Lenten dishes with mushrooms are a great substitute for meat. Recipes of various lenten dishes with mushrooms: salads, soups, bigus, casseroles

Lenten dishes with mushrooms are a great substitute for meat. Recipes of various lenten dishes with mushrooms: salads, soups, bigus, casseroles

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

Mushrooms are cooked with first and second dishes, salads and pastries.

Lenten dishes with mushrooms - the basic principles of cooking

In salads, pickled, boiled or fried mushrooms are used. Lenten salads with mushrooms are nourishing and incredibly tasty.

Hot, nourishing, lean mushroom soup is perfect for lunch. Soups with mushrooms boiled with vegetables, cereals or noodles. It can be soups, borscht or lean soup.

Main dishes with mushrooms are also cooked with vegetables, legumes or cereals. Mushrooms are boiled, then fried or stewed with the rest of the ingredients.

Mushrooms for lenten dishes, you can use dried, pickled or fresh mushrooms. The main requirement is that only vegetable products are used in the preparation of lenten dishes with mushrooms.

Recipe 1. Fasting salad with mushrooms and vegetables


sweet large carrots;

table salt;

three fresh, large champignons;

60 ml rast. oils;

large onion;

5 ml of lemon juice;

half art. frozen green peas;

ground black, and chili, coriander.

Method of preparation

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

2. Peel off the cap of champignons, cut the legs, wash the mushrooms, and dry with a napkin. Chop the champignons with not very thin slices.

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

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

5. Put the pan on the stove, pour a little oil and fry the mushrooms on intense fire until golden brown. Salt, pepper a little, and remove the mushrooms on a plate. 6. Pour more oil into the pan, and put onion, slightly twist the fire, and fry it until soft. Salt, and shift to the mushrooms.

7. In the same pan, put a carrot and fry until soft. Put it in a plate with mushrooms and onions. Add green peas to vegetables. Season with coriander, hot and black pepper.

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

Recipe 2. Fasting salad with mushrooms and crab sticks


200 g crab sticks;

200 g of lean mayonnaise;

150 grams of rice;


large onion;

250 g marinated mushrooms;

jar of canned corn.

Method of preparation

1. Rinse the rice until the water is clear. Boil the cereal and fold it in a colander. Rinse again and leave to all glass water.

2. Open the cans of mushrooms and corn. Drain the pickles from both cans.

3. Release the crab sticks from the film and chop them into pieces.

4. Peel the bulb, rinse and chop.

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

6. Fold all ingredients in a bowl, salt. Add lean mayonnaise and mix. Put in a salad bowl and decorate with greens.

Recipe 3. Lenten potatoes with mushrooms


a kilo of potatoes;

salt, cilantro and ground pepper;

350 g of champignons;

parsley and dill - a bunch;

50 g onion;

20 g carrots;

85 g of sunflower oil;

flour - 35 g

Method of preparation

1. Rinse the potatoes thoroughly, and boil them right in the skin. Drain the potatoes with water, peel and cut into large chunks.

2. Peel the onions from the husk, rinse and cut into small feathers. Peel and grate the carrots.

3. Remove the film from the mushroom caps and chop them. Put the mushrooms and onions in the heated sunflower oil and fry until golden. Pour the flour, stir and fry a little more. Then pour in a small amount of water, and lay out the carrot. Mix everything, salt, and simmer for about 20 minutes. 4. Put the potatoes in a heat-resistant form, spread the mushrooms and vegetables on top, pepper, sprinkle with cilantro, sprinkle with oil and send to the preheated oven. Sprinkle with herbs before serving.

Recipe 4. Lean soup with green peas


medium carrot;

30 grams of leeks;

onions - 1 pc .;

5 g of dill;

potatoes - 2 pcs .;

150 g fresh champignons;

cabbage - 200 g;

5 g of vegetable oil;

canned peas - 100 g

Method of preparation

1. Peel the vegetables and rinse. Shred onions with large feathers. Cut the carrots into thin halves. Cut potatoes into small cubes.

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

3. Cabbage crumble cabbage into thin strips. Send it to the pan, twist the fire, and cook for 15 minutes. Then put the potatoes in the soup.

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

Recipe 5. Lean soup with mushrooms and cauliflower


honey agarics - 300 g;

greens, salt, pepper and bay leaf;

3 liters of water;

sunflower oil;

potatoes - 3 pcs .;

medium carrot;

four cauliflower inflorescences.

Method of preparation

1. Place the pot of water on the stove, put the peeled mushrooms and cook for half an hour.

2. Peel and rinse the vegetables. Chop the potatoes. Also chop half the carrot. Rub the remaining carrot. Chop onions finely.

3. In a saucepan with mushrooms, add potatoes. Rub grated carrots and onions until golden brown in sunflower oil.

4. Slice the cauliflower and send it to the boiling soup. Cook for ten minutes. Season with pepper and bay leaf, salt. Stir fry in the soup, let it boil for about five minutes. Leave to infuse.

