Champignon dishes cooked in a multicooker

Champignons in a slow cooker - a great solution for those who are thinking about how to cook these mushrooms quickly and tasty using a modern household appliance. The recipes selected here are suitable for all occasions: for cooking simple family dinners, for special occasions. The necessary dishes are for those who have little time to cook, as well as for those who want to please loved ones with complex branded dishes. Use this wonderful kitchen machine, and the cooking process will be greatly simplified!

Potatoes with fresh champignons in a slow cooker

Ingredients

• 300 g champignon
• 5 potatoes
• 1 onion
• 1 tablespoon of vegetable oil
• seasoning "Provencal herbs", salt

Fresh champignons can be prepared in a slow cooker with potatoes and onions, a hearty and tasty lunch will be ready in a few minutes.

Cooking champignons with chicken liver in a slow cooker

Ingredients

• 400 g champignon
• 250 g chicken liver
• 1 onion
• 1 tablespoon of vegetable oil
• water, salt

The recipes of dishes, how to cook champignons in a slow cooker, can be very different, but those who contain liver and meat among the components are in special demand.

1. Pour oil into the multicooker bowl, set the “Baking” mode.
2. Cut the onion into thin half rings and place in the bowl. Cook for 10 minutes.
3. Rinse the liver, cut each in half, clear of blood vessels.
4. Mix the liver with chopped mushrooms, add to the onion and cook for 10 minutes. Then mix.
5. If there is little liquid, pour 2-3 tbsp. l hot water. Cook another 10 minutes.

Champignons stewed with rice in a slow cooker

Ingredients

• 350 g champignon
• 150 g of rice
• 100 g of cheese (any)
• 40 g of porcini mushrooms (dried)
• 1 onion
• 3 tablespoons butter
• 1 teaspoon thyme (dried)
• 1 teaspoon of salt
• ½ teaspoon black pepper
• 900 ml mushroom broth, water

Stewed champignons in a slow cooker with porcini mushrooms and rice is a very aromatic dish with excellent taste, which is quite suitable as a hearty dinner.

Cook the dried mushrooms on the stove. After the mushrooms boil, cook them for another 5 minutes. Leave the mushrooms for 30 minutes without draining the water. Pour the broth into a cup. Cut the mushrooms into slices. Chop the onion randomly. Add thyme to mushrooms. Wash the mushrooms and chop lightly. Melt the butter in a multicooker bowl. Wash rice, pour into a slow cooker. Add the onion to the rice and mix. Pour in mushroom broth. Close the lid and cook in Pilaf / Buckwheat mode for 30 minutes. Then leave the dish for 10 minutes. Add grated cheese, thyme, porcini mushrooms and champignons. Pour mushroom broth into a slow cooker. Salt, pepper. Stir and close the lid. Wait for the signal.

Champignons in sour cream cooked in a slow cooker

• 500 g champignon
• 100 g sour cream
• 2 onions
• vegetable oil, salt

Champignons in sour cream in a slow cooker - a traditional Russian dish, which today, thanks to modern household appliances, can be prepared in a matter of minutes.

Wash and peel the mushrooms, cut into slices. Peel the onion and cut into half rings. Pour a little vegetable oil into the multicooker bowl and cook in the “Baking” mode for 40 minutes. It is best to fry mushrooms with the lid open so that the dish does not turn out to be very liquid. In 20 minutes. add chopped onions and continue cooking with the lid closed until the end of the program. Add sour cream and salt. Cook in the "Extinguishing" mode for another 5 minutes. Serve sprinkled with herbs.

How to cook champignons in a slow cooker with meat and vegetables

Ingredients

• 450 g champignon
• 450 g beef
• 4 potatoes (large)
• 2 onions
• 1 carrot
• 500 ml of water
• vegetable oil, spices (any), salt

How to cook champignons in a slow cooker with meat and vegetables so that all family members quickly empty their plates? Mistresses will come to the aid of such a recipe.

Wash and peel the vegetables. Cut the meat into cubes or cubes, grate the carrots, cut the onions into cubes. Cut the champignons into slices. Fry the meat in a bowl of a multicooker in oil in the “Baking” mode for 20 minutes, stirring occasionally. Add mushrooms and cook for another 10 minutes. Then put the onions and cook for another 15 minutes. Coarsely chop the potatoes and add to the meat and mushrooms. Mix everything well, salt, add spices and pour water.

