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Cooking in a multicooker is a simple and quick process. With the help of this convenient and compact device, many housewives especially love to cook mushroom delicacies. So, mushrooms, mushrooms cooked in a slow cooker with the addition of potatoes, carrots, cabbage and meat, will become one of the most popular dishes on any table.

To find out in more detail what exactly can be prepared from saffron milk caps in a slow cooker and how to do it, in order to further enjoy the aroma and taste of your favorite fruit bodies, we offer several recipes with the corresponding step-by-step description.

Every cook, especially a beginner, will be able to appreciate the work of such a kitchen machine, because it saves time and effort, and also preserves all the useful substances. The 11 recipes for mushrooms in a slow cooker given in this article will help to diversify not only your daily menu.

Such delicacies will perfectly decorate even a festive feast.

Gingerbreads with cabbage in a slow cooker

If you don't know how to feed your family for lunch, use a simple recipe for cooking mushrooms in a slow cooker - with cabbage. I must say that such a lean dish will especially help out those who follow a diet or fasting.

• 500 g of mushrooms and cabbage of late varieties;
• 2 carrots and 2 onions;
• 1 tbsp. l. tomato paste;
• Salt and ground black pepper to taste;
• 1.5 tsp Sahara;
• 5 tbsp. l. hot water;
• 50 ml of vegetable oil;
• 2 pcs. bay leaf.

A simple recipe for cabbage with mushrooms cooked in a slow cooker is described below in stages.

Mushrooms are cleaned of dirt and washed thoroughly.

The cabbage is chopped, the carrots are chopped on a coarse grater, the onion is cut into half rings.

The oil is poured into the multicooker bowl, the "Fry" mode is turned on and the mushrooms are spread.

Fry until the liquid evaporates, about 10-12 minutes.

Introduce carrots and onions, fry until soft, stirring constantly with a wooden spoon.

Tomato paste is diluted with hot water and introduced into a multicooker along with shredded cabbage.

Add salt, pepper, add bay leaf and sugar, mix.

Close the lid of the multicooker and turn on the "Quenching" mode for 40 minutes.

After the sound signal, open the lid and put the dish into portioned plates. Optionally, you can decorate mushrooms with cabbage with chopped parsley or dill.

Fried mushrooms with potatoes, cooked in a slow cooker

Ryzhiki with potatoes cooked in a slow cooker is a fragrant and hearty meal.

It is used as a complete meal for lunch or dinner, combined with a vegetable salad or any sauce. After the sound signal, open the lid and put the dish into portioned plates. Optionally, you can decorate mushrooms with cabbage with chopped parsley or dill.

• 500 g saffron milk caps;
• 300 g potatoes;
• 1 pc. carrots and bell peppers;
• 1.5 tbsp. hot water;
• Spices - to your taste;
• Vegetable oil;
• Dill or parsley greens;
• Salt to taste.

Mushrooms fried in a slow cooker with the addition of potatoes are prepared according to the recipe described below.

1. Peel the carrots, wash them under the tap and cut them into thin strips.
2. Pour 50 ml of vegetable oil into the multicooker bowl, put the carrots and set the "Fry" mode.
3. Fry for 5-7 minutes. and add the mushrooms, peeled, washed and cut into pieces.
4. Fry for 10 minutes. and introduce the peeled and chopped potatoes.
5. Pour in water, add spices to your taste, add and mix.
6. Introduce the Bulgarian pepper cut into noodles and set the "Stew" mode on the multicooker panel for 50 minutes.
7. After the sound signal, open the lid, sprinkle mushrooms with potatoes, chopped herbs (to taste) and close the lid again, letting it stand for 10 minutes.

Ryzhiki stewed with sour cream in a slow cooker: a recipe for a hearty dish

Ryzhiki cooked in a slow cooker with sour cream is a hearty and healthy dish that can perfectly satisfy hunger and add a boost of vivacity for the whole day.

