Description
Vegetable stew with mushrooms, which we will cook in this recipe, is different in that, in addition to the traditional potatoes for this dish, as well as zucchini, it also combines several types of mushrooms. This version of cooking stew is not a classic. But how many cooking options for this dish exist today in principle? Just don't count. And no one was allowed to experiment.
Since the combination of mushrooms and potatoes is quite familiar, we will add zucchini to them. Spices will emphasize the dignity of vegetables. Mushrooms themselves are very tasty both fried and stewed. Potatoes will add satiety to the dish. And all together this vegetable stew perfect as a light dinner or lunch. It is very easy to prepare it at home, especially if you use our step by step recipe photo cooking.
Pleasant and quick cooking!
Ingredients
-
(1 PC.) -
(3 pcs.) -
(8 pcs) -
(200 g) -
(50 g) -
(50 ml) -
(150 ml) -
Mushroom seasoning
(taste) -
(taste)
Cooking steps
First, let's prepare the potatoes. To do this, thoroughly rinse the tubers under running water and peel. Place in a deep saucepan and add water. We cook on medium heat. Wash and clean our only zucchini, cut it into small cubes. My carrots, peel, rub on coarse grater. Peel the onion and chop finely enough. Heat oil in a heavy bottomed pan and add all of our chopped vegetables.
Thoroughly mix all the ingredients in a pan, fry until the zucchini is cooked. This will take approximately 10 minutes.
Dried mushrooms must be soaked before cooking. To do this, pour them into a bowl and fill with water for 60 minutes. Drain the water and wash the mushrooms again. We cut large pieces and send to the vegetables in the pan.
Mushrooms are not washed, but simply peeled off the caps. Cut into roughly the same pieces as dried mushrooms. Add to the pan.
Stir the vegetables in a pan, continue to fry for another 10 minutes over medium heat, stirring constantly.
When boiled potatoes cooled, cut it into large pieces. If you cooked tubers in uniforms, then first we get rid of the peel. Add potatoes to vegetables. Pour the tomato juice and spices into the pan, mix everything thoroughly. Salt to taste. Cover with a lid and simmer for 10 minutes until fully cooked.
We serve the finished dish and serve it to the table. Vegetable stew with mushrooms, zucchini and potatoes is ready.
Vegetable stew is one of the healthiest dishes. It has a lot of vitamins and other substances needed by the body and few calories. It can be served as a side dish or as independent dish. Vegetable stew is recommended for frequent inclusion in the diet for those who want to save slim figure. It can be eaten in fasting, and vegetarians do not refuse it. At the same time, many housewives prefer to cook vegetable stew with mushrooms. They have virtually no effect on energy value dishes, but make it more satisfying. In addition, with mushrooms, vegetable stew acquires an even more seductive aroma, and its taste becomes more interesting and rich.
Cooking features
With seeming simplicity, the preparation of vegetable stew with mushrooms has its own specific features. If they are not known, the result may be unpredictable. It is possible that you will not be able to appetizing dish, but a shapeless mass that no one wants to eat.
- All vegetables have a different structure. Some of them cook very quickly, others take longer. In some, the skin is tender and does not need to be removed, in others it remains tough and can stick to the palate, which makes them unpleasant to eat - they are cleaned before cooking. For this reason, to prepare a delicious vegetable stew, two points must be taken into account: the order of laying the products and the correctness of their pre-treatment.
- The order of laying the products is almost always described in the recipes. If for some reason it is not indicated, then you should know that hard vegetables (cabbage, potatoes, carrots) are laid first, and those with a more delicate structure (zucchini, eggplant) are the last. If the vegetables are pre-fried separately, then they can be laid at the same time or almost at the same time.
- If vegetables and mushrooms are pre-fried and only then stewed, the dish will turn out tastier, but more nutritious.
- Eggplant needs the most careful preparation of all vegetables. The fact is that they contain harmful solanine, which gives the “blue” bitterness. You can remove it with salt. To do this, eggplants are peeled, cut, poured with salt water for about half an hour, after which they are thoroughly washed and dried. You can do without water by simply salting the eggplant, and then washing and removing excess moisture with paper napkins.
- Zucchini is peeled only if they are large. Then the seeds must also be extracted from them.
