Shrimp with champignons: recipes for salads, soups and main courses

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Prepared by: Anton Soroka

03/20/2018 Cooking time: 20 min

Do you want to have a delicious dinner, but have neither the time nor the desire to prepare the dish? You can make a great dish in just 15-20 minutes. I offer a recipe for how to cook spaghetti with shrimp and mushrooms.

How to cook “Spaghetti with shrimp and mushrooms”

1. Peel the garlic and chop it very finely.

2. Peel the mushrooms and cut into thin slices.

3. Peel thawed or cooled shrimp. Finely chop half the shrimp and leave the other half whole.

4. Heat vegetable oil in a frying pan and add garlic, fry it for 30-45 seconds.

5. Add shrimp to the pan with garlic (whole and chopped).

6. Fry until golden brown. Add mushrooms to the pan and stir.

7. Fry the dish for about 7-10 minutes.

8. Pour a glass of cream into the pan, pepper and add a few drops of soy sauce.

9. At the same time, put water in a separate pan and bring to a boil, boil the spaghetti in it.

10. Drain the water and place the spaghetti in the pan, stir and heat for 1 minute.

11. Serve the dish immediately after cooking.

Shrimp pasta in creamy sauce

First of all, I want to note that this recipe is suitable for spaghetti, and for some special wide pasta, and for regular pasta. Therefore, this dish can also be called pasta in creamy sauce with shrimp. The only difference is in words, but the cooking technology remains the same. Choose the noodles and pasta that you like best.

Specifically, here the emphasis is on the delicate creamy taste; the only spices here are salt, black pepper and a little nutmeg. If you want a creamy garlic sauce, then add ground garlic or pre-fry fresh chopped garlic.

Ingredients:

• Mushrooms (champignons) – 300 g.
• Shrimp – 150-200 g.
• Milk (or cream) – 250 ml.
• Sour cream – 2 tbsp. spoons;
• Hard cheese – 50-70 g.
• Starch (corn) – 1 tbsp. spoon;
• Salt, nutmeg, pepper - to taste;
• Spaghetti (or pasta) – 300 g (or more);
• Vegetable oil for frying;

How to cook

Step 1. Let's start by preparing the creamy mushroom sauce for spaghetti. We take fresh champignons, wash them well, dry them, and then cut them into thin slices like this.

If you want, you can make the pieces smaller, but you need to keep in mind that the mushrooms shrink when frying.

Step 2. Pour a little oil into the frying pan, heat it up, and add the chopped champignons. Fry over low heat until the mushrooms release liquid.

Step 3. The liquid has separated, now stir with a spatula and fry until this moisture evaporates.

Step 4. Shrimp are usually sold already cooked, but frozen. They should be thawed in advance; if there is a shell, it should be removed. To save time, you can use already peeled shrimp. Add to the mushrooms and continue frying for a few more minutes.

Step 5. Now let's fill. Place 1 spoon of starch in a cup of milk. Stir well. Next add sour cream and grated cheese. Salt, pepper, a pinch of nutmeg for flavor. Mix again until smooth.

Starch plays the role of a thickener. Some people use regular wheat flour instead. If desired, milk can be replaced with liquid cream; if it is thick, then starch may not be needed.

Step 6. Pour the milk mixture into the frying pan, stir, and lower the heat. Simmer until thickened, stirring occasionally. Don’t forget to taste for salt and add spices if necessary.

Step 7. At the same time, put a saucepan of water on the stove. In order not to wait for the water to boil, you can boil the kettle in advance and pour this boiling water into the pan. Add spaghetti and cook according to instructions until done.

Step 8. Place the noodles in a colander to drain. Then transfer it to the frying pan. Mix carefully. If desired, you can further simmer over low heat for 5-10 minutes until the mass becomes tender and slightly viscous.

In this recipe we will do it differently. Spaghetti separately, sauce separately. When serving, add a portion of noodles, and on top of it there is a layer of cheese and mushroom sauce with shrimp.

The dish is ready. Agree that there are no difficulties here. The aroma is divine, and the taste is to die for, as they say! In general, bon appetit!

By the way, when serving, you can additionally sprinkle with grated cheese so that it begins to melt from the hot sauce.

