Champignon dishes cooked in a slow cooker

Mushrooms in a slow cooker are a great solution for those who are thinking about how to cook these mushrooms quickly and tasty using a modern household appliance. The recipes selected here are suitable for all occasions: for preparing simple family dinners, for special occasions. There are necessary dishes for those who have little time for cooking, as well as for those who wish to please their loved ones with complex signature dishes. Use this kitchen miracle machine and the cooking process will be much easier!

Potatoes with fresh champignons in a slow cooker

Ingredients

• 300 g mushrooms
• 5 potatoes
• 1 bulb
• 1 tablespoon vegetable oil
• seasoning “Provencal herbs”, salt

Fresh champignons can be cooked in a slow cooker with potatoes and onions, a hearty and tasty lunch will be ready in a few minutes.

Cooking champignons with chicken liver in a slow cooker

Ingredients

• 400 g mushrooms
• 250 g chicken liver
• 1 bulb
• 1 tablespoon vegetable oil
• water, salt

Recipes for how to cook champignons in a slow cooker can be very different, but housewives are in particular demand for those that contain liver and meat among the components.

1. Pour oil into the multicooker bowl, set the “Baking” mode.
2. Cut the onion into thin half rings and place in a bowl. Cook 10 min.
3. Rinse the liver, cut each in half, clean from the vessels.
4. Mix the liver with chopped mushrooms, add to the onion and cook for 10 minutes. Then stir.
5. If there is not enough liquid, pour in 2-3 tbsp. l. hot water. Cook for 10 more minutes.

Mushrooms stewed with rice in a slow cooker

Ingredients

• 350 g mushrooms
• 150 grams of rice
• 100 g cheese (any)
• 40 g white mushrooms (dried)
• 1 bulb
• 3 tablespoons butter
• 1 teaspoon thyme (dried)
• 1 teaspoon of salt
• ½ teaspoon ground black pepper
• 900 ml of mushroom broth, water

Stewed champignons in a slow cooker with porcini mushrooms and rice is a very fragrant dish with excellent taste, which is quite suitable as a hearty lunch.

Boil dried mushrooms on the stove. After the mushrooms boil, cook them for another 5 minutes. Leave the mushrooms for 30 minutes without draining the water. Pour the decoction into a cup. Mushrooms cut into pieces. Cut the onion as desired. Add thyme to mushrooms. Rinse the mushrooms and cut into small pieces. Melt the butter in a multicooker bowl. Rinse the rice, put it in a slow cooker. Add onion to rice and stir. Pour in the mushroom broth. Close the lid and cook in the “Pilaf / Buckwheat” mode for 30 minutes. Then leave the dish for 10 minutes. Add grated cheese, thyme, porcini mushrooms and mushrooms. Mushroom broth also pour into the slow cooker. Salt, pepper. Stir and close the lid. Wait for the signal.

Mushrooms in sour cream, cooked in a slow cooker

• 500 g mushrooms
• 100 g sour cream
• 2 bulbs
• vegetable oil, salt

Champignons in sour cream in a slow cooker is a traditional dish, which today, thanks to modern household appliances, can be cooked in a matter of minutes.

Wash and clean the mushrooms, cut into pieces. Peel the onion and cut into half rings. Pour a little vegetable oil into the multicooker bowl and cook in the “Baking” mode for 40 minutes. It is best to fry the mushrooms with the lid open so that the dish does not turn out to be very liquid. In 20 minutes. add the chopped onion and continue cooking with the lid closed until the end of the program. Add sour cream and salt. Cook in the “Extinguishing” mode for another 5 minutes. Serve sprinkled with herbs.

How to cook champignons in a slow cooker with meat and vegetables

Ingredients

• 450 g mushrooms
• 450 g beef
• 4 potatoes (large)
• 2 bulbs
• 1 carrot
• 500 ml of water
• vegetable oil, spices (any), salt

How to cook champignons in a slow cooker with meat and vegetables so that all family members quickly empty their plates? This recipe will come to the aid of housewives.

Wash and clean vegetables. Cut the meat into cubes or cubes, grate the carrots, cut the onion into cubes. Cut mushrooms into slices. Fry the meat in a multicooker bowl in oil in the “Baking” mode for 20 minutes, stirring occasionally. Add mushrooms and cook for 10 more minutes. Then add the onion and cook for another 15 minutes. Coarsely chop the potatoes and add to the meat and mushrooms. Mix everything well, salt, add spices and pour in water.

