Mushroom finger food baby

Can Babies Eat Mushrooms?

Mushrooms are a flavorful treat that come in a great variety of textures and tastes for your baby, and you, to enjoy.

Here are a few words of caution about mushrooms, information about their healthy benefits, and a few ideas for serving them.

When it comes to mushrooms, stick to what you can buy in a store. Mushrooms are a fungus, an organism that feeds on organic material, and they can grow just about anywhere.

There are plenty of types of mushrooms in the wild that will make you very sick, but the mushrooms sold in your grocery store or farmers market won’t be one of them.

There is no strict recommendation from medical organizations or the government against eating mushrooms, once babies start eating solid food. Many organic, healthy eating, and parenting websites suggest waiting until children are about 10 to 12 months old before introducing mushrooms into their diet. Some pediatricians and natural food experts recommend always cooking mushrooms before eating them, especially for children.

Researchers have found a number of benefits to including mushrooms in your diet, and that goes for babies too.

Some mushrooms have more potassium than a banana. They also are a good source of iron, fiber, and selenium, an important mineral. If they have been exposed to light while they grow, several varieties of mushrooms are one of the best plant sources of vitamin D you can eat. Vitamin D helps build strong bones and may help fight against colon cancer.

A small percentage of people may be allergic to mushrooms. The risk is particularly low when eating mushrooms but because mushrooms are a fungus, they release spores into the air. Those spores can cause allergies similar to the kind caused by pollen or mold.

Mushrooms can be a good option for a baby who needs soft foods that can be cut to a safe-to-eat size. Mushrooms have a lot of flavor, some wonderful vitamins and minerals, and are soft enough to be eaten by someone who only has a few teeth. If you decide to serve them raw to your baby, be sure to wash them carefully first.

Mushrooms can be a main dish, side dish, or a great addition to any dish. They can be sautéed, grilled, roasted, baked, or cooked just about any way you can think of.

Here are a few kid-friendly recipes from around the Web that feature mushrooms deliciously.

  • Sauté mushrooms with butter or olive oil, garlic, and a little salt and eat them as a meal with rice or pasta, a side dish, a topping for meats, or with other veggies like spinach, green beans, or potatoes.
  • Cute meatloaves in a muffin tin are full of veggies for healthy kids — and those following a paleo diet!
  • Swap the meat for a portabello mushroom in burgers or cheesesteaks.
  • This creamy pasta with mushrooms and spinach can stand on its own for a meal, or make a great side dish.
  • Three ingredients in a slow cooker and you’ve got a tasty meal with portabello mushrooms and chicken.
  • Let’s be real: Just about anything tastes good inside a tortilla with some melted cheese! Mushroom quesadillas are a good, friendly introduction for your little one.
  • Rice, peas, mushrooms: Mushroom risotto is based on three simple ingredients with a delicious, comforting flavor.

And, of course, mushrooms make a great addition on pizza or in tomato sauce.

Remember that if your baby or toddler doesn’t love mushrooms on the first try, switch up the recipes and try another day. It’s worth it to get your little one to like these flavorful, vitamin- and mineral-rich disease fighters into their diet.

Can Babies Eat Mushrooms? Benefits, Risks And Recipes

This umami-rich veggie offers vital nutrients and health-promoting compounds to babies.


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Image: Shutterstock

Mushrooms for babies can make a healthy addition to the solid food diet. The edible fungi come in various varieties, but only a few are edible. Some species of mushrooms, such as Amanita phalloides (Death cap), are poisonous, while Amanita muscaria (Fly Agaric) may cause stomach cramps and vomiting if eaten raw.

You must pick the right variety of mushrooms if you wish to include them in your baby’s diet. In this post, we acquaint you with the right age to introduce mushrooms to babies, their benefits, and precautions to observe while feeding them.

Mushrooms And Their Edible Varieties

There are approximately 2,000 different species of edible mushrooms (1). Out of these, the most popular edible species is Agaricus bisporus. It is sold in three different varieties: white button, cremini, and portobello (2).

The white button mushroom is the most commonly consumed mushroom in the world, followed by cremini or baby bellas, portobello, shiitake, straw, oyster, chanterelle, morel, porcini, and enoki (1) (3). Most of these varieties can be grown at home. However, there are some wild varieties, which are grown in the wilderness and available in retail stores and farmer’s markets.

Is It Safe For Babies To Eat Mushrooms?

It is safe for babies to eat mushrooms when they are purchased from a retail store. This is important as certain wild varieties of mushrooms can cause discomfort to babies, while some others might be life-threatening.

Related: 6-Month-Old Baby's Food Chart And Recipes

At What Age Can Babies Have Mushrooms?

