How much mushrooms to stew in a pan until cooked

Step by step recipe with photo

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

We will prepare all the products according to the list: mushrooms, vegetables, some spices and fragrant fresh herbs.

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

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

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

At medium temperature, we sauté vegetables for several minutes, we sauté them, do not fry them.

At the same time, we wash out two types of mushrooms under running water, wash off the remnants of the soil, which is often found in purchased mushrooms. After that, dry the mushrooms a little and cut into medium pieces. If the oyster mushroom is small, we disassemble it into separate mushrooms, put it as a whole.

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

Stewed vegetables with mushrooms are ready. Bon Appetit!

Mushroom and chicken salad

For him you will need:

1. 5 carrots.
2. Champignons - about 300 grams.
3. Chicken legs - 2 pcs.
4. Vegetable oil.
5. Onions - 2 heads.
6. Mayonnaise sauce.
7. Salt and black pepper.

The legs should be boiled and cooled. Separate meat from bones and skins, cut into medium-sized slices. Peel and wash the carrots, grind them with a grater. Cut onions into half rings, mushrooms into strips. Champignons and other vegetables are fried in a pan with vegetable oil and cooled. All components are mixed, sprinkled with pepper and salt. Season with mayonnaise sauce.

Ingredients

• chicken fillet - 1.5 kg
• fresh champignons - 500 g
• carrots - 3 pcs.
• refined vegetable oil - 3-4 tbsp. l.
• onions - 3 pcs.
• garlic - 2 cloves.
• water - 3-4 glasses.
• salt - ? h. l.
• dried basil - 2 tsp
• hot pepper mixture - to taste
• lettuce leaves - 5-7 per serving

We suggest you familiarize yourself with: Pickled cabbage with beets and carrots

A dish of mushrooms stewed with chicken in a slow cooker will be appreciated by those who wish to prepare a complex and tasty dish with a minimum of effort. The multicooker is very good at handling meat. In practice, meat dishes prepared with her help make husbands admire their wives, and wives, even without much experience in the field of cooking, create real masterpieces for lunch and dinner.

Rinse the meat. Rinse thoroughly and chop the mushrooms nicely. Cut the onion into thin rings. Chop the carrots finely. Cut the chicken fillet into tablespoon-sized pieces. Pour vegetable oil into the multicooker bowl. Fry the onions in the BAKING mode for 10 minutes. Fry the chicken with vegetables and mushrooms in the BAKING mode for 20 minutes, stirring occasionally.

Recipe "Stewed potatoes with dried forest mushrooms -" Very tasty "":

Put the dried mushrooms in a bowl and pour boiling water over it. We cover with a lid and leave to stand so that they are soaked for about an hour, but if you are in a hurry, then 20-30 minutes is enough, you just have to repeat it longer.
At this time, as the mushrooms swell, we peel the potatoes, and set it into small pieces that are convenient for you.
Pour the mushrooms together with the water in which they stood in a saucepan and put on the fire - after boiling, let it boil for about 15 minutes.
then peel the onions, chop finely and fry in vegetable oil until golden brown. While the onion is fried, the mushrooms are ready.
We drain the water from the mushrooms and pour cold water into the mushrooms and rinse them (there is a lot of sand in dried mushrooms, because when the mushrooms are dried, they are not washed, since they will become moldy and will rot)
Next, we cut into small pieces (this is if the mushrooms are dried large) and put in a pan with fried onions and fry over low heat until light crust (so that they can be taken) and at the same time we put the potatoes on the fire, fill them with water so that the potatoes are not covered with water ...
As the potatoes boil, after 15 minutes, add the fried mushrooms and onions to it and simmer until tender. 15 minutes before turning off, add sour cream to the potatoes.
Bon Appetit!!!

Stewed mushrooms - general principles and methods of preparation

Mushrooms can be cooked in a variety of ways, including frying, stuffing, salting, and so on. But a particularly tasty and fairly dietary dish is obtained by stewing mushrooms. It is not for nothing that this particular recipe is considered a classic of Russian cuisine, however, in the old days, mushrooms were not stewed, but simmered in a Russian oven. Of course, these days, baking is rather exotic, but you can cook a wonderful mushroom dish on an ordinary stove. You can add various ingredients to them, for example, meat will add satiety to the dish, and vegetables will make it a great solution for a vegetarian table. Stewed mushrooms go very well with sour cream, cheese, and onions. Before serving, it is best to season them with parsley, add garlic or coriander. You can eat stewed mushroom dishes both hot and cold.

Recipe for making champignons with cheese in a slow cooker

Usually such mushrooms are cooked in nature, over an open fire. But you can cook them at home, in a slow cooker. The indisputable advantage of this cooking method is that they do not need to be followed. We put it on, set the timer and do your household chores, and the dish will cook by itself! It turns out to be an excellent appetizer and an original independent dish.