Cooking champignons in a slow cooker with meat and vegetables is performed in the “Baking” mode for 50 minutes. From time to time the dish needs to be stirred.

Mushrooms with rice and cheese: a recipe for the Redmond multicooker

Ingredients

• 400 g mushrooms
• 200 grams of rice
• 100 g cheese (any)
• 5 tablespoons minced onion
• 1,3 liters of water
• vegetable oil, salt

1. Mushrooms with rice and cheese in a slow cooker are an ideal option for a lean, but fragrant and tasty pilaf in a hurry.
2. Pour oil into the multicooker bowl and fry the onion in the “Frying” or “Baking” mode.
3. Then add the washed rice, stir and cook until translucent, stirring regularly.
4. Wash mushrooms and cut into large pieces.
5. Add them to the fried onions and rice. Pour in hot water.
6. Stir, close the lid and cook for 20 minutes. in low pressure mode.
7. Put the dish on a warm plate and sprinkle with grated cheese.

Mushrooms with rice and cheese in the Redmond multicooker have an excellent taste, like any other dishes cooked in the multifunctional appliance of this brand.

Recipe for a dish with champignons, rice and carrots in a slow cooker

Ingredients

• 400 g mushrooms
• 200 grams of rice
• 1 bulb
• 1 carrots
• garlic (dried)
• water, salt

Sometimes it happens that the products available in the house are running out, and you need to cook lunch or dinner right now. A recipe for a dish with champignons in a slow cooker will come to the rescue, in which there are the simplest ingredients that are always at hand: mushrooms, rice and vegetables.

Wash mushrooms, cut and boil in salted water. Peel the onion, finely chop, grate the carrots. Put all the ingredients in a multicooker bowl and pour in water, salt, add garlic to taste. Cook in the “Pilaf” mode for 40 minutes.

Mushrooms in sour cream sauce, baked in a slow cooker

Ingredients

• 500 g mushrooms
• 30 g butter
• 12 cherry tomatoes
• 10 potatoes
• 1 bulb
• 1 clove garlic
• 1 tablespoon of semolina
• 2 teaspoons wheat flour
• ½ teaspoon pepper mixture
• 1 liters of water
• parsley, vegetable oil, salt

For mushroom sauce

• 100 g sour cream 20% fat
• 30 g wheat flour
• 1 teaspoon of salt

For potato sauce

• 100 g sour cream 20% fat
• 2 eggs
• salt

If you need to cook an unusual, complex, multi-component dish to pamper family members or surprise guests, champignons in slow cooker sauce are just what you need.

Pour water into the multicooker bowl and place the steam container. Add peeled and quartered potatoes. Cook in steam mode for 20 minutes. After the beep, take out the potatoes and let them cool. Then pass through a meat grinder. Put sour cream in a deep plate and mix with eggs and salt. Then combine the sour cream sauce with the potato mass and mix everything again until smooth. Cover the plate with cling film. Set the “Baking” mode to 40 minutes. Pour vegetable oil into the multicooker bowl and fry finely chopped onion until golden brown. Add chopped mushrooms to it and fry until the filling is ready.

After readiness, salt, pepper, add chopped garlic, sour cream and wheat flour. Mix everything well. Transfer the finished filling to a deep plate and cover it with a film. Lubricate the bowl with butter, sprinkle with semolina. Lay out half of the potato mass, smooth and lay out the mushroom filling in an even layer. Place the rest of the potato mixture on top and level again. Cook in the “Baking” mode for 65 minutes. Then leave the casserole on the “Heating” mode for 20-30 minutes. After that, put the champignons baked in a slow cooker on a dish and brush with butter on top. Serve with cherry tomatoes.

Ragout with champignons, potatoes and zucchini in a slow cooker

Ingredients

• 250 g mushrooms
• 4 potatoes
• 2 garlic cloves
• 1 zucchini
• 1 bulb
• 1 tomato
• 1 carrot
• vegetable oil
• spices (any), water, salt

Ragout with champignons in a slow cooker is a dietary, but at the same time hearty dish that does not require expensive products, since the components in it are simple and affordable.