• 600 g saffron milk caps;
• 4 onion heads;
• 250 ml sour cream;
• 30 ml of vegetable oil;
• Ground black pepper - 1 tsp;
• Salt to taste;
• 1 bunch of green onions.

The proposed recipe for mushrooms in sour cream in a slow cooker is prepared according to the step-by-step description.

1. Peel the mushrooms, rinse, cut and put in a multicooker bowl, where you need to pour oil first.
2. Turn on the "Fry" mode and fry the mushrooms for 10-15 minutes.
3. While the mushrooms are fried, peel, wash and dice the onions.
4. Continue to fry for another 5 minutes, stirring constantly with a wooden spatula.
5. Pour in sour cream, salt to taste, add ground pepper and mix.
6. Transfer the multicooker to the "Quenching" mode for 30 minutes.
7. After the signal, open the lid and add chopped green onions.
8. Boiled potatoes, buckwheat or rice porridge, as well as pasta can serve as a garnish for the dish.

Recipe for cooking mushrooms with cinnamon in a slow cooker for the winter

A multicooker of any company is capable of much, and cooking in it is a pleasure for a culinary specialist. The mushrooms cooked for the winter in a slow cooker practically do not differ in taste from the traditional version.

However, the process itself is much more convenient and faster, all useful substances and trace elements of the main product are preserved.

• 1 kg of saffron milk caps;
• ½ tbsp. vinegar 9%;
• 1 bunch of dill greens;
• 1 tbsp. hot water;
• Salt to taste;
• Vegetable oil for frying;
• 1 tsp black peppercorns;
• 1/3 tsp cinnamon;
• 3 inflorescences of a carnation.

The recipe for cooking mushrooms in a slow cooker will make the preparation excellent in taste and spicy. Opening a jar of such mushrooms in winter, you can delight your family by making a delicious salad, stew or first course.

1. Peel the mushrooms, rinse well and put in a colander to drain.
2. Transfer to the multicooker bowl, add water to completely cover the mushrooms, and turn on the "Cooking" mode for 20 minutes.
3. Throw in a colander, drain and put back in the multicooker bowl.
4. Pour in the oil and fry the mushrooms for 15 minutes. in the "Fry" mode.
5. Add hot water, vinegar, dill, salt to taste and the rest of the spices and herbs.
6. Stir, close the lid and turn on the "Extinguishing" mode for 60 minutes.
7. After the signal, transfer the mushrooms to sterilized jars, pour liquid from the multicooker bowl.
8. Add 1 tbsp to each jar. l. calcined hot oil and roll up the lids.

How to fry mushrooms with meat in a slow cooker

Fried mushrooms cooked in a slow cooker with meat are nourishing, tasty and aromatic. They are usually served with pasta, cereals or potatoes. They also go well with fresh vegetable salad.

In order not to serve a side dish in the future, you can add tomatoes, potatoes or zucchini during the preparation of the recipe. It will take the same amount of time, but the result is a complete meal for dinner.

• 3 chicken legs;
• 700 g saffron milk caps;
• 100 g bacon;
• 50 ml of vegetable oil;
• 1 tsp ground black pepper;
• Salt to taste;
• 2 tbsp. l. flour;
• 4 tbsp. l. tomato paste;
• 700 ml dark beer;
• 1 tsp thyme;
• 5 heads of shallots;
• 6 pcs. carrots;
• 3 potatoes.

How to fry mushrooms in a slow cooker with meat, will show a step-by-step description of the recipe.

1. We expose the "Fry" or "Baking" mode on the multicooker panel, pour in the oil and lay out the bacon, cut into pieces.
2. Fry for 10 minutes and add chopped onions, carrots grated on a coarse grater, continue to fry everything together until soft.
3. Introduce mushrooms, peeled and cut into pieces, fry for 20 minutes.
4. Pour in 2 tbsp. l. flour, mix and immediately add tomato paste.
5. Add salt, add ground pepper, thyme and fry for 3-5 minutes, stirring continuously.
6. Remove the skin from the meat, cut into small pieces and add to the multicooker bowl.
7. Pour in beer and set the "Stew" mode for 40 minutes.
8. Peel the potatoes, cut into strips and add to the bowl.
9. We turn on the "Extinguishing" mode for another 30 minutes. and wait for the sound signal.
10. We leave the dish in the multicooker bowl under the closed lid for another 10-15 minutes to infuse.

