Mushrooms with vegetables: delicious recipes

Mushrooms with vegetables - a great option for those who make the menu according to the rules of healthy eating. Such delicious dishes are suitable for fans of vegetarian cuisine, as well as for fasting. But if you add meat to the main ingredients, you get a hearty meal for a daily meal or a solemn feast. You can cook vegetables with champignons both in the oven and in the pan, and if there is multivarka the process will be much reduced.

Champignon mushrooms with vegetables stewed in a pan

Mushrooms with vegetables in a pan.

Ingredients

• 400 g champignon
• 800 g cabbage
• 120 g of potatoes
• 150 g onions
• 60 g fat
• salt
• cumin to taste

To fry mushrooms with vegetables in a pan, the mushrooms must be washed, peeled, finely chopped, tossed in a hot pan, heated until juice appears, then add lard and caraway seeds. Salt and fry. In another pan, fry peeled and chopped potatoes with chopped onions. Extinguish cabbage separately. Combine the prepared mushrooms with potatoes with cabbage in one deep pan, fry for another 5 minutes.

Mushrooms with vegetables, bell pepper and zucchini.

Ingredients

• 800 g champignons
• 2 sweet red peppers
• 2 small zucchini
• 1 medium onion
• 6 tbsp. tablespoons of olive oil
• 2 tbsp. tablespoons butter
• 150 ml of broth (from cubes or concentrates)
• 2 tbsp. tablespoons of soy sauce
• 1 pinch of sugar
• salt
• pepper to taste

Mushrooms with potatoes, onions and tomatoes.

Ingredients

• 300 g fresh champignons
• 100 g onions
• 450 g boiled potatoes
• 250 g fresh tomatoes
• 25 g butter (or margarine)
• greens and salt to taste

1. Wash the mushrooms, peel, finely chop, fry in a pan in vegetable oil.
2. Boil the potatoes in slightly salted water, cut into circles.
3. Separately, fry the onion, sliced ​​in rings.
4. Spread the prepared ingredients on a wide dish in the following order: boiled potatoes, fried mushrooms, onion rings.
5. Spread the potato slices around the potatoes, fried in oil (or margarine).
6. Sprinkle mushrooms with vegetables, stewed in a pan, chopped herbs.

Stewed vegetables with champignons cooked in a multicooker

Champignons with vegetables in a slow cooker.

Ingredients

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

Rinse mushrooms, chop, salt, sprinkle with seasoning. Peel and chop the onion. Pour vegetable oil into the pan. Set the “oven” mode to 3rd level for 10 minutes. Stir occasionally. While the oven is warming up, fry the mushrooms, put in a separate container. Put potatoes in a slow cooker, add salt and add mushrooms. Cook in the Multi-Cook mode 5 min.

Champignons with meat and vegetables in a slow cooker.

Ingredients

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

1. To prepare mushrooms in a slow cooker, vegetables with mushrooms need to be washed, peeled.
2. Cut the meat into cubes or cubes, grate the carrots, cut the onions into cubes.
3. Cut the mushrooms into slices.
4. Fry the meat in a bowl of a multicooker in oil in the “Baking” mode for 20 minutes, stirring occasionally.
5. Add mushrooms and cook for another 10 minutes.
6. Then put onion and cook for another 15 minutes.
7. Coarsely chop the potatoes and add to the meat and mushrooms.
8. Mix everything well, salt, add spices and pour water.
9. Set the “Baking” mode and cook for 50 minutes, stirring from time to time.

Braised champignon with vegetables in a slow cooker.

Ingredients

• 500 g champignon
• 4 potatoes
• 2 onions
• 2 tablespoons of vegetable oil
• ground black pepper
• salt

Pour vegetable oil into the multicooker bowl, put the chopped mushrooms and cook in the Express mode for 15–20 minutes to evaporate the liquid. Then add finely chopped potatoes and finely chopped onions, salt and pepper. Mix everything and cook for another 25-30 minutes, stirring occasionally.

Mushroom casserole with champignons and vegetables 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

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 sauce with the potato mass and mix 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 finely chopped onions until golden brown. Add chopped mushrooms to it and fry until the filling is ready.

