes. In 5 min. Before cooking, remove the lid so that all the liquid evaporates. After this, combine the mushrooms with the chicken in one frying pan, add salt, mix well, add milk, cover with a lid, simmer for 10 minutes. Grate the processed cheese, add the chicken breast with champignons, simmering in milk, and keep on the fire for another 5 minutes.

Chicken with champignons, sour cream, cheese and milk

Ingredients:

Half a broiler chicken
300 g champignons
1 onion
1 tbsp. l. vegetable oil

For the sauce:

100 g cheese
1 tbsp. l. flour
0.5 cups milk
2 tbsp. l. sour cream
1 tbsp. l. mayonnaise
1 tbsp. l. butter
pepper
parsley

Boil the chicken until cooked, cool the broth, remove the meat, divide it into small pieces. Wash the champignons, peel and chop finely. Chop the onion. Throw the mushrooms and onions into a frying pan and fry in vegetable oil for 3 - 4 minutes, then add chicken meat, half a glass of chicken broth, and simmer covered for 5 minutes.

Preparation of sauce for champignons in milk with cheese: melt butter, pour flour into it, dilute with milk, stir, fry for 2 minutes. Add mayonnaise, salt, pepper. Wait for the sauce to boil, then add the grated cheese.

Transfer the mixture of meat, onions and mushrooms to a baking dish or ceramic dish, pour in the sauce, and place in the oven for 5 minutes. Sprinkle the finished chicken with champignons and milk with herbs.