I have written more than once that I do not cherish special reverence for champignons, they do not have a mushroom taste, and therefore they sound good only in some dishes - those where the champignon is either fried or baked.
That is why I do not understand pickled champignons and enthusiasm for them, as well as many marinade recipes. So far, I have only one conclusion: no matter how perverted, you get something a lot with the taste of spices.
To paraphrase the well-known dialogue, we can say about pickled champignons:
-Do you feel the mushroom?
-No.
-And he is there!
so if you really cook them, then only either pre-frying or baking them.
By the way, stuffed champignons are very good.
We take:
- Large fresh mushrooms (look at the size of the cap)
- A glass of sour cream
- One large onion
- Ham or bacon - 100-150 grams
- A couple of cloves of garlic
- Hard cheese - 100 grams
- Salt, pepper to taste and a little oil (vegetable)
How we cook:
We carefully clean the mushrooms from the ground or mine. They say you can't wash, but I wash it all the same.
cut out the leg so as not to damage the cap.
Cut the leg into small pieces.
Peel the onion, cut it into small cubes, and cut the ham into cubes of about the same size (the smaller, the more convenient it will be to eat). Press the garlic.
In a hot frying pan with a small amount of oil, first send the garlic, after thirty seconds - the onion. When the onion becomes translucent, add the chopped mushroom legs and ham. Fry until a light crust is obtained on them.
Now we mix it with sour cream and fill in the caps. Sprinkle with cheese and bake in the oven at 180 degrees for ten minutes - until the cheese is browned.
Bon Appetit!