One of the best alternatives to meat dishes is champignons fried.

From time immemorial, Rusichs were able to cook and loved dishes from mushrooms. This is quite understandable place of residence of the tribes of the ancient Slavs - mainly arable land was taken from the forests, which means that in the immediate vicinity of the settlements it was possible to collect full baskets of mushrooms. Therefore, there are recipes in Russian culinary books of mushrooms salted, dried, wetted. Mostly they liked to collect white mushrooms - they are beautiful both in fried and in dried form. By taste, the boletus is not inferior to meat. Popular were also mushrooms - mostly their salts, since only these mushrooms have the property not to change the volume during the salting process. Chanterelles, mushrooms, podberezoviki, boletus - there are so many native names of mushrooms that, it would seem, others do not. But no! He appeared - a champignon, a foreigner who came from France and immediately conquered all the housewives. With what? Let's look at the question in more detail.

Champignon has a delicate taste and does not require significant time for cooking. It is also easily digested, perfectly combined with a variety of products and does not lose flavor when frozen. All! The listed properties are quite enough to conquer the consumer market. But it also turned out that the champignon comparatively easily grows under artificial conditions - which can not be said for such fungi as, for example, white, podberezovik or boletus. Today there are specially equipped farms for the cultivation of champignons, and we, like in ancient times, collect our native mushrooms exclusively in the forests.

Champignons are good in any form. The easiest way is to boil them, preliminarily finely chopped, to make soup-noodles. However, the most popular mushrooms are fried. How to fry champignons with onions? It's very simple: wash it, you can even not boil it (it's still it from the advantages of cooking champignons), put it in a heated frying pan with vegetable oil, add chopped onions and a little flour - that's all! Fresh mushrooms are fried very quickly - for 10 minutes. Frozen must be roasted longer - up to 25 minutes with constant stirring. It is important to ensure that the onions and mushrooms do not burn. If desired, you can add to the roast sour cream. It is good to serve the resulting dish with traditional potatoes, and with boiled pasta, and just with vegetable salads - fried champignons can fully be used as an independent dish.

If there is a desire to please loved ones with something more original, then it is possible to prepare champignons fried with bacon. To do this, you need only 100 grams of bacon for a pound of mushrooms. First fry bacon, then put mushrooms, parsley, garlic in the pan, add salt and pepper to taste. Fry mushrooms are also no more than 10 minutes, and before serving they can be poured with lemon juice - this will give the dish a lighter shade and emphasize the refinement of taste.

Finally, fried champignons can be used to make salad. To this end, a small amount of mushrooms - 150 grams - fry over low heat. In this case, it is better not to use vegetable oil, but olive oil. For two minutes before the readiness to add to the roast balsamic vinegar (2.5 tablespoons), pepper and finely chopped garlic. Ready mushrooms should cool in a skillet, then they are laid out in a salad bowl on washed and cut salad leaves. Everything is thoroughly mixed and fed to the table. By the same principle, you can make a salad with fried mushrooms, adding cheese in addition to green leaves - in recipes gorgonzola in the amount of 100 grams, mixed with cream, is recommended. But by and large any hard cheese will be perfectly combined with champignons. The only thing that should be remembered when preparing this dish is its calorie content, so this salad may well act as an independent snack.