There are no clinical or non-clinical recommendations regarding when babies can eat mushrooms. Generally, mushrooms are given to babies once they are six months old. However, some parents might want to wait until 10-12 months of age. It is best to consult a pediatrician or pediatric dietitian before giving mushrooms to a baby.

Never feed raw or uncooked mushrooms Raw mushrooms should not be eaten raw by anyone, any age as they might cause discomfort and have an increased risk of poisoning. Mushrooms, when picked right and cooked well, can supplement your baby’s diet with a number of vital nutrients.

Nutritional Value Of Mushrooms

Mushrooms are much valued for their umami (savory) taste and unique nutritional composition. Each variety and sub-type has a unique nutritional profile. Below is a general nutritional profile of mushrooms with the quantities of key nutrients (4) (5).

  • Water content: 80 – 90%
  • Dietary fiber: 8 – 10%
  • Protein: 12 – 35%
  • Vitamins: C, B1, B2, B3, B9, and Ergosterol (precursor of vitamin D2)
  • Minerals: Potassium, sodium, and phosphorus

Mushrooms are rich in certain bioactive compounds like polysaccharides, tri-terpenoids, low molecular weight proteins, glycoproteins, and immunomodulating compounds. It also contains negligible fat and is considered free of cholesterol.

Related: 5 High-Fiber Foods For Babies To Eat

Health Benefits Of Mushroom For Babies

The wide array of nutrients in mushroom can provide the following health benefits (6)

1. Immunity: Mushrooms possess immunity-strengthening properties. These properties are attributed to bioactive compounds such as polysaccharides (beta-glucan), triterpenoids, and minerals present in it (7). These compounds are known to boost innate and acquired immunity by activating different types of immune system cells (5).

2. Heart health: The fermentable fiber Beta glucan is a form of soluble dietary fiber that’s been strongly linked to improving cholesterol and boosting heart health and oligosaccharides work as prebiotics (5). Enhanced prebiotic content of the diet stimulates the growth of beneficial microbiota that might help attenuate conditions such as obesity and cancer in the long run (8).

Image: iStock

3. Antioxidant effects: In vitro studies have shown that mushrooms have potential antioxidant effects when consumed on a regular basis. The polysaccharides present in mushrooms are attributed to its antioxidative effects (9). Besides polysaccharides, mushrooms have various vitamins, minerals, and ergothioneine, which is a sulfur-containing essential amino acid that has antioxidative effects (10).

4. Anti-inflammatory: A review paper published in the Journal of Food Chemistry referred to edible mushrooms as “superfoods” and recommended it as a valuable addition to the daily diet (11). The presence of bioactive compounds such as polysaccharides, proteoglycans, terpenoids, phenolic compounds, steroids, and lectins are attributed to mushroom’s anti-inflammatory property (12).

5. Antimicrobial: A study published in the Iranian Journal of Pharmaceutical Research showed that mushrooms have strong antimicrobial activity in vitro (13). Also, mushrooms are considered to have an indirect antiviral effect due to the immunostimulating activity of polysaccharides (14). Mushrooms could also have a potential antifungal activity that could prove useful. However, more research is warranted to understand the mechanism of action.

6. Hepatoprotective effects: Various studies show possible hepatoprotective (liver-protecting) effects of mushrooms (15). The studies also validate the use of mushrooms in folk medicine. Thus, the addition of mushroom in the baby’s diet could keep the liver healthy in the long run.

Mushrooms have their benefits, but it is also vital to know the potential risks of mushrooms.

Related: Mineral Oil For Babies: Safety, How To Use And Side Effects

Health Risks Of Eating Mushroom For Babies

Consumption of mushrooms can present with the following risks to a baby.

1. Allergy: Mushroom allergy can be air-borne, oral, and contact based. Lycoperdonosis is a rare respiratory illness caused by inhalation of spores of the Lycoperdon mushroom (16). Similarly, rare but possible cases of mushroom allergy caused by ingestion have been documented (17). Mushrooms are considered “antigenically-rich,” which means that they can contain more than one allergen (18). Still, mushrooms rarely cause an IgE-mediated hypersensitivity reaction (19).

Image: iStock

2. Poisoning: Mushroom poisoning most commonly occurs due to the consumption of a wild mushroom. However, it could also happen due to the consumption of raw or undercooked mushrooms. The toxins that cause poisoning in such cases are largely unknown (20). Shiitake dermatitis is an example of a selective rash type that can occur when raw or undercooked shiitake mushrooms are consumed (21).

