Oven-Baked Mushroom Dishes: 12 Step-by-Step Recipes with Photos and Reviews

Mushrooms add a refined flavor and aroma to any dish. Cooking them is easy, even for a new or inexperienced cook. Mushrooms can be used to create everyday dishes, or they can be a specialty on a holiday table.

But sometimes, instead of crispy, juicy pieces, you end up with a shapeless, slimy mass on your plate. So, it's important to know all the secrets and rules for preparing mushrooms to avoid disappointment.

The advantage of cooking mushrooms in the oven

Mushrooms baked in the oven develop a unique aroma, acquire a golden brown crust, and make the dish very appetizing.

They can be complemented with grains, potatoes, meat, and vegetables—there's no limit to your imagination. This article will tell you about the most delicious ways to cook mushrooms in the oven.

How to prepare mushrooms for cooking

Before preparing a dish with mushrooms, they must be properly prepared:

Sort, removing damaged and wormy specimens.
Clean off any forest debris with a soft cloth or rinse. There's a lot of debate about washing, but most home cooks agree that mushrooms should always be washed before cooking. Freezing and drying may be an exception.
If there is a lot of sand in the mushrooms and you suspect they are wormy, you need to soak them for 20 minutes in salted water.
The lower part of the leg often needs to be cut off and the remaining part cleaned.
For better digestion, it is recommended to eat only the caps.
It is advisable to blanch fragile mushrooms for 5 minutes.
Conditionally edible mushrooms are always soaked and then boiled before cooking.

How to prepare for cooking: milk mushrooms, butter mushrooms, piglets, white, birch boletes, aspen mushrooms, champignons Read on our website.

Cookware for cooking mushrooms in the oven

Glass or clay cookware is best for baking mushrooms in the oven. Aluminum is not recommended, as it reacts with the food and can negatively affect its flavor.

Difficulties in cooking mushrooms in the oven and their solutions

Cooking mushrooms isn't particularly difficult. It's important to prepare them properly and keep in mind that during cooking, mushrooms shrink significantly and release a large amount of liquid.

Temperature conditions

To preserve the mushrooms' flavor and aroma, fry them at a moderate temperature. It's recommended to bake them in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) for no longer than 25-30 minutes, depending on the mushroom's size. The smaller the mushroom, the shorter the baking time. To ensure a quicker golden brown crust, drain the evaporated water.

Mushroom juice bonus

Many cooks discard the evaporated mushroom water without a second thought, although it can also be used in cooking. The juice collected from the oven will absorb the flavor of spices, garlic, oil, and other ingredients in the dish being cooked. This ingredient can be safely used in place of soy sauce in various dishes, and can also be added to soups and various sauces.

Oven-baked recipes with porcini mushrooms

Baked porcini mushrooms

This dish will be a decoration for your holiday table and goes perfectly with potatoes.

Ingredients:

Fresh medium-sized porcini mushrooms – 1 kg.
Hard cheese – 150 g.
Butter – 50 g.
Sour cream 20% - 300 g.
Onion – 1 pc.
Garlic – 1 clove.
Mayonnaise – 100 g.
Spices, salt – to taste.

Cooking steps:

Carefully separate the caps from the stems.
In a bowl, mix sour cream and spices, soak the mushrooms in them.
In a frying pan, fry the onion cut into half rings and chopped garlic until golden brown, then mix them with mayonnaise.
Grease a baking sheet or frying pan with oil, add the onion-garlic mixture, place the mushrooms on top, cover with foil and bake at 120 degrees for 30 minutes.
At this time, chop the remaining legs, fry, cool and mix with grated cheese.
Remove the caps from the oven, pour the resulting mixture into them and bake for another 10-15 minutes.

Baked porcini mushrooms stuffed with ham in the oven.

To prepare the dish you will need:

Porcini mushrooms – 10-12 pcs.
Ham – 150 g.
Chicken eggs – 2 pcs.
Garlic – 2 cloves.
Bread – 150 g.
Milk – 150 ml.
Salt and pepper – to taste.

Cooking steps:

Separate the caps from the stems and chop the stems finely.
Soak the bread in milk for 10 minutes.
Cut the ham into small cubes and mix with grated garlic.
Add eggs, mushroom stems, salt and pepper.
Add soaked bread to the minced meat, mix it, and fill the caps.
Place the mushrooms in the oven at 180 degrees for 40 minutes.

