Stewed vegetables with mushrooms is a delicious and very light dish. During the vegetable season, it can take a crown place on your kitchen table. A step-by-step recipe with photos will help you quickly prepare a nutritious and healthy snack or dinner for the whole family.
Don't be afraid to experiment with ingredients!
If you love potatoes, feel free to add them to a vegetable dish, and if you can’t live without the aroma of bell peppers, don’t deny yourself it. In any case, stewed vegetables will turn out light and tasty.
Mushrooms with vegetables
I am glad to welcome every guest!
Let me start with a question: do you like mushrooms? If the answer is yes, then you didn’t look at this page in vain. Because I want to share with you my dish - mushrooms with vegetables. Nourishing, tasty, simple and, as always, quick to prepare. The list of products is designed for a modest budget, cost savings are guaranteed.
Despite its simplicity, everything in this dish is perfectly balanced: there is protein in the form of mushrooms, the necessary vitamins and minerals are provided by vegetables, so the benefits for the body are obvious.
Sometimes we look for some recipes from unusual products, completely unjustifiably forgetting that everything we need for health grows in our own beds. Potatoes with mushrooms and vegetables are proof of this.
For zealous housewives, I hope this recipe will become a lifesaver. As they say: fast, cheap and cheerful! Feeding your family tasty and inexpensive is the motto of today!
Well, let's start with the list of products.
INGREDIENTS
- Champignon mushrooms – 250-300 grams
- Potatoes – 2-3 pieces
- Carrots – 1 root vegetable (large)
- Onion – 1 large head
- Broccoli - 150-200 grams
- Vegetable oil - for frying
- Butter – 30-40 grams (for taste as desired)
- Dill greens
- Mixture of peppers and salt - to taste
To prepare fried mushrooms with vegetables, we need a large frying pan.
MUSHROOMS WITH VEGETABLES – recipe
This dish can easily be called a stew with mushrooms, since it is prepared in much the same way as a vegetable stew or a stew with meat, and the composition differs little.
Here you can see two more recipes: how to cook stew and vegetable stew with potatoes.
We will do everything quickly enough, so mark the time - we begin the process of preparing the mushrooms and vegetables dish. First of all, peel the potatoes and cut them into small cubes. Place the frying pan on the fire, heat it up, pour in vegetable oil and pour the prepared potatoes into it.
We begin to fry over high heat, stirring until the potatoes lightly brown. After which the fire can be reduced. Immediately peel the carrots and cut them into rings and half rings. Add to the frying pan.
Mix these two ingredients, and while they are cooking, prepare the next one - onions. We clean and cut the quarter into rings. We send it to the frying pan.
It's time for another vegetable - broccoli. I have it fresh frozen, so I just took it out and defrosted it in advance. Divided into small inflorescences.
If you use fresh broccoli, I recommend washing it well first, then immersing it in salted water for a few minutes to get rid of the invisible small insects that hide in the inflorescences. Next, immerse in boiling water for 1-2 minutes. After which the broccoli will be ready to be used in our dish, potatoes with mushrooms and vegetables.
In vegetables that are already almost cooked by this time
Add broccoli.
We wash the champignons under running water (do not keep them in water, they, like a sponge, absorb it very quickly), it is not necessary to peel them, cut them into two or four parts (if large) and immediately place them in the frying pan.
Mix everything, add salt and pepper, cover with a lid and cook until cooked for about another 5-7 minutes. At the end, add finely chopped dill and butter (optional).
As you can see, the time spent on preparing a dish of mushrooms and vegetables directly depends on how quickly we prepare all the ingredients involved.
Everything is ready and you can sit down at the table.
Bon Appetit everyone!
With love for you Lyudmila.
Source: https://lyudmilalebed.ru/griby-s-ovoshhami/
Vegetable stew with mushrooms
Vegetable stew is one of the healthiest dishes. It contains many vitamins and other substances necessary for the body and few calories. It can be served as a side dish or as an independent dish. Vegetable stew is recommended for frequent inclusion in the diet for those who want to maintain a slim figure.