Mushrooms purchased from a reputable farm or retail store can be safely consumed. However, it is always wise to take precautions while selecting, storing, and preparing mushrooms to avoid any adverse effects.

Related: 5 Types Of Skin Allergies In Babies, Treatment & Prevention

Tips To Select, Store, And Prepare Mushrooms

The following precautions can help mitigate the risks of consuming mushrooms.

  1. Only buy mushrooms marketed as edible. Never choose wild mushrooms for babies.
  2. Pick fresh mushrooms that have a firm texture, even color, and tightly closed caps.
  3. Clean mushrooms properly before cooking. To clean, soak them in water for ten minutes and then rub-off any dust or dirt visible on its surface.
  4. Cut off any visibly damaged section of the mushroom.
  5. Some mushrooms, such as shiitakes, need to have their stem trimmed before cooking.
  6. Fresh and cleaned mushrooms can be stored in a paper bag for a week. However, it is best to use them within a week.

Mushrooms can be a valuable addition to your baby’s diet. Below are some recipes that you might like to try to complement your baby’s daily meals.

Mushroom Recipes For Babies

Mushrooms can be added in soups, sautéed pieces as finger foods, mushroom curry added to brown rice, or grilled mushroom with dips. Below are a few recipes that you might like to try.

1. Mushroom soup

Image: Shutterstock

Mushroom soup can be a warm, comforting meal for your baby at around six months of age. Apart from being pleasing to the gut, it is filled with nutrients that are crucial for baby’s growth and development.

You will need:

  • 300 grams shiitake mushroom (freshly chopped)
  • 700 grams oyster mushrooms (freshly chopped)
  • 1/2cup sage leaves (freshly chopped)
  • 3 large shallots (sliced)
  • 4 cloves garlic (chopped)
  • 3tsp thyme (minced)
  • 2 bay leaves
  • 1tsp freshly ground black pepper
  • 1/3tsp turmeric
  • Salt (to taste)
  • Extra-virgin olive oil
  • Water

How to:

  1. Take a thick bottom iron pan and put it on medium heat.
  2. Once the pan is heated, pour two to three tablespoons of oil in it.
  3. As oil gets warm, add shallots, and sauté for five minutes or until they turn light brown.
  4. While stirring constantly, add salt and garlic and cook for another five minutes.
  5. Now add thyme, sage, and mushrooms and mix everything well.
  6. Once everything is mixed well. Add bay leaves, turmeric, and water. Cover the pot, reduce the heat to low, and let the content in the pot simmer for 20-25 minutes.
  7. After 25 minutes, check for mushrooms, if they are tender, switch off the flame and remove bay leaves. Keep the pot aside and let it come to room temperature.
  8. Now, carefully blend the mixture for a couple of minutes or until you get a velvety, smooth paste. Add water to adjust consistency as the soup should be creamy, not too runny or too thick.
  9. Serve it warm with mashed potatoes.

Related: 6 Key Benefits Of Using Olive Oil For Babies

2. Stuffed cheese mushrooms

Image: Shutterstock

This recipe is a perfect addition to your baby’s finger food choices. It has the goodness of mushrooms and the richness of cheese. This recipe is packed with optimum nutrients for growing babies.

You will need:

  • 200 grams white button mushrooms
  • 1 onion (finely chopped)
  • ¼cup cottage cheese
  • 1/2cup mozzarella cheese (grated)
  • 2tbsp bread crumbs
  • 2 green chilies (finely chopped)
  • 1/4cup coriander leaves (chopped)
  • 2tbsp olive oil
  • 1/2tsp tomato sauce
  • 1/2tsp black pepper powder
  • 1/2tsp oregano powder
  • salt to taste

How to:

  1. Preheat the oven to 180 degrees Celsius.
  2. Meanwhile, wash mushrooms well in hot water mixed with salt. Clean them with fingers to ensure proper cleaning. Dry them with a kitchen towel.
  3. Now, twist the mushroom stems carefully and gently remove them from the mushroom caps. Chop these stems finely for the stuffing.
  4. Heat olive oil on medium heat in a pan.
  5. Once the oil gets warm, add garlic, green chilies, and chopped onions. Stir for a minute or until the onions become golden brown.
  6. Now, add the finely chopped mushroom stems in the mixture and fry for a few more minutes, till the mushroom stems have released all water. At this point, the mixture will look dry.
  7. Add pepper powder, salt, and bread crumbs. Stir well for another minute and remove the pan from the flame.
  8. Take a bowl and transfer the sauteed mushroom stem stuffing into it. Add grated cheese, oregano, and tomato sauce to it.
  9. Now, take the mushroom caps and stuff it with the stuffing. Press the filling tightly so that it doesn’t come out. Sprinkle little grated cheese again on the top.
  10. Take a baking tray, grease it with a few drops of olive oil. Now place all the mushrooms on it, leaving some space in between.
  11. Bake the mushrooms at 180 degrees celsius for 20 minutes or till you see the cheese melted with a golden crust.
  12. Serve these mushrooms hot with a dip or sauce of your choice.

