Stew with mushrooms - surprises (battles, conquers, strikes) with aroma! Cooking delicious stews with mushrooms and vegetables, meat, rice, beans

Stew with mushrooms - surprises (battles, conquers, strikes) with aroma! Cooking delicious stews with mushrooms and vegetables, meat, rice, beans

Mushroom stew is a thick and rich dish that is cooked with meat, cereals and a variety of vegetables.

This is the version of food that does not have strict rules and may consist of what is in the kitchen.

But one thing remains the same - these are mushrooms.

And something about them still need to know.

Mushroom Stew - General Cooking Principles

For the dish, fresh, dried, pickled or frozen mushrooms are used. Usually, they are lightly fried before serving, which improves the taste of the dish and makes it more fragrant.

Mushrooms can be used for forest or greenhouse. They are cut into cubes, sliced ​​or laid entirely. It is recommended to boil mushrooms from the forest, as well as dried ones, until half cooked, and only then use them for the dish.

What can be added to the mushroom stew:

• meat;

• bird;

• vegetables;

• cereals;

• legumes.

Ingredients are laid raw, pre-fried or boiled, depending on their type. Liquid is added to stew to stew. This can be water, broth, vegetable juices or decoctions. All sorts of greens and spices are welcome.

Stew with mushrooms and meat

Recipe for hearty and very nutritious mushroom stew with meat. Beef is used, but pork or lamb can also be used. Used boneless meat tenderloin.


• 0.7 kg of beef;

• 0.5 kg of mushrooms;

• 2 tablespoons of flour;

• 0.5 kg of potatoes;

• 0.2 kg carrot;

• 0.1 liters of oil;

• 0.2 kg of onions;

• spices.


1. Wash beef, dry. Cut into cubes, as for the preparation of goulash.

2. Put the half of the oil in a saucepan or cauldron, heat it up. Add beef, fry. Then we cover with a lid and we weave about half an hour in our juice. If the meat starts to fry earlier, then you can pour a little boiling water and slow down the process. 3. We wash mushrooms, cut them in half, but if they are large, then into four parts. Sprinkle with flour and fry separately in a skillet with the remaining butter.

4. Shred the onion in strips; ship to beef.

5. Next, throw the grated carrot, and after two minutes of frying, we shift the mushrooms from the pan.

6. Mix everything well, add chopped potatoes. If the tubers are small, then you can cut it in half or in four. Cut large potatoes into 6-8 pieces. Shallow is not necessary.

7. Add spices, salt and pour in two glasses of boiling water. Cover the stew and simmer for about 40 minutes.

Vegetable stew with mushrooms and cabbage

This option of vegetable stew with mushrooms can be called not only vegetarian, but also dietary. This option is easily prepared on the stove or in the slow cooker, does not require much time.


• 0.3 kg of mushrooms;

• 0.6 kg of cabbage;

• onion;

• some oil;

• Bell pepper;

• carrot;

• two tomatoes.


1. Cut mushrooms into arbitrary slices, spread them into a frying pan and fry until half cooked.

2. Add the onions and grated carrots to the mushrooms, then pass along for a couple of minutes. We shift to the pan.

3. Chop fresh cabbage with straws. Also chop the sweet pepper. All shifted to the mushrooms, stir.

4. Rub the tomatoes. Just cut the tomatoes in half and three slices to leave the skin. Pour into the stew. If there are no fresh tomatoes, then you can use canned fruits or pasta diluted with water.

5. Fill the ragout with salt, mix, pepper and cover with the lid. We put on the stove and torment until readiness. Time depends on the cabbage. If it is juicy and soft, 10-15 minutes is enough. Hard cabbage can be stewed for up to 40-50 minutes.

Stew with mushrooms, rice and green peas

Recipe non-standard stew, which is cooked with rice. Groats can be used any, but better and more beautiful is obtained with long grains. Peas are canned. Ingredients

• 0.4 kg of mushrooms;

• 0.5 can of peas;

• 1 cup rice;

• 3 carrots;

• 2 cloves of garlic;

• 2 bulbs;

• 2 spoons of tomato;

• oil, spices;

• 1 bunch of greens.


1. Boil rice to half-cooked in plenty of liquid. It is important that the croup is not digested and remained intact.

2. Shred all the vegetables into straws, throw them into a saucepan or cauldron with hot oil, fry.

3. Cut the mushrooms and send to the vegetables, cover and stew for ten minutes. After evaporation of natural moisture, fry slightly and add the tomato.

4. We put in the cauldron rice and green peas. Spice with spices.

5. Pour in a glass of boiling water, cover and simmer for no more than ten minutes.

6. At the end, add fresh greens and minced garlic under the lid, let stand to reveal the aroma. Stir before serving.

Vegetable stew with mushrooms and eggplants

Eggplants by themselves resemble mushrooms in taste, and if you add some real champignons to them, you’ll get a bomb. The taste of this dish is worth attention.


