Braised champignon dishes

As you know, champignons are not easy mushrooms, and the beloved by many is a tasty, fragrant and nutritious product that is added to many dishes, from cold snacks and salads, to hot soups, fries and even baked goods. To please the family, the recipes shown here with a photo will help you how to cook stewed mushrooms with meat and vegetables in the oven, in a pan, in a slow cooker and even in a cauldron.

Stewed mushrooms with potatoes, onions and carrots

Ingredients

• 300 g champignon
• 3 potatoes
• 1 carrot
• 1 onion
• 2 tbsp. l frozen green peas
• 2 tbsp. l vegetable oil
• 1 tbsp. l tomato paste
• green onions, salt

Stewed champignons with potatoes, onions and carrots or simply stew - a simple and tasty dish that will help the hostess to prepare lunch or dinner without unnecessary hassle and expense.

1. Peel the mushrooms, rinse, chop coarsely, fry in oil.
2. Add chopped onions, fry all together.
3. Pour 3 cups of boiling water, add tomato paste, bring to a boil.
4. Put diced potatoes, chopped carrots, frozen green peas, cook over low heat for 30 minutes.
5. Sprinkle with chopped chives before serving.

Fresh champignons stewed with potatoes in sour cream: recipe with photo

Ingredients

• 650 g fresh champignons
• 300-400 g of potatoes
• 2 onions
• 50 g butter
• 1 tbsp. l flour
• 1 cup thick sour cream
• dill, parsley
• salt, ground black pepper

The following is a recipe with a photo of stewed potatoes with champignons, with the addition of sour cream and herbs - a dish that will not leave indifferent lovers of hearty and aromatic food from mushrooms and vegetables.

Goulash with stewed tomatoes and champignons

Ingredients

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

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

In a deep pan, finely chop the finely chopped onions in the fat. Add julienne mushrooms and bell pepper, fry all together.Put sliced ​​tomatoes, salt and stew until cooked, adding water if necessary.

How to cook mushroom stewed mushrooms with peas in cream

Ingredients

• 500 g champignon
• 1 onion
• 1 kg of potatoes
• glasses of fresh peas
• Art. tablespoons of vegetable oil
• water
• 2-3 tbsp. tablespoons of cream
• salt, dill, parsley

What can be tastier for lovers of mushroom dishes than mushrooms in cream. It’s quite easy to cook them, and what kind of aroma these dishes give, and they have a taste - you’ll just lick your fingers.

1. Below is a recipe for how to cook stewed champignons in cream with potatoes, peas, onions and herbs.
2. Cut the peeled and washed mushrooms into slices and simmer in vegetable oil along with shredded onions.
3. Add small peeled potatoes and a little water or broth, season with salt and simmer for 10-15 minutes under the lid.
4. Then add the young peas and simmer until cooked.
5. Overripe peas should begin to be stewed simultaneously with potatoes.
6. A few minutes before the end of the stew add cream and simmer another 2 minutes.
7. When serving, sprinkle with chopped herbs.

Chips with Braised Mushrooms and Onions

Ingredients

• 500 g fresh or 250 g canned champignons
• 50 g fat
• 1-2 bulbs
• 8-10 boiled potatoes
• salt, caraway seeds, (broth)

1. Mushrooms cut into cubes, bacon and diced and stew with chopped onions, if desired, add a little broth.
2. Cut the potatoes into cubes or slices, fry with the remaining bacon until a crisp is formed.
3. Stewed champignons with onions mixed 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 for garnish.

Stewed potatoes with fresh champignons

Ingredients

• 750 g of potatoes
• 500 g fresh champignons
• 1-2 bulbs
• cups of sour cream
• 3 tbsp. tablespoons of oil
• 1-2 sprigs of parsley
• 1-2 bay leaves
• greens, pepper, salt - to taste

Scald mushrooms with boiling water, chop and fry in butter or vegetable oil along with chopped onions; cut peeled potatoes into slices and fry; combine everything, put in a pan, pour water to the level of the top layer, add sour cream, salt, bay leaf, black pepper, parsley sprigs and simmer for 25-30 minutes under the lid; remove parsley and bay leaf. Serve the stewed mushrooms with potatoes, vegetables and sour cream, sprinkled with chopped parsley, dill. You can use dried mushrooms, previously boiled, and instead of water, pour the potato-mushroom mixture for stewing with a decoction (on the rest, cook the soup).

