Recipes with eggplants and champignons

I’ve been making this for the third day in a row, and we’re still not tired of this deliciousness. It’s impossible to stop eating, we eat everything at once. Tasty, simple, and most importantly inexpensive - all the ingredients are simple and affordable. Prepare it for your family, I’m sure your loved ones will appreciate it.

Ingredients:

We will need 2 medium eggplants. Cut them into cubes and also chop one onion.

Take 150 grams of champignons. If the mushrooms are small, then leave them just like that, no need to cut them. And if large and medium, then cut into halves or quarters.

Heat a small amount of vegetable oil in a frying pan and add the eggplants and onions. Fry a little, and then add champignons, 4-5 chopped garlic cloves, salt to taste and add your favorite spices. I only add black ground pepper. Cook for about 10 more minutes over medium heat. Don't forget to stir.

Then add 1-2 tomatoes, cut into small cubes. I recommend removing the skin, but if you want, you can leave it on. Cook for another 5-7 minutes. Let's taste it: if the vegetables are ready, then you can turn off the stove. If not, then cook for a few more minutes.

At the very end, a couple of minutes before readiness, add chopped herbs. If you want to add piquancy and spiciness to the dish, you can add a little hot pepper.

The dish can be eaten as a hot dish on its own, or cold as an appetizer - in any case, it is very tasty! Make it today - you'll love it! Bon appetit, friends!

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Eggplants with champignons

Onion - 1 pc.

Wheat flour - 1 tbsp. l.

Olive oil - 4 tbsp. l.

Butter - 50 g

Thyme - 6 sprigs.

Wash the mushrooms, remove the stems, put a piece of butter in the caps, add salt and place in an oven preheated to 200*C for 20 minutes.

Finely chop the onion and mushroom stems and fry in olive oil

Cut the eggplant into slices, roll in flour mixed with salt and fry on both sides.

Features of preparing eggplant with mushrooms for the winter

The taste of the products and the success of their storage depend on the correct choice of products and preparation of storage containers.

How to properly prepare vegetables and mushrooms

It is recommended to choose young blue ones, since solanine is formed in overripe fruits. The substance can cause food poisoning, causing diarrhea, nausea, and vomiting.

Eggplants must be washed and the stem removed. An important step is to sprinkle the cut vegetables with salt and let them sit until the juice releases. Afterwards they need to be squeezed out. This way, bitterness and excess liquid are removed, making the vegetable pieces easier to fry.

Preparing mushrooms is not difficult: they need to be washed and cut into pieces. Continue according to the recipe.

Preparing containers

It is recommended to choose a container for storing eggplant vegetable appetizers of small volume: 0.5-1 liter.

Containers needed:

Wash with soda.
If the cooking recipe does not provide for sterilization, then the containers and lids must be sterilized in any convenient way (hold over steam, fry in the oven, heat in the microwave, boil).
Sterilized containers must be thoroughly dried.

Eggplants + champignons + . = delicious casserole! "FUN AT THE STOVE"

Ham - thin strips according to the number of pieces of meat

Tomatoes - quantity depends on the size of the fruit, average 6-8 pieces

Fresh herbs - dill, parsley, mint - for serving

Eggplants - 2 pcs.

Meat (turkey or chicken breast) - 1 kg

Mushrooms (champignons) – 350 g

Seasonings - pepper, salt, herbs of Provence, thyme, paprika powder, chili flakes, garlic (to taste!)

Hard grated cheese - two pieces. or more.

Feta cheese - 175 g or more (to taste)

Cream (fat, I have 32%) - 200 ml

Onions - 1-2 pcs.

I came up with it just like that, my daughter wanted a delicious casserole. I, as always, went to Google, nothing suited me completely.

I created it myself, based on what I had accumulated - hee hee! - experience!

I suspected it would be delicious. but which is SO delicious. Surprise.

Eggplants with mushrooms and cheese in a frying pan. Fried eggplants with mushrooms

Step-by-step recipe with photos

A healthy lunch is not only soup for the first course, but also a tasty and satisfying vegetable side dish. It can be combined with mushrooms, like ours. Among autumn vegetables, eggplants take first place in popularity and taste. Complex eggplant dishes are always interesting and nutritious. I’ll serve my loved ones for lunch – fried eggplant with mushrooms.

If you think the list of ingredients is too long for a healthy and proper side dish, don't be discouraged. Assorted vegetables with eggplants and mushrooms are prepared faster than it might seem at first glance. It only took 45 minutes to cook.

So, the recipe for fried eggplants with mushrooms. Eggplants are cut into cubes, salted and mixed. Vegetables must stand. It’s okay if the eggplant pieces darken, but all the bitterness will go away.

