Cauliflower with champignons is quick, tasty and healthy

Mushrooms with cauliflower are a simple, but tasty and delicious dish. The ingredients allow you to prepare both the first and second courses. This is an excellent side dish, preserved for cold seasons or an addition to salads.

In this article we will look at ways to prepare cauliflower with champignons. Some recipes call for the use of fresh mushrooms and vegetables, while others require pickled preparation. The dishes are distinguished by an appetizing aroma and unusual taste.

Recipes

The article provides excellent options for preparing healthy, nutritious and tasty dishes that you can delight your beloved household members or guests with. Spices and seasonings add special piquancy.

Recipe 1. Cauliflower with champignons: cream soup

Ingredients that will be useful to us:

• 0.2 kg cabbage.
• 0.1 kg champignons.
• 40 g butter.
• 40-50 g flour.
• 60 g sour cream
• 0.8 kg of decoction.
• 10 g of greens.
• Salt to taste.

Cooking algorithm:

1. The cabbage should be thoroughly washed. We sort through the product and put a pan of water on the fire. Cut the champignons into small pieces and cook together with the cabbage.
2. Don't forget to add white sauce and salt. We wait until the water boils.
3. Add sour cream, herbs and butter to the soup.
4. Cream soup can be served with croutons. It turns out very tasty.

Products (for 2 servings)

• Cauliflower – 200 g
• Marinated champignons – 50 g
• Fresh champignons – 50 g
• Sour cream 15% fat - 50 g
• Mustard - 0.5 teaspoon
• Milk – 70 ml
• Sunflower oil – 50 g
• Allspice peas - 5 pcs.
• Salt - to taste

Mushroom casserole with cauliflower is a dish that people seeking a healthy lifestyle will appreciate. There is no meat here, so the dish is also economical. Cauliflower can be used either fresh or frozen. You can use broccoli instead of cauliflower. Champignons can be replaced with wild mushrooms, but in this case they will need to be boiled.

Recipe 2. Cauliflower with champignons: cream soup

Ingredients that will be useful to us:

• Water – 2 l.
• Cream – 0.2 l.
• Champignons – 0.3 kg.
• Cauliflower – 0.3 kg.
• Carrots – 0.2 kg.
• Onions – 0.1 kg.
• Processed cheese – 0.2 kg.
• Butter – 50 g.
• Salt to taste.
• Spices and herbs to taste.

Creation sequence:

1. Cut the mushrooms into small pieces, fry ½ of them in a heated frying pan with butter.
2. Place the rest in a boiling pan and add vegetables. Cook until the vegetables become soft.
3. Grind the soup into a puree consistency using a blender and place on the stove.
4. We mix warm cream and processed cheese, cut into small pieces. Using a whisk, beat until smooth.
5. Pour the prepared mixture into the soup. Salt, pepper, bring to a boil and remove from the stove.
6. Add speed-fried mushrooms to the container with the prepared puree soup. Decorate with chopped herbs.

Variations of the recipe with champignons

With cheese

To prepare it you need to reduce the amount of cabbage . So, instead of a kilogram we will need half a kilo, and instead of Russian cheese we will use mozzarella. There is no need to lay it out in layers, just mix the mushrooms and cabbage, and then everything is the same as in the recipe itself.

With carrots

For this option you do not need sour cream and eggs. We replace them with dill, basil, as well as carrots and olives. In this case, cut the mushrooms and carrots into strips and fry them together. Since sour cream and eggs are not used here, olives and herbs are cut on top of the champignons and carrots, and they are also sprinkled with cheese.

With spices

To add a piquant taste and bright color when frying cabbage, add turmeric and paprika . You can also use red hot pepper. As a result, the dish will acquire a completely different flavor combination.

With cream

To make the taste of the dish softer, instead of sour cream we use cream, also mix with eggs, but add the cheese directly here, and not sprinkle on top, in addition finely chop the dill and a clove of garlic. And then pour this whole mixture over the vegetables.

Attention! Since the main products in these recipes are already ready to eat, it is not necessary to cook them in the oven; you can simply put them on low heat to form a crust.

Below is a visual video with another recipe for cooking cauliflower with milk sauce:

You can find out more about recipes for sauces for cauliflower here; you can read more about the dish of preparing cauliflower in cream sauce in this material.

Recipe 3. Cauliflower and champignon soup in a slow cooker

Ingredients that will be useful to us:

• Beef – 0.3 kg.
• Cabbage – 1 head.
• Champignons – 1 cup.
• Carrots – 1 pc.
• Onion – 1 pc.
• Butter – 1 tbsp. l.
• Herbs and salt to taste.
• Parsley.
• Dill.