Mushrooms are cooked in a slow cooker with meat and vegetables in the “Baking” mode for 50 minutes. From time to time, the dish needs to be stirred.

Champignons with rice and cheese: a recipe for the Redmond slow cooker

Ingredients

• 400 g champignon
• 200 g rice
• 100 g of cheese (any)
• 5 tablespoons chopped onions
• 1.3 l of water
• vegetable oil, salt

1. Champignons with rice and cheese in a slow cooker - an ideal option for lean, but aromatic and tasty pilaf in a whip.
2. Pour oil into the multicooker bowl and fry the onions in the "Frying" or "Baking" mode.
3. Then add the washed rice, mix and cook until transparent, stirring regularly.
4. Rinse the mushrooms and cut them into large pieces.
5. Add them to the fried onions and rice. Pour in hot water.
6. Stir, close the lid and cook for 20 minutes. in the Low Pressure mode.
7. Put the dish on a warm plate and sprinkle with grated cheese.

Champignons with rice and cheese in the Redmond multicooker are distinguished by their excellent taste, like any other dishes cooked in the multifunctional appliance of this brand.

Recipe for mushrooms, rice and carrots in a slow cooker

Ingredients

• 400 g champignon
• 200 g rice
• 1 onion
• 1 carrot
• garlic (dried)
• water, salt

Sometimes it happens that the products in the house are running out, and you need to cook lunch or dinner right now.A recipe for a dish with champignons in a slow cooker will come to the rescue, in which there are the simplest components that are always at hand: mushrooms, rice and vegetables.

Wash the mushrooms, chop and boil in salted water. Peel the onion, chop finely, grate the carrots. Put all the ingredients in a multicooker bowl and pour water, salt, add garlic to taste. Cook in Pilaf mode for 40 minutes.

Mushrooms in cream sauce baked in a slow cooker

Ingredients

• 500 g champignon
• 30 g butter
• 12 cherry tomatoes
• 10 potatoes
• 1 onion
• 1 clove of garlic
• 1 tablespoon semolina
• 2 teaspoons of wheat flour
• ½ teaspoon pepper mixture
• 1 liter of water
• parsley, vegetable oil, salt

For mushroom sauce

• 100 g of sour cream 20% fat
• 30 g wheat flour
• 1 teaspoon of salt

For potato sauce

• 100 g of sour cream 20% fat
• 2 eggs
• salt

If you need to cook an unusual, complex, multi-component dish to pamper your family members or surprise guests, champignons in a multicooker sauce is just what you need.

Pour water into the multicooker bowl and place the steaming container. Put the peeled and cut into four parts potatoes. Cook in steaming for 20 minutes. After the beep, remove the potatoes and let it cool. Then pass through a meat grinder. Put sour cream on a deep plate and mix with eggs and salt. Then combine the sour cream sauce with the potato mass and mix everything again until smooth. Cover the plate with cling film. Set the “Baking” mode to 40 minutes. Pour vegetable oil into the multicooker bowl and fry the finely chopped onions until golden brown. Add chopped mushrooms to it and fry until the filling is ready.

After readiness, salt, pepper, add chopped garlic, sour cream and wheat flour. Mix well. Transfer the finished filling into a deep plate and cover it with foil. Lubricate the bowl with butter, sprinkle with semolina. Put half the potato mass, smooth and lay out the mushroom filling in an even layer. Put the remaining potato mass on top and flatten again. Cook in the “Baking” mode for 65 minutes. Then leave the casserole in the mode "Heating" for 20-30 minutes. After this, the mushrooms baked in a slow cooker, transfer to a dish and grease with butter on top. Serve with cherry tomatoes.

Stew with mushrooms, potatoes and zucchini in a slow cooker

Ingredients

• 250 g champignon
• 4 potatoes
• 2 cloves of garlic
• 1 zucchini
• 1 onion
• 1 tomato
• 1 carrot
• vegetable oil
• spices (any), water, salt

Ragout with champignons in a slow cooker is a dietary, but at the same time hearty dish that does not require expensive products, as the components in it are simple and affordable.

