Recipes with champignons are often easy to prepare, and the dishes made from them are hearty and very tasty. The list of champignon dishes includes various cream soups, risotto, pastas, stews, sauces and gravies. Mushrooms are delicious fried in batter or stewed with onions, and rich mushroom broth can easily replace meat broth. Champignons, with their dense and elastic texture, do not need to be boiled beforehand - they can even be eaten raw with vinegar or other dressing. Thinly sliced ​​and grilled, fresh champignons remain slightly moist inside, and when cooked with meat, it acquires a persistent mushroom aroma. Most recipes don't require much time. For some dishes, for example, cream soups and salads, mushrooms are pre-boiled and, accordingly, marinated. Frozen white champignons can be immediately fried in butter with onions and served with Borodino bread - it turns out to be a tasty and simple snack for strong alcohol. They can also be wrapped in Russian pancakes or placed in shortbread tartlets. Recipes with champignons include meat, vegetable and even fruit salads: these porcini mushrooms are combined with many ingredients. They are used to make thick white sauces, gravies and even soufflés. Champignons are also often used as a filling for pies, puff pastries and traditional kulebyak. The truly mushroom flavor is enhanced by soy sauce and heavy cream. Two ingredients that are opposite in taste emphasize the aroma of mushrooms and reveal themselves: it is no coincidence that champignons are added to risotto, julienne and beef in spicy soy sauce. You can cook champignons not only for breakfast, lunch or dinner, but also roll them up for the winter.

During fasting, a person is very limited in products, but not in ideas on how to prepare those that can be eaten. A delicious lunch or dinner can be made from any vegetables, fruits, root vegetables, cereals and a menu can be created for the entire seven weeks of fasting from dishes in any combination. The site has many step-by-step recipes for Lenten cuisine - simple and complex, from second to salad. In addition, many recipes have step-by-step photos that will help you prepare the dish in the best possible way. During Lent, a variety of soups are prepared because they help digestion in such difficult, limited conditions. It can be lean borscht or onion soup, or you can cook vegetable stew in vegetable oil with the addition of water - the vegetables will be juicy, and various seasonings will help reveal their taste. See the Food website for various recipes for Lent.

Search for recipes by selecting a dish category, subcategory, cuisine or menu. And in additional filters you can search by the desired (or unnecessary) ingredient: just start writing its name and the site will select the appropriate one.

Champignons: recipes for Lenten dishes

During Lent, which is the longest and lasts almost 7 weeks, one of the allowed foods is mushrooms. Among all the possible mushrooms at this time of year, the most accessible, both in terms of distribution and price, are champignons, which are sold everywhere, so today we will talk about Lenten dishes that can be prepared from these wonderful mushrooms.

Champignons are sold everywhere and have an affordable price, which makes them the most preferable option among all commercially available mushrooms - pickled ones often do not please with the taste due to the abundance of vinegar, salted ones do the same, and dried ones are not cheap. In general, if you are fasting, then these mushrooms will be an excellent option for your daily diet. Especially when you consider how many lean dishes you can cook with them.

For starters - lean soups with champignons

You can prepare many different soups with champignons; we will give a couple of simple, proven recipes for the most satisfying of them.

Recipe for lean cabbage soup with champignons

You will need: 1 kg of white cabbage, 500 g of champignons, 150 g of onions, 30 g of vegetable oil, 25 g of wheat flour, black peppercorns, parsley, bay leaf, salt.

How to cook lean cabbage soup with champignons. Chop fresh cabbage and onion, place in a saucepan with a small amount of boiling water, add bay, parsley and peppercorns. Separately, boil the chopped mushrooms, then remove them from the broth and lightly fry them in oil. To the almost finished cabbage, add flour fried in a dry frying pan until light brown, stir, add mushrooms, chopped parsley, add mushroom broth to the desired thickness of the soup, add salt, stir. Boil the lean cabbage soup over low heat for about an hour, without bringing it to a boil.

Recipe for lean oatmeal soup with champignons

You will need: 2 liters of water, 500 g of champignons, 200 g of Hercules oat flakes, 1 carrot and onion, herbs, black pepper, vegetable oil, salt.

