Ginger in the slow cooker: recipes for delicious dishes

Cooking in a slow cooker is a simple and quick process. With this convenient and compact device, many housewives especially like to cook mushroom treats. So, mushrooms mushrooms, cooked in a slow cooker with the addition of potatoes, carrots, cabbage and meat, will become one of the most popular dishes on any table.

To learn more about what exactly can be prepared from saffron mushrooms in a slow cooker and how to do it, in order to enjoy the aroma and taste of your favorite fruit bodies in the future, we offer several recipes with the corresponding step-by-step description.

Each culinary specialist, especially a beginner, will be able to appreciate the work of such a kitchen machine, because it saves time and effort, as well as saves all the useful substances.

Such goodies will adorn even a festive feast.

Ginger with cabbage in a slow cooker

If you do not know how to feed your family for lunch, use a simple recipe for making saffron mushrooms in a slow cooker - with cabbage. I must say that such a fasting dish will especially help those who follow a diet or fasting.

• 500 g of mushrooms and cabbage of late varieties;
• 2 carrots and onions;
• 1 tbsp. l tomato paste;
• To taste salt and ground black pepper;
• 1.5 tsp Sahara;
• 5 tbsp. l hot water;
• 50 ml of vegetable oil;
• 2 pcs. bay leaf.

A simple recipe for sauerkraut cooked in a slow cooker is described in stages below.

Fried saffron mushrooms with potatoes cooked in a slow cooker

Ginger and potato cooked in a slow cooker - a fragrant and hearty meal.

It is used as a full meal for lunch or dinner in combination with a vegetable salad or any sauce. After a beep, open the lid and put the dish in the serving plates.If desired, mushrooms with cabbage can be decorated with chopped parsley or dill.

• 500 g of mushrooms;
• 300 g of potatoes;
• 1 pc. carrots and bell peppers;
• 1.5 tbsp. hot water;
• Spices - to your taste;
• Vegetable oil;
• Dill or parsley;
• Salt to taste.

Sausages fried in a slow cooker with the addition of potatoes are prepared according to the recipe described below.

1. Peel the carrots, wash them under the tap and cut into thin strips.
2. Pour 50 ml of vegetable oil into the multicooker bowl, spread the carrots and set the mode to “Frying”.
3. Fry for 5-7 minutes. and add pre-peeled, washed and cut into pieces mushrooms.
4. Fry for 10 minutes. and introduce peeled and chopped potatoes.
5. Pour in water, add spices to your taste, add and mix.
6. We introduce the bell pepper chopped by noodles and set the “Stewing” mode for 50 minutes on the multicooker panel.
7. After a beep, open the lid, sprinkle mushrooms with potatoes, chopped herbs (to taste) and close the lid again, letting stand for 10 minutes.

 

Sautéed saffron pancakes in a slow cooker: a recipe for a hearty meal

Ginger, cooked in a slow cooker with sour cream - a hearty and healthy dish that can perfectly satisfy your hunger and add a boost of energy for the whole day.

• 600 g of mushrooms;
• 4 onion heads;
• 250 ml sour cream;
• 30 ml of vegetable oil;
• Ground black pepper - 1 tsp;
• Salt to taste;
• 1 bunch of green onions.

The proposed recipe for saffron mushrooms in a multicooker is prepared according to a step-by-step description.

1. Peel, rinse, cut the mushrooms and put them in the multicooker bowl, where you first need to pour the oil.
2. Turn on the “Frying” mode and fry the mushrooms for 10-15 minutes.
3. While the saffron mushrooms are fried, peel, wash and cut onions into cubes.
4. Continue to fry for another 5 minutes, stirring constantly with a wooden spatula.
5. Pour in sour cream, salt to taste, add ground pepper and mix.
6. Put the slow cooker into the "Extinguishing" mode for 30 minutes.
7. After the signal, open the lid and add chopped green onions.
8. Boiled potatoes, buckwheat or rice porridge, as well as pasta, can serve as a side dish.

 

The recipe for saffron mushrooms in a slow cooker for the winter

A crock-pot of any company is capable of much, and cooking in it is a pleasure for the cook. Ginger, cooked for the winter in a slow cooker, taste almost no different from the traditional version.

However, the process itself is much more convenient and faster, all the useful substances and trace elements of the main product are preserved.

• 1 kg of mushrooms;
• ½ tbsp. vinegar 9%;
• 1 bunch of green dill;
• 1 tbsp. hot water;
• Salt to taste;
• Vegetable oil for frying;
• 1 tsp black pepper peas;
• 1/3 tsp cinnamon
• 3 inflorescences of cloves.

The recipe for saffron mushrooms in a slow cooker will make the workpiece delicious and savory. Having opened a jar of such mushrooms in winter, you can please your family by making a delicious salad, stew or first course.

