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Dishes of mushrooms and vegetables are a real find for those who strictly monitor their figure or adhere to fasting. Such dishes are baked in the oven or stewed with the addition of water during the manufacturing process, which means they require much less oil. And the vegetables themselves, as a component of such recipes, are less high in calories than meat components or a flour base.

Stewed vegetables with mushrooms: recipes and photos of stew and goulash

Learn how to stew vegetables with mushrooms here.

Mushroom stew

Ingredients:

To prepare this dish of mushrooms and vegetables, you will need 7-8 salted boletus or boletus boletus, 2 onions or a bunch of green onions, 3 tbsp. tablespoons of vegetable oil, pepper.

Preparation:

Finely chop the salted mushrooms, add chopped green or onions, lightly fried in vegetable oil. Mix all. Sprinkle pepper on the vegetable ragout with mushrooms prepared according to this recipe.

Mushroom goulash with tomatoes

Ingredients:

700 g of mushrooms, 1 tbsp. a spoonful of flour, 3 onions, 2 tbsp. tablespoons of butter, 2 tbsp. spoons of chopped dill, 1 bell pepper, 3 tomatoes, 3 tbsp. tablespoons of sour cream, salt, pepper to taste.

Preparation:

Chop the processed mushrooms and fry in butter, then add the fried onions, fried flour, finely chopped bell peppers, salt.

Then, to prepare this dish from vegetables and mushrooms, put everything in a saucepan, add a little water and simmer for 10-15 minutes.

Add peeled tomatoes, cut into slices, and simmer for another 10-15 minutes, and at the end of stewing add sour cream and chopped dill.

Chanterelle and russula stew

Ingredients:

Chanterelles, russula, carrots, turnips, onions - all in equal shares.

Preparation:

Fry chopped mushrooms, diced carrots and turnips, chopped onions in oil, all separately.

Fold in a saucepan with thin circles of raw potatoes, pour boiling water, tomato puree and simmer until tender.

Sprinkle with dill, add sour cream and boil well again.

Serve warm stewed vegetables with mushrooms with a green salad.

"Lumberjack Stew"

Ingredients:

50 g of tubular mushrooms (they can be replaced with chanterelles or other mushrooms), 3-4 potatoes, 3 carrots, 1 small head of cauliflower, peas, a cube of meat broth, 1 leek, 100 ml of milk, 100 g of processed cheese, tomatoes, salt, pepper, parsley.

Preparation:

Boil 500 ml of water in a saucepan and dissolve the meat broth cube in it. Cut potatoes, carrots and cauliflower into small slices into boiling broth. Let the vegetables simmer for 5 minutes, then add the peas and a little tomato paste. Cover the pan tightly with a lid and cook the vegetables until tender.

Brown the chopped mushrooms and onions in fat and add milk. Add the processed cheese in small pieces to the boiling milk broth, and then season it with spices.

Stir the vegetables gently and pour the milk broth into a saucepan. Decorate the mushrooms and vegetables prepared according to this recipe with tomato slices, sprinkle with parsley and serve hot.

Mushroom stew

Ingredients:

1 kg of mushrooms, 2 onions, 4 tomatoes, 2 tbsp. tablespoons of butter, 1 teaspoon of flour, salt, pepper, herbs.

Preparation:

Peel the mushrooms by breaking off the legs, cut the large mushrooms into several pieces. Lightly fry the chopped onion in 1 tbsp. spoon of oil, mix with mushrooms and keep on fire until all moisture evaporates from them. Add flour, tomatoes (after removing the skin and taking out the seeds), salt, chopped greens. Keep on fire, covered, until stew is stewed. Serve the mushroom stew prepared according to this recipe very hot.

Mushroom goulash

Ingredients:

1 kg of mushrooms, 2 pods of sweet red pepper, 6 pods of green bell peppers, 4 tomatoes, 80 g of lard, 4 onions, salt.

Preparation:

Sauté finely chopped onion in bacon, add peeled and washed mushrooms, chopped green and red bell peppers and chopped tomatoes.

Simmer all products until cooked, adding water if possible.

Look at the photo for the recipes for stewed vegetables with mushrooms presented above:

Recipes for cooking vegetables and mushrooms baked in the oven

The following describes how to cook vegetables with mushrooms in the oven to diversify your diet.

