How to stew champignons? 4 recipes for stewed champignons

Champignons are indispensable in winter, when other mushrooms are unavailable and are very expensive. They belong to the first category of mushrooms, i.e. They can also be eaten raw. But fried, baked or stewed champignons are more familiar and tastier to us.

In order to stew delicious mushrooms, you need to know how long it is best to cook them.

How long to stew champignons?

Champignons stew very quickly. However, the time depends on the cooking method.

In a frying pan

These mushrooms should be simmered in a frying pan until tender for no more than 15 minutes, depending on the size of the pieces.

Ingredients:

• 500 g champignons;
• 1 onion;
• 20 g butter;
• 3 tbsp. spoons of vegetable oil for frying;
• 0.5 glasses of water;
• 2 pinches of oregano;
• a pinch of ground black pepper;
• a pinch of salt.

Preparation:

• Wash the mushrooms and cut in half. If the champignons are large, it is better to divide them into four parts.
• Peel the onion and cut into large cubes.
• In a preheated frying pan greased with vegetable oil, first fry the onion until golden brown.
• Then add chopped mushrooms, butter, salt, oregano, pepper and water.
• Simmer over medium heat for 10 minutes.
• The readiness of mushrooms can be determined by their appearance. They will shrink in size and darken a little.

Champignons according to this quick recipe will be an excellent side dish for meat or fish. They are good not only hot, but also cooled down.

In a multicooker

A multicooker greatly simplifies the life of the housewife and makes cooking simple and enjoyable. There is no need to stand at the stove and constantly monitor so that the dish does not burn. All you have to do is throw in all the ingredients, set it to the desired setting and wait for lunch or dinner to be ready.

Champignons in a slow cooker also cook quite quickly - 30 minutes. We add mushrooms and vegetables and we can go about our business.

Ingredients:

• 500 g champignons;
• 1 onion;
• 1 medium carrot;
• a pinch of salt.

Preparation:

• Wash the mushrooms from the soil and cut them along the stem into several pieces.
• Chop the onion into small cubes.
• Grate the carrots on a coarse grater.
• Place mushrooms and vegetables into a multicooker bowl and add salt.
• Set to “Extinguishing” mode for 30 minutes.

Mushrooms cooked with vegetables in their own juice turn out very juicy and tasty. In addition, this option is dietary and healthy, because we did not add a drop of oil.

If desired, you can supplement the recipe with sour cream and spices.

In sour cream

When adding sour cream, the taste of mushrooms becomes more delicate and creamy. This dish can be used on its own or as a side dish.

It will take you about 20 minutes to cook delicious mushrooms in sour cream.

Ingredients:

• 500 g champignons;
• 1 onion;
• 100 g sour cream (20%);
• 2 tbsp. spoons of vegetable oil;
• salt, pepper and other spices.

Preparation:

• Wash the champignons and cut into slices or quarters.
• Peel the onion and chop into small cubes.
• Place the onion in a frying pan heated with vegetable oil and sauté until translucent for 5 minutes.
• Add mushrooms to the onion, add salt and spices. Mix.
• Simmer for up to 7 minutes until the juices release.
• When there is a lot of liquid, add sour cream. Mix.
• Simmer, stirring occasionally, for 7-10 minutes.
• During this time, the amount of liquid will decrease by about half and the gravy enveloping the champignons will become thicker.
• Keep the finished dish for a few minutes under a closed lid so that the ingredients completely exchange each other's tastes.

If you wish and for more flavor, you can add chopped garlic or fresh herbs at the end of cooking.

Stewed mushroom recipes

There are many ways to prepare delicious stewed boletus mushrooms. Some of them are worth dwelling on in more detail.

In sour cream with potatoes

A simple and satisfying dish. To prepare it you will need the following components:

• porcini mushrooms – 200 g;
• potatoes – 200 g;
• onion – 100 g;
• garlic – 2 cloves;
• water or broth;
• bay leaf – 1 leaf;
• salt, pepper to taste.