How to cook lean soup with oatmeal and mushrooms. Wash and boil the champignons, then chop them into small pieces, grate the carrots on a coarse grater, and chop the onion. Fry onions and carrots in oil. Put rolled oats and onions with carrots into the mushroom broth, boil until tender, adding chopped mushrooms, before serving, season the soup with herbs, pepper and salt.

For the main course - lean main courses with champignons

Of course, there are also a huge variety of second courses with champignons. Just look at the porridges that can be cooked with these mushrooms! These also include various casseroles, stews, cutlets and much, much more.

Recipe for lean buckwheat balls with champignons

You will need: 700g champignons, 3 onions, 1 cup buckwheat, 5 tbsp. tomato puree, breadcrumbs, herbs, pepper, salt.

How to cook buckwheat balls with champignons. Pour 2 cups of cold water over buckwheat, add salt and cook. When the porridge is ready, wrap the pan with a towel for 15 minutes. Finely chop the mushrooms, onions, and herbs. Fry the onion in hot oil, add the mushrooms, simmer for 15 minutes, add pepper and salt, let cool. Grind the mushrooms and onions in a meat grinder, mix the minced meat with buckwheat porridge and herbs, form small meatballs, bread them in flour, then in breadcrumbs, place in a frying pan with heated oil and fry.

You can serve these meatballs with lean sauce: dilute tomato paste with water, season with salt and spices, thicken with flour, simmer until desired thickness.

Recipe for Lenten mashed potato casserole with champignons

You will need: 500g potatoes, 100g champignons, onions, herbs, vegetable oil, salt.

How to cook a Lenten casserole of potatoes and mushrooms. Fry finely chopped onion, set aside a little, and mix the rest with fried mushrooms and chopped herbs. Boil the potatoes until tender, mash them into a puree, adding vegetable oil, grease the casserole dish with oil, place half the potatoes, mushrooms and onions on it, then the remaining potatoes, sprinkle with the reserved onions and lightly sprinkle the casserole with oil, bake in the oven until browned.

For a snack - Lenten champignon snacks

Like first and second courses, there are many Lenten snacks that can be made from champignons. These mushrooms can be pickled, the caps can be baked with any filling from foods suitable for fasting, and all the options for salads with these mushrooms are completely innumerable.

Recipe for lean salad with champignons and nuts

You will need: 100g of champignons, 80g of walnuts and lettuce each, vegetable oil, spices, salt.

How to prepare a lean salad with nuts and champignons. Cut the salad into strips, boil the mushrooms and chop them into small pieces, chop the nuts. Season the oil with pepper and salt, mix, season the salad and serve.

Recipe for a Lenten appetizer of stuffed champignons

You will need: 10 large whole champignons, 2 onions, 1 tbsp. breadcrumbs, black pepper, herbs, vegetable oil, salt.

How to cook lean stuffed champignons. Separate the stems from the caps of the washed mushrooms, coat a baking tray with oil, salt the inside of each cap, and finely chop the stems. Finely chop the onion, fry, add the chopped legs, fry everything together, adding pepper and salt, until the liquid evaporates, add breadcrumbs, stir and fry for another minute, add chopped herbs, stir. Place the filling in the caps, place them on a baking sheet, sprinkle with oil and bake the mushrooms for 20 minutes in an oven preheated to medium temperature.

Whatever you can cook from champignons - you can even make sauces with them! Such sauces are perfect for pasta, spaghetti, and cereals.

Recipe for Lenten champignon sauce with tomatoes

You will need: 500g champignons, 4 cloves of garlic, 1 onion and a can of tomatoes in their own juice, pepper, salt.

How to make Lenten champignon sauce. Finely chop the onion, garlic and mushrooms, first fry the onion and garlic in oil for 5 minutes, then add the mushrooms and fry the same amount, add the tomatoes along with the juice from the can, pepper, salt, season the sauce with spices to taste, bring to a boil and simmer the sauce 10 minutes over moderate heat without a lid until thickened.

Recipe for Lenten Champignon Sauce with Lemon

You will need: 200g fresh champignons, 1.5 cups of clean drinking water, ½ lemon juice or ½ tbsp. table vinegar, 2 small pieces of margarine, 2 tbsp. flour, salt.

How to make champignon sauce with margarine. Fry the flour in a dry frying pan until browned, remove from the pan. Place 1 piece of margarine in it, melt it, add finely chopped mushrooms, pour in lemon juice or vinegar, simmer for 5 minutes, pour in water, put in a second piece of margarine, add flour, stir quickly so that no lumps form. Boil the sauce until thickened, stirring constantly.

