Dishes of stewed champignons

As you know, champignons are not just mushrooms, but a tasty, fragrant and nutritious product loved by many, which is added to many dishes, from cold appetizers and salads, to hot soups, roasts and even pastries. The recipes here with photos will help to please the family, how to cook stewed champignons with meat and vegetables, in the oven, in a pan, in a slow cooker and even in a cauldron.

Stewed mushrooms with potatoes, onions and carrots

Ingredients

• 300 g mushrooms
• 3 potatoes
• 1 carrots
• 1 bulb
• 2 tbsp. l. frozen green peas
• 2 Art. l. vegetable oil
• 1 Art. l. tomato paste
• green onion, salt

Mushrooms stewed with potatoes, onions and carrots or simply stew is a simple and tasty dish that will help the hostess prepare lunch or dinner without any hassle and expense

1. Mushrooms clean, wash, coarsely chop, fry in oil.
2. Add chopped onion, fry everything together.
3. Pour in 3 cups of boiling water, add tomato paste, bring to a boil.
4. Put diced potatoes, chopped carrots, frozen green peas, cook over low heat for 30 minutes.
5. Sprinkle with chopped green onions before serving.

Fresh champignons stewed with potatoes in sour cream: recipe with photo

Ingredients

• 650 g fresh mushrooms
• 300–400 g potatoes
• 2 bulbs
• 50 g butter
• 1 Art. l. flour
• 1 cup thick sour cream
• dill, parsley
• salt, ground black pepper

The following is a recipe with a photo of stewed potatoes with champignons, with the addition of sour cream and herbs – a dish that will impress lovers of hearty and flavorful food from mushrooms and vegetables.

Goulash with stewed tomatoes and mushrooms

Ingredients

• 1 kg of champignons
• 4 tomatoes
• 4 bulbs
• 2 red bell peppers
• 6 pcs. green bell pepper
• 80 g of lard
• salt

Stewed mushrooms with tomatoes and bell peppers, cooked in the form of goulash – a spicy, fragrant and beautiful dish, suitable for a meal on a weekday.

In a deep frying pan, saute finely chopped onion in bacon. Add chopped mushrooms and bell peppers, fry everything together. Put the sliced ​​tomatoes, salt and simmer until tender, adding water if necessary.

How to cook champignons stewed with peas in cream

Ingredients

• 500 g mushrooms
• 1 bulb
• 1 kg of potatoes
• cups of fresh peas
• Art. tablespoons of vegetable oil
• water
• 2–3 tbsp. spoons of cream
• salt, dill, parsley

What could be tastier for lovers of mushroom dishes than mushrooms in cream. It is quite easy to cook them, and what kind of aroma such dishes give, and their taste is just licking your fingers.

1. Below is a recipe for cooking stewed mushrooms in cream with potatoes, peas, onions and herbs.
2. Peeled and washed mushrooms cut into pieces and stew in vegetable oil along with chopped onions.
3. Add small peeled potatoes and a little water or broth, season with salt and simmer for 10-15 minutes under the lid.
4. Then add young peas and simmer until fully cooked.
5. Overripe peas should be stewed at the same time as potatoes.
6. A few minutes before the end of the stew, add the cream and simmer for another 2 minutes.
7. When serving, sprinkle with chopped herbs.

Fried potatoes with stewed mushrooms and onions

Ingredients

• 500 g fresh or 250 g canned mushrooms
• 50 g fat
• 1-2 bulbs
• 8-10 boiled potatoes
• salt, cumin, (broth)

1. Cut mushrooms into cubes, bacon into cubes and stew with chopped onions, if desired, add a little broth.
2. Cut the potatoes into cubes or slices, fry with the remaining bacon until a light crispy crust forms.
3. Mix champignons stewed with onions with potatoes, season with salt and cumin and fry for several minutes.
4. For a side dish, stewed carrots or cabbage are suitable, as well as a salad of raw vegetables.