How to cook stewed boletus mushrooms in sour cream with potatoes:

1. Cut the onion into medium cubes or strips.
2. Heat a frying pan, add sunflower oil.
3. Fry the onion until golden brown, then add the mushrooms.
4. Chop the potatoes and add them to the mushrooms and onions.
5. Pour in water or broth, bring the liquid to a boil and reduce heat to low.
6. Add garlic and bay leaf, simmer until the potatoes are done.
7. When the potatoes are cooked, add sour cream and leave on low simmer for 30 seconds.
8. Salt and pepper to taste.

Advice! How long to stew porcini mushrooms with sour cream? The total cooking time depends on the cutting method you choose. In general, the average cooking time is 30 minutes, excluding food preparation.

In cream

Cream perfectly complements the taste of the main ingredients of the dish. For this recipe you will need the following ingredients:

• sunflower oil -50 ml;
• onion – 150 g;
• porcini mushrooms – 250 g;
• cream (fat content at your discretion) – 200 ml;
• salt, pepper to taste.

How to fry champignons

1. Wash champignons (half a kilo) in a colander and let the water drain. 2. Place a frying pan over medium heat and add oil. 3. Cut the champignons in half and each half into thin slices; place in a frying pan. 4. Add salt, fry the champignons for 5 minutes with constant stirring. 5. Add salt to the mushrooms, reduce heat and fry for another 5 minutes, stirring regularly. 6. If necessary, add fried onions, garlic, and herbs 1 minute before the end of frying.

If there are few champignons, you need to fry them less: 1 layer of plates - 2 minutes over high heat.

Nutritional and energy value:

Tips for frying champignons

For frying, use large champignons: wash and cut a small number of large champignons faster than a large number of small ones. The ideal mushrooms that do not need to be peeled are white on all sides, including the stem cut.

Mushrooms should be washed before frying, as their growing areas may contain chemicals.

Before frying, champignons must be washed. If the champignons darken during storage, it is recommended to cut off the dark areas from the mushrooms.

Selection and preparation of ingredients

It is important to purchase all mushrooms in stores, and not in spontaneous markets . Champignons and oyster mushrooms are usually grown individually (on artificial soil). Wild mushrooms that grow in parks, plantings, forests, and therefore may contain toxic substances.

Did you know? The champignon mushroom was discovered 1000 years ago by the Italians, who immediately began to eat it

.

When buying mushrooms, you need to pay attention to their appearance; the cap should be white or brown, without stains or damage, the stem should fit tightly on the cap. After purchasing mushrooms, you should not wait to cook them, otherwise they may quickly darken.

Goulash with stewed tomatoes and champignons

Ingredients

• 1 kg champignons
• 4 tomatoes
• 4 onions
• 2 red bell peppers
• 6 pcs. green bell pepper
• 80 g lard
• salt

Stewed champignons with tomatoes and bell peppers, prepared in the form of goulash - a spicy, aromatic and beautiful dish, suitable for a weekday meal.

In a deep frying pan, sauté finely chopped onion in lard. Add chopped mushrooms and bell peppers, fry everything together. Add the tomatoes cut into slices, add salt and simmer until tender, adding water if necessary.

Recipe for “Stewed Mushrooms”:

Our ingredients. My explanation about water. I don’t write the quantity for the reason that the juice from the vegetables may be less or more than mine. And some people like their gravy thicker or thinner. So it all depends on your taste.

Well, now let's get started. Wash and cut the mushrooms and peppers. Some people like it small, but in such dishes I prefer straws and mushrooms in slices.

Pour oil into a frying pan, preferably a wok, heat and fry vegetables and mushrooms for 5 minutes.

Then add ketchup and stir. Sprinkle flour on top and stir. Warm up 1 min.

Now, while stirring, pour in hot water, a little thinner than you need. Boil over low heat until done. Approximately 5 min. I prefer the vegetables al dente (not cooked), but you can use your own taste.

These mushrooms can be served with any side dish, or just with bread. They are good both hot and cold.

How will it look like?