Meat and mushroom pie

A hearty festive dish that will grace even the most sophisticated table.

To make it you will need to knead shortcrust pastry:

Beat 1 egg yolk with 15 g sugar and 80 ml water.
Add 250 g of softened butter and beat again.
Add 500 g of flour and knead.

Next, use foil to make a small pot, place the dough inside it, giving it the desired shape, and bake in the oven for 15 minutes.

To prepare the filling you will need:

Meat (beef, veal) – 170 g.
Porcini mushrooms – 50 g.
Potatoes – 1 pc.
Onion – 1 pc.
Salt and pepper – to taste.

Cooking steps:

Cut the meat into cubes.
Chop the mushrooms and onions and fry in a small amount of oil for 10 minutes.
Add meat, fry for 10 minutes, then add a little water, salt, spices and simmer for another 10-15 minutes.
Boil the potatoes and mash them.
Place the filling in the prepared dough form, put the puree on top and bake for 7 minutes in the oven at 180 degrees.

Casserole with porcini mushrooms

Buckwheat and mushrooms make a delicious and filling casserole that's easy to prepare, even for a novice cook.

Ingredients:

Buckwheat – 1.5 cups
Porcini mushrooms – 180 g.
Onion – 1 pc.
Chicken fillet – 200 g.
Sour cream – 200 ml.
Butter – 50 g.
Chicken eggs – 2 pcs.
Water – 3 tbsp.

Method of preparation:

Boil water, add salt, pour buckwheat into it and cook until done.
Add butter to the porridge; if desired, you can fry it in a frying pan for greater fluffiness.
Boil the chicken fillet and cut into pieces.
Chop the onion, fry in a frying pan until golden brown, add the mushrooms and fry for another 10 minutes.
Add meat to the mushrooms and fry for 5 minutes.
Add pepper and salt to taste.
Pour 0.5 cups of sour cream into the frying pan and simmer for two minutes until the sour cream begins to boil.
Place half of the buckwheat porridge into a baking dish and sprinkle with grated cheese.
Place the chicken and mushroom mixture on top and cover with the remaining buckwheat.
Beat the egg with sour cream and pour it over the casserole.
Sprinkle with cheese on top.
Bake in the oven for 20 minutes until done.

Mushrooms and meat in pots

The dish in pots is perfect for serving at a festive table.

Ingredients:

Beef (pork or veal) – 500 g.
Potatoes – 7 pcs.
Porcini mushrooms (dried ones can be used) – 150 g.
Onions – 2 pcs.
Carrots – 2 pcs.
Vegetable oil – 100 g.
Pepper, salt, spices – to taste.

Method of preparation:

Cut the potatoes into cubes.
Grate the carrots, chop the onion and fry everything together in a small amount of vegetable oil.
Cut the meat into cubes and fry until crusty.
Boil the mushrooms in salted water.
Pour a little oil into the bottom of the pot, add meat, potatoes, mushrooms, and fried vegetables.
Add salt, pepper, a small amount of water and stir lightly.
Bake in the oven at 180 degrees for 40-60 minutes.

Mushroom julienne

Ingredients:

Porcini mushrooms – 200 g.
Chicken fillet – 1 pc.
Onions – 2 pcs.
Sour cream – 100 ml.
Cheese – 100 g.
Bacon – 200 g.
Butter – 30 g.

Method of preparation:

Boil the chicken fillet and cut into strips.
Cut the bacon into thin strips.
Boil the mushrooms.
Fry the bacon and onion until cooked in a small amount of oil.
Mix bacon, mushrooms and chicken, add salt and spices.
Place the resulting mixture into a cocotte maker, add sour cream and cheese.
Cook in a preheated oven for 10-15 minutes.

Recipes for dishes with any mushrooms

Porcini mushrooms add a special aroma to dishes, but you can also use other wild mushrooms for this recipe, which will also reveal their exquisite flavor.

Dumplings

Knedliks are small potato pancakes filled with mushrooms. They're very easy to make using the following ingredients:

Potatoes – 4 pcs.
Forest mushrooms – 150 g.
Wheat flour – 3 tbsp.
Onion – 1 pc.
Egg – 1 pc.
Salt and pepper – to taste.

Cooking steps:

Boil 3 potatoes and grate on a fine grater.
Grate the remaining raw potatoes, squeezing out excess liquid.
Fry the chopped onion, add the mushrooms and fry for another 10-15 minutes.
Mix raw and boiled potatoes, add flour, eggs, salt and spices, and form into balls.
Make a depression in the center of the ball. Place the mushrooms in it and carefully close the edges.
Boil in salted boiling water for 8-9 minutes.