Soups, main courses, appetizers and even sauces - and that's not the limit. You can also cook a variety of baked goods with champignons, but more on that another time, but for now let’s try recipes and enjoy delicious and varied Lenten dishes!

Lenten dishes with mushrooms are a great way out when the last weeks become the most difficult before Easter 2016. But when eating mushrooms, there is no point in dreaming about meat - these ingredients give any dish a wonderful aroma and pleasant taste. Therefore, we have collected the most popular Lenten recipes in one material. Potatoes with mushrooms, with mushrooms, Lenten zrazy with mushrooms, with mushrooms - just the mention of these dishes makes your mouth water.

By the way, if you need more Lenten recipes that will help brighten up your diet, we have one on our website, which consists of 10 delicious dishes.

Potatoes with mushrooms Lenten recipe

What we need:

6 potatoes
150 g champignons/oyster mushrooms
olive oil
parsley
dill
cilantro
black pepper
salt

Potatoes with mushrooms: Lenten recipe

1. Wash the potatoes, cut them accordion-style (as in the photo), without cutting all the way through.
2. Wash the mushrooms and cut into slices, add salt and pepper.
3. Cover a baking sheet with foil and place the potatoes there so that they do not fall apart. Place the mushrooms in a potato casserole and sprinkle with olive oil. Place the baking sheet in an oven preheated to 200 degrees for 50-60 minutes.
Sprinkle hot potatoes with cilantro and chopped fresh herbs.

Lenten pancakes with mushrooms recipe

What we need:

1 kg flour
0.5 l warm water
10 g live yeast
100 g vegetable oil
1 kg champignons
1 onion
1 tbsp. spoon of sugar
salt

How to cook lean pancakes with mushrooms: recipe

1. Dissolve sugar, salt (add by eye) and yeast in warm water. Gradually add a small amount of flour, mix and add vegetable oil. Place the dough for lean pancakes in a warm place for about 60 minutes.
2. Wash and finely chop the mushrooms. Chop the onion. Fry the mushrooms and onions until golden brown and add salt.
3. Add the remaining flour to the dough, leave the dough for another 15 minutes.
4. Heat a frying pan with vegetable oil and fry the pancakes in batches - one lean pancake at a time. Wrap mushroom filling in each pancake.

Lenten zrazy with mushrooms recipe

What we need:

8-10 potatoes
500 g champignons
1 onion
150 g flour
vegetable oil
greenery
salt
ground black pepper

How to cook Lenten zrazy with mushrooms: recipe

1. Wash the potatoes, peel and boil. When the potatoes are ready, mash them into a puree.
2. While the potatoes are cooking, chop the mushrooms and chop the onion, then fry them until golden brown.
3. Add flour to the potatoes, salt and pepper and mix well.
4. Form potato cakes, put some mushrooms in the middle of each zraza, and wrap them so that the champignons do not fall out during frying.
5. Heat a frying pan with vegetable oil, lay out the zrazy and fry them until golden brown. Place a plate and sprinkle the lean potato zrazy with herbs.

Lenten pilaf with mushrooms recipe

What we need:

1 cup rice
400 g champignons
1 onion
1 carrot
3 cloves garlic
salt
ground black pepper
turmeric

Lenten pilaf with mushrooms: recipe

1. Wash the carrots, peel and grate on a coarse grater. Peel the onion and chop it.
2. Prepare a cauldron or pan for pilaf - heat the vegetable oil poured to the bottom in it. Fry the onion until translucent, then add the carrots and mushrooms. Fry everything for about 5-7 minutes, then add salt and pepper.
3. Wash the rice and add it to the other ingredients in a cauldron, add a little turmeric. Fill everything with water so that it is one centimeter higher than the rice.
4. When the water has boiled, distribute the cut garlic cloves throughout the pan.
5. Close the lid and cook the lean pilaf for about 15 minutes. If necessary, add more water.

