Celery with mushrooms for garnish. Champignons with celery Potato cream soup with celery and champignons

Recipe from Marianna J.

A quick and tasty side dish of celery stalks with mushrooms and carrots. Cooking time: no more than 15 minutes.

I often make this side dish in the spring, when there is absolutely no choice in the vegetable departments, only carrots, cabbage and potatoes remain, as well as expensive imported vegetables and fruits. What else can I eat at a time like this, if I can’t sit down at a table without vegetables? Of course, you can make it from a similar set of ingredients fresh salad: cut the celery stalk into rings, add sweet carrots and fried champignons, then refill vegetable oil and spices. But the trouble is, I don’t like salads, I just don’t understand their taste. That is why I am sharing the recipe for such a side dish or warm salad, if you want to.

Ingredients:

• 4 stalks of celery;
• 5-7 pcs. medium-sized champignons;
• 1 large carrot;
• vegetable oil;
• salt, ground pepper to taste

1. Cut the mushrooms into 4-6 parts. They, like carrots, will cook for about 5-7 minutes. Fry the champignons in vegetable oil until full readiness.
2. While the mushrooms are on the stove, peel and cut the carrots into rings, half rings or quarters. We guess the approximate cooking time for the carrots; it needs time to boil in 4-5 minutes. Place it in the pan with the prepared mushrooms. Cover with a lid.
3. After 3 min. Throw celery rings into a common frying pan. Cover with a lid and simmer until the stems are completely cooked. They only need 3-4 minutes to stew well. Although it is better to focus on your taste.

Salt and pepper - another 1 minute and the celery and mushrooms are ready!

Bon appetit!

And celery?

Tanya, experiment! Logically, champignons and celery can make only three main dishes. The first is champignons, the second is celery and the third is champignons with celery. It’s unlikely that anyone will like champignons without anything because these are purely symbolic - completely tasteless (personally, I don’t consider them mushrooms at all). Celery without anything is also just a herb, albeit aromatic, but there are zero calories in it, well, there are no tenths either. This means there is only one way out - champignons with celery. It will be tasty only for those who are partial to celery. This means you fry the champignons for a short time over high heat (get some vegetable oil (preferably sunflower) or pork fat). First, or in parallel, dry fry a tablespoon of wheat flour in a separate frying pan on a nearby burner without anything until light brown, add sour cream, salt or Vegeta, ground black allspice, and pour the resulting sauce over the short-fried champignons, and simmer it all for 15 minutes. And finally, pour all this over the cooked, boiled potatoes, having first placed them on portioned plates. Bon appetit! (Then write to me privately how it all turned out). Well, Notebook_service wrote very correctly about onions.

If there was a competition for the lowest calorie salad, it would have a good chance of winning. refers to Italian cuisine, and Italians know a lot about flavor combinations that allow them not to gain weight. It is known that celery is extremely useful and almost indispensable for dietary nutrition. There is an opinion that all the calories contained in celery are spent on its digestion. Champignons are protein-rich foods. In combination with olive oil, lemon juice, spicy flavors of onion and garlic, you get a complete, tasty, and low-calorie dish that can be eaten even during a strict diet.

You will need:

4 stalks of celery

250 g champignons

0.5 heads of red onion

2 cloves garlic

20 g parsley

5 g dill

50 ml olive oil

50 g hard parmesan cheese

salt, to taste

Recipe:

Cut the celery stalks into thin arrows. If you want the celery to be softer and not overwhelm your senses with its crunch, dip it briefly (for half a minute) in boiling salted water. Cut the champignons into thin slices and lightly fry in a large frying pan until a crust appears. Add finely chopped onion and garlic to the mushrooms, fry everything together a little, and then add freshly squeezed lemon juice and parsley leaves. Place first a layer of celery on a plate and then a layer of mushrooms. Sprinkle with finely grated cheese and garnish with herbs.

Also interesting:

1. Salad with celery and pomegranate seeds
2. Cucumber gazpacho with celery and yogurt
3. Green salad with strawberries
4. Salad with red fish “Forest Glade”
5. Zucchini salad with carrots and lemon

PRODUCTS:

• champignons – 350 gr.
• celery root - 1 head (medium size)
• onion – 1 pc. (medium size)
• carrots – 1 pc., diced
• tomatoes in their own juice – ? jar (200 gr.)
• sunflower oil – 4-5 tbsp.
• salt - to taste
• ground black pepper - to taste
• parsley - ? beam
• round rice – 1 cup (250 ml.)
• water – 3? glasses

