Mushrooms with zucchini: mushroom recipes
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Honey mushrooms with zucchini cooked for the winter
A delicious combination of honey mushrooms with zucchini prepared for the winter will surprise you and give a lot of good impressions when you open the jars with the workpiece.
- Zucchini (young) - 1 kg;
- Honey mushrooms - 1 kg;
- Onion - 500 g;
- Tomato paste - 200 ml;
- Sunflower oil - 200 ml;
- Sugar - 100 g;
- Salt - 2 tbsp. l .;
- Ground black pepper - 1 tsp;
- Paprika - 1 tsp;
- Provencal herbs - ½ tsp.
Zucchini is cleaned and the core is taken out, cut into cubes and spread in a deep frying pan on heated oil. Fry until all the liquid has evaporated.
The peeled mushrooms are boiled in boiling water for 15 minutes, discarded in a colander and fried in vegetable oil until golden brown.
The onions are peeled, washed and finely chopped with a knife. Fry in a separate frying pan until soft, and then combine with mushrooms and zucchini in a deep saucepan.
Stir until smooth, add tomato paste, sugar, salt, mix again and simmer for 15 minutes. If the mass is thick, add vegetable oil.
Ground black pepper, paprika and Provence herbs are introduced, mixed with a wooden spoon and simmer for 20 more over low heat.
Distribute the entire mass into sterilized jars of 0.5 l and put in a pan with hot water for sterilization.
Sterilize the jars covered with lids for 40 minutes in order to further save our conservation without problems.
It is better to close the jars with plastic lids, allow to cool at room temperature and only then take them out to the cellar or refrigerate them.
Zucchini stew with boiled mushrooms: a recipe for a slow cooker
Zucchini with boiled honey mushrooms in a slow cooker is an excellent option for quick cooking, especially when guests are on the doorstep.
Cooking stew in a kitchen machine will only enhance the taste and aroma of mushrooms, as well as zucchini. All the nutritional properties of the main products will remain in the multicooker bowl.
- Honey mushrooms - 600 g;
- Zucchini - 600 g;
- Onion - 3 pcs.;
- Tomatoes - 3 pcs.;
- Olives - 10 pcs.;
- Water - 100 ml;
- Vegetable oil - 70 ml;
- Salt to taste;
- A mixture of ground peppers - 1 tsp;
- Garlic Slices - 3 pcs.;
- Sesame seeds - 2 tsp.
Ideal for cooking stew from zucchini with boiled honey mushrooms in a slow cooker will be the following option: mushrooms and zucchini are taken in the same proportions. In addition, sesame seeds and garlic cloves add a touch of Korean cuisine to the dish.
Honey mushrooms are cleaned, the lower part of the leg is cut, washed and introduced into a pot of boiling water. Honey mushrooms are boiled in salted water (1 tbsp. L salt in 1.5 l of water).After 20 minutes, the mushrooms are thrown into a colander and allowed honey mushrooms to drain well.
Then mushrooms are washed with running cold water and allowed to drain again. If there are large hats and legs, then they should be cut.
Tomatoes are washed and cut into slices, the onions are peeled, diced, the garlic is peeled and chopped with a knife, and the olives are cut in half.
Zucchini peeled, cut lengthwise and removed the core with seeds, cut into cubes.
The bowl of multicookers is greased with vegetable oil, spread onions, turn on the "Frying" or "Baking" mode, depending on the brand of kitchen equipment, and fried for 10 minutes, stirring occasionally.
Sliced zucchini, olives, tomatoes, all the spices from the list, water and salt, as well as boiled mushrooms are introduced. Stir and set the slow cooker in the "Extinguishing" mode for 1 hour.
After the sound signal, leave the multicooker lid closed for another 5 minutes, so that the dish is saturated with aroma.
Ready stew is served as an independent dish or in combination with slices of boiled potatoes.
Recipe for zucchini with mushrooms in the oven
The recipe for zucchini with mushrooms in the oven will appeal to all lovers of mushroom and vegetable dishes, as it will be baked in the oven under a cheese crust.
- Zucchini - 500 g;
- Honey mushrooms - 700 g;
- Onion - 4 pcs.;
- Vegetable oil;
- Garlic Slices - 4 pcs.;
- Salt;
- Sour cream - 100 ml;
- Cheese - 200 g;
- Ground black pepper - 1 tsp.
Zucchini is cleaned and chopped with a thin straw, fried until cooked in vegetable oil.
Honey mushrooms are boiled in salted water, and then fried until golden brown.
The onions are peeled, washed and cut into half rings, the garlic is peeled and cut into cubes, introduced into the mushrooms and fried together for 5-7 minutes.
Sour cream is added to the mushrooms, zucchini is added, mixed and simmered for 5 minutes over medium heat.
Salt to taste, sprinkle with ground pepper and mix.
The mass is distributed in baking pots and sprinkled with grated cheese on top of a large grater.
Put in a preheated oven and bake at 190 ° C for 30 minutes.
Dish with mushrooms, zucchini and cabbage
A dish with mushrooms, zucchini and cabbage - low-calorie, but quite tasty and aromatic. Try to cook it for your family for dinner, and she will be satisfied.
- Honey mushrooms - 700 g;
- Cabbage - 500 g;
- Zucchini - 500 g;
- Carrots - 2 pcs.;
- Onion - 4 pcs.;
- Vegetable oil;
- Salt;
- Ground pepper mixture - 1 tsp;
- Ground coriander - a pinch;
- Dill greens - 1 bunch.
Chop the cabbage, and cut onions, carrots and zucchini into small cubes.
Mushrooms are boiled for 20 minutes in salt water, then washed and allowed to drain.
In a deep frying pan in vegetable oil, fry zucchini and carrots for 20 minutes, add onions and fry for another 15 minutes.
- Lay the cabbage and mushrooms, mix, salt, sprinkle with coriander, a mixture of ground peppers, mix again.
Cover and simmer for 40 minutes, stirring occasionally so that nothing burns.
If the mass is dry, add 1 tbsp. water and stew again until tender.
When serving, decorate the dish with chopped dill.
Caviar from the legs of honey agarics with zucchini for filling
Such a treat is perfect for breakfast with sandwiches or light snacks at work.
In addition, caviar from the legs of honey agarics with zucchini is perfect as a filling for pancakes and pies. It can be added to scrambled eggs or wrapped in lettuce.
- Honey mushrooms (boiled) - 1 kg;
- Zucchini - 700 g;
- Onion - 5 pcs.;
- Carrots - 2 pcs.;
- Sunflower oil;
- Butter - 100 g;
- Marjoram - 1 tsp;
- Suneli hops - 1 tsp;
- Salt;
- Ground black pepper - 1 tsp;
- Wheat bran (small) - 2 tbsp. l
All vegetables are peeled, minced, separately fried in vegetable oil until tender.
Boiled honey mushrooms are fried in butter until golden brown, combined with vegetables and allowed to cool slightly.
Grind with a blender to a homogeneous mass, salt to taste and enter all the spices from the recipe, including bran. Bran improves the digestibility of fungi in the body, but they can not be added.
Mix, spread in a pan and simmer for 10 minutes over low heat.
Spread in glass jars or food plastic containers, and after cooling, put in the refrigerator.