Mushrooms are a valuable product, indispensable not only on days of strict fasting. They contain a lot of protein, fats, carbohydrates, as well as useful micro- and macroelements: potassium, calcium, zinc, iron, copper, cobalt. Dishes with mushrooms add variety to the Lenten table and are perfectly filling. Almost any type of mushroom is suitable for their preparation: champignons, oyster mushrooms, chanterelles, honey mushrooms, porcini... You can use fresh, frozen, dried, salted or canned mushrooms. Only pickled mushrooms are not suitable for cooking - they become tough when heated.

When buying champignons and oyster mushrooms, pay attention to their appearance: fresh mushrooms have caps without damage, stains or rot, and the mushrooms themselves are strong and dense. When buying frozen mushrooms, find the country of origin on the package, and if the mushrooms are sold by weight, check this information with the sellers. The fact is that under the guise of frozen honey mushrooms they sometimes sell Chinese mushrooms, which have a rather peculiar aroma (sometimes they just smell rotten!). Frozen mushrooms should be crumbly, without ice or snow. Otherwise, there is a high probability that the mushrooms were re-frozen. There’s nothing wrong with it, in principle, it’s just that these mushrooms can be flabby and tasteless. When buying dried mushrooms, try to choose large pieces of mushrooms with a dark, uniform color - they have a stronger aroma. Small holes in the flesh may indicate that the mushrooms were wormy, so be careful. If possible, smell the mushrooms - their aroma should be deep and rich. Dried mushrooms should be soaked in cold water and boiled in it. After cooking, squeeze out the mushrooms, strain the broth and use in cooking. Dry mushrooms can be used to make an excellent dressing for any dish: grind the mushrooms into powder in a powerful food processor, blender or coffee grinder. This powder can be added to any sauce, salad dressing or noodle dough.

There are a huge number of Lenten mushroom dishes. These are appetizers, salads, first and second courses, sauces, and baked goods. Our site has selected several interesting recipes for you.

Ingredients:
600 g porcini mushrooms,
150 g walnuts,
1 onion,
½ lemon
vegetable oil for frying,
salt, pepper, hot pepper - to taste.

Preparation:
Sauté finely chopped onion in hot vegetable oil. Add the mushrooms and squeeze the juice from half a lemon. Fry the mushrooms until soft, transfer to a blender or food processor, add the walnuts and chop. Add salt and pepper to taste. Place in the refrigerator for 2 hours.

Ingredients:
100 g champignons,
60 g walnuts,
30 g green salad or Chinese cabbage,
3 tbsp. vegetable oil,
salt, pepper - to taste.

Preparation:
Boil the champignons and cut into thin slices. Crush the walnuts and chop not very finely. Mix vegetable oil with salt and pepper. Cut the salad or Chinese cabbage into thin strips, combine with mushrooms and nuts, mix and season. You can add a little lemon or grapefruit juice to the dressing.

Ingredients:
250 g champignons,
400 g short pasta,
1 carrot,
1 onion,
1 leek,
1 sweet pepper,
5 tbsp. olive oil,
2 tbsp. wine vinegar,
8 pitted olives
2 tsp green rosemary,
2 tsp parsley,
salt, ground black pepper - to taste.

Preparation:
Cut the peeled vegetables into thin rings. Cut the mushrooms into slices. Sauté carrots and onions in 2 tbsp. vegetable oil, add mushrooms, vinegar and ground pepper. Simmer for 15 minutes, pour in 3 tbsp. butter and refrigerate for 12 hours. Boil the pasta in salted water and rinse it. Cut the sweet pepper into cubes. Combine pasta, bell peppers and stewed vegetables with mushrooms and stir. Cut the leeks and olives into thin slices and sprinkle them over the salad.

Ingredients:
1.5 kg oyster mushrooms,
1 head of red onion,
1 head of onion,
3-5 cloves of garlic,
20 g sugar,
15 g table vinegar,
50 g vegetable oil,
1 tsp ground red pepper,
salt - to taste.

Preparation:
Tear the washed mushrooms into thin long strips with your hands and boil in salted boiling water for 15 minutes. Drain in a colander and let the liquid drain. Peel the onions, cut lengthwise to the center and cut into thin circles - you should get long strips. Add strips of red onion to the mushrooms, and saute the onions in vegetable oil until transparent and also add to the mushrooms. Squeeze the garlic through a press, add to the mushrooms, add sugar, salt, ground red pepper, pour in vinegar, mix everything well and put in the refrigerator overnight.

