Fresh mushroom solyanka with vegetables

In the fall season there is a very large assortment various mushrooms.

Champignons, oyster mushrooms, butterfish and porcini mushrooms – all this is so inexpensive and quick to prepare. A very good way to feed household – make a hodgepodge with fresh fragrant mushrooms, which will not leave anyone indifferent.

In just one hour you can cook a hearty full dinner or make stocks of delicious refueling for the winter. The procedure is very simple, after all, fresh mushrooms are enough to boil or fry (if used forest, then boil before frying). They do not need soak and wait a long time until they swell.

Solyanka with fresh mushrooms and white cabbage

A special ingredient in this recipe is cabbage. Thanks to fresh fragrant champignons, the vegetable dish gains bright taste. For hodgepodge with fresh mushrooms and white cabbage cabbage is necessary:

  • 1 kg of champignons;
  • 400 g of cabbage;
  • onion – 2 pieces;
  • pickled cucumbers – 2 pieces;
  • 500 ml of hot tomato sauce;
  • 20 g of salt;
  • 40 g of sugar;
  • basil and pepper to taste;
  • parsley – 3 branches;
  • 50 ml of sunflower oil for frying.

Peel and slice the mushrooms.

Chop the vegetables into thin strips.

Fry the onion for 7 minutes and add mushrooms to it, sauté 10 minutes more.

Put the sauce, cucumbers, seasonings, herbs, salt, sugar and cabbage.

After stirring, set to languish under a closed lid for 20 minutes.

Mushroom hodgepodge of fresh porcini mushrooms and chicken

For a higher calorie and rich taste dishes are good add meat ingredients.

Mushroom hodgepodge of fresh porcini mushrooms and chicken not only the hostess herself will like it, but also everyone at home. Necessary components:

  • 1 kg of champignons;
  • 400 g chicken;
  • 2 pieces of onion;
  • salt and seasonings (ground pepper and allspice) taste;
  • 250 ml of tomato puree;
  • parsley greens optional;
  • 100 ml of sunflower oil for frying;
  • grated nutmeg.

Wash and clean the champignons, cut into thin slices. Fillet rinse, strip off the films and cut into cubes in diameter 1-1.5 cm. Peel the onion, then cut into strips. All these fry the ingredients alternately in oil until golden brown, combine and fill with tomato, add salt, pepper, herbs and nutmeg. Simmer in low heat for at least 20 minutes.

Smoked Mushroom

For a spicy taste and aroma, add some smoked meats to a dish (e.g. smoked chicken breast, pork ribs or ham). For a recipe for mushroom hodgepodge with smoked sausages from Fresh porcini mushrooms needed:

  • 1 kg butter;
  • onion – 2 pieces;
  • 300 g smoked ham;
  • 250 ml of Krasnodar sauce;
  • salt to taste;
  • 5 branches of dill optional;
  • 100 ml of vegetable oil for frying;
  • 1 pinch of red hot pepper (ground).

Peel and chop the oil and onion. Chop the ham thin bars. Fry onion in oil for 5 minutes, then add butter and fry until barely golden brown. Put the ham and fry for another 3 minutes. Pour the sauce with spices and salt. Stew under the lid for 20 minutes. Sprinkle finely before serving chopped greens.

Solyanka with celery, beans and fresh mushrooms

If you use the dish as a cold snack or salad, then a good option would be to add celery and boiled salad beans. For hodgepodge with celery, beans and fresh mushrooms necessary:

  • 1 kg of any fresh mushrooms;
  • 300 g of beans (boiled until half cooked);
  • 200 g celery;
  • 2 onions;
  • 250 ml of hot tomato sauce;
  • salt and pepper to taste;
  • 50 ml of olive oil for frying.

Peel the mushrooms, cut into slices, fry in oil until golden crust. In the same pan, pass the onion, chopped straws. Combine the fried ingredients with beans and sauce. After stirring, add the julienne celery and seasoning. Salt and simmer under the lid for 20 minutes.

Fresh mushroom, cabbage and sweet pepper solyanka

For lovers of vegetable dressings, a good solution would be to add bell peppers and cabbage. For cooking on recipe for hodgepodge from fresh mushrooms, cabbage and sweet pepper necessary:

  • 1 kg of fresh oyster mushrooms;
  • 3 pieces of bell pepper;
  • 2 onions;
  • 200 g of cabbage;
  • 250 ml of tomato sauce;
  • 50 ml of sunflower oil for frying;
  • black salt, sugar and ground pepper to taste;
  • 3 sprigs of dill.

Peel oyster mushrooms, peppers and onions, cut into thin strips and sauté until golden brown in the following order: onions, mushrooms, salad peppers. Pour the sauce, adding salt to it, sugar and ground black pepper. After stirring, pour into a container for oven and simmer for 20 minutes in low heat. Sprinkle finely when serving chopped dill.

Cooking hodgepodge fresh mushrooms for the winter

There is nothing better than the taste of fresh vegetables in the winter.

In order to close the gas station for the winter, just follow classic canning techniques. For cooking hodgepodge of fresh mushrooms, cabbage and bell pepper for the winter necessary:

  • 1 kg of fresh champignons;
  • 200 g of cabbage;
  • 2 pieces of sweet pepper;
  • 250 ml of tomato juice with pulp;
  • 40 g of salt;
  • 60 g of sugar;
  • 3 cloves of garlic;
  • 100 ml of vegetable oil for frying;
  • 3 pieces of bay leaf;
  • ground black pepper to taste;
  • 40 ml apple cider vinegar.

Peeled champignons, cut into thin slices, finely cabbage chop, sweet pepper cut into strips. Fry mushrooms and pepper to a golden hue for 15 minutes. Pour tomato by adding there cabbage, chopped garlic, sugar, salt, pepper and bay leaf. Boil for 20 minutes, pour in vinegar, simmer another 5 minutes, constantly stirring.

Sterilize jars and lids for a couple, pour boiling water into them vegetable mixture. Cork and wrap with a thick towel. Leave cool in a dark place.

About how to cook a hodgepodge for the winter from cabbage, pepper and fresh mushrooms, the video is presented below. Looking carefully him, learn the tricks of a simple and delicious home preservation.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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