Recipe 6. Lean soup with sauerkraut


two and a half liters of mushroom broth;

champignons - 150 g;

half a kilo of sauerkraut;

four potatoes;

85 ml of sunflower oil;

large carrot;

onion - three pcs .;

bay leaf and salt.

Method of preparation

1. Pour some oil into the cauldron and place it on the stove. Squeeze the sauerkraut, put it in butter, and simmer until soft under the lid. Periodically add water so that the cabbage does not burn.

2. Peel the vegetables and wash. Chop the potatoes. Carrot grate large. Crumble onion with thin feathers.

3. Remove the top layer from the mushroom caps and cut into chunks.

4. Boil the broth in a saucepan and place the potatoes in it. Salt and boil until soft.

5. Fry grated carrots and onions in hot oil, put the mushrooms to them, and stew, covered with a lid for seven minutes.

6. Put the stewed sauerkraut into the pan, let boil, and boil for five minutes. Fry shift in the soup, cook for another five minutes, season it with pepper and pepper, put bay leaf. Boil, remove from heat, and leave for a couple of hours.

Recipe 7. Lean beans with mushrooms and vegetables


200 grams of beans;

clove of garlic;

200 g zucchini;

large carrots;

mushrooms - 100 g

Method of preparation

1. Enumerate the beans, wash and boil. Shortly before the end of cooking, salt. Flip the beans into a colander so that all the liquid is glass.

2. Peel the vegetables and rinse under the tap. Zucchini and carrot chop cubes. Peel the mushroom caps and slice them.

3. In a small cauldron, heat the oil, put carrots and zucchini in it. Stew until soft. Then put the mushrooms in the cauldron, extinguish until all the moisture has evaporated. Transfer the beans to the vegetables and cook another ten minutes. Add crushed garlic, stir, and turn off the heat.

Recipe 8. Lenten cabbage with mushrooms


cabbage - 600 g;

ground pepper and salt;

mushrooms - 250 g;

sunflower oil;

large carrot; one onion;

three tomatoes.

Method of preparation

1. Chop the cabbage finely. Vegetables clean and rinse. Finely grate the carrots. Crumble the onion into small pieces. Wash and slice the mushrooms.

2. Put the onion in a preheated pan, and fry until soft. Then add the chopped mushrooms and carrots, mix and simmer until soft.

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

Recipe 9. Bigus mushroom “Special”


50 g tomato paste;

bay leaf, black pepper and salt;

50 g of flour;

two art. l celery root;

large onion;

250 grams of cabbage;

fresh champignons - 350 g

Method of preparation

1. Slice the washed champignons. Chop the cabbage finely. Celery root finely crumble. Cut the peeled onions into small pieces.

2. Put the mushrooms in the cauldron, pour in some water, and put it out for about five minutes. Put the cabbage and celery to the mushrooms.

3. Onion with tomato paste fry in a separate pan, adding a little oil. Put the fried in a cauldron, and simmer on low heat for 15 minutes. At the end, season the bigus with salt, ground pepper, and place a bay leaf.

Recipe 10. Buckwheat “Puff" with mushrooms and carrots


buckwheat - 200 g;

100 g of walnuts;

carrot - 200 g;

salt and pepper;

large onion;

sunflower oil;

250 g of mushrooms.

Method of preparation

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

2. Mix buckwheat porridge with half of mushrooms, salt, and place in a greased form, evenly.

3. Clean and rinse the rest of the vegetables. Crumble with feathers onions. Coarsely rub the carrot. Fry everything together until soft. Salt and pepper.

4. Put the fried vegetables in the second layer. Top with the remaining mushrooms, pour over with oil, sprinkle with chopped nuts and send to a preheated oven for a quarter of an hour. The finished dish can be poured over soy sauce.

Recipe 11. Stuffed Pepper “Mushroom Bin Basket”


one large sweet pepper;

table salt;

100 g of mushrooms;

100 ml of ketchup;

onions - 2 pcs .;

50 grams of rice;

50 ml of sunflower oil.

Method of preparation

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

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

3. Peeled onion finely crumble.

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

5. Fry the onions until soft. Lay in a half pepper layer of rice. Put fried onion on it, then boiled mushrooms, and pour ketchup. Put it on a foil-lined deco, and send for forty minutes in a preheated oven.

Lenten dishes with mushrooms - tips and tricks from the chef

  • If you use dried mushrooms, you must soak them in warm water, squeeze them, and only after that apply them to cooking.
  • Boil mushroom soups based on vegetable or mushroom broth.
  • Mushrooms are excellent with sauerkraut, so it is recommended to cook borscht, main dishes or cabbage soup with this product.
  • When cooking lenten dishes with mushrooms, cooks recommend frying vegetables and mushrooms.
  • It is recommended to remove the top film from the mushroom caps.
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