Ginger in the slow cooker: recipes for delicious dishes

Cooking in a slow cooker is a simple and quick process. FROM using this convenient and compact device, many housewives especially like to cook mushroom treats. So mushrooms mushrooms, cooked in a slow cooker with the addition of potatoes, carrots, cabbage and meat will become one of the most popular dishes on any the table.

To find out in more detail what exactly can be prepared from mushrooms in a slow cooker and how to do it in order to enjoy in the future the aroma and taste of your favorite fruit bodies, we offer several recipes with the appropriate step-by-step description.

Every culinary specialist, especially a beginner, can appreciate it. evaluate the operation of such a kitchen machine, because it saves time and strength, and also retains all the beneficial substances. Given in this article 11 recipes for saffron mushrooms in a slow cooker will help diversify not only your daily menu.

Such goodies will adorn even the festive season. a feast.

Ginger with cabbage in a slow cooker

If you don’t know how to feed your family for lunch, use a simple recipe for making saffron mushrooms in a slow cooker – with cabbage. I must say that such a lean dish will especially help those who diet or fasting.

• 500 g of mushrooms and cabbage of late varieties;
• 2 carrots and onions;
• 1 tbsp. l tomato paste;
• To taste salt and ground black pepper;
• 1.5 tsp Sahara;
• 5 tbsp. l hot water;
• 50 ml of vegetable oil;
• 2 pcs. bay leaf.

A simple recipe for cabbage with mushrooms cooked in slow cooker, described below in stages.

Mushrooms are cleaned of dirt and thoroughly washed.

Chop cabbage, carrots chopped on a coarse grater, onions cut into half rings.

Oil is poured into the multicooker bowl, turn on the “Frying” mode and mushrooms are laid out.

Fry until the liquid evaporates, about 10-12 minutes.

Introduce carrots and onions, fry until soft, stirring constantly with a wooden spoon.

Tomato paste is bred with hot water and introduced into the slow cooker along with shredded cabbage.

Add salt, pepper, add bay leaf and sugar, mix.

Close the cooker lid and turn on the “Extinguishing” mode at 40 min

After a beep, open the lid and put the dish in portioned plates. You can decorate mushrooms with cabbage if desired chopped parsley or dill.

Fried mushrooms with potatoes cooked in a slow cooker

Ginger and potato cooked in a slow cooker – aromatic and hearty meal.

It is used as a full meal for lunch or dinner in combined with vegetable salad or any sauce. After sound signal open the lid and put the dish in the serving plates. If desired, mushrooms with cabbage can be decorated with chopped herbs parsley or dill.

• 500 g of mushrooms;
• 300 g of potatoes;
• 1 pc. carrots and bell peppers;
• 1.5 tbsp. hot water;
• Spices – to your taste;
• Vegetable oil;
• Dill or parsley;
• Salt to taste.

Sausages fried in a slow cooker with the addition of potatoes are cooked by the recipe described below.

1. Peel the carrots, wash them under the tap and cut thin straws.
2. Pour 50 ml of vegetable oil into the multicooker bowl, put the carrots and set the mode “Frying”.
3. Fry for 5-7 minutes. and add pre-cleaned, washed and sliced ​​mushrooms.
4. Fry for 10 minutes. and introduce peeled and cut into cubes potatoes.
5. Pour in water, add spices to your taste, add and mix.
6. Enter the chopped noodles bell pepper and set on multicooker panels Quenching mode for 50 min.
7. After the sound signal, open the lid, sprinkle mushrooms with potatoes, chopped herbs (to taste) and close again cover, let stand for 10 minutes

Sautéed saffron pancakes in a slow cooker: a recipe for a hearty meal dishes

Ginger cooked in a slow cooker with sour cream – hearty and healthy dish that can perfectly satisfy hunger and add charge cheerfulness for the whole day.