• 0.5 kg of eggplants;

• 0.25 kg of champignons;

• 0.2 kg of onions;

• 0.2 kg of sweet pepper;

• 300 ml of tomato juice;

• 0.07 kg of oil;

• clove garlic and seasonings.


1. Cut the eggplants into large cubes and soak them in salt water.

2. Cut the onion into large, thick half-rings. Fold in pan and fry with oil.

3. Add to the onions mushrooms, brown on high heat.

4. Squeeze the eggplants from the salt water, lay in the stew. If you want to get a brighter and more saturated taste, then you can fry the pieces separately in a frying pan.

5. Add spices and crushed garlic.

6. The last is sweet pepper.

7. He, like onions, cut into little rings, but not thin.

8. Mix everything well, pour tomato juice, add spices and simmer for about half an hour. Salt gently, as the eggplants were soaked in a saturated solution.

Stew with mushrooms and chicken in pots

To prepare such mushroom stew, you will need chicken fillet, as well as portion pots.


• 0.3 kg of mushrooms;

• 0.1 kg of onions;

• 0.3 kg chicken;

• 0.2 l broth;

• 1 carrot;

• spices and oil.


1. Mushrooms need to be washed and cut into plates. Bulbs cleaned and shred half rings. All together we throw on a greased pan and fry over high heat. To torment is not necessary and to readiness to bring 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. The future of the stew salt, pepper and lay in pots. If necessary, add garlic and tomato paste.

5. Pour broth into containers, in each equal quantity.

6. We cover and send in the oven. Such pots are prepared for long, usually half an hour at 180 is enough.

Vegetable stew with mushrooms and zucchini

This dish can not be called festive or unusual. It is simple and very easy to prepare. But it turns out easy and very useful. We choose for him young zucchini, better small, so as not to have to remove the skin and seeds.


• 0.4 kg zucchini;

• 0.2 kg of carrots;

• 0.2 kg of champignons;

• 0.15 kg of onion;

• 50 ml of oil;

• spices, dill.


1. Cut half of the onion into cubes, fry in a pan with all the mushrooms until half cooked. Pour half the oil.

2. Wash zucchini, cut off the tips and cut lengthwise into four parts. Then sliced ​​across.

3. In the cauldron or pot pour the rest of the oil, fry the remaining onion with grated carrots, put zucchini and shift the mushrooms from the pan.

4. Add salt, pepper, squeeze 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.

Stew with mushrooms and sausage “Fast”

To prepare this stew, marinated mushrooms and any sausage are used. You can take ham, sausages, smoked meats. The basic vegetable is cabbage.


• 0.2 kg pickled mushrooms;

• 0.5 kg of cabbage;

• 1 onion;

• 0.2 kg sausage;

• 30 ml of oil;

• 2 tablespoons of pasta;

• 1 carrot.

Any seasoning, to taste greens and garlic.


1. Mushrooms throw in a colander and leave to drain the liquid.

2. Shred the onion half rings, fry in a large stewpan until transparent.

3. Add the chopped mushrooms. If they are small, for example, mushrooms, then you can throw the whole thing. Lightly fry.

4. Shred cabbage and carrot, then add to stew. Fry until settling mass and volume reduction.

5. It remains to add chopped sausage. The size and shape of the pieces do not play a special role.

6. Tomato we part a glass of broth or just water, we fill in 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 and simmer for a quarter of an hour.

Vegetable stew with mushrooms and beans

Recipe of vegetable stew with mushrooms and canned beans. Optionally, you can use and boiled beans.


• 1 can of beans;

• 0.7 kg of potatoes;

• 0.3 kg of mushrooms;

• 50 ml of oil;

• 0.1 kg of onions;

• 0.1 kg of sweet pepper;

• spices;

• 1 bunch of dill.


1. Pour all the oil into the cauldron at once, put it on the stove.

2. Cut the onion and throw fry. If you wish, you can add grated carrot.

3. Shred sliced ​​washed mushrooms and shift to the onion, fry.

4. Clean the potatoes, cut into small slices. Sweet pepper chop straws.

5. Add the vegetables to the half-cooked mushrooms, pour in 400 ml of water and simmer under a lid for about fifteen minutes.

6. Open the jar of beans, pour out the liquid. We spread in stew. Everything is well stirred, seasoned with spices and salt. 7. Cover and simmer. Enough eight or ten minutes, do not cook for a long time. At the end put the dill.

Mushroom Stew - Tips and Tricks

• Stew - this is not a vegetable puree, and so Bole is not a hodgepodge. Digestion of vegetables is not allowed, the pieces should look good. To do this, you must clearly follow the recipe and never lay all the ingredients at the same time.

• If mushrooms are gathered in the forest, pre-boiling is required. In the old days, to determine the toxicity, an onion head was added to the pot. It was believed that if it turned dark or turned blue, a bad mushroom was caught. If the bulb remains transparent and natural color, then the product can be eaten.

• The acid contained in tomatoes inhibits the preparation of stews. 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 you add a few peas of pepper and a clove asterisk when stewing in a cauldron. Only when serving, these spices should be removed.

• 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.

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