1. Peel the mushrooms, rinse well and put in a colander to drain.
2. Transfer to the multicooker bowl, add water to completely cover the mushrooms, and turn on the “Cooking” mode for 20 minutes.
3. Throw it into a colander, let it drain and put it back into the multicooker bowl.
4. Pour in oil and fry saffron mushrooms for 15 minutes. in the "Frying" mode.
5. Add hot water, vinegar, dill, salt to taste and other spices.
6. Stir, close the lid and turn on the "Extinguishing" mode for 60 minutes.
7. After the signal, transfer the saffron mushrooms into sterilized jars, pour liquid from the multicooker bowl.
8. In each jar add 1 tbsp. l hot oil and roll up the lids.

 

How to fry saffron mushrooms in a slow cooker

Fried saffron mushrooms, cooked in a slow cooker with meat, are hearty, tasty, aromatic. They are usually served with pasta, cereals or potatoes. They also go well with fresh vegetable salad.

In order not to serve a side dish in the future, you can add tomatoes, potatoes or zucchini during the preparation of the recipe.It will take the same amount of time, but the result is a full meal for dinner.

• 3 chicken legs;
• 700 g of mushrooms;
• 100 g of bacon;
• 50 ml of vegetable oil;
• 1 tsp ground black pepper;
• Salt to taste;
• 2 tbsp. l flour;
• 4 tbsp. l tomato paste;
• 700 ml of dark beer;
• 1 tsp thyme
• 5 shallots;
• 6 pcs carrots;
• 3 potatoes.

How to fry saffron mushrooms in a slow cooker with meat, a step-by-step description of the recipe will show.

1. We set the “Frying” or “Baking” mode on the multicooker panel, pour in the oil and lay out the bacon, cut into pieces.
2. We fry for 10 minutes and introduce chopped onions, grated carrots on a coarse grater, continue to fry everything together until soft.
3. We introduce pre-peeled and sliced ​​mushrooms, fry for 20 minutes.
4. Pour 2 tbsp. l flour, mix and immediately introduce tomato paste.
5. Add salt, add ground pepper, thyme and fry for 3-5 minutes, stirring continuously.
6. Remove the skin from the meat, cut into small pieces and put into the bowl of the multicooker.
7. Pour beer and set the mode "Extinguishing" for 40 minutes.
8. Peel the potatoes, cut into strips and add to the bowl.
9. We turn on the "Extinguishing" mode for another 30 minutes. and wait for the sound signal.
10. We leave the dish in the bowl of the multicooker under a closed lid for another 10-15 minutes to insist.

 

Sautéed mushrooms in a multicooker, stewed in sour cream with garlic

Tasty and tender saffron mushrooms, stewed in a slow cooker in sour cream, are ideal for a full family dinner. Serve this dish with boiled potatoes.

• 1 kg of mushrooms;
• 5 onion heads;
• 1 tbsp. sour cream;
• 5 cloves of garlic;
• Vegetable oil - for frying;
• Salt to taste;
• 1 tsp ground black pepper;

Ginger, stewed in a slow cooker with sour cream and garlic, are prepared according to the proposed step-by-step description.

1. Mushrooms are peeled, washed and cut into small pieces.
2. Oil is poured into the multicooker bowl, mushrooms are laid out, the "Frying" mode is turned on.
3. Frying is carried out for 20 minutes, and then peeled and chopped onion is introduced.
4. It continues to be fried for another 10 minutes, and then sour cream is poured.
5. Add salt to taste, ground pepper and chopped garlic in small cubes.
6. On the panel of the multicooker the "Extinguishing" mode is turned on for 30 minutes
7. After the signal, the mushrooms in sour cream and garlic sauce are laid out in portioned dishes, optionally sprinkled with chopped herbs and served to the table.

 

How to cook delicious mushrooms in a slow cooker with potatoes and sour cream

Just a few ingredients, 1 hour of time, and mushrooms with potatoes in sour cream, cooked in a slow cooker, will amaze you and your loved ones with an amazing taste.

• 600 g of mushrooms and potatoes;
• 300 ml sour cream;
• Vegetable oil;
• Salt to taste;
• 1 tsp ground pepper mixture;
• 3 pcs. bay leaf;
• Dill or basil greens.

How to use a slow cooker to cook mushrooms with potatoes in sour cream?

1. Peel the potatoes, rinse and cut into small pieces.
2. We apply the same procedure in relation to saffron mushrooms - we clear of dirt, we wash and we cut.
3. Pour oil into the multicooker bowl, lay out the mushroom slices and turn on the “Frying” mode on the panel.
4. Fry for 15 minutes, lay the diced potatoes and turn the slow cooker into the “Stew” mode for 15 minutes.
5. After the signal, pour sour cream, salt, pepper and add a bay leaf.
6. Mix thoroughly, turn on the "Extinguishing" mode for 30 minutes.
7. As soon as the sound signal sounds, open the lid and sprinkle a lot of chopped greens on top.
8. Potatoes in a slow cooker are very tender and delicious. It can be served both cold and hot.