Ingredients:
100 g dried mushrooms,
2 liters of water,
5-6 potatoes,
½ cup pearl barley,
1 carrot,
1 onion,
salt, pepper - to taste.

Preparation:
Soak dried mushrooms in cold water overnight. Separately cook the pearl barley. Chop the swollen mushrooms and place in a saucepan along with the strained liquid. Boil the mushrooms for 30 minutes, then add the diced potatoes and cook for another 15 minutes. Place pearl barley in the soup, bring to a boil and season with fried onions and carrots fried in vegetable oil. Boil again and remove from heat. Serve with greens.

Ingredients:
300 g fresh champignons,
4 tbsp. peas,

1 onion,
1 carrot,
allspice, salt - to taste.

Preparation:
Cook the peas separately. Boil the peeled mushrooms, drain in a colander and let the water drain (do not pour out the broth). Cut the mushrooms into slices, put them back into the broth and add the peas. Boil, add onions and carrots fried in vegetable oil, add salt and allspice.

Ingredients:
1.5 liters of water,
200 g champignons,
60 g rice flour,

50 g stale white bread,
salt, pepper - to taste.

Preparation:
Set aside 4-5 mushrooms, chop the rest thinly, cover with cold water and add stale bread. Bring to a boil, reduce heat and simmer for 1 hour. Finely chop the remaining mushrooms and fry in vegetable oil. Grind the boiled mushrooms using a blender or rub through a sieve, put back on the fire and bring to a boil. Add rice flour diluted in a small amount of cold water, fried mushrooms, salt, pepper and cook for 10 minutes.

Ingredients:
400 g canned mushrooms,
500 g canned beans,
3 sweet yellow peppers,
1-2 cloves of garlic,
300 g leeks,
750 ml vegetable broth,
3 cans of tomatoes in their own juice,
½ bunch of basil
4 tbsp. olive oil,
1 tsp thyme,
2 bay leaves,
3 carnations,
salt, pepper - to taste.

Preparation:
Heat olive oil in a frying pan and fry bell peppers, leeks and chopped garlic, add bay leaf and thyme. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes. Add the crushed tomatoes along with their liquid, mushrooms and beans and bring to a boil again. Season with salt and pepper to taste, add chopped basil. Remove bay leaf and serve garnished with basil leaves.

Ingredients:
50 g dried mushrooms,
1 carrot,
1 onion,
1 celery root,
150 g noodles or vermicelli,
2 tbsp. vegetable oil,
salt, pepper, herbs - to taste.

Preparation:
Soak dry mushrooms in water for 3 hours, then boil in the same water until tender. Strain the mushroom broth, add chopped celery, carrots and mushrooms. Cook the noodles separately, put them in the broth, add bay leaf, salt and pepper and cook for 5-10 minutes. Serve sprinkled with herbs.

Ingredients:
20 large champignons,
1 stack pearl barley,
½ cup boiled chickpeas,
1 carrot,
½ onion,
2 cloves of garlic,
½ red sweet pepper,
½ green sweet pepper,
2 tbsp. olive oil,
1 tbsp. soy sauce,
3-4 stacks. vegetable broth,
salt, pepper, cumin - to taste.

Preparation:
Sauté chopped carrots, onions, bell peppers and garlic in hot oil. Add the chopped mushrooms and fry them until done. Add the remaining ingredients, add vegetable broth or water and simmer over low heat until the pearl barley is soft. Season to taste.

Ingredients:
20 caps of dried porcini mushrooms,
15 tbsp. rice,
5 tbsp. vegetable oil,
5 onions,
3 carrots,
3-5 tbsp. tomato sauce,
1 stack vegetable broth or water
salt, pepper - to taste.

Preparation:
Soak dry mushrooms for 3 hours and cook them until tender in the same water. Remove the finished mushrooms with a slotted spoon, cut into large strips and fry in vegetable oil. Add finely chopped onion, sautéed carrots, tomato sauce, pour in a little strained mushroom broth, add washed rice and simmer under a tightly closed lid until cooked.

Ingredients:
350 g oyster mushrooms,
150 g lean white bread,
1 PC. potatoes,
1 onion,
½ pcs. red sweet pepper,
salt, pepper - to taste,
breadcrumbs,
vegetable oil.

