Stuffed mushroom caps (in a slow cooker). Champignons stuffed in a slow cooker

Champignons are the most common mushrooms in recent times. Their popularity is due, first of all, to their availability (you can buy champignons in almost every store or market at almost any time of the year) and rather low cost (compared to other mushrooms). ideal for marinating, as well as for many hot dishes and snacks. The fleshy caps of these mushrooms are especially attractive in taste, which, if desired, can be filled with some kind of filling. And if you cook stuffed champignons in a slow cooker, you can get just a royal appetizer. But, before you start baking mushrooms, it is advisable to pre-marinate them in spices and seasonings so that they become softer, more tender and appetizing. Stuffed champignons will turn out even more fragrant and tastier if they are baked on an onion-garlic pillow. By the way, this can be done not only in a slow cooker, but also in the oven.

Ingredients:

• 15 medium sized mushrooms;
• 2 large heads of onion;
• 1 or 2 chicken eggs;
• about 50 g of any hard cheese;
• on a coffee spoon of salt and tomato paste;
• a few small cloves of garlic;
• dessert spoon of ground sweet paprika;
• 3 dessert spoons of mayonnaise and vegetable oil.

Divide the mushrooms into caps and legs, and wash thoroughly. Dry the caps (they should be whole). Mushroom legs cut into thin slices. Finely chop half of the onion and, together with the chopped champignon legs, fry in oil for about three minutes, stirring constantly.

Put the hats in a bowl, pour the marinade, consisting of oil, mayonnaise, tomato paste and spices, mix. Let the mushrooms marinate for at least half an hour.

Hard-boil the eggs and chop them using a grater with medium holes. Grate the cheese the same way. Peel onions (and 1.5 onions are left) and garlic, and cut into thin half rings or rings.

Mix the fried onions with mushroom legs, a little grated cheese, eggs and mayonnaise in a bowl.

Fill the mushroom caps with this mixture.

Put the onion and garlic on the bottom of the multicooker bowl, pour some water (literally cover the bottom).

Spread the stuffed mushrooms directly on top of the vegetable pillow and sprinkle with grated cheese. Close the multicooker and cook in the “Baking” mode for no more than 35 minutes.

Serve stuffed champignons as a hot or cold appetizer or with some side dish (potatoes, cereals).

Enjoy your meal!!!

Multicooker REDMOND RMC-M211. Power 860 W.

Sincerely, Irina Kalinina.

Mushrooms are one of the indispensable products in cooking, especially in a slow cooker. Each type is distinguished by its unique smell and original taste.

Champignons are considered universal mushrooms, as they go well with vegetables, chicken, fish and red meat. With their help in a slow cooker, you can create delicious casseroles, stews, soups, sauces, fried and baked dishes.

Mushrooms in sour cream in a slow cooker

Step by step recipe:

1. Mushrooms get rid of obvious contamination, cut off the darkened sections on the legs. We send them to a colander, wash under running water. For a couple of minutes we leave it so that the excess liquid is glass;
2. Grind champignons arbitrarily, most importantly, not too thick;
3. We flavor the bottom of the multicooker bowl with a small amount of vegetable fat and send the prepared mushrooms there;
4. Set the mode "Baking" or "Extinguishing". Time on the timer - 20-25 minutes. We leave the lid open so that the moisture released from the products evaporates;
5. During the frying time, mix the contents of the bowl several times;
6. We remove the husks from the bulbs, chop them into small pieces;
7. When the set time comes to an end, we place the chopped onion to the semi-finished product, add some salt, add spices. 10 min. quenching under a closed lid will be enough;
8. Next, we send sour cream to the onion-mushroom mass, mix thoroughly, continue cooking for another 7-9 minutes;
9. If the gravy is too liquid, then in 3-4 minutes. until ready, it is worth mixing flour into the dish.

Steamed champignons with rice and vegetables

Components:

• 400-420 g of a mixture of vegetables "Mexican" (can be replaced with the same fresh ones);
• rice - 1 measured st.;
• water - 2 measured tablespoons;
• mushrooms (champignons) - half a kilo;
• carrots and onions;
• some oil;
• seasonings, salt - to taste.