Wash and clean vegetables. Dice the onion, potato, tomato and zucchini, cut the mushrooms into slices, grate the carrots on a coarse grater. Set the “Baking” mode, pour oil into the bowl and fry the onions and carrots for 10 minutes. Add the rest of the vegetables, salt, add the spices and stir, adding hot water to cover the ingredients. Cook the stew for another 50 minutes. in the “Baking” mode or 90 min. in the “Extinguishing” mode.

In addition, this recipe will appeal to those who want to cook champignons with zucchini in a slow cooker when the ripening season for this vegetable comes. The number of zucchini in this case can be increased to two.

Buckwheat with champignons in a slow cooker

Ingredients

• 1,5 glass of buckwheat
• 1 jar of canned champignons
• 2 small bulbs
• olive oil
• salt (to taste)

Champignon mushrooms, before cooking in a slow cooker with buckwheat, you need to cut and fry in olive oil along with chopped onions (baking mode, 20 minutes). To the onion and mushrooms, finish off the washed buckwheat, pour water 1-1,5 cm above the buckwheat, salt. Turn on the “buckwheat” mode (time is set automatically). The dish is ready.

Mushroom soup in a slow cooker

Ingredients

• fresh champignons – 600 g
• carrots – 1 pcs.
• onions – 2 pcs.
• potatoes – 3 pcs.
• salt, black pepper, bay leaf to taste

Such a dish of champignons in a slow cooker, like soup, should certainly be on the dining table, because it is light, tasty and very fragrant. And what could be better than a cup of hot mushroom soup with vegetables!

1. Fry in vegetable oil 300 g of mushrooms, cut into medium-sized pieces, chopped onions and carrots.
2. Transfer the contents of the pan to the multicooker bowl, add the remaining mushrooms and potatoes. Then put a bay leaf, add water to the “8” mark indicated on the container.
3. Close the lid and set the timer for 40-50 minutes in Soup/Steam mode. Add salt and pepper to taste.
4. Season the finished dish with oil.

Brown rice with champignons and asparagus in a slow cooker

Ingredients

• long grain brown rice – 1,5 cups
• chicken or vegetable broth – 6 cups
• shallots – 3 feathers
• asparagus stalks – 8-12 pcs.
• frozen peas – 1 cup
• champignons – 10 pcs.
• carrots – 1 pcs.
• cherry tomatoes – 12 pcs.
• chopped parsley and chives – 1 tsp each.
• chopped greens of rosemary and thyme – 0,5 tsp each.
• grated Parmesan cheese – 0,5 cups.
• salt – 1 tsp.
• pepper – 0,5 tsp.

The recipe for champignons with cheese and rice in a slow cooker is interesting due to the combination of components, thanks to which the taste of the dish is unusual and expressive.

1. Pour the required amount of brown rice into the pan and pour in the broth, season with salt and pepper.
2. Cover with a lid, select the “Pilaf / Buckwheat” program and cook for 40 minutes.
3. While the rice is cooking, prepare and chop the rest of the ingredients except for the grated cheese.
4. After 40 minutes, add vegetable mixture, stir and continue cooking until the multicooker switches to Keep Warm mode (about 10 more minutes).
5. Sprinkle with grated cheese and serve.
6. This recipe proves that you can cook an original dish from champignons in a slow cooker that will appeal to even the most real gourmets.

Risotto with champignons and rice in a slow cooker

Ingredients

• long grain rice – 2 cups or 300 g
• olive oil – 50 ml
• onion – 1 pc.
• ham – 100 g
• champignons – 100 g
• chicken broth – 400 ml
• tomato sauce – 250 ml
• parmesan cheese, salt, pepper to taste

Below is a recipe with a photo of champignons in a slow cooker with rice, ham, vegetables and parmesan cheese for a more visual and simple preparation of a gourmet dish.

1. Rinse rice under running water. Cut ham and mushrooms into small pieces.
2. Pour olive oil, put chopped onions, mushrooms, ham and rice in a multicooker pan. Mix well.
3. Add chicken broth and season lightly.
4. Close the lid and select the “Pilaf / buckwheat” mode.
5. The appliance will automatically switch to keep warm mode about 15 minutes after the end of cooking. Serve with tomato sauce and Parmesan cheese.
6. Looking for interesting recipes with champignon mushrooms in a slow cooker, you can stop at risotto, and then the hostess is guaranteed success at the table.