Wash and peel the vegetables. Dice the onion, potatoes, tomato and zucchini, cut the mushrooms into slices, grate the carrots on a coarse grater. Set the “Baking” mode, pour the oil into the bowl and fry the onions and carrots for 10 minutes. Add the remaining vegetables, salt, add spices and mix by pouring hot water so that it covers the ingredients. Cook the stew for another 50 minutes. in the “Baking” mode or 90 min. in the "Extinguishing" mode.

In addition, this recipe will appeal to those who want to cook champignons with zucchini in a slow cooker when the ripening season of this vegetable begins. The number of zucchini in this case can be increased to two.

Buckwheat with champignons in a slow cooker

Ingredients

• 1.5 cup buckwheat
• 1 can of canned champignons
• 2 small onions
• olive oil
• salt (to taste)

Mushrooms champignon, before cooking in a slow cooker with buckwheat, you need to chop and fry in olive oil along with chopped onions (baking mode, 20 minutes). Finish washed buckwheat with onions and mushrooms, pour water 1-1.5 cm higher than buckwheat, add salt. Enable buckwheat mode (time is set automatically). The dish is ready.

Champignon soup in a slow cooker

Ingredients

• fresh champignons - 600 g
• carrots - 1 pc.
• onions - 2 pcs.
• potatoes - 3 pcs.
• salt, black pepper, bay leaf to taste

Such a dish of champignons in a slow cooker, like soup, must certainly be on the dining table, because it is light, tasty and very aromatic. And what could be better than a cup of mushroom hot soup with vegetables!

1. Fry 300 g of mushrooms, chopped into small pieces, chopped onions and carrots in vegetable oil.
2. Transfer the contents of the pan to the multicooker bowl, add the remaining mushrooms and potatoes. Then put a bay leaf, add water to the mark "8", marked on the container.
3. Close the lid and set the timer for 40-50 minutes in the “Soup / double boiler” mode. Add salt and pepper to taste.
4. Fill the finished dish with oil.

Brown rice with champignons and asparagus in a slow cooker

Ingredients

• long-grain brown rice - 1.5 cups
• chicken or vegetable broth - 6 glasses
• shallots - 3 feathers
• asparagus stalks - 8-12 pcs.
• frozen peas - 1 cup
• champignons - 10 pcs.
• carrots - 1 pc.
• cherry tomatoes - 12 pcs.
• chopped parsley and chives - 1 tsp each.
• chopped greens of rosemary and thyme - 0.5 tsp each.
• grated Parmesan cheese - 0.5 cups.
• salt - 1 tsp.
• pepper - 0.5 tsp.

The recipe for champignons with cheese and rice in a slow cooker is interesting in a combination of components, due to which the taste of the dish is unusual and expressive.

1. Pour the required amount of brown rice into the pan and pour the broth, season with salt and pepper.
2. Cover, select “Pilaf / Buckwheat” program and cook for 40 minutes.
3. While the rice is being cooked, prepare and chop the remaining ingredients with the exception of the grated cheese.
4. After 40 minutes, add the vegetable mixture, mix and continue cooking until the slow cooker enters the “Keep warm” mode (about 10 minutes more).
5. Sprinkle with grated cheese and serve.
6. This recipe proves that you can cook an original dish from champignons in a slow cooker that even the most real gourmets will like.

Risotto with champignons and rice in a slow cooker

Ingredients

• long grain rice - 2 cups or 300 g
• olive oil - 50 ml
• onion - 1 pc.
• ham - 100 g
• champignons - 100 g
• chicken stock - 400 ml
• tomato sauce - 250 ml
• Parmesan cheese, salt, pepper to taste

Below is a recipe with a photo of champignons in a slow cooker with rice, ham, vegetables and Parmesan cheese for a more visual and simple preparation of a delicious dish.

1. Rinse rice under running water. Cut the ham and mushrooms into small pieces.
2. Pour olive oil, put chopped onions, mushrooms, ham and rice into the multicooker pan. Mix well.
3. Add chicken stock and season lightly.
4. Close the lid and select the "Pilaf / Buckwheat" mode.
5. The appliance will automatically switch to the heat maintenance mode approximately 15 minutes after the end of cooking. Serve with tomato sauce and Parmesan cheese.
6. Looking for interesting recipes with champignon mushrooms in a slow cooker, you can stop at the risotto, and then the housewife is guaranteed success at the table.

