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Champignons with vegetables are a great option for those who create a menu according to the rules of a healthy diet. Such delicious dishes are suitable for fans of vegetarian cuisine, as well as for those who are fasting. But if you add meat to the main ingredients, you get a hearty meal for a daily meal or a festive feast. You can cook vegetables with champignons both in the oven and in a frying pan, and if you have a multi-cooker, the process will be much shorter.

Mushrooms champignons with vegetables, stewed in a pan

Champignons with vegetables in a pan.

Ingredients

• 400 g champignons
• 800 g cabbage
• 120 g potatoes
• 150 g onions
• 60 g lard
• salt
• cumin to taste

To fry the mushrooms with vegetables in a pan, the mushrooms must be washed, peeled, chopped thinly, thrown into a hot pan, heated until the juice appears, then add lard and caraway. Salt and fry. In another frying pan, fry the peeled and thinly sliced ​​potatoes with chopped onions. Stew the cabbage separately. Combine the prepared mushrooms with potatoes with cabbage in one deep frying pan, fry for another 5 minutes.

Champignons with vegetables, bell pepper and zucchini.

Ingredients

• 800 g champignons
• 2 sweet red peppers
• 2 small zucchini
• 1 medium onion
• 6 tbsp. tablespoons of olive oil
• 2 tbsp. tablespoons of butter
• 150 ml stock (from cubes or concentrates)
• 2 tbsp. soy sauce
• 1 pinch sugar
• salt
• pepper to taste

To prepare mushrooms fried with vegetables, the mushrooms must be washed, peeled, and finely chopped.

Heat half the oil in a deep frying pan, put the mushrooms in it. Fry for 5 - 7 minutes. Fry the other half in the same way. (This is done so that the resulting juice evaporates faster.) Set both servings of mushrooms to the side in the pan.

Rinse the pepper, peel and cut into thin strips. Rinse the zucchini, remove the ends, cut. Peel and chop the onion.

In another frying pan, melt the butter, throw the onion into it, fry until transparent. Then pour in the vegetable broth, add red pepper and simmer everything for 4–5 minutes. Add zucchini and cook for another 2-3 minutes. Mix the resulting mass with mushrooms. Add sauce, sugar, salt and pepper to taste.

If desired, if you need a lot of sauce in the dish, add 1 glass of cream to the mushrooms, boil, mix with other components of the dish.

Champignons with potatoes, onions and tomatoes.

Ingredients

• 300 g fresh champignons
• 100 g onions
• 450 g boiled potatoes
• 250 g fresh tomatoes
• 25 g butter (or margarine)
• herbs and salt to taste

1. Rinse the champignons, peel, chop thinly, fry in a pan in vegetable oil.
2. Boil the potatoes in lightly salted water in advance, cut into circles.
3. Separately fry the onion, cut into rings.
4. Put the cooked ingredients on a wide dish in the following sequence: boiled potatoes, fried mushrooms, onion rings.
5. Arrange the tomato slices fried in butter (or margarine) around the potatoes.
6. Sprinkle mushrooms with vegetables, stewed in a pan, chopped herbs.

Stewed vegetables with mushrooms, cooked in a slow cooker

Champignons with vegetables in a slow cooker.

Ingredients

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

Rinse the champignons, cut, salt, sprinkle with seasoning. Peel and chop the onion. Pour vegetable oil into a saucepan. Set the "oven" mode 3rd level for 10 minutes. Stir occasionally. While the oven is heating up, fry the mushrooms, put them in a separate container. Put potatoes in a slow cooker, salt, add mushrooms. Cook in the "Multi Cook" mode for 5 minutes.

Champignons with meat and vegetables in a slow cooker.

Ingredients

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

1. To prepare mushrooms in a slow cooker, vegetables with mushrooms must be rinsed and peeled.
2. Cut the meat into cubes or cubes, grate the carrots, cut the onion into cubes.
3. Cut the champignons into slices.
4. Fry the meat in a multicooker bowl in oil in the "Baking" mode for 20 minutes, stirring occasionally.
5. Add mushrooms and cook for another 10 minutes.
6. Then add the onion and cook for another 15 minutes.
7. Coarsely chop the potatoes and add to the meat and mushrooms.
8. Mix everything well, salt, add spices and pour in water.
9. Set the "Baking" mode and cook for 50 minutes, stirring from time to time.

