Oven stewed with mushrooms in the oven, slow cooker or cauldron

Mushroom stew recipes will be liked, first of all, those who do not like baked crust, but prefer food more soft consistency. In addition, dishes prepared by stews are more suitable for diet food, as they languish in their own juice without the use of excess oil. Well the third advantage of meat stewed with mushrooms is its unique taste and aroma.

Mushroom Chicken Stew

Marseille chicken

Ingredients: chicken – 1 kg, butter – 200 g, Marsala wine – 150 g, meat juice – 250 g, veal glands – 250 g, white wine – 100 g, ham – 100 g, mushrooms – 150 g, truffles – 30 g, potatoes – 500 g, bread croutons – 150 g, salt, pepper.

To cook the stew with mushrooms, prepared fillets and boneless chicken legs, salt, pepper and fry in oil until golden brown. Then pour the Marsala wine and meat juice and simmer until tender. As a side dish, cook stripped from films and veal glands stewed with butter and white wine, cooked and julienne ham, mushrooms cooked and stewed with butter and julienne truffles. Mix all cooked side dishes. Fry the potatoes in oil in the form of round balls.

Put the finished pieces of chicken on croutons, and place around bouquets garnish. Pour the juice in which the chicken was fried.

Chicken Leg with Mushrooms and Rice

Ingredients: 500 g champignons, 5 chicken legs (300 g each), 5 teaspoons of vegetable oil, salt, ground black pepper, 5 cloves of garlic, 5 tbsp. tablespoons dry mix for mushroom sauce, 5 tbsp. tablespoons of white wine, 5 sprigs of parsley.

Preparation: peel and chop mushrooms slices. Wash, dry the chicken leg with a paper towel or napkin, thoroughly fry on all sides in a hot vegetable oil, salt, pepper. Peel the garlic pass through the press and rub the peel on the legs. In fat left over from roasting, add mushrooms (3 min). Pour 2 glasses of warm water, bring to a boil and pour the mixture for the sauce, to stir thoroughly. Bring to a boil again, boil gently and pour in the wine. Put the chicken legs in the sauce. Stew under the lid 25 mines on low heat. Serve garnished with parsley. The best side dish is boiled rice with a salad of fresh tomatoes.

Chicken with mushrooms and olives

What you need: 1 chicken, 200 g of champignons, 150 g olives, 2 cloves of garlic, 1 cup milk, 1 broth cube, 2 tbsp. l flour, ground black pepper, salt

How to cook: Mix milk with flour and crumbled bouillon cube. Cut the chicken into pieces, put in the bowl of the crock-pot, pour the milk mixture. Cook in Extinguishing mode 1 hour. Add mushrooms, olives, passed through Press garlic, salt and pepper to taste. Cook stew with mushrooms in a slow cooker for another 1 hour.

How to cook pot stew with mushrooms

Kulesh with pork and oyster mushrooms

Ingredients: 400 g of pork pulp, 250 g. mushrooms (oyster mushrooms), 3 potatoes, 60 g. lard, 300 g. millet, 1 l. broth, 1-2 onions, 1 carrot, 30 g of dill, salt, black peppercorns, bay leaf.

Pork and lard cut into small pieces. Onions, carrots, peel potatoes, cut into small cubes. Fry pork on melted fat, add onions and carrots and fry until onions browned, after which it is necessary to add mushrooms. To lay out fried meat with mushrooms in portioned clay pots, pour hot broth, salt, add spices and pour washed millet. Put the pots in a preheated oven 180–190 ° С, stew the dish for about 50–55 minutes. On the table is a stew with serve in mushrooms in pots, sprinkled with finely chopped herbs dill.

Hungarian goulash with mushrooms

Ingredients: 300 g pork, 100 g veal, 100 g lamb, 400 g ceps, 2 onions, 50 g cream oil, 30 g. nutmeg, 10 g. caraway seeds, parsley, salt.

The pulp of pork, lamb and veal cut into pieces. To lay out meat in portioned clay pots, plentifully greased with creamy oil. Onion grate, fry in cream oil, add mushrooms and fry, put on meat, add salt, a little caraway and nutmeg, finely chopped parsley. Put the pots in the oven and, without adding liquid, stew the meat at a temperature of 140 ° C for 40 minutes.