 

How to marinate saffron mushrooms in a slow cooker

It turns out that in a slow cooker you can also pick mushrooms, and not just fry or stew. Try to make pickled mushrooms, and make sure - the fruiting bodies are saturated, fragrant and crispy.

• 1 kg of mushrooms;
• 2 tsp each salt and sugar;
• 400 ml of water;
• 3 pcs. bay leaf;
• Vegetable oil;
• 2 cloves;
• 3 tbsp. l vinegar 9%;
• 4 cloves of garlic.

Use the proposed recipe with a photo of making saffron mushrooms in a slow cooker.

1. Peel the mushrooms (small), rinse and put in the multicooker bowl.
2. Pour water, pour vinegar, vegetable oil, add salt and sugar, mix.
3. Turn on the “Extinguishing” mode on the multicooker panel for 15 minutes.
4. Add sliced ​​garlic, add bay leaves and cloves.
5. Switch on the “Extinguishing” mode again for 30 minutes, and after the sound signal distribute the mass into sterilized jars.
6. Pour with hot vegetable oil (2 tbsp. In each jar) and roll up.
7. Insulate the blanket from above and put it in a cool place for storage.

 

Ginger cooked with rice in a slow cooker

Ginger, cooked in a slow cooker with rice, can act as an independent dish or as a side dish for meat.

• 600 g of mushrooms;
• ½ tbsp. white long-grain rice;
• 2 tbsp. hot water;
• 2 tbsp. l olive oil;
• 2 shallots;
• 2 tbsp. l butter;
• 3 tsp soya sauce;
• Ground black pepper and salt to taste;
• 3 tbsp. l chopped parsley and / or dill.

How to cook saffron mushrooms in a slow cooker to make the dish incredibly tasty and satisfying for every member of your family?

1. Rinse the rice, remove all debris and add water.
2. Peel the mushrooms, rinse in plenty of cold water and cut into slices.
3. Cut the onions, put in the bowl of the multicooker, pour in the oil and, turning on the “Frying” or “Baking” mode, fry for 5-7 minutes.
4. Put the mushrooms in the onion and continue to fry for 15 minutes, constantly stirring with a special spoon.
5. Introduce butter, soy sauce, salt to taste and pepper, continue to fry for 10 minutes.
6. Pour rice, mix, pour hot water and mix again.
7. Set the “Extinguishing” mode to 40 minutes, close the lid and wait for a sound signal of readiness.
8. Allow to stand for 10 minutes, put in portioned plates and sprinkle with chopped herbs on top.

 

The recipe for a vegetable stew with mushrooms in a slow cooker

A vegetable stew with saffron mushrooms cooked in a slow cooker is a dish for those who consider themselves to be vegetarians, but not only for them.

• 2 pcs. zucchini, eggplant, onion heads, bell peppers and carrots;
• 700 g of boiled saffron mushrooms;
• 100 ml of vegetable oil (can be replaced with olive);
• Salt to taste;
• 1 tsp Sahara;
• 2 tbsp. l chopped parsley;
• 1.5 tsp ground black pepper.

The recipe for saffron mushrooms in a slow cooker includes a phased description.

1. Peel, wash and chop all vegetables arbitrarily.
2. Put eggplant in a separate bowl, add a little salt, mix, leave for 40 minutes, and then compress with your hands from the liquid.
3. Cut the mushrooms into slices and put in a multicooker bowl, pouring oil and setting the mode "Frying" for 15 minutes.
4. Add all the chopped vegetables, salt to taste, add sugar, ground pepper.
5. Shuffle and turn on the multicooker panel in the "Extinguishing" mode for 40 minutes.
6. After a beep, open the lid, sprinkle with chopped greens on top and close again for 10 minutes to insist.

 

How to cook mushrooms mushrooms in a slow cooker with buckwheat

This dish, prepared from saffron mushrooms in a slow cooker, is not only tasty and aromatic, but also very nutritious. Preparing mushrooms with buckwheat in the "Pilaf" mode, which makes the dish crumbly.

• 600 g of mushrooms;
• 1.5 tbsp. buckwheat;
• 5 onion heads;
• 100 ml of vegetable oil;
• Salt to taste;
• 4 cloves of garlic;
• 5 tbsp. hot water.

How to cook mushrooms mushrooms in a slow cooker with buckwheat, a step-by-step description of the recipe will show.

1. Mushrooms and onions are cleaned, washed and chopped: onions - in half rings, mushrooms - in slices.
2. Pour oil into the multicooker bowl and spread the onion.
3. We turn on the "Frying" or "Baking" mode and lightly fry until golden brown.
4. Add the mushrooms to the onion and fry for 20 minutes with the lid open.
5. We wash buckwheat, remove the garbage and pour it into the mushrooms.
6. Pour in water, add, mix and stick washed, but not peeled garlic cloves on the entire surface.
7. We turn on the "Pilaf" or "Buckwheat" mode for 40 minutes. and wait for the signal of readiness of the dish. Buckwheat pilaf can be served with a vegetable salad.