Cooking algorithm:

1. We clean the champignons and remove the skin from the fruiting bodies. Shred into small pieces.
2. Peel the onion and carrot.
3. Fry the ingredients in a slow cooker, add oil before cooking. Select the “Frying” or “Baking” mode.
4. The lid may not be closed. Fry for 5 minutes, stir.
5. We take out the roast, put the washed and chopped pieces of meat into it.
6. Fill with water (about two liters, the volume of liquid depends on how strong you want the broth).
7. We give preference to the “Soup” mode and leave to cook for 60 minutes.
8. Add the cauliflower, add salt and leave to cook for another half hour.
9. 7 minutes before the dish is completely ready, add the frying to the dish.
10. Parsley or dill will be an excellent decoration and addition of taste.

Recipe 4. Salad with champignons and cauliflower

Ingredients that will be useful to us:

• Canned cauliflower – 0.2 kg.
• Salted champignons – 1 cup.
• Canned green peas – 0.2 kg.
• Onion – 1 pc.
• Chicken eggs – 2 pcs.
• Mayonnaise – 1 glass.
• Salt to taste.

Creation sequence:

1. Open the can of peas and get rid of excess liquid.
2. Open the canned colored product.
3. Select a deep container for mixing the components.
4. Chop the mushrooms and peeled onion.
5. We combine all the ingredients. Salt and pepper to taste.
6. Add mayonnaise and mix.
7. You can cut boiled chicken eggs into thin slices, which will beautifully decorate the dish.

Recipe 5. Cauliflower, pickled champignons and radishes

Ingredients that will be useful to us:

• Cauliflower – 1 medium head.
• Radishes – 5 pcs.
• Marinated champignons – 1 cup.
• Onion – 1 pc.
• Chopped dill - 1 tbsp. l.
• Chopped parsley - 1 tbsp. l.
• Sauce – 1 glass.
• Mayonnaise for dressing to taste.
• Tomatoes – 1-2 pcs.

Cooking algorithm:

1. For this salad, it is useful to use the stem shoots of a fresh head of cabbage. We grate them on a large grater.
2. Peel the onion and cut into small half rings.
3. Chop the cabbage.
4. Cut the mushrooms into thin slices, chop the dill and parsley.
5. Combine all ingredients, add sauce.
6. Cut the tomatoes into several small pieces and decorate the salad from the top.

Recipe 6. Boiled cauliflower, canned mushrooms and sour cream

Ingredients that will be useful to us:

• Cabbage – 2 medium sized heads.
• Canned mushrooms – 1 cup.
• Milk - half a glass.
• Sour cream – 1 glass.
• Chopped parsley – 1 tbsp. l.

Creation sequence:

1. Select a container and fill it with water (approximately 500 ml).
2. Add milk, salt, bring to a boil.
3. Add the pieces of cabbage so that they cook thoroughly.
4. Remove from the liquid, cool, disassemble and cut into small pieces.
5. We cut forest products into thin slices.
6. Mix the ingredients, add sour cream and herbs.
7. The salad turns out to be low-calorie and dietary.

Recipe 7. Cauliflower with mushrooms, eggs and sour cream sauce

Ingredients that will be useful to us:

• Cauliflower – 1 medium sized head.
• Canned forest products – 1 cup.
• Chicken eggs – 5 pcs.
• Carrots – 3 pcs.
• Canned green peas – 1 cup.
• Fresh cucumbers – 1-2 pcs.
• Radish – 0.1 kg.
• Sour cream sauce – 1 glass.
• Lettuce leaves – 7-8 pcs.

Cooking algorithm:

1. Boil chicken eggs until firm and dense.
2. Boil pieces of colored cabbage and carrots. Chop into small pieces.
3. Cut cucumbers and radishes into slices.
4. Mix all the ingredients, add canned green peas and chopped canned mushrooms.
5. Don't forget to add sour cream sauce, mix all the ingredients thoroughly and add lettuce leaves for decoration.

Serving options

You can serve the dish with fresh slices of cucumbers and tomatoes, green peas, corn, and lettuce leaves. Can be used as an independent dish or as a side dish for stewed, fried meat . As for cauliflower side dishes, there are a large number of them. You can find out more about cauliflower side dish recipes in this material.

Recipe 8. Champignon and cauliflower salad with chicken

Ingredients that will be useful to us:

• Chicken meat – 0.3 kg.
• Cabbage – 2 pcs. medium size.
• Canned forest products – 1 cup.
• Green peas in a jar – 1 cup.
• Carrots – 2 pcs.
• Sour cream sauce -1 cup.
• Parsley – 1 tbsp. l.
• Dill – 1 tbsp. l.