I would like to offer you a recipe as a variant of mushroom gravy. It turns out a completely different taste and aroma. Give it a try. After all, there are only about 80 kilocalories.

Category: Hot dishes › Dishes from vegetables, mushrooms, legumes › Hot dishes with mushrooms

Ingredients for Stewed Mushrooms:

Try cooking together

Stew in cream

Products

Fresh champignons - half a kilo Cream 20% - half a glass Butter - cube 3 centimeters side Lemon - half Salt and pepper - to taste

How to stew champignons in cream

Wash the champignons, dry them, and cut them thinly. Heat a frying pan, add and melt the butter. Add champignons and fry for 5 minutes. Salt and pepper. Pour in cream and simmer covered until done. At the end of cooking, add lemon juice.

Champignons are indispensable in winter, when other mushrooms are unavailable and are very expensive. They belong to the first category of mushrooms, i.e. They can also be eaten raw. But fried, baked or stewed champignons are more familiar and tastier to us. In order to stew delicious mushrooms, you need to know how long it is best to cook them.

Salting and pickling

When salting mushrooms, it is important to remember several important points: do not add onions, put as much dill and currant leaves as possible; to add strength, you can add cherry or oak leaves to the jars. To prevent the mushrooms from spoiling longer, after compacting the jar, pour a spoonful of vegetable oil into it - this prevents the formation of mold.

One of the main rules when pickling mushrooms is to avoid metal lids. This way your mushrooms will spoil pretty quickly. It is better to use paper, placing several layers on the jar at once, then wrap it tightly with a rope, trying to ensure that as little air as possible gets under the “lid”.

Mushrooms are ready. How long should you simmer champignons over low heat?

1. Champignons can be eaten completely raw, so you can only stew them for a short time.
2. They generally only take a couple of minutes to cook.
3. Until all the liquid from the mushrooms has evaporated. Then all that remains is to fry.
4. Simmer the champignons, stirring occasionally, for about 10-15 minutes.
5. Up to 10 minutes
6. about 15 minutes, but in general you need to look at the color, they should be golden
7. I simmer for 10 minutes

, and then I make a white sauce from onions and broth and pour it over the mushrooms

15-20 minutes

How long to fry frozen mushrooms

Today, it is a rare housewife who does not stock up on various gifts of nature for future use. And mushrooms are no exception. Since they have little shelf life fresh, freezing is a great way to enjoy a delicious product not only during the season. Moreover, all the beneficial substances and the unique mushroom aroma are preserved as much as possible.

Frying frozen “gifts of the forest” is no less easy than fresh ones. An important nuance: what product was exposed to low temperatures - fresh or boiled.

1. Having taken raw wild mushrooms, including porcini ones, out of the freezer, it is advisable not to put them in the frying pan right away. It is better to boil for about 10 minutes in boiling salted water. And then fry according to the standard pattern.
2. Mushrooms, cooked before freezing, are placed in heated oil and stirred constantly until cooked. First, keep it on low heat until the liquid evaporates, and then brown the crust on medium. Typically, this takes 15–20 minutes, depending on the variety.
3. Frozen oyster mushrooms and champignons do not require pre-boiling. They are immediately fried. Oyster mushrooms for 20 minutes, taking into account the evaporation of the liquid, and champignons a little less - about 15 minutes.

Champignons stewed in sour cream and dill

Dear cooks, I want to share a very simple and very tasty recipe for champignons. It is invariably in demand among all mushroom lovers, and in fact not only among them. The recipe has been with me for many, many years; once upon a time I tried a dish based on it at a friend’s place and fell in love with it from the first try. Mushrooms according to this recipe are present at every holiday feast, and on weekdays we often enjoy them with great pleasure. In any form, be it a hot or cold appetizer or a main course, mushrooms according to this recipe are wonderful, they always turn out great and are eaten very quickly. It would seem that mushrooms in sour cream are a classic, but I have never had a guest who, having tried this dish, did not ask for the recipe.