Rabbit Roast with Forest Mushrooms in Kiev

Ingredients: 1 carcass of a rabbit weighing 1.5 kg., 4 bulbs, 100 g. peeled walnuts, 200 g. (fresh) forest mushrooms, 50 g butter, 100 g raisins, pepper, salt, herbs for decoration.

For sauce: 3 tbsp. l flour, 500 ml sour cream, 50 g. butter, pepper, salt to taste.

Wash the rabbit carcass, cut into portions, sprinkle salt and pepper and fry until half cooked. Chopped onion half rings, fry until golden brown. Peel the mushrooms cut into strips and fry. Fry nuts, peel them and grind. Wash and dry raisins. Put rabbit meat in portioned clay pots, add raisins, nuts, onions, mushrooms, pour in sour cream sauce. Put in meat stew with mushrooms, in oven and simmer for 25-30 minutes at a temperature of 180 ° C. Serve decorating with greens. Make the sauce. To do this, melt and warm in a saucepan, add the sifted flour, lightly fry, stirring constantly, add salt, pepper and sour cream.

See a selection of photos of recipes for stewed meat with mushrooms:

Cream recipes for meat stew with mushrooms

Veal stewed with creamy vegetables sauce


  • Veal – 600 g
  • Champignons – 300 g
  • Tomatoes – 2 pcs.
  • Sweet bell pepper – 3 amount
  • Carrots – 2 pcs.
  • Onions – 1 pc.
  • Garlic – 2 cloves
  • Butter – 3 tablespoons
  • Beef broth – 1 cup
  • Cream – 1 cup
  • Chopped dill greens – 4 tablespoons
  • Ground pepper and salt to taste

Cooking method:

Cut the veal into small pieces, salt and pepper, fry in oil on all sides and put in oiled enameled cast iron.

Peel and chop vegetables. Fry the carrots and onions in oil until half-preparedness. Add mushrooms and fry.

Add slices of peeled tomatoes to the meat and chopped bell pepper, fried vegetables with mushrooms and crushed garlic, pour in the broth and cream. Cover the cast iron put in the oven and cook the stew with mushrooms in cream until readiness.

Rooster with mushrooms (albufra)

Ingredients: rooster – 2 kg, butter – 200 g, rice – 200 g, broth – 600 g, fresh mushrooms – 120 g, truffles – 20 g, goose liver – 100 g, flour – 50 g, cognac – 30 g, white wine – 100 g, cream – 50 g.

Stuffed rooster stuffed with stuffed, cooked in the following way: add peeled rice in oil, salt with taste, pour the broth and simmer for 15 minutes. Add sliced ​​fresh mushrooms and truffles, sliced ​​and stewed with oil and salt to taste the liver. Mix well and with the resulting mixture, stuff the cock, sew it up, shape it, salt on the outside, grease and bake in a pan. Browning with all sides, pour in a cup of broth, cover and simmer a cock, turning over periodically and pouring juice until tender. After remove it from the oil and spasse flour in the same oil. Brown the flour, pour cognac, white wine, cream or milk and a cup of broth. Stir well, simmer for 10-15 minutes and skip through the press. Dress the cream with a slice oils.

Before serving, cut out the fillet of the rooster and take out the sternum so that open the filling. Lay fillet and legs near the rooster, garnish its filling and pour over the cooked sauce. Serve with salad of choice

How to cook stew with mushrooms and cheese

Mushrooms stuffed with mushrooms

Ingredients: 5 chicken legs, 500 g of mushrooms, 2 onions, 200 g cheese, 2 cloves of garlic, 1 egg, 100g mayonnaise, mushroom cube “Maggie”.

Preparation: gently with chicken legs peel off. Dice chicken and mix with raw the egg. Add chopped mushrooms to chopped mushrooms and onions. cube “Maggie” and fry in butter. Make minced meat mixing mushrooms, chicken and grated cheese. Stuffing peel with minced meat. After mixing mayonnaise with finely chopped garlic, coat the legs and put them in a cauldron, pour some water or broth (so that the legs were half closed). Put meat with mushrooms stew, in a cauldron, into the oven and simmer for 30 minutes.

