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Champignons in a slow cooker are an excellent solution for those who are thinking about how to cook these mushrooms quickly and tasty using a modern household appliance. The recipes selected here are suitable for all occasions: for preparing simple family dinners, for special occasions. There are necessary dishes for those who have little time to cook, as well as for those who wish to please loved ones with complex specialties. Take advantage of this kitchen miracle machine and the cooking process will be greatly simplified!

Potatoes with fresh mushrooms in a slow cooker

Ingredients

• 300 g champignons
• 5 potatoes
• 1 onion
• 1 tablespoon vegetable oil
• seasoning "Provencal herbs", salt

Fresh champignons can be cooked in a slow cooker with potatoes and onions, a hearty and delicious lunch will be ready in a few minutes.

Rinse the mushrooms, cut, salt, add seasoning.

Peel the onion and chop finely.

Pour vegetable oil into a saucepan. Set the "Oven" level 3 for 10 minutes.

Stir occasionally.

While the oven is warming up, fry the mushrooms, put them in a separate container.

Put potatoes in a slow cooker, salt, add mushrooms. Cook in Multi Cook for 5 minutes.

Cooking mushrooms with chicken liver in a slow cooker

Ingredients

• 400 g champignons
• 250 g chicken liver
• 1 onion
• 1 tablespoon vegetable oil
• water, salt

Recipes for dishes on how to cook champignons in a slow cooker can be very different, but housewives are in special demand for those that contain liver and meat among the components.

1. Pour oil into the multicooker bowl, set the Baking mode.
2. Cut the onion into thin half rings and place in a bowl. Cook for 10 minutes.
3. Rinse the liver, cut each in half, clean from the vessels.
4. Combine liver with chopped mushrooms, add to onion and cook for 10 minutes. Then stir.
5. If there is little liquid, pour in 2-3 tbsp. l. hot water. Cook for another 10 minutes.

Champignons stewed with rice in a slow cooker

Ingredients

• 350 g champignons
• 150 g rice
• 100 g of cheese (any)
• 40 g porcini mushrooms (dried)
• 1 onion
• 3 tablespoons butter
• 1 teaspoon thyme (dried)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 900 ml mushroom broth, water

Stewed champignons in a slow cooker with porcini mushrooms and rice is a very aromatic dish with excellent taste, which is quite suitable as a hearty lunch.

Cook dried mushrooms on the stove. After the mushrooms have boiled, cook them for another 5 minutes. Leave the mushrooms for 30 minutes without draining the water. Pour the broth into a cup. Cut the mushrooms into pieces. Chop the onion at random. Add thyme to mushrooms. Rinse the champignons and cut into small pieces. Melt the butter in a multicooker bowl. Rinse the rice, add it to the multicooker. Add the onion to the rice and stir. Pour in the mushroom broth. Close the lid and cook on Pilaf / Buckwheat for 30 minutes. Then leave the dish for 10 minutes. Add grated cheese, thyme, porcini mushrooms and champignons. Pour the mushroom broth into a slow cooker. Season with salt and pepper. Stir and close the lid. Wait for the signal.

Champignons in sour cream, cooked in a slow cooker

• 500 g champignons
• 100 g sour cream
• 2 onions
• vegetable oil, salt

Champignons in sour cream in a slow cooker is a traditional Russian dish that today, thanks to modern household appliances, can be prepared in a matter of minutes.

Wash and peel the mushrooms, cut into pieces. Peel the onion and cut into half rings. Pour some vegetable oil into the multicooker bowl and cook in the "Bake" mode for 40 minutes. It is best to fry the mushrooms with the lid open so that the dish does not turn out to be very runny. In 20 minutes.add the chopped onion and continue cooking with the lid closed until the end of the program. Add sour cream and salt. Cook in the "Simmer" mode for another 5 minutes. Serve sprinkled with herbs.

How to cook mushrooms in a slow cooker with meat and vegetables

Ingredients

• 450 g champignons
• 450 g beef
• 4 potatoes (large)
• 2 onions
• 1 carrot
• 500 ml of water
• vegetable oil, spices (any), salt

How to cook mushrooms in a slow cooker with meat and vegetables so that all family members quickly empty their plates? Housewives will come to the aid of such a recipe.

Wash and peel vegetables. Cut the meat into cubes or cubes, grate the carrots, cut the onion into cubes. Cut the champignons into slices. Fry the meat in a multicooker bowl in oil in the "Baking" mode for 20 minutes, stirring occasionally. Add mushrooms and cook for another 10 minutes. Then add the onions and cook for another 15 minutes. Coarsely chop the potatoes and add to the meat and mushrooms. Mix everything well, salt, add spices and pour in water.

Cooking mushrooms in a slow cooker with meat and vegetables is carried out on the "Baking" mode for 50 minutes. Stir from time to time.

Champignons with rice and cheese: a recipe for the Redmond multicooker

Ingredients

• 400 g champignons
• 200 g rice
• 100 g of cheese (any)
• 5 tablespoons chopped onions
• 1.3 l of water
• vegetable oil, salt

1. Champignons with rice and cheese in a slow cooker is an ideal option for a lean, but fragrant and delicious quick pilaf.
2. Pour oil into the multicooker bowl and fry the onions in the "Fry" or "Bake" mode.
3. Then add the washed rice, stir and cook until transparent, stirring regularly.
4. Rinse the mushrooms and cut into large pieces.
5. Add them to sautéed onions and rice. Pour in hot water.
6. Stir, close the lid and cook for 20 minutes. in the "Low pressure" mode.
7. Place dish on a warm plate and sprinkle with grated cheese.

Champignons with rice and cheese in the "Redmond" multicooker have excellent taste, like any other dishes cooked in a multifunctional appliance of this brand.

Recipe for a dish with mushrooms, rice and carrots in a slow cooker

Ingredients

• 400 g champignons
• 200 g rice
• 1 onion
• 1 carrot
• garlic (dried)
• water, salt

Sometimes it happens that the products available in the house are running out, and you need to cook lunch or dinner right now. A recipe for a dish with champignons in a slow cooker will come to the rescue, which contains the simplest ingredients that are always at hand: mushrooms, rice and vegetables.

Wash the mushrooms, cut and boil in salted water. Peel the onion, chop finely, grate the carrots. Put all the ingredients in the multicooker bowl and pour in water, salt, add garlic to taste. Cook on Pilaf for 40 minutes.

Champignons in sour cream sauce, baked in a slow cooker

Ingredients

• 500 g champignons
• 30 g butter
• 12 cherry tomatoes
• 10 potatoes
• 1 onion
• 1 clove of garlic
• 1 tablespoon semolina
• 2 teaspoons wheat flour
• ½ teaspoon pepper mixture
• 1 liter of water
• parsley, vegetable oil, salt

For mushroom sauce

• 100 g sour cream 20% fat
• 30 g wheat flour
• 1 teaspoon salt

For sauce for potatoes

• 100 g sour cream 20% fat
• 2 eggs
• salt

If you need to cook an unusual, complex, multi-component dish to pamper family members or surprise guests, champignons in a slow cooker sauce are just what you need.

Pour water into the multicooker bowl and set the steaming container. Place the peeled and quartered potatoes. Cook on Steam for 20 minutes. After the beep, remove the potatoes and let cool. Then pass through a meat grinder. Put sour cream in a deep bowl and mix with eggs and salt. Then combine the sour cream sauce with the potato mass and mix everything again until smooth. Cover the plate with cling film. Set the "Baking" mode for 40 minutes.Pour vegetable oil into the multicooker bowl and fry the finely chopped onion until golden brown. Add chopped mushrooms to it and fry until the filling is done.

When done, salt and pepper, add chopped garlic, sour cream and wheat flour. Mix everything well. Transfer the finished filling to a deep plate and cover with plastic wrap. Grease the bowl with butter, sprinkle with semolina. Spread out half of the potato mass, level and spread the mushroom filling in an even layer. Place the remaining potato mass on top and flatten again. Cook in Bake mode for 65 minutes. Then leave the casserole on the Warm mode for 20-30 minutes. After that, the mushrooms baked in a slow cooker, transfer to a dish and brush with butter on top. Serve with cherry tomatoes.

Stew with mushrooms, potatoes and zucchini in a slow cooker

Ingredients

• 250 g champignons
• 4 potatoes
• 2 cloves of garlic
• 1 vegetable marrow
• 1 onion
• 1 tomato
• 1 carrot
• vegetable oil
• spices (any), water, salt

Stew with champignons in a slow cooker is a dietary, but at the same time hearty dish that does not require expensive products, since the ingredients in it are simple and affordable.

Wash and peel vegetables. Dice the onion, potatoes, tomato and zucchini, cut the mushrooms into slices, grate the carrots on a coarse grater. Set the "Baking" mode, pour the oil into the bowl and fry the onions and carrots for 10 minutes. Add the rest of the vegetables, season with salt, season and stir in hot water to coat the ingredients. Cook stew for another 50 minutes. in the "Baking" or 90 min. in the "Extinguishing" mode.

In addition, this recipe will appeal to those who wish to cook mushrooms with zucchini in a slow cooker when the ripening season of this vegetable comes. The number of zucchini in this case can be increased to two.

Buckwheat with mushrooms in a slow cooker

Ingredients

• 1.5 cups buckwheat
• 1 can of canned mushrooms
• 2 small onions
• olive oil
• salt (to taste)

Mushrooms champignons, before cooking in a slow cooker with buckwheat, you need to chop and fry in olive oil along with chopped onions (baking mode, 20 minutes). Finish the washed buckwheat with the onions and mushrooms, add water 1–1.5 cm higher than the buckwheat, salt. Turn on the buckwheat mode (the time is set automatically). The dish is ready.

Champignon soup in a slow cooker

Ingredients

• fresh champignons - 600 g
• carrots - 1 pc.
• onions - 2 pcs.
• potatoes - 3 pcs.
• salt, black pepper, bay leaf to taste

Such a dish of champignons in a slow cooker, like soup, should certainly be on the dinner table, because it is light, tasty and very aromatic. And what could be better than a cup of hot mushroom soup with vegetables!

1. Fry 300 g of mushrooms, chopped into small pieces, chopped onions and carrots in vegetable oil.
2. Transfer the contents of the pan to the multicooker bowl, add the remaining mushrooms and potatoes. Then put the bay leaf, add water to the “8” mark marked on the container.
3. Close the lid and set the timer for 40-50 minutes in Soup / Steamer mode. Season with salt and pepper to taste.
4. Season the finished dish with oil.

Brown rice with mushrooms and asparagus in a slow cooker

Ingredients

• long grain brown rice - 1.5 cups
• chicken or vegetable broth - 6 cups
• shallots - 3 feathers
• asparagus stalks - 8-12 pcs.
• frozen peas - 1 glass
• champignons - 10 pcs.
• carrots - 1 pc.
• cherry tomatoes - 12 pcs.
• chopped parsley and chives - 1 tsp each
• chopped greens of rosemary and thyme - 0.5 tsp each.
• grated parmesan cheese - 0.5 cups.
• salt - 1 tsp
• pepper - 0.5 tsp.

The recipe for mushrooms with cheese and rice in a slow cooker is interesting for the combination of components, thanks to which the taste of the dish is unusual and expressive.

1. Pour the required amount of brown rice into a saucepan and pour in the broth, season with salt and pepper.
2. Cover, select the Pilaf / Buckwheat program and cook for 40 minutes.
3. While the rice is cooking, prepare and chop the rest of the ingredients, excluding the grated cheese.
4. After 40 minutes, add the vegetable mixture, stir and continue cooking until the multicooker enters the Keep Warm mode (about 10 more minutes).
5. Sprinkle with grated cheese and serve.
6. This recipe proves that you can cook an original dish from champignons in a multicooker that will please even the most real gourmets.

Risotto with mushrooms and rice in a slow cooker

Ingredients

• long grain rice - 2 cups or 300 g
• olive oil - 50 ml
• onion - 1 pc.
• ham - 100 g
• champignons - 100 g
• chicken broth - 400 ml
• tomato sauce - 250 ml
• Parmesan cheese, salt, pepper to taste

Below is a recipe with a photo of champignons in a slow cooker with rice, ham, vegetables and parmesan cheese for a more visual and simple preparation of an exquisite dish.

1. Rinse the rice under running water. Cut ham and mushrooms into small pieces.
2. Pour olive oil, chopped onion, mushrooms, ham and rice into a multicooker saucepan. Mix well.
3. Add chicken stock and season lightly.
4. Close the lid and select the "Pilaf / buckwheat" mode.
5. The appliance will automatically switch to keep warm mode about 15 minutes after the end of cooking. Serve with tomato sauce and Parmesan cheese.
6. Looking for interesting recipes with champignons in a slow cooker, you can stop at risotto, and then success at the hostess's table is guaranteed.