• 600 g of mushrooms;
• 4 onion heads;
• 250 ml sour cream;
• 30 ml of vegetable oil;
• Ground black pepper – 1 tsp;
• Salt to taste;
• 1 bunch of green onions.

The proposed recipe for saffron saffron in a slow cooker is being prepared according to the step by step description.

1. Peel, rinse, cut and put mushrooms in a bowl slow cookers, where you first need to pour oil.
2. Turn on the “Frying” mode and fry the mushrooms for 10-15 min
3. While the saffron mushrooms are fried, peel, wash and cut into cubes onion.
4. Continue to fry for another 5 minutes, stirring constantly with wooden spatula.
5. Pour in sour cream, salt to taste, add ground pepper and mix.
6. Put the slow cooker into the “Extinguishing” mode for 30 minutes.
7. After the signal, open the lid and add chopped green bow.
8. Boiled potatoes, buckwheat can serve as a side dish to the dish or rice porridge, as well as pasta.

The recipe for saffron mushrooms with cinnamon in a slow cooker on winter

A crock-pot of any company can do a lot, and cook in it – a pleasure for the cook. Ginger cooked for the winter in slow cooker, in taste almost do not differ from traditional option.

However, the process itself is much more convenient and faster, all useful substances and trace elements of the main product.

• 1 kg of mushrooms;
• ½ tbsp vinegar 9%;
• 1 bunch of green dill;
• 1 tbsp. hot water;
• Salt to taste;
• Vegetable oil for frying;
• 1 tsp black pepper peas;
• 1/3 tsp cinnamon
• 3 inflorescences of cloves.

The recipe for saffron mushrooms in a slow cooker will make the workpiece excellent taste and spicy. Opening a jar of such mushrooms in winter, You can please your family by making a delicious salad, stew or first course.

1. Peel the mushrooms, rinse well and put in a colander to glass.
2. Put in the bowl of the multicooker, add water to completely covered mushrooms, and turn on the “Cooking” for 20 minutes.
3. Discard in a colander, drain and put back into the bowl slow cookers.
4. Pour in oil and fry saffron mushrooms for 15 minutes. in mode “Frying.”
5. Add hot water, vinegar, dill, salt to taste and other spices and spices.
6. Shuffle, close the lid and turn the “Extinguishing” mode on 60 min
7. After the signal, transfer the saffron mushrooms into sterilized jars, pour liquid from the multicooker bowl.
8. In each jar add 1 tbsp. l hot oil and roll up the lids.

How to fry saffron mushrooms in a slow cooker

Fried saffron mushrooms cooked in a slow cooker with meat are obtained hearty, tasty, fragrant. They are usually served with pasta. products, cereals or potatoes. They also go well with fresh vegetable salad.

In order not to serve the side dish in the future, it is possible in the process cooking recipe add tomatoes, potatoes or zucchini. It will take the same amount of time, but the result is full meal for dinner.

• 3 chicken legs;
• 700 g of mushrooms;
• 100 g of bacon;
• 50 ml of vegetable oil;
• 1 tsp ground black pepper;
• Salt to taste;
• 2 tbsp. l flour;
• 4 tbsp. l tomato paste;
• 700 ml of dark beer;
• 1 tsp thyme
• 5 shallots;
• 6 pcs carrots;
• 3 potatoes.

How to fry saffron mushrooms in a slow cooker with meat, will show step by step description of the recipe.

1. We set the mode “Frying” or “Baking” on the panel of the multicooker, pour in the oil and spread the bacon, cut into pieces.
2. Fry for 10 minutes and add chopped onion, grated on a coarse grater carrots, continue to fry all together until soft.
3. Introduce pre-peeled and sliced ​​mushrooms, fry 20 min
4. Pour 2 tbsp. l flour, mix and immediately introduce tomato pasta.
5. Add salt, add ground pepper, thyme and fry 3-5 minutes., stirring continuously.
6. Remove the skin from the meat, cut into small pieces and put into multicooker bowl.
7. Pour beer and set the mode “Extinguishing” for 40 minutes.
8. Peel the potatoes, cut into strips and add to the bowl.
9. We turn on the “Extinguishing” mode for another 30 minutes. and wait for the sound signal.
10. We leave the dish in the multicooker bowl under the closed lid for another 10-15 minutes to insist.