Ukrainian lasagna

Ukrainian lasagna is interesting because it uses cabbage leaves as a base rather than dough.

Ingredients:

Forest mushrooms – 500 g.
Minced meat – 500 g.
Cabbage – 1 head.
Carrots – 1 pc.
Onion – 1 pc.
Milk – 200 ml.
Processed cheese "Yantar" - 200 g.
Hard cheese – 150 g.
Flour – 1 tbsp.
Sour cream – 150 g.
Tomato paste – 2 tbsp.
Butter – 50 g.
Salt, pepper, herbs – to taste.

Cooking steps:

Blanch the cabbage in boiling water, cool, remove the leaves and cut them along the thickening into two parts.
Finely chop the onion, leave 2/3 for the mince, add the rest to the mushrooms.
Cut the mushrooms into cubes and boil for 10 minutes in salted water.
Grate the carrots on a medium grater.
Fry the onion, carrot and minced meat until crumbly, add tomato paste, salt and spices.
In another frying pan, melt the butter. Add the mushrooms and fry for 10 minutes. Then add the milk and flour and simmer for 5 minutes.
Place the Yantar cheese on top of the mushrooms, add herbs and mix.
Place cabbage leaves on a baking sheet, sprinkle them with grated cheese and add half of the minced meat and mushrooms.
We repeat the same layer again, cover the top with cabbage leaves, grease with sour cream and sprinkle with grated cheese.
Bake in an oven preheated to 200 degrees for 60 minutes.

Curd pie

Ingredients:

Boiled forest mushrooms – 200 g.
Flour – 300 g.
Cottage cheese – 200 g.
Eggs – 7 pcs (5 for the filling and 2 for the dough).
Cream – 100 ml.
Olive oil – 7 tbsp.
Baking powder – 1 packet.
Dill, green onions – to taste.

Method of preparation:

Mix olive oil with salt and eggs, set aside 1 tbsp.
Add cottage cheese, strained through a sieve.
Add baking powder to half of the flour and add to the curd mixture. Mix.
Gradually add the remaining flour, kneading into an elastic dough.
Roll the dough into a ball, wrap it in plastic and refrigerate for 2 hours.
Cut the mushrooms into cubes and fry.
Finely chop the greens and add to the mushrooms.
Beat the eggs for the filling and fry with the mushrooms, stirring constantly.
Line a baking pan with parchment paper and grease with butter.
Line the pan with most of the dough, make sides and put in the filling.
Decorate with the remaining dough, forming stripes.
Brush with the previously set aside egg.
Bake for 35 minutes at 180 degrees.

Recipes with champignons

Baked champignon caps are very popular among housewives. For this dish, it's best to choose large, firm mushrooms with fleshy caps. The preparation principle is very similar: the cap is separated from the stem, which is chopped and mixed with various ingredients. After filling the caps, the mushrooms are sprinkled with grated cheese and baked for 20 minutes.

Baked mushrooms

Below are some of the most popular filling options.

Ham and bacon. Chop the bacon, fry it with the legs, and mix with finely chopped ham and herbs.
Chicken and cream. Finely chop the chicken fillet, fry for 15 minutes, add herbs and a little cream, and simmer for another 10 minutes.
Garlic cheese. Grate the cheese on a fine grater. Press the garlic through a garlic press. Mix the ingredients with mayonnaise. Place a small piece of butter in each cap before filling.
Bread and spice filling. Chop the onion. Fry in oil with the chopped stems. In the same pan, fry the breadcrumbs after the mushrooms. Add the onion and mushrooms, chopped herbs, and garlic.
Cheese and quail eggs. Finely chop the onion, mushroom stems, and smoked sausages and fry until crisp. Season with salt and pepper. Add the minced meat to the mushroom caps, making indentations. Crack a quail egg into each indentation and sprinkle with cheese.
Bell pepper. Finely chop the stems and fry with onions. Then add the chopped peppers, garlic, and cream, and simmer for 10 minutes.
Rice with bacon. Chop the bacon and legs and fry. Cook the rice, mix it with the fried mixture, add chopped herbs, salt, and spices.
Tomatoes and cheese. Chop the mushroom stems and fry them with onions. Add garlic, salt, and pepper. Arrange the mushrooms in the caps, placing a tomato ring on top. Sprinkle with grated cheese.
Nuts and cheese. Chop the walnuts and toast them in a frying pan. Chop the stems and fry for 10 minutes with garlic and herbs. Cool, add diced mozzarella, a little cream, and nutmeg. Fill the caps with the filling.
Adyghe cheese and sour cream. Pre-bake the mushroom caps in the oven with a little butter. Cut the stems and fry. Dice the cheese, mix with sour cream, add the mushroom stems, herbs, salt, and spices. The filling is ready.