Canned mushrooms in sour cream in a slow cooker

Ingredients

• 700-800 g of beef
• 1 jar of canned mushrooms
• 1 pack of vegetable mix
• 1 glass of rice
• 2½ cups water
• 2-3 st. l. sour cream
• salt, black pepper

Recipes for how to cook champignons in sour cream in a slow cooker often include meat and the addition of some kind of cereal, such as rice, which helps to create a hearty, juicy dish with a delicate taste.

Cut the beef pulp into strips, fry in a multicooker in the "Baking" mode for 40 minutes. Add a jar of canned mushrooms, sour cream, salt, pepper to the meat.

In a basket for steaming, make a cup out of foil so that steam passes along the edges of it. Pour in 1 cup of washed rice, vegetable mixture, pour water.

Put the dish in the multicooker with the meat, cook in the "Stew" mode for 2 hours.

Pork with frozen mushrooms in a slow cooker

Ingredients

• 700 g pork
• 300 g whole small frozen mushrooms
• 1 onion
• 100 g sour cream
• 2 tsp tomato paste or ketchup
• 2 tbsp. l. flour
• salt

1. Frozen mushrooms, before cooking in a slow cooker, must be defrosted and rinsed under running water.
2. Cut the meat into large cubes, chop the onion. Put the meat and onions in the multicooker bowl and cook in the "Stew" mode for 2 hours.
3. After 20 minutes salt, add mushrooms, mix.
4. After 1 hour from the start of cooking, pour the sauce of sour cream, flour and tomato paste.

Champignons fried in a slow cooker with chicken breast

Ingredients

• 4 chicken breasts
• 2 carrots
• 1 onion
• 3 tbsp. l. sour cream
• 1 tbsp. l. tomato paste
• 300 g champignons
• ½ glass of water
• salt, pepper, herbs to taste
• margarine or vegetable oil, spices

In the "Baking" mode, fry the onions, carrots and mushrooms in butter or margarine for 20 minutes. Fried mushrooms with carrots and onions in a slow cooker, salt and pepper, put the chicken breasts cut into pieces on top.

Mix sour cream, tomato paste and water, add salt, spices and herbs. Pour this mixture over the chicken breasts.

Cook in the "Stew" mode for 1-1.5 hours.

Recipe for champignons with salmon in a Redmond slow cooker

Ingredients

• salmon - 1 kg
• champignons - 500 g
• carrots - 1-2 pcs.
• bow - 2 heads
• bay leaf - 1-2 pcs.
• butter - 100 g
• flour - 50 g
• sour cream - 100 g
• parsley - 5-6 branches
• salt to taste

Many recipes advise how to cook champignons in a Redmond multicooker, since this device has a wide range of functions and makes it easy to cook any, even the most complex dishes, for example, this one.

Peel, rinse and cut fresh mushrooms into thin slices. Cook the mushrooms in butter in the "Braising" mode for 30-40 minutes. Turn off the multicooker.

Transfer the mushrooms to a separate bowl. Cut the prepared salmon fillet into portions, salt and pepper, put in a multicooker saucepan. Add roots, spices, onions, pour in a little water so that only to cover the fish with vegetables. Set the "Extinguish" timer for 45 minutes. Turn off the multicooker, drain the broth and strain, transfer the fish to a separate dish.

Put the mushrooms in a multicooker saucepan, pour in the strained fish broth, season with browned flour, pounded with butter, add sour cream. Set the Heat timer for 15 minutes.

Turn off the multicooker. Put the fish on a dish, top with mushrooms, sprinkle with chopped parsley. It is recommended to serve rice with vegetables as a side dish.

Sterlet with champignons and cream in a slow cooker

Ingredients

• sterlet - 1 kg
• champignons - 500 g
• carrots - 1-2 pcs.
• bow - 2 heads
• bay leaf - 1-2 pcs.
• butter - 100 g
• flour - 50 g
• cream - 70 g
• parsley - 5-6 branches
• salt to taste

Sterlet with vegetables, mushrooms and cream in a slow cooker is a juicy, nutritious dish with a pleasant taste and aroma. It can be prepared for a gala dinner.