Potatoes stewed with fresh mushrooms

Ingredients

• 750 g potatoes
• 500 g fresh mushrooms
• 1-2 bulbs
• cups of sour cream
• 3 Art. tablespoons butter
• 1-2 sprigs of parsley
• 1-2 bay leaves
• herbs, pepper, salt – to taste

Scald the mushrooms with boiling water, chop and fry in butter or vegetable oil along with chopped onions; cut the peeled potatoes into slices and fry; combine everything, put in a saucepan, pour water to the level of the top layer, add sour cream, salt, bay leaf, black peppercorns, parsley sprigs and simmer under the lid for 25–30 minutes; remove parsley and bay leaf. Serve stewed champignons with potatoes, vegetables and sour cream, sprinkled with chopped parsley and dill. You can also use dried mushrooms, pre-boiled, and instead of water, pour the potato-mushroom mixture to stew with broth (on the remaining boil the soup).

How to cook stewed champignons with meat and rice

Ingredients

• 300 g fresh mushrooms
• 1 kg of beef
• 2 heads of onions
• 8-10 sweet peppers
• 3-4 hot peppers
• 6-7 cloves of garlic
• cups of rice
• 4 tomatoes
• 6 art. spoons of butter
• parsley or dill (1 tablespoon)

How to cook stewed champignons with meat and vegetables is perhaps one of the most popular questions from housewives who want to cook something tasty and satisfying for lunch using mushrooms. As you know, champignons and beef make an excellent combination, especially if these components are supplemented with vegetables. One of these recipes is described below.

Meat cut into pieces with a large walnut and fry. Add finely chopped onion and washed mushrooms (small ones can be put whole, and large ones can be chopped). After frying the mushrooms, pour 2 cups of hot water into a deep saucepan, put the mushrooms in it, salt to taste and put on medium heat. Bring the meat to half-cooked and add coarsely chopped sweet pepper, hot pepper, garlic and rice. Lay sliced ​​tomatoes on top. Bring to readiness over low heat. Sprinkle with parsley before serving.

Recipe for champignons stewed in cream in a saucepan

Ingredients

• 500 g mushrooms
• 1 glass of cream
• 1 st. spoon of oil

What could be easier than cooking champignons stewed in cream, because even a beginner can make this very simple and fragrant dish.

Peel fresh champignons, rinse and scald, then cut into slices, salt and lightly fry. After that, put them in a saucepan and pour boiled cream. Tie parsley and dill greens, put cinnamon, cloves, pepper, bay leaf in the middle of the bunch, and put in a saucepan – in mushrooms. Salt the mushrooms, cover with a lid and put in a moderately hot oven for 1 hour to stew. When the mushrooms are ready, take out the bound greens, and serve the mushrooms in the same bowl in which they were stewed.

Tender champignons stewed with cream in the oven

Ingredients

• Fresh champignons 100 g
• onions 2 pcs.
• flour 1 tsp.
• butter 2-3 tbsp. spoons
• cream (20% fat) 50 ml
• 50 cheese
• salt, ground black pepper – to taste

Mushrooms stewed with cream are very tender, and their aroma will make the whole family quickly gather at the dinner table.

Finely chop the mushrooms. Finely chop the onion. Mix the onions and mushrooms, pepper, salt and fry, after melting the butter in a frying pan. At the very end of frying, add a teaspoon of flour. Arrange the prepared mushrooms in portion juliennes and pour over the cream. Grate the cheese on a coarse grater and spread it over the crooks on top of the mushrooms with cream. Heat the oven to about 150 degrees and bake the julienne until golden brown. Julien is served hot.

Mushrooms stewed in milk with vegetables

Ingredients

• 1 liter water (or broth)
• 300 g quick-frozen mushrooms
• 2 Art. tablespoons flour
• 1 carrots
• 1 bulb
• 1 potato
• 2 st. tablespoons butter
• 2 eggs
• 1 tbsp. spoon of milk
• 100 ml cream
• salt to taste

To please relatives and friends and serve champignons stewed in milk with vegetables, you need to go through several stages of cooking this dish.

1. Defrost mushrooms, chop. Combine them with peeled and chopped carrots and onions, simmer in a pan with butter (5 minutes).
2. Dry the flour, dilute with milk and mix with stewed vegetables and mushrooms. Transfer the mass to a pot.
3. Separate egg yolks from proteins, mix with cream, bring to a boil in a small container, stirring thoroughly, pour into a pot. Add peeled and diced potatoes, water or broth.
4. Close the pot with a lid and put in a moderately preheated oven for 35-40 minutes.
5. Mushrooms stewed in the oven with vegetables and cream can be served as a first or second course, always hot.