For cooking you will need:

• large mushrooms;
• olive oil;
• any cheese;
• salt, pepper, seasonings;
• foil.

Get started cooking

1. Wash the mushrooms and remove the legs. Place them on a plate and pat dry.

2. Pour a little olive oil inside the caps, salt and pepper them to taste, add your favorite seasonings, for example, a mixture of Provencal herbs.

3. Cut the cheese into small cubes and fill the caps with it.

4. In the multicooker bowl, place 2 sheets of foil, matte side to the walls. Place the filled hats evenly inside the multicooker and wrap in the foil.

How to deliciously stew fresh champignons in cream in a pan?

And this is the fastest way to cook mushrooms so that they are juicy and aromatic. Memorize the recipe for a delicious dish for lunch or dinner!

For this recipe you will need:

• 600 g of champignons;
• 1 PC. Luke;
• 4 cloves of garlic;
• 50 g butter;
• 250 ml cream;
• salt, pepper, parsley.

How to extinguish correctly:

1. If the mushrooms are small, cook them whole. Cut the large ones in half (you do not need to grind too much).

2. Melt the butter in a skillet and fry the onion, cut into small cubes, until tender.

3. Send finely chopped garlic there.

4. After a minute, add the mushrooms, stir, salt and pepper a little. Simmer covered for 5 minutes.

5. When the mushrooms have started juicing, remove the lid and fry them for another 7 minutes, stirring constantly.

6. Then pour in the cream and continue to simmer for 10 minutes.Do not cover any more!

Add chopped parsley, stir and after a few minutes the mushrooms are ready, treat yourself to your health!

I share a little life hack. This dish can be cooked in large quantities and frozen for future use, so you will save cooking time. After warming up, it will not lose its taste, it will remain the same fragrant and juicy. In case of an unexpected arrival of guests, you only need to get it out of the freezer and warm it up - a wonderful snack is already on the table

Recipe "Champignons stewed in sour cream with dill":

Everything is very simple, so there are not many step-by-step photos. Prepare food. You can take any champignons (fresh, canned (but not pickled or salted) or freshly frozen). I prefer fresh or canned, but that's not the point. I have fresh mushrooms this time.

Mushrooms. Fresh - cut, boil in unsalted water (cook literally 5 - 10 minutes after boiling), drain. Canned - drain, cut if necessary. Frozen - blanch in boiling unsalted water (5-10 minutes), drain. Finely chop the dill (very finely). There is a lot of dill in the dish, for this reason, the smaller it is cut, the tastier and more tender the dish will turn out. It is necessary to use only fresh dill and not reduce its amount, even if it seems to you that there is too much of it - this is the main thing, believe me, it should be so.

In a dry frying pan (it is better to take with a thick bottom and always with a tight-fitting lid) fry the mushrooms without oil over medium heat - it is necessary to evaporate excess liquid from them, but without fanaticism. Then add oil and also lightly fry the mushrooms over medium heat - 5-10 minutes.

Add sour cream and dill, salt and pepper to taste, stir, reduce heat to the very minimum, cover the pan with a lid and simmer mushrooms over low heat for 40 minutes. All is ready. Enjoy the delicate taste of mushrooms. Bon Appetit!

I love this dish very much, I have been preparing it for many years and, of course, there is no dispute about tastes,

but I still advise you to cook it in the classic version according to the recipe without adding garlic, other spices and herbs (parsley or cilantro, etc.), other ingredients and precisely from champignons, because otherwise it will be completely different the dish, of course, is very tasty, but different - tested in practice and more than once

Dear cooks, help yourself! Mushrooms are good both cold and hot!

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Champignons stewed in sour cream with dill

Dear cooks, I want to share a very simple and very tasty recipe for champignons. It is invariably in demand among all mushroom lovers, and in fact, not only among them. The recipe has been with me for many, many years, once upon a time I tried a dish based on it from a friend and fell in love with it from the first try. Mushrooms according to this recipe are present at every our festive feast, and on weekdays we often enjoy them with great pleasure. In any form, whether it be a hot, cold appetizer or a main course, the mushrooms according to this recipe are wonderful, always a success and are eaten very quickly. It would seem that mushrooms in sour cream are a classic, but I have not yet had a guest who, having tried this dish, would not ask for a recipe.

How long does it take to stew champignons?

The mushrooms are stewed very quickly. However, the time depends on the preparation method.

In a frying pan

Simmer these mushrooms in a pan until cooked, you need no more than 15 minutes, depending on the size of the pieces.

• 500 g of champignons;
• 1 head of onion;
• 20 g butter;
• 3 tbsp. tablespoons of vegetable oil for frying;
• 0.5 cups of water;
• 2 pinches of oregano
• a pinch of ground black pepper;
• a pinch of salt.