You can also use any meat or minced meat as a filling, but in this case it should be almost cooked, and the mushrooms should be pre-baked in the oven for 15 minutes with a small amount of vegetable oil and lemon juice.

Any vegetables and cereals can be used as a lean filling.

Julien

Another popular mushroom dish is julienne. To prepare the classic version, you'll need:

Mushrooms – 300 g.
Chicken fillet – 300 g.
Flour – 2 tbsp.
Sour cream – 200 g.
Onion – 1 pc.
Cheese – 150 g.
Pepper, salt – to taste.

Cooking steps:

Cut the mushrooms into slices and fry with garlic for 10-15 minutes.
Boil or fry the chicken fillet in vegetable oil until done.
In a separate frying pan, fry the onion until golden brown, then add the flour and fry for another 3 minutes, stirring regularly.
Add sour cream to the onion, bring to a boil and simmer for about 3 minutes until thickened.
Place the mushrooms and chicken in a cocotte dish, pour over the resulting sauce and place in a preheated oven for 15 minutes.

If you want to add variety to the dish, you can replace the chicken with veal, pork, squid, shrimp, or even vegetables.

Champignons in bacon

The dish is ideal as a filling and very tasty appetizer.

Ingredients:

Champignons – 500 g.
Bacon – 400 g.
Butter – 30 g.
Onion – 1 pc.
Salt and pepper – to taste.

For cooking, it is better to use small-sized mushrooms so that it is easy to wrap the bacon around them.

Method of preparation:

Separate the stems from the caps, chop and fry with finely chopped onion.
Grate the cheese, mix with the legs, and stuff the caps.
Wrap each cap with a strip of bacon.
Bake for 20 minutes in an oven preheated to 180 degrees.

Tips and secrets for cooking mushrooms in the oven

To ensure delicious and flavorful baked mushrooms, they need to be cooked properly. To do this, it's important to know a few secrets:

Mushrooms whose quality is in doubt should not be used as food.
To make dried mushrooms as similar to fresh ones as possible, they are soaked for several hours in lightly salted milk.
When cooking, mushrooms easily absorb salt, so you may need a little more.
You can add flour to oversalted mushroom sauce; this will help correct the situation.
When soaking mushrooms in water, it's recommended to add a little vinegar to prevent them from darkening. After soaking, the mushrooms will need to be rinsed twice.
To preserve the flavor, mushrooms should be cooked over low to medium heat.
It is not recommended to mix different types of mushrooms when preparing dishes, as the taste will be different for everyone.
Mushroom dishes cannot be stored for long even in the refrigerator, so it is advisable to eat them on the same day they are prepared.

Recipes, reviews, and user tips for cooking mushrooms in the oven

Can you bake mushrooms in the oven and how long will it take for them to cook?
I put a chicken in the oven and decided to add raw mushrooms there, bake them... is it possible?

Well, it would be better to boil them or lightly fry them. They might be a little dry, but it depends on what you're cooking. On average, you'll need to cook them for about an hour. But it also depends on the mushrooms; if you're using champignons, then about 40 minutes.

Why not? Just keep an eye on them periodically to make sure they don't burn. It's best to cover them with foil to keep them from drying out.

Stuffed mushrooms. Can you tell me how you make them?

We take:

1. About ten very large champignons.

2. One medium onion.

3. Literally three or four cervelat or dry-cured sausages.

4. Two cloves of garlic.

5. A few sprigs of herbs - to taste

6. Salt, pepper

7. Three to four tablespoons of vegetable oil (preferably olive oil).

Wash the mushrooms and remove the stems, being careful not to damage the mushroom walls. Discard the stems. Finely dice the onion. Finely chop the sausage, mix with the chopped onion, and season with salt and pepper to taste. But not too much. Place the caps (inner side up) on a greased baking sheet. Place the filling inside the mushrooms. Set aside and make the second filling by crushing a couple of cloves of garlic in a mortar.

