Mushroom mushroom stew

With the onset of autumn, mushroom dishes appear on the tables of many families. First and second courses, appetizers, salads and sauces from fruit bodies - all this allows you to organize a hearty lunch or dinner. In addition, mushroom dishes can safely be part of the holiday menu. One of such dishes is saffron mushroom stew. Of course, in this case, you can take any fruiting bodies, but still many housewives prefer mushrooms. Saturation, aroma and incredible taste will surely please every member of the family.

Camelina stew with rice and potatoes

Mushroom stew can be prepared with the addition of various ingredients, in particular vegetables, cereals and meat. In this case, the use of potatoes and rice is proposed.

• Ginger - 300 g;
• Rice - 3-4 tbsp. l .;
• Carrots - 2 pcs.;
• Water - 250 ml (1 tbsp.);
• Potato - 6-7 pcs.;
• Tomato paste - 2 tbsp. l .;
• Butter (can be sunflower) - 2-3 tbsp. l .;
• Garlic - 2 cloves;
• Fresh greens;
• Salt and pepper.

The recipe for saffron mushrooms is divided into stages, each of which is described below:

Sausage saffron mushrooms with pork in a slow cooker

This recipe will be interesting to those housewives who have a faithful “assistant” in the kitchen - a crock-pot.

• Ginger (boil) - 300 g;
• Pork pulp - 300 g;
• Onion - 100 g;
• Potato - 300 g;
• Sweet bell pepper - 3 pcs.;
• Salt and pepper, vegetable oil.

In a slow cooker, saffron milk stew is stewed in its own juice, which means that the dish will turn out not only tasty, but also useful.

1. Peel and cut potatoes, onions, peppers in any convenient way, cut the boiled mushrooms into slices.
2. Grind the pork in medium slices and put together with all the ingredients in the bowl of the kitchen machine, adding a little vegetable oil.
3. Set the “Stewing” mode for 1 hour, and at the end add salt and pepper to the dish.
4. Stir and you can immediately serve to the table.

The recipe for saffron saffron mushrooms with tomato paste for the winter

Mushroom stew can also be closed for the winter. This is very convenient, because at hand you will always have a ready-made snack that can be used for sandwiches, pizzas, pies and other dough products.

• Redheads - 3.5 kg;
• Onions and carrots - 1 kg each;
• Garlic - 5 cloves;
• Tomato paste - 1 can (0.5 L);
• Vegetable oil - 0.45 l;
• Salt and pepper.

You can cook saffron mushrooms for the winter according to the recipe described below.

1. Mushrooms are cleaned of forest debris, washed and boiled for 15 minutes, removing foam.
2. Tilt in a colander so that the glass is liquid, and cut into small pieces.
3. Pour oil into the pan and let it boil.
4. Add onion, cut into half rings, and carrots, grated on a coarse grater.
5. Bring tomato paste in a glass of water, and then add to the onions and carrots.
6. In 10 minutes. send chopped garlic and mushrooms to the pan.
7. Bring the dish to taste with salt and pepper.
8. Cover and simmer over low heat for 30-35 minutes.
9. We distribute the hot mass in sterilized jars, roll up and wrap until it cools completely.
10. We take it out to a cool room for further storage.