Learn to cook mushroom stew quickly and easily. Tricks of preparing mushrooms of different varieties for cooking. Step-by-step recipes with meat, vegetables, decorated with colorful photos.
Mushrooms are a useful product given to us by nature and saturated with proteins and carbohydrates. They have a balanced composition of useful components, but at the same time they are quite water-absorbing. Mushrooms are used to prepare delicious, lean and dietary meals. But you need to be careful - they contain fungin, which loads the liver. Therefore, it is advised to use the gifts of nature no more than one or two times a week. Mushrooms are fried, salted and even stuffed. Still, the classic method of preparing mushrooms in Russian cuisine is stew.
Preparing the product for braising
Please note that boletus is not suitable for stewing, it is better to marinate them for the winter. It is better to use boletus, chanterelles, mushrooms. The preparation of mushrooms for cooking depends on whether you picked them yourself or bought them. In the first case, processing will take a little longer.
A few tips on this:
- processing the harvested mushrooms should be done immediately, as soon as possible;
- if worms are found in the product, you need to hold it in a salted solution for 2 hours;
- to avoid blackening of mushrooms, it is advisable to leave them in a cold saline solution with the addition of a pinch of citric acid before cooking;
- champignons can be left unpeeled, it is only necessary to remove the dirt, rinse the caps and legs thoroughly;
- remove the skin covering the legs from the boletus, boletus, porcini mushrooms;
- morels and chanterelles before stewing, it is advisable to boil in saline for 10-15 minutes.
Mushrooms, which have a cap with plates, must be soaked and boiled beforehand. Only after that you can start stewing the product. If they are excessively damp, dry them with a paper towel to make the dish taste better. For stewing, it is better to use refined oil, you can use olive oil.
Borovik - unsurpassed taste
The porcini mushroom has an amazing taste and can be cooked without adding meat or other ingredients. The only thing that can improve and complement the taste of stewed boletus is sour cream and butter.
Required ingredients for this recipe:
- boletus - 500 g;
- sour cream - 125 g;
- flour - 1 tbsp. l.;
- onions - 100 g;
- butter 30 g;
- spices and dill herbs.
So that the mushrooms do not saturate excess moisture, they only need to be rinsed under the tap. Therefore, it is desirable that there are no worms inside. It is not necessary to finely chop the boletus, its pieces should be large enough. We take a thick-walled dish and put the prepared mushrooms on the bottom, add butter, chopped onion in half rings and simmer until the moisture evaporates. Shortly before this moment, the mushrooms need to be salted.
Add flour to sour cream, mix them and send the resulting sauce into a bowl with mushrooms, continue to simmer for another five minutes. Now you can serve it to the table.
Mushrooms and chicken - the perfect tandem
For this dish, you will need 125 g of champignons, you get 4 servings. The rest of the ingredients:
- chicken breast or fillet - 125 g;
- chicken broth - 70 ml.;
- onions - 45 g;
- sweet pepper - 50 g;
- tomato juice - 100 ml.;
- dry wine - 50 ml.;
- garlic - 1 clove.
Vegetable oil is also used about two tablespoons. Fry chicken fillet or breast cut into portions on it. For this, it is advisable to use a frying pan with high sides or a saucepan. After frying, an appetizing crust should form on the surface of the meat.
While the chicken is cooking, you need to cut the champignons into thin slices, onion half rings, bell pepper cubes. The golden chicken will have to be removed for a short time, and chopped mushrooms and vegetables will be sent in its place. They should be cooked until soft, after which the garlic is added with small cuts.
Now you can return the fried meat, pour everything with broth and add tomato juice. By the way, the latter can be replaced with diluted tomato paste. Next is the turn of wine, spices, salt, black pepper, basil. Lovers can add hot red peppers. All ingredients are in place, now you can leave everything until cooked. This usually takes half an hour, after which the dish is ready to eat.
Stew in a slow cooker
Our ancestors used a clay pot, which was placed in the oven, to stew mushrooms. Today, technological devices such as a multicooker are used for these purposes. The dish turns out to be no less tasty, aromatic, rich. For work, take porcini mushrooms 160 grams.
What else is needed to prepare 4 servings of food:
- pork - 200 g;
- potatoes, as much as mushrooms - 160 g;
- onions - 70 g;
- tomato paste - 60 g;
- garlic - a clove;
- dry wine - 70 ml.
First, let's prepare all the products. Peel the pork, wash, cut into medium-sized cubes. Cut the peeled potatoes into pieces slightly larger than the meat. Cut the onion into cubes, chop the garlic. Everything is ready, you can start and first you need to fry the meat. To do this, set the appropriate mode and pour oil into the bowl. After heating it, we send the pork to fry for 10 minutes. As a result of this process, pieces that are browned over the entire surface should be obtained, for which they need to be stirred during frying.
Then, for two to three minutes, you still need to stew the meat, adding garlic and onions. After that comes the turn of mushrooms and wine. You need to stew with them until all the water has evaporated. Now pour the potatoes into the bowl, dilute the tomato paste with broth and send it there, salt everything. On the multicooker, set the "Quenching" program and the time is 40 minutes. We supplement the finished dish with chopped green onions.
Lenten dish - mushrooms with vegetables
Vegetarians or people who are fasting eliminate meat from their diet. In order to get enough and not change your principles, you can cook a lean dish based on mushrooms. We take 300 g of champignons or small oyster mushrooms and the same amount of eggplant.
In addition, you need the following ingredients:
- sweet pepper - 200 g;
- carrots - 75 g;
- onions - 75 g;
- garlic - 1 clove;
- water - 50 ml.;
- parsley and spices of your choice.
Eggplant has a bitterness that needs to be removed during the preparation process. To do this, cut the vegetable, sprinkle it with salt and let it settle so that the juice stands out. We now have time to prepare the other ingredients. Cut the mushrooms into plates 0.5-0.7 cm thick, dice the pepper, form the carrots in circles.
Eggplants need to be washed from the released juice and sent to the pan along with chopped peppers and carrots. We let them simmer for about five minutes, during this time we cut the onion into small cubes and also put it in the pan. After a little fry all the vegetables, add the mushrooms and simmer, stirring occasionally. Now you need to prepare the parsley and garlic by chopping and mixing them. Sprinkle them on food in a frying pan, fill with water and simmer under the lid, reducing the heat. At the end of cooking, sprinkle the dish with salt and your favorite seasonings.
Beans and mushrooms - a delicious duo
The dish, which will be discussed further, is universal, it is consumed independently or served as a side dish. For him, we use chanterelles, which do not have such a toxic effect on the liver and are even used for hepatitis.
For 4 servings you need:
- mushrooms - 250 g;
- white beans - 100 g;
- sour cream - 100 g;
- green onions and other greens.
12 hours before preparing the dish, you need to soak the beans. This will speed up the boiling process of the legumes. After the specified time, the water in which the beans were soaked is drained and boiled in other water. You need to pour the liquid only slightly covering the surface of the legumes and top up as the water boils away. The time for cooking the beans until fully cooked is approximately 40-50 minutes. You need to salt the legumes at the very end of cooking.
Cut the prepared and dried chanterelles in half or leave them unchanged if they are very small. Pour oil into a frying pan or stewpan and put on fire. When it heats up well, put the mushrooms and fry, at the end they also need to be salted. When the chanterelles are cooked, add the boiled beans and sour cream. Cover the pan with a lid and simmer until fully cooked for about fifteen minutes. At the end of cooking, chop the herbs and put them in the food. By the way, if you don't use sour cream, the dish can be consumed during the fast.
Mushrooms with rabbit
For those who do not count calories, eat meat and love hearty food, you can cook mushrooms and a rabbit in one dish. For this we use 500 g of chanterelles, if you wish, you can replace them with mushrooms.
You also need the following ingredients:
- rabbit carcass - 2-2, 5 kg;
- sour cream - 350 g;
- onions - 150 g;
- garlic - 2-3 cloves;
- half a lemon;
- spices, seasonings at your discretion.
An important stage in the preparation of the dish is the pickling of the rabbit. Please note that if it is not homemade, but purchased and nothing is known about its age and origin, it is advisable to pre-soak it for several hours in cold water. This will remove possible unpleasant odors and tastes from the meat. And to make it soft, at the end it is advisable to hold it for another 1 hour in sparkling water.
For the marinade, we use water with lemon juice, in which it is advisable to put a little rosemary. Some people soak a rabbit in dry wine, it also turns out delicious if the drink is of high quality. After a few hours, the pickled product must be taken out and cut into portions.
Pour refined oil into a frying pan and put on fire. When it's hot enough, crush the garlic with the flat side of a knife and add to the butter. After lightly frying, remove it, it is no longer needed. This is how the fragrant butter is obtained, in which we fry the pieces of rabbit. When they acquire a beautiful golden color, transfer to a saucepan or thick-walled saucepan.
But first you need to prepare the onion, cut into cubes and stewed in the oil left over after frying the meat. At the end of frying, wine is added to the pan, after which the resulting moisture is evaporated. We also add this mixture to the bunny saucepan. It should be simmered over low heat for one hour.
Chanterelles are usually small, so we cut them in half and fry them. Add sour cream, favorite seasonings, spices there. Spicy Provencal herbs will give a special taste. We add this fragrant mixture to the rabbit, which has been stewed for an hour and put in the oven so that it cooks for another half hour. In this case, you need to ensure that the meat does not remain without liquid and add water or broth if necessary. The recipe is designed for 8 servings and takes an average of three hours. By the way, instead of sour cream, you can take cream, but the calorie content of the dish will be higher.
Mushrooms plus minced meat
For this simple recipe, use 500 g of minced chicken, cooked or ground from the fillet. You will also need 350 g of chanterelles, carrots, onions in any proportion. We do everything in stages. First, on a grater, three carrots, chop the onion into cubes and fry everything together in vegetable oil. When the vegetables acquire a beautiful golden color, add minced meat to them. By the way, if you do it yourself, use knives with large holes.
After mixing vegetables and minced meat, add whole or halved chanterelles. Mix everything again, add spices - salt, chopped black pepper. Fry all ingredients with occasional stirring for 35-30 minutes. The dish is ready and you can eat it yourself or use spaghetti, boiled potatoes, buckwheat for it as a side dish.
Recipes with pictures will help you prepare delicious and healthy meals. For them, you can use not only fresh, but also dried mushrooms. Just before use, they are first soaked and boiled. Good and successful dishes.