Takes: 60-70 min.

Calorie content: 104 kcal - 100 g.

Cooking:

1. We clean the onions and carrots, wash and finely chop;
2. We remove contaminants from the mushrooms, quickly pour over with water, dry. Grind in the form of plates, 1.5-2 mm thick;
3. We install the “Baking” program, coat the multicooker container with oil, dip the chopped fresh vegetables into it, heat it for 13-16 minutes;
4. Then we send chopped champignons there, mix. Continue cooking for another minute. ten;
5. Pour the rice into a deep bowl, rinse thoroughly until the water is clear. Pour into the bowl of the multicooker to the vegetable-mushroom fry. We season, we salt. Pour out the water and stir.
6. We change the mode to “Pilaf”, set the time - 30-35 minutes. We close the lid.

Mushroom soup

Ingredients:

• purified water (broth) - 1.2-1.5 l;
• 8-10 large champignons;
• medium potatoes - 2 pcs.;
• small onion and carrot;
• favorite greens;
• a handful of pasta "shells";
• 7-9 ml of oil;
• table salt.

Takes: 65-70 min.

Calorie content: 45 kcal - 100 g.

Recipe for champignon soup in a slow cooker step by step:

1. We free all vegetables from the top layer, wash and finely chop;
2. We clean the champignon caps from the skin, get rid of the dirt from the legs, carefully rinse and chop everything into thin slices;
3. "Frying" - the necessary multicooker mode. We wipe the bowl inside with oil;
4. We send the chopped onion and chopped mushrooms there, pass for 15 minutes;
5. Then chopped carrots and potatoes are immersed in onion-mushroom frying. Fill with water or broth;
6. Now the desired program is “Soup”, and the time on the timer is about 40 minutes;
7. We wash the greens, chop and add to the soup for 5 minutes. before the signal, along with "shells", also salt;
8. Change the multicooker mode again. Select "Heating", time - 10 minutes.

Chicken stuffed mushroom caps

What you need:

• 13-15 champignons with large caps;
• chicken fillet - 170-190 g;
• bulb medium;
• Dutch or Russian cheese - 85 g;
• sour cream (you can take mayonnaise) 15% - 25-30 g;
• vegetable oil, spices, salt;
• water - ¼ tbsp.

Takes: 60-70 min.

Calorie content: 97 kcal - 100 g.

Stages of stuffing mushrooms with chicken in a slow cooker:

• champignons for cooking in a slow cooker can be used not only fresh, but also frozen;
• while cooking mushrooms, you can add a variety of spices, garlic, olives, processed cheese, celery. These ingredients will help to achieve the perfection of taste;
• a liquid first course with champignons can be easily turned into the most delicate puree soup. It is necessary to use a little less water when cooking, and then an immersion blender will help to achieve uniformity;
• instead of pasta, you can add your favorite cereal to mushroom soup.

The main thing is that it tastes good!

Mushrooms are good in any form, no matter how you cook them. And fried with potatoes, and stewed in sour cream, and boiled with vegetables in the soup, and marinated. That is why, before I started cooking stuffed mushrooms in a slow cooker, I did not doubt for a second that it would turn out to be delicious yummy. And so it turned out. Just tastier than I thought.

Ingredients:

• Large champignons - 7 pcs. (if they are small, you should take more of them. The main thing is that they fit in the slow cooker)
• Onion - 1 onion or several sprigs of green onions with onions,
• Cheese - 100-150 g.

Mushrooms are needed in this recipe because they can be stuffed (and not only with onions and cheese, but much more) due to the shape of their hats.

One of the easiest ways to cook stuffed champignons in a slow cooker

First of all, I wash the mushrooms, lightly dry them and get rid of the legs. You can still cut out some of the pulp from the cap if you want to put more vegetables there. But this time I did not bother, leaving the hat as it is. Moreover, I really like it when there are a lot of mushrooms in mushrooms, so to speak.

I finely chop the mushroom legs for the filling. I cut the onion into small pieces. I took green onions, which recently began to grow in our steppes, because I decided to diversify the menu a little, in which ordinary onions appear from time to time. I cut the green onion root for the filling, and I set aside the “feathers” in order to sprinkle the finished dish with them.