Both these recipes can be included in any of the meals to supplement your baby’s diet in a wholesome manner.

1. How do I thicken mushroom puree for my baby?

You may add boiled and mashed potatoes, sweet potatoes, peas, pumpkin, or cheese to thicken your baby’s mushroom puree.

2. How long does mushroom puree last in the fridge?

Mushroom puree might last for about five days in the fridge. However, giving stale or frozen food to babies is not recommended, especially for those who are quite young and have been recently introduced to solids.

3. Can I steam mushrooms for the baby?

Yes, you can steam mushrooms for your baby as they become tender, which is easier for babies to digest.

Many parents consider mushrooms for babies since it is a great way to add micronutrients, macronutrients, and other bioactive compounds to their diet. Store-bought mushrooms contain proteins, minerals, vitamins, fiber, polysaccharides, and immunomodulating compounds. These nutrients enhance immunity, improve heart health, and have anti-inflammatory effects on the body. However, since all babies are different, you may introduce a small quantity of cooked mushrooms initially and check for any allergies. If it suits your baby well, feed your baby mushroom in the form of soups or as part of other dishes.

Key Pointers

  • Mushrooms are rich in water, protein, and other nutrients that help in boosting the baby’s immunity and keeping their heart healthy.
  • Babies can consume thoroughly cooked mushrooms from retail stores.
  • It is important to consult a doctor before feeding them mushrooms as they may develop allergic reactions or food poisoning.

MomJunction's articles are written after analyzing the research works of expert authors and institutions. Our references consist of resources established by authorities in their respective fields. You can learn more about the authenticity of the information we present in our editorial policy.

1. Mary Jo Feeney et al.; Mushrooms—Biologically Distinct and Nutritionally Unique Exploring a “Third Food Kingdom; National Center For Biotechnology Information
2. Mushrooms; Food Source Information; Colorado State University
3. Fun with Funghi: Garnish Your Meals with Mushrooms; Eat Right; Academy of Nutrition and Dietetics
4. Magnificent Mushrooms; American Society for Nutrition
5. Kaniyaiah Manikandan; Nutritional and Medicinal values of Mushrooms; Researchgate
6. Jill Balla Kohn; Are Mushrooms a Significant Source of Vitamin D?; Journal of the Academy of Nutrition And Dietetics
7. Jiao-Jiao Zhang et al.; Bioactivities and Health Benefits of Mushrooms Mainly from China; National Center For Biotechnology Information
8. Muthukumaran Jayachandran et al.; A Critical Review on Health Promoting Benefits of Edible Mushrooms through Gut Microbiota; National Center For Biotechnology Information
9. Mendel Friedman; Mushroom Polysaccharides: Chemistry and Antiobesity, Antidiabetes, Anticancer, and Antibiotic Properties in Cells, Rodents, and Humans; MDPI
10. Mary Jo Feeney et al.; Mushrooms—Biologically Distinct and Nutritionally Unique Exploring a “Third Food Kingdom; National Center For Biotechnology Information
11. Muszyńska B et al.; Anti-inflammatory properties of edible mushrooms: A review.; National Center For Biotechnology Information
12. Elsayed A. Elsayed et al.; Mushrooms: A Potential Natural Source of Anti-Inflammatory Compounds for Medical Applications; National Center For Biotechnology Information
13. Marijana Kosanić et al.; Mushrooms as Possible Antioxidant and Antimicrobial Agents; National Center For Biotechnology Information
14. Ulrike Lindequist et al.; The Pharmacological Potential of Mushrooms; National Center For Biotechnology Information
15. Andréia Assunção Soares et al.; Hepatoprotective Effects of Mushrooms; National Center For Biotechnology Information
16. Respiratory Illness Associated with Inhalation of Mushroom Spores — Wisconsin, 1994; CDC
17. C. Inmaculada et al.; Tatjana Fischer et al.; Rare Ingestive Food Allergy to Mushroom Boletus badius; Acta DV; Aspergillus & Aspergillosis Website
18. Koivikko A and Savolainen J; Mushroom allergy.; National Center For Biotechnology Information
19. Oyindamola Stephanie Kayode et al.; Mushroom allergy: Case series; The Journal of Allergy and Clinical Immunology
20. Mushroom Poisoning Syndromes; The North American Mycological Association
21. Shiitake flagellate dermatitis; DermNet NZ

