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The recipes for stew with mushrooms will appeal primarily to those who do not like baked crust, but prefer food of a softer consistency. In addition, stewed dishes are more suitable for dietary nutrition, as they languish in their own juice without the use of excess oil. Well, the third advantage of stewed meat with mushrooms is its unique taste and aroma.

Chicken stew with mushrooms

Chicken in Marseille

Composition: chicken - 1 kg, butter - 200 g, Marsala wine - 150 g, meat juice - 250 g, veal glands - 250 g, white wine - 100 g, ham - 100 g, mushrooms - 150 g, truffles - 30 g, potatoes - 500 g, bread croutons - 150 g, salt, pepper.

To cook the mushroom stew, prepared fillets and boneless chicken legs, season with salt, pepper and sauté in oil until golden brown. Then pour over Marsala wine and meat juice and simmer until tender. As a side dish, prepare veal glands peeled from films and stewed with butter and white wine, boiled and chopped ham, mushrooms boiled and stewed with butter and truffles cut into strips. Mix all cooked side dishes. Fry the potatoes in butter in the form of round balls.

Put the finished chicken pieces on the croutons, and place a garnish around them in bouquets. Pour the juice in which the chicken was fried.

Chicken leg with mushrooms and rice

Ingredients: 500 g of champignons, 5 chicken legs (300 g each), 5 teaspoons of vegetable oil, salt, ground black pepper, 5 cloves of garlic, 5 tbsp. tablespoons of dry mix for mushroom sauce, 5 tbsp. tablespoons of white wine, 5 sprigs of parsley.

Preparation: mushrooms, peel and cut into slices. Wash the chicken leg, dry it with a paper towel or napkin, fry it well on all sides in hot vegetable oil, salt and pepper. Peel the garlic, pass through a press and grate the peel on the legs. In the fat left over from frying, simmer the mushrooms (3 minutes). Pour in 2 cups of warm water, bring to a boil and add the sauce mixture, mix thoroughly. Bring to a boil again, lightly boil and pour in wine. Place the chicken legs in the sauce. Simmer covered for 25 minutes over low heat. Serve, garnished with parsley. The best side dish is boiled rice with fresh tomato salad.

Chicken with mushrooms and olives

What you need: 1 chicken, 200 g of champignons, 150 g of olives, 2 cloves of garlic, 1 glass of milk, 1 cube of bouillon, 2 tbsp. l. flour, ground black pepper, salt

How to cook: Mix milk with flour and crumbled bouillon cube. Cut the chicken into pieces, put in a multicooker bowl, pour the milk mixture. Cook in the "Stew" mode for 1 hour. Add mushrooms, olives, garlic passed through a press, salt and pepper to taste. Cook the mushroom stew in a slow cooker for another 1 hour.

How to cook potted mushroom stew

Kulesh with pork and oyster mushrooms

Ingredients: 400 g of pork pulp, 250 g of mushrooms (oyster mushrooms), 3 potatoes, 60 g of bacon, 300 g of millet, 1 liter. broth, 1-2 onions, 1 carrot, 30 g of dill, salt, black peppercorns, bay leaf.

Cut pork and lard into small pieces. Peel onions, carrots, potatoes, cut into small cubes. Fry the pork in melted bacon, add the onions and carrots and fry until the onions are lightly browned, then add the mushrooms. Put the fried meat with mushrooms in portioned clay pots, pour in hot broth, salt, add spices and add washed millet. Place the pots in an oven preheated to 180-190 ° С, simmer the dish for about 50-55 minutes. Serve the stew with mushrooms on the table in pots, sprinkle with finely chopped dill.

Hungarian goulash with mushrooms

Ingredients: 300 g pork, 100 g veal, 100 g.mutton, 400 g of porcini mushrooms, 2 onions, 50 g of butter, 30 g of nutmeg, 10 g of caraway seeds, parsley, salt.

Cut the flesh of pork, lamb and veal into pieces. Put the meat in portioned clay pots, generously greased with butter. Grate onions, fry in butter, add mushrooms and fry, put on the meat, add salt, a little caraway seeds and nutmeg, finely chopped parsley. Put the pots in the oven and, without adding liquid, simmer the meat at 140 ° C for 40 minutes.

