Stewed vegetables with mushrooms is a tasty and healthy dish that can be cooked at least every day, including at a church fast. There are many options for its preparation: on the stove, in the oven, in the slow cooker, in pots. This can be stewed potatoes, and cabbage with mushrooms, and many other delicious dishes. Recipes for cooking only some of them are presented in our article.
Pot stewed vegetables with mushrooms
All the advantages of cooking in pots are that the products retain most of the vitamins and minerals. Stewed vegetables with mushrooms in this way are not boiled, but languished in their own juice. The dish turns juicy and tender, with a rich vegetable taste.
To prepare it, you can take absolutely any vegetables. In our case, it will be white cabbage, mushrooms, potatoes,
green peas (can be replaced with green beans), mini corn, onions, carrots, tomatoes and garlic. Before sending the
pots into the oven, it is recommended to put them in cold water for 1 hour.
All the ingredients for the dish are diced, onions with mushrooms are fried in vegetable oil until all the liquid has disappeared. Ripe tomatoes, based on half a tomato per 1 pot, need to be blanched, after making cross-shaped incisions.
Put the ingredients in a pot in layers and add a little water (about 100 ml). Then send the dish to the oven, preheated to 175 degrees. Pot stewed vegetables with mushrooms will be ready in 35 minutes. 10 minutes before the end of cooking, crushed garlic and herbs are added (optional).
Stewed vegetables with mushrooms: a recipe for cooking in a slow cooker
No less tasty and healthy are vegetable dishes cooked in a slow cooker. You can stew together absolutely any vegetables. The classic version is stewed potatoes with mushrooms and vegetables. The cooking time will be approximately 40 minutes, the mode is “Baking”.
First, all vegetables according to the recipe are cut into cubes. Then onions (100 g) and mushrooms (300 g) are pre-fried in the “Baking” mode until the liquid evaporates. After this, potatoes (400 g), carrots (150 g), zucchini (200 g) and other ingredients are added as desired. Lay out the vegetables in layers, cover the multicooker with a lid and simmer until cooked.
The taste of this dish can be made even more delicate if, before setting the desired multicooker mode, add sour cream to it, at the rate of 250 ml for the specified number of products.
Sleeve vegetables with mushrooms
To cook vegetables with mushrooms according to this recipe you will need potatoes, carrots, onions, eggplant. Cut champignons into large pieces. It will be enough to divide broccoli into inflorescences, and eggplant must be salt in advance to remove bitterness. After all the ingredients have been prepared, they need to be combined together in the same bowl, salt, mix with vegetable oil (a little) and put in the baking sleeve.
Stewed vegetables with mushrooms in the sleeve will be ready in 45 minutes. Optionally, 10 minutes before the end of cooking, the package can be cut so that the mushrooms turn golden brown. Now vegetables can be laid out on a dish and served as a side dish for meat or fish.
The recipe for cabbage with mushrooms
Anyone who loves vegetarian cuisine will love this recipe. A delicious dish can be prepared with mushrooms, fresh forest, as well as dried mushrooms. Cabbage is used in the recipe. In addition, you will need onions, carrots, tomato paste (2 tbsp. Tablespoons), salt and spices.
At the very beginning of cooking, you need to spasser onion (200 g) in vegetable oil, then grated carrots (200 g) and mushrooms. Simmer all together until the liquid has completely evaporated. After that, you can add cabbage. It will need as much as mushrooms, that is, 0.5 kg each. Stew vegetables with mushrooms for another 15 minutes. After a while, add tomato paste, salt and pepper the dish, add a little water if necessary. Braised cabbage will be ready in 15 minutes. It turns out equally tasty both in hot and in cold form.
According to the recipe suggested above, cabbage with mushrooms can be not only vegetarian, but also meat, if you add boiled meat to it, as well as sausages or sausage. In this form, it will be served no longer as a side dish, but as an independent dish.