Three mushroom dishes per garnish

If you like mushrooms in any form, you will be happy to try a few win-win side dishes for any dish of mushrooms. Today's edition. "Site" will tell you how to prepare magnificent mushrooms in soy sauce, mushrooms with asparagus and very simple, but no less delicious baked with Provencal herbs mushrooms.



Mushrooms in soy sauce

The ingredients

• 500g champignon
• 1 onion
• 2 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp balsamic vinegar
• 1 pinch of chili pepper
• 3 teeth. Garlic
• 1 pinch of thyme
• salt

Preparation

1. Cut a small cube of onions and lightly roast in vegetable oil.
2. Pour whole mushrooms and carcasses into the pan until the liquid evaporates. It is desirable that the mushrooms were about the same size, then they will be evenly roasted. 520291
   
   
   
   
3. Add the spices and stir the mushrooms. Then add soy sauce, vinegar, sugar. Carcasses of mushrooms until the liquid is completely evaporated.
4. Peel the garlic and run it through the press. Mix the garlic with salt and fill the mushrooms with it. Stir everything well and you can serve to the table.
   
   
   
   

Champignons with asparagus

The ingredients

• 500g asparagus
• 350g champignon
• 120 ml of white dry wine
• 1 shallot
• 2 tsp thyme
• 1 bundle parsley
• 1 tbsp olive oil
• 4 tbsp butter
• 2 teeth. Garlic
• salt
• peppery

Preparation

1. Put the asparagus on the bowl and pour it with vegetable oil. Sprinkle, asparagus and bake at 210 degrees 10 minutes.
2. Nashing the onions with semi-rings and roast for 1 minute with butter.
   
   
   
   
3. Cut the mushrooms and roast them with onions until the liquid has completely evaporated.
4. Stick the parsley and shallots finely. Add the greens to the pan along with thyme and garlic passed through the press.
5. Mix the finished mushrooms with baked asparagus in a pan and remove from the stove. Done.
   
   
   
   

Mushrooms with Provence herbs

The ingredients

• 800g champignon
• 40ml balsamic vinegar
• 3 teeth. Garlic
• 1 tsp Provence herbs
• 4 tbsp olive oil
• salt
• peppery

Preparation

1. Cut the mushrooms into 2 or 4 parts. Small mushrooms can be cooked whole.
2. Pass through the press garlic and mix it with olive oil, add salt, pepper, spices. Stir everything thoroughly to homogeneity.
   
   
   
   
3. Pour vinegar into the spice oil, stir everything and add the mushrooms.
4. Marin the mushrooms in oil for 15 minutes, then transfer to the baking mold and cook the mushrooms in the oven at 200 degrees 20 minutes. In the process of baking, it is desirable to turn the mushrooms from time to time. Another fragrant garnish of mushrooms is ready, pleasant appetite.
   
   
   
   

Ah, those juicy mushrooms with Provencal herbs. Could there be something simpler and more beautiful? Champignons and baked, and especially with asparagus can be eaten without cereals, potatoes and pasta for dinner. And you can combine at least with cream soup, even with puree, even with your favorite porridge. What do you like most about cooking mushrooms?