Boletus boletuses are boiled in salted water until half cooked. The standard cooking time for forest boletus before frying is 10 minutes after boiling. After which the mushrooms are cut into arbitrary pieces.

The onions are chopped in any form. Garlic can be prepared if desired. We will grind it a little later using a grater.

The onion is lightly browned in olive oil. Mushrooms are added in the process.

When the onions and mushrooms begin to acquire a light golden color, add the eggplants.

While the eggplants are frying, chop the bell pepper. Multi-colored bell peppers add bright colors and an unforgettable fall flavor to our eggplant sauté.

A strip of bell pepper goes with the eggplants. It’s good if you have multi-colored sweet peppers.

The assortment is carefully mixed. A wooden spatula will help you!

Our eggplant side dish would not be complete without tomatoes. Chop the tomatoes into slices. We will also chop the garlic. The garlic-tomato aroma cannot be conveyed through the monitor.

Fried eggplants with mushrooms are complemented with tomatoes and garlic.

Now you can mix everything again, close the pan with a lid and bring the vegetables to readiness without turning them into puree. I would like to note that there is no need to add salt to the second one. Firstly, the boletuses were boiled in salt water, and secondly, the eggplants absorbed the required amount of salt and then gave it to their vegetable friends.

Fried eggplants with mushrooms and vegetables are ready! Serve the second dish in deep bowls until it cools down.

This deliciousness is not to be missed. Boletuses are worthy mushrooms. Help yourself to the second without fear and treat your friends.

Eggplants with champignons in oriental style

Champignons – 100 g

Soy sauce - 2 tbsp. l.

Green pepper - 1/2 pcs

Vegetable oil - 2 tbsp. l.

Cut the eggplants into half rings, add salt, mix and set aside for 30 minutes to release the bitterness.

Next, wash the eggplants, squeeze them and dry them with a paper towel; the recipe requires a minimum amount of liquid; all ingredients should be fried in oil and not stewed.

The dish is prepared quickly, but its preparation requires constant presence.

Cooking steps

Peel the onion, cut into half rings, fry in vegetable oil, stirring, until golden brown. Add the washed sliced eggplants to the onions and fry for 10 minutes, stirring occasionally, until lightly golden brown.

Wash the mushrooms, cut into thin slices, peel the garlic and grate on a fine grater. Add chopped mushrooms and chopped garlic to the onions and eggplants, fry, stirring occasionally, for 5-10 minutes.

Add sour cream, salt and spices, mix well and simmer over very low heat, covered, for 10-15 minutes.

A very tasty spicy dish of eggplant stewed with mushrooms is ready.

Serve, garnished with herbs, as a separate dish or with a side dish.

Bon appetit!

Prepare the ingredients.

Wash the eggplants, cut off the ends and cut into rings or semicircles, depending on the size of the eggplants, or cut into cubes.

Advice.

If desired, you can remove the skin from the eggplants.

Place in a bowl or colander, sprinkle with salt and leave for 30 minutes, during which time liquid will release from the eggplants.

Rinse the eggplants under running water and squeeze lightly.

Peel the onion and cut into quarter rings. Heat vegetable oil in a frying pan, add onion, add a little salt, and fry in plenty of vegetable oil until soft.

Advice

. You need to fry the onion for a long time, over low heat. There should be quite a lot of oil so that the onions do not burn and dry out, but slowly simmer in the oil. It should become very soft, almost dissolve in the oil. To save time, this onion preparation can be made in advance and stored in the refrigerator in a closed container. And use as needed in any dish: from soup to roast.

Transfer the onion to a bowl and set aside. Drain excess vegetable oil from the pan, but do not pour it out.

Place the eggplants in the pan and fry in small portions until soft.

Place the eggplants in a bowl with the onions.

Wash the champignons, dry and cut into slices.

Place the mushrooms in the frying pan where the onions and eggplants were fried, add a little salt, and cook them with a minimum amount of oil until liquid is released from the mushrooms. When the mushrooms release their juices, increase the heat and cook until the juices evaporate, about 8 minutes.

Return the eggplants and onions to the pan with the mushrooms, stir and add a little vegetable oil in which the onions were simmered.

Add chopped greens.

Advice.

You can add garlic to the dish. You can put chopped ripe tomatoes or tomatoes in their own juice and simmer a little. If you add tomatoes, then you can add a pinch of sugar, which will improve the taste of the dish.

The simplest thing you can prepare from these products is to serve them in a frying pan. I prepared fried eggplants with mushrooms according to a variety of recipes. I added bell peppers, tomatoes, ketchup, zucchini, carrots, cabbage, and meat to them. By the way, fried eggplants with mushrooms and meat, for example, chicken fillet or pork, turn out incredibly tasty.

