Champignons in a slow cooker: recipes for stuffed and stewed mushrooms

For the lazy?

Multicookers appeared in our kitchen life at the beginning of the new century and immediately gained many fans. Still - a universal electronic saucepan, which itself prepares dishes according to a given program, greatly freeing the home cook from all sorts of unnecessary fuss. Some even call multicookers “a frying pan for lazy people,” but this is not entirely true - in order to properly cook food in this device, you also need to use attentiveness and culinary ingenuity. Yes, you can easily and quickly cook soup and juicy roasts in a slow cooker, but it’s not at all a robot into which you can throw food, and it will give you a ready-made, perfectly cooked dish.

When preparing dishes in a slow cooker, it is very important to observe the correct dosage of the ingredients used. That is why in recipes for multicooker dishes, the volume of required ingredients is very often indicated with maximum specificity - for example, not 500 g, but 485 g. And this accuracy must be observed.

As for the rest, everything is simple here - put the necessary ingredients in the bowl, turn on the required operating mode - and the device will do almost everything else itself. It is only important not to forget to strictly follow the prescribed algorithm for the cooking process - the multicooker does not like deviations from it. It is also important to familiarize yourself with the power and other capabilities of the device in advance, since they differ for different models of multicookers.

Yes, an experienced and sophisticated cook is unlikely to use a multicooker for preparing dishes, since this device undoubtedly limits the degree of manifestation of culinary imagination. However, if you want to quickly prepare not only a tasty, but also an interesting dish, then this device is for you. So feel free to use it, including for preparing dishes with mushrooms.

This article presents several recipes on how to cook wonderful champignon mushrooms in a slow cooker.

Rules for cooking champignons in a slow cooker

As stated above, champignons are truly one of the safest mushrooms. It is almost impossible to get poisoned by them. However, when cooking you still need to adhere to the following rules.

1. Pay special attention to mushrooms when purchasing. Make sure the mushrooms are fresh! There are dishonest sellers who sell goods that it’s time to say goodbye to long ago. It is better to discard champignons if they have lost their attractive appearance, that is, they have wilted and noticeably darkened.
2. Immediately before cooking, thoroughly wash the mushrooms. Some chefs even prefer to remove the outer skin from the mushrooms. This is a necessary procedure if you are not sure of the quality of growing these mushrooms. So it is best to buy products from reliable, certified places.
3. It is very important not to overcook the mushrooms in the slow cooker. With prolonged heat treatment, champignons lose all their flavor properties.
4. If you are going to cook mushrooms in their entirety, it is better to choose them of the same size and preferably with round caps.

Preparing mushrooms

Most modern chefs use artificially grown champignons to prepare mushroom dishes, which can now be bought in almost any store. These mushrooms are almost ready for cooking and you just need to rinse them a little with water, especially paying attention to the underside of the caps.

If you decide to use champignons freshly picked in the forest, then they must first be cleaned of forest dirt, checked for damaged areas and, if necessary, removed. Then the fruiting bodies should be thoroughly rinsed under running water and then dried by discarding them in a colander.

Selection and preparation of ingredients

The dishes described below are easy to prepare and have a small number of available ingredients: mushrooms and filling (cheese, chicken, ham, vegetables).

When choosing ingredients, the main attention should be paid to champignons; try to ensure that they meet the following criteria:

• the cap is even in color, milky or light gray, without spots or dark spots;
• the smell is natural, fresh, with light fruity notes;
• It is desirable that the mushrooms are approximately the same size;
• The cuts on the legs are fresh, without any traces of dryness.

All other ingredients are fairly common and popular products that should not be difficult to choose. The main criterion is their freshness.

Did you know? The world learned about champignons thanks to the Italians; they were the first to appreciate the taste of the product about 11 centuries ago. The rest of the Old World, except the British, tried mushrooms in the 17th century, and the British in the 18th century.

For a couple

This recipe is extremely simple and champignons prepared in this way are usually eaten not as a separate dish, but with a side dish in the form of porridge or potatoes.

Ingredients:

• Champignons – 310 gr.
• Water – 510 ml.
• Salt and spices - to taste.

Cooking:

• Rinse the fruit bodies under running water and dry in a colander.
• Then evenly salt and pepper the mushrooms.
• Pour water into the multicooker container and place the champignons, caps down, on the steaming rack.
• Turn on the “Steam” mode and cook on it for 11 minutes.

The dish is ready!