Roast rabbit with forest mushrooms in Kiev style

Ingredients: 1 rabbit carcass weighing 1.5 kg., 4 onions, 100 g of peeled walnuts, 200 g (fresh) forest mushrooms, 50 g of butter, 100 g of raisins, pepper, salt, herbs for decoration.

For the sauce: 3 tbsp. l. flour, 500 ml sour cream, 50 g butter, pepper, salt to taste.

Wash the rabbit carcass, cut into portions, sprinkle with salt and pepper and fry until half cooked. Cut the onion into half rings, fry until golden brown. Peel the mushrooms, cut into strips and fry. Fry the nuts, peel them off and chop them. Wash and dry the raisins. Arrange rabbit meat in portioned clay pots, add raisins, nuts, onions, mushrooms, pour over sour cream sauce. Put in the meat, stewed with mushrooms, in the oven and simmer for 25-30 minutes at a temperature of 180 ° С. Serve garnished with herbs. Prepare the sauce. To do this, melt and heat butter in a saucepan, add sifted flour, lightly fry, stirring continuously, add salt, pepper and sour cream.

Look at a selection of photos for recipes for stewed meat with mushrooms:

Meat recipes, stewed with mushrooms in cream

Veal stewed with vegetables in a creamy sauce

Components:

• Veal - 600 g
• Champignons - 300 g
• Tomatoes - 2 pcs.
• Sweet Bulgarian pepper - 3 pcs.
• Carrots - 2 pcs.
• Bulb onions - 1 pc.
• Garlic - 2 cloves
• Butter - 3 tablespoons
• Beef broth - 1 glass
• Cream - 1 glass
• Chopped dill - 4 tablespoons
• Ground pepper and salt - to taste

Cooking method:

Cut the veal into small pieces, season with salt and pepper, fry in oil on all sides and put in a greased enamel pot.

Peel and chop the vegetables. Fry carrots and onions in oil until half cooked. Add mushrooms and fry.

Add slices of peeled tomatoes and chopped bell pepper, fried vegetables with mushrooms and crushed garlic to the pot to the meat, add broth and cream. Cover the pot, put in the oven and cook the stew with mushrooms in cream until tender.

Rooster with mushrooms (albufra)

Composition: rooster - 2 kg, butter - 200 g, rice - 200 g, broth - 600 g, fresh mushrooms - 120 g, truffles - 20 g, goose liver - 100 g, flour - 50 g, cognac - 30 g, white wine - 100 g, cream - 50 g.

Stuff the peeled rooster with the filling prepared in the following way: simmer the peeled rice in oil, salt to taste, pour in the broth and simmer for 15 minutes. Add fresh mushrooms and truffles, cut into slices, cut into pieces and stewed with butter and salt to taste. Mix well and stuff the rooster with the resulting mixture, sew up, shape, salt on the outside, grease with oil and bake in a saucepan. After browning on all sides, pour in a cup of broth, cover and simmer the rooster, turning occasionally and pouring juice until tender. After that, remove it from the oil and saute the flour in the same oil. After browning the flour, pour over cognac, white wine, cream or milk and a cup of broth. Stir well, simmer for 10-15 minutes and pass through a press. Season the resulting cream with a piece of butter.

Before serving, cut the rooster fillet and remove the brisket to reveal the filling. Lay the fillet and legs near the rooster, season it with the filling and pour over the prepared sauce. Serve with salad of your choice

How to cook mushroom and cheese stew

Chicken legs stuffed with mushrooms

Ingredients:5 chicken legs, 500 g of mushrooms, 2 onions, 200 g of cheese, 2 cloves of garlic, 1 egg, 100g of mayonnaise, "Maggi" mushroom cube.

Preparation: carefully remove the skin from the chicken legs. Cut the chicken into cubes and mix with the raw egg. Add chopped Maggi cube to finely chopped mushrooms and onions and fry in butter. Prepare minced meat by mixing mushrooms, chicken and grated cheese. Stuff the skin with minced meat. After mixing mayonnaise with finely chopped garlic, coat the legs and put them in a cauldron, pour a little water or broth (so that the legs are half covered). Put the stew with mushrooms in a cauldron, in the oven and simmer for 30 minutes.