How to cook stewed mushrooms with meat and rice

Ingredients

• 300 g fresh champignons
• 1 kg of beef
• 2 onions
• 8-10 pods of sweet pepper
• 3-4 hot pepper pods
• 6-7 cloves of garlic
• glasses of rice
• 4 tomatoes
• 6 tbsp. tablespoons butter
• parsley or dill (1 tablespoon)

How to cook stewed mushrooms with meat and vegetables - this is perhaps one of the most popular questions of housewives who want to cook something delicious and satisfying with mushrooms for lunch. As you know, mushrooms and beef gives a great combination, especially if these components are supplemented with vegetables. One of these recipes is described below.

Cut the meat into slices with a large walnut and fry. Add finely chopped onions and washed mushrooms (small ones can be put whole, and large chopped). Fry the mushrooms, pour 2 cups of hot water into a deep pan, put the mushrooms in it, add salt to taste and put on medium heat. Bring the meat to a half-preparedness and add coarsely chopped sweet pepper, hot pepper, garlic and rice. Lay the sliced ​​tomatoes on top. Bring to readiness over low heat. Before serving, sprinkle with parsley.

Creamy champignon recipe in a saucepan

Ingredients

• 500 g champignon
• 1 cup cream
• 1 tbsp. spoon of oil

What could be simpler than making champignons stewed in cream, as even a novice can make this very simple and fragrant dish.

Peel fresh mushrooms, rinse and scald, and then cut into slices, salt and lightly fry. After that, put them in a pan and pour boiled cream. Parsley and dill are tied, putting cinnamon, cloves, pepper, bay leaf in the middle of the bunch and put in the pan - in the mushrooms. Salt the mushrooms, cover and put in a moderately hot oven for 1 hour to stew. When the mushrooms are ready, remove the bound greens, and serve the mushrooms in the same bowl in which they were stewed.

 

Tender mushrooms stewed with cream in the oven

Ingredients

• Fresh champignons 100 g
• onions 2 pcs.
• flour 1 tsp
• butter 2-3 tbsp. spoons
• cream (20% fat) 50 ml
• cheese 50 g
• salt, ground black pepper - to taste

Stewed champignons with cream are very tender, and their aroma will make the whole family quickly gather at the dinner table.

Mushrooms finely chop. Chop the onion finely. Mix onion and mushrooms, pepper, salt and fry, previously melting butter in a pan. At the very end of the frying, add a teaspoon of flour. Arrange the prepared mushrooms in the portioned julienne and pour the cream. Grate the cheese on a coarse grater and spread it over the crooks over the mushrooms with cream. Heat the oven to about 150 degrees and bake julienne until golden brown. Julien is served hot.

 

Mushrooms stewed in milk with vegetables

Ingredients

• 1 liter of water (or broth)
• 300 g quick frozen champignon
• 2 tbsp. tablespoons of flour
• 1 carrot
• 1 onion
• 1 potato
• 2 tbsp. tablespoons butter
• 2 eggs
• 1 tbsp. spoon of milk
• 100 ml cream
• salt to taste

In order to please relatives and friends and serve champignons stewed in milk with vegetables, you need to go through several stages of cooking this dish.

1. Defrost champignons, chop. Combine them with peeled and chopped carrots and onions, stew in a pan with butter (5 min).
2. Dry the flour, dilute with milk and mix with stewed vegetables and mushrooms. Put the mass in a pot.
3. Separate egg yolks from proteins, mix with cream, bring to a boil in a small container, stirring thoroughly, pour into a pot. Add peeled and diced potatoes, water or broth.
4. Close the pot with a lid and put in a moderately preheated oven for 35–40 minutes.
5. Mushrooms stewed in the oven with vegetables and cream, can be served as a first or second dish, always hot.