Peel, rinse and cut fresh mushrooms into thin slices. Cook the mushrooms in butter in the "Braising" mode for 30-40 minutes.

Turn off the multicooker. Transfer the mushrooms to a separate bowl. Cut the prepared sterlet fillet into portioned pieces, salt, pepper, put in a multicooker saucepan. Add roots, spices, onions, pour in a little water so that only to cover the fish with vegetables. Set the "Extinguish" timer for 45 minutes. Turn off the multicooker, drain the broth and strain, transfer the fish to a separate dish.

Put the mushrooms in a multicooker saucepan, pour in the strained fish broth, season with browned flour, pounded with butter, add cream. Set the Heat timer for 15 minutes.

Turn off the multicooker. Put the fish on a dish, top with mushrooms, sprinkle with chopped parsley. Boiled potatoes can be served as a side dish.

Halibut with mushrooms in a slow cooker

Ingredients

• halibut - 1 kg
• champignons - 500 g
• carrots - 12 pcs.
• onion - 2 heads,
• bay leaf - 1-2 pcs.
• butter - 100 g
• flour - 50 g
• cream - 70 g
• parsley - 5-6 branches
• salt to taste

Champignons in cream in a slow cooker, cooked with halibut and vegetables - a win-win option when you want something special, tasty, uncommon.

1. Peel, rinse and cut fresh mushrooms into thin slices. Cook the mushrooms in butter in the "Braising" mode for 30-40 minutes. Turn off the multicooker.
2. Transfer the mushrooms to a separate bowl.
3. Cut the prepared halibut fillet into portioned pieces without bones, salt, pepper, put in a multicooker saucepan.
4. Add roots, spices, onions, cover with a little water just to cover the fish and vegetables. Set the "Extinguish" timer for 45 minutes.
5. Turn off the multicooker, drain the broth and strain, transfer the fish to a separate dish.
6. Put the mushrooms in a multicooker saucepan, pour in the strained fish broth, season with browned flour, pounded with butter, add cream. Set the Heat timer for 15 minutes.
7. Turn off the multicooker.
8. Put the fish on a dish, top with mushrooms, sprinkle with chopped parsley.
9. Serve with a side dish.

Stuffed mushrooms steamed in a slow cooker

Ingredients

• 9 large mushrooms
• 1 carrot
• 1 small tomato
• 1 medium onion
• parsley dill
• salt, pepper to taste

Steamed stuffed mushrooms in a slow cooker will be a real boon for the hostess when preparing a festive table. This exquisite dish can be enjoyed even by those on a strict diet. It is light, low-calorie, but at the same time satisfying, tasty, with a breathtaking aroma of mushrooms, vegetables and herbs.

Peel the onion, rinse, and finely dice. Rinse carrots, peel, cut into thin bars. Rinse the tomato, cut into circles or also into cubes. Rinse the champignons, separate the caps from the legs, chop the legs.

Pour vegetable oil into the multicooker bowl, pour vegetables and chopped mushroom legs, set the "Fry" mode for 10 minutes and cook, stirring constantly. After the time has elapsed, remove the vegetables into a cup, put chopped greens to them, salt, pepper, mix. Stuff the mushroom caps with the minced meat.

Pour 1/3 of the water into the multicooker bowl, place the plastic bowl in the multicooker and put the stuffed mushrooms there.

Cook the stuffed mushrooms in a slow cooker in the "Steam cooking" mode for 30 minutes, then put on a wide dish and serve.

Pike perch with champignons in sour cream and cream: a recipe for a multicooker

Ingredients

• pike perch fillet - 700 g
• champignons - 300 g
• juice from half a lemon
• cheese - 50 g
• sour cream - 100 g
• cream - 100 g
• vegetable oil - 1 tbsp. l.
• butter - 25 g
• ground black pepper - to taste, salt

Cut the fish into portions, salt and pepper to taste, pour with lemon juice, leave to marinate for 20 minutes.

While the fish is marinating, cut the mushrooms and, stirring constantly, fry in the "Baking" mode for 10 minutes in a mixture of vegetable and butter.

Turn off the multicooker. Place the fish on top of the mushrooms. Mix sour cream with cream, pour the sauce into a slow cooker, stir. Grate cheese, sprinkle on top. Set the Bake Timer to 45 minutes. Garnish with herbs before serving.