Rice ragu: recipe with photo

Ragout from mushrooms is suitable for daily meals and a festive table. The rich taste and unsurpassed aroma will surely delight all guests and relatives. You can cook stew with vegetables, meat and cereals.

Secrets of cooking mushroom stew

The main principle of juicy, fragrant, tasty stew is slow stewing. Mushrooms, meat, vegetables or cereals should be simmered on a minimum heat so that they can soak in the taste of each other. If tomatoes are present in the composition, then they are added at the end of cooking.

Before cooking, the mushrooms are carefully sorted. Do not use polished by insects. Pour in salted water, leave overnight. After preparation, use according to the recommendations of the recipe.

To give the mushroom dish a richer taste, meat, poultry, smoked sausage, greens are added to the composition.

Added spices at the end of cooking will make the dish more warming, and paprika will improve its appearance.

Rice ragout recipe

Compared to other mushrooms, mushrooms are digested much easier and faster, so they are ideal for dietary nutrition. In the proposed recipes, it is recommended to use fresh mushrooms, but in winter they can be replaced with salted or frozen ones.

Camelina ragout with potatoes and sour cream

Potatoes with mushrooms, languishing under a delicate sour cream sauce, will not leave anyone indifferent. The stew turns out juicy, tender, perfectly baked.

Required:

• potatoes – 450 g;
• flour – 15 g;
• salt – to taste;
• fresh mushrooms – 350 g;
• water;
• sour cream – 250 ml;
• pepper to taste;
• Butter – 120

How to prepare:

1. Cut potatoes into medium-sized cubes. Pour some water. Salt. Close the lid and simmer until soft.
2. Cut mushrooms pre-soaked overnight in salt water. Send to potatoes.
3. Pour flour into sour cream. Whisk. Lumps should not remain. Pour over mushrooms.
4. Sprinkle with pepper. Mix. Simmer until fully cooked over low heat.

Ragout of mushrooms with rice and potatoes

A slightly unexpected version of the stew, combined with fragrant fresh mushrooms, rice and potatoes, will amaze the family and guests with unusual flavors.

Required:

• mushrooms – 300 g;
• greens – 30 g;
• rice – 80 g;
• pepper;
• tomato paste – 40 ml;
• Garlic – 3 cloves;
• carrots – 260 g;
• water – 250 ml;
• sea ​​salt;
• butter – 40 ml;
• potatoes – 750 g.

How to prepare:

1. Carrot cut into thin strips. Melt the butter in a saucepan and pour over the prepared vegetable.
2. Peel the mushrooms, rinse, then cut into large pieces. Send to carrots.
3. Combine water with tomato paste and finely chopped garlic cloves. Pour into saucepan.
4. Slice potatoes. Transfer to mushrooms. Close the lid and simmer for 7 minutes.
5. Rinse rice and pour over potatoes. Switch the fire to the minimum. Cook with the lid closed for 25 minutes.
6. Salt. Sprinkle with pepper and chopped fresh herbs. Mix. Leave without fire for 10 minutes. The lid must be closed at this time.

Ragout of mushrooms with meat

The dish turns out to be hearty, tasty and healthy, and the recipe conquers with its simplicity.

Required:

• potatoes – 450 g;
• carrots – 150 g;
• mushrooms – 350 g fresh;
• pepper;
• pork – 350 g;
• Bulgarian pepper – 200 g;
• sour cream – 250 ml;
• salt;
• Eggplant – 200 g;
• flour – 20 g;
• Butter – 130

How to prepare:

1. Clean mushrooms. Pour in water and boil for a quarter of an hour. Drain the liquid.
2. Grate carrots on a medium or large grater. Cut eggplant and bell pepper into small pieces. Meat cut into cubes. Size – 1×1 cm.
3. Melt the butter in a saucepan. Put the pork, after 5 minutes, add carrot shavings and mushrooms. Fry until golden brown meat pieces.
4. Cut potatoes into cubes. Send to a baking dish. Sprinkle with salt and pepper. Put the chopped eggplant and cover with fried foods.
5. Salt the sour cream. Add pepper and flour. Beat with a mixer. Pour the workpiece.
6. Send to the oven. Temperature – 180 °. Bake for half an hour.

Tomato stew of mushrooms

Appetizing stew can be cooked at once or made a nutritious preparation for the winter.

Required:

• mushrooms – 3,5 kg;
• pepper;
• onion – 1 kg;
• salt;
• tomato paste – 500 ml;
• carrots – 1 kg;
• water – 250 ml;
• vegetable oil – 450 ml;
• garlic – 500 ml.

How to prepare:

1. Remove debris from mushrooms. Rinse. Pour in water and boil for a quarter of an hour. Be sure to remove the foam in the process.
2. Drain the liquid. Put the mushrooms in a colander so that all the water is completely glass. Cut into large pieces.
3. Grate carrots on a coarse grater. Dilute tomato paste in water.
4. Cut onions into half rings.
5. Pour oil into a saucepan. When it boils, add onions and carrots. Stir and simmer over medium heat for 10 minutes. Add mushrooms and chopped garlic cloves.
6. Sprinkle with salt, then pepper. Mix. Switch fire to minimum. Simmer for half an hour under a closed lid.
7. Transfer to prepared jars. Roll up.

Ragout of mushrooms in a slow cooker

In a slow cooker, all products languish at a constant temperature and retain their nutritional qualities to the maximum. According to the proposed recipe, the stew is stewed in its own juice, so it turns out tender and fragrant.

Required:

• mushrooms – 300 g;
• pepper;
• Bulgarian pepper – 350 g;
• pork – 300 g of pulp;
• vegetable oil;
• onion – 130 g;
• salt;
• potatoes – 300 g.

How to prepare:

1. Pour the washed mushrooms with water. Boil for half an hour. Cut into slices.
2. Cut potatoes into strips. Pepper, meat, onion – medium cubes.
3. Place all prepared products in the bowl of the appliance. Pour in some oil. Sprinkle with salt, pepper. Mix.
4. Set the “Extinguishing” mode. Set the timer for 1 hour.

Caloric value

Mushrooms are low-calorie foods, therefore they are allowed for consumption during a diet. The calorie content of the proposed recipes differs slightly depending on the products used.

Ragout of mushrooms with potatoes and sour cream in 100 g contains 138 kcal, with rice and potatoes – 76 kcal, with meat – 143 kcal, with tomato paste – 91 kcal, and cooked in a slow cooker – 87 kcal.

Conclusion

Properly cooked mushroom stew is always tasty and juicy, and if all the recommendations are followed, it turns out the first time even with inexperienced housewives. In the process of cooking, you can experiment by adding zucchini, tomatoes, hot peppers and your favorite spices, thus creating new works of culinary art each time.