- Tomatoes should also be peeled. There is a way to easily remove the skin from them without damaging the flesh. To do this, on the side opposite the stem, make a cross-shaped incision. Then the tomatoes are dipped in boiling water. After a couple of minutes, they are removed with a slotted spoon and cooled. Then it remains to pull the corners of the skin in the area of the cut, and it will be removed like flower petals.
- To prepare vegetable stew with mushrooms, you need to remember that many of them also need pretreatment. An exception to this rule are porcini mushrooms and champignons. For this reason, housewives most often use them to cook stews.
Vegetable stew with mushrooms can be prepared according to different recipes. Therefore, the cooking technology may vary slightly depending on the selected recipe.
Vegetable stew with mushrooms and cabbage
- champignons - 0.3 kg;
- White cabbage- 0.6 kg;
- onions - 100 g;
- Bell pepper- 0.2 kg;
- carrots - 150 g;
- tomatoes - 0.3 kg;
- salt, pepper - to taste;
Cooking method:
- Wash the mushrooms, dry with napkins and cut into thin plates.
- Peel the onion and cut into thin half rings.
- Wash the cabbage. Her upper leaves are usually sluggish, so it is better to remove them. After that, chop the cabbage into medium-sized straws.
- Peel the carrots, grate it on a coarse grater.
- Tomatoes, making cuts on them, dip for a couple of minutes in boiling water. Transfer them to a bowl with cold water. After a few minutes, remove from water and clean. Cut the pulp into small cubes.
- Wash the pepper, cut off the stem. Remove the seeds from the pepper, cut it into quarters of rings.
- Heat oil in a frying pan. Put mushrooms and onions in it, fry until almost all the liquid released from the mushrooms has evaporated from the pan.
- Heat up a new portion of oil in a cauldron. Remember the cabbage with your hands so that it gives juice, and put it in a cauldron. Put carrots in there. Fry the cabbage for 10 minutes, stirring occasionally so it doesn't burn.
- Add pepper, continue frying vegetables for another 5 minutes.
- Combine vegetables with mushrooms and tomatoes, salt and pepper. Lower the heat and simmer the mushroom stew for 20-30 minutes, depending on whether your cabbage is young or already mature.
Sprinkle the dish with chopped herbs before serving. It can be served as a second course or used as a side dish. meat dishes or sausages.
Vegetable stew with mushrooms and potatoes in pots
- potatoes - 0.5 kg;
- white mushrooms - 0.2 kg;
- zucchini - 0.3 kg;
- carrots - 0.3 kg;
- garlic - 2 cloves;
- ground paprika - 5 g;
- salt, pepper, herbs - to taste;
- vegetable oil - as needed;
- cheese (optional) - 50 g;
- sour cream - 100 ml;
- tomato juice - 0.2 l.
Cooking method:
- Peel the potatoes and cut into medium-sized cubes, about a centimeter or a little more.
- Peel the carrots and cut into slices. If the carrot is large, then it is advisable to cut it into semicircles or even quarters of circles.
- Wash mushrooms, dry, cut into small cubes.
- Finely chop the garlic or crush it with a special press.
- Chop the greens with a knife.
- Wash the zucchini and cut into cubes about the same size as the potatoes.
- Heat oil in a frying pan. Brown potatoes, carrots, zucchini alternately in it.
- In a separate pan, fry the mushrooms until half cooked.
- Mix mushrooms with vegetables, salt, pepper and ground paprika. Fill pots with this mixture.
- Pour a little into each pot. tomato juice or tomato paste diluted in water.
- Brush the vegetables with sour cream.
- Put the pots on a baking sheet and place it in the oven.
- Preheat the oven to 180 degrees and cook vegetable stew with porcini mushrooms and potatoes in it for 40 minutes.
- Remove the pots, sprinkle their contents with herbs and garlic. Sprinkle with shredded cheese, if desired.
- Return the pots to the oven and continue cooking the stew for another 10 minutes.
The taste and aroma of vegetable stew with porcini mushrooms and potatoes, cooked in pots, is unlikely to leave anyone indifferent.