Preparation:
Soak the bread in a little water. Peel the mushrooms and vegetables and pass them through a meat grinder together with the soaked bread. Salt, pepper, knead the minced meat and form cutlets with wet hands. Roll them in breadcrumbs and fry in vegetable oil under the lid.

Ingredients:
70 g dried mushrooms,
200 g rye bread,
300 g sauerkraut,
1 onion,
½ cup vegetable oil,
1 tbsp. flour,
pepper, bay leaf - to taste.

Preparation:
Soak dried mushrooms in cold water for 3 hours, then boil until tender. Chop the mushrooms and strain the broth. Cut the bread into cubes and fry in vegetable oil until crusty. Fry the sauerkraut in hot vegetable oil along with chopped onion. Add flour, mix the chopped mushrooms, mix again, pour in the mushroom broth. Place bread cubes, bay leaves and pepper into the hodgepodge and place the pan in a hot oven for 20 minutes.

Ingredients:
100 g boiled dry mushrooms,
2 stacks mushroom broth,
1 tbsp. flour,
2 tbsp. vegetable oil,
1 onion,
salt, pepper - to taste.

Preparation:
Fry the flour in a dry frying pan until brown, dilute with mushroom broth and simmer over low heat for 10 minutes. Meanwhile, saute the finely chopped onion and add it to the sauce. Add salt, pepper, boil and remove from heat.

Ingredients:
30 g dried mushrooms,
5 stacks water,
40 g flour,
2-3 tbsp. vegetable oil,
1 carrot,
salt, pepper - to taste.

Preparation:
Pour 5 cups of dry mushrooms in the evening. cold water and leave overnight. Then boil them in the same water, boiling it down to 4 glasses (for 40-50 minutes). Boil the carrots and chop with a blender or rub through a sieve. Also chop the boiled mushrooms. Fry the flour in a dry frying pan until it becomes beige, rub it with vegetable oil, dilute 1 cup. mushroom broth and simmer for 30 minutes over low heat. Add salt, add chopped mushrooms and carrots, stir and cook for another 10 minutes.

Ingredients:
2 stacks flour,
2.5 stacks boiling water
8 tbsp vegetable oil,
20 pcs. dry porcini mushrooms,
1 stack boiled buckwheat porridge,
1 onion,
500 ml water,
3 bay leaves,
4-5 black peppercorns,
2-3 cloves of garlic,
salt, parsley - to taste.

Preparation:
Pour 4 tbsp into boiling water. vegetable oil, add flour and quickly knead the dough, kneading it well with your hands. Soak the mushrooms in water, boil, then pour the broth into a separate bowl, finely chop the mushrooms and fry with onions in the remaining oil. Combine mushrooms with buckwheat porridge and stir into a homogeneous mass. Roll out the dough thinly, cut out circles with a glass and form dumplings. Fry them in vegetable oil, put them in a pot and pour mushroom broth with spices. Place the pot in a hot oven for 15 minutes.

Ingredients:
1 – 1.2 kg flour,
2 stacks warm water,
1 stack vegetable oil,
50 g pressed yeast,
1 tsp salt.
Filling:
1 medium head of cabbage,
200 g dried mushrooms,
1-2 onions,
½ cup vegetable oil.

Preparation:
Knead the dough from flour, vegetable oil, water, yeast and salt, and leave to proof. Chop the cabbage and simmer in vegetable oil until soft, but without letting it brown. Soak dry mushrooms, boil, finely chop and fry in vegetable oil with onions. Combine cabbage and mushrooms, salt and pepper. Punch down the risen dough, divide into two unequal parts and roll out. Place the larger part in the mold, spread the cooled filling, cover with the smaller thin part and pinch the edges, tucking them inward. Brush the surface of the pie with strong tea and place in the oven preheated to 180°C. Bake until golden brown.

Mushrooms and potatoes are the most satisfying lean food. But during the seven weeks of Lent they can get pretty boring. To diversify your menu, add spices. Black and white pepper, thyme, parsley, cilantro, oregano and fenugreek are ideal combinations with mushrooms. And almost all spices will be appropriate with potatoes: rosemary, cumin, ground black and red pepper, mustard seeds and many others.

All types of mushrooms in any form are suitable for Lenten dishes: fresh, dried, canned. However, you should not get carried away with the latter - there is no need for extra vinegar in a Lenten diet.