It can be eaten during Lent, and vegetarians do not refuse it. At the same time, many housewives prefer to cook vegetable stew with mushrooms. They have virtually no effect on the energy value of the dish, but make it more satisfying.
In addition, with mushrooms, vegetable stew acquires an even more seductive aroma, and its taste becomes more interesting and rich.
Cooking features
Despite its apparent simplicity, preparing vegetable stew with mushrooms has its own specific characteristics. If you don't know them, the result may be unpredictable. It is possible that you will not end up with an appetizing dish, but a shapeless mass that no one will want to eat.
- All vegetables have a different texture. Some of them cook very quickly, others take longer. For some, the skin is delicate and does not need to be removed, for others it remains tough and can stick to the roof of your mouth, making them unpleasant to eat - they are peeled before cooking. For this reason, to prepare a delicious vegetable stew, two points must be taken into account: the order in which the products are added and the correctness of their pre-processing.
- The order in which ingredients are added is almost always described in recipes. If for some reason it is not indicated, then it is worth knowing that hard vegetables (cabbage, potatoes, carrots) are added first, and those with a more delicate structure (zucchini, eggplant) are added last. If you pre-fry the vegetables separately, you can add them at the same time or almost simultaneously.
- If you first fry vegetables and mushrooms and only then stew them, the dish will turn out tastier, but higher in calories.
- Of all the vegetables, eggplants require the most careful preparation. The fact is that they contain harmful solanine, which gives the “little blue” bitterness. You can remove it with salt. To do this, the eggplants are peeled, cut, poured with salt water for about half an hour, then thoroughly washed and dried. You can do without water by simply salting the eggplants, and then washing and removing excess moisture using paper napkins.
- Zucchini is peeled only if it is large. Then the seeds must also be extracted from them.
- It is advisable to peel the tomatoes too. There is a way to easily remove the skin from them without damaging the flesh. To do this, a cross-shaped incision is made on the side opposite the stalk. Then the tomatoes are dipped into boiling water. After a couple of minutes, they are removed with a slotted spoon and cooled. Then all you have to do is pull the corners of the skin in the area of the cut, and it will come off like the petals of a flower.
- To prepare vegetable stew with mushrooms, you must remember that many of them also need pre-processing. The exception to this rule are porcini mushrooms and champignons. For this reason, housewives most often use them to prepare stews.
Champignons with vegetables: photos, recipes for stewed, baked and fried dishes with mushrooms
Champignons with vegetables are an excellent option for those who create a menu according to the rules of a healthy diet. Such delicious dishes are suitable for fans of vegetarian cuisine, as well as for fasting people.
But if you add meat to the main ingredients, you get a hearty meal for a daily meal or a formal feast.
You can cook vegetables with champignons both in the oven and in a frying pan, and if you have a slow cooker, the process will be much shorter.
Champignons with vegetables in a frying pan.
- 400 g champignons
- 800 g cabbage
- 120 g potatoes
- 150 g onions
- 60 g lard
- salt
- cumin to taste
To fry champignons with vegetables in a frying pan, the mushrooms must be washed, peeled, thinly sliced, thrown into a hot frying pan, heated until the juice appears, then add lard and cumin. Salt and fry.
In another frying pan, fry peeled and thinly sliced potatoes with chopped onion. Separately, stew the cabbage.
Combine prepared mushrooms and potatoes with cabbage in one deep frying pan and fry for another 5 minutes.
Champignons with vegetables, bell pepper and zucchini.
To prepare champignons fried with vegetables, the mushrooms need to be washed, peeled, and finely chopped.
Heat half the oil in a deep frying pan and add mushrooms. Fry for 5 – 7 minutes. Fry the other half in the same way. (This is done so that the resulting juice evaporates faster.) Set both portions of mushrooms aside in the frying pan.