Creation sequence:

1. Boil chicken and carrots. Cut the components into small cubes.
2. Open a can of green peas and get rid of excess liquid.
3. Boil the cabbage and add to the peas. We introduce mushroom conservation.
4. Don’t forget to season the dish with sour cream sauce and also garnish with chopped herbs.
5. Mix thoroughly and serve.

Recipe 9. Mushrooms and cauliflower baked in the oven

Ingredients that will be useful to us:

• 0.5 kg of fresh champignons.
• 1 kg cabbage.
• 5 tbsp. l. butter.
• 3 tbsp. l. breadcrumbs.
• 3 tbsp. l. grated cheese.
• Salt or spices to taste.

Cooking algorithm:

1. We rinse forest products under the tap, use kitchen towels or napkins to absorb excess moisture. We clean and rinse the products.
2. Place the frying pan on the fire, add butter and fry thoroughly.
3. Divide the cauliflower and boil until it is not fully cooked. Don't forget to salt the water. Roll it in a container with breadcrumbs and fry it with butter.
4. Choose a deep frying pan and lay out the main ingredients one by one. Add grated cheese and put in the oven.

Recipe 10. Champignons with cauliflower in the oven

Ingredients that will be useful to us:

• 1 head of cabbage.
• A quarter cup of butter.
• Two thirds of a glass of champignons.
• Salt to taste.
• Ground black pepper to taste.

Topping:

• 2/3 cup bread crumbs.
• 2 tbsp. l. Parmesan cheese.
• 1 tsp. dried oregano.
• 1 tsp. dried parsley.
• A quarter cup of butter.

Creation sequence:

1. Choose a large saucepan and pour in about two liters of water. Add salt and wait until the liquid boils.
2. Cabbage should be disassembled into several small inflorescences. Place it in the liquid and cook for 7 minutes until soft. Using a colander, remove excess water.
3. Place the frying pan on the fire and heat a little butter. The crushed mass of forest products must be thoroughly fried on all sides. We set the fire to medium. Don't forget to stir occasionally. Cook for about 6 minutes.
4. Remove the frying pan from the heat, add cauliflower, salt, and ground black pepper.
5. Mix all ingredients thoroughly and select a baking pan.
6. The next step is mixing the cheese, bread crumbs and herbs. Sprinkle the champignons and pieces of cabbage with this mixture.
7. Place small pieces of butter on the bread crumbs.
8. Leave the baking dish on the baking sheet. Preheat the oven to approximately 220 degrees, bake for about 13-16 minutes. We are waiting for the crumbs to acquire a beautiful and appetizing golden hue.
9. Greens will be an excellent decoration for a dish for a spectacular presentation.

The benefits and harms of such a dish

Champignons and cauliflower are good sources of protein, so together they make the dish even healthier . In addition, champignons contain healthy carbohydrates, vitamins D, E, PP, as well as iron, phosphorus, and zinc. And cabbage contains vitamin C, K and many others.

However, this dish should not be given to children under two years of age, since mushrooms contain chitin, which is difficult to digest by the body.

On average, 100 g contains:

• 3.78 proteins;
• 4.28 fat;
• 3.59 carbohydrates;
• 65.16 kcal.

Recipe 11. Cauliflower and Brussels sprouts with champignons

Ingredients that will be useful to us:

• Mushrooms – 0.25-0.3 kg.
• Sausages – 8-9 pcs.
• Cauliflower – 1 kg.
• Brussels - 1.3 kg.
• Vegetable oil – 8-9 tbsp. l.
• Green salad (leaves) – 0.4 kg.
• A little soy sauce.
• Ground black pepper to taste.
• Coriander and salt to taste.

Cooking algorithm:

1. The cabbage should be thoroughly rinsed under water, dried with kitchen towels or napkins and disassembled into several medium-sized inflorescences. Boil together with the Brussels version for 7 minutes.
2. The Brussels variety should be washed and boiled in a container of salted water.
3. Using a colander we get rid of unnecessary liquid.
4. We wash the lettuce leaves and cut them into thin pieces.
5. We thoroughly wash the mushrooms under water, peel them, remove the skin from the fruiting bodies and chop them.
6. Place the frying pan on the fire, pour in a little vegetable oil and heat thoroughly. Add pieces of boiled cabbage, simmer for 7 minutes, then add forest products and wait until the liquid evaporates.
7. Add chopped lettuce and fry for 6 minutes.
8. A couple of moments before complete readiness, add the required amount of soy sauce and spices. Salt and pepper.
9. Fry each sausage on all sides in a frying pan with vegetable oil.
10. To serve, place 1-2 sausages with stewed vegetables and champignons on plates.