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 cups.
• salt - ½ tsp
• dried basil - 2 tsp.
• hot pepper mixture to taste
• salad leaves - 5–7 per serving

A dish of stewed mushrooms with chicken in a slow cooker will be appreciated by those who want to cook a complex and tasty dish, with a minimum of effort. The slow cooker 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 the field of cooking, create real masterpieces for lunch and dinner.

Rinse the meat. Rinse thoroughly and cut mushrooms nicely. Cut the onion into thin rings. Chop carrots finely. Cut the chicken into pieces the size of a tablespoon. Pour vegetable oil into the multicooker bowl. Fry the onion in BAKERY mode for 10 minutes. Fry the chicken with vegetables and mushrooms in the BAKERY mode for 20 minutes, stirring occasionally. Add water and salt, grated with basil. Stew the meat in the EXTINGUISHING mode for 2 hours, stirring occasionally. 10 minutes before the end of the program add garlic, grated on a fine grater. Season the finished chicken with a mixture of hot peppers (already on the plate!) To taste.

Champignons stewed with meat in a slow cooker served with lettuce for lunch or dinner, laid out for wide dishes.

Buckwheat with champignons and sour cream, stewed in a slow cooker

Ingredients

• 250 g champignon
• 1 onion
• 2 tbsp. tablespoons butter
• 3 tbsp. spoons of sour cream
• 2 cups buckwheat

To cook mushrooms with buckwheat stewed in sour cream in a slow cooker, you first need to pour the oil into the bowl, finely chop the onion and peeled and washed mushrooms, add them to the oil. Turn on the “Baking” mode (cooking time 10 min). Then open the lid, mix, add buckwheat, add sour cream and 1 glass of water, add salt, pepper and put it into “Pilaf” mode. After cooking, mix thoroughly.

Mushrooms stewed in mayonnaise with pork and prunes

Ingredients

• 1 kg of pork
• 100 g cabbage
• 500 g onion
• 200 g fresh champignons
• 1 tomato
• sweet pepper (red) 1 pc.
• prunes (seedless) 15 - 20pcs.

For the sauce

• 100 g mayonnaise
• 1 tablespoon of tomato sauce
• egg, greens

Mushrooms stewed in mayonnaise with pork and prunes - a dish with an unusual taste, which can be served on the festive table and get a storm of applause from guests.

Cut the products into medium-sized slices, lay in a roasting pan in layers in the following sequence: pork, cabbage, onions, mushrooms, tomato, pepper. Pour everything into a sauce made from mayonnaise, tomato sauce, finely chopped hard-boiled eggs and chopped greens. Put prunes on top.

Simmer 40 minutes in the oven over low heat without stirring!

How to cook delicious champignons with potatoes stewed in a cauldron

Ingredients

• champignons - 600 g
• potatoes - 500 g
• onions - 300 g
• soy milk - 100 ml
• vegetable broth - 100 ml
• marjoram, basil, paprika
• vegetable oil
• salt and pepper to taste

It is tasty to cook champignons with potatoes stewed in a cauldron - it means to win the heart of almost any man, because, as you know, the combination of meat and mushrooms, as well as cooked in a cauldron, is one of the most beloved among the majority of the stronger sex.

First you need to prepare the mushrooms - rinse, peel, cut into 3 - 4 parts, salt, pepper, leave to soak for half an hour. After this time, leave them to fry for 5 minutes in a pan with warmed vegetable oil and finely chopped onions.

Peel potatoes, wash, cut into circles, fry in another pan until half cooked.

After this, lay the potatoes and mushrooms in a cauldron in layers, sprinkle each layer with spices. Pour the dish with soy milk, add the vegetable broth, so that the potatoes with mushrooms were barely covered. Stew for 50 minutes. 5 minutes before cooking, add greens.