Sweet pepper stew

Ingredients:

• 3 pieces of large sweet pepper,
• 5 tomatoes
• 1 onion,
• 4 cloves of garlic,
• half a glass of vegetable oil,
• half a cup of chopped basil leaves,
• a pinch of dry oregano,
• 1 tbsp. l. Sahara,
• ground black pepper,
• salt,
• lemon juice.

Cut the peppers into thin strips. Peel the tomatoes from seeds and cut into cubes. Cut the onion into half rings and fry until golden brown. Add the peppers, stir and fry until soft. Add chopped garlic and sauté for a couple more minutes.

Sweet pepper stew

Season with salt and pepper, add sugar, tomatoes, oregano and simmer for another 10 minutes. Turn off the heat and add fresh basil. Sprinkle with lemon juice before serving.

Vegetable lasagna

For lasagna you will need the following products:

• 2 cups of flour,
• 1 glass cold
• water, 0.5 tsp, salt.

For filling:

• 1 large onion,
• 1 red bell pepper,
• 1 eggplant,
• 2 tomatoes
• 2 cloves of garlic,
• 3 tbsp. l. flour,
• 2 tsp. dry basil,
• vegetable oil,
• salt.

In a large bowl, sift the flour, add salt and stir. Make a well in the center and, gradually adding salted water, knead the dough until it has a homogeneous, smooth consistency. Cover the dough with a towel or napkin and leave for 30 minutes.

Cut the onion in half. Finely chop one half, cut the other half into half rings. Cut the pepper into strips. Peel the eggplant and cut into cubes, and the tomatoes into slices.

First fry the onion in oil, then add tomatoes, peppers, eggplants, salt, stir and simmer over low heat for 10 minutes. Remove from heat, add finely chopped garlic and stir again. Prepare the sauce. Fry the chopped onion in oil, add flour, stir, simmer for a couple of seconds.

Vegetable lasagna

Add water or vegetable broth and cook over low heat for 3-5 minutes, stirring all the time to prevent lumps from forming. Divide the dough into six portions, roll each into a thin layer to fit the baking sheet. Place the first layer of sheets (2 pieces) in a greased pan and cover them with half the filling. Then place the second layer of sheets and the second half of the filling, and the remaining 2 sheets on top. Pour the sauce over everything. Bake lasagna in an oven preheated to 180 degrees for 1 hour.

Stew with sauerkraut and dried fruits

Ingredients:

• 6 potatoes,
• 1 carrot,
• 1 onion,
• 1 stalk of celery,
• 250 grams of sauerkraut,
• 2 green apples,
• 100 grams of prunes, dried apricots and raisins,
• 2 cloves of garlic,
• 1 tsp. cumin,
• vegetable oil,
• ground black pepper,
• salt,
• sugar,
• greenery.

Cut the carrots, celery and onion into strips and fry in oil. Peel the potatoes, cut into large cubes. Add diced apples, sauerkraut and chopped dried fruits. Salt, pepper, add a pinch of sugar, cumin and chopped garlic.

Mix well and add hot water until it reaches the middle of the stew. Simmer over low heat for 30 minutes. 5 minutes before cooking, add bay leaf. When serving, sprinkle with herbs.

Casserole with potatoes and wild mushrooms

• 1 kg potatoes,
• 1 kg frozen forest mushrooms,
• 3 tomatoes
• 3 onions,
• 1 carrot,
• 5 tbsp. l. lean mayonnaise,
• vegetable oil,
• Bay leaf,
• salt,
• allspice.

Peel the potatoes and carrots and boil with half an onion, pepper and bay leaf. Make mashed potatoes by adding a little vegetable broth in which the potatoes were boiled. Season with salt and pepper. Finely chop the onion and mushrooms and fry in oil, and when cool, grind in a blender. Season with salt and pepper.

Place 1/3 of the puree into a greased pan, then add the mushrooms and top with the second half of the potatoes. Place a layer of sliced ​​tomatoes on top and cover them with the rest of the puree. Lubricate the last layer with lean mayonnaise. Bake the casserole in the oven at 180 degrees for 40 minutes until golden brown.