I put onions together with mushrooms in a multi-bowl and leave to fry for about five minutes in oil.

While the mushrooms were fried and gradually spread their unique smell, which personally reminds me of rain in the forest, I grated the cheese. I divided all the available cheese into two parts.

I put the mushrooms with onions on a plate and waited until they cooled down a bit. Then I mixed them with the first half of the grated cheese. This is the filling with which I fill mushroom caps. The rest of the cheese and spread on top of the mushrooms. This is probably one of the easiest options for stuffing mushrooms. There can be a great variety of options. For the filling, both vegetables and meat are suitable. The only obligatory condition is fresh greens, which will need to decorate stuffed champignons before serving them to the table.

While the champignons are being cooked on the "Baking" for 15 minutes, I'm just cutting the greens and preparing the side dish. This mushroom treat is prepared quite quickly, but at the same time requires a little more effort than simply sautéing mushrooms. Of course, these efforts are fully justified. Stuffed mushrooms just melt in your mouth! And yet, they can be steamed, I already checked. It seemed to me that it turns out tastier this way, the mushrooms are more airy. But the time that mushrooms spend in a steamed basket takes about two times more.

Despite the fact that this appetizer looks more than modest, it will be a great success on the festive table. In any case, I have it enjoys wild success in any situation. :)

Cooking time: 30-35 minutes,

Mushrooms in a slow cooker are a great 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 for cooking, as well as for those who wish to please their loved ones with complex signature dishes. Use this kitchen miracle machine and the cooking process will be much easier!

Ingredients

• 300 g champignons
• 5 potatoes
• 1 bulb
• seasoning "Provencal herbs", salt

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

Rinse mushrooms, cut, salt, add seasoning.

Peel the onion and chop finely.

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

Stir occasionally.

While the oven is heating, fry the mushrooms, put in a separate container.

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

Cooking champignons with chicken liver in a slow cooker

Ingredients

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

Recipes for how to cook champignons in a slow cooker can be very different, but housewives are in particular 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 10 min.
3. Rinse the liver, cut each in half, clean from the vessels.
4. Mix the liver with chopped mushrooms, add to the onion and cook for 10 minutes. Then stir.
5. If there is not enough liquid, pour in 2-3 tbsp. l. hot water. Cook for 10 more minutes.

Mushrooms stewed with rice in a slow cooker

Ingredients

• 350 g champignons
• 150 g rice
• 100 g cheese (any)
• 40 g white mushrooms (dried)
• 1 bulb
• 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 fragrant dish with excellent taste, which is quite suitable as a hearty lunch.

Boil dried mushrooms on the stove. After the mushrooms boil, cook them for another 5 minutes. Leave the mushrooms for 30 minutes without draining the water. Pour the decoction into a cup. Mushrooms cut into pieces. Cut the onion as desired. Add thyme to mushrooms. Rinse the mushrooms and cut into small pieces. Melt the butter in a multicooker bowl. Rinse the rice, put it in a slow cooker. Add onion to rice and stir. Pour in the mushroom broth. Close the lid and cook in the "Pilaf / Buckwheat" mode for 30 minutes. Then leave the dish for 10 minutes. Add grated cheese, thyme, porcini mushrooms and mushrooms. Mushroom broth also pour into the slow cooker. Salt, pepper. Stir and close the lid. Wait for the signal.

Mushrooms 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, which today, thanks to modern household appliances, can be cooked in a matter of minutes.

Wash and clean the mushrooms, cut into pieces. Peel the onion and cut into half rings. Pour a little vegetable oil into the multicooker bowl and cook in the “Baking” 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 liquid. 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 "Extinguishing" mode for another 5 minutes. Serve sprinkled with herbs.

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

Ingredients

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

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

Wash and clean vegetables. Cut the meat into cubes or cubes, grate the carrots, cut the onion into cubes. Cut mushrooms 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 10 more minutes. Then add the onion 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 champignons in a slow cooker with meat and vegetables is performed in the "Baking" mode for 50 minutes. From time to time the dish needs to be stirred.

