Mushrooms are a wholesome and tasty product thatsuccessfully replaces meat to vegetarians. Mushrooms contain enough protein and nutrients. The most common mushrooms used in cooking are, of course, champignons.
Mushrooms stuffed with minced meat is a dishwhich can be served as a stand-alone or as a snack, as well as with a side dish. This is a very interesting and nutritious product that is increasingly gaining credibility among housewives.
Stuffed champignons with minced meat are cooked for a long time. Frying takes a small amount of time, but the preparation of the dish itself requires a certain skill and patience.
We start with the cleaning of mushrooms. For cooking, you should choose medium sized mushrooms. Large require a large amount of minced meat for the filling, besides, they are very inconvenient to serve in portions.
We clean the cap of the mushroom from the skin, removing the thinfilm and cut the leg under the very base to make room for the filling. Then wash the mushrooms under running water to remove all the dirt and give them an attractive look.
Stuffing prepared from minced meat and the remainingmushroom legs. To do this, we use either purchased minced meat (half a kilo), in which we add an egg, as well as salt and pepper to taste, or we independently twist meat in a meat grinder, preferably, of course, pork, because it is more tender and fatty. Finely chop mushroom legs and mix with minced meat. By the way, you can use minced meat any: pork, beef, chicken or mixed - which one you like.
Take clean cooked mushrooms and smallwith a spoon we fill them from the inside with cooked meat mixture so that we get a fairly even ball. Mushrooms stuffed with minced meat are rolled in flour, then in beaten eggs and, finally, in breadcrumbs. Heat a deep frying pan with a thick layer of vegetable oil and fry the mushrooms, gradually turning them from one side to the other, as if rolling gradually. By the way, it is better to add salt and pepper to beaten eggs, so the spices will be distributed more or less evenly.
Шампиньоны, фаршированные фаршем, должны принять golden brownish color, and frying itself should last ten to twelve minutes. Serve the golden, crispy and crispy dish with roasted potatoes, green peas and fresh vegetable salad. Additives will serve a variety of sauces, such as garlic or curry. Mushrooms and minced meat are classified as hard-to-digest foods, so do not serve mushroom balls for dinner. Due to its unusual shape and pleasant color, mushrooms with minced meat will pleasantly surprise guests who have gathered at the festive table.
Mushrooms stuffed with minced meat can be taken fromon the road as a snack or picnic. They will acquire an unusual taste when heated on the grill and satisfy the hunger of even the most voracious person.
With the advent of microwave ovens many dishesbegan to prepare with the help of such devices. The method of preparation is different in that all products are obtained “boiled” after such preparation. Stuffed champignons in the microwave can also be cooked, but they will have no taste at all, as in normal frying, and the crust will not crunch like that. To do this, mushrooms should be prepared as described above, but placing them in a special container for use in microwave ovens, put them in a twenty-twenty-five minutes oven.
Do not forget to sprinkle with herbs this unusual dish before serving. This will pleasantly revive the general appearance of the food, and the smell of parsley or dill will warm the appetite of the family members gathered around the table.