“RICE WITH CHAMPIGNONS AND CELERY” - another one delicious recipe to the piggy bank with Lenten recipes. The dish is hearty and ideal for Lent. The unusual combination of flavors with celery is very harmonious and I think many will like it. So, first let's start by peeling the mushrooms. For many this may seem futile, but I always peel them. This way they become whiter and all sorts of microorganisms and bacteria that live on the surface of their skin are removed from them. This is especially important when we use raw champignons for salads. How we do this is very simple. Place the mushrooms in a deep bowl, sprinkle 1-2 tablespoons of flour on top and soak in cold water for 10-15 minutes. Then the skin is easily removed using a knife. Then wash the peeled mushrooms well and cut into quarters. After this, fry on sunflower oil in a saucepan until all the water has evaporated. Then add celery and carrots. Stir and simmer covered over low heat for 10-12 minutes. Add if necessary? glasses of water. Then add rice. Fry it until transparent. Then add pieces of tomatoes in their own juice. Pepper and salt to taste. Simmer for another 5-7 minutes and add 3 glasses of water and finely chopped parsley. Mix everything well and bake in an oven preheated to 200 degrees until the rice has absorbed all the water, about 25-30 minutes. After this, our rice with champignons and celery is ready. Bon appetit!

Recipes

Wash the mushrooms and cut into thin slices.

Finely chop the onion and celery stalks.

Place the chopped onion in a deep frying pan and fry in vegetable oil until pinkish.

Add chopped mushrooms to the onions.

Fry mushrooms and onions, stirring, until golden brown.

Then add chopped celery, lower the heat and cover for a few minutes.

Salt and pepper to taste, add chopped herbs if desired.

Fried mushrooms with celery are delicious both hot and cold.

Champignons with celery - recipe exchange system

[?]Onion (230.0 grams) [?]Celery (root) (550.0 grams) [?]Mushrooms: Champignons (700.0 grams) [?]Sunflower oil (40.0 grams) [?]Cauliflower, frozen, not cooked ( 750.0 grams)

Potato soup with celery and mushrooms - cookbook af - audi-forum international audi forum

Considering that the previously mentioned Bolognese required only two “sticks” of celery, and it is sold as a whole “bunch,” the question arose of where to put the rest. What does this dish have to do with being the “first”. After googling, I came up with this simplified compilation of several recipes:

Potato cream soup with celery and champignons.

The set of products looks quite ascetic:

You will need:

broth - 2.5 liters from meat, chicken, bones - whatever your heart desires. Without any hesitation, I diluted the concentrated one. You can even use water - then you will get a completely relevant lean soup, which is healthy (celery is a storehouse of vitamins) and “nutritious”.

potatoes - 10 pcs.

celery - 1 package

champignons - 300 gr.

onion - 2 heads

carrots - 1 pc.

whiskey - an open bottle. To evoke the muse

It’s possible without this, of course, I don’t insist, but on the culinary resource for which I initially make photo reports, it is customary among male culinary specialists to cover drinks that are consumed during the cooking process

Preparation:

We cut the potatoes as desired and add them to the broth.

Chop one onion and fry with oil until transparent.

Next, add the chopped celery and fry for 5-10 minutes.

Pour the overcooked mixture into the broth, add salt and pepper and cook until soft.

Meanwhile, in one frying pan, we make another frying from the second onion and carrot.

And on the second we fry the chopped champignons.

When the champignons are ready (in general it is believed that champignons are always ready :)) combine the contents of both frying pans, add a little salt and then simmer for a couple more minutes so that the mushrooms are “permeated” with onions and carrots.

Cream cheese soup with celery - recipe with step-by-step photos. foodclub.ru

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I prepare champignon salad with celery root and cheese in two versions. The number of ingredients is almost the same, but they are prepared differently. For the first option shown, the champignons are boiled and the celery root is fried, but for the second option, which I will show next, they remain... raw!

For salad cheese, take hard or semi-hard varieties. Just mayonnaise is suitable as a dressing, and if you take more vegetable oil for frying celery, then it will be enough without any other additions.

For the champignon and celery salad, prepare the ingredients according to the recipe list.

The champignons need to be boiled whole in salted water for 3-5 minutes.

Chop the celery root into thin slices.

Fry it in a frying pan with vegetable oil until soft and slightly browned.

Cut the cooled champignons into 6-8 slices and combine them with celery.

Grate the cheese and mix with the remaining ingredients. If desired, season with mayonnaise or vegetable oil from the pan.

The salad of champignons, celery root and cheese is ready.

There are only three ingredients, and the taste is rich and very attractive. Prepare it for a holiday table for variety, or just for a hearty snack, etc.