Mushroom and vegetable dishes are a real find for those who strictly monitors his figure or sticks to the post. Similar dishes during the manufacturing process are baked in the oven or stewed with adding water, which means they require a lot less oil. Yes, and yourself vegetables as a component of such recipes are less caloric than meat components or flour base.
Stewed vegetables with mushrooms: recipes and photos of stew and goulash
Here you will learn how to stew vegetables with mushrooms.
Mushroom stew
Ingredients:
To prepare this dish from mushrooms and vegetables, it will take 7-8 salted boletus or boletus, 2 bulbs or bunch green onions, 3 tbsp. tablespoons of vegetable oil, pepper.
Cooking:
Finely chop the salted mushrooms, add lightly fried on chopped chives or onions in vegetable oil. All to mix. The stew of vegetables with mushrooms prepared according to this recipe sprinkle with pepper.
Mushroom goulash with tomatoes
Ingredients:
700 g of mushrooms, 1 tbsp. flour, 3 onions, 2 tbsp. spoons butter, 2 tbsp. tablespoons chopped dill, 1 sweet pepper, 3 tomatoes, 3 tbsp. tablespoons of sour cream, salt, pepper to taste.
Cooking:
Cut the processed mushrooms and fry in butter, then add fried onions, fried flour, chopped sweet pepper, salt.
Further, to prepare this dish of vegetables and mushrooms, everything put in a pan, add a little water and simmer for 10-15 minutes.
Add sliced peeled tomatoes and simmer another 10-15 minutes, and at the end of the stew add the sour cream and chopped greens of dill.
Chanterelle and Russula stew
Ingredients:
Chanterelles, russula, carrots, turnips, onions – all in equal proportions.
Cooking:
Sauté chopped mushrooms, diced carrots in oil turnips, chopped onions – all separately.
Put in a pan with thin mugs of raw potatoes, pour boiling water, tomato puree and simmer until cooked.
Sprinkle with dill, add sour cream and once again thoroughly boil.
Serve stewed vegetables with mushrooms to the table in a warm form with green salad.
“Stew logger”
Ingredients:
50 g tubular mushrooms (they can be replaced with chanterelles or other mushrooms), 3-4 potatoes, 3 carrots, 1 small head of colored cabbage, peas, a cube of meat broth, 1 leek, 100 ml of milk, 100 g of cream cheese, tomatoes, salt, pepper, parsley.
Cooking:
Boil 500 ml of water in a saucepan and dissolve a cube in it meat broth. In a boiling broth, cut into small slices potatoes, carrots and cauliflower. Let the vegetables boil 5 min, after which add peas and a little tomato paste. Tight cover the pan with a lid and bring the vegetables to readiness.
Sliced mushrooms and onions with rings in the browning on the fat and add milk. Add cream cheese in small slices to boiling milk broth, then season with spices.
Gently stirring the vegetables, pour the milk broth into the pan. Decorate mushrooms with vegetables prepared according to this recipe. tomatoes, sprinkle with parsley and serve hot.
Mushroom stew
Ingredients:
1 kg of mushrooms, 2 onions, 4 tomatoes, 2 tbsp. creamy spoons oil, 1 teaspoon flour, salt, pepper, herbs.
Cooking:
Peel the mushrooms, breaking off the legs, cut large mushrooms into several parts. Sliced onions lightly fry in 1 tbsp. spoon oil, mix with mushrooms and keep on fire until one of them all moisture will evaporate. Add flour, tomatoes (previously removing peel and taking out the seeds), salt, chopped greens. Keep on fire under the lid until the stew is extinguished. Serve cooked by this recipe for stewed vegetables with mushrooms is very hot.
Mushroom goulash
Ingredients:
1 kg of mushrooms, 2 pods of sweet red pepper, 6 pods green bell pepper, 4 tomatoes, 80 g of lard, 4 onions, salt.
Cooking:
Sliced finely chopped onion in fat, add peeled and washed mushrooms, julienne green and red bell peppers and sliced tomatoes.
Stew all products until cooked, if possible by adding water.
Look at the photo for recipes for stewed vegetables with mushrooms, presented above:
Recipes for preparing dishes from vegetables and mushrooms baked in the oven
The following describes how to cook vegetables with mushrooms in the oven to diversify your diet.