Exotic salad with avocado, shrimp and champignons

• A salad with avocado, shrimp and champignons will certainly appeal to all lovers of exotic dishes. To prepare it you will need the following products:
  shrimp – 300 grams;
• champignons – 250 g;
• avocado – 1 piece;
• 2 tbsp. l. olive oil;
• 3 tbsp. l. sour cream;
• 2.5 tbsp. l. wine vinegar;
• parsley and lettuce - 1 bunch each;
• salt, black pepper - a pinch.

Prepare the salad like this:

1. Boil the shrimp , place them in a colander and let the water drain. Remove the shell from the finished seafood, mix with sour cream, salt and pepper.

2. Mushrooms need to be cleaned and placed in a pan of boiling water. Salt the water and cook the champignons in it until tender. Drain the finished mushrooms in a colander.

3. Meanwhile, while the water is draining from the mushrooms and they are cooling , you need to peel the avocado, divide it into two parts, remove the pit and cut into small cubes.

4. Combine avocado with mushrooms, chopped parsley , add wine vinegar, olive oil, salt and pepper, mix all these ingredients well.

5. Take a large dish and cover it with lettuce leaves , place a pile of shrimp in the middle, and a ready-made mushroom salad around the edges.

Recipe for champignons stuffed with shrimp and cheese

You can often see champignons stuffed with shrimp on the holiday table - a very tasty and appetizing appetizer. To prepare it you will need the following ingredients:

• 4 pieces of large champignons;
• 100 g of boiled frozen peeled shrimp;
• green onions;
• sour cream – 1 tbsp. l.;
• red caviar – 1 tbsp. l.;
• 1 tbsp. l. grated hard cheese;
• butter – 40 g;
• vegetable oil - for frying;
• salt, pepper - to taste.

The process of preparing champignons stuffed with shrimp and cheese looks like this:

1. Wash the champignons, carefully remove the stem and remove the skin from the cap.

2. Chop the mushroom legs, green onions and seafood.

3. Place the chopped champignon legs in a frying pan and fry them in a mixture of vegetable and butter over high heat. Add the green onions, fry for another minute and transfer the mushrooms and herbs to a bowl.

4. Combine mushrooms and onions with shrimp and sour cream, add salt and pepper, mix well.

5. Stuff the mushroom caps with this filling , place on a baking sheet and place in the oven preheated to 200 degrees for 15 minutes.

Sprinkle the finished mushrooms stuffed with seafood on top with red caviar and grated cheese.

Spicy addition

The following salad with shrimp and mushrooms is quite simple and yet delicious. 400 grams of chopped champignons and a chopped onion are fried, but separately, after which they are mixed and cooled together. A pound of shrimp is boiled, peeled and chopped. If you took them already peeled, then 300 grams will be enough. A third of a kilogram of hard cheese is grated. All prepared products are mixed, seasoned with light mayonnaise, to which chopped parsley is added. The final touch: a couple of slices of fresh loaf are cut into cubes and fried until golden brown in vegetable oil (there should be literally a couple of drops of it). “Crusks” are laid out on top of the salad; there is no need to mix. Serve immediately.

Unusual cocktail

Salad with crab sticks has long become so familiar that you can already spread it on sandwiches for breakfast in the morning. And for the holiday, we suggest preparing an exquisite salad with shrimp and mushrooms with elegant additions.

The base will be squid, crab sticks and shrimp, one hundred grams of each seafood. Everything except the sticks is boiled and cut into cubes. Two hard-boiled eggs crumble in the same way. Champignons (200 g) are first quickly fried whole, and chopped after cooling. A small bunch of green onions is chopped. In a common container, all ingredients are mixed and seasoned with mayonnaise.

Finally, lettuce rings are taken. You need to compact the salad tightly in them, then put it on individual plates, carefully remove the “packaging”, carefully put a circle of pineapple from a jar on each serving, and in the middle of it - a black olive or a little red caviar.

Selection and preparation of ingredients

When buying mushrooms, inspect them carefully: the surface of the caps and stems should be uniformly white, without signs of mold or rot. Also evaluate the structure of the product. All parts of a high-quality fruit are dense and do not crumble.

Regarding pasta, it is better to give preference to noodles made from durum wheat. It is lower in calories and does not stick together after cooking. The ingredients for the dishes in question do not require long preparation, which is undoubtedly a big plus when you need to quickly prepare dinner.

