Honey mushrooms stewed in a slow cooker, oven and in a pan
Over the course of several centuries, a huge number of recipes for stewing mushrooms stewed. They were usually baked in a Russian oven or stewed in a cauldron, adding cream, sour cream or cheese. These ingredients make the mushroom dish especially tender and aromatic. And although today you can’t meet a Russian stove in cities, every housewife should be able to cook 2-3 delicious mushroom dishes.
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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 pepper, onions, carrots and zucchini. Such an assortment of mushrooms and vegetables is a tasty and lean dish. It is especially appreciated by vegetarians and those who fast.
- 500 g honey mushrooms;
- 1 small zucchini;
- 3 bell peppers;
- 5 onion heads;
- 2 tbsp. l tomato paste + 1 tbsp. water;
- 4 medium carrots;
- 3 cloves 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 pots - the same fragrant, evenly boiled and saturated.
Honey mushrooms are boiled until tender for about 15-20 minutes., Drain water through a sieve and fry for 15 minutes. until golden brown.
Peel the zucchini, bell peppers, onions and carrots, then chop: the zucchini and carrots are cut into small cubes, the onions are cut into thin half rings, the peppers are chopped with straws.
A little vegetable oil is poured into the multicooker bowl and garlic chopped into cubes is added. Turn on the “frying” mode for 3 minutes until a bright smell of roasted garlic appears.
Chopped onions and boiled mushrooms are introduced, continue to fry in the “frying” mode for 15 minutes.
Dip all the 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.
Pour tomato paste diluted in water into the bowl of the kitchen appliance.
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, the stewed mushrooms with vegetables are left in the multicooker for 15 minutes, and then served to the table, laid out on portioned plates.
How to cook mushrooms stewed with onions for the winter
Russian 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 will cope with the process.
- 2 kg of fresh mushrooms;
- 1 kg of onions;
- 2 tbsp. vegetable oil;
- 10 peas of allspice and black pepper;
- 2 g of citric acid;
- 1.5 tbsp. l salts;
- 3 pcs. bay leaf.
Use the step-by-step recipe for cooking mushrooms stewed in a pan.
- Pre-cleaned and washed honey mushrooms are boiled in salted water for 15 minutes.
- Allow to drain, laid in a colander, cut into pieces and fry in vegetable oil until golden brown.
- Peel the onion, cut into half rings and fry in oil in a separate pan until soft.
- Mix onions and mushrooms, salt, peas of peppers and bay leaf are introduced, mix.
- Cover the pan with a lid and simmer over low heat for 40 minutes, regularly stirring the mass with a spoon.
- Pour citric acid, mix again and continue to simmer for 10 minutes.
- They spread the stewed mushrooms with onions in sterile dry cans (having previously taken out the bay leaf), cover with lids and put in a pan with hot water.
- Sterilized for 40 minutes. in boiling water over low heat.
- Close with tight covers, cover with a blanket and allow to cool.
- They are taken out to the basement or left in the refrigerator for storage. Such a workpiece can be used for the preparation of salads, first courses, vegetable stews and even as a filling in pies or pies.
Honey mushrooms stewed with cream and cheese in pots
A tandem of honey and cream results in a deliciously delicious dish.
And if honey mushrooms are stewed in pots in the oven, then resisting such a dish is simply impossible.
- 500-700 g of boiled mushrooms;
- 4 onion heads;
- 50 g butter;
- 300 ml cream;
- Salt to taste;
- 200 g of hard cheese;
- 2 cloves of garlic;
- 2 tbsp. l chopped parsley.
The recipe for mushrooms stewed in cream, it is proposed to cook according to the description below.
- Put boiled mushrooms in a pan, introduce ½ part of butter and fry until golden brown.
- Peel the onion, cut into half rings and put in the mushrooms, add the remaining oil, add salt and continue to fry for 10 minutes.
- Cut the garlic into small cubes, combine with cream, salt, add chopped parsley, beat with a whisk.
- Distribute mushrooms with onions in clay pots to half, pour a little cream with garlic.
- Add mushrooms to the top, pour in the remaining cream, sprinkle with grated cheese on a coarse grater, cover and put in a preheated oven.
- Bake at 180 ° for 20 minutes. It is best served hot with a salad of fresh vegetables.