Fried potatoes with stewed champignons and onions

Ingredients

• 500 g fresh or 250 g canned champignons
• 50 g bacon
• 1–2 onions
• 8–10 boiled potatoes
• salt, cumin, (broth)

1. Cut the mushrooms into cubes, the bacon into cubes and simmer together with chopped onions, add a little broth if desired.
2. Cut the potatoes into cubes or slices, fry with the remaining bacon until a light crispy crust forms.
3. Mix stewed champignons with onions with potatoes, season with salt and caraway seeds and fry for several minutes.
4. Stewed carrots or cabbage, as well as a salad of raw vegetables, are suitable as a side dish.

Tricks and Tips

Do I need to fry canned champignons?

To make the potato sauce as tender as possible, you can use classic yogurt instead of sour cream and mayonnaise. But choose the one that is thicker, because during heat treatment it will still become liquid. Liquids can evaporate completely.

For a vibrant look and fresh taste, use greens. This could be dill, mint, parsley, tarragon, basil, rosemary and many other options. Choose what you like best. Experiment and it will turn out even tastier!

Stewed potatoes with mushrooms is a good option for a tasty and not very heavy dinner or lunch. Pair with fresh vegetables, salads or chilled sauce. It turns out delicious!

How long and how to properly fry fresh champignons in a frying pan

The aroma emanating from fried mushrooms is wonderful and has the ability to excite the desire for food. What is needed to prepare this delicious dish?

• Champignon;
• Salt;
• Vegetable oil.

Yes, the list of ingredients is small, but the result should be great. But don't forget one thing.

If you use store-bought champignons or frozen ones, you can safely put them in the frying pan, but if you come across wild mushrooms, then before frying they need to be boiled for about ten to fifteen minutes. This is done to get rid of germs and bacteria that are inevitably present on such mushrooms.

A store-bought product can simply be washed and dried with a napkin - the preparation is complete. Separate the mushroom stems and caps. Cut all parts into plates. Add oil to a heated frying pan and start adding mushrooms.

There is one nuance in this process: it is known that during the frying process liquid is released from them; so that there is not too much of it and the mushrooms are fried and not stewed, lay them out in small portions. The most important question in this matter is how long to fry the champignons? The whole process takes from seven to ten minutes.

( 2 ratings, average 4.5 out of 5 )

In soy sauce and honey

And one more recipe for today - champignons in soy sauce in the oven. What's good about cooking in it? That's right: no need to stir, no need to regulate the heat. Just keep an eye on the time. In addition, preparing this dish is not at all difficult. So another cooking option for those who value their free time will help you.

• mushrooms – 400 gr.;
• garlic – 1-2 small cloves;
• soy sauce – 1 tbsp. spoon;
• honey – 1 teaspoon (without slide);
• vegetable oil – 40 gr.

1. We wash and clean the mushrooms, but do not cut them. This recipe calls for them to remain whole.
2. Boil them in boiling water for about 7 minutes, adding salt first. A little. The mushrooms will become less fragile, and you won't have to worry about them breaking and falling apart.
3. Grind the garlic using a press and mix it with honey, vegetable oil and, of course, soy sauce. This is the main ingredient, after mushrooms. Mix thoroughly until smooth.
4. Pour the prepared sauce into a bowl. It is desirable that it be wider - it is more convenient.
5. Boiled and not yet cooled, just hot, mushrooms are sent there. You shouldn’t be particularly zealous in handling them - take care of the integrity of the mushrooms. We roll it in carefully, making sure that our gravy gets everywhere.
6. Place the mushrooms soaked in it on a baking sheet and put in the oven for half an hour, heating it to 190 degrees. All that remains is to wait. After 30 minutes, the champignons in soy sauce are ready. You can start eating.

One more point cannot be ignored: despite the relatively low calorie content, stewed mushrooms contain quite a lot of protein and fat. 100 grams of product contain on average 3.96 g of protein, 2.94 g of fat, 2.09 g of carbohydrates. Calorie content is 51.81 kcal.