Canned champignons in sour cream in a slow cooker

Ingredients

• 700-800 g of beef
• 1 jar of canned champignons
• 1 pack of vegetable mix
• 1 cup rice
• 2½ cups of water
• 2-3 tbsp. l sour cream
• salt, black pepper

Recipes on how to cook mushrooms in sour cream in a slow cooker often include meat and the addition of some cereals, such as rice, which helps to create a hearty, juicy dish with a delicate taste.

Cut the beef pulp into strips, fry in a slow cooker in the “Baking” mode for 40 minutes. Add a jar of canned mushrooms, sour cream, salt, pepper to the meat.

In a steaming basket, build a cup out of foil so that steam passes along the edges from it. Pour 1 cup washed rice, vegetable mixture, pour water.

Put the form in the slow cooker with meat, cook in the "Stew" mode for 2 hours.

Pork with frozen champignons in a slow cooker

Ingredients

• 700 g pork
• 300 g whole small frozen champignons
• 1 onion
• 100 g sour cream
• 2 tsptomato paste or ketchup
• 2 tbsp. l flour
• salt

1. Frozen champignons, before cooking in a slow cooker, must be thawed and washed under running water.
2. Cut the meat into large cubes, chop the onion. Put the meat and onions in the bowl of the multicooker and cook in the “Stew” mode for 2 hours.
3. After 20 minutes, salt, add mushrooms, mix.
4. After 1 hour from the start of cooking pour sauce with sour cream, flour and tomato paste.

Sautéed champignons with chicken breast

Ingredients

• 4 chicken breasts
• 2 carrots
• 1 onion
• 3 tbsp. l sour cream
• 1 tbsp. l tomato paste
• 300 g champignon
• ½ cup water
• salt, pepper, herbs to taste
• margarine or vegetable oil, spices

In the “Baking” mode, fry onion, carrots and mushrooms in oil or margarine for 20 minutes. Mushrooms fried with carrots and onions in a slow cooker salt and pepper, put chicken breasts cut into pieces on top.

Mix sour cream, tomato paste and water, add salt, spices and herbs. Pour chicken breasts with this mixture.

Cook in the "Extinguishing" mode 1-1.5 hours.

Mushroom recipe with salmon in the Redmond slow cooker

Ingredients

• salmon - 1 kg
• champignons - 500 g
• carrots - 1-2 pcs.
• bow - 2 heads
• bay leaf - 1-2 pcs.
• butter - 100 g
• flour - 50 g
• sour cream - 100 g
• parsley - 5-6 branches
• salt to taste

Many recipes advise how to cook champignons in the Redmond multicooker, as this device has wide functionality and allows you to easily cook any, even the most complex dishes, for example, this.

Peel, rinse and cut fresh champignons into thin slices. Cook the mushrooms in butter in the "Stew" mode for 30-40 minutes. Turn off the slow cooker.

Put the mushrooms in a separate bowl. Cut the prepared salmon filet into portions, salt, pepper, put in a saucepan of the multicooker. Add the roots, spices, onions, pour a little water so that only cover the fish with vegetables. Set the extinguishing timer to 45 minutes. Turn off the slow cooker, drain and strain the broth, transfer the fish to a separate dish.

Put the mushrooms in the saucepan of the multicooker, pour the strained fish broth, season with passerized flour, mashed with butter, add sour cream. Set the “Warm-up” timer to 15 minutes.

Turn off the slow cooker. Put the fish on a dish, put the mushrooms on top, sprinkle with chopped parsley. It is recommended to serve rice with vegetables for a side dish.

Sterlet with champignons and cream in a slow cooker

Ingredients

• sterlet - 1 kg
• champignons - 500 g
• carrots - 1-2 pcs.
• bow - 2 heads
• bay leaf - 1-2 pcs.
• butter - 100 g
• flour - 50 g
• cream - 70 g
• parsley - 5-6 branches
• salt to taste

Sterlet with vegetables, mushrooms and cream in a slow cooker is a juicy, nutritious dish with a pleasant taste and aroma. It can be prepared for a gala dinner.

Peel, rinse and cut fresh champignons into thin slices. Cook the mushrooms in butter in the "Stew" mode for 30-40 minutes.