Wash the pepper, remove seeds, cut into thin strips. Wash the zucchini, remove the ends, cut into pieces. Peel the onion and chop.
In another frying pan, melt the butter, add the onion, and fry until translucent. Then pour in the vegetable broth, add red pepper and simmer everything for 4-5 minutes. Add zucchini and simmer for another 2-3 minutes. Mix the resulting mass with mushrooms. Add sauce, sugar, salt and pepper to taste.
If desired, if you need a lot of sauce in the dish, add 1 cup of cream to the mushrooms, boil, and mix with other ingredients of the dish.
Champignons with potatoes, onions and tomatoes.
- 300 g fresh champignons
- 100 g onions
- 450 g boiled potatoes
- 250 g fresh tomatoes
- 25 g butter (or margarine)
- herbs and salt to taste
Stewed vegetables with champignons, cooked in a slow cooker
Champignons with vegetables in a slow cooker.
- 300 g champignons
- 5 potatoes
- 1 onion
- 1 tablespoon vegetable oil
- Herbes de Provence seasoning, salt
Wash the champignons, chop, salt and sprinkle with seasoning. Peel the onion and chop. Pour vegetable oil into the pan. Set the oven mode to level 3 for 10 minutes. Stir occasionally. While the oven is heating up, fry the mushrooms and place in a separate container. Place potatoes in a slow cooker, add salt and mushrooms. Cook in Multicook mode for 5 minutes.
Champignons with meat and vegetables in a slow cooker.
- 450 g champignons
- 450 g beef
- 4 potatoes (large)
- 2 onions
- 1 carrot
- 500 ml water
- vegetable oil
- spices (any)
- salt
- To cook champignons in a slow cooker, vegetables and mushrooms need to be washed and peeled.
- Cut the meat into cubes or cubes, grate the carrots, cut the onion into cubes.
- Cut the champignons 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 another 10 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, add salt, spices and water.
- Set the “Baking” mode and cook for 50 minutes, stirring from time to time.
Stewed champignons with vegetables in a slow cooker.
Pour vegetable oil into the multicooker bowl, add chopped mushrooms and cook in the “Express” mode for 15–20 minutes until the liquid evaporates. Then add thinly sliced potatoes and finely chopped onions, salt and pepper. Mix everything and cook for another 25–30 minutes, stirring occasionally.
Mushroom casserole with champignons and vegetables in a slow cooker.
- 500 g champignons
- 30 g butter
- 12 cherry tomatoes
- 10 potatoes
- 1 onion
- 1 clove of garlic
- 1 tablespoon semolina
- 2 teaspoons wheat flour
- ½ teaspoon pepper mixture
- 1 liter of water
- parsley
- vegetable oil
- salt
- 100 g sour cream 20% fat
- 30 g wheat flour
- 1 teaspoon salt
Pour water into the multicooker bowl and place the container for steaming. Place the peeled and quartered potatoes. Cook in the “Steam” mode for 20 minutes. After the signal, remove the potatoes and let them cool. Then pass through a meat grinder.
Place sour cream in a deep plate and mix with eggs and salt. Then combine the sauce with the potato mixture and mix everything again until smooth. Cover the plate with cling film. Set the “Baking” mode for 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.
Bavarian chops
Try this quick and easy Pork and Mushroom Day Meal recipe. Serve with noodles and a crisp green salad.
Cooking time: 20 min. Number of servings: 4 pcs.
Recipe ingredients:
- 4 boneless rib eye pork chops (about 1/2 inch thick)
- 2 tablespoons flour
- 1 teaspoon butter
- 1/2 cup green onions (chopped)
- 2 cloves garlic (minced)
- 8 ounces mushrooms (chopped)
- 1/2 teaspoon thyme
- 8 ounces beer (room temperature)
- salt
- black pepper (freshly ground)
- noodles with butter (optional)
- fresh parsley (optional)
Step-by-step cooking plan:
- Lightly flour the chops.