• Rinse the mushrooms and cut in half. If the mushrooms are large, it is better to divide into four parts.
• Peel the onion and cut into large cubes.
• In a frying pan, heated and greased with vegetable oil, first fry the onions until golden brown.
• Then add chopped mushrooms, butter, salt, oregano, pepper and pour in water.
• Simmer over medium heat for 10 minutes.
• The readiness of the mushrooms can be determined by their appearance. They will decrease in size and darken slightly.

Stewed champignons: recipe with potatoes

Ingredients

• A little vegetable oil;
• Large potatoes - 4 pcs.;
• Fresh champignons - 0.5 kg;
• Bow - 1 head;
• Any greens - a bunch;
• Sour cream (cream) - 1 glass;
• Milk and butter;
• A little pepper and salt.

How to stew champignons with potatoes in a pan

In 20 minutes, you can prepare an amazingly tasty and delicate dish from the usual ingredients that are always at hand. To stew the mushrooms with potatoes, prepare a deep frying pan and start cooking.

1. Peel the potatoes and rinse them thoroughly with running water. Cut the tubers into pieces, put them in a saucepan with salted water and boil.
2. Drain the water and crush the potatoes with milk and butter.
3. We wash the mushrooms and cut into thin slices, chop the onion head.
4. Heat a skillet with oil and fry the onion until it becomes translucent.
5. Put mushroom slices on the onion, reduce the heat, simmer for 10 minutes.
6. Pour in the chopped greens and simmer for a couple of minutes.
7. Pour sour cream (cream) into the pan, salt, pepper, stir and continue to simmer for another 5 minutes.

Serve tender and delicious stewed mushrooms in sour cream sauce with mashed potatoes. Instead of potatoes, you can use other side dishes: buckwheat, rice, pasta, beans or peas.

A simple recipe for a dish

This meal consists of the following foods:

1. Mushrooms - 300 grams.
2. Carrot.
3. Two onions.
4. Greens.
5. Salt.
6. Four cloves of garlic.
7. Sunflower oil to taste.

The onion head is rinsed and cleaned. Cut into semicircular slices. Garlic cloves, carrots and mushrooms are cut into thin slices. Rinse the greens, dry and chop finely. Sunflower oil is placed in a deep dish and heated. Onion and pieces of garlic are cooked on it until a strong smell appears.

Sliced ​​carrots are added. Fry vegetables over low heat, stirring occasionally. Sprinkle with a little salt. Place mushrooms in a container. Cook the food for about two to three minutes. Then the fried mushrooms with onions and carrots are removed from the stove. Lay out on separate plates. Cover with a layer of chopped greens.

It includes:

1. Champignons - 1 kg.
2. Salt.
3. Chopped pepper.
4. Bulb.
5. Bay leaf.
6. Carrots - 1 pc.
7. 30 ml of sunflower oil.

Mushrooms are rinsed and cleaned, cut into slices. Cooked in a skillet with sunflower oil. Combine with spices and salt. The onion is cut into cubes and added to the mushrooms. Peel carrots, wash, grind. Combine with the rest of the products. Add bay leaf. Cook for about 40 minutes.

Amazingly tasty and simple!

Perhaps most hostesses cook champignons with sour cream sauce. To prepare a delicious treat, you will need a minimum set of products, very little time and financial costs. This dish can be served with a rice or potato side dish. And it can be used as a filling for making tartlets or snack dishes.

Ingredients:

• fresh champignons - 700 g;
• refined vegetable oil - 50-60 ml;
• sour cream with an average percentage of fat content - 200 ml;
• greens - one bunch;
• salt, ground allspice;
• onion - a couple of heads.

Preparation:

1. As you can see, the set of products is simple. And we will start with the preparation of these ingredients.
2. You can choose any greens. Dill, chives and parsley are ideal.
3. We peel the onion. You can use onion or red salad. Shred the vegetable into thin half rings.
4. We wash and clean the mushrooms.Before heat treatment, it is advisable to dry the mushrooms with napkins and grind them with plates. If you come across small mushrooms, you can cook them whole.
5. Heat the refined vegetable oil well in a frying pan.
6. We send the chopped onion and pass it until a golden hue appears.
7. Then add the mushrooms. Do not forget, we do this in portions. As we roast, we will spread the next portion.
8. We wash and dry the greens. Chop it finely with a knife.
9. Fry the mushrooms for 10 minutes. As you can see, a lot of juice is released.
10. Do not forget to season the mushrooms with salt and ground allspice.
11. When the excess moisture has completely evaporated, add sour cream at room temperature.

12. Mix everything well, reduce the heat to a minimum, and cover the pan with a lid. We will continue to simmer the mushrooms for another 10 minutes in a sealed container.

13. Put the fragrant treat on a plate and sprinkle with chopped herbs. Now you can also savor fried mushrooms.

Tags: carrots, stewed, champignon

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