Braised Chicken with Spicy Seasoning

  • Flour – 1 tbsp. l
  • Garlic and onion powder – 0.5 tsp each.
  • Ground paprika, salt – 0.5 tsp each.
  • Freshly ground black pepper – 0.25 tsp.
  • Chicken breast (fillet, sliced ​​in 4 cm slices) – 2 halves (250 g)
  • Olive oil – 1.5 tbsp. l
  • Onions – 1 pc. (large) + 6 pcs. (small)
  • Garlic – 1 clove
  • Dry white wine – 0.25 glasses
  • Mustard – 2 tsp.
  • Tomato paste – 1 tbsp. l
  • Chicken stock – 0.5 cups
  • Salt – 0.5 tsp.
  • Cheese – 100 g.
  • Freshly ground black pepper – 0.25 tsp.
  • Mushrooms, cut into quarters – 6 pcs.
  • Carrots – 1 pc.
  • Frozen peas – 0.5 cups
  • Fresh chopped thyme – 0.5 tsp.
  • Fresh chopped parsley – 1 tsp.
  • Sour cream – 2 tbsp. l

Mix flour, garlic and onion powder, paprika, salt, pepper and pour into a plastic bag.

Put sliced ​​chicken fillet in a bag and well shake to brew them with this mixture.

Heat the butter in a wide skillet and brown the chicken well. Take out the chicken and transfer to the multicooker pan.

In the same pan where the chicken was fried, put the garlic and onions and Pass for 1 minute, then pour in the wine.

Add mustard, tomato juice, chicken stock, salt, pepper and mix. Pour the contents from the pan into the multicooker pan, where already lies the fried chicken fillet.

Add onions, mushrooms and carrots. Mix well.

Close the lid, select the EXTINGUISHING mode and set the timer to 6 hours.

When 1 hour is left before cooking, add to slow cooker frozen peas, thyme and parsley.

When 5 minutes are left before cooking, add sour cream and mix, sprinkle with cheese on top. Serve stew with mushrooms and cheese with garlic mashed potatoes.

Wild mushroom stew recipes

Kuban stewed meatballs


  • Fatty pork – 150 g
  • Fresh forest mushrooms – 100 g
  • Rice – 2 tablespoons
  • Eggs – 3 pcs.
  • Onions – 3 pcs.
  • Flour – 1 tablespoon
  • Tomatoes – 2 pcs.
  • Tomato paste – 1 tablespoon
  • Vegetable oil – 2 tablespoons
  • White cabbage – 50 g
  • Garlic – 3 cloves
  • Minced dill greens – 2 tablespoons
  • Ground salt and pepper – to taste

Cooking method:

Boil rice in salted water until half cooked, lay on colander and drain.

Pork, cabbage, mushrooms, head through a meat grinder onions, rice and garlic. Add three egg yolks to the minced meat, chopped herbs, salt, pepper and mix everything thoroughly. Of this minced meat to form small patties.

Finely chop the remaining two onion heads and pass into vegetable oil in a deep pan, add tomato paste and fry a little more. Then gradually add half a cup to the onion hot water, mix, salt, pepper and bring to a boil. Put the cutlets in the sauce prepared in this way, simmer for about 30 minutes. Then put in a baking sheet, top on the meat, stew with forest mushrooms, put sliced ​​tomatoes and bake in oven, until a crust appears.

Yaroslavl chicken or turkey

Structure. Chicken or turkey – 600 g, creamy oil – 3 tbsp. spoons, flour – 1 tbsp. spoon, onion – 1 pc., carrots – 1 pcs., parsley – 1 root, celery, a little garlic, tomato puree – 3 tbsp. spoons stewed in their own juice porcini mushrooms or mushrooms – 1 a glass, salt, poultry broth – 1.5–2 cups, sour cream – 2 tbsp. spoons, dill, tomatoes – 4–5 pcs., side dish.

Slice poultry into portions, brown with all sides in oil and put on a dish that should be kept in warmer. Warm the tomato puree, grated or chopped roots in oil and flour, add chopped stewed mushrooms, sour cream and broth. Cook 6–8 minutes and season. Put the meat in the sauce and simmer on a weak fire under cover until cooked (25-30 minutes). If the bird old, then the meat must be stewed with seasonings in the broth, and flour and add sour cream later. Sprinkle the finished dish with chopped dill and garnish with sliced ​​tomatoes.

Serve boiled rice or boiled potatoes as a side dish, stewed vegetables and salads in marinade or from raw vegetables.

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