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Swati Patwal is a clinical nutritionist, a Certified Diabetes Educator (CDE) and a toddler mom with over eight years of experience in diverse fields of nutrition. She started her career as a CSR project coordinator for a healthy eating and active lifestyle project catering to school children. Then she worked as a nutrition faculty and clinical nutrition coach in different...
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Jyoti Benjamin has 25 years of experience as a clinical dietitian and currently works in Seattle. She focuses on teaching people the value of good nutrition and helping them lead healthy lives by natural means. Benjamin has a masters in Foods and Nutrition, and has been a longtime member and Fellow of AND (Academy of Nutrition and Dietetics) and the...
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20 delicious mushroom dishes that will diversify your menu

Recipes 04. 01.2021 Irina Byshkina


Mushrooms never spoil dishes: from fried potatoes to baked meat or vegetable stew. But they can be made a real star of the feast, so we have collected the best mushroom recipes for every taste!

1. Mushrooms stuffed with cheese


We recommend taking curd cheese and more greens.

You will need: 8 large mushrooms, 2 cloves of garlic, 300 g curd cheese, 120 g butter, 1 egg yolk, 70 g breadcrumbs, thyme, parsley, cilantro, spices.

Preparation: Melt half the butter, mix it with half the minced garlic, brush over the peeled mushroom caps and place them in a dish. Mix cheese, leftover garlic and herbs with spices, arrange in hats and sprinkle with breadcrumbs. Top with whipped yolk with the remaining butter and bake for 15 minutes at 180 degrees.

2. Mushrooms with vegetables


The perfect addition to Asian style noodles!

You will need: 500 g of mushrooms, 2 carrots, 1 head of broccoli, 2 cm of ginger root, 1 bunch of green onions, 4 tbsp. oyster sauce, vegetable oil, sesame.

Preparation: Cut the carrots into cubes, coarsely chop the mushrooms, separate the broccoli into florets and boil in boiling water for 3 minutes. Finely chop the ginger and green onions, and fry them with mushrooms over high heat. Add broccoli with carrots, oyster sauce, 2 tbsp. water and continue to cook for 2 minutes. At the end, add green onions, mix well, remove the pan from heat and sprinkle with sesame seeds.

3. Mushrooms with potatoes and eggs


The simplest and most understandable everyday recipe.

You will need: 500 g mushrooms, 5 potatoes, 50 g parmesan, 5 eggs, 1 onion, herbs, 3 tbsp. butter, spices.

Preparation: Boil potatoes and cut into slices about 1 cm thick. Grind mushrooms with onions and fry in butter in a pan. Add potatoes there, and after 5 minutes pour beaten eggs with spices, herbs and cheese. Continue frying under the lid over low heat until cooked.

4. Mushrooms with honey


Oyster mushrooms or erings are the best for such an unusual recipe.

You will need: 300 g mushrooms, 1 tbsp. honey, 2 tbsp. soy sauce, 1 tbsp. rice wine, green onion, sesame seeds, 1 tsp. sesame oil.

Preparation: Mix honey, soy sauce, rice wine and sesame oil. Cut the mushrooms into slices, put in 1 layer in a pan, pour over the marinade and leave for 15 minutes. Then fry over low heat, turning frequently. At the end, sprinkle the mushrooms with green onions and sesame seeds.

5. Mushrooms in oil marinade


We tell you how to make a delicious preparation from any small mushrooms!

You will need: 700 g mushrooms, 400 ml olive oil, 8 garlic cloves, 2 tsp. sea ​​salt and pepper, 1 bunch of parsley, 1 bunch of cilantro or tarragon.

Preparation: Cut the garlic in half and fry in hot oil until translucent. Peel the mushrooms and boil for 10 minutes in boiling water, then put in oil, mix and remove from heat. Add spices to taste and chopped herbs to the marinade, close the lid tightly and leave in the refrigerator for 48 hours.

6. Mushrooms in spicy tomato sauce


Italian recipe adapted to Russian realities.

You will need: 800 g of mushrooms, 400 g of tomatoes in their juice, 2.5 cm of ginger root, 4 cloves of garlic, 1 tsp. coriander and fennel seeds, a pinch of turmeric and hot pepper, 2 tbsp. vegetable oil.

Preparation: Grind ginger with garlic and 2 tbsp. tomatoes. Coarsely chop the mushrooms and fry in oil until the liquid evaporates. Remove them from the pan and fry the fennel seeds in it. Add spices, tomatoes and tomatoes with ginger to them, and continue cooking for 5 minutes. Return the mushrooms to the pan, reduce the heat and simmer for another 10 minutes under the lid.