Important! Shrimp purchased chilled cannot be re-frozen (this product must be consumed as soon as possible after purchase). The fact is that it is impossible to bring this product fresh to our country, so if a store offers chilled seafood, it has already been frozen before.

For gourmets

A salad with shrimp, mushrooms and pineapple will be appreciated even by people with the most refined taste. It is recommended to use canned mushrooms, but you can experiment with fried ones. They and the pineapple, also from a can, are cut into thin but not crumbly slices, then mixed with boiled shrimp. The dish is distributed among wide bowls lined with lettuce leaves. Take 200 grams of all products.

Now the sauce: pineapple juice (2 tablespoons) is supplemented with freshly squeezed lemon juice and cognac (a spoonful), a glass of sour cream and salt. The dressing should be served separately (in a gravy boat), but if you don’t like it that way, you can do the traditional thing and pour it over the salad after arranging it into portions.

Nourishing and tender

Now let's think about people who are bored without using potatoes. For them - a salad with shrimp and pickled mushrooms, the preparation of which cannot be done without their favorite tubers. For half a kilo of boiled seafood, take an equal amount of potatoes (also boiled) and 250 g of pickled cucumbers. The latter can be replaced with salted ones. The ingredients are chopped thinly and medium-sized, supplemented with finely chopped onions, taken in arbitrary quantities, in accordance with the tastes of the eaters, seasoned with ground pepper and mixed.

But this culinary miracle does not need to be seasoned with mayonnaise. To make the sauce, combine a quarter cup of vegetable oil, salt, sugar and vinegar diluted with water (again, they are taken to taste).

"Charm"

This shrimp and mushroom salad uses simple ingredients like potatoes and ham. Nevertheless, its taste captivates and fascinates.

200 grams of shrimp, two large potatoes and 100 grams of champignons are boiled separately. All products plus bell pepper, seeded, are cut into proportions. Add ham cubes (100-150 g) to them. For dressing, squeeze half a lemon into one hundred grams of olive oil. Lovers of sour things can use all the citrus. Stir, arrange into portions, garnish with olives and parsley - and you can taste it.

Reviews

Judging by reviews from home cooks, a salad with shrimp and mushrooms also goes well with apples, boiled rice, and canned tuna. Some chefs advise using fresh rather than canned pineapples, and adding ginger, curry powder, and grated horseradish to dressings that do not contain mayonnaise. In general, the field for experimentation is wide. If you love culinary creativity, shrimp with mushrooms are exactly the ingredients you can indulge in with all your heart. And the reviews from guests and family members, believe me, will be excellent!

And nuts...

For four eaters you need to prepare:

• Shrimp, preferably tiger – 150 grams.
• Mushrooms, maybe champignons, but it tastes better with forest mushrooms - the same amount.
• Cherry tomatoes - twice as much.
• Pine nuts - about a third of a glass.

And also onion, chili pepper (two pieces are recommended, but you can reduce the amount if you are afraid that it will be too spicy), a couple of spoons of balsamic vinegar, mint with basil and olive oil.

This will again be a salad with shrimp and fried mushrooms. Moreover, the seafood is also fried, and the mushrooms go into the frying pan after them. It is advisable that they do not lose their shape. The nuts are dry-roasted, the cherry tomatoes are divided into quarters, the chili is crumbled into rings, and the greens (mint and basil) are chopped into small pieces. The components are combined, seasoned with ground pepper, salt and oil mixed with vinegar. It is better to place mushrooms and shrimp at the very top.

Cooking champignons stuffed with shrimp and cheese in the oven

Champignons stuffed with shrimp in the oven can be prepared according to another recipe. You will need the following components:

• 50 g butter;
• 2 cloves of garlic;
• 6 large shrimp;
• 6 mushrooms without stems;
• 2 tbsp. l. grated cheese - mozzarella or Swiss.

Preparation:

1. Heat the butter in a frying pan, lightly fry the grated garlic until the oil begins to boil.

2. Add shrimp and cook until pink, about 3 minutes.

3. Place the mushroom caps on a baking sheet lined with parchment paper.

4. Place the fried shrimp in a champignon cap , pour butter and garlic on top, sprinkle with grated cheese.

5. Bake the mushrooms stuffed with seafood and garlic until the mushrooms are soft and the cheese is bubbly. The approximate baking time for champignons stuffed with shrimp and cheese in the oven is 10-15 minutes.