Vegetable stew with mushrooms and eggplant
- eggplant - 0.5 kg;
- champignons - 0.25 kg;
- sweet pepper - 0.2 kg;
- onions - 0.2 kg;
- tomato juice - 0.3 l;
- garlic - 1 clove;
- salt and seasonings - to taste;
- vegetable oil - as needed.
Cooking method:
- Peel, cut into large enough cubes and soak the eggplants in salted water. Rinse and pat dry with paper towels.
- Wash the pepper, cut into 4 parts lengthwise, remove the seeds along with the stalk. Cut the pepper into quarters of rings, not too thin.
- Peel the onion, cut into thin half rings.
- Wash mushrooms, dry, cut into thin plates.
- Finely chop the garlic with a knife.
- Heat the oil in a deep frying pan, put the onion and mushrooms in it. Saute until the liquid released from the mushrooms has evaporated.
- Add eggplant. Fry them for 7-8 minutes along with the mushrooms.
- Add pepper, salt, spices, garlic. Pour in tomato juice.
- Stew vegetables with mushrooms for half an hour over low heat.
You will surely like the combination of mushrooms with eggplant: they are in perfect harmony with each other. You can serve this stew with potatoes, rice or separately. It is a great addition to any meat dish, but delicious on its own.
Vegetable stew with mushrooms is hearty, but at the same time quite light and healthy dish. It can be eaten even by those who are on a diet.
Mushroom stew is a thick and rich dish that is cooked with meat, cereals and a variety of vegetables.
This is exactly the type of food that does not have strict rules and can consist of what is found in the kitchen.
But one thing remains the same - mushrooms.
And there are a few things you need to know about them.
Mushroom stew - general cooking principles
For the dish, fresh, dried, pickled or frozen mushrooms are used. Usually, they are lightly fried before being put into the dish, which improves the taste of the dish and makes it more aromatic.
Mushrooms can be used forest or greenhouse. They are cut into cubes, slices or laid whole. Mushrooms from the forest, as well as dried mushrooms, are recommended to be boiled until half cooked and only then used for the dish.
What can be added to mushroom stew:
Legumes.
The ingredients are laid raw, pre-fried or boiled, depending on their type. Liquid is added to the stew to stew. It can be water, broth, vegetable juices or decoctions. All kinds of herbs and spices are welcome.
Ragout with mushrooms and meat
Recipe for a hearty and very nutritious mushroom stew with meat. Beef is used, but you can also put pork or lamb. Boneless meat tenderloin is used.
Ingredients
0.7 kg of beef;
0.5 kg of champignons;
2 tablespoons of flour;
0.5 kg of potatoes;
0.2 kg of carrots;
0.1 l of oil;
0.2 kg of onion;
Cooking
1. We wash the beef, dry it. Cut into cubes, as for cooking goulash.
2. Put half the oil in a saucepan or cauldron, heat it up. Add beef, fry. Then cover with a lid and simmer in your juice for about half an hour. If the meat starts to fry earlier, then you can pour in a little boiling water and slow down the process.
3. We wash the champignons, cut them in half, but if they are large, then into four parts. Sprinkle with flour and fry separately in a pan with the remaining oil.
4. Shred the onion into strips, send to the beef.
5. Next, throw in the grated carrots, and after two minutes of frying, transfer the mushrooms from the pan.
6. Mix everything well, add chopped potatoes. If the tubers are small, then you can cut in half or into four parts. Large potatoes cut into 6-8 pieces. No need to grind.
7. Add spices, salt and pour two cups of boiling water. Cover the stew and simmer for about 40 minutes.
Vegetable stew with mushrooms and cabbage
This version of vegetable stew with mushrooms can be called not only vegetarian, but also dietary. This option is easy to prepare on the stove or in a slow cooker, does not require a lot of time.
Ingredients
0.3 kg of mushrooms;
0.6 kg of cabbage;
Bulb;
A little oil;
Bell pepper;
Carrot;
Two tomatoes.
Cooking
1. Cut the mushrooms into arbitrary slices, put them in a frying pan and fry until half cooked.
2. Add onions to the mushrooms and grated carrots, sauté together for a couple of minutes. Transfer to a saucepan.
3. Shred fresh cabbage with straws. We also cut sweet pepper. We shift everything to the mushrooms, stir.
4. Rub the tomatoes. Just cut the tomatoes in half and cut three to leave the skin. Pour into stew. If not fresh tomatoes, then you can use canned fruits or pasta diluted with water.