7. Marinated mushrooms without oil

Photo: koolinar. ru

Another universal marinade for any mushrooms, but now not so greasy.

You will need: 1 kg of mushrooms, 1 onion, 1 pepper, 3 cloves of garlic, half a bunch of dill and green onions, 3 tbsp. 9% vinegar, 2 bay leaves, salt, pepper, 1 tbsp. Sahara.

Preparation: Grind the mushrooms, place in a saucepan and cover with water until they are completely covered. Add 0.5 tbsp. vinegar, bring to a boil and boil for 15 minutes. Chop the onion with garlic, pepper and herbs, mix it all with dried mushrooms. Add sugar with spices, pour the remaining vinegar and leave under the film for 2 hours.

8. Pasta with mushrooms and pumpkin sauce


A very unusual recipe that we just couldn't resist sharing.

You will need: 250 g of pasta, 300 g of mushrooms, 600 g of pumpkin, 1 onion, 3 cloves of garlic, 60 g of nuts, spices, olive oil, herbs, 0.5 cup of broth.

Preparation: Roast the pumpkin until soft, beat it in a blender with the broth, half the garlic, nuts and spices. Fry the mushrooms with onions, herbs and the remaining garlic. At the end, add ready-made pasta to them, mix and when serving the fields, everything is pumpkin sauce.

9. Hearty salad with mushrooms and cabbage


Despite the abundance of ingredients, this is a lean recipe!

You will need: 200 g mushrooms, 250 g Chinese cabbage 4 potatoes, 4 pickled cucumbers, 1 pepper, herbs, oil, spices.

Preparation: Grind mushrooms and fry with spices until golden brown. Boil the potatoes and cut all the ingredients into cubes, and chop the cabbage. Mix the salad, garnish with herbs and, if desired, the fields with oil.

10. Milk soup with mushrooms


An original Estonian dish with mushrooms that will surprise you!

You will need: 300 g of mushrooms, 1 onion, 4 potatoes, 1 liter of milk, 1 liter of broth, 1 carrot, herbs, spices, butter.

Preparation: Chop the onion and mushrooms and fry until tender. Add potato cubes with carrots to the boiling broth and cook until they become soft. Put the mushrooms with onions and spices there, and after 10 minutes pour in the milk. Bring to a boil and simmer the soup for another 4 minutes over low heat. At the end, add greens and let the dish brew.

11. Salad with mushrooms and ham


Just a few ingredients, and the salad turns out so good that it will also fit on the festive table!

You will need: 200 g mushrooms, 200 g ham, 100 g cheese, 2 eggs, 2 tbsp. vegetable oil, 2 tbsp. mayonnaise.

Preparation: Boil eggs and fry chopped mushrooms in vegetable oil. Grate the cheese and chop the rest of the salad ingredients. Mix everything together and season with mayonnaise.

12. Risotto with mushrooms


Ideal if you have both fresh and dried mushrooms.

You will need: 350 g rice, 20 g dried mushrooms, 180 g fresh mushrooms, 2 tbsp. olive oil, thyme, 1 onion, 100 ml white wine, 1 liter water, spices, butter and grated cheese.

Preparation: Soak dried mushrooms for half an hour in warm water. Fry chopped onions in olive oil, and after a couple of minutes, add fresh mushrooms with thyme. After another 5 minutes, add dry mushrooms and rice, lightly fry, and then pour in the wine. When it evaporates a little, start adding water in small portions as it is absorbed. When the dish is ready, season the risotto with butter and sprinkle with cheese.

13. Canned hodgepodge with mushrooms


Very fragrant recipe for autumn or winter.

You will need: 500 g cabbage, 500 g tomatoes, 500 g mushrooms, 250 g onions, 250 g carrots, 25 g salt and 9% vinegar, 50 g sugar, 60 g vegetable oil.

Preparation: Shred the cabbage, grate the carrots on a coarse grater, chop the onion and cut the tomatoes into cubes. Stew onions, tomatoes and carrots in vegetable oil for about 40 minutes. Add cabbage, sugar and salt, and leave for another 50 minutes. Lastly, add vinegar and boiled mushrooms, and after 5 minutes you can lay out the hodgepodge in sterilized jars.

14. Chicken muffins with mushrooms


A wonderful snack and a convenient dish with mushrooms to take with you to work or on the road.

You will need: 500 g chicken fillet, 500 g mushrooms, 250 g mozzarella, cherry tomatoes, 2 onions, 2 garlic cloves, 2 tbsp. vegetable oil, 1 tbsp. sour cream, spices.

