The basis of this simple recipe for a delicious hot appetizer was borrowed in the cookbook of Marat Abdullaev, and then it was redesigned and adapted in accordance with the features and specifics of field camping cooking. That is why stuffed champignons are not baked in the oven, as in the original recipe, but are stewed in a pan.
Mushrooms stuffed with sausage, onions and garlic, and stewed in a pan, a simple hiking recipe for a hot appetizer.
To prepare this hot snack in the field conditions you will need: a gas burner, an aluminum or cast-iron frying pan with a lid and thick walls, a sharp knife, a fine grater and the following products, based on three servings of two stuffed champignons in each.
Large champignons: 6 pieces.
Onions: one medium onion.
Half-smoked sausage: 4 slices.
Garlic: two cloves.
Vegetable oil: 4 tablespoons.
Dill, cilantro, parsley: bunch.
Salt, ground black pepper: to taste.
Cooking sequence of stuffed stewed mushrooms in a pan.
Wash the mushrooms well and carefully, so as not to damage their hats, cut their legs. For the first part of the filling, chop the onion finely, the finer it is chopped, the more inconspicuous will be the onion in the finished dish. Then chop finely smoked sausage.
Chopped onions and sausages mix well, after adding salt and black pepper to them. We carefully stuff the caps of prepared champignons with the resulting filling. We prepare the second part of the filling, for this we rub both cloves of garlic on a fine grater and rub it well with two tablespoons of vegetable oil.
pan and add two tablespoons of vegetable oil to it, distributing it along the bottom, and then we stuff the stuffed champignons. We close the pan with a lid and put it on the slowest fire of a gas burner. While the mushrooms are stewing, finely chop the greens.
a plate. Enjoy your meal!
Features of the preparation of stuffed stewed champignons in a pan.
If there is no grater, then garlic can be cut, but only very, very finely, and then rub it thoroughly with vegetable oil.
Opening the lid during the extinguishing process is not advisable. In the process of stewing mushrooms emit water, which evaporates inside a closed pan and forms very hot steam, preventing the dish from being burnt and contributing to the heat treatment of mushrooms from all sides.