Ingredients for cooking champignons with mayonnaise in the oven
- Champignons whole medium or large size 1.2-1.5 kilograms
- Mayonnaise 3-4 tablespoons
- 1/2 teaspoon salt
- Ground black pepper to taste
- Mushroom seasoning to taste
- Garlic medium sized 2-3 cloves
- Fresh parsley to taste
- Main Ingredients Mushrooms
- Serving 7 servings
Deep bowl - 2 pieces, a cutting board, a knife, a teaspoon, a refrigerator, a pan cover, a saucer - 2 pieces, a baking sleeve, a baking sheet, an oven, kitchen potholders, a garlic press, a serving dish, a deep bowl, a tablespoon, a wooden spatula
Cooking champignons with mayonnaise in the oven:
Step 1: prepare the champignons.
We put the mushrooms in a deep bowl and fill with ordinary cool water so that the liquid completely covers the component. Leave the mushrooms aside to infuse over 5 minutes.
After the allotted time, carefully wash each mushroom under running water and put it on a cutting board. Using a knife, we clean the champignons from coarsened places on the hats and legs. Move the mushrooms to another clean, deep bowl and leave it alone for a while.
Step 2: prepare the garlic.
We spread the garlic on a cutting board and lightly press down with the tip of a knife. Then, with clean hands, remove the husks from the cloves and rinse under running water.
Using a garlic squeezer, grind the component directly on the cutting board, and then immediately pour the garlic into a free saucer.
Step 3: prepare the parsley.
We rinse the parsley under running water, shake off excess liquid and put it on a cutting board. Attention: for cooking champignons I usually use 1/2 part medium bunch, then the dish has an interesting aroma and its own zest, reminiscent of the early summer season. Using a knife, finely chop the greens and pour it into a clean saucer. Important: parsley can be added both in the process of baking mushrooms, and already after cooking. I put both options into practice.
Step 4: prepare the marinade.
Pour mayonnaise into a deep bowl, and add salt and black pepper to taste topped with mushroom seasoning. We also spread garlic here and, if desired, finely chopped greens. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the marinade is ready!
Step 5: pickle the champignons.
Pour the marinade into a bowl with mushrooms and mix well with clean hands. Attention: for this action it is better not to use a tablespoon, as you can damage the mushroom caps. The only thing else is a wooden spatula, since it has blunt rounded edges. Now we cover the container with the lid from the pan (on the diagonal it should be almost the same as the rim of the bowl) and put in the refrigerator to infuse for 2-3 hours. In principle, pickling time can be reduced to 30-60 minutesbut then the champignons will turn out not so juicy and tasty.
Step 6: prepare the mushrooms with mayonnaise in the oven.
We spread the pickled champignons with a tablespoon into the sleeve and tightly cover with a special thread. In the meantime, turn on the oven and heat it to a temperature 200 ° C. After that, lay out the sleeve with the seam up on the baking sheet and put it on the middle level in the oven. Estimated Baking Time 30-40 minutes, but everything is relative, since the oven of each housewife prepares dishes differently, so the duration of the process itself varies. After the allotted time with the help of kitchen tacks, we take out the container and gently open the sleeve. Again we send the mushrooms to the oven and bake them until they are covered with a golden crust. At the end, turn off the oven, and take out the baking sheet and leave it aside, the dish will cool slightly.
Step 7: Serve the champignons with mayonnaise in the oven.
Using a wooden spatula, spread the champignons in a special plate and serve to the dining table. Attention: if you did not add chopped parsley in the marinade, then it's time to sprinkle with mushrooms the greens so that they are saturated with the aroma of freshness. As a side dish, boiled pasta, mashed potatoes, fresh vegetables salad, as well as rice or buckwheat porridge are suitable for such a dish. The advantage of such mushrooms is that they are very nutritious, so they can be enjoyed even without meat.
- if you use fatty mayonnaise, then it is completely absorbed into the champignons. In the case when the sauce is liquid, after baking at the bottom of the sleeve there will be a mix of champignon juice and this dressing. In this case, this liquid mixture can be poured when serving main dishes, it turns out even tastier;
- champignons can be prepared on the grill. In this embodiment, it is necessary to pickle mushrooms near the fire, so that they are more quickly saturated with mayonnaise, and fry on hot coals, having previously strung the component on skewers. The cooking time will not change;
- In addition to mayonnaise, you can add a couple of tablespoons of sour cream to the marinade, then the mushrooms turn out even tastier and with spicy sourness.