How to cook champignons with onions and chicken: a hearty dish recipe

You can cook champignons with onions and chicken, which will make the dish more satisfying, especially if it is for men. Such a treat can be placed on the holiday table and, rest assured, everyone will like it.

• Chicken fillet - 500 g;
• Mushrooms - 700 g;
• Onion - 2 heads;
• Sour cream - 400 ml;
• Vegetable oil;
• Salt and spices - to taste.

Prepare champignons with chicken and onions in a frying pan according to the recipe described below in several stages.

1. The onion is peeled, washed and cut into thin half rings.
2. Place in a frying pan with well-heated vegetable oil and fry until soft.
3. The chicken fillet is washed in water, dried with a paper towel and cut into small cubes.
4. Sprinkle with salt and spices to taste, place in a dry frying pan and fry until golden brown.
5. The mushrooms are cleaned, cut into strips, placed with the onion and fried for 15 minutes.
6. Pour in sour cream, mix and add chicken fillet.
7. Mix again, add salt if required to taste, and simmer over low heat for 15 minutes. with the lid closed.
8. The dish is served with boiled potatoes, mashed potatoes or rice.

Calorie content of foods possible in the dish

• Onion – 41 kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content – ​​210 kcal/100g
• Sour cream 25% fat content – ​​284 kcal/100g
• Sour cream 30% fat content – ​​340 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Pepper – 26 kcal/100g
• Frozen mushrooms – 23 kcal/100g

Calorie content of foods: Frozen mushrooms, Onions, Sour cream, Vegetable oil, Salt, Pepper

Champignons stewed with chicken in a slow cooker

Ingredients

• chicken fillet – 1.5 kg
• fresh champignons – 500 g
• carrots – 3 pcs.
• refined vegetable oil – 3–4 tbsp. l.
• onions – 3 pcs.
• garlic – 2 cloves.
• water – 3–4 glasses.
• salt - ? tsp
• dried basil – 2 tsp.
• mixture of hot peppers - to taste
• lettuce leaves – 5–7 per serving

The dish of champignons stewed with chicken meat in a slow cooker will be appreciated by those who want to prepare a complex and tasty dish with a minimum of effort. The multicooker is very good at handling meat. In practice, meat dishes prepared with its help make husbands admire their wives, and wives, even without much experience in cooking, create real masterpieces for lunch and dinner.

Rinse the meat. Wash the mushrooms thoroughly and slice them nicely. Cut the onion into thin rings. Finely chop the carrots. Cut the chicken fillet into tablespoon-sized pieces. Pour vegetable oil into the multicooker bowl. Fry the onion in BAKE mode for 10 minutes. Fry the chicken with vegetables and mushrooms in the BAKE mode for 20 minutes, stirring occasionally. Add water and salt, grated with basil. Simmer the meat in the STEW mode for 2 hours, stirring occasionally. 10 minutes before the end of the program, add finely grated garlic. Season the finished chicken with a mixture of hot peppers (already in the plate!) to taste.

Stewed champignons with meat in a slow cooker are served with lettuce for lunch or dinner, placed on wide dishes.

Step-by-step recipe with photos

Champignon lovers will love the quick way to cook these mushrooms by sautéing! With onions and the addition of dried oregano, stewed champignons reveal their full flavor, and a piece of butter as a finishing touch will give the champignons a creamy hue.

Serve the stewed champignons hot as a side dish or as an appetizer when they have cooled down.

So, prepare mushrooms, onions, sunflower oil, butter, salt, water, dried oregano. Peel the mushrooms and cut them into large pieces (into quarters or even halves if the mushrooms are not large).

Fry the onion (diced) in heated sunflower oil until transparent.

Add champignons to the pan where the onions were fried, salt the mushrooms to taste, sprinkle with dried oregano and also add a piece of butter.

Continue frying the mushrooms until they acquire a light golden hue.

Pour hot water into the pan and simmer the mushrooms until tender for a short time (5-7 minutes).

The stewed champignons are ready – the dish can be served! :)

Enjoy your meal!!!

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