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As you know, champignons are not easy mushrooms, but a tasty, aromatic and nutritious product loved by many, which is added to many dishes, from cold snacks and salads, to hot soups, roasts and even baked goods. The recipes given here with photos will help please the family, how to cook stewed mushrooms with meat and vegetables, in the oven, in a pan, in a slow cooker and even in a cauldron.

Stewed champignons with potatoes, onions and carrots

Ingredients

• 300 g champignons
• 3 potatoes
• 1 carrot
• 1 onion
• 2 tbsp. l. frozen green peas
• 2 tbsp. l. vegetable oil
• 1 tbsp. l. tomato paste
• green onions, salt

Stewed champignons with potatoes, onions and carrots or simply a stew is a simple and tasty dish that will help the hostess prepare lunch or dinner without unnecessary hassle and costs

1. Peel the mushrooms, rinse, chop coarsely, fry in oil.
2. Add chopped onion, fry everything together.
3. Pour in 3 cups of boiling water, add tomato paste, bring to a boil.
4. Add diced potatoes, chopped carrots, frozen green peas and cook over low heat for 30 minutes.
5. Sprinkle with chopped green onions before serving.

Fresh champignons stewed with potatoes in sour cream: a recipe with a photo

Ingredients

• 650 g fresh champignons
• 300-400 g potatoes
• 2 onions
• 50 g butter
• 1 tbsp. l. flour
• 1 cup thick sour cream
• dill, parsley
• salt, ground black pepper

Below is a recipe with a photo of stewed potatoes with mushrooms, with the addition of sour cream and herbs - a dish that will not leave indifferent lovers of hearty and aromatic food made from mushrooms and vegetables.

Peel potatoes, cut into cubes, mushrooms - slices, onions - half rings.

Heat oil in a frying pan, fry the potatoes over low heat until half cooked.

Then add mushrooms and onions, sprinkle with flour, salt, pepper, mix, pour over sour cream.

Simmer without stirring until tender.

Remove from heat and sprinkle with chopped herbs.

When serving, sprinkle with chopped dill.

Goulash with stewed tomatoes and mushrooms

Ingredients

• 1 kg of champignons
• 4 tomatoes
• 4 onions
• 2 red bell peppers
• 6 pcs. green bell pepper
• 80 g lard
• salt

Mushrooms stewed with tomatoes and bell peppers, cooked in the form of goulash - a spicy, aromatic and beautiful dish, suitable for a weekday meal.

In a deep frying pan, sauté finely chopped onions in bacon. Add the mushrooms and bell peppers, chopped into strips, and fry all together. Add the tomatoes, cut into wedges, salt and simmer until tender, adding water if necessary.

How to cook mushrooms stewed with peas in cream

Ingredients

• 500 g champignons
• 1 onion
• 1 kg of potatoes
• glasses of fresh peas
• Art. tablespoons of vegetable oil
• water
• 2-3 st. tablespoons of cream
• salt, dill, parsley

What could be tastier for lovers of mushroom dishes than mushrooms in cream. It's quite easy to cook them, and what flavor such dishes give, and their taste - you just lick your fingers.

1. Below is a recipe for how to cook mushrooms stewed in cream with potatoes, peas, onions and herbs.
2. Cut the peeled and washed mushrooms into pieces and simmer in vegetable oil along with shredded onions.
3. Add small peeled potatoes and a little water or broth, season with salt and simmer for 10-15 minutes under the lid.
4. Then add the young peas and simmer until cooked.
5. Overripe peas should be stewed at the same time as potatoes.
6. A few minutes before the end of braising, add the cream and simmer for another 2 minutes.
7. When serving, sprinkle with chopped herbs.

Fried potatoes with stewed mushrooms and onions

Ingredients

• 500 g fresh or 250 g canned mushrooms
• 50 g bacon
• 1-2 onions
• 8-10 boiled potatoes
• salt, cumin, (broth)

1. Cut the mushrooms into cubes, the bacon into cubes and simmer together with the chopped onion, add a little broth if desired.
2. Cut the potatoes into cubes or slices, fry with the remaining bacon until light crisp.
3. Stewed mushrooms with onions, mix with potatoes, season with salt and caraway seeds and fry for a few minutes.
4. Stewed carrots or cabbage, as well as a salad of raw vegetables are suitable for a side dish.

Potatoes stewed with fresh mushrooms

Ingredients

• 750 g potatoes
• 500 g fresh champignons
• 1-2 onions
• glasses of sour cream
• 3 tbsp. spoons of butter
• 1-2 sprigs of parsley
• 1-2 bay leaves
• greens, pepper, salt - to taste

Scald the mushrooms with boiling water, chop and fry in butter or vegetable oil with chopped onions; cut the peeled potatoes into slices and fry; combine everything, put in a saucepan, pour water to the level of the top layer, add sour cream, salt, bay leaf, black peppercorns, parsley sprigs and simmer under a lid for 25-30 minutes; remove parsley and bay leaves. Serve stewed champignons with potatoes, vegetables and sour cream, sprinkle with chopped parsley and dill. You can also use dried mushrooms, pre-boiled, and instead of water, pour the potato-mushroom mixture for stewing with broth (boil the soup on the rest).

How to cook stewed mushrooms with meat and rice

Ingredients

• 300 g fresh champignons
• 1 kg of beef
• 2 onions
• 8-10 bell pepper pods
• 3-4 hot pepper pods
• 6-7 cloves of garlic
• glasses of rice
• 4 tomatoes
• 6 tbsp. tablespoons of butter
• parsley or dill (1 tablespoon)

How to cook stewed champignons with meat and vegetables is perhaps one of the most popular questions of housewives who want to cook something tasty and satisfying for lunch using mushrooms. As you know, mushrooms and beef make an excellent combination, especially if these components are supplemented with vegetables. One of these recipes is described below.

Cut the meat into pieces with large walnuts and fry. Add finely chopped onions and washed mushrooms (small ones can be put whole, and large ones can be chopped). After frying the mushrooms, pour 2 cups of hot water into a deep saucepan, put the mushrooms in it, salt to taste and put on medium heat. Bring the meat to a half-cooked state and add coarsely chopped bell peppers, hot peppers, garlic and rice. Lay tomatoes cut into circles on top. Bring to readiness over low heat. Sprinkle with parsley before serving.

Recipe for mushrooms stewed in cream in a saucepan

Ingredients

• 500 g champignons
• 1 glass of cream
• 1 tbsp. spoon of butter

What could be easier than making mushrooms stewed in cream, because even a beginner can make this very simple and aromatic dish.

Peel fresh mushrooms, rinse and scald, and then cut into slices, salt and lightly fry. Then put them in a saucepan and pour boiled cream over. Tie parsley and dill, putting cinnamon, cloves, pepper, bay leaf in the middle of the bunch, and put in a saucepan - in the mushrooms. Salt the mushrooms, cover and put in a moderately hot oven for 1 hour to simmer. When the mushrooms are ready, take out the bound greens, and serve the mushrooms in the same bowl in which they were stewed.

Delicate champignons stewed with cream in the oven

Ingredients

• Fresh champignons 100 g
• onions 2 pcs.
• flour 1 tsp
• butter 2-3 tbsp. spoons
• cream (20% fat) 50 ml
• cheese 50 g
• salt, ground black pepper - to taste

Champignons stewed with cream are very tender, and their aroma will make the whole family quickly gather at the dinner table.

Chop the mushrooms finely. Finely chop the onion. Mix onion and mushrooms, pepper, salt and fry, after melting butter in a pan. At the very end of frying, add a teaspoon of flour.Arrange the prepared mushrooms in portioned julienne dishes and pour over the cream. Grate the cheese on a coarse grater and spread it over the julienne on top of the mushrooms and cream. Heat the oven to about 150 degrees and bake the julienne until golden brown. Julien is served hot.

Champignons stewed in milk with vegetables

Ingredients

• 1 liter of water (or broth)
• 300 g quick-frozen mushrooms
• 2 tbsp. tablespoons of flour
• 1 carrot
• 1 onion
• 1 potato
• 2 tbsp. tablespoons of butter
• 2 eggs
• 1 tbsp. spoon of milk
• 100 ml cream
• salt to taste

To please loved ones and friends and serve mushrooms stewed in milk with vegetables, you need to go through several stages of preparing this dish.

1. Defrost champignons, chop. Combine them with peeled and chopped carrots and onions, simmer in a pan with butter (5 minutes).
2. Dry flour, dilute with milk and mix with stewed vegetables and mushrooms. Transfer the mass to a pot.
3. Separate the egg yolks from the whites, mix with the cream, bring to a boil in a small container, stirring well, pour into a pot. Add peeled and diced potatoes, water or broth.
4. Close the pot with a lid and place in a moderately preheated oven for 35–40 minutes.
5. Champignons stewed in the oven with vegetables and cream can be served as a first or second course, always hot.

Champignons stewed with chicken in a slow cooker

Ingredients

• chicken fillet - 1.5 kg
• fresh champignons - 500 g
• carrots - 3 pcs.
• refined vegetable oil - 3-4 tbsp. l.
• onions - 3 pcs.
• garlic - 2 cloves.
• water - 3-4 glasses.
• salt - ½ tsp.
• dried basil - 2 tsp
• hot pepper mixture - to taste
• lettuce leaves - 5-7 per serving

A dish of mushrooms stewed with chicken in a slow cooker will be appreciated by those who wish to prepare a complex and tasty dish with a minimum of effort. The multicooker is very good at handling meat. In practice, meat dishes prepared with her help make husbands admire their wives, and wives, even without much experience in the field of cooking, create real masterpieces for lunch and dinner.

Rinse the meat. Rinse thoroughly and chop the mushrooms nicely. Cut the onion into thin rings. Chop the carrots finely. Cut the chicken fillet into tablespoon-sized pieces. Pour vegetable oil into the multicooker bowl. Fry the onions in the BAKING mode for 10 minutes. Fry the chicken with vegetables and mushrooms in the BAKING mode for 20 minutes, stirring occasionally. Add water and salt, rubbed with basil. Simmer meat in STEWING mode for 2 hours, stirring occasionally. Add finely grated garlic 10 minutes before the end of the program. Season the finished chicken with a mixture of hot peppers (already on the plate!) To taste.

Mushrooms stewed with meat in a slow cooker are served with salad leaves for lunch or dinner, laid out on wide dishes.

Buckwheat with mushrooms and sour cream, stewed in a slow cooker

Ingredients

• 250 g champignons
• 1 onion
• 2 tbsp. tablespoons of butter
• 3 tbsp. sour cream spoons
• 2 cups buckwheat

To cook mushrooms with buckwheat stewed in sour cream in a slow cooker, you first need to pour oil into the bowl, finely chop the onion and peeled and washed mushrooms, add them to the oil. Switch on the "Baking" mode (cooking time 10 minutes). Then open the lid, stir, add buckwheat, add sour cream and 1 glass of water, salt and pepper, put in the “Pilaf” mode. Stir thoroughly after cooking.

Mushrooms stewed in mayonnaise with pork and prunes

Ingredients

• 1 kg pork
• 100 g cabbage
• 500 g onions
• 200 g fresh champignons
• 1 tomato
• sweet pepper (red) 1 pc.
• prunes (pitted) 15 - 20 pcs.

For the sauce

• 100 g mayonnaise
• 1 tablespoon tomato sauce
• egg, greens

Champignons stewed in mayonnaise with pork and prunes is a dish with an unusual taste that can be served on a festive table and receive a thunderous ovation from the guests.

Cut the food into medium-sized pieces, fold into a roasting pan in layers in the following sequence: pork, cabbage, onion, mushrooms, tomato, pepper. Pour over everything with a sauce made from mayonnaise, tomato sauce, finely chopped hard-boiled eggs and chopped greens. Put prunes on top.

Simmer for 40 minutes in the oven over low heat, without stirring!

How to cook delicious mushrooms with potatoes, stewed in a cauldron

Ingredients

• champignons - 600 g
• potatoes - 500 g
• onions - 300 g
• soy milk - 100 ml
• vegetable broth - 100 ml
• marjoram, basil, paprika
• vegetable oil
• salt and pepper to taste

Tasty to cook mushrooms with potatoes stewed in a cauldron means to win the heart of almost any man, because, as you know, the combination of meat and mushrooms, as well as those cooked in a cauldron, is one of the most favorite among the majority of the stronger sex.

First you need to prepare the mushrooms - rinse, peel, cut into 3 - 4 parts, salt, pepper, leave to soak for half an hour. After this time, throw them to fry for 5 minutes in a pan with heated vegetable oil and finely chopped onions.

Peel the potatoes, rinse, cut into circles, fry in another pan until half cooked.

After that, put the potatoes and mushrooms in a cauldron in layers, sprinkle each layer with spices. Pour the dish with soy milk, add the vegetable broth, so that the potatoes with mushrooms are barely covered. Simmer for 50 minutes. Add greens 5 minutes before cooking.