Sautéed mushrooms in a multi-pot, stewed in sour cream with garlic

Delicious and tender saffron mushrooms stewed in a slow cooker in sour cream, Ideal for a full family dinner. Serve this the dish is possible with boiled potatoes.

• 1 kg of mushrooms;
• 5 onion heads;
• 1 tbsp. sour cream;
• 5 cloves of garlic;
• Vegetable oil – for frying;
• Salt to taste;
• 1 tsp ground black pepper;

Sausages stewed in a slow cooker with sour cream and garlic, cooked according to the proposed step-by-step description.

1. Mushrooms are peeled, washed and cut into small pieces.
2. Oil is poured into the multicooker bowl, mushrooms are laid out, the “Frying” mode is turned on.
3. Roasting is carried out for 20 minutes, and then introduced peeled and chopped onion in half rings.
4. Continues to fry for another 10 minutes, and then pours in sour cream.
5. Add salt to taste, ground pepper and chopped in small diced garlic.
6. On the panel of the multicooker the mode “Extinguishing” on 30 min
7. After the signal mushrooms in sour cream-garlic sauce are laid out in portioned dishes, optionally sprinkled with chopped herbs and served to the table.

How to cook delicious mushrooms with potatoes in a slow cooker and sour cream

Just a few ingredients, 1 hour time, and saffron mushrooms with potatoes in sour cream, cooked in a slow cooker, will amaze you and Your loved ones have amazing taste.

• 600 g of mushrooms and potatoes;
• 300 ml sour cream;
• Vegetable oil;
• Salt to taste;
• 1 tsp ground pepper mixture;
• 3 pcs. bay leaf;
• Dill or basil greens.

How to use a slow cooker to cook mushrooms with potatoes in sour cream?

1. Peel the potatoes, wash and cut into small pieces.
2. We apply the same procedure to mushrooms – we clear dirt, rinse and cut.
3. Pour oil into the multicooker bowl, spread the mushroom pieces and turn on the “Frying” mode on the panel.
4. Fry for 15 minutes, lay the diced potatoes and turn on the multicooker in the “Extinguishing” mode for 15 minutes.
5. After the signal, pour the sour cream, salt, pepper and add Bay leaf.
6. Mix thoroughly, turn on the “Extinguishing” mode for 30 min
7. As soon as the beep sounds, open the lid and on top sprinkle a lot of chopped herbs.
8. Potatoes in a slow cooker are very tender and delicious. His can be served both cold and hot.

How to marinate saffron mushrooms in a slow cooker

It turns out that in a slow cooker you can also pick mushrooms, and not just fry or stew. Try making pickled mushrooms, and make sure – fruit bodies are saturated, aromatic and crispy.

• 1 kg of mushrooms;
• 2 tsp each salt and sugar;
• 400 ml of water;
• 3 pcs. bay leaf;
• Vegetable oil;
• 2 cloves;
• 3 tbsp. l vinegar 9%;
• 4 cloves of garlic.

Use the proposed recipe with a photo of cooking saffron mushrooms in a slow cooker.

1. Peel, rinse and put the mushrooms in a bowl slow cookers.
2. Pour in water, pour in vinegar, vegetable oil, add salt and sugar, mix.
3. Turn on the “Extinguishing” mode on the multicooker panel for 15 minutes.
4. Add sliced ​​garlic, add bay leaves and cloves.
5. Turn the Extinguishing mode back on for 30 minutes, and after the sound signal to distribute the mass in sterilized jars.
6. Pour with hot vegetable oil (2 tbsp. In each jar) and roll up.
7. Insulate the blanket from above and place in a cool place on storage.

