Champignons with vegetables stewed in a frying pan. Stewed champignons with vegetables

With mushrooms, this is a tasty and healthy dish that can be prepared every day, including during church fasting. There are many options for preparing it: on the stove, in the oven, in a slow cooker, in pots. It could be cabbage with mushrooms, or many other delicious dishes. Recipes for preparing only some of them are presented in our article.

Vegetables with mushrooms stewed in pots

All the advantages of cooking are that most of the vitamins and minerals are retained in the products. Vegetables and mushrooms stewed in this way are not boiled, but simmered in their own juice. The dish turns out juicy and tender, with a rich vegetable taste.

To prepare it, you can take absolutely any vegetables. In our case, it will be white cabbage, champignons, potatoes (can be replaced with green beans), mini corn, onions, carrots, tomatoes and garlic. Before sending them, it is recommended to put them in cold water for 1 hour.

All ingredients for the dish are cut into cubes, onions and mushrooms are fried in vegetable oil until all the liquid has disappeared. Ripe tomatoes, at the rate of half a tomato per 1 pot, must be blanched, after making cross-shaped cuts.

Place the ingredients in a pot in layers and add a little water (about 100 ml). Then place the dish in the oven, preheated to 175 degrees. Vegetables with mushrooms stewed in pots will be ready in 35 minutes. 10 minutes before the end of cooking, add chopped garlic and herbs (optional).

Stewed vegetables with mushrooms: recipe for cooking in a slow cooker

Those cooked in a slow cooker are no less tasty and healthy. You can stew absolutely any vegetables together. The classic version is stewed with vegetables. The cooking time will be approximately 40 minutes, the mode is “Baking”.

First, all the vegetables according to the recipe are cut into cubes. Then the onions (100 g) and mushrooms (300 g) are pre-fried in the “Baking” mode until the liquid evaporates. After this, potatoes (400 g), carrots (150 g), zucchini (200 g) and other ingredients as desired are added. Lay out the vegetables in layers, cover the multicooker with a lid and simmer until done.

The taste of this dish can be made even more delicate if, before setting the desired multicooker mode, you add sour cream to it, at the rate of 250 ml for the specified amount of food.

Vegetables with mushrooms in the sleeve

To prepare vegetables with mushrooms according to this recipe, you will need potatoes, carrots, onions, and eggplants. Cut the champignons into large pieces. It will be enough to divide the broccoli into inflorescences, and the eggplant must be salted in advance to remove the bitterness. After all the ingredients are prepared, they need to be combined together in one bowl, salted, mixed with vegetable oil (a little) and placed in a baking bag.

Vegetables with mushrooms stewed in a sleeve will be ready in 45 minutes. If desired, 10 minutes before the end of cooking, the bag can be cut to give the mushrooms a golden brown crust. Now the vegetables can be placed on a dish and served as a side dish for meat or fish.

Recipe for cabbage with mushrooms

Anyone who loves vegetarian cuisine will definitely love this recipe. A delicious dish can be prepared with champignons, fresh wild mushrooms, and dried mushrooms. White cabbage is used in the recipe. In addition, you will need onions, carrots, tomato paste (2 tablespoons), salt and spices.

At the very beginning of cooking, you need to sauté onions (200 g) in vegetable oil, then grated carrots (200 g) and mushrooms. Simmer everything together until the liquid has completely evaporated. After this you can add cabbage. You will need the same amount of mushrooms as mushrooms, that is, 0.5 kg each. Simmer vegetables and mushrooms for another 15 minutes. After a while, add tomato paste, salt and pepper the dish, and add a little water if necessary. The stewed cabbage will be ready in 15 minutes. It turns out equally tasty both hot and cold.

Cabbage with mushrooms according to the recipe proposed above can be not only vegetarian, but also meat, if you add boiled meat, as well as sausages or sausage. In this form, it will be served to the table not as a side dish, but as an independent dish.

Stewed vegetables with mushrooms is a great idea for a healthy lunch or dinner, or a lean diet. In the summer, we make sure to make the most of fresh vegetables, but in the winter we make do with prepared reserves. The vegetable mix can always be changed: add or remove an ingredient, add bright notes with rich spices. You can also stew vegetables and mushrooms in a sauce - for example, tomato or cream sauce will be good. We take the most affordable mushrooms, which can be bought almost everywhere and always - champignons and oyster mushrooms. If desired and possible, you can add dry mushrooms.