Fried eggplants with mushrooms in sour cream

, the step-by-step recipe for which is presented below, also turn out very tasty and aromatic due to sour cream. I highly recommend using homemade sour cream to prepare this dish. As for mushrooms, you can take champignons, oyster mushrooms, or boiled wild mushrooms. By the way, champignons, like oyster mushrooms, can be washed and frozen in the freezer, cutting them into small pieces. Such mushrooms always help out when there are no fresh mushrooms on hand.

Ingredients:

Eggplants - 1 pc.,
Champignons - 100 gr.,
Onions - half an onion,
Sour cream - 4 tbsp. spoons,
Salt and spices - to taste,
Sunflower oil

Eggplant stuffed with mushrooms

Champignons – 10 pcs.

Chicken egg - 2 pcs

Onions - 2 pcs.

Vegetables and champignons (zucchini is not included in the recipe)

Remove pulp from eggplants

It is better to buy champignons not opened, but in a white film. Wipe off the soil with a wet cloth (there is no need to wash the mushrooms, as they will absorb moisture and will boil and not fry). Peel off the film and cut into pieces.

Fry champignons, eggplant pulp, onions, carrots. (I have grated carrots, better.

Eggplants with mushrooms and sour cream. Eggplants with mushrooms in sour cream

You can serve stewed eggplants with mushrooms as a separate dish, or use boiled or baked potatoes as a side dish.

Cooking time: 50 minutes

In the midst of the autumn harvest of vegetables and fruits, everyone wants to not only stock up on them for the winter, but also have time to enjoy fresh, rather than canned, frozen or dried, gifts of nature. This is especially true for perishable products of plant origin. After all, for example, vegetables such as zucchini and pumpkin can be stored for quite a long time, which cannot be said about eggplants, capsicums and tomatoes. That’s why you should start eating them first. Here is a recipe using blue ones - eggplants with mushrooms in sour cream.

The inimitable taste of this dish will seem purely mushroom, since under certain cooking conditions, eggplants will have similar taste qualities. And there is even no need to soak the vegetable in order to expel bitterness from it.

Mushrooms for this dish can be fresh, dried or frozen. These can be honey mushrooms or champignons, oyster mushrooms or white mushrooms, chanterelles or russula.

Ingredients

— eggplants — 400 g; - olive oil; — frozen champignons — 500 g; - onion - head; - garlic - 2-3 cloves; - ground pepper; - sour cream 20% - 200 g; — tomatoes — 2-3 pcs.; - salt

Carrots, sweet or hot peppers, and herbs will not be superfluous in this dish.

Cooking time: no more than 50 minutes.

Eggplants stuffed with champignons and champignons stuffed with eggplants

Small tomatoes - 2-3 pcs.

Garlic - 2 cloves

Sour cream - 1 tbsp + 1 tbsp.

Champignons - 4 pcs.

Greens for decoration

1. Cut the eggplant in half lengthwise.

2. Cut the flesh of one half diagonally with a wire rack, add a little salt and bake in an oven preheated to 180* for 15 minutes.

3. Peel the other half of the eggplant and chop finely.

4. Also cut half of the onion into small cubes.

5. Fry onions and eggplants in a frying pan in vegetable oil and salt.

Eggplants stuffed with eggplants: homemade recipes

Eggplants stuffed with champignons and tomatoes.

Ingredients:

300 g eggplants
150 g champignons
100 g tomatoes
1 onion
30 g butter
1 tablespoon vegetable oil
garlic
parsley
nutmeg
salt and pepper to taste

Cut the washed eggplants lengthwise into two parts and remove some of the pulp with a spoon. Pour vegetable oil into a frying pan and melt the butter, fry the chopped eggplant pulp, add chopped onions, chopped tomatoes and champignons. Chop the garlic, grind with salt, put in a frying pan, mix with the rest of the ingredients. Add nutmeg and pepper to this. Fry over medium heat, stirring occasionally.

Season the eggplants with the resulting mixture and bake in the oven at 180°C for 15 minutes. Before serving, decorate the eggplants stuffed with champignons with chopped parsley.

Eggplant stuffed with champignons.

