Mushroom stew - a thick and rich dish that is prepared with meat, cereals and a variety of vegetables.
This is exactly the variant of food that does not have strict rules and can consist of what is in the kitchen.
But one thing that remains unchanged is mushrooms.
And still you need to know something about them.
Mushroom stew - general principles of preparation
Fresh, dried, pickled or frozen mushrooms are used for the dish. Usually, they are slightly fried before laying in a dish, which improves the taste of the dish and makes it more fragrant.
Mushrooms can be used forest or greenhouse. They are cut into cubes, slices or laid whole. It is recommended to boil mushrooms from the forest as well as dried until half-cooked and only after that use for the dish.
What can be added to mushroom stew:
• meat;
• bird;
• vegetables;
• cereals;
• legumes.
The ingredients are laid raw, pre-fried or boiled, depending on their type. For stewing, liquid is added to the stew. It can be water, broth, vegetable juices or decoctions. All kinds of herbs and spices are welcome.
Stew with mushrooms and meat
The recipe for a hearty and very nutritious mushroom stew with meat. Beef is used, but you can also put pork or lamb. Pitted tenderloin is used.
Ingredients
• 0.7 kg of beef;
• 0.5 kg of champignons;
• 2 tablespoons of flour;
• 0.5 kg of potatoes;
• 0.2 kg of carrots;
• 0.1 l of oil;
• 0.2 kg of onions;
• spices.
Cooking
1. We wash the beef, dry it. Cut into cubes, as for cooking goulash.
2. Put half the oil in a saucepan or cauldron, heat it up. Add beef, fry. Then cover and simmer in your juice for about half an hour. If the meat starts to fry earlier, then you can pour a little boiling water and slow down the process.
3. Rinse the mushrooms, cut in half, but if they are large, then into four parts. Sprinkle with flour and fry separately in a pan with the remaining oil.
4. Shred the onion with straws, send to the beef.
5. Next, pour the grated carrot, and after two minutes of frying, transfer the mushrooms from the pan.
6. Mix well, add chopped potatoes. If the tubers are small, then you can cut in half or in four parts. Cut large potatoes into 6-8 pieces. Grind is not necessary.
7. Add spices, salt and pour two glasses of boiling water. Cover the stew and simmer for about 40 minutes.
Vegetable stew with mushrooms and cabbage
This version of vegetable stew with mushrooms can be called not only vegetarian, but also dietary. This option is easily cooked on a stove or in a slow cooker, it does not require a lot of time.
Ingredients
• 0.3 kg of mushrooms;
• 0.6 kg of cabbage;
• onion;
• some oil;
• Bell pepper;
• carrot;
• two tomatoes.
Cooking
1. Cut mushrooms into arbitrary slices, put in a pan and fry until half-cooked.
2. Add the onions to the mushrooms and grated carrots and pass together a couple of minutes. We shift to the pan.
3. Straw chop the fresh cabbage. We also cut the sweet pepper. We shift everything to mushrooms, stir.
4. Rub the tomatoes. Just cut the tomatoes in half and three cuts to leave the skin. Pour into stew. If there are no fresh tomatoes, then you can use canned fruits or pasta diluted with water.
5. Stew the stew with salt, mix, pepper and cover. We put on the stove and simmer until done. Time depends on cabbage. If it is juicy and soft, then 10-15 minutes are enough. Hard cabbage can be stewed for up to 40-50 minutes.
Stew with mushrooms, rice and green peas
The recipe for non-standard stew, which is cooked with rice. Any cereal can be used, but it turns out better and more beautiful with long grains. Peas are canned.
Ingredients
• 0.4 kg of mushrooms;
• 0.5 cans of peas;
• 1 glass of rice;
• 3 carrots;
• 2 cloves of garlic;
• 2 onions;
• 2 tablespoons of tomato;
• oil, spices;
• 1 bunch of greenery.
Cooking
1. Rice must be boiled until half cooked in a large amount of liquid. It is important that the cereal is not digested and remains intact.
2. We chop all the vegetables with straws, throw them into a saucepan or a cauldron with hot oil, fry them.
3. Cut the mushrooms and send to the vegetables, cover and simmer for about ten minutes. After evaporating the natural moisture, lightly fry and add the tomato.
4. Put rice and green peas in a cauldron. Season with spices.
5. Pour a glass of boiling water, cover and simmer for no more than ten minutes.
6. At the end, add fresh herbs and chopped garlic under the lid, let stand to reveal the aroma. Stir before serving.
Vegetable stew with mushrooms and eggplant
Eggplants themselves remind mushrooms to taste, and if you add a little real champignons to them, you get a bomb. The taste of this dish is worth attention.
Ingredients
• 0.5 kg of eggplant;
• 0.25 kg of champignons;
• 0.2 kg of onions;
• 0.2 kg of sweet pepper;
• 300 ml of tomato juice;
• 0.07 kg of oil;
• clove of garlic and seasoning.
Cooking
1. Cut eggplant into large cubes and soak in salt water.
2. Cut the onions into large, thick half rings. Put in a pan and fry with oil.
3. Add mushrooms to the onion, brown over high heat.
4. Squeeze the eggplant from salt water, lay in the stew. If you want to get a brighter and more saturated taste, then the pieces can be fried separately in a pan.