5. Season the stew with salt, mix, pepper and cover with a lid. We put on the stove and simmer until cooked. Time depends on the cabbage. If it is juicy and soft, then 10-15 minutes is enough. Rigid cabbage varieties can be stewed for up to 40-50 minutes.
Ragout with mushrooms, rice and green peas
The recipe for a non-standard stew, which is cooked with rice. You can use any cereal, but it turns out better and more beautiful with long grains. Peas are canned.
Ingredients
0.4 kg of mushrooms;
0.5 cans of peas;
1 glass of rice;
3 carrots;
2 cloves of garlic;
2 onions;
2 tablespoons of tomato;
Oil, spices;
1 bunch of greens.
Cooking
1. Rice should be boiled until half cooked in in large numbers liquids. It is important that the cereal is not digested and remains whole.
2. We chop all the vegetables into strips, throw them into a saucepan or cauldron with hot oil, fry.
3. Cut the mushrooms and send to the vegetables, cover and simmer for ten minutes. After evaporating the natural moisture, lightly fry and add the tomato.
4. Put rice in a cauldron and green pea. We fill with spices.
5. Pour a glass of boiling water, cover and simmer for no more than ten minutes.
6. At the end, add fresh herbs and chopped garlic under the lid, let stand to reveal the aroma. Stir before serving.
Vegetable stew with mushrooms and eggplant
Eggplants themselves taste like mushrooms, and if you add a little real champignons to them, you get just a bomb. The taste of this dish is worth it.
Ingredients
0.5 kg of eggplant;
0.25 kg of champignons;
0.2 kg of onion;
0.2 kg of sweet pepper;
300 ml of tomato juice;
0.07 kg of oil;
A clove of garlic and seasonings.
Cooking
1. Cut the eggplant into large cubes and soak in salt water.
2. Cut the onion into large, thick half rings. Put in a pan and fry with oil.
3. Add mushrooms to the onion, brown over high heat.
4. Squeeze the eggplants from salt water, lay them in the stew. If you want to get a brighter and richer taste, then the pieces can be fried separately in a pan.
5. Add spices and crushed garlic.
6. The last is sweet pepper.
7. We cut it into rings, like onions, but not thinly.
8. Mix everything well, pour in tomato juice, add spices and simmer for about half an hour. Salt carefully, as the eggplants were soaked in a saturated solution.
Ragout with mushrooms and chicken in pots
To prepare such a mushroom stew, you will need chicken fillet, as well as portion pots.
Ingredients
0.3 kg of mushrooms;
0.1 kg of onion;
0.3 kg of chicken;
0.2 l of broth;
1 carrot;
Spices and oil.
Cooking
1. Mushrooms should be washed and cut into slices. We clean the bulbs and chop them in half rings. Throw everything together in a greased frying pan and fry over high heat. No need to languish and bring to readiness too.
2. Cut the chicken into strips, mix with fried mushrooms and onions.
3. Add carrots to them. You can cut or grate, but in this case on a coarse grater.
4. Salt, pepper the future stew and arrange it in pots. If necessary, add garlic and tomato paste.
5. Pour the broth into containers, in each the same amount.
6. Cover and send to the oven. Such pots are not prepared for long, usually half an hour at 180 is enough.
Vegetable stew with mushrooms and zucchini
This dish cannot be called festive or unusual. It is simple and very easy to prepare. But it turns out easy and very useful. We choose young zucchini for him, preferably small, so that you do not have to remove the skin and seeds.
Ingredients
0.4 kg of zucchini;
0.2 kg of carrots;
0.2 kg of champignons;
0.15 kg of onion;
50 ml of oil;
Spices, dill.
Cooking
1. Cut half of the onion into cubes, fry in a pan with all the mushrooms until half cooked. Pour half the oil.
2. We wash the zucchini, cut off the ends and cut lengthwise into four parts. Then slice across.
3. Pour the rest of the oil into a cauldron or pan, fry the remaining onion with grated carrots, put the zucchini and transfer the mushrooms from the pan.