Preparation: Finely chop mushrooms with onions and fry in oil with spices and garlic. At the end, add sour cream, and put the filling aside. Thinly slice the chicken into schnitzels, beat, sprinkle with spices and form them into baskets in muffin tins. Place the mushroom filling, cherry tomato, and mozzarella slice in each basket. Bake for about 25 minutes at 180 degrees.

15. Crispy baked mushrooms

Photo: pinterest. ru

Habitual champignons acquire a completely new taste.

You will need: 300 g mushrooms, 1 tbsp. soy sauce, olive oil and balsamic, garlic, rosemary, spices, 1 egg, 100 g breadcrumbs, 1 tbsp. flour.

Preparation: Mix mushrooms with crushed garlic, balsamic and rosemary. Pour slightly warmed olive oil with soy sauce on top, add spices and leave the mushrooms in the marinade for at least half an hour. Drain excess liquid and roll mushrooms in beaten egg and flour. Using a toothpick, dip each mushroom in breadcrumbs and bake for 25 minutes at 200 degrees.

16. Buckwheat soup with mushrooms


Potato dumplings make it even more interesting.

You will need: 300 g chicken, 250 g mushrooms, 0.5 cup buckwheat, 1 onion, 1 carrot, 2.5 liters of water, 1 bay leaf, 2 potatoes, 1 egg, 2 tbsp. flour, spices.

Preparation: Cut the chicken into large pieces, cover with water and boil until done. Fry the mushrooms with grated carrots and chopped onions. Separately, boil the potatoes, mash them in a puree and mix with the egg, spices and flour. Add buckwheat and bay leaf to the chicken, and then with a spoon - dumplings from potato dough. When the dumplings float to the top, add the stir-fry, bring the soup to a boil and simmer for another 5 minutes.

17. Pate of mushrooms and zucchini


Quick and cheap recipe for every day!

You will need: 2 courgettes, 300 g mushrooms, 1 onion, 1 carrot, 2 garlic cloves, 2 tbsp. soy sauce, 100 g of processed cheese, spices and herbs.

Preparation: Grate zucchini, add salt and leave for half an hour. During this time, chop the mushrooms, onions and carrots, and cook the roast with soy sauce and spices. Squeeze out excess juice from the zucchini, and fry them separately until soft. Put all the ingredients in a blender, add melted cheese, spices and herbs, and beat.

18. Quiche with mushrooms and cheese


A simple mushroom pie for dinner or lunch.

You will need: 1.5 cups flour, 125 g butter, 4 tbsp. sour cream, 500 g mushrooms, 1 leek, 1 bunch of herbs, 200 ml 20% cream, 150 g cheese, 3 eggs, spices.

Preparation: Sift the flour, cut the butter into cubes and rub into crumbs. Add sour cream with salt, knead an elastic dough and put it in the refrigerator for an hour. Fry the mushrooms with onions, herbs and spices, and whip the cream with eggs and grated cheese. Roll out the dough and lay it in a mold with sides, and bake it under pressure for 20 minutes at 180 degrees. Spread the filling on top, pour over the filling and bake for about 15 minutes more.

19. Potato zrazy with mushrooms


There are dozens of different recipes for zrazy, and we have chosen the most successful one!

You will need: 1.5 kg potatoes, 500 g mushrooms, 2 carrots, 1 onion, 6 tbsp. flour, salt and spices.

Preparation: Boil potatoes and carrots until fully cooked and mash into an even puree with spices. Saute chopped onion with mushrooms. Add flour to the potato dough, knead and form a cake. Put the filling into it, seal the edges and fry each zrazy in a pan.

20. Mushroom goulash


Vegetarian recipe in which mushrooms replace meat.

You will need: 200 g mushrooms, 1 onion, 1 clove of garlic, 1 pepper, 0.5 chili, 4 potatoes, 1 parsley root, 1 carrot, 1 tbsp. tomato paste, herbs, spices, vegetable oil.

Preparation: Dice the onion, potato and pepper, slice the carrot and root, and chop the hot pepper. Mushrooms cut into thin slices and lightly fry in oil with onions. Add spices and both peppers to them, after a couple of minutes - garlic, and then - tomato paste. At the end, lay out the rest of the vegetables, add some water so that the potatoes are in it, and simmer everything under the lid until tender - about half an hour. When serving, add more spices and herbs.

15 recipes with mushrooms - "Food"

Mushrooms come to Russian seasonal life in late April - early May in the form of morels and lines, and then they do not leave the Russian person until almost November - depending, of course, on the weather. But for the rest of the time, mushrooms still do not let go, coming to the kitchen in ice cream, dried, canned form. Since now is just the case when mushrooms can be found in all their forms at the same time, we have made an autumn selection of recipes appropriate for the season.