Ingredients:

2 eggplants
2 sweet peppers
1 onion
2 tomatoes
150 g champignon
3 cloves garlic
parsley or cilantro
walnuts
vegetable oil
salt
pepper

To prepare eggplants with champignons according to this homemade recipe, the vegetables need to be washed and cut lengthwise into 2 halves. Carefully cut out the flesh from each half.
Place the eggplants on a baking sheet or in a baking dish, salt them from the inside and grease them with vegetable oil.
Bake the boats at 230°C for 10–15 minutes.
Peel the onion and chop finely. Wash the pepper, cut out the seed box and cut into small cubes.
Chop the eggplant pulp into cubes.
Wash the champignons, dry and cut into slices or small cubes.
Wash the greens, dry and chop. Peel and chop the garlic.
In a frying pan heated with vegetable oil, fry the onion for 2 minutes. Add pepper and fry for another 4 minutes, stirring.
Add the eggplant and cook, stirring, for 7 minutes until the eggplant is cooked through. Salt and pepper.
Add grated or diced peeled tomatoes to the prepared eggplants, mix and simmer for another 4 minutes.
Add chopped herbs, garlic and stir.
In a separate pan, fry the champignons for 8-10 minutes. Combine eggplants with mushrooms and mix the filling.
Remove the eggplant boats from the oven and fill them with filling. Sprinkle crushed walnuts on top of the eggplants.
Bake in an oven preheated to 200°C for 10 minutes.
When serving, sprinkle with chopped herbs.

Eggplants with champignons, baked in the oven.

Ingredients:

1 kg eggplants
1 onion
300 g champignons
300 g sour cream
100 ml vegetable oil
100 g fat
1 egg
parsley
salt to taste

Wash eggplants, mushrooms and herbs. Cut the eggplants in half lengthwise, carefully remove the pulp, and deep-fry the halves. Finely chop the onion, sauté in vegetable oil, combine with finely chopped champignons, eggplant pulp and a raw egg. Mix everything and add salt. Fill the eggplant halves with the resulting mixture, place them on a greased baking sheet and bake in the oven for 15-20 minutes.

Garnish the finished dish of eggplants with champignons with parsley and serve with sour cream.

Salad with fried champignon mushrooms

Zucchini – 2 pieces

Bell pepper – 2 pieces

Greens - To taste

Champignons – 300 grams

Eggplant – 1 piece

Spices - To taste

1. Cut the zucchini and eggplant into small cubes, add salt and pepper, and fry in vegetable oil.

2. Add mushrooms and fry further in spices until the mushrooms are ready.

Stewed mushrooms with eggplants - recipe

First of all, peel and cut the onion into cubes.

Wash the bell pepper, remove the stem and seeds, and cut it into thin strips.

Place the onion in a hot frying pan with vegetable oil. Saute it until transparent.

Add boiled mushrooms.

Mix mushrooms with onions with a spoon.

Add salt and spices.

Place bay leaf.

While the mushrooms are frying, peel the eggplants and cut them into cubes.

Add them to the mushrooms and stir.

At the very end of cooking, add bell pepper. Mix mushrooms with vegetables and simmer under closed lid for another 5 minutes.

Stewed mushrooms with eggplants and peppers are ready. This dish can be served either hot or cold. Remember that dishes with mushrooms can be stored in the refrigerator for no more than 24 hours. Bon appetit. The stew with cabbage, eggplant and pepper is no less tasty.

Eggplant baked with tomatoes and mushrooms

Hard cheese – 150 grams

Eggplant – 3 pieces

Tomato – 5 pieces

Champignons – 100 grams

Sour cream or mayonnaise - To taste

Spices - To taste

Eggplants need to be cut into slices. Add salt and let sit on the table for 20 minutes.

Cover a baking sheet with foil. Place the eggplants in one layer.

Place sliced champignons on each eggplant circle.

Salad “Grilled mushroom vegetables”

Cherry tomatoes – 10 pcs

Sunflower oil - 5 tbsp. l.

Champignons – 10 pcs.

Bell pepper - 1 piece

Rosemary - 1/2 tsp.

Cut the eggplant and zucchini into slices, not too thick and not too thin

Remove bell peppers from seeds and membranes and cut into wedges. Wipe the champignons with a clean cloth and cut in half.

Mix lemon juice with Oleina sunflower oil, add rosemary.

Mix vegetables (do not add tomatoes) in a large bowl, pour over marinade. Leave ma.

Vegetable stew with cabbage. Photo

Today you will learn how to cook stewed mushrooms with eggplants and peppers. We all know that mushrooms are not only tasty, but also a very healthy product, because they contain a lot of natural vegetable protein, which is not inferior in energy and nutritional value to meat. You can prepare many delicious dishes from mushrooms - soups, gravies, salads, main courses. Having returned from mushroom hunting, many people have a question: how to cook mushrooms?

Of course, the simplest thing is to fry them with onions. I decided to experiment and added eggplant and bell pepper to them. The result exceeded all my expectations. Eggplants, it turns out, are very good friends with mushrooms. Before you start preparing stewed mushrooms with eggplants and peppers , I would like to remind you that any wild mushrooms, unlike champignons, must be boiled and only then used in the cooking process.

Ingredients for cooking: