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In the autumn season, there is a very large assortment of various mushrooms.

Champignons, oyster mushrooms, boletus and porcini mushrooms - all this is so inexpensive and quick to prepare. A very good way to feed the household is to make a hodgepodge with fresh fragrant mushrooms, which will not leave anyone indifferent.

In just one hour, you can prepare a hearty full dinner or stock up on delicious dressing for the winter. The procedure is very simple, because fresh mushrooms are enough to boil or fry (if forest mushrooms are used, then boil before frying). They do not need to be soaked and wait a long time until they swell.

Solyanka with fresh mushrooms and white cabbage

Cabbage is a special ingredient in this recipe. Thanks to fresh aromatic champignons, the vegetable dish acquires a bright taste. For a hodgepodge with fresh mushrooms and white cabbage, you must:

• 1 kg of champignons;
• 400 g of cabbage;
• onions - 2 pieces;
• pickled cucumbers - 2 pieces;
• 500 ml of hot tomato sauce;
• 20 g salt;
• 40 g sugar;
• basil and pepper to taste;
• parsley greens - 3 sprigs;
• 50 ml of sunflower oil for frying.

Peel the champignons and cut into slices.

Chop vegetables into thin strips.

Fry the onion for 7 minutes and add the mushrooms to it, sauté for another 10 minutes.

Put the sauce, cucumbers, spices, herbs, salt, sugar and cabbage into the mass.

After stirring, put to simmer under a closed lid for 20 minutes.

Mushroom hodgepodge of fresh porcini mushrooms and chicken fillet

For a higher calorie and richer flavor, it is good to add meat ingredients.

Mushroom hodgepodge of fresh porcini mushrooms and chicken fillet will please not only the hostess herself, but also everyone at home. Required components:

• 1 kg of champignons;
• 400 g chicken fillet;
• 2 pieces of onions;
• salt and spices (ground pepper and sweet peas) to taste;
• 250 ml tomato puree;
• parsley if desired;
• 100 ml of sunflower oil for frying;
• grated nutmeg.

Rinse and peel the champignons, cut into thin slices. Rinse the fillet, peel off the films and cut into cubes 1-1.5 cm in diameter. Peel the onion, then cut into strips. Fry all these ingredients one by one in oil until golden brown, combine and pour over with tomato, add salt, pepper, herbs and nutmeg. Simmer everything on low heat for at least 20 minutes.

Mushroom hodgepodge with smoked meats

For a savory flavor and aroma, add some smoked meats to your dish (such as smoked chicken breast, pork ribs, or ham). For a recipe for mushroom hodgepodge with smoked meat from fresh porcini mushrooms, you need:

• 1 kg of oil;
• onions - 2 pieces;
• 300 g smoked ham;
• 250 ml of Krasnodar sauce;
• salt to taste;
• 5 sprigs of dill optional;
• 100 ml of vegetable oil for frying;
• 1 pinch of red hot pepper (ground).

Peel the butter and onion and cut into strips. Cut the ham into thin slices. Fry the onion in oil for 5 minutes, then add butter and fry until barely golden brown. Add the ham and cook for another 3 minutes. Pour in the spice and salt sauce. Simmer for 20 minutes, covered. Sprinkle with finely chopped herbs before serving.

Solyanka with celery, beans and fresh mushrooms

If you use the dish as a cold snack or salad, then adding celery and boiled salad beans would be a good option. For a hodgepodge with celery, beans and fresh mushrooms, you must:

• 1 kg of any fresh mushrooms;
• 300 g beans (boiled until half cooked);
• 200 g of celery;
• 2 onions;
• 250 ml hot tomato sauce;
• salt and pepper to taste;
• 50 ml olive oil for frying.

Peel the mushrooms, cut into slices, fry in oil until golden brown. In the same skillet, sauté the onion, cut into strips. Combine the fried ingredients with the beans and sauce.After stirring, add the julienned celery and seasoning. Season with salt and simmer, covered for 20 minutes.

Solyanka made from fresh mushrooms, cabbage and sweet peppers

For lovers of vegetable dressings, a good solution would be to add sweet bell peppers and cabbage. To prepare a hodgepodge of fresh mushrooms, cabbage and sweet peppers according to the recipe, you must:

• 1 kg of fresh oyster mushrooms;
• 3 pieces of bell pepper;
• 2 onions;
• 200 g of cabbage;
• 250 ml tomato sauce;
• 50 ml of sunflower oil for frying;
• salt, sugar and ground black pepper to taste;
• 3 sprigs of dill.

Peel oyster mushrooms, peppers and onions, cut into thin strips and fry in oil until golden brown in the following sequence: onions, mushrooms, salad peppers. Pour the sauce, adding salt, sugar and ground black pepper to it. After stirring, pour into an oven container and simmer for 20 minutes on low heat. Sprinkle with finely chopped dill when serving.

Cooking a hodgepodge of fresh mushrooms for the winter

There is nothing better than the taste of fresh vegetables in winter.

In order to close the gas station for the winter, it is enough to follow the classic canning methods. To prepare a hodgepodge of fresh mushrooms, cabbage and bell peppers for the winter, you need:

• 1 kg of fresh mushrooms;
• 200 g of cabbage;
• 2 pieces of sweet pepper;
• 250 ml tomato juice with pulp;
• 40 g salt;
• 60 g sugar;
• 3 cloves of garlic;
• 100 ml of vegetable oil for frying;
• 3 pieces of bay leaves;
• ground black pepper to taste;
• 40 ml of apple cider vinegar.

Cut the peeled champignons into thin slices, finely chop the cabbage, cut the bell peppers into strips. Fry the mushrooms and peppers until golden brown for 15 minutes. Pour over the tomato, adding cabbage, chopped garlic, sugar, salt, pepper and bay leaf. Boil for 20 minutes, pour in the vinegar, simmer for another 5 minutes, stirring constantly.

Steam the jars and lids and pour the boiling vegetable mixture into them. Cork and wrap with a thick towel. Leave to cool in a dark place.

How to cook a hodgepodge for the winter from cabbage, pepper and fresh mushrooms is presented in the video below. After carefully looking at it, learn the tricks of a simple and delicious home preservation.