Canned champignons in sour cream in a slow cooker

Ingredients

• 700 – 800 of beef
• 1 jar of canned champignons
• 1 pack vegetable mix
• 1 cup rice
• 2½ cups water
• 2–3 tbsp. l. sour cream
• salt, ground black pepper

Recipes on how to cook champignons in sour cream in a slow cooker often include meat and the addition of some kind of cereal, such as rice, which helps to create a hearty, juicy dish with a delicate taste.

Cut the beef pulp into strips, fry in a slow cooker in the “Baking” mode for 40 minutes. Add a jar of canned mushrooms, sour cream, salt, pepper to the meat.

In a steaming basket, make a cup out of foil so that steam flows from it around the edges. Pour 1 cup of washed rice, vegetable mixture, pour water.

Put the form in the slow cooker along with the meat, cook in the “Extinguishing” mode for 2 hours.

Pork with frozen champignons in a slow cooker

Ingredients

• 700 g Pork
• 300 g whole small frozen mushrooms
• 1 bulb
• 100 g sour cream
• 2 tsp tomato paste or ketchup
• 2 Art. l. flour
• salt

1. Frozen champignons, before being cooked in a slow cooker, must be thawed and rinsed under running water.
2. Cut the meat into large cubes, chop the onion. Put the meat and onion in the multicooker bowl and cook in the “Stew” mode for 2 hours.
3. After 20 minutes, salt, add mushrooms, mix.
4. After 1 hour from the start of cooking, pour over the sauce of sour cream, flour and tomato paste.

Fried champignons with chicken breast in a slow cooker

Ingredients

• 4 chicken breasts
• 2 carrots
• 1 bulb
• 3 Art. l. sour cream
• 1 Art. l. tomato paste
• 300 g mushrooms
• ½ glass of water
• salt, pepper, herbs to taste
• margarine or vegetable oil, spices

In the “Baking” mode, fry onions, carrots and mushrooms in butter or margarine for 20 minutes. Salt and pepper the champignons fried with carrots and onions in a slow cooker, put the chicken breasts cut into pieces on top.

Mix sour cream, tomato paste and water, add salt, spices and herbs. Pour this mixture over the chicken breasts.

Cook in the “Extinguishing” mode for 1-1,5 hours.

Recipe for champignons with salmon in the Redmond slow cooker

Ingredients

• salmon – 1 kg
• champignons – 500 g
• carrots – 1-2 pcs.
• onion – 2 heads
• bay leaf – 1-2 pcs.
• Butter – 100 g
• flour – 50 g
• cream – 100 g
• parsley – 5-6 sprigs
• salt – to taste

Many recipes advise how to cook champignons in the Redmond slow cooker, as this device has wide functionality and makes it easy to cook any, even the most complex dishes, for example, this.

Clean, wash and cut fresh mushrooms into thin slices. Cook the mushrooms in butter in the “Stew” mode for 30-40 minutes. Turn off the multicooker.

Transfer the mushrooms to a separate bowl. Cut the prepared salmon fillet into portions, salt, pepper, put in a multicooker saucepan. Add roots, spices, onions, pour a small amount of water so as to just cover the fish with vegetables. Set the timer for the “Extinguishing” mode to 45 minutes. Turn off the slow cooker, drain the broth and strain, transfer the fish to a separate dish.

Put the mushrooms in a multicooker saucepan, pour in the strained fish broth, season with browned flour, pounded with butter, add sour cream. Set the Keep Warm timer to 15 minutes.

Turn off the multicooker. Put the fish on a dish, put the mushrooms on top, sprinkle with chopped parsley. It is recommended to serve rice with vegetables as a side dish.

Sterlet with champignons and cream in a slow cooker

Ingredients

• sterlet – 1 kg
• champignons – 500 g
• carrots – 1-2 pcs.
• onion – 2 heads
• bay leaf – 1-2 pcs.
• butter – 100 g
• flour – 50 g
• cream – 70 g
• parsley – 5-6 sprigs
• salt – to taste

Sterlet with vegetables, champignons and cream in a slow cooker is a juicy, nutritious dish with a pleasant taste and aroma. It can be prepared for a festive dinner.

Clean, wash and cut fresh mushrooms into thin slices. Cook the mushrooms in butter in the “Stew” mode for 30-40 minutes.