Add a couple of tablespoons of oil to the crushed garlic and spread the filling over the mushrooms on top of the previous filling (using a teaspoon), literally smearing it into the mushrooms.

Cover the top of the filling with any finely chopped herbs...

Now, here's the kicker! First, place the mushrooms near the top of the oven until the greens on top of the filling begin to darken. As soon as this happens, reduce the oven temperature to 150 degrees Celsius (300 degrees Fahrenheit) and move the dish with the mushrooms to the very bottom of the oven. The mushrooms and filling will begin to release a copious amount of juice, which will both prevent the greens from drying out and finish cooking the mushrooms themselves. Wait another 15 minutes, and you're done!
The key is to ensure that the juices under the mushrooms don't evaporate completely after baking. A small amount of juice should remain. Serve on a platter, drizzling with any remaining juice.

Baked Mushrooms "Masterpiece"

Recipe: Masterpiece Baked Mushrooms

They're a masterpiece for three reasons: 1.) They have a super-crispy crust and are juicy inside, without frying. 2.) They have a stunning bouquet of flavors, thanks to marinating before baking. 3.) A completely new approach to cooking mushrooms: a new taste for the familiar champignons. Try them! Surprise your guests. An essential bonus to these mushrooms is the original sauce.

Ingredients for "Baked Mushrooms "Masterpiece":
Cooking mushrooms

Champignons (preferably small) - 300 g
Soy sauce (marinade) - 1 tbsp.
Olive oil (marinade) - 1 tbsp.
Balsamic (marinade) - 1 tbsp. l.
Garlic (marinade to taste) - 3 cloves.
Rosemary (marinade. Be sure to include a sprig of rosemary. It gives the mushrooms a charming aroma) - 1 pc.
Spices (marinade. Use your favorites. I used coriander, nutmeg, ground ginger, and black pepper)
Chicken egg (breaded) - 1 pc.
Breadcrumbs / Breading (breading) - 100 g
Wheat flour / Flour (heaped) - 1 tbsp.
Sauce

Tomato - 2 pcs
Garlic - 2 cloves
Onion (small head) - 1 pc.
Butter - 30 g
Cottage cheese - 100 g
Greens (I used parsley, oregano and green garlic feathers)
Cooking time: 40 minutes

Number of servings: 2

Nutritional and energy value:
Ready meal
kcal
1435.8 kcal proteins
63 g fat
60.4 g carbohydrates
172.4 g
Servings
kcal
717.9 kcal proteins
31.5 g fat
30.2 g carbohydrates
86.2 g
100 g of dish
kcal
129.4 kcal proteins
5.7 g fat
5.4 g carbohydrates
15.5 g

Recipe for "Baked Mushrooms 'Masterpiece'":

It's better to take small mushrooms, like in the photo, for one bite (at the same time I showed off my manicure )
I'm sharing a big secret with you: how to properly prepare champignons before cooking. Yes, I'm sure many of you already know this, but there are some chefs who don't. So, there's NO NEED to wash champignons. Why? Because champignon skins absorb a lot of moisture, and as a result, after contact with water, the mushrooms become watery and lose their original flavor. Here's how to prepare a mushroom without washing: wipe it thoroughly with a damp cloth, removing any dirt. Those who are particularly fussy can peel the skin. Of course, these methods only apply if you bought clean, white mushrooms. If they're sandy and completely dirty, there's nothing you can do. You'll have to wash them. If you don't believe me, try not to wet a champignon at least once. You'll get a completely different flavor. Rich.

Add crushed garlic, balsamic vinegar, spices, and rosemary to the mushrooms. Use the spices as you wish, but don't skip the rosemary. You won't regret it.

In a separate bowl, combine the olive oil and soy sauce. You can also add half a teaspoon of sugar if desired. Microwave for about 15 seconds and pour over the mushrooms. Stir well. Let marinate for about 20 minutes (or longer if time allows).

The mushrooms are marinated. Let's move on. Drain the marinade from the mushrooms. In a small bowl, beat the egg with a pinch of salt. Pour it into the mushrooms. Add a tablespoon of flour. Stir the mixture until the mushrooms are evenly coated.

Pierce each mushroom with a toothpick and generously coat it in breadcrumbs. I strongly recommend making your own breadcrumbs from a toasted loaf of bread, ground in a blender. This creates a coarser crumb, making the breadcrumbs MUCH crispier than that floury mush you get in the store.