Let's prepare all the products according to the list: mushrooms, vegetables, some spices and aromatic fresh herbs.

Peel and rinse the red onion, chop into thin half rings. Regular onions will also work.

Cut carrots and cabbage into thin oblong strips. We try to cut the vegetables into more or less the same shape; if you don’t like the stripes, cut everything into cubes, for example.

Pour literally a few tablespoons of oil into the frying pan and add assorted vegetables. Next, add the chopped bell peppers to the same pan.

At medium temperature, sauté the vegetables for several minutes, just sauté, do not fry.

At the same time, we wash two types of mushrooms under running water and wash off the remaining soil, which is often found in store-bought mushrooms. Afterwards, dry the mushrooms a little and cut into medium pieces. If the oyster mushroom is small, we disassemble it into individual mushrooms and place them as a whole.

We tear off the tails of the cherry tomatoes and divide each tomato into two to four parts. Place the tomatoes in the frying pan. Add spices at your discretion, also add finely chopped garlic. Add a ladle of water or vegetable/mushroom broth to the vegetables, maybe tomato, and simmer everything under the lid for 12-15 minutes. At the end, add some green peas, mix again and cook for a minute. We take a sample for spices and add the missing ones if necessary.

Stewed vegetables with mushrooms is a very tasty and healthy dish. Let's find out how to cook it!

Recipe for stewed vegetables with mushrooms

Ingredients:

• potatoes – 400 g;
• onion – 1 pc.;
• porcini mushrooms – 100 g;
• vegetable oil – 30 ml;
• flour – 10 g;
• tomato puree – 1 tbsp. spoon;
• bay leaf – 1 pc.;
• water – 100 ml;
• dill greens - optional;
• salt, pepper - to taste.

Preparation

Stewed vegetables with mushrooms in a slow cooker are prepared in the following way: first prepare all the ingredients. Boil the mushrooms, cool and cut into small slices. Finely chop the onion and sauté in vegetable oil. Then add flour, add tomato puree, stir well and sauté for another 5 minutes.

Next, pour in the mushroom broth and bring the sauce to a boil. Cut the potatoes into cubes, place them in the multicooker bowl and cook in oil in the “Frying” mode until half cooked. Pour the sauce over the potatoes, add mushrooms and bay leaves, salt and pepper to taste, and set the “Baking” program for 10 minutes. After the potatoes with mushrooms in the slow cooker are ready, sprinkle them with fresh herbs and serve immediately.

Vegetables stewed with mushrooms

Ingredients:

• butter – 50 g;
• bell pepper – 2 pcs.;
• onions - 2 pcs.;
• zucchini – 1 pc.;
• tomato – 2 pcs.;
• mushrooms – 300 g;
• mayonnaise – 100 ml;
• garlic – 3 cloves;
• eggplant – 1 pc.;
• greens are not for everyone;
• salt and pepper - to taste.

Preparation

We offer another recipe for how to cook stewed vegetables with mushrooms. Wash the zucchini, bell pepper, eggplant and tomato, cut into cubes and place in a saucepan. Fry the onions with chopped mushrooms and also transfer them to the pan. Add a little water, put a small piece of butter and put it on low heat.

As soon as everything boils, add a little and simmer for 30 minutes. At the very end, add the garlic squeezed out through a press and turn off the gas. Let the dish brew, add salt and pepper and serve.

You can do it using the same principle; your loved ones will be delighted.

Dear girls! Since you were looking for stewed champignons with vegetables, we will provide you with everything that interests you! In the column of recipes, which are located a little lower, it will not be difficult for you to see exactly it. It is worth noting that if you don’t find a recipe for stewing champignons with vegetables in the list below, then use the usual site search.

Products:
200 gr. stale bread
1-2 onions
400 g fresh mushrooms (we used champignons)
100 g sour cream
butter
hard cheese
salt

Recipe:
1. Cut the bread into small slices, add salt and fry in oil until soft and golden brown.

2. In another frying pan, fry the onion in butter.
3. Wash the mushrooms, chop them and add them to the frying onions.

4. Then pour in 100 grams of sour cream.

5. Mix thoroughly, close the lid and...

You will need (products):
Chicken (breasts possible) - 800-1300 g
Butter - 100 g
Champignons – 200 gr
Onion – 50 gr
Bell pepper – 50 gr
Milk - 0.5 l

Method of preparation (recipe):
1. Salt the prepared carcass, cut into portions, add seasonings to taste and fry.
2. Finely chop the mushrooms, cut the onions and peppers into rings. Place the chicken in a saucepan, sprinkle with chopped mushrooms and vegetables, pour in milk and simmer until done over low heat. Serve with gravy...

Veal stew with mushrooms (video recipe)

Products:
0.5 kg veal pulp
150g champignons
100ml vegetable oil
150g onions
150ml white wine
200g tomatoes in their own juice
100g flour
Garlic
Butter
Salt, pepper, herbs

Cooking method:
Cut the veal into medium cubes.
Cut the onion into cubes
Wash the champignons with flour to improve their appearance.
Finely chop the greens and garlic.
Mushrooms can be cut in half or not, depending on the time...

1 kg chicken, 400 g onions, 500 g champignons, 200 g butter, 500 g potatoes, 400 g sweet pepper, 300 g white wine, ground black pepper.

Rub the chicken with salt and pepper. Sauté chopped onions and peeled chopped champignons in oil, add a little water. Simmer until done. Fill the chicken with this mixture, sew it up, and fry on all sides in the remaining oil. After 15 minutes, add raw potatoes cut into slices and peppers cut into thin rings. Then pour in the wine, a little more water and simmer until done, pouring over the resulting sauce.

Ingredients:

300 grams of fresh champignons
6 potatoes
1 onion
1 carrot
parsley to taste
fresh dill to taste
ground black pepper to taste
salt to taste
sunflower oil for frying

Ingredients:

white bun

champignons - 200 grams

ham - 200 grams

sour cream or mayonnaise

greens - for decoration

Pasta "I want more"

Porridge "Assorted" with pumpkin and mushrooms

Pilaf "Sloth"

Fish "Night Fantasy"

We hope that the selection of recipes on the topic of stewing champignons with vegetables is exactly what you wanted to find. We will always be glad to see you!

Don't miss also:

Stewed cabbage goes well with fried mushrooms. The dish is prepared without meat, but despite this it turns out nutritious and satisfying. Pre-roasting the mushrooms and cabbage gives each ingredient a rich, vibrant flavor. Onions and carrots add a sweetish flavor, and tomato paste adds a slight sourness and colors the dish in an appetizing reddish color. However, if you don’t like it, then you don’t have to add tomato paste; many people like this option.

Which cabbage to use for stewing

Late winter varieties of white cabbage are suitable. Try to choose a thick fork, with juicy leaves that do not taste bitter, then during the stewing process the vegetables will not dry out and will turn out sweetish and juicy.

The so-called “spring” or salad cabbage, which still has green leaves and an unripe head, is not suitable for stewing. Also avoid using sauerkraut. In a duet with mushrooms, its taste will dominate, and the dish itself will turn out to be too sour.

Which mushrooms to choose

All types of mushrooms go great with cabbage. Not only champignons and oyster mushrooms are suitable, but also porcini mushrooms, boletus mushrooms, boletus mushrooms, etc. While the former are sufficiently chopped and fried, wild mushrooms require additional processing; they must first be boiled and only then can they be fried. If the forest products are not freshly picked, but dried, then they should be additionally soaked in water for several hours to wash out small particles of sand. But stewed cabbage, especially with porcini mushrooms, turns out to be more tasty and aromatic, compared to the more affordable champignons or oyster mushrooms.

Advice. You can use dried eggplants instead of mushrooms. When stewed with cabbage, they give a taste similar to mushroom.

Total cooking time: 50 minutes
Cooking time: 40 minutes
Yield: 4 servings

Ingredients

• white cabbage – 1 small fork (500 g)
• champignons – 300 g
• carrots – 1 pc.
• large onion – 1 pc.
• vegetable oil – 5 tbsp. l.
• salt and black pepper - to taste
• tomato paste – 1 tbsp. l.
• cumin – 1 chip.
• water 100-150 ml – optional

Preparation

We wash the champignons, clean up any contamination and trim the stems. Grind the mushrooms into slices, not too thin, the smallest specimens can be left whole. Heat 2 tablespoons of oil in a frying pan and add the champignons.