- Melt butter in a nonstick skillet over medium-high heat until foamy.
- Fry the chops for 1-2 minutes on each side. Rent, reserve.
- Add scallions, garlic, mushrooms and thyme; sauté for 2-3 minutes until the onion is soft.
- Return chops to skillet; add beer; boil.
- Reduce heat, cover and simmer 6 to 7 minutes until internal temperature reads 145 degrees F on thermometer, then rest for 3 minutes.
- Season with salt and pepper.
- Serve with buttered noodles, optionally seasoned with parsley.
Mushrooms stewed with vegetables
Of course, the most delicious mushrooms are wild mushrooms. Therefore, if you have the opportunity to dry them, this is great, since you will always have “material” at hand for preparing delicious mushroom dishes.
By the way, it is best to store dried mushrooms in a jar with a lid, since moths or other moths often appear in the bag.
You can prepare many delicacies from forest mushrooms (ceps and others), but it is most convenient to prepare something more or less universal, such as mushrooms with vegetables.
Ingredients for preparing mushrooms with vegetables:
- dried mushrooms (milk mushrooms or white mushrooms) – 40-50 g
- onion – 1 pc.
- carrots – 1 pc.
- tomato – 2 pcs.
- spices, salt - to taste
- sunflower oil – 30 ml
- water – 0.5 l
- wheat flour – 2 tbsp. l.
Recipe for cooking mushrooms with vegetables:
Pour cold water over the dried mushrooms. Although mushrooms, in particular porcini and milk mushrooms, smell quite pleasant, before cooking they should be soaked in cold water for several hours, changing the water several times, so that later a specific taste is not felt in the finished dish.
Then place the mushrooms on a towel or drain in a colander. Send them to a dry, heated frying pan, but without oil, to dry them a little more. Stirring over medium heat for about 3-4 minutes.
Cut the peeled onion into medium cubes, grate the carrots, and cut the tomatoes into slices (you don’t have to remove the skin).
Add vegetables to the mushrooms in the pan, stir, salt, season with pepper or other spices, following your taste, pour in sunflower oil. Sauté the mushrooms and vegetables in the pan for another 5-7 minutes, stirring.
Now you need to bring the dish to full readiness; nevertheless, the mushrooms require careful heat treatment. Place the mushrooms and vegetables in a small saucepan, add wheat flour.
Pour in cold water, stir, put on low heat and simmer for 15-20 minutes.
Periodically you need to stir the mushrooms with vegetables, wait until they become very soft. As a result, the dish will contain a little gravy, but this is not a big deal, it can be used as a topping for mashed potatoes or buckwheat porridge.
Stewed mushrooms with vegetables can be served hot (as a gravy) or cold (as a cold appetizer), since when cold they do not lose the attractiveness of their taste at all.
Bon appetit!
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Source: https://cook-s.ru/griby-tushenye-s-ovozhami.html
Preparing to cook
The porous structure of mushrooms, as well as the places where they grow, indicate a strong contamination of the product for the human stomach and immune system, which is quite easy to get rid of, following the method described below:
- To begin with, the mushrooms must be cleaned of any darkening on the skin, as some of them may turn out to be mold or pieces of rot.
- Then rinse the fruits under cold water.
- Prepare a low-salt solution - it is necessary to drive out all insects and kill all harmful bacteria sitting inside the pulp
- The dirt remaining in the pores can be boiled, but do not overdo it, champignons are a very delicate and delicious product, so cook them for no more than two minutes
- It is also very important to know how to properly defrost mushrooms, because the taste of a frozen product depends half on this. The main thing to remember is that you should never use quick defrosting methods, because in this case the water crystals will burst, disrupting the structure of the pulp, and thereby destroying the taste and texture of the fruit itself.
- To begin with, place the product in the freezer for several hours, then it is advisable to transfer it to the refrigerator for the same time (or even longer) and finally to the home table, where the champignons will finally reach room temperature