Onions with mushrooms in beer filling

Ingredients:

1 white lettuce onion, 2 tomatoes, 1 boletus, 200 g honey mushrooms, 150 g chanterelles, 200 ml of light beer, 150 g smoked-boiled brisket, 30 g hard cheese (for example, Russian), 20 g peeled pine nuts, a small bunch of dill , a few sprigs of fresh rosemary, salt to taste, vegetable oil for frying.

Preparation:

For this recipe for mushrooms with vegetables in the oven, you need to cut the brisket into small cubes. Wash, dry and peel the mushrooms, cut into small slices. Fry everything together in heated vegetable oil for 15-20 minutes. Add nuts, chopped dill and rosemary and season with salt.

Peel the onion, immerse it in boiling water for 5 minutes. Cool, cut off the top and remove the core with a spoon. Stuff with the resulting mixture.

Remove the stalks from the tomatoes, cut them crosswise, put them in boiling water for 2-3 minutes. Remove the skin, cut the vegetables into small cubes. Place in a deep baking dish.

Stuff onions, place on tomatoes and pour over with beer. Bake in an oven preheated to 180 ° C for 15 minutes. Grate the cheese on a fine grater. Sprinkle onion and baked vegetables with mushrooms 4-5 minutes until tender.

Squash with mushrooms, ham and nuts

Ingredients:

2 squash, 200 g low-fat ham, 150 g fresh mushrooms, 150 g carrots, 1 onion, 100 g rice groats, 100 g sour cream, 50 g butter, 30 g peeled pine nuts, a few sprigs of dill, salt - to taste, 30 ml of vegetable oil for frying.

Preparation:

Cut off the tops of the squash. Remove the core and chop the flesh into small pieces.

Rinse the rice grits thoroughly, boil until half cooked in salted water for 10-12 minutes.

Peel the onions and carrots. Wash, dry and peel the mushrooms. Cut carrots into strips, onions and ham into small cubes. Chop the mushrooms finely.

Fry the ham with vegetables and mushrooms in heated vegetable oil until the vegetables are soft. Put in a separate container, add chopped dill, rice, pine nuts, sour cream and half the butter.

Stuff the squash with the resulting mixture, close with cut tops. Drizzle with the remaining melted butter. Bake vegetables with mushrooms in an oven preheated to 180C for 25 minutes.

Porcini mushrooms with tomatoes

Ingredients:

For this recipe for baked vegetables with mushrooms, you will need 500 g of porcini mushrooms, 3 fresh tomatoes, 2 tbsp. tablespoons of vegetable oil, 1 onion, 2-3 cloves of garlic, 2 tbsp. tablespoons of bread crumbs, salt, pepper to taste, parsley, 3 tbsp. tablespoons of grated cheese.

Preparation:

In large, strong caps of porcini mushrooms, cut out part of the pulp from the middle. Finely chop this pulp and mushroom legs, fry in oil with chopped onions, season with garlic, salt, pepper, breadcrumbs. Fry the mushroom caps in oil, cut the tomatoes into slices and also fry.

Put tomato slices in a pan, put fried mushroom caps filled with minced meat on them. Sprinkle the mushrooms with grated cheese and bake in the oven. A dish of baked vegetables and mushrooms will be ready when the cheese is browned.

Vegetables with mushrooms

Ingredients:

200 g of eggplant and zucchini, 100 g of sweet peppers, 100 g of green onions, 250 g of mushrooms (white or champignons), 300 g of tomatoes, 1/4 cup of sunflower oil, salt, parsley.

Preparation:

To prepare dishes from baked vegetables and mushrooms, the eggplants need to be cut into cubes, salt and let them lie down for 30 minutes. Then wash in cold water and squeeze out.

Remove rods with seeds from pods of sweet bell pepper, cut each pod into 6-8 pieces and hold for 2-3 minutes in boiling water.

Peel the courgettes and cut into small wedges. Divide the green onions into pieces 2-3 cm long, then wash the fresh mushrooms, peel and chop them into slices.

Lightly fry all prepared vegetables separately in a pan with sunflower oil, put in a saucepan, add tomatoes cut into slices, a few sprigs of parsley, mix and bake in the oven for 20-25 minutes.

Serve hot or cold vegetables baked in the oven with mushrooms as a separate dish, with boiled potatoes or crumbly rice porridge - to fish or meat.

How to cook simple vegetable dishes with mushrooms in the oven

Peasant-style mushrooms

Ingredients:

1 kg of mushrooms, 100 g of onions, 100 ml of olive or 100 ml of butter, 30 g of tomato puree, 800 g of rice, parsley, red pepper, salt.