Beer onion with mushrooms
Ingredients:
1 white lettuce, 2 tomatoes, 1 boletus, 200 g honey mushrooms, 150 g of chanterelles, 200 ml of light beer, 150 g of smoked and boiled brisket, 30 g of hard cheese (e.g. Russian), 20 g peeled pine nuts, a small bunch of dill, several sprigs of fresh rosemary, salt to taste, vegetable oil for frying.
Cooking:
For this recipe, mushrooms with vegetables in the oven need to be cut brisket in small cubes. Wash, dry and peel the mushrooms, cut into small slices. Fry everything together on preheated vegetable oil 15-20 minutes Add nuts, chopped dill and rosemary, salt.
Peel the onion, dip for 5 minutes in boiling water. Cool cut off the top and take out the core with a spoon. Start received a mixture.
Remove the stalks from the tomatoes, cut them crosswise, lower in boiling water for 2-3 minutes. Peel, chop vegetables into small pieces cubes. Put in a deep baking dish.
Stuff onion, place on tomatoes and pour beer. Bake in an oven heated to 180 ° C for 15 minutes. Grate the cheese on a fine grater. Sprinkle baked vegetables with mushrooms onions 4-5 minutes before cooked.
Squash with mushrooms, ham and nuts
Ingredients:
2 squash, 200 g low-fat ham, 150 g fresh champignons, 150 g carrots, 1 onion, 100 g rice groats, 100 g sour cream, 50 g butter, 30 g peeled pine nuts, several sprigs dill, salt – to taste, 30 ml of vegetable oil for frying.
Cooking:
Cut the tops of squash. Remove core and finely chop the flesh.
Rinse the rice groats thoroughly, boil until half cooked in salted water for 10-12 minutes
Peel onions and carrots. Wash, dry and peel the mushrooms. Cut carrots into strips, onions and ham – small cubes. Finely chop the mushrooms.
Fry ham with vegetables and mushrooms on a preheated vegetable oil until soft vegetables. Put in a separate container, add chopped dill, rice, pine nuts, sour cream and half the butter.
Stuff the squash with the mixture, close the cut tops. Sprinkle with the remaining melted butter. Bake vegetables with mushrooms in the oven, heated to 180C, for 25 minutes
Ceps with tomatoes
Ingredients:
For this recipe, baked vegetables with mushrooms will need 500 g porcini mushrooms, 3 fresh tomatoes, 2 tbsp. tablespoons of vegetable oil, 1 onion, 2-3 cloves of garlic, 2 tbsp. spoons of breadcrumbs, salt, pepper to taste, parsley, 3 tbsp. grated spoons cheese.
Cooking:
In large sturdy caps of porcini mushrooms cut from the middle piece of pulp. Finely chop this pulp and mushroom legs, fry on oil with chopped onions, season with garlic, salt, pepper, breadcrumbs. Fry mushroom caps in oil, tomatoes cut into circles and also fry.
Place tomato slices in a pan, put on them fried mushroom caps filled with minced meat. Sprinkle grated mushrooms cheese and bake in the oven. A dish of baked vegetables and mushrooms will be ready when the cheese is lightly browned.
Vegetables with mushrooms
Ingredients:
200 g eggplant and zucchini, 100 g sweet pepper, 100 g green onions, 250 g of mushrooms (porcini or champignons), 300 g tomatoes, 1/4 cup sunflower oil, salt, herbs parsley.
Cooking:
For cooking dishes from baked vegetables and mushrooms eggplant need to cut into cubes, salt and let them lie down for 30 minutes. Then wash in cold water and squeeze.
Remove the rods from the sweet pepper pods seeds, cut each pod into 6-8 pieces and hold 2-3 min in boiling water.
Zucchini peel and cut into small slices. Chives split into pieces 2-3 cm long, then wash fresh mushrooms, peel and chop them into slices.
Lightly fry all prepared vegetables individually on pan with sunflower oil, put in a pan, add sliced tomatoes, several branches of parsley, mix and bake in the oven for 20-25 minutes.
Serve oven-baked vegetables with mushrooms in hot or cold as a separate dish, with boiled potatoes or friable rice porridge – to fish or meat.
How to cook simple vegetables and mushrooms in the oven
Peasant Mushrooms
Ingredients:
1 kg of mushrooms, 100 g of onions, 100 ml of olive or 100 ml butter, 30 g tomato puree, 800 g rice, parsley, ground red pepper, salt.