4. Add salt, pepper, squeeze the garlic to taste, pour in a glass of water and stir.
5. Cover and simmer for about twenty minutes. Optionally, you can add tomato paste or sour cream.
Ragout with mushrooms and sausage "Quick"
To prepare this stew, pickled mushrooms and any sausage are used. You can take ham, sausages, smoked meats. The base vegetable is white cabbage.
Ingredients
0.2 kg of pickled mushrooms;
0.5 kg of cabbage;
1 onion;
0.2 kg of sausage;
30 ml of oil;
2 spoons of pasta;
1 carrot.
Any seasonings, to taste herbs and garlic.
Cooking
1. Mushrooms are thrown into a colander and left to drain the liquid.
2. Shred the onion in half rings, fry in a large saucepan until transparent.
3. Add chopped mushrooms. If they are small, for example, honey mushrooms, then you can throw them whole. Lightly fry.
4. Shred the cabbage and carrots, then add to the stew. Fry until the mass settles and the volume decreases.
5. It remains to add chopped sausage. The size and shape of the pieces do not play a special role.
6. Dilute the tomato with a glass of broth or just water, pour vegetables. Do not forget to salt and season with spices to your taste. If the cabbage is juicy, then the liquid can be poured a little less.
7. Cover, simmer for a quarter of an hour.
Vegetable stew with mushrooms and beans
Recipe for vegetable stew with mushrooms and canned beans. Optionally, you can use boiled beans.
Ingredients
1 can of beans;
0.7 kg of potatoes;
0.3 kg of mushrooms;
50 ml of oil;
0.1 kg of onion;
0.1 kg sweet pepper;
1 bunch of dill.
Cooking
1. Pour all the oil into the cauldron at once, put it on the stove.
2. Cut the onion and throw it to fry. If you wish, you can add grated carrots.
3. Shred the washed mushrooms into slices and transfer to the onion, fry.
4. Peel the potatoes, cut into small slices. Sweet pepper chopped into strips.
5. Add vegetables to half ready mushrooms, pour in 400 ml of water and simmer under the lid for about fifteen minutes.
6. Open a jar of beans, pour out the liquid. Put in stew. Mix everything well, season with spices and salt.
7. Cover and simmer. Eight or ten minutes is enough, we do not cook for a long time. At the end we put dill.
Ragout is not vegetable puree And even more so, not a hodgepodge. Digestion of vegetables is not allowed, the pieces should be clearly visible. To do this, you must strictly follow the recipe and never lay all the ingredients at the same time.
If mushrooms were collected in the forest, then preliminary boiling is required. In the old days, an onion head was added to the pan to determine the toxicity. It was believed that if it darkens or turns blue, a bad mushroom was caught. If the bulb remains transparent and natural color, then the product can be eaten.
The acid found in tomatoes slows down the cooking of the stew. If there is no time and you need to get the dish faster, then it is better to lay the tomatoes at the very end. The same goes for pasta or tomato juice.
The stew will be more fragrant if, when stewing in a cauldron, add a few peppercorns and an asterisk of cloves. It is advisable to remove these spices only when serving.
You can stew vegetable stew not only with tomato, but also with sour cream or cream. Mushrooms with dairy products are perfectly combined and become only tastier.
Calories: Not specified
Cooking time: Not specified
Potato stew with mushrooms is prepared without meat, so cooking will not take you much time. In spite of a small amount of ingredients, stew with potatoes and mushrooms turns out to be hearty, very tasty and fragrant. The thing is that for vegetables and mushrooms such a set of spices is selected that will help the products to fully reveal their characteristics. taste qualities not interrupting, but complementing the taste of other ingredients. You can season potato stew with mushrooms with thick sour cream or tomato sauce - choose what you like best. According to the recipe, the stew is dressed with sour cream, but if you are fasting, then add tomato sauce or canned (fresh) tomatoes.