After readiness, fried champignons with vegetables according to this recipe need to be 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 multicooker in the “Heating” mode for 20-30 minutes. Transfer to a dish and brush on top with butter.

Serve vegetables with champignons, stewed in a slow cooker, with cherry tomatoes.

Vegetable stew with champignons in a slow cooker.

Ingredients

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

Wash and peel the vegetables. Dice the onions, 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.

How to cook delicious champignon dishes with vegetables

Mushrooms stewed with vegetables.

Ingredients

• 500 g fresh (or 250 g boiled salted) champignons
• 50 g fat (or fat)
• 1 onion
• 2-3 carrots
• 1 parsley root
• ¼ head of cabbage
• 500 ml of water (or broth)
• 6-8 potatoes
• 1 cup peas
• 1 cup beans
• 2 tbsp. tablespoons of tomato puree
• 120 g sour cream
• chives (or green)
• dill (or parsley)
• salt

1. Champignons cut in half. Pour oil into a saucepan, heat, put vegetables into it, cut into small cubes, sauté for 5 minutes. After time, pour water or broth into vegetables, simmer until half-cooked. Then add the potatoes, sliced ​​into quarters, to the vegetables. Simmer until cooked.
2. When the vegetables and potatoes are almost ready, you should add to them separately stewed champignons, tomato puree and chopped greens. To salt.
3. Mushrooms with vegetables, prepared according to this recipe, goes well with meat: fried, boiled, smoked.

Mushrooms stewed with tomatoes and onions.

Ingredients

• 400 g fresh champignons
• 1 onion
• 50-60 ml of vegetable oil
• 1 tbsp. flour spoon
• 180 ml of decoction
• 250 g sour cream
• salt
• 500 g fresh tomatoes
• dill

Fry the peeled and chopped mushrooms with onion in oil, sprinkle with flour and let it lightly brown. Then add the broth and sour cream, stew and salt. Cut tomatoes into slices, mix some of them with mushrooms and stew. Fry the remaining tomatoes separately and put on top when serving. Garnish the dish with chopped dill (or its stems).

Garnish with mushrooms stewed with vegetables, serve fresh boiled potatoes, carrots and cauliflower, as well as a green salad of fresh cucumbers and radishes.

Mushrooms stewed with fish and vegetables in the oven.

Ingredients

• 500 g fish fillet
• 1 onion
• 1 carrot
• 1 parsley root (or 1 slice of celery root)
• 1 pickle
• 1 apple
• 1 cup pickled champignons
• 120 ml of broth, 2-3 tbsp. tablespoons of tomato puree (or 3-4 fresh tomatoes)
• 1 tbsp. a spoonful of parsley (or chives)
• 4–5 slices of lemon
• butter
• salt
• lemon juice (or vinegar)

1. Cut the fish into narrow slices, sprinkle with vinegar (or lemon juice), sprinkle with salt and let stand 10-15 minutes in a cold place. Then transfer to a greased form (or to a refractory dish).
2. Cut vegetables and mushrooms into small cubes and simmer in a saucepan in a piece of butter. After some time, add the broth and tomato and cook for 8-10 minutes. The resulting sauce pour fish.
3. Simmer in a sealed container in the oven for 10-15 minutes. Sprinkle the finished dish with chopped herbs and garnish with lemon slices.
4. Serve boiled potatoes (or rice) and vegetable salad in a side dish with mushrooms with vegetables cooked in the oven.

Mushrooms stewed with tomatoes and onions.

Ingredients

• 300-400 g champignons
• 2 pcs. onions
• 4–5 Art. l oils
• 1-2 tomatoes
• 1 tbsp. flour
• parsley
• spices: red sweet ground pepper

To cook mushrooms stewed with vegetables according to this recipe, finely chopped onions are sautéed in oil. Add washed, sliced ​​mushrooms and stew until cooked. Sprinkle with flour and red pepper, add chopped tomatoes and stew for another 5-6 minutes. Add ½ cup of hot water and a few drops of vinegar (optional). Mushrooms are salted and stewed until cooked over moderate heat.

As shown in the photo, vegetables with champignons prepared according to this recipe are sprinkled with small parsley greens before serving:

Mushrooms with vegetables in the oven.

Ingredients

• 700-800 g of champignons
• 90 g butter
• 2-3 tbsp. tablespoons of oil
• 3-4 pcs. onions
• 2 pcs. carrots
• ½ celery (root)
• 2 tbsp. tablespoons of flour
• 3-4 pcs. tomato
• 2 cloves of garlic
• parsley
• spices: ground black pepper, bay leaf, lemon, salt to taste

Peeled and washed onions, celery, carrots and mushrooms are chopped and stewed in oil (from which one small piece is previously separated) and a small amount of water is added. Stew until tender. Diced tomatoes and spices are added. Everything is transferred to a heat-resistant dish, poured with flour diluted in cold water, sprinkled with oil and sprinkled with chopped parsley. Top with lemon slices (without skin and seeds). Bake in the oven for 30 minutes. Serve cold with dried bread or croutons.

If the mushrooms cooked in the oven with vegetables according to this recipe are served hot, then a few drops of melted butter are added to each serving.

Mushrooms stuffed with vegetables.

Ingredients

• 500 g champignon
• 2 tbsp. tablespoons butter
• 1 cup mashed potato
• 1 small pickle
• salt
• pepper to taste

1. Mushrooms to clean and wash. Hats (whole) put out in oil. Grind the legs and also stew, then mix with mashed potatoes. Good pepper, fill with a mixture of hats.
2. When serving a dish of mushrooms with vegetables, put a slice of cucumber on each hat.

Recipes for mushroom mushrooms stuffed with vegetables and baked in the oven

Mushrooms stuffed with vegetables in the oven.

Ingredients

• 400 g large mushrooms
• 100 g onion
• 200 g sweet pepper
• 100 g apples
• 50 g hard cheese
• 3 tbsp. l vegetable oil
• 3-4 sprigs of parsley
• ground pepper and salt to taste

1. To prepare mushrooms baked in the oven with mushrooms, you need to sort, wash, clean.
2. Carefully cut off the legs so as not to damage the caps.
3. Cut the legs into small strips.
4. Finely chop the onion, fry in vegetable oil until golden brown, add mushroom legs and fry for another 2-3 minutes.
5. Wash pepper, clean from stalks and seeds. Peel the apple and peel.
6. Cut pepper and apple into small cubes, add onion with mushrooms, chopped greens, salt, pepper and mix thoroughly.
7. Grease mushroom caps with butter and put on a baking sheet.
8. Fill them with minced meat, sprinkle with grated cheese on a medium grater and put in the oven.
9. Bake at 180-200 ° C for 20-25 minutes.
10. Ready mushrooms stuffed with vegetables and baked in the oven can be decorated with slices of colorful bell peppers and sprigs of herbs.

Stuffed fresh champignons with vegetables and feta cheese.

Ingredients

• 1–1.2 kg of fresh champignons
• 150 g butter (or 120 g ghee)
• 3 pcs. onions
• 100 g grated feta cheese
• 3-4 eggs
• 1 cup milk
• 3-4 pcs. tomato
• parsley
• ground black pepper
• salt to taste

To prepare mushrooms, baked with vegetables, mushrooms are cleaned and cut off the legs. Chopped onions and mushroom legs are stewed in ½ serving of oil, adding a small amount of water and a pinch of salt. Bring to a mild state, remove from heat and mix with chopped tomatoes and a boiled egg. Grated feta cheese, chopped parsley, black pepper and salt are added. A few drops of melted butter are poured into each mushroom (hat) and filled with the prepared mixture. Mushrooms spread in greased heat-resistant dishes, pour 2-3 tbsp. tablespoons of water. Mushrooms stuffed with vegetables, put in a moderately heated oven, after 4-5 minutes. watered with the remains of melted butter and bake for another 3-5 minutes. Beat the rest of the eggs with milk and pour the prepared mushrooms. Continue to bake until golden brown. Mushrooms stuffed with vegetables, served with vegetable salad.