Chicken fricassee with mushrooms

Fricassee is a method for tenderizing chicken meat. And the society of mushrooms only exacerbates this tenderness. In general, chicken and mushrooms are a very organic combination, even more, almost mandatory.


Main dishes French kitchen

13 3 364

Author: Alexey Zimin

15 Ingredients 1 hour 20 minutes

Salad with quail and white mushrooms

A very autumn salad in terms of tastes: citrus fruits, pumpkin, mushrooms and quail meat, in which there is a barely noticeable spirit of game.


salads European cuisine

6 2 128

Author: Alexey Zimin

12 Ingredients 40 minutes 9000

Recipe from the repertoire of Elena Molokhovets, that is, in fact, a Russian recipe from Domostroev times. In place of parmesan, of course, there may be any cheese of your choice. It doesn't matter if it melts or not. Any will do.


snacks Russian cuisine oven

88 14 2038

Author: Alexey Zimin

7 Ingredients 40 minutes

mushroom julienne

A typical case of secondary lexical meaning in gastronomic names. Julienne is one of the types of slicing products. A thin straw of a certain length and thickness. But in domestic culinary terminology, this is the name of a dish of mushrooms with cream and cheese. The semantic absurdity does not in the least prevent this dish from being a table decoration.


snacks French cuisine ovenshaw recipes

220 29 5681

Author: Olya Davydova

8 Ingredients 40 minutes

Minions with white mushrooms

Dried porcini mushrooms can be not only a base for broths and soups, but also quite an effective side dish. Which, in fact, is perfectly demonstrated by the example of this recipe.


Main courses European cuisine

5 1 271

Alexey Zimin

11 ingredients 1 hour

Salad with porcini mushrooms and dried tomatoes

An excellent vegetarian recipe. Almost all season. Because frozen and dried white tomatoes are always available, and dried tomatoes have not been so rare for some time either. What’s more, you can make them yourself.


Salads Italian Cuisine

9 1 370

Author:Aleksey Zimin

11 ingredients 20 minutes

English kidney and mushroom pie

Mushrooms soften the specific kidney spirit and make this dish more versatile and masculine.


snacks British kitchen step -by -step recipes

1 1 72

Author: food

13 Ingredients 1 hour 9000

Any mushroom will do for this hearty recipe, but chanterelles and honey mushrooms are especially good, they have a very suitable texture. And those and other types of mushrooms for this salad are not at all shameful to use from frozen stocks.


Italian cuisine

38 1276

Author: Alexey Zimin

15 Ingredients 40 minutes

Van with potatoes and mushrooms

The history of potatoes in Russia is a little over two hundred years old, but nevertheless, the recipe for dumplings and dumplings with potatoes, and also with mushrooms, looks like something that came from the depths of centuries. This combination is so organic to Russian taste.


Main dishes Russian kitchen step -by -step recipes

44 7 1875

Author: Alexey Zimin

12 Ingredients 40 minutes

Mushroom feces

This is a truly old Russian recipe, pickle on mushroom broth, the dominant taste of Lenten days, of which there are hundreds in the Russian Orthodox calendar.


Soups Russian cuisine

13 3 197

Alexey Zimin

8 ingredients 45 minutes

Pickled mushrooms

An example of gentle marination using confit technology, where mushrooms are first slowly cooked in vegetable fat at low temperature without losing texture and concentrating the maximum amount of flavor and aroma.


Sauces and marinades Russian cuisine

2 2 120


7 ingredients 25 minutes

Chanterelle Risotto

Instead of chanterelles, there can be any mushrooms here, even champignons. Only champignons are best added last, as they quickly lose texture.


Risotto Italian cuisine

149 12 2770

Author: Alexey Zimin

13 Ingredients 30 minutes 9000

A very effective recipe is a good example of how great gastronomic meanings can be easily extracted from a minimum of products and a minimum of effort.


Gruzinskaya kitchen

22 4 763

Author: Alexey Zimin

8 Ingredients 40 minutes 9000

A simple and delicious fall pasta, where the sweetness of pumpkin meets the thoughtful, almost meaty taste of mushrooms, and the fungal nature is successfully complemented by an elegant red color.


Main dishes Chinese cuisine Step by step recipes

260 14 3955

Alexey Zimin

12 ingredients 30 minutes

Fried eggs with porcini mushrooms and tomatoes

Recipe from the iconic London restaurant The Wolseley, one of the favorite dishes of the English writer and restaurant critic A.

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