Preparation:

Boil mushrooms in salted water. Spread finely chopped onion in butter or olive oil, add ground red pepper and tomato puree to it and pour over the mushroom broth. Cut the boiled mushrooms into slices, put in the sauce, add rice, sprinkle with finely chopped parsley, mix well and put in the oven for 20 minutes.

Serve hot vegetables baked in the oven with mushrooms prepared according to this recipe, and if the dish is cooked in olive oil, you can also serve it cold.

Eggplant stuffed with mushrooms

Ingredients:

1 kg of eggplant, 100 g of onions, 150 ml of olive oil, 20 g of truffles, 200 g of other mushrooms, 300 ml of white meat sauce, 2 eggs, 150 ml of meat juice, 150 ml of tomato juice.

Preparation:

Before cooking mushrooms with vegetables, the eggplants must be cut in half lengthwise and deep-fried. Cut out a part of the pulp from the middle.

Add finely chopped truffles, other mushrooms and the pulp removed from the eggplant to the finely chopped onion sautéed in olive oil, add white meat sauce, condensed with egg yolk. Stuff the eggplants with the resulting filling, place on a greased baking sheet and bake in the oven.

Before serving, pour the meat juice seasoned with tomato juice.

Mushroom pate

Ingredients:

250 g mushrooms, 150 g white bread, 1 onion, salt, ground pepper, 1/2 cup milk, 2 egg yolks, 2 egg whites, fat, 2 tbsp. tablespoons of flour, grated cheese.

Preparation:

Fry onions in fat, add finely chopped fresh mushrooms, salt, ground pepper to it and simmer under the lid until tender. When the mushrooms have cooled, add to them white bread soaked in milk and crumbled beforehand, yolks and beaten egg whites.

Put this mass in a greased and floured dish, place it in a deep frying pan filled with water and continue simmering on the stove or in the oven for 40-50 minutes.

Sprinkle with grated cheese before serving.

Spinach with mushrooms

Ingredients:

For this simple dish of vegetables and mushrooms, you will need 1 kg of spinach, 150 g of mushrooms, 3 tbsp. tablespoons of butter, 2 tbsp. tablespoons of cheese, salt.

Preparation:

Sort the spinach, wash in several waters, scald with steep salted boiling water, squeeze and put in a shallow saucepan, adding 1 tbsp. a spoonful of butter. Put the pre-peeled and sliced ​​mushrooms to simmer separately with butter, then stir the spinach with the mushrooms, add the grated cheese and 1 tbsp. spoon of butter, put in a clay mold, put in the oven, sprinkle with grated cheese and put some butter on top. Keep it on for a few minutes until it is lightly browned.

What else can you cook from mushrooms and vegetables

What else can you cook from mushrooms and vegetables - tasty and low-calorie?

Mushrooms with pepper

Ingredients:

1 zucchini, 1-2 pods of sweet pepper, 4-5 mushrooms, 3-4 tomatoes, green onions, 1-2 tbsp. tablespoons of fat.

Preparation:

It is better to fry the chanterelles separately in sunflower oil, and the pigs in sour cream.

Remove rods with seeds from pepper pods, cut each pod into 6-8 pieces and keep in boiling water for 2-3 minutes.

Peel the zucchini and cut into small wedges. Cut the green onions into pieces 2-3 cm long. Wash, peel and chop the fresh mushrooms. Lightly fry the vegetables separately in a frying pan, put them in a saucepan, add the tomatoes cut into slices, mix with a lid, simmer for 20-25 minutes. Serve with boiled potatoes or crumbly rice porridge, you can also serve as a side dish with fish or meat.

Mushrooms marinated with vegetables

Ingredients:

500-750 g fresh mushrooms, 1-2 onions, 1 carrot, 1/2 celery root, 100 ml vegetable or 120 g butter, 2-3 tomatoes, 1 teaspoon flour, 1 teaspoon black pepper, 1 tsp. a spoonful of salt, 1/2 glass of wine, garlic.

Preparation:

Peel and dice the onions, carrots and celery. Stew the roots in vegetable or butter. Add fresh mushrooms to the stewed roots, peeled, washed and not very finely chopped. When mushrooms have softened, add finely chopped tomatoes, flour and black pepper, salt and wine. Pour the contents over with hot water, lightly covering the mushrooms, and cook over low heat. Season the finished dish with crushed garlic.

Here you can see a selection of photos for recipes for vegetables with mushrooms, baked in the oven or cooked on the stove: