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Honey mushrooms are wonderful fruiting bodies that can be used to prepare any dishes. But if you have never tried mushrooms with zucchini, be sure to check out our recipes and make up for lost time. Such a hearty, aromatic and mouth-watering dish will appeal to all your family members and invited guests. We offer several recipes for cooking zucchini with mushrooms in fairly simple versions. All you need to do is purchase the necessary products and start cooking.

Honey mushrooms with zucchini, cooked for the winter

A delicious combination of honey agarics with zucchini cooked for the winter will surprise you and give you a lot of good impressions when you open the jars with the preparation.

• Zucchini (young) - 1 kg;
• Honey mushrooms - 1 kg;
• Onions - 500 g;
• Tomato paste - 200 ml;
• Sunflower oil - 200 ml;
• Sugar - 100 g;
• Salt - 2 tbsp. l .;
• Ground black pepper - 1 tsp;
• Paprika - 1 tsp;
• Provencal herbs - ½ tsp.

The zucchini are peeled and cored, cut into cubes and placed in a deep frying pan over heated oil. Fry until all the liquid has evaporated.

Peeled mushrooms are boiled in boiling water for 15 minutes, thrown in a colander and fried in vegetable oil until golden brown.

The onions are peeled, washed and finely chopped with a knife. Fry in a separate frying pan until soft, and then combine with mushrooms and zucchini in a deep saucepan.

Stir until smooth, add tomato paste, sugar, salt, mix again and simmer over low heat for 15 minutes. If the mass turns out to be thick, add vegetable oil.

Add ground black pepper, paprika and Provencal herbs, mix with a wooden spoon and simmer another 20 over low heat.

Distribute the entire mass in sterilized 0.5 l jars and place in a saucepan with hot water for sterilization.

Sterilize the covered jars for 40 minutes in order to preserve our conservation in the future without problems.

It is better to close the jars with plastic lids, let them cool at room temperature and only then take them to the cellar or refrigerate.

Zucchini stew with boiled mushrooms: a recipe for a multicooker

Zucchini with boiled honey mushrooms in a slow cooker is a great option for quick cooking, especially when guests are on the doorstep.

Cooking stews in the kitchen machine will only enhance the flavor and aroma of mushrooms and zucchini. All the nutritional properties of the staple foods will remain in the multicooker bowl.

• Honey mushrooms - 600 g;
• Zucchini - 600 g;
• Onions - 3 pcs.;
• Tomatoes - 3 pcs.;
• Olives - 10 pcs.;
• Water - 100 ml;
• Vegetable oil - 70 ml;
• Salt to taste;
• A mixture of ground peppers - 1 tsp;
• Garlic cloves - 3 pcs.;
• Sesame seeds - 2 tsp

Ideal for cooking zucchini stew with boiled mushrooms in a slow cooker will be the following option: mushrooms and zucchini are taken in the same proportions. In addition, sesame seeds and garlic cloves add a touch of Korean cuisine to the dish.

Honey mushrooms are cleaned, the lower part of the leg is cut off, washed and introduced into a pot of boiling water. Honey mushrooms are boiled in salted water (1 tablespoon salt per 1.5 liters of water). After 20 minutes, the mushrooms are thrown into a colander and the mushrooms are allowed to drain well.

Next, mushrooms are washed with running cold water and again allowed to drain. If there are large caps and legs, then they should be cut.

The tomatoes are washed and cut into pieces, the onions are peeled and diced, the garlic is peeled and chopped with a knife, and the olives are cut in half.

The zucchini are peeled, cut lengthwise and cored with seeds, cut into cubes.

A bowl of a multicooker is greased with vegetable oil, the onions are laid out, turned on in the "Frying" or "Baking" mode, depending on the brand of kitchen equipment, and fried for 10 minutes, stirring occasionally.

Introduce chopped zucchini, olives, tomatoes, all the spices from the list, water and salt, as well as boiled mushrooms.Stir and put the multicooker in the "Quenching" mode for 1 hour.

After the sound signal, leave the lid of the multicooker closed for another 5 minutes so that the dish is saturated with aroma.

Ready-made stew is served as a stand-alone dish or in combination with boiled potato slices.

Oven zucchini recipe

The recipe for zucchini with mushrooms in the oven will appeal to all lovers of mushroom and vegetable dishes, as it will be baked in the oven under a cheese crust.

• Zucchini - 500 g;
• Honey mushrooms - 700 g;
• Onions - 4 pcs.;
• Vegetable oil;
• Garlic cloves - 4 pcs.;
• Salt;
• Sour cream - 100 ml;
• Cheese - 200 g;
• Ground black pepper - 1 tsp.

Zucchini are peeled and chopped into thin strips, fried until tender in vegetable oil.

Honey mushrooms are boiled in salted water and then fried until golden brown.

The onions are peeled, washed and cut into half rings, the garlic is peeled and diced, added to the mushrooms and fried together for 5-7 minutes.

Add sour cream to the mushrooms, add zucchini, mix and simmer for 5 minutes over medium heat.

Salt to taste, sprinkle with ground pepper and stir.

Distribute the mass into baking pots and sprinkle with cheese grated on a coarse grater on top.

Place in a preheated oven and bake at 190 ° C for 30 minutes.

Dish with honey mushrooms, zucchini and cabbage

The dish with mushrooms, zucchini and cabbage is low in calories, but quite tasty and aromatic. Try to cook it for your family for dinner and they will be happy.

• Honey mushrooms - 700 g;
• Cabbage - 500 g;
• Zucchini - 500 g;
• Carrots - 2 pcs.;
• Onions - 4 pcs.;
• Vegetable oil;
• Salt;
• A mixture of ground peppers - 1 tsp;
• Ground coriander - a pinch;
• Dill greens - 1 bunch.

Cabbage is chopped, and onions, carrots and zucchini are cut into small cubes.

The mushrooms are boiled for 20 minutes in salted water, then washed and allowed to drain.

In a deep frying pan in vegetable oil, fry the zucchini and carrots for 20 minutes, add the onion and fry for another 15 minutes.

• Put cabbage and mushrooms, mix, salt, sprinkle with coriander, a mixture of ground peppers, mix again.

Close with a lid and simmer over low heat for 40 minutes, stirring occasionally so that nothing burns.

If the mass turns out to be dry, add 1 tbsp. water and stew again until tender.

When serving, decorate the dish with chopped dill.

Caviar from honey agarics with zucchini for filling

This delicacy is perfect for breakfast with sandwiches or light snacks at work.

In addition, caviar from mushroom legs with zucchini is perfect as a filling for pancakes and pies. It can be added to scrambled eggs or wrapped in lettuce leaves.

• Honey mushrooms (boiled) - 1 kg;
• Zucchini - 700 g;
• Onions - 5 pcs.;
• Carrots - 2 pcs.;
• Sunflower oil;
• Butter - 100 g;
• Marjoram - 1 tsp;
• Hops-suneli - 1 tsp;
• Salt;
• Ground black pepper - 1 tsp;
• Wheat bran (small) - 2 tbsp. l.

All vegetables are peeled, chopped, fried separately in vegetable oil until tender.

Boiled honey mushrooms are fried in butter until golden brown, combined with vegetables and allowed to cool slightly.

Grind with a blender until smooth, salt to taste and add all the spices from the recipe, including the bran. Bran improves the digestibility of the mushrooms in the body, but they can be omitted.

Stir, put in a pan and simmer for 10 minutes over low heat.

They are laid out in glass jars or food plastic containers, and after cooling, they are placed in the refrigerator.