Honey mushrooms in a slow cooker: recipes for cooking mushrooms

Recipes for mushrooms in a slow cooker are famous for their ease of preparation and surprisingly delicate taste. In it you can quickly stew, fry mushrooms or make preparations for the winter.

How to cook tasty mushrooms in a slow cooker

To make dishes from mushrooms in a slow cooker tasty, mushrooms are properly prepared. First, they are ranked by size. This helps to evenly cook them evenly. In addition, mushrooms of the same size, especially small ones, will look beautiful in the finished dish.

If mushrooms are slightly contaminated, then it is enough to rinse them with water several times to cleanse them. And when a lot of moss, foliage or grasses have gathered on the hats, you can pour it with salted water for 3 hours, then rinse it several times.

It is most delicious to cook young mushrooms in a slow cooker, which have a strong and elastic body. Old, non-wormy specimens are also suitable, but they are pre-cut into pieces. In winter, dishes are prepared from a frozen product, but only collected mushrooms are used for preservation.

In most recipes, mushrooms are suggested to be boiled first. To do this, they are poured with boiling water and boiled for 30-45 minutes, depending on the size of the fruit. When all the mushrooms settle to the bottom, then they are completely ready. Fresh mushrooms are used only in the first 2 days after harvest.

Mushroom recipes in a slow cooker

In a slow cooker, mushrooms turn out to be similar to dishes cooked in cast iron in a rustic stove – just as fragrant, evenly baked and saturated. Recipes under the power of every housewife, require a minimum of time.

Fried mushrooms in a slow cooker

Cooking fresh mushrooms in a slow cooker is very simple, and most importantly, quickly. The recipes below are perfect for busy housewives who want to feed their family with delicious dishes in a short period of time.

With tomato paste

For cooking, a minimum set of products is used, so the dish will not require large financial costs.

Required:

• black pepper – 7 g;
• mushrooms – 700 g;
• salt;
• onion – 370 g;
• refined oil – 120 ml;
• tomato paste – 50 ml.

How to cook:

1. Clean and wash the harvested forest fruits. Pour into a slow cooker, add water and cook for half an hour. Drain the liquid. Transfer mushrooms to a plate.
2. Pour oil into a bowl and add chopped onions. Cook on the “Frying” mode for half an hour. When the product becomes transparent, add the mushrooms and cook until the beep sounds.
3. Pour in the paste. Sprinkle with salt, then pepper. Mix.
4. Cook for another 10 minutes.

With carrots

Thanks to vegetables, the appetizer is juicy, bright and incredibly tasty.

Required:

• mushrooms – 800 g;
• ground coriander – 3 g;
• onion – 130 g;
• black pepper – 7 g;
• sunflower oil – 50 ml;
• salt;
• carrot – 450

Step-by-step instruction:

1. Send the washed and peeled mushrooms to the bowl. Pour water so that the liquid covers them only half.
2. Set the “Cooking” mode. Timer – 20 minutes. In the process, the moisture will evaporate, and the mushrooms will cook.
3. When the signal sounds, transfer the contents of the multicooker to a colander. Let the liquid drain.
4. Pour grated carrots and chopped onions into the bowl. Pour in oil. Mix. Switch to the “Frying” mode. Time to put on a quarter of an hour.
5. Pour the boiled product. Cook 20 minutes.
6. Sprinkle with coriander, then pepper. Salt. Mix. Leave covered for a quarter of an hour.

Stewed mushrooms in a slow cooker

Frozen and fresh mushrooms are prepared in a slow cooker. If the mushrooms were stored in the freezer, then they are pre-thawed in the refrigerator compartment. This cannot be done in water or a microwave oven. A sharp temperature drop will make them soft and tasteless.

With vegetables

The variation is ideal for vegetarians and fasting people.

Required:

• boiled mushrooms – 500 g;
• spice;
• zucchini – 300 g;
• salt;
• Bulgarian pepper – 350 g;
• onion – 350 g;
• refined oil;
• tomato paste – 50 ml;
• garlic – 3 tooth;
• carrot – 250

How to cook:

1. Boil mushrooms in advance. Pour into a bowl. Turn on the “Frying” mode. Without closing the lid, steam until a golden brown crust forms on the surface. Turn periodically during the process. Transfer to a plate.
2. Zucchini is better to use young. It becomes more gentle. Peel the skin and cut into cubes. Prepare carrots in the same way.
3. Chop the onion. Pepper cut into strips.
4. Pour oil into the bowl. Sprinkle in chopped garlic cloves. Cook on the “Frying” mode for 3 minutes.
5. Add onions and mushrooms. Cook 17 minutes. Add remaining vegetables and tomato paste. Sprinkle with spices and salt. Stir.
6. Switch the program to “Baking”. Set the timer for 1 hour.

With potato

The proposed recipe from fresh mushrooms in a slow cooker will help you prepare a full-fledged, aromatic dish, which is recommended to be served with herbs. Sour cream can be substituted for Greek yogurt if desired.

Required:

• mushrooms – 500 g;
• pepper;
• potatoes – 650 g;
• salt;
• onion – 360 g;
• olive oil – 40 ml;
• sour cream – 180 ml.

How to cook:

1. Sort mushrooms. Throw away spoiled and trimmed by insects. Rinse several times in water.
2. Place in a multicooker. Pour in water. Cook on the “Cooking” mode for half an hour. The lid must be closed during the process. Drain the liquid, and transfer the boiled product to a plate. Cut large specimens into pieces.
3. Pour the oil into the bowl. Sprinkle chopped onion. Cook on the “Frying” mode until it becomes transparent.
4. Lay out the chopped potatoes. Salt and sprinkle with pepper. Switch to “Extinguishing”, time – 12 minutes.
5. Fall asleep honey mushrooms and pour in sour cream. Mix. Simmer for a quarter of an hour.

Honey mushrooms in a slow cooker for the winter

Honey mushrooms in a slow cooker-pressure cooker can be cooked not only for every day. It turns out a surprisingly tasty winter preparation, which is ideal as a snack. Honey mushrooms are used fresh, preferably only collected.

Caviar

Ideal for everyday menu. It is used as a filling for pies and pizza, added to sauces and soups, served with fish and meat dishes.

Required:

• mushrooms – 1 kg;
• sugar – 60 g;
• carrots – 450 g;
• salt;
• onion – 650 g;
• sunflower oil;
• vinegar – 80 ml;
• black pepper – 5 g.

Cooking process:

1. Cut off half of the leg. Clean and rinse the rest and caps. Place in a slow cooker and cook in salted water for 20 minutes. “Cooking” mode.
2. Transfer to a colander. Let the liquid drain.
3. Pour oil into the bowl. It should completely cover the bottom. Add diced onion and grated carrots. Mix.
4. Turn on the “Baking” mode. Timer – 20 minutes. Do not close the lid.
5. Add mushrooms after 10 minutes. Close the lid.
6. Sweeten. Sprinkle with pepper and salt. Pour in the vinegar. Switch to Extinguish. The timer is half an hour.
7. Transfer contents to blender. Whisk. The mass should become completely homogeneous.
8. Pour into sterilized containers. Close with lids. Turn over and cover with a warm blanket. When the workpiece has cooled down, put it in the basement.

With onion

This slow cooker recipe is perfect for those who don’t like the taste of vinegar in winter preparations. Citric acid acts as a preservative.

Required:

• mushrooms – 2 kg;
• bay leaf – 3 pcs .;
• onion – 1 kg;
• salt – 30 g;
• vegetable oil – 240 ml;
• allspice – 10 peas;
• citric acid – 2 g;
• black pepper – 10 peas.

How to cook:

1. Clean and rinse the mushrooms. Send to the bowl. Pour in water. Salt a little. Turn on the “Cooking” mode. Cook for half an hour. Drain the liquid.
2. Pour some oil into the bowl. Pour the boiled product. Switch to “Fry” and cook until golden brown on the surface.
3. Add chopped onion, pepper and bay leaves. Salt. Mix.
4. Switch to Extinguish. Time to choose 40 minutes.
5. Pour in citric acid. Mix and cook on the same mode for 10 minutes.
6. Transfer to prepared containers and roll up.
7. Turn upside down. Wrap with warm cloth. Leave for 2 days. Put away for storage in the basement.

Marinated

The most delicious way to harvest mushrooms for the winter is pickling. In a slow cooker, it will be much faster to prepare all the necessary components for canning.

Required:

• mushrooms – 1 kg;
• cloves – 4 bud;
• water – 450 ml;
• vinegar – 40 ml;
• black pepper – 7 peas;
• salt – 20 g;
• bay leaf – 2 pcs .;
• sunflower oil – 40 ml.

Cooking steps:

1. Cleanse and rinse the mushrooms. Pour into a mixing bowl.
2. To fill with water. Add bay leaves, pepper and cloves, then salt. Turn on the steamer mode. Timer – 37 minutes.
3. Pour in the vinegar and oil. Mix. Cook 5 minutes.
4. Rinse jars with soda. Sterilize. Fill with hot stock. Roll up. You can start tasting no earlier than a day later.

Conclusion

Recipes for mushrooms in a slow cooker will help housewives quickly prepare delicious dishes that all family members and guests will appreciate. You can experiment by adding your favorite vegetables, herbs and spices to well-known recipes. Thus, each time it will turn out to create a new masterpiece of culinary art.