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

Ingredients

• 400 g champignons
• 200 g rice
• 100 g cheese (any)
• 5 tablespoons minced onion
• 1.3 liters of water
• vegetable oil, salt

1. Mushrooms with rice and cheese in a slow cooker are an ideal option for a lean, but fragrant and tasty pilaf in a hurry.
2. Pour oil into the multicooker bowl and fry the onion in the "Frying" or "Baking" mode.
3. Then add the washed rice, stir and cook until translucent, stirring regularly.
4. Wash mushrooms and cut into large pieces.
5. Add them to the fried onions and rice. Pour in hot water.
6. Stir, close the lid and cook for 20 minutes. in low pressure mode.
7. Put the dish on a warm plate and sprinkle with grated cheese.

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

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

Ingredients

• 400 g champignons
• 200 g rice
• 1 bulb
• 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, in which there are the simplest ingredients that are always at hand: mushrooms, rice and vegetables.

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

Mushrooms in sour cream sauce, baked in a slow cooker

Ingredients

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

For mushroom sauce

• 30 g wheat flour
• 1 teaspoon salt

For potato sauce

• 100 g sour cream 20% fat
• 2 eggs

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

Pour water into the multicooker bowl and place the steam container. Add peeled and quartered potatoes. Cook in steam mode for 20 minutes. After the beep, take out the potatoes and let them cool. Then pass through a meat grinder. Put sour cream in a deep plate 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 to 40 minutes. Pour vegetable oil into the multicooker bowl and fry finely chopped onion until golden brown. Add chopped mushrooms to it and fry until the filling is ready.

After readiness, salt, pepper, add chopped garlic, sour cream and wheat flour. Mix everything well. Transfer the finished filling to a deep plate and cover it with a film. Lubricate the bowl with butter, sprinkle with semolina. Lay out half of the potato mass, smooth and lay out the mushroom filling in an even layer. Place the rest of the potato mixture on top and level again. Cook in the “Baking” mode for 65 minutes. Then leave the casserole on the "Heating" mode for 20-30 minutes. After that, put the champignons baked in a slow cooker on a dish and brush with butter on top. Serve with cherry tomatoes.

Ragout with champignons, potatoes and zucchini in a slow cooker

Ingredients

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

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

Wash and clean vegetables. Dice the onion, potato, tomato and zucchini, cut the mushrooms into slices, grate the carrots on a coarse grater. Set the “Baking” mode, pour oil into the bowl and fry the onions and carrots for 10 minutes. Add the rest of the vegetables, salt, add the spices and stir, adding hot water to cover the ingredients. Cook the stew for another 50 minutes. in the "Baking" mode or 90 min. in the "Extinguishing" mode.

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

Buckwheat with champignons in a slow cooker

Ingredients

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

Champignon mushrooms, before cooking in a slow cooker with buckwheat, you need to cut and fry in olive oil along with chopped onions (baking mode, 20 minutes). To the onion and mushrooms, finish off the washed buckwheat, pour water 1-1.5 cm above the buckwheat, salt. Turn on the "buckwheat" mode (time is set automatically). The dish is ready.

Mushroom 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 dining table, because it is light, tasty and very fragrant. And what could be better than a cup of hot mushroom soup with vegetables!

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

Brown rice with champignons 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 cup
• 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 champignons with cheese and rice in a slow cooker is interesting due to 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 the pan and pour in the broth, season with salt and pepper.
2. Cover with a lid, select the "Pilaf / Buckwheat" program and cook for 40 minutes.
3. While the rice is cooking, prepare and chop the rest of the ingredients except for the grated cheese.
4. After 40 minutes, add the vegetable mixture, stir and continue cooking until the multicooker switches to 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 slow cooker that will appeal to even the most real gourmets.

Risotto with champignons 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 a gourmet dish.

1. Rinse rice under running water. Cut ham and mushrooms into small pieces.
2. Pour olive oil, put chopped onions, mushrooms, ham and rice in a multicooker pan. Mix well.
3. Add chicken broth 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 champignon mushrooms in a slow cooker, you can stop at risotto, and then the hostess is guaranteed success at the table.