Champignons stuffed with leeks and tofu

You will need:

• 12 large champignons,
• 1 leek stalk,
• 200 grams of tofu cheese,
• 1 tbsp. l. breadcrumbs,
• bunch of dill,
• olive or vegetable oil,
• salt,
• pepper to taste.

Wash and dry the champignons. Carefully remove the legs. Place the caps on a greased baking sheet and lightly salt them inside. Prepare the filling. Chop the mushroom stems. Cut the onion into thin half rings and simmer in a hot frying pan for 2-3 minutes. Add champignon legs, salt and pepper, simmer over low heat for 5-7 minutes. Add crackers, stir, let cool slightly.

Mash the tofu cheese with finely chopped dill and then combine with the onion-mushroom mixture. Spoon the filling onto the mushroom caps. Bake for 15 minutes in an oven preheated to 200 degrees.

Mushroom goulash

• 500 grams of fresh champignons or frozen mushrooms,
• 2-3 onions,
• 2-3 tbsp. l. vegetable oil,
• 1 green or red pepper,
• 1 tbsp. l. flour,
• 1 tbsp. l. tomato paste,
• water, salt, pepper.

Fry finely chopped mushrooms and onions in oil, add chopped pepper and simmer until tender. Sprinkle with flour and add tomato paste.

Mushroom goulash

If desired, you can add a little water. Season with salt and pepper, simmer for a few more minutes.

Mushroom and boiled potato rolls

• 500 g champignons,
• 800 g boiled potatoes,
• 2-4 tbsp. l. vegetable oil,
• greenery,
• 4-5 tbsp. l. flour,
• 1 onion,
• salt,
• pepper.

Chop the mushrooms and fry in oil, add onion, salt and pepper to taste, and cook until done. Boil the potatoes and mash to a puree consistency. Add flour, salt to it and knead soft potato dough. Divide into small cakes, place minced mushroom in the center of each, shape the potato cake into a ball and fry in oil. Serve with spicy tomato sauce or horseradish sauce.

Stuffed cabbage rolls with mushrooms

• 8-10 leaves of white cabbage,
• salt,
• 2 tbsp. l. vegetable oil,
• 500 grams of fresh or 100 grams of dried mushrooms,
• 1-2 tbsp. l. tomato paste,
• half a glass of rice,
• glass of water.

Boil the cabbage leaves in boiling water for 2-3 minutes, remove from the water, and let dry. Boil the rice until half cooked. Wash and boil the mushrooms, chop finely, fry in oil until half cooked, mix with rice and tomato paste, and add salt to taste.

Place 2-3 tbsp on each cabbage leaf. l. filling and form cabbage rolls. Fry them in oil, then transfer to a baking sheet or deep pan with a thick bottom, sprinkle with vegetable oil and simmer in an oven preheated to 180 degrees for 40 minutes.

Mushrooms with shrimps

On holidays, when fasting is relaxed, treat yourself to mushrooms and shrimp.

For this dish you will need:

• 500 grams of champignons,
• 300 grams of peeled shrimp,
• 3 cloves of garlic,
• 1 tbsp. l. lemon juice,
• vegetable oil,
• salt and pepper.

Cut the champignons into half rings, finely chop the garlic. Fry the champignons in vegetable oil, add garlic, shrimp and lemon juice, keep on the fire for another 5-7 minutes, stirring constantly.

Mushroom sauce from oyster mushrooms

• 200 grams of oyster mushrooms,
• 2 onions,
• 5 tbsp. l. vegetable oil,
• 1 tbsp. l. flour with a slide,
• salt,
• ground black pepper.

Cut the onion into half rings, fry in oil until golden brown. Separate the mushroom clusters. Tear large ones lengthwise into 3-4 pieces. Place in the pan in which the onions were fried and fry for five minutes. Then add the fried onion, stir, add flour and, stirring constantly, simmer for 5 minutes. Then pour in the water and, continuing to stir, bring the sauce to a boil and keep on low heat for five minutes.

In lean dishes, in addition to our native vegetables (potatoes, beets, carrots, etc.), more often use mushrooms and more exotic broccoli and asparagus. Mushrooms will replenish the lack of protein in the body, and broccoli and asparagus will replenish the supply of vitamins, the lack of which is especially felt in the spring. Few people know that broccoli shoots are healthier than inflorescences. It is in the shoots that substances that neutralize toxins accumulate. They are very important for cleansing the body during fasting.