Stuffing - universal semi-finished product, with the help of which in a few minutes you can cook a great dish worthy of a festive table. Every good housewife in the cookbook has several quick recipes that allow you to quickly, nourishing and tasty feed the whole family or suddenly popping guests.

And often these are dishes that include chicken or ground beef. Minced meat dishes have excellent taste and are prepared much faster than meat. And in combination with mushrooms, they can become a real masterpiece and a highlight of any holiday table.

Selection and preparation of ingredients

The key to successful cooking of minced meat is the choice of a quality main ingredient. It is better to cook the mince yourself, then you will be sure of its quality.

Important! Do not buy minced meat that gives off excess moisture. This may be a sign that water was added to it in order to increase profits or that this product was frozen.

But, if you are limited in time and choose ground beef or chicken in a store or market, you must definitely pay attention to:

• consistency (it should be homogeneous, but not pasty);
• color (natural, without foreign matter);
• smell.

Purchased mincemeat can be used immediately for cooking, it is better to use fresh rather than frozen.

Quality champignons should:

• have a white or slightly brownish color of a hat and legs without interspersing and dark spots;
• have an elastic and dense fruiting body;
• Do not smell;
• have an undisturbed film between the leg and the hat.

Before cooking, the mushrooms must be thoroughly rinsed to prevent sand from entering the dish. To clean small mushrooms, just rub one on the other, and large ones need to be cleaned with a knife. Dry places should be cut with a knife.

The peeled mushrooms must be washed again under running water. Mushrooms should not be stored in water until they are sliced ​​so that they do not absorb excess moisture, which will lead to a loss of aroma of mushrooms.

Minced meat and champignon dishes

Experienced housewives know that having minced meat and mushrooms in the refrigerator, you can cook a wide variety of dishes using various culinary techniques: frying, steaming, stewing, baking, etc.

Did you know? Champignons due to their low calorie content and high biological value are often recommended to be included in the diet for weight loss.

Minced meat dishes with mushrooms cooked in the oven are an excellent solution that allows you to get a tasty dish that takes a worthy place on the festive table with minimal time and effort.

Important! When preparing products from cutlet mass, it is better to add white stale bread to the forcemeat, since when fresh, it gives the finished product a sour taste.

Did you know? In Europe, champignons gained popularity in the XVII century, and at some royal courts they were even grown in special basements. These mushrooms were cultivated using special technologies, they were very tasty and only members of the royal families had the right to try them.

The proposed recipes for ground beef or chicken with mushrooms are only a small part of the huge assortment of ground beef dishes that have a great taste.

Their important advantage is the simplicity of preparation, especially - dishes baked in the oven, which do not require a long presence in the kitchen, which can save a lot of time.