Nutritional and energy value:

Recipe 12. Champignon stew with cauliflower and white cabbage

Ingredients that will be useful to us:

• Cauliflower – 0.3 kg.
• White cabbage – 0.2 kg.
• Dried mushrooms – 0.15 kg.
• Carrots – 1-2 pcs.
• Onion – 2 pcs.
• Vegetable oil – 3 tbsp. l.
• Dill - half a bunch.
• Pepper and salt to taste.

Creation sequence:

1. We thoroughly wash the cabbage under water and separate it into several inflorescences.
2. We wash the cabbage white version and cut it into large pieces.
3. Peel the carrots, rinse and chop into strips.
4. Peel the onions, wash them, cut them into small pieces. Chop the dill.
5. Fry the carrots and onions in a frying pan with vegetable oil. We stew pieces of heads of cabbage with champignons, which need to be pre-soaked.
6. We add onions, carrots, salt and pepper.
7. Dill will be an excellent decoration for the dish.

Cooking steps

Separate the cauliflower into florets. Boil water in a saucepan, add salt, add cauliflower (the water should cover the cabbage completely) and cook over low heat for 10 minutes from the moment it boils, then drain in a colander. Place the boiled cabbage in a deep baking dish.

Place onion, cut into thin half rings, and grated carrots in a frying pan, pour in vegetable oil.

Fry vegetables until soft over medium heat, stirring occasionally.

When the carrots and onions become soft, add sliced ​​champignons to them, add salt and fry over medium heat, stirring occasionally, for about 7 minutes.

Place the mushrooms and vegetables in a mold on top of the cauliflower.

Add a raw egg to the sour cream, add a little salt, and beat well.

Place a layer of grated cheese on top of the vegetables and pour the egg-sour cream mixture over the dish.

Place the cauliflower with mushrooms in the oven, preheated to 180 degrees, and bake for 15 minutes.

Then remove from the oven and cool slightly. Serve the delicious cauliflower with mushrooms warm, sprinkled with herbs.

Enjoy your meal!

Recipe 13. Mushrooms with cauliflower and vegetables

Ingredients that will be useful to us:

• 0.2 kg cauliflower.
• 0.15 kg green beans.
• 0.1 kg of forest products.
• Carrots – 2 pcs.
• 2-3 pods of bell pepper.
• 1 PC. red onion.
• 2 tbsp. l. soybean oil.
• 1 tbsp. l. soy sauce.
• 1 tsp. rice vinegar.

Cooking algorithm:

1. The cabbage should be thoroughly washed and disassembled into several inflorescences. Wash the green beans.
2. Peel the fruiting bodies and cut into small slices.
3. Two carrots should be peeled, washed and cut into cubes.
4. Chop the onion into half rings.
5. Remove the seeds from the bell pepper and cut into strips.
6. Heat a frying pan and fry forest products with carrots in vegetable oil for 7 minutes. Don't forget to stir.
7. We add the remaining vegetables. Set the fire to low. We use the lid.
8. Rice vinegar should be mixed with soy sauce, and pour the prepared mixture over a container with vegetables. Stir and turn off the heat.
9. Cool and serve on dishes.

Thus, there are a huge number of quick, tasty and healthy recipes that you can please your relatives and friends with. The dishes are suitable for both festive and everyday tables.

Step-by-step cooking instructions

Ingredients:

• a head of cauliflower;
• half a kilogram of champignons;
• 200 grams of Russian cheese;
• egg;
• 250 g sour cream;
• 2 tbsp vegetable oil;
• salt.

You can find out more about other recipes for cauliflower dishes with cheese and cream sauce in this material, and you can also read more about delicious and easy recipes for cooking cauliflower in sour cream here. Product processing :

1. Wash the cabbage and boil for 10 minutes, drain in a colander.
2. Mushrooms, rinse and dry eggs.

Reference! If the cabbage is not boiled first, it will be dry and not as tasty.

Cooking steps:

1. Separate the cabbage into florets, add salt and fry in oil.
2. Cut the mushrooms into slices and fry.
3. Break the egg, beat well, add sour cream to it, mix everything well and add salt.
4. Grease a baking dish with oil, place part of the cabbage on it, then a layer of mushrooms and cabbage again.
5. Pour the sour cream and egg mixture over the layered vegetables.
6. Coarsely grate the cheese and sprinkle on top.
7. Place in the oven for 15 minutes
8. As soon as the crust forms, you can remove and serve.

You can prepare a variety of dishes from cauliflower:

• stew;
• pancakes;
• cutlets;
• omelette;
• salad;
• pie.