Fragrant pickled mushrooms

What could be tastier than mushrooms marinated at home? Definitely not a store-bought product. Only natural ingredients – that’s our motto!

Compound:

• 0.5 kg champignons;
• 4-5 cloves of garlic;
• 5 tbsp. l. boiled water;
• 5 tbsp. l. purified vegetable oil;
• 2 tbsp. l. 9% vinegar;
• 5 peppercorns;
• 3 laurel leaves;
• 1 tsp. granulated sugar;
• 1 tsp. salt.

Preparation:

1. Wash the champignons thoroughly.
2. If the mushrooms are not too large, we will not chop them. And cut large champignons into two parts.
3. Peel the garlic cloves and chop them.
4. Pour water into a multicooker container, add oil, peppercorns, vinegar, bay leaves, garlic, granulated sugar and salt.

5. Let's put out the champignons.

6. Activate the “Cooking” option and simmer the mushrooms for 25-30 minutes.

7. Then put the mushrooms in clean and dry jars and fill them with marinade.
8. When the champignons have cooled, put them in the refrigerator.
9. After ten hours you can enjoy mushrooms.

On a note! In terms of their nutritional value, mushrooms can be compared to meat.

Stuffed

Ingredients:

• Champignons – 9 pcs.
• Onion – 1 piece, medium size.
• Cheese – 155 gr., hard varieties.
• Vegetable oil, salt and spices - to taste.

Cooking:

• Cut off the stems of the fruiting bodies and finely chop them with a knife. Hats must be left intact.
• Turn on the appliance in the “Frying” mode and sprinkle vegetable oil on the bottom of the bowl.
• When the appliance warms up a little, place a finely chopped onion on the bottom of the bowl.
• Fry the onion, stirring occasionally, for 8 minutes.
• Add chopped mushroom stems to the onion and fry for as long as possible, with constant stirring.
• At the end of frying, transfer the onion-mushroom mixture to a separate container.
• Grate the cheese on a medium grater, then mix half of it with mushrooms and onions and fill the champignon caps with the resulting mass.
• Sprinkle the stuffed mushrooms on top with the second half of the grated cheese.
• Coat the bottom of the dish with oil again and place the stuffed caps there.
• Turn on the “Baking” mode and cook the dish on it for 12 – 15 minutes.

The dish is ready! You can serve it sprinkled with chopped herbs.

Quick mushroom soup

Of course, from champignons in the Redmond multicooker and other models of the device, you can prepare not only appetizers and main courses, but also soups. Here's a simple recipe for you.

Compound:

• 1.5 liters of broth or boiled water;
• 9-10 large mushrooms;
• 2 pcs. potatoes;
• onion;
• carrot;
• 50 g pasta;
• greenery;
• refined vegetable oil;
• salt;
• freshly ground pepper.

Preparation:

1. Clean the mushrooms and vegetables and rinse them.
2. Finely chop the onion and grate the carrot root.
3. Chop the champignons into thin slices and the potatoes into cubes.
4. Lubricate the multi-cooker container with vegetable oil.
5. Lay out the onion and champignons.
6. Let's turn on the "Frying" option.
7. Fry the ingredients for fifteen minutes.
8. Then add the carrots and simmer everything together for a couple more minutes.
9. Place the potatoes in a multi-cooker container.
10. Add broth or water.
11. Activate the “Soup” option. Time - forty minutes.
12. 7 minutes before the end of the program, add pasta and chopped herbs to the soup.
13. Salt the dish and season with freshly ground pepper.
14. At the end of the mode, we will heat the soup in the automatic heating program for about ten minutes.

On a note! Instead of pasta, mushroom soup can be prepared with any cereal.

In sour cream

Ingredients:

• Champignons – 500 gr.
• Onion – 1 piece, medium size.
• Sour cream – 3 tbsp. spoons, 20%.
• Bay leaf – 1 pc.
• Vegetable oil, pepper and salt - to taste.

Cooking:

• Grease the bowl of the device with oil and put finely chopped onions and mushrooms, cut into small pieces, into it.
• Cook in the “Stew” mode for 40 minutes.
• Place sour cream and bay leaf in a bowl, add salt and spices, mix everything thoroughly.
• Switch the appliance to the “Baking” mode and cook on it for another half hour.
• Before serving the dish, stir it thoroughly again.

The dish is ready!