Gingerbreads in a multitvarka stewed in sour cream with garlic

Delicious and tender mushrooms stewed in a slow cooker in sour cream are ideal for a full family dinner. You can serve this dish with boiled potatoes.

• 1 kg of saffron milk caps;
• 5 onions;
• 1 tbsp. sour cream;
• 5 cloves of garlic;
• Vegetable oil - for frying;
• Salt to taste;
• 1 tsp ground black pepper;

Ryzhiks, stewed in a slow cooker with sour cream and garlic, are prepared according to the proposed step-by-step description.

1. The mushrooms are peeled, washed and cut into small pieces.
2. Oil is poured into the multicooker bowl, mushrooms are laid out, the "Frying" mode is turned on.
3. Frying is carried out for 20 minutes, and then the onion, peeled and cut into half rings, is introduced.
4. It continues to fry for another 10 minutes, and then sour cream is poured.
5. Salt is added to taste, ground pepper and garlic, chopped into small cubes.
6. On the multicooker panel, the "Extinguishing" mode is turned on for 30 minutes.
7. After the signal, the mushrooms in sour cream-garlic sauce are laid out in portioned plates, sprinkled with chopped herbs if desired and served.

How to cook delicious mushrooms with potatoes and sour cream in a slow cooker

Just a few ingredients, 1 hour of time, and mushrooms with potatoes in sour cream, cooked in a slow cooker, will amaze you and your loved ones with their amazing taste.

• 600 g of mushrooms and potatoes;
• 300 ml sour cream;
• Vegetable oil;
• Salt to taste;
• 1 tsp ground pepper mixture;
• 3 pcs. bay leaf;
• Dill or basil greens.

How to use a slow cooker to cook mushrooms with potatoes in sour cream?

1. Peel the potatoes, rinse and cut into small pieces.
2. We apply the same procedure to saffron milk caps - we clean them of dirt, rinse and cut.
3. Pour oil into the multicooker bowl, put the mushroom pieces and turn on the "Fry" mode on the panel.
4. Fry for 15 minutes, lay in the diced potatoes and turn on the multicooker in the "Stew" mode for 15 minutes.
5. After the signal, pour the sour cream, salt, pepper and add the bay leaf.
6. Mix thoroughly, turn on the "Quenching" mode for 30 minutes.
7. As soon as the beep sounds, open the lid and sprinkle the mass with chopped herbs on top.
8. Potatoes in a slow cooker are very tender and tasty. It can be served both cold and hot.

How can you marinate mushrooms in a slow cooker

It turns out that in a slow cooker, you can also marinate mushrooms, and not only fry or stew. Try pickled mushrooms and see that the fruit bodies are rich, aromatic and crispy.

• 1 kg of saffron milk caps;
• 2 tsp. salt and sugar;
• 400 ml of water;
• 3 pcs. bay leaf;
• Vegetable oil;
• 2 carnations;
• 3 tbsp. l. vinegar 9%;
• 4 cloves of garlic.

Use the proposed recipe with a photo of cooking mushrooms in a slow cooker.

1. Peel the mushrooms (small), rinse and put in the multicooker bowl.
2. Pour in water, pour in vinegar, vegetable oil, add salt and sugar, mix.
3. Turn on the "Extinguishing" mode on the multicooker panel for 15 minutes.
4. Add garlic chopped in slices, add bay leaves and cloves.
5. Switch on the "Extinguishing" mode again for 30 minutes, and after the sound signal, distribute the mass into sterilized jars.
6. Pour in hot vegetable oil (2 tablespoons in each jar) and roll up.
7. Insulate the top with a blanket and place in a cool place for storage.