Turn off the slow cooker. Put the mushrooms in a separate bowl. Cut the prepared sterlet fillet into portions, salt, pepper, put in a saucepan of the crock-pot. Add the roots, spices, onions, pour a little water so that only cover the fish with vegetables. Set the extinguishing timer to 45 minutes. Turn off the slow cooker, drain and strain the broth, transfer the fish to a separate dish.

Put the mushrooms in the saucepan of the multicooker, pour the strained fish broth, season with passerized flour, mashed with butter, add cream. Set the “Warm-up” timer to 15 minutes.

Turn off the slow cooker. Put the fish on a dish, put the mushrooms on top, sprinkle with chopped parsley. Boiled potatoes can be served on the side dish.

Halibut with champignons in a slow cooker

Ingredients

• halibut - 1 kg
• champignons - 500 g
• carrots - 12 pcs.
• onion - 2 heads,
• bay leaf - 1-2 pcs.
• butter - 100 g
• flour - 50 g
• cream - 70 g
• parsley - 5-6 branches
• salt to taste

Cream of champignons in a slow cooker, cooked with halibut and vegetables - a win-win option in cases where you want something special, tasty, outstanding.

1. Peel, rinse and cut fresh champignons into thin slices. Cook the mushrooms in butter in the "Stew" mode for 30-40 minutes. Turn off the slow cooker.
2. Put the mushrooms in a separate bowl.
3. Cut the prepared halibut fillet into portioned pieces without bones, salt, pepper, put in a saucepan of the slow cooker.
4. Add the roots, spices, onions, pour a little water so that only cover the fish with vegetables. Set the extinguishing timer to 45 minutes.
5. Turn off the slow cooker, drain and strain the broth, transfer the fish to a separate dish.
6. Put the mushrooms in the saucepan of the multicooker, pour the strained fish broth, season with passerized flour, mashed with butter, add cream. Set the “Warm-up” timer to 15 minutes.
7. Turn off the slow cooker.
8. Put the fish on a dish, put the mushrooms on top, sprinkle with chopped parsley.
9. Serve with side dish.

Steamed champignons in a slow cooker

Ingredients

• 9 large champignons
• 1 carrot
• 1 small tomato
• 1 medium onion
• parsley dill
• salt, pepper to taste

Steamed stuffed champignons in a slow cooker will be a real find for the hostess in preparing the festive table. This gourmet dish can be enjoyed even by those on a strict diet. It is light, low-calorie, but at the same time satisfying, tasty, with a breathtaking aroma of vegetables mushrooms and herbs.

Peel, rinse and finely chop the onion. Rinse the carrots, peel, cut into thin bars. Rinse the tomato, cut into circles or cubes too. Rinse the champignons, separate the hats from the legs, chop the legs.

Pour vegetable oil into the multicooker bowl, pour out vegetables and chopped mushroom legs, set the mode to "Frying" for 10 minutes and cook, stirring constantly. After the time has passed, remove the vegetables in a cup, add chopped greens to them, add salt, pepper and mix. Stuff the champignon caps with the resulting minced meat.

Pour 1/3 of the water into the multicooker bowl, place the plastic bowl in the multicooker and put the stuffed champignons there.

Cook the stuffed champignons in a slow cooker in the “Steaming” mode for 30 minutes, then put them on a wide dish and serve.

Pike perch with mushrooms in sour cream and cream: a recipe for a slow cooker

Ingredients

• pike perch fillet - 700 g
• champignons - 300 g
• juice from half a lemon
• cheese - 50 g
• sour cream - 100 g
• cream - 100 g
• vegetable oil - 1 tbsp. l
• butter - 25 g
• ground black pepper - to taste, salt

Cut the fish into portions, salt, pepper to taste, pour lemon juice, leave to marinate for 20 minutes.

While the fish is pickling, chop the mushrooms and, constantly stirring, fry in the “Baking” mode for 10 minutes in a mixture of vegetable and butter.

Turn off the slow cooker. Lay the fish on top of the mushrooms. Mix sour cream with cream, pour the sauce into a slow cooker, mix. Grate the cheese, sprinkle on top. Set the baking timer for 45 minutes. Garnish with greens before serving.