Mushrooms stewed with chicken meat in a slow cooker

Ingredients

• chicken fillet – 1,5 kg
• fresh champignons – 500 g
• carrots – 3 pcs.
• refined vegetable oil – 3-4 tbsp. l.
• onion – 3 pcs.
• garlic – 2 tooth.
• water – 3-4 cups.
• salt – ½ tsp.
• dried basil – 2 tsp
• a mixture of hot peppers – to taste
• lettuce leaves – 5-7 per serving

A dish of champignons stewed with chicken meat in a slow cooker will be appreciated by those who want to cook a complex and tasty dish with a minimum of effort. The slow cooker is very good at handling meat. In practice, meat dishes cooked with her help make husbands admire their wives, and wives, even without much experience in the field of cooking, create real masterpieces for lunch and dinner.

Rinse the meat. Rinse thoroughly and finely chop the mushrooms. Cut the onion into thin rings. Finely chop carrots. Cut the chicken fillet into pieces the size of a tablespoon. Pour vegetable oil into the multicooker bowl. Fry the onion in the BAKING mode for 10 minutes. Fry the chicken with vegetables and mushrooms in the BAKING mode for 20 minutes, stirring occasionally. Add water and salt, ground with basil. Simmer the meat in the STEW mode for 2 hours, stirring occasionally. 10 minutes before the end of the program add minced garlic. Season the finished chicken with a mixture of hot peppers (already in the plate!) To taste.

Mushrooms stewed with meat in a slow cooker are served with lettuce for lunch or dinner, laid out on wide dishes.

Buckwheat with champignons and sour cream, stewed in a slow cooker

Ingredients

• 250 g mushrooms
• 1 bulb
• 2 st. tablespoons butter
• 3 st. tablespoons of sour cream
• 2 glass of buckwheat

To cook mushrooms with buckwheat stewed in sour cream in a slow cooker, you first need to pour oil into the bowl, finely chop the onion and peeled and washed mushrooms, add them to the oil. Turn on the “Baking” mode (cooking time 10 minutes). Then open the lid, mix, add buckwheat, add sour cream and 1 glass of water, salt, pepper, put in the “Pilaf” mode. Stir thoroughly after cooking.

Mushrooms stewed in mayonnaise with pork and prunes

Ingredients

• 1 kg of pork
• 100 g cabbage
• 500 g onion
• 200 g fresh mushrooms
• 1 tomato
• sweet pepper (red) 1 pc.
• prunes (pitted) 15 – 20 pcs.

For sauce

• 100 g mayonnaise
• 1 tablespoon tomato sauce
• egg, greens

Mushrooms stewed in mayonnaise with pork and prunes is a dish with an unusual taste that can be served on the festive table and receive a standing ovation from the guests.

Cut the products into medium-sized pieces, put them in the roaster in layers in the following sequence: pork, cabbage, onion, mushrooms, tomato, pepper. Pour everything with sauce made from mayonnaise, tomato sauce, finely chopped hard-boiled eggs and chopped greens. Put prunes on top.

Simmer for 40 minutes in the oven over low heat without stirring!

How delicious to cook champignons with potatoes stewed in a cauldron

Ingredients

• champignons – 600 g
• potatoes – 500 g
• onions – 300 g
• soy milk – 100 ml
• vegetable broth – 100 ml
• marjoram, basil, paprika
• vegetable oil
• salt and pepper to taste

It is delicious to cook champignons with potatoes stewed in a cauldron – it means to win the heart of almost any man, because, as you know, the combination of meat and mushrooms, as well as cooked in a cauldron, is one of the most beloved among the majority of the stronger sex.

First you need to prepare the champignons – rinse, peel, cut into 3 – 4 parts, salt, pepper, leave to soak for half an hour. After this time, leave them to fry for 5 minutes in a pan with heated vegetable oil and finely chopped onion.

Peel the potatoes, wash, cut into circles, fry in another pan until half cooked.

After that, put the potatoes and mushrooms in a cauldron in layers, sprinkle each layer with spices. Pour the dish with soy milk, add vegetable broth so that the potatoes with mushrooms are barely covered. Simmer 50 min. 5 minutes before the readiness to add greens.