With cheese

2 40 minutes

Steps 5 ingredients

Video recipe

• champignons 8 large
• chicken breast 50–60 g
• hard cheese 50 g
• salt, ground black pepper and seasonings to taste
• vegetable oil 1 tbsp. l

Nutritional value per 100 g:

Calorie content 80.3 kcal

Proteins 7.7 g

Fat 5.4 g

Carbohydrates 0.15 g

1. Peel and wash the mushrooms, remove the stems using a teaspoon. Roll the chicken breast into minced meat, add salt, pepper and spices to taste. Fill each hat with it.
2. Pour 1 tbsp into the cooking container. l. oil on which to place stuffed mushrooms. Set the “Frying” or “Baking” mode for 20 minutes. While the dish is preparing, you can grate the cheese using a medium-sized grater.
3. 5 minutes before the timer turns off, open the lid and sprinkle the contents with cheese, about a pinch on each cap. After the program is completed, take out the finished dish and serve it, using mashed potatoes, rice, vegetables or porridge as a side dish.

Video recipe

With cheeseVideo recipe: With cheese

Important! The legs cut out for preparing stuffed mushrooms do not need to be thrown away; add them, on occasion, to soup or other hot dish.

Recipe No. 2

average

Baked champignons with salmon

Spicy, aromatic, tender fish with equally delicious champignons - a royal combination! Be sure to try it!

Ingredients

• Salmon – 3 steaks
• Champignons – 300 g
• Balsamic vinegar - 2 tablespoons
• Tomatoes – 3 pcs.
• Dill - bunch
• Lemons - 2 tbsp juice
• Zest from half a lemon
• Nutmeg -1/4 teaspoon
• Olive oil - 4 tbsp
• Salt, pepper, spices to taste

Preparation

1. Rinse the steaks, add salt, coat with vinegar (1 spoon). Sprinkle the fish with finely chopped dill.
2. Rub the fish with lemon zest, leaving a little zest. Sprinkle steaks with lemon juice (1 spoon).
3. Wash the champignons, cut them and pour over the remaining balsamic vinegar. Sprinkle with nuts, add salt to taste, pepper, sprinkle with remaining dill, lemon zest, lemon juice and vegetable oil.
4. Leave the mushrooms and fish to marinate separately for 1 hour.
5. Pour a little vegetable oil into the multicooker bowl and grease it. Place salmon and mushrooms in a slow cooker in layers. Place sliced ​​tomatoes on top and grate hard cheese. Set the “Baking” mode for 1 hour.

Champignons with salmon in a slow cooker are ready!

A wonderful hot dish in an unusual format - champion julienne in a slow cooker. A successful combination of mushrooms and cheese baked in sauce will make this appetizer spicy and tender.

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Cooking method

1. Prepare the necessary products. Dried mushrooms can be replaced with fresh, frozen or pickled ones, but with dry mushrooms the taste is more pronounced and rich.
2. Pour clean water over the mushrooms 3-6 hours in advance and leave in the refrigerator. During this time they will get wet. The result will be a lot of mushrooms and a very aromatic liquid - mushroom broth, which will also be used to prepare the dish.
3. Rinse the meat, peel off the films and cut into pieces of arbitrary shape and size, very beautifully and conveniently cut into short strips.
4. Turn the multicooker on to the “Frying” mode, add vegetable oil and let it warm up for 1-2 minutes. Place the mushrooms, which must first be removed from the liquid and squeezed well; if necessary, cut into smaller pieces. Do not chop them too much; they should feel good in the dish. Peel the onion and cut into quarter rings. Fry with mushrooms. Place everything on a plate.
5. Pour a little more vegetable oil into the bowl and add the beef. Fry until lightly crusted. If there is a lot of meat, lay it out in portions so that it does not start to stew.
6. Combine mushrooms with onions and meat without turning off the “Frying” mode.
7. Add starch to the liquid in which the mushrooms were soaked and stir.
8. Pour into the multicooker bowl, add salt and add the necessary spices (except bay leaf).
9. Stirring, wait until it boils, then switch the miracle saucepan to the “Stew” mode, close the lid and cook for 40 minutes, checking periodically. If you want more gravy, you can add a little water. At the end of cooking, add bay leaf. Close the lid, turn off the multicooker and let the dish stand for another 30-40 minutes. This way, all the aromas will be better combined and intensified many times over.
10. Serve beef with mushrooms in combination with any side dish or fresh vegetables.
11. Thick, tasty gravy will be a great addition.

Cooking beef with mushrooms is so simple and quick in a slow cooker that all lovers of meat delicacies should try this dish. In addition, beef meat is very healthy. Bon appetit!