Cooking:
Boil mushrooms in salted water. Spasser finely chopped onion in butter or olive oil, add ground to it red pepper and tomato puree and pour mushroom broth. Welded cut mushrooms into slices, put in sauce, add rice, sprinkle finely chopped parsley, mix well and put on 20 minutes into the oven.
Oven-baked vegetables cooked according to this recipe with serve hot with mushrooms, and if the dish is cooked in olive oil – can be cold.
Mushrooms Stuffed Eggplant
Ingredients:
1 kg of eggplant, 100 g of onions, 150 ml of olive oil, 20 g truffles, 200 g other mushrooms, 300 ml white meat sauce, 2 eggs, 150 ml of meat juice, 150 ml of tomato juice.
Cooking:
Before cooking mushrooms with vegetables, eggplant needs cut in half in length and deep-fry. From the middle cut a piece of pulp.
To finely chopped onions fused in olive oil add finely chopped truffles, other mushrooms and taken out of eggplant pulp, pour in white meat sauce, condensed with egg the yolk. Stuffed eggplant with the resulting stuffing, put into a greased baking sheet and an oven in the oven.
Before serving, pour meat juice seasoned with tomato juice.
Mushroom Pate
Ingredients:
250 g of mushrooms, 150 g of white bread, 1 onion, salt, ground pepper, 1/2 cup of milk, 2 egg yolks, 2 egg whites, fat, 2 Art. tablespoons of flour, grated cheese.
Cooking:
Fry onion, add finely chopped to it fresh mushrooms, salt, ground pepper and simmer under the lid until readiness. When the mushrooms have cooled, stir in them pre-soaked in milk and crumbled white bread, yolks and whipped egg whites.
Put this mass in a greased and floured form, put it in a deep pan filled with water and continue cook on the stove or in the oven for 40-50 minutes.
Sprinkle grated before serving. cheese.
Spinach with mushrooms
Ingredients:
For this simple dish of vegetables and mushrooms, you need 1 kg spinach, 150 g of mushrooms, 3 tbsp. tablespoons butter, 2 tbsp. spoons cheese, salt.
Cooking:
Sort spinach, wash in several waters, scald steeply salted boiling water, squeeze and put in a shallow pan, adding 1 tbsp. a spoonful of butter. Pre-peeled and chopped sliced mushrooms put stew separately with butter, then mix spinach with mushrooms, add grated cheese and 1 tbsp. a spoon oil, put in a clay form, put in the oven, sprinkled grated cheese and put on top a little butter. Keep a few minutes until browned.
What else can you cook with mushrooms and vegetables
And what else can you cook from mushrooms and vegetables – delicious and low calorie?
Mushrooms with pepper
Ingredients:
1 zucchini, 1-2 pods of sweet pepper, 4-5 mushrooms, 3-4 tomatoes, green onions, 1-2 tbsp. tablespoons of fat.
Cooking:
It is better to fry the chanterelles separately in sunflower oil, and the pigs – in sour cream.
From the pods of pepper, remove the rods with seeds, cut each pod for 6-8 pieces and hold for 2-3 minutes in boiling water.
Zucchini peel and cut into small slices. Chives cut into slices 2-3 cm long. Wash, clean, fresh mushrooms, chop into slices. Lightly fry the vegetables separately on pan, add to pan, add sliced into slices Tomatoes, mix, cover, simmer for 20-25 minutes. Serve with boiled potatoes or crumbly rice porridge, you can serve and as a side dish to fish or meat.
Mushrooms marinated with vegetables
Ingredients:
500-750 g of fresh mushrooms, 1-2 onions, 1 carrot, 1/2 root celery, 100 ml of vegetable or 120 g of butter, 2-3 tomato, 1 teaspoon flour, 1 teaspoon black pepper, 1 teaspoon salt, 1/2 cup of wine, garlic.
Cooking:
Peel and cut into small cubes onion, carrots and celery. Stew the roots in vegetable or butter. TO braised roots add fresh mushrooms, previously peeled, washed and not very finely chopped. When the mushrooms soften add finely chopped tomatoes, flour and black pepper, salt and wine. Pour the contents with hot water, lightly covering the mushrooms, and cook over low heat. Season the finished dish with crushed garlic.
Here you can see a selection of photos for recipes of vegetables with mushrooms, baked in the oven, or cooked on cooker:
