Braised champignon dishes

As you know, champignons are not easy mushrooms, and your favorite many delicious, fragrant and nutritious product that add for a variety of dishes, from cold appetizers and salads to hot soups, roast and even baking. To please the family will help given here recipes with photos of how to cook stewed mushrooms with meat and vegetables, in the oven, in a pan, in a slow cooker and even in cauldron.

Mushrooms stewed 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 without unnecessary the hassle and expense of making lunch or dinner

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.

Peel potatoes, cut into cubes, mushrooms – into slices, onions – half rings.

Heat oil in a pan, fry potatoes in a small fire until half ready.

Then add mushrooms and onions, sprinkle with flour, salt, pepper, mix, pour sour cream.

Simmer without stirring until tender.

Remove from heat and sprinkle with chopped herbs.

When serving, sprinkle with chopped dill.

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 champignons with tomatoes and bell peppers, cooked in the form of goulash – spicy, aromatic and beautiful A meal suitable for a weekday meal.

In a deep pan, finely chop the finely chopped onions in the fat. Add julienne mushrooms and bell pepper, fry everything together. Put sliced ​​tomatoes, salt and stew until readiness by 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 could be tastier for lovers of mushroom dishes than mushrooms in cream. Cooking them is quite easy, and what kind of aroma do such dishes, and their 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 some water or broth, season with salt and simmer for 10-15 minutes under the lid.
4. Then add the young peas and simmer it until full readiness.
5. Overripe peas should begin to simmer simultaneously potatoes.
6. Pour cream and simmer a few minutes before the end of the stew. 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 simmer with with chopped onions, if desired, add a little broth.
2. Cut the potatoes into cubes or slices, fry with the remaining lard until a crisp is formed.
3. Stewed champignons with onions mixed with potatoes, season salt and caraway seeds and fry for several minutes.
4. The garnish is suitable for stewed carrots or cabbage, as well as salad from raw vegetables.

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 cream oil or vegetable with chopped onions; purified cut potatoes into slices and fry; put everything together, put in pan, pour water to the level of the upper layer, add sour cream, salt, bay leaf, black peppercorns, sprigs of parsley and simmer under the lid for 25-30 minutes; remove parsley and bay leaf. Served champignons with potatoes, vegetables and sour cream sprinkled with chopped parsley, dill. You can use and dried mushrooms, previously boiled, and instead of water pour the potato-mushroom mixture for stewing with a decoction (on the remaining cook 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, perhaps one of the most popular questions of housewives who want cook something delicious and satisfying for lunch using mushrooms. As you know, champignons and beef gives excellent combination, especially if these components are supplemented with vegetables. One of such recipes are described below.

Cut the meat into slices with a large walnut and fry. Add finely chopped onions and washed mushrooms (small can be put whole, and large cut). Fry the mushrooms, pour in a deep pan 2 cups of hot water, put mushrooms in it, salt to taste and put on medium heat. Bring meat to semi-prepared 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 cooking champignons stewed in cream, because this very simple and fragrant dish can make even a novice.

Peel fresh mushrooms, rinse and scald, and then chop slices, salt and lightly fry. After that put them in pan and pour boiled cream. Parsley and dill tie, putting in the middle of the bunch cinnamon, cloves, pepper, bay leaf, and put in a pan – in the mushrooms. Salted mushrooms, cover cover and put in a moderately hot oven for 1 hour for extinguishing. When the mushrooms are ready, take out the associated greens, and the mushrooms serve 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 the aroma will make the whole family quickly gather at the dinner table.

Mushrooms finely chop. Chop the onion finely. Onions and mushrooms mix, pepper, salt and fry, previously melting butter in a pan. At the very end of the frying, add a teaspoon of flour. Put prepared mushrooms in portions juliennitsam and pour cream. Grate the cheese and grate put it on crooks over mushrooms with cream. Oven heat to about 150 degrees and bake julienne until formed golden crust. Julien is served hot.

Mushrooms stewed in milk with vegetables

Ingredients

• 1 liter of water (or broth)
• 300 g quick freeze mushrooms
• 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

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

1. Defrost champignons, chop. Combine them with peeled and chopped carrots and onions, stew in a pan with creamy oil (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 in potty. Add peeled and diced potatoes, water or broth.
4. Close the pot with a lid and put in a moderately heated oven for 35–40 minutes.
5. Mushrooms stewed in the oven with vegetables and cream, can serve as a first or second course, be sure to 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 stewed champignon dish with chicken in a slow cooker will appreciate those who wish to cook a complex and tasty dish, attaching to this 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 a large culinary experience, create real masterpieces for dinner and dinner.

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

Champignon stewed with meat in a slow cooker served with leaves salad for lunch or dinner, laying 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 champignons with buckwheat stewed in sour cream in slow cooker, first you need to pour oil into the bowl, finely chop onion and peeled and washed mushrooms, add them to the oil. Turn on the “Baking” mode (cooking time 10 min). Then open cover, mix, add buckwheat, add sour cream and 1 cup water, salt, pepper, put in the “Pilaf” mode. After 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

Stewed champignons in mayonnaise with pork and prunes – a dish with an unusual taste that can be served on the festive table and get a standing ovation from guests.

Cut the food into medium sized pieces, put in a roasting pan layers in the following sequence: pork, cabbage, onions, mushrooms, tomato, pepper. Pour in all the 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 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

Tasty to cook champignons with potatoes stewed in a cauldron – means to win the heart of almost any man, because, how It is known that the combination of meat and mushrooms, as well as cooked in a cauldron – is one of the most beloved among most representatives strong sex.

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

Peel, rinse, rinse and fry potatoes in another pan until half cooked.

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