5. Add spices and crushed garlic.
6. Last is sweet pepper.
7. We cut it, like onions, into rings, but not thinly.
8. Stir everything well, fill with tomato juice, add spices and simmer for about half an hour. Salt gently, as the eggplant was soaked in a saturated solution.
Pot stew with mushrooms and chicken
To prepare such a mushroom stew, you will need chicken fillet, as well as portioned pots.
Ingredients
• 0.3 kg of mushrooms;
• 0.1 kg of onions;
• 0.3 kg of chicken;
• 0.2 l of broth;
• 1 carrot;
• spices and butter.
Cooking
1. Mushrooms should be washed and cut into slices. Peel the bulbs and chop them in half rings. Throw it all together in a greased frying pan and fry over high heat. You do not need to languish and bring to readiness too.
2. Cut the chicken into strips, mix with fried mushrooms and onions.
3. Add carrots to them. You can cut or grate, but in this case on a coarse grater.
4. The future stew is salted, pepper and laid out in pots. If necessary, add garlic and tomato paste.
5. Pour the broth into the containers, into each equal amount.
6. Cover and send to the oven. Such pots are not prepared for long, usually half an hour at 180 is enough.
Vegetable stew with mushrooms and zucchini
This dish cannot be called festive or unusual. It is simple and very easy to prepare. But it turns out easy and very useful. We choose young zucchini for him, preferably small ones, so that you do not have to remove the skin and seeds.
Ingredients
• 0.4 kg of squash;
• 0.2 kg of carrots;
• 0.2 kg of champignons;
• 0.15 kg of onion;
• 50 ml of oil;
• spices, dill.
Cooking
1. Half the onion, cut into cubes, fry in a pan with all the mushrooms until half ready. Pour half the oil.
2. Rinse the zucchini, cut the ends and cut lengthwise into four parts. Then slices across.
3. Pour the rest of the oil into a cauldron or pan, fry the remaining onions with grated carrots, put zucchini and transfer the mushrooms from the pan.
4. Add salt, pepper, squeeze the garlic to taste, pour a glass of water and stir.
5. Cover and simmer for about twenty minutes. If desired, you can add tomato paste or sour cream.
Stew with mushrooms and sausage "Fast"
To cook this stew, pickled mushrooms and any sausage are used. You can take ham, sausages, smoked meats. The base vegetable is white cabbage.
Ingredients
• 0.2 kg of pickled mushrooms;
• 0.5 kg of cabbage;
• 1 onion;
• 0.2 kg of sausage;
• 30 ml of oil;
• 2 tablespoons of pasta;
• 1 carrot.
Any seasonings to taste greens and garlic.
Cooking
1. Throw the mushrooms into a colander and leave the liquid to drain.
2. Shred the onion in half rings, fry in a large saucepan until transparent.
3. Add chopped mushrooms. If they are small, for example, honey mushrooms, then you can throw the whole. Lightly fry.
4. Shred the cabbage and carrots, add the next to the stew. Fry until the mass settles and the volume decreases.
5. It remains to add chopped sausage. The size and shape of the pieces do not play a special role.
6. Tomato bred with a glass of broth or just water, pour vegetables. Do not forget to salt and season with spices to your taste. If the cabbage is juicy, then the liquid can be poured a little less.
7. Cover, simmer a quarter of an hour.
Vegetable stew with mushrooms and beans
The recipe for vegetable stew with mushrooms and canned beans. If desired, you can use boiled beans.
Ingredients
• 1 can of beans;
• 0.7 kg of potatoes;
• 0.3 kg of mushrooms;
• 50 ml of oil;
• 0.1 kg of onions;
• 0.1 kg of sweet pepper;
• spices;
• 1 bunch of dill.
Cooking
1. Pour all the oil into the cauldron at once, put on the stove.
2. Cut the onion and pour the fry. If you want, you can add grated carrots.
3. Shred the washed mushrooms in slices and transfer to the onion, fry.
4. Peel the potatoes, cut into small slices. Sweet pepper shred straws.
5. Add the vegetables to the half-prepared mushrooms, pour 400 ml of water and simmer under the lid for about fifteen minutes.
6. Open the jar of beans, pour the liquid. Spread in stew. We mix everything well, season with spices and salt.
7. Cover and simmer. Enough eight or ten minutes, not cook for a long time. At the end we put dill.
Mushroom stew - useful tips and tricks
• Stew is not a vegetable puree and moreover not a hodgepodge. Digestion of vegetables is not allowed, slices should be clearly visible. To do this, you must clearly follow the recipe and never lay all the ingredients at the same time.
• If mushrooms are collected in the forest, then preliminary boiling is required. In antiquity, onions were added to the pan to determine the toxicity. It was believed that if it darkens or turns blue, a bad mushroom is caught. If the bulb remains transparent and natural in color, then the product can be eaten.
• The acid contained in tomatoes inhibits the preparation of stews. If there is no time and you need to get the dish faster, then it is better to lay the tomatoes at the very end. The same goes for pasta or tomato juice.
• The stew will be more aromatic if several peas of pepper and a clove star are added to the cauldron during braising. It is advisable to remove these spices only when served.
• Stew vegetable stew can not only with tomato, but also with sour cream or cream. Mushrooms with dairy products are perfectly combined and become only tastier.