Canned champignons in sour cream in a slow cooker

Ingredients

• 700–800 g beef
• 1 jar of canned champignons
• 1 pack vegetable mix
• 1 cup rice
• 2½ cups water
• 2–3 tbsp. l. sour cream
• salt, black ground pepper

Recipes on 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 slow cooker in the “Baking” mode for 40 minutes. Add a jar of canned mushrooms, sour cream, salt, pepper to the meat.

In a steaming basket, make a cup out of foil so that steam flows from it around the edges. Pour 1 cup of washed rice, vegetable mixture, pour water.

Put the form in the slow cooker along with the meat, cook in the “Extinguishing” mode for 2 hours.

Pork with frozen champignons in a slow cooker

Ingredients

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

1. Frozen champignons, before being cooked in a slow cooker, must be thawed and rinsed under running water.
2. Cut the meat into large cubes, chop the onion. Put the meat and onion 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 over the sauce of sour cream, flour and tomato paste.

Fried champignons with chicken breast in a slow cooker

Ingredients

• 4 chicken breasts
• 2 carrots
• 1 bulb
• 3 art. l. sour cream
• 1 st. 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 onions, carrots and mushrooms in butter or margarine for 20 minutes. Salt and pepper the champignons fried with carrots and onions in a slow cooker, 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 "Extinguishing" mode for 1-1.5 hours.

Recipe for champignons with salmon in the Redmond slow cooker

Ingredients

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

Many recipes advise how to cook champignons in the Redmond slow cooker, as this device has wide functionality and makes it easy to cook any, even the most complex dishes, for example, this.

Transfer the mushrooms to a separate bowl. Cut the prepared salmon fillet into portions, salt, pepper, put in a multicooker saucepan. Add roots, spices, onions, pour a small amount of water so as to just cover the fish with vegetables. Set the timer for the "Extinguishing" mode to 45 minutes. Turn off the slow cooker, 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 Keep Warm timer to 15 minutes.

Turn off the multicooker. Put the fish on a dish, put the mushrooms on top, 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.
• onion - 2 heads
• bay leaf - 1-2 pcs.
• butter - 100 g
• flour - 50 g
• cream - 70 g
• parsley - 5-6 sprigs
• salt - to taste

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

Clean, wash and cut fresh mushrooms into thin slices. Cook the mushrooms in butter in the "Stew" mode for 30-40 minutes.

Turn off the multicooker. Transfer the mushrooms to a separate bowl. Cut the prepared sterlet fillet into portions, salt, pepper, put in a multicooker saucepan. Add roots, spices, onions, pour a small amount of water so as to just cover the fish with vegetables. Set the timer for the "Extinguishing" mode to 45 minutes. Turn off the slow cooker, drain the broth and strain, transfer the fish to a separate dish.

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

Halibut with champignons 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 sprigs
• salt - to taste

Mushrooms in cream in a slow cooker, cooked with halibut and vegetables - a win-win option in cases where you want something special, tasty, outstanding.

1. Clean, wash and cut fresh mushrooms into thin slices. Cook the mushrooms in butter in the "Stew" 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, pour a small amount of water so as to just cover the fish with vegetables. Set the timer for the "Extinguishing" mode to 45 minutes.
5. Turn off the slow cooker, 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, mashed with butter, add cream. Set the Keep Warm timer to 15 minutes.
7. Turn off the multicooker.
8. Put the fish on a dish, put the mushrooms on top, sprinkle with chopped parsley.
9. Serve with garnish.

Stuffed champignons steamed in a slow cooker

Ingredients

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

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

Peel the onion, wash, cut into small cubes. Rinse the carrots, peel, cut into thin bars. Rinse the tomato, cut into circles or also cubes. Rinse the mushrooms, separate the caps from the legs, chop the legs.

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

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

Stuffed champignons in a slow cooker cook in the “Steaming” 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 slow cooker

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, pepper to taste, pour over 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. Lay the fish on top of the mushrooms. Mix sour cream with cream, pour the sauce into a slow cooker, mix. Grate cheese, sprinkle on top. Set the Baking program timer to 45 minutes. Garnish with herbs before serving.

(function() ( if (window.pluso)if (typeof window.pluso.start == "function") return; if (window.ifpluso==undefined) ( window.ifpluso = 1; var d = document, s = d.createElement("script"), g = "getElementsByTagName"; s.type = "text/javascript"; s.charset="UTF-8"; s.async = true; s.src = ("https:" == window.location.protocol ? "https" : "http") + "://share.pluso.ru/pluso-like.js"; var h=d[g]("body"); h.appendChild (s);)))();

Ingredients:

• medium-sized champignons - 10 pcs.
• boiled chicken fillet - 150 gr
• bulb - 1 pc.
• hard cheese - 70 gr
• mayonnaise - 2 tbsp.
• vegetable oil - 1.5 tbsp.
• salt to taste
• ground black pepper - 0.5 tsp
• water - 50 ml

Stuffed champignons in a slow cooker can make an elegant appetizer for a festive feast or an additional dish for a side dish of potatoes or boiled rice on weekdays. Mushrooms are the best suited for stuffing and baking because of their structure. They have a dense fleshy cap and an elastic leg.

The stuffing for mushrooms can be made meat or vegetable, as in. But my favorite and long-tested recipe is champignons with chicken in a slow cooker. If you bake mushrooms in a slow cooker, then you should choose medium-sized champignons. There are 10 of these at a time in the bowl. I used to cook this dish in the oven, but now only in the Polaris 0517AD multicooker. Before baking mushrooms, the legs are cut out of the caps, then finely cut and fried in vegetable oil. After that, boiled fillet is added, everything is mixed with mayonnaise, spices, hats are stuffed and baked under a cheese crust - nothing complicated, so I recommend this recipe to all readers of the site.

Before serving baked champignons with chicken, cheese and mayonnaise in a slow cooker to the table, they should be slightly cooled. Only then put it on a dish, sprinkle with fresh herbs or decorate with lettuce. Well, now I’ll tell you in detail about the method of preparing such a festive dish that will perfectly decorate your table for the upcoming New Year.

Cooking method

1. 
   I'm preparing the ingredients. Boil the chicken fillet in boiling water in advance until tender. During the cooking of the fillet, I do not salt the water, since when salt is added, all the juiciness and fat goes into the broth from the meat. I clean the onion from the husk. I wash the mushrooms with water.
2. 
   I cut out the legs from the mushrooms so that the hats remain intact. If the champignons have dark caps, I remove the top layer of the skin from them with a sharp knife. I spread the prepared mushroom caps on a cutting board or plate.
3. 
   I cut the boiled chicken fillet into pieces. I cut the legs of the mushrooms and the onion into small cubes.
4. 
   At the bottom of the multicooker bowl I pour 1 tbsp. vegetable oil, spread finely chopped mushrooms and onions. In the “frying” mode, fry the ingredients until tender, stirring occasionally with a spatula.
5. 
   When the mushrooms and onions are ready, I add chicken pieces to them, mayonnaise, salt to taste and put black ground pepper. I mix everything, the filling for mushroom hats is ready. I use store bought mayonnaise. If you are against, mayonnaise can be replaced with sour cream or heavy cream.
6. 
   In each hat to the top with a spoon I spread the filling.
7. 
   I wash the bowl of the multicooker with water, grease it a little with vegetable oil and put the stuffed mushrooms. I close the multicooker lid and set the multicooker mode, temperature 150 ° C and time 20 minutes. I don’t add water yet, since there is natural moisture in the mushrooms, which should come out and evaporate during this time. Due to the high water content in the mushrooms, the caps are almost halved during the cooking process, as it should be.
8. 
   Grate hard cheese. After 20 minutes, I open the lid of the multicooker, pour in water, put a little grated cheese on top of the hats, close the lid and leave the previous mode and temperature, just set the time to 15 minutes.
9. 
   When the multicooker beeps, the dish is ready. I open the lid and transfer the baked champignons with chicken and cheese from the slow cooker to a plate.
10. 
    I sprinkle the prepared stuffed champignons with finely chopped green onions and serve.

As you can see, this dish is very easy to prepare, and champignons with chicken in a slow cooker are just perfect for the holiday! Enjoy your meal!