Ingredients:
- Potatoes - 7-8 pcs;
- fresh champignons- 250-300 gr;
- carrots - 1 pc;
- oregano - 0.5 tsp;
- onion - 3 onions;
- basil - 1 tsp;
- black and red ground pepper- half a teaspoon;
- salt - to taste;
- refined vegetable oil - 3 tbsp. l;
- sour cream - 150 gr;
- any fresh herbs;
How to cook with a photo step by step
Immediately prepare all the products for the stew with potatoes and mushrooms. Slicing should be large enough, then the vegetables will retain both their shape and their peculiar taste. We cut the carrots into small pieces or slices, large sticks. 
Wash the mushrooms, wipe and cut into large plates. If the mushrooms are small, they can be left whole or cut into 2-4 pieces. 
Chop the onion into half rings. 
Cut the peeled potatoes for the mushroom stew in half lengthwise and then cut into slices 2-3 cm thick. 
For cooking potato stew with mushrooms, we need two pans. In one, heat up 2 tbsp. l. vegetable oil, put the chopped onion. Spasser until transparent and soft. You don't need to fry the onions. Then add potatoes, immediately mix it with onions and butter. 
Add black ground pepper, ground paprika (or red hot peppers) and dried oregano. We heat everything over high heat so that the spices give their aroma to the oil. Turn the heat to medium and fry the potatoes lightly. 
Pour half a glass of water or vegetable (mushroom) broth. Salt the stew to taste. Simmer the potatoes until almost done (15 minutes). Then we send carrots to the stew, mix. Simmer covered until carrots are tender. 
While the carrots are ready, fry the mushrooms in the second pan in vegetable oil. Season mushrooms for potato stew with salt and ground black pepper. Before turning off the heat, add the dried basil. 
Add fried mushrooms to the finished stew, mix. 
We fill the stew of mushrooms and potatoes with sour cream, warm it over high heat for 2-3 minutes and remove the stew from the heat. Let's brew for a few minutes. 
We lay out the hot stew of potatoes and mushrooms on plates, sprinkle with finely chopped herbs and serve. The best supplement to the stew will be light salad from fresh vegetables or any fresh herbs. Bon Appetit! 
Can't imagine life and stew without meat? Use the recipe
The main components in the stew are potatoes and mushrooms. All other vegetables can be selected in any combination, but there should be more potatoes. If you add zucchini, then the taste of the stew will be softer, if you put sweet peppers - you get appetizing, bright dish. But the most successful stew will be if you make vegetable mix and add all the vegetables little by little. Of course, mushrooms also give a taste to the stew, and it is better to cook it with forest mushrooms, but you can get by with banal champignons or add oyster mushrooms - as in this recipe.
Vegetable stew with mushrooms - recipe
one). Ingredients for mushroom stew
500 gr. any fresh mushrooms(or frozen)
1-2 carrots
2 sweet peppers
2 onions (if the onion is large, then one is enough)
10-12 medium potatoes
Vegetable oil
Spices and seasonings for mushrooms
Taste
A little sour cream and herbs for serving
2). Like any other, we start cooking with the preparation of vegetables. To begin with, we cut onions in half rings, carrots - in circles, slices. Vegetables should not be chopped too much, otherwise the stew will turn out homogeneous. If you take purple onions, then you need to know that it will color the rest of the vegetables and the color of the finished stew will turn out to be darkish.
3). Fry the onion in oil until soft. Add all the spices - let them give off flavor and fry with onions.
4). While the onion is fried, clean and cut the mushrooms. The hat can be cut larger, the leg - in small pieces.
5). We throw the mushrooms to the onion, fry until the mushrooms release juice and it evaporates. Then add the carrots, fry over low heat until soft.
6). It is better to cut the potatoes larger - as for roast or for cooking. For stews, choose not very starchy varieties, otherwise, after mixing, the potatoes will turn into mashed potatoes.
7). Add potatoes to vegetables. If you put bell pepper then add it along with the potatoes.
eight). We reduce the fire, simmer the vegetables under the lid for several minutes. Stir two or three times, the potatoes should become oily. Season with ground pepper, if you like, put a bay leaf.
9). Pour in boiling water, it needs so much that it almost covers the potatoes. Salt to taste. Let it boil, cover with a lid and simmer over low heat until the potatoes are cooked.
10). After about 30-40 minutes vegetable stew with mushrooms will be ready. If you like to have more gravy in the stew, you can add boiling water (or broth) and let the stew boil again.