Fry the mushrooms until fully cooked - over high heat, without a lid, stirring frequently. All the liquid should leave the pan, and the mushrooms themselves should brown. But under no circumstances allow them to burn, otherwise the dish will taste bitter. At the very end, add salt and pepper to taste, then pour them into a separate bowl and set aside. Is it possible not to fry mushrooms, but to add them raw to the cabbage? You can, but then the taste and consistency will be like boiled ones, and the dish will not receive a pronounced mushroom aroma.



While the mushrooms are fried, at the same time we chop the cabbage - as for pickling, that is, with long and oblong strips. Add a couple of pinches of salt and lightly knead with your hands so that the cabbage releases its own juice. Combine with carrots, chopped on a coarse grater, mix everything. Heat the frying pan until red hot (you can use the same one you used to fry the mushrooms, no need to wash it), pour in 3-4 tablespoons of vegetable oil and add a mound of cabbage.



Fry over high heat, without a lid, stirring often with a spatula so that our cabbage does not burn.



After 15-20 minutes, when the cabbage is browned (but do not let it burn, it should just become softer and take on a pinkish tint and noticeably decrease in volume), add the diced onion to the pan. There is no need to spare onions; the more of it, the tastier the dish will be in the end. Stir and continue frying for another 5-7 minutes, until the onion is soft.



Next, we take a sample - if the cabbage is a little hard (depending on the variety), then cover with a lid and simmer until soft, stirring from time to time, over medium heat. If it is already soft, then immediately add a spoonful of good tomato paste and a pinch of coriander. Continue cooking for another 1-2 minutes until the pasta browns.



Return the previously fried mushrooms to the pan with the stewed cabbage. If the cabbage is slightly dry, then add a little 100-150 ml of boiling water (optional). Adjust the amount of salt to taste and simmer for another 5 minutes, covering with a lid.



Cabbage stewed with champignons in tomato sauce turns out very tasty, juicy and aromatic. Let the dish sit under the lid for half an hour and serve. Equally tasty hot or cold.

Stewed cabbage with mushrooms and potatoes

Another variation on how to deliciously stew cabbage with mushrooms is to add potatoes to them. Potatoes will make the dish more filling. To prevent it from becoming too hard or, conversely, turning into a puree, you should first fry it with cabbage until almost done and only then simmer for 5-7 minutes in tomato sauce.

Ingredients:

• white cabbage – 500 g
• potatoes – 300 g
• onions – 1 pc.
• carrots - 1 pc.
• champignons - 150 g
• tomato paste - 1 tbsp. l.
• sunflower oil – 5 tbsp. l.
• pepper and salt - to taste

Fry the mushrooms, cut into slices, over high heat, stirring until all the liquid leaves the pan, add salt and pepper to taste. Add tomato paste and about 30 ml of water, bring to a boil and remove from heat, set the mushrooms aside.

In a large frying pan, fry shredded cabbage mixed with grated carrots (you need to rub the cabbage with your hands with salt to release the juice), stir often so as not to burn. After about 15 minutes, as soon as the vegetables become soft, add potatoes, cut into small cubes, and diced onions. We continue to fry everything together for about 5-7 minutes over medium heat, without a lid.

At the final stage, when the potatoes and cabbage are almost ready, combine them with mushrooms in tomato sauce. Mix everything, adjust the amount of salt and spices to taste, cover with a lid and simmer until cooked over low heat. Before serving, sprinkle with chopped dill. Bon appetit!

Stewed cabbage with mushrooms and chicken

Another variation on how to deliciously stew cabbage is a recipe with potatoes and chicken. In terms of the number of ingredients and cooking technology, follow the above recipe, replacing the potatoes with 200 grams of chicken fillet.

Preparation

Cut the chicken fillet into medium-sized cubes and fry for 4-5 minutes until half cooked until golden brown. Next, add sliced ​​mushrooms to the meat, cook over high heat, stirring, evaporate all the liquid, add salt and pepper, then tomato paste and 50-70 ml of water. Bring to a boil, remove from the stove.

We cook cabbage and carrots separately from the meat and mushrooms (fry them in a frying pan), after 10-15 minutes we add onions to them, cook for another 7 minutes. At the final stage, when the vegetables are almost ready, combine them with chicken and mushrooms in tomato sauce. Test for salt and spices and simmer under a closed lid over low heat until fully cooked.