Line a baking sheet with parchment paper, place the mushrooms on toothpicks, and bake in the oven at 200 degrees Celsius for 20-30 minutes. I anticipate your question about whether the juices from the mushrooms will leak out and ruin the breading. The answer is no, they won't. All the juices will stay inside, and the breading will be perfect, evenly coating the mushrooms.

While the mushrooms are baking, filling the apartment with a magical aroma, let's prepare the sauce. You can use any sauce you like, but I recommend this one: peel the tomatoes and puree them in a blender. Finely chop the onion and fry it in butter over medium heat until golden brown (about 30 seconds). Then add the crushed garlic and tomato puree from the blender. Season with spices and salt. Simmer for about 3 minutes.

Then add the cottage cheese, blended in a blender. Simmer for another 2 minutes.

Finally, chopped greens. Oh, and the sauce is delicious. It has a cheesy, tomato-like flavor. Few would guess it's cottage cheese after tasting it. The color is a pleasant pinkish hue.

Our mind-blowingly aromatic, juicy, crunchy mushrooms are ready! Serve them as a beer snack, or crunch them while you're watching TV, dipping them in sauce. Incidentally, they'll still be crunchy even if they're left sitting around (which wouldn't be the case if you fried them in oil). Although they never sit around, they're always the first thing on the table.

I served it like this, with the sauce in a shot glass. Purely for decoration.

And here's another photo of a mushroom in cross-section, which shows the thickness of the crispy breading.

We loved the delicious, juicy mushrooms. I didn't add any spices; I don't like them, and I'm not allowed to, anyway. I did pick a sprig of rosemary and add it. I made it without the sauce, but it was delicious just the same. Thanks for the recipe!

I made it for New Year's Eve—I had to treat my friends, not just myself. Everyone loved it, and it was very welcome the next day... A very interesting recipe—I recommend it. And I finished the marinade myself afterwards, with different garnishes: I loved the rosemary in it (I got dried rosemary from Magnit and poured boiling water over it).

It's true what they say: the simpler a dish, the tastier it is. It might seem like ordinary barley, but if you simmer it in the oven with mushrooms for a bit, the dish will be finger-licking good.

Let's start by boiling water and rinsing the Dutch National brand cereal.

Let's steam the pearl barley with boiling water while the vegetables and mushrooms are frying.

Peel and slice the mushrooms, coarsely grate the carrots, and cut the onion into quarters. Fry the onion and carrots for about 2 minutes, then add the mushrooms and fry for another 5 minutes. Season with salt.

Drain the water from the pearl barley, add it to the vegetables and mushrooms, add a little more salt, stir and remove from heat.

Place everything in a small pot and cover with water (1 cup cereal to 2 cups water). Cover with a lid, or cover with foil if you don't have one. Place in a preheated oven to simmer for 1 hour. After 45 minutes, remove from the oven, taste, and check for doneness by checking how much water the porridge has absorbed. Add a little more water if needed, and return to the oven to simmer until done.

Here's our porridge. Serve with pickled cucumbers. It's a crumbly porridge, delicious and healthy.

Bon appetit!

Chicken with mushrooms in the oven

Here's a recipe for baking chicken with mushrooms, and it's incredibly simple. Just chop the mushrooms and onions, place them in a baking dish along with the chicken, and pop them in the oven. Neither the chicken nor the mushrooms require any pre-cooking, making the cooking process even easier.

Ingredients:

Chicken thighs: 2 pieces,
Champignons: 300 grams,
Onions: 3 pieces,
Cream: 150 Milliliters,
Salt, pepper: to taste

Preparation:

Prepare all the necessary ingredients. Peel the onions and mushrooms beforehand. My cream was slightly frozen, but I didn't defrost it, and it turned out even better that way.

Cut small mushrooms in half and cut large ones into thin slices.

Cut the onion into quarter rings.

Place 1-2 tablespoons of fat (can be replaced with butter or vegetable oil) on the bottom of a heat-resistant ceramic dish and place the chicken thighs, rubbed with salt and pepper.

Place chopped mushrooms on top, and on top of them, place the onions.

Cover everything with a layer of cream, add salt and pepper again.

If you have a lid, cover the pan with it, otherwise cover with foil and place in the oven for 40 minutes.

Place the finished dish on a beautiful plate and garnish with herbs. Serve with vegetable puree or pasta. It will be delicious.