Turn off the multicooker. Transfer the mushrooms to a separate bowl. Cut the prepared sterlet fillet into portions, salt, pepper, put in a multicooker saucepan. Add roots, spices, onions, pour a small amount of water so as to just cover the fish with vegetables. Set the timer for the “Extinguishing” mode to 45 minutes. Turn off the slow cooker, drain the broth and strain, transfer the fish to a separate dish.

Put the mushrooms in a multicooker saucepan, pour in the strained fish broth, season with browned flour, mashed with butter, add cream. Set the Keep Warm timer to 15 minutes.

Turn off the multicooker. Put the fish on a dish, put the mushrooms on top, sprinkle with chopped parsley. Boiled potatoes can be served as a side dish.

Halibut with champignons in a slow cooker

Ingredients

• halibut – 1 kg
• champignons – 500 g
• carrots – 12 pcs.
• onion – 2 heads,
• bay leaf – 1-2 pcs.
• Butter – 100 g
• flour – 50 g
• cream – 70 g
• parsley – 5-6 sprigs
• salt – to taste

Mushrooms in cream in a slow cooker, cooked with halibut and vegetables – a win-win option in cases where you want something special, tasty, outstanding.

1. Clean, wash and cut fresh mushrooms into thin slices. Cook the mushrooms in butter in the “Stew” mode for 30-40 minutes. Turn off the multicooker.
2. Transfer the mushrooms to a separate bowl.
3. Cut the prepared halibut fillet into portioned pieces without bones, salt, pepper, put in a multicooker saucepan.
4. Add roots, spices, onions, pour a small amount of water so as to just cover the fish with vegetables. Set the timer for the “Extinguishing” mode to 45 minutes.
5. Turn off the slow cooker, drain the broth and strain, transfer the fish to a separate dish.
6. Put the mushrooms in a multicooker saucepan, pour in the strained fish broth, season with browned flour, mashed with butter, add cream. Set the Keep Warm timer to 15 minutes.
7. Turn off the multicooker.
8. Put the fish on a dish, put the mushrooms on top, sprinkle with chopped parsley.
9. Serve with garnish.

Stuffed champignons steamed in a slow cooker

Ingredients

• 9 large champignons
• 1 carrots
• 1 small tomato
• 1 medium onion
• parsley dill
• salt and pepper to taste

Steamed stuffed champignons in a slow cooker will be a real find for the hostess when preparing a festive table. This gourmet dish can be enjoyed even by those who are on a strict diet. It is light, low-calorie, but at the same time hearty, tasty, with a breathtaking aroma of mushrooms, vegetables and herbs.

Peel the onion, wash, cut into small cubes. Rinse the carrots, peel, cut into thin bars. Rinse the tomato, cut into circles or also cubes. Rinse the mushrooms, separate the caps from the legs, chop the legs.

Pour vegetable oil into the multicooker bowl, pour vegetables and chopped mushroom legs, set the “Frying” mode for 10 minutes and cook, stirring constantly. After the time has elapsed, remove the vegetables into a cup, put chopped herbs to them, salt, pepper, mix. Stuff the champignon caps with the minced meat.

Pour 1/3 of water into the multicooker bowl, place the plastic bowl in the multicooker and put the stuffed champignons there.

Stuffed champignons in a slow cooker cook in the “Steaming” mode for 30 minutes, then put on a wide dish and serve.

Pike perch with champignons in sour cream and cream: a recipe for a slow cooker

Ingredients

• pike perch fillet – 700 g
• champignons – 300 g
• Juice from half a lemon
• cheese – 50 g
• cream – 100 g
• cream – 100 g
• vegetable oil – 1 tbsp. l.
• Butter – 25 g
• ground black pepper – to taste, salt

Cut the fish into portions, salt, pepper to taste, pour over lemon juice, leave to marinate for 20 minutes.

While the fish is marinating, cut the mushrooms and, stirring constantly, fry in the “Baking” mode for 10 minutes in a mixture of vegetable and butter.

Turn off the multicooker. Lay the fish on top of the mushrooms. Mix sour cream with cream, pour the sauce into a slow cooker, mix. Grate cheese, sprinkle on top. Set the Baking program timer to 45 minutes. Garnish with herbs before serving.