Mushrooms with onions are used in a huge number of different recipes, from hot and cold appetizers to soups and hearty second courses. What's more, they are used fried, pickled, baked, stewed, and boiled — it all depends on the type of dish you want.
The five most commonly used ingredients in mushroom and onion recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Onion | 41 | 1.4 | 0 | 10.4 |
| Champignons | 24 | 4.2 | 1 | 0.1 |
| Carrots | 33 | 1.3 | 0.1 | 6.9 |
| Hard cheese | 366 | 24.1 | 29.5 | 0.3 |
| Potatoes | 80 | 2 | 0.4 | 18.1 |
If the ingredients need to be fried, it is better to do it separately. Bring the onion to a golden brown, and fry the mushrooms so as to draw off the excess moisture, then bring them to a golden brown as well. Combine both, add salt and pepper, and serve as a side dish to meat.
If you want mushrooms stewed with onions, you can cook them together. But first fry the onion, then add the mushrooms and simmer until the mushrooms are done. Season and salt at the end of cooking.
In the oven, these products are usually cooked in combination with others. But they also turn out delicious baked, especially if you pour cream or tomato sauce over them.
A delicious recipe for mushrooms baked in the oven with onions goes like this:
- Remove the stems from the champignons, chop them along with the onion, and fry until done, adding salt.
- Stuff the mushroom caps with the fried mixture and sprinkle with cheese grated on a fine grater.
- Bake for 5–10 minutes.
- To make the snack juicier, add a little butter to the caps before adding the onion.
The five most nutritious recipes for mushrooms with onions:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Layer cake with mushrooms and beans | 1 hour 20 min | 370 | +14 |
| Crucian carp in sour cream sauce in a cauldron | 3 hours | 339 | +15 |
| Meat pie | 50 min | 338 | +40 |
| Kimchi Soup | 1 hour 40 min | 330 | +44 |
| Cottage cheese tartlets with mushrooms and cheese | 2 h 40 min | 329 | +134 |
Tips and tricks:
- blanch loose and tender mushrooms before cooking so they don't fall apart and turn to mush
- mushrooms whose quality you're not sure of (bought at the market) should always be boiled before cooking
- so the mushrooms don't take on an unpleasant taste and color, don't cook them in aluminum cookware
- try not to mix different types of mushrooms in one dish — it has a negative effect on their flavor