Stewed mushrooms with vegetables in a slow cooker.

Ingredients

• 500 g champignons
• 4 potatoes
• 2 onions
• 2 tablespoons vegetable oil
• ground black pepper
• salt

Pour vegetable oil into the multicooker bowl, put the chopped mushrooms and cook in the Express mode for 15–20 minutes to evaporate the liquid. Then add thinly chopped potatoes and finely chopped onions, salt and pepper. Mix everything and cook for another 25-30 minutes, stirring occasionally.

Mushroom casserole with mushrooms and vegetables 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

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 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.

After readiness, fried champignons with vegetables according to this recipe need to 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 in a multicooker on the "Warm" mode for 20-30 minutes. Transfer to a serving dish and brush with butter on top.

Serve vegetables with mushrooms, stewed in a slow cooker, with cherry tomatoes.

Vegetable stew with mushrooms in a slow cooker.

Ingredients

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

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.

How to cook delicious mushroom dishes with vegetables

Champignons stewed with vegetables.

Ingredients

• 500 g fresh (or 250 g boiled salted) champignons
• 50 g bacon (or fat)
• 1 onion
• 2-3 carrots
• 1 parsley root
• ¼ head of cabbage
• 500 ml water (or broth)
• 6-8 potatoes
• 1 cup peas
• 1 cup beans
• 2 tbsp. tablespoons of tomato puree
• 120 g sour cream
• chives (or green)
• dill (or parsley)
• salt

1. Cut the champignons in half. Pour oil into a saucepan, heat, put vegetables, cut into small cubes, sauté for 5 minutes. After the time has elapsed, pour water or broth into the vegetables, simmer until half cooked. Then add the potatoes, cut into quarters, to the vegetables. Simmer until cooked.
2. When the vegetables and potatoes are almost ready, you should add mushrooms stewed separately, tomato puree and chopped herbs to them. Salt.
3. Champignons with vegetables prepared according to this recipe goes well with meat: fried, boiled, smoked.

Champignons stewed with tomatoes and onions.

Ingredients

• 400 g fresh champignons
• 1 onion
• 50-60 ml of vegetable oil
• 1 tbsp. a spoonful of flour
• 180 ml broth
• 250 g sour cream
• salt
• 500 g fresh tomatoes
• Dill

Fry the peeled and chopped mushrooms with onions in oil, sprinkle with flour and let it brown slightly. Then add the broth and sour cream, stew and salt. Cut the tomatoes into slices, mix some of them with mushrooms and stew. Fry the remaining tomatoes separately and place on top when serving. Decorate the dish with chopped dill (or its stems).

To garnish with mushrooms stewed with vegetables, serve fresh boiled potatoes, carrots and cauliflower, as well as a green salad of fresh cucumbers and radishes.

Champignons stewed with fish and vegetables in the oven.

Ingredients

• 500 g fish fillet
• 1 onion
• 1 carrot
• 1 parsley root (or 1 slice of celery root)
• 1 pickled cucumber
• 1 apple
• 1 cup pickled champignons
• 120 ml of broth, 2-3 tbsp. tablespoons of tomato puree (or 3-4 fresh tomatoes)
• 1 tbsp. a spoonful of parsley (or green onions)
• 4-5 lemon slices
• butter
• salt
• lemon juice (or vinegar)

1. Cut the fish into narrow slices, sprinkle with vinegar (or lemon juice), sprinkle with salt and let stand for 10-15 minutes in a cold place. Then transfer to a greased mold (or a fireproof dish).
2. Cut vegetables and mushrooms into cubes and simmer in a saucepan in a piece of butter. After a while, add broth and tomato and cook for 8-10 minutes. Pour the resulting sauce over the fish.
3. Simmer in a sealed container in the oven for 10-15 minutes. Sprinkle the finished dish with chopped herbs and garnish with lemon slices.
4. Serve boiled potatoes (or rice) and vegetable salad as a garnish for mushrooms with vegetables cooked in the oven.

Champignons stewed with tomatoes and onions.

Ingredients

• 300-400 g champignons
• 2 pcs. onions
• 4-5 Art. l. oils
• 1-2 tomatoes
• 1 tbsp. flour
• parsley
• spices: ground red sweet pepper

To prepare mushrooms stewed with vegetables according to this recipe, finely chopped onions are sautéed in butter. Add washed, sliced ​​mushrooms and stew until tender. Sprinkle with flour and red pepper, add diced tomatoes and simmer for another 5-6 minutes. Add ½ cup hot water and a few drops of vinegar (optional). Mushrooms are salted and stewed over medium heat until cooked.

As shown in the photo, vegetables with mushrooms prepared according to this recipe are sprinkled with fine parsley before serving:

Champignons with vegetables in the oven.

Ingredients

• 700-800 g champignons
• 90 g butter
• 2-3 st. spoons of butter
• 3-4 pcs. onions
• 2 pcs. carrots
• ½ celery (root)
• 2 tbsp. tablespoons of flour
• 3-4 pcs. tomato
• 2 cloves of garlic
• parsley
• spices: ground black pepper, bay leaf, lemon, salt to taste

Peeled and washed onions, celery, carrots and mushrooms are chopped and stewed in oil (from which one small piece is previously separated) and a small amount of water is added. Stew until tender. Add diced tomatoes and spices. Transfer everything into heat-resistant dishes, pour flour diluted in cold water, sprinkle with oil and sprinkle with chopped parsley. Top with lemon slices (without skin and seeds).Bake in the oven for 30 minutes. Serve cold with toasted bread or croutons.

If mushrooms cooked in the oven with vegetables according to this recipe are served hot, then a few drops of melted butter are added to each serving.

Champignons stuffed with vegetables.

Ingredients

• 500 g champignons
• 2 tbsp. tablespoons of butter
• 1 cup mashed potatoes
• 1 small pickled cucumber
• salt
• pepper to taste

1. Peel and wash the mushrooms. Put out the hats (whole) in oil. Chop the legs and also stew, then mix with mashed potatoes. Pepper well and fill the caps with the mixture.
2. When serving a dish of champignons with vegetables, put a slice of cucumber on each hat.

Recipes for mushroom mushrooms, stuffed with vegetables and baked in the oven

Champignons stuffed with vegetables in the oven.

Ingredients

• 400 g large mushrooms
• 100 g onions
• 200 g sweet pepper
• 100 g apples
• 50 g hard cheese
• 3 tbsp. l. vegetable oil
• 3-4 sprigs of parsley
• ground pepper and salt to taste

1. To cook mushrooms baked in the oven with vegetables, the mushrooms need to be sorted out, washed, peeled.
2. Cut off the legs carefully so as not to damage the caps.
3. Cut the legs into small strips.
4. Finely chop the onion, fry in vegetable oil until golden brown, add the mushroom legs and fry for another 2-3 minutes.
5. Wash the pepper, peel the stalks and seeds. Peel and core the apple.
6. Cut the pepper and apple into small cubes, add the onion with mushrooms, chopped herbs, salt and pepper and mix thoroughly.
7. Grease the mushroom caps with oil and put on a baking sheet.
8. Fill them with minced meat, sprinkle with grated cheese on a medium grater and put in the oven.
9. Bake at 180-200 ° С for 20-25 minutes.
10. Ready-made mushrooms stuffed with vegetables and baked in the oven can be garnished with slices of multi-colored bell pepper and sprigs of herbs.

Stuffed fresh mushrooms with vegetables and feta cheese.

Ingredients

• 1-1.2 kg fresh champignons
• 150 g butter (or 120 g ghee)
• 3 pcs. onions
• 100 g grated cheese
• 3-4 eggs
• 1 glass of milk
• 3-4 pcs. tomato
• parsley
• ground black pepper
• salt to taste

To cook the mushrooms baked with vegetables, the mushrooms are peeled and the legs are cut off. Chopped onion and mushroom legs are stewed in ½ portion of oil, adding a small amount of water and a pinch of salt. Bring to soft, remove from heat and mix with chopped tomatoes and hard-boiled egg. Add grated feta cheese, chopped parsley, black pepper and salt. A few drops of melted butter are poured into each mushroom (cap) and filled with the prepared mixture. Mushrooms are spread in a greased heat-resistant dish, pour 2-3 tbsp. spoons of water. Champignons stuffed with vegetables are placed in a moderately heated oven, after 4–5 minutes. pour over the rest of the melted butter and bake for another 3-5 minutes. Beat the rest of the eggs with milk and pour the ready-made mushrooms. Continue to bake until golden brown. Mushrooms stuffed with vegetables are served with vegetable salad.