Gingerbreads cooked with rice in a slow cooker

Ryzhiks cooked in a slow cooker with rice can serve as an independent dish or as a side dish for meat.

• 600 g saffron milk caps;
• ½ tbsp. white long grain rice;
• 2 tbsp. hot water;
• 2 tbsp. l. olive oil;
• 2 shallots;
• 2 tbsp. l. butter;
• 3 tsp soy sauce;
• Ground black pepper and salt to taste;
• 3 tbsp. l. chopped parsley and / or dill.

How to properly cook mushrooms in a slow cooker so that the dish turns out to be incredibly tasty and satisfying for every member of your family?

1. Rinse the rice, remove all debris and cover with water.
2. Peel the mushrooms, rinse with plenty of cold water and cut into pieces.
3. Chop the onion, put it in a multicooker bowl, add oil and, turning on the "Fry" or "Baking" mode, fry for 5-7 minutes.
4. Put the mushrooms on the onion and continue to fry for 15 minutes, stirring constantly with a special spoon.
5. Add butter, soy sauce, salt to taste and pepper, continue to fry for 10 minutes.
6. Add rice, stir, pour in hot water and stir again.
7. Set the "Extinguishing" mode for 40 minutes, close the lid and wait for the readiness signal.
8. Let stand for 10 minutes, put in portioned plates and sprinkle with chopped herbs on top.

Recipe for cooking vegetable stew with mushrooms in a slow cooker

Vegetable stew with mushrooms cooked in a multicooker is a dish for those who consider themselves to be vegetarians, but not only for them.

• 2 pcs. zucchini, eggplant, onions, bell peppers and carrots;
• 700 g of boiled saffron milk caps;
• 100 ml of vegetable oil (can be replaced with olive oil);
• Salt to taste;
• 1 tsp Sahara;
• 2 tbsp. l. chopped parsley;
• 1.5 tsp ground black pepper.

The recipe for cooking mushrooms in a slow cooker includes a step-by-step description.

1. Peel, wash and chop all vegetables.
2. Put the eggplants in a separate bowl, add a little salt, mix, leave for 40 minutes, and then press with your hands to remove the liquid.
3. Cut the mushrooms into pieces and put in a multicooker bowl, pouring in the oil and setting the "Fry" mode for 15 minutes.
4. Add all the chopped vegetables, salt to taste, add sugar, ground pepper.
5. Stir and turn on the multicooker panel in the "Extinguishing" mode for 40 minutes.
6. After the sound signal, open the lid, sprinkle with chopped herbs on top and close again for 10 minutes to infuse.

How to cook mushrooms in a slow cooker with buckwheat

This dish, prepared from saffron milk caps in a slow cooker, turns out to be not only tasty and aromatic, but also very nutritious. Camelina mushrooms with buckwheat are prepared in the "Pilaf" mode, which makes the dish crumbly.

• 600 g saffron milk caps;
• 1.5 tbsp. buckwheat;
• 5 onions;
• 100 ml of vegetable oil;
• Salt to taste;
• 4 cloves of garlic;
• 5 tbsp. hot water.

How to cook mushrooms, mushrooms in a slow cooker with buckwheat, will show you a step-by-step description of the recipe.

1. Peel the mushrooms and onions, rinse and chop: onions - in half rings, mushrooms - in slices.
2. Pour oil into the multicooker bowl and put onions.
3. Turn on the "Roast" or "Baking" mode and lightly fry until golden brown.
4. Add the mushrooms to the onion and fry for 20 minutes with the lid open.
5. We wash the buckwheat, remove the garbage and add it to the mushrooms.
6. Pour in water, add salt, mix and stick the washed, but not peeled chives over the entire surface.
7. We turn on the mode "Pilaf" or "Buckwheat" for 40 minutes. and wait for the signal that the dish is ready. Buckwheat pilaf can be served with vegetable salad.