Stewed chicken with savory spices

• Flour - 1 tbsp. l.
• Garlic and onion powder - 0.5 tsp each.
• Ground paprika, salt - 0.5 tsp each.
• Freshly ground black pepper - 0.25 tsp
• Chicken breast (fillet, cut into 4 cm pieces) - 2 halves (250 g)
• Olive oil - 1.5 tbsp l.
• Onions - 1 pc. (large) + 6 pcs. (small)
• Garlic - 1 clove
• Dry white wine - 0.25 cups
• Mustard - 2 tsp
• Tomato paste - 1 tbsp l.
• Chicken broth - 0.5 cups
• Salt - 0.5 tsp.
• Cheese - 100 g.
• Freshly ground black pepper - 0.25 tsp
• Mushrooms, cut into quarters - 6 pcs.
• Carrots - 1 pc.
• Frozen peas - 0.5 cups
• Fresh chopped thyme - 0.5 tsp
• Fresh chopped parsley - 1 tsp
• Sour cream - 2 tbsp. l.

Combine flour, garlic and onion powder, paprika, salt and pepper and pour into a plastic bag.

Place the sliced ​​chicken fillet in a bag and shake well to bread with this mixture.

Heat oil in a wide skillet and brown the chicken well. Take out the chicken and transfer to the multicooker pan.

In the same pan where the chicken was fried, put the garlic and onion and sauté for 1 minute, then pour in the wine.

Add mustard, tomato juice, chicken broth, salt, pepper and stir. Pour the contents from the pan into the multicooker pan, where the fried chicken fillet is already lying.

Add onions, mushrooms and carrots. Mix well.

Close the lid, select the EXTINGUISHING mode and set the timer for 6 hours.

When there is 1 hour left until the end of cooking, add frozen peas, thyme and parsley to the multicooker.

When 5 minutes remain until the end of cooking, add sour cream and stir, sprinkle with cheese on top. Serve the meat stewed with mushrooms and cheese with garlic mashed potatoes.

Stewed Meat Recipes with Forest Mushrooms

Kuban-style meatballs

Components:

• Fatty pork - 150 g
• Fresh forest mushrooms - 100 g
• Rice - 2 tablespoons
• Eggs - 3 pcs.
• Bulb onions - 3 pcs.
• Flour - 1 tablespoon
• Tomatoes - 2 pcs.
• Tomato paste - 1 tablespoon
• Vegetable oil - 2 tablespoons
• White cabbage - 50 g
• Garlic - 3 cloves
• Chopped dill greens - 2 tablespoons
• Ground salt and pepper - to taste

Cooking method:

Boil the rice in salted water until half cooked, put in a colander and let the water drain.

Pass pork, cabbage, mushrooms, onion, rice and garlic through a meat grinder. Add three egg yolks, chopped greens to the minced meat, add salt, pepper and mix everything thoroughly. Form small cutlets from this minced meat.

Finely chop the remaining two onions and sauté in vegetable oil in a deep frying pan, add tomato paste and fry a little more. Then gradually add half a glass of hot water to the onion, stir, season with salt, pepper and bring to a boil. Put cutlets in the sauce prepared in this way, simmer for about 30 minutes. Then put in a baking sheet, on top of the meat stewed with forest mushrooms, put the tomatoes cut into slices and bake in the oven until a crust appears.

Yaroslavl chicken or turkey

Composition. Chicken or turkey - 600 g, butter - 3 tbsp. spoons, flour - 1 tbsp. spoon, onion - 1 pc., carrots - 1 pc., parsley - 1 root, celery, a little garlic, tomato puree - 3 tbsp. spoons, porcini mushrooms or camelina stewed in their own juice - 1 cup, salt, poultry broth - 1.5–2 cups, sour cream - 2 tbsp.spoons, dill, tomatoes - 4-5 pcs., garnish.

Cut the poultry meat into portions, brown on all sides in oil and place on a dish that should be kept warm. Warm up tomato puree, grated or chopped roots and flour in oil, add chopped stewed mushrooms, sour cream and broth. Cook for 6-8 minutes and season. Put the meat in the sauce and simmer over low heat, covered, until cooked through (25-30 minutes). If the poultry is old, then the meat should be stewed with seasonings in the broth, and flour and sour cream should be added later. Sprinkle the finished dish with chopped dill and garnish with tomato slices.

Serve boiled rice or boiled potatoes, stewed vegetables and marinated salads or raw vegetables as a side dish.