Honey mushrooms stewed in a slow cooker, oven and on a shortFrom time immemorial, Our Country has been considered the birthplace of the preparation of traditional national dishes from mushrooms. Stewed mushrooms were especially appreciated, which were not only prepared as snacks for the winter, decorating festive feasts, but also present in the daily menu of every peasant family.

A huge number of recipes for stewed mushrooms have accumulated over the course of several centuries. They were usually baked in a stove or stewed in a cauldron, adding cream, sour cream or cheese. These ingredients make the mushroom dish especially tender and fragrant. And although today the stove cannot be found in cities, every housewife should be able to cook 2-3 delicious mushroom dishes.

Forest mushrooms stewed with vegetables in a slow cooker

We offer to cook forest mushrooms stewed in a slow cooker with the addition of bell peppers, onions, carrots and zucchini. This assortment of mushrooms and vegetables is a tasty and lean dish. It will be especially appreciated by vegetarians and those who fast.

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  • 500 g honey mushrooms;
  • 1 small zucchini;
  • 3 bell peppers;
  • 5 heads of onions;
  • 2 tbsp. l. tomato paste + 1 tbsp. water;
  • 4 medium carrots;
  • 3 clove of garlic;
  • Vegetable oil – for frying;
  • Salt – to taste;
  • Spices – to your taste.

Stewed mushrooms cooked in a slow cooker with vegetables are very similar to the dish that our great-grandmothers cooked in cast iron – the same fragrant, evenly boiled and saturated.

Honey mushrooms stewed in a slow cooker, oven and on a short
Honey mushrooms are boiled until cooked for about 15-20 minutes, the water is drained through a sieve and fried for 15 minutes. until golden brown.
Honey mushrooms stewed in a slow cooker, oven and on a short
Zucchini, bell peppers, onions and carrots are peeled, then chopped: zucchini and carrots are cut into small cubes, the onion is cut into thin half rings, the pepper is chopped into strips.
Honey mushrooms stewed in a slow cooker, oven and on a short
Pour a little vegetable oil into the multicooker bowl and add diced garlic. Turn on the “frying” mode for 3 minutes until a bright smell of fried garlic appears.
Honey mushrooms stewed in a slow cooker, oven and on a short
Chopped onion and boiled mushrooms are introduced, continue to fry in the “frying” mode for 15 minutes.
Honey mushrooms stewed in a slow cooker, oven and on a short
Immerse all other vegetables into the multicooker bowl, add salt to taste, favorite spices and mix well so that the salt and spices are evenly distributed throughout the mass.
Honey mushrooms stewed in a slow cooker, oven and on a short
Pour the tomato paste diluted with water into the bowl of the kitchen appliance.
Honey mushrooms stewed in a slow cooker, oven and on a short
The “baking” or “stewing” mode is turned on for 60 minutes, while from time to time the whole mass is mixed with a special spatula.
After the signal, stewed mushrooms with vegetables are left in a multicooker heated for 15 minutes, and then served at the table, spread out on portioned plates.

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How to cook mushrooms stewed with onions for the winter

cuisine knows a lot about mushroom preparations for the winter. We offer an excellent recipe for stewed mushrooms for the winter with the addition of onions. Such an appetizer will be perfect on the festive table and will be able to perfectly diversify the daily menu of the family.

Preparing stewed mushrooms with onions for the winter is quite simple, so even a novice cook can handle the process.

  • 2 kg of fresh mushrooms;
  • 1 kg onions;
  • 2 tbsp. vegetable oils;
  • 10 peas of allspice and black pepper;
  • 2 g citric acid;
  • 1,5 Art. l salts;
  • 3 pcs. bay leaf.

Use the step-by-step recipe for cooking mushrooms stewed in a pan.

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  1. Pre-cleaned and washed mushrooms are boiled in salted water for 15 minutes.
  2. Allow to drain, put in a colander, cut into pieces and fry in vegetable oil until golden brown.
  3. Onions are peeled, cut into half rings and fried in oil in a separate pan until soft.
  4. Onions and mushrooms are mixed, salted, peppercorns and bay leaf are introduced, mixed.
  5. Cover the pan with a lid and simmer over low heat for 40 minutes, stirring the mass regularly with a spoon.
  6. Pour in citric acid, mix again and continue to simmer for 10 minutes.
  7. Stewed mushrooms with onions are laid out in sterile dry jars (after removing the bay leaf), cover with lids and put in a saucepan with hot water.
  8. Sterilize 40 min. in boiling water over low heat.
  9. Close with tight lids, cover with a blanket on top and let cool.
  10. They take it to the basement or leave it for storage in the refrigerator. Such a blank can be used to prepare salads, first courses, vegetable stews, and even as a filling in pies or pies.

Honey mushrooms stewed with cream and cheese in pots

The tandem of mushrooms and cream results in a deliciously delicious dish.

And if mushrooms are stewed in pots in the oven, then it is simply impossible to resist such a dish.

  • 500-700 g of boiled eggs;
  • 4 onion heads;
  • 50 g butter;
  • 300 ml cream;
  • Salt – to taste;
  • 200 g hard cheese;
  • 2 garlic cloves;
  • 2 tbsp. l. chopped green parsley.

The recipe for honey mushrooms stewed in cream is proposed to be prepared according to the description given below.

  1. Put the boiled mushrooms in a pan, add ½ part of the butter and fry until golden brown.
  2. Peel the onion, cut into half rings and put in mushrooms, add the remaining oil, salt and continue to fry for 10 minutes.
  3. Cut the garlic into small cubes, combine with cream, salt, add chopped parsley, beat with a whisk.
  4. Distribute mushrooms with onions in clay pots up to half, pour in a little cream with garlic.
  5. Add the mushrooms to the top, pour in the remaining cream, sprinkle with grated cheese on a coarse grater, cover with a lid and put in a preheated oven.
  6. Bake at 180° for 20 minutes. Serve hot with fresh vegetable salad.

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