Vegetables stewed with mushrooms. Stewed vegetables with mushrooms Vegetables with mushrooms in a frying pan

We set it in the “quenching” program, on the timer for 1 hour.

Stewed vegetables with - the most interesting thing in blogs

Hi all! Why not try making us some vegetable and mushrooms? It’s very simple and, most importantly, useful. So to cook stewed vegetables with mushrooms, we will need: mushrooms, cauliflower, eggplant ~ 300 g each, one large carrot, one onion, one sweet pepper, a couple of tomatoes, a little growing oil, parsley, celery, dill, a mixture of aromatic herbs.

Stewed vegetables and mushrooms.

Cooking method

1. Place shredded cabbage, finely chopped carrots and parsley root in a deep frying pan with slightly heated sunflower oil and leave to simmer over low heat until slightly soft - covered.
2. In another frying pan, slowly fry the onion, cut into thin slices, in vegetable oil until golden brown, add the chopped boiled mushrooms, add salt and fry everything together thoroughly. When ready, cover with a lid and remove from the burner.
3. Cut the peeled potatoes into thin slices, place them in a deep frying pan on top of the stewing vegetables, add about a glass of water, let them boil and leave to simmer on low heat under the lid for another 5-10 minutes. Then add the onions and mushrooms, pour in a sauce of tomato paste mixed well with sour cream, mix everything in the pan, check for salt and let simmer for another 5-10 minutes.
4. When serving, add dill and green onions to each plate.

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Mushrooms with vegetables

For mushrooms stewed with vegetables, we need to take the following ingredients:

• 1 kg champignons
• 2 medium eggplants or 1 large
• 2 tomatoes
• 1 onion
• 2-3 tbsp. sour cream
• 0.5 tbsp. vegetable oil (preferably olive)
• greens, salt - to taste

Carefully wash the vegetables and mushrooms, peel the onions. Cut the champignons into not too small pieces and fry them over high heat in a small amount of oil.

While the champignons are on, cut the eggplants into cubes, sprinkle with salt and set aside for 5-7 minutes so that the bitterness goes away. Then add the eggplants to the mushrooms and pour the rest of the oil into the vegetables.

Chop the onion and finely chop the greens. First add onions to the mushrooms and eggplants, after 5 - greens and tomatoes.

Let the mushrooms simmer for 20-30 minutes. There is no need to add water: the vegetables will release their juice, and an excellent gravy will form. It is better not to eat the finished stew right away, but to let it brew, then it will become even tastier.

Stewed mushrooms with vegetables go well with spaghetti, buckwheat, rice and boiled potatoes.

Fried mushrooms with vegetables

Mushrooms with vegetables can not only be stewed, but also fried. To prepare this dish we will need:

• 300 g champignons
• 2 onions
• 1 carrot
• 4-5 cloves of garlic
• vegetable oil for frying
• herbs and salt - to taste

Wash and peel the mushrooms and carrots, peel the onions and garlic. Cut the onion into half rings, mushrooms and garlic into thin slices, carrots into thin strips. Finely chop the greens.

Heat in vegetable oil, add onion and garlic. Fry them over medium heat until a strong aroma begins to be felt. Let's add a little salt.

Add carrots to the pan. Fry the vegetables over low heat, stirring constantly, until the carrots are soft. Salt to taste.

Add champignons to the pan and fry for another 2-3 minutes. We taste the finished dish and add salt if necessary. Serve to the table, sprinkled with chopped herbs.

Mushrooms with vegetables in the oven

Another option for preparing vegetables is to bake them in the oven. To prepare this dish we will take:

• 500 g cauliflower
• 200 g champignons
• 100 g cherry tomatoes
• 2 zucchini
• 2 medium eggplants or 1 large
• 2 purple onions
• 2 bell peppers (red and yellow)
• 1 head of garlic
• 40 ml olive oil
• 2 tbsp. balsamic vinegar
• 0.25 tsp salt
• ground - to taste

We clean and wash the champignons. Wash peppers, tomatoes, zucchini and eggplants. Cut zucchini and eggplant into slices (thickness - about 2 cm). Peel the onion and cut into quarters. Remove the stem and core from the pepper and cut it into strips. We peel the garlic and divide it into cloves, and the cauliflower into large inflorescences.

Combine olive oil, balsamic vinegar, salt and pepper and stir to form a sauce. Place the chopped mushrooms and vegetables in a bowl, pour in the sauce and mix well with your hands.

Line a baking tray with baking paper. You can't use foil - the vegetables will stick to it. Place the vegetables on a baking sheet and bake in the oven preheated to 150-160°C for 30-40 minutes. Transfer the prepared vegetables and mushrooms to a dish and serve hot.

Bon appetit!

Recipe: stewed vegetables with champignons - all Russian recipes

Servings: 4

• 2 eggplants
• 3 bell peppers
• 2 zucchini
• 3 tomatoes
• 200 g champignons
• 1/2 lemon
• salt, pepper

Cooking method

Prep:15min › Cook:20min ›Total time: 35min

1. Cut the eggplants into slices, add salt and leave for 15 minutes.
2. Also cut the remaining vegetables, except tomatoes, into slices. Salt and pepper the zucchini and fry over high heat. Transfer the finished zucchini to a plate.
3. Place the peppers in one layer in a frying pan and fry a little over high heat, but not for long, so that the peppers remain a little crunchy. Then fry the eggplants.
4. Cut the tomatoes into 4 parts and fry for 2-3 minutes.
5. Cut the mushrooms into slices, sprinkle with lemon juice and simmer a little until the liquid disappears.
6. Place all ingredients in a dish, mix and sprinkle with lemon juice.

Cabbage with vegetables and champignons. recipe with photo, we will tell you how to cook!

Finely chop the cabbage.

Grate the carrots.

Cut the onion into cubes.

Wash, peel and cut the mushrooms.

Combine everything in a saucepan and pour in 100 ml of water and sunflower oil.

Place over medium heat and simmer covered for 5 minutes.

Open, the cabbage will settle a little, now it’s easier to mix and mix.

Cover again with a lid and simmer until half cooked over medium heat.

Add sour cream and spices, mix. Cook until fully cooked over low heat.

Bon appetit everyone!!!

Sunny House: zucchini stewed with mushrooms and vegetables in sour cream

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Fried vegetables with mushrooms - culinary recipe

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Stewed vegetables with mushrooms for those who are fasting - culinary recipe

Place a cauldron on the stove, pour 4 tbsp olive oil. l. While it is heating up, cut the onion into cubes, put the onion in the cauldron, stir.

We start cutting the carrots into cubes, put the carrots in the cauldron, mix.

We cut the mushrooms (in my case it was boiled honey mushrooms, which I found in the freezer), put the mushrooms in a cauldron, and mix them.

We cut the eggplants (with the skin previously removed) into cubes, throw them into the cauldron, and mix.

We cut the tomatoes into cubes, put them in a cauldron, and mix them.

Cut the potatoes into cubes, add to the cauldron, stir.

Shred the cabbage, also into cubes, into a cauldron, mix, cover with a lid and simmer over low heat.

After 15 minutes, add 6 medium cloves of garlic, diced, 2 tsp. salt, 1 tsp. ground black pepper and Caucasian spices (1 tsp each). I found: barberry, cumin, coriander and some other stuff (I don’t remember the names of the spices well, I add them by smell). That's it, after 45 minutes our stewed vegetables with mushrooms are ready. Add chopped herbs - parsley, dill and, in general, whatever you have on hand, let it brew for another 15 minutes and bon appetit!!!

A very simple dish made from the most affordable ingredients, suitable for a light dinner. I used a package of frozen champignons and a Mexican mixture of vegetables without rice - they sell it by weight in hypermarkets. It consists of corn, green beans, carrots and green peas.

But you can, of course, use any other vegetable mixture (a mixture with rice will add carbohydrates).

Products

• Mexican mixed vegetables without rice - 300 g
• Frozen champignons – 350 g
• Low-fat cheese 27% – 60 g
• Spices for vegetables (dried garlic, herbs) - 1/2 teaspoon
• Vegetable oil - optional (optional)

How to cook vegetables with mushrooms

1. We use frozen champignons, already cut into slices. Without defrosting, place in a frying pan and turn on low heat.
2. When the mushrooms are defrosted and the liquid boils, simmer for 15 minutes.
3. Add the vegetable mixture to the pan, again without defrosting.
4. Salt and add any spices you like (I used rosemary, paprika, dried garlic, a pinch of each).
5. Bring to a boil and simmer over very low heat, stirring occasionally, until all the liquid from the vegetables and mushrooms has evaporated (about 35 minutes). If after 35 minutes the vegetables and mushrooms are already ready, but there is still some broth in the vegetables, then turn the heat up to high and evaporate it in a couple of minutes.
6. While the vegetables are cooking, grate the cheese. Divide the grated cheese into two parts.
7. Add about 1/3 of the cheese (20-25 g) to the prepared vegetables and mushrooms, mix and place in a microwave or oven-safe dish.
8. Sprinkle with the remaining grated cheese and place either in the microwave under the grill for 5 minutes or under the top grill in the oven for 5 minutes so that the cheese melts and lightly browns.
9. Serve as a separate dish. Or with a good chop!

Products are given for two servings.

I add mixed cheese to the vegetables so that they can be laid out like a casserole without it falling apart. And it just tastes better.

I do not add vegetable oil or butter when preparing this dish. Firstly, vegetables and mushrooms are stewed here, not fried, which means no oil is needed.

And secondly, it is better not to heat treat any vegetable oil, but to compensate for the lack of fat with a tablespoon of flaxseed oil, taking it in its pure form before meals.

Nutritional value of products:

Stewed vegetables with mushrooms and cheese, nutritional value:

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, you don’t have to add tomato paste; many people prefer 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 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, we simultaneously 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 acquire 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

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.

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.