Ginger cooked with rice in a slow cooker

Ginger cooked in a slow cooker with rice can perform in as an independent dish or as a side dish for meat.

• 600 g of mushrooms;
• ½ tbsp white long-grain rice;
• 2 tbsp. hot water;
• 2 tbsp. l olive oil;
• 2 shallots;
• 2 tbsp. l butter;
• 3 tsp soya sauce;
• Ground black pepper and salt to taste;
• 3 tbsp. l chopped parsley and / or dill.

How to cook mushrooms in a slow cooker to a dish it turned out incredibly tasty and satisfying for every member of your families?

1. Rice rinse, remove all debris and pour water.
2. Peel mushrooms, rinse in a large amount of cold water and cut into slices.
3. Cut the onions, put in the bowl of the multicooker, pour in the oil and, turning on the “Frying” or “Baking” mode, fry for 5-7 minutes.
4. Put the mushrooms in the onion and continue to fry for 15 minutes., Constantly stirring with a special spoon.
5. Introduce butter, soy sauce, salt to taste and pepper, continue to fry for 10 minutes
6. Pour rice, mix, pour hot water and again mix.
7. Set the “Extinguishing” mode to 40 minutes, close the lid and wait a sound signal of readiness.
8. Allow to stand for 10 minutes., Arrange in serving plates and sprinkle with chopped herbs.

The recipe for vegetable stew with saffron mushrooms in slow cooker

Vegetable stew with saffron mushrooms cooked in a multicooker – a dish for those who consider themselves to be vegetarians, but not only for them.

• 2 pcs. zucchini, eggplant, onion, bell pepper and carrots;
• 700 g of boiled saffron mushrooms;
• 100 ml of vegetable oil (can be replaced with olive);
• Salt to taste;
• 1 tsp Sahara;
• 2 tbsp. l chopped parsley;
• 1.5 tsp ground black pepper.

The recipe for saffron mushrooms in a slow cooker includes phased description.

1. Peel, wash and chop all vegetables arbitrarily.
2. Put eggplant in a separate bowl, add a little salt, mix, leave for 40 minutes, and then compress with your hands from liquids.
3. Cut the mushrooms into slices and put in a multicooker bowl, pouring oil and set the mode “Frying” for 15 minutes
4. Add all the chopped vegetables, salt to taste, add sugar, ground pepper.
5. Shuffle and turn on the multicooker panel in the “Extinguishing” mode on 40 min
6. After a beep, open the lid, sprinkle on top chopped herbs and close again for 10 minutes to insisted.

How to cook mushrooms mushrooms in a slow cooker with buckwheat

This dish, prepared from saffron mushrooms in a slow cooker, turns out not only delicious and fragrant, but also very nutritious. Getting ready mushrooms with buckwheat in the “Pilaf” mode, which makes the dish crumbly.

• 600 g of mushrooms;
• 1.5 tbsp. buckwheat;
• 5 onion heads;
• 100 ml of vegetable oil;
• Salt to taste;
• 4 cloves of garlic;
• 5 tbsp. hot water.

How to cook mushrooms mushrooms in a slow cooker with buckwheat, will show a step-by-step description of the recipe.

1. Mushrooms and onions are cleaned, washed and chopped: onions – half rings, mushrooms – slices.
2. Pour oil into the multicooker bowl and spread the onion.
3. Turn on the mode “Frying” or “Baking” and lightly fry until golden color.
4. Add mushrooms to the onion and fry for 20 minutes with open the lid.
5. We wash buckwheat, remove the garbage and pour it into the mushrooms.
6. Pour in water, add salt, mix and stick throughout surfaces washed, but not peeled cloves of garlic.
7. We turn on the “Pilaf” or “Buckwheat” mode for 40 minutes. and wait for the signal readiness dishes. Buckwheat pilaf can be served with vegetable salad.