So came the early and warm autumn days, and with them the time for harvesting forest gifts. Many of us are fans of mushroom “hunting,” and inveterate mushroom pickers manage to bring home a considerable prey: several buckets or a whole bag of selected specimens. But collecting forest gifts in a skilful manner, one also needs to be able to cook them expertly in order to pamper oneself and loved ones, friends and acquaintances with delicious dishes. Recipes from porcini mushrooms are presented in domestic cooking in great abundance. As well, and from other forest. Or from champignons, artificially grown. Our topic today is mushroom goulash. Well, try to cook?
White mushroom goulash
First, we will do this with the gifts of forests. Given that you are well versed in the issues of "forest meat", and have collected the really necessary ones, not the poison ones. But seriously, for these purposes, you can use the fruits of the store. Fortunately, today in large supermarkets, for example, they can almost always be purchased. By the way, mushroom goulash is a wonderful and delicious lean dish. It can be cooked very simply, and can easily replace meat food during fasting. And also: mushroom goulash from white forest gifts can be an excellent dietary dish, as it contains a little fat, an essential and satisfying addition to your favorite side dish, or simply served as an independent dish.
Ingredients
Recipes from porcini mushrooms, including our goulash, are quite simple in culinary execution. It is important that the main ingredient is freshly cut and not wormy. All other applications have a supporting role. So, we need: a kilo of porcini mushrooms, a couple of large onions, one medium-sized carrot, one sweet pepper, a couple of garlic cloves, a couple of spoons of flour, a few tablespoons of vegetable oil for frying, spices and salt to your taste.
How to cook
- We put a pan on the fire with peeled and thoroughly washed mushrooms. Water is slightly salted. After boiling, remove the heat and cook the mushrooms for a quarter of an hour.
- While everything is boiling, wash and clean peppers, onions, carrots. Finely chop everything (can be diced).
- In a frying pan with a well-heated lean oil, put a little onion and fry until golden. Then we add carrots to it, and when it changes color, then Bulgarian pepper.
- Then we introduce boiled porcini mushrooms there, cutting them into large pieces. And garlic crushed in the press. Salt pepper. Stew for 15 minutes.
- In a mushroom broth, we breed several tablespoons of wheat flour (you can replace buckwheat - it will even turn out more delicious).
- Pour the mixture into the total mass, mix and simmer for another five minutes. Covering, remove from the stove and let it brew for 10 minutes.
- Mushroom goulash from porcini mushrooms is ready to eat. Sprinkled with herbs or sour cream, it can be served on a table in a separate bowl. And it is possible portionwise in plates, using, for example, mashed potatoes or rice.
Mushroom champignon goulash
Not always and not everyone can get out on warm autumn days for a mushroom “hunt”. But it does not matter, do not be upset in vain. Mistresses who decide to cook lean goulash can be offered a wonderful alternative: champignons. They are highly available today as a main ingredient. In addition, they are cheap and tasty, have a delicate and pleasant aroma that floats in the air of the kitchen long after their preparation. So, why not use this less time-consuming (in the sense: no need to visit the forest, but just go for a walk to the supermarket) option.
Cooking ingredients
So, we buy a kilo of selected champignons. If you're lucky, then not too large, but rather, even small. Thus, mushrooms can not be cut, but cook directly whole. And from this, our goulash will turn out quite interesting in terms of appearance. In addition, the main feature of champignons is that they can not be peeled during the preparation process, just enough to rinse thoroughly. In addition, we will need all the same ingredients as in the recipe with wild mushrooms. Flour, by the way, can vary. Try buckwheat. Or maybe rice? Use dark bran: they are very useful. And some housewives prefer to replace this ingredient when cooking goulash with starch in the same quantities. Well, and this option is quite acceptable.
Simple cooking!
- My champignons thoroughly (as already mentioned, you can not clean, but for especially scrupulous housewives: remove the skin from the hats and legs). If the mushrooms are medium-sized or small, then you can not cut them, but cook them whole.
- We put the main ingredient in the pan, fill it with water and bring to a boil. Salt and reduce the fire. Cook for 10 or 15 minutes.
- At this time, peel the carrots and cut into long, rather large pieces. Peel the onion and cut into half rings. Sweet pepper - half rings.
- In well-heated lean oil (it is better to take olive or sunflower with it) in a pan, lightly fry the onions. Then we introduce carrot sticks, pepper. At the end - mushrooms (already boiled previously) and garlic, pressed on the press. Spices to taste. Stew on the smallest fire for about ten minutes.
- At the very end of cooking, in a broth left over from boiling mushrooms, we breed several tablespoons of starch. We add everything to the general mixture, and knead thoroughly. Then, putting the lid on, simmer for a few more minutes. We remove from the stove and let the dish brew.
In a slow cooker
It is no coincidence that mushroom goulash in a slow cooker is called a dish for the lazy. Today, many in the kitchen have this miraculous device. It allows the busy housewife to entrust the preparation of food to the machine, and not so much worry about time and temperature during the cooking process. So, we take the usual store champignons in the amount of kilograms, a couple of onions, a couple of carrots, bell pepper, garlic, flour, vegetable oil, half a glass of tomato paste and spices with salt. Wash the mushrooms and vegetables and cut them as you like: slices, slices, stripes, cubes. When all the preparatory work has been done, pour the vegetable oil into the multicooker bowl, set the “Baking” mode to 40 minutes. First, fry the vegetables without closing the lids. Then pepper for a few minutes, then we introduce mushrooms. After another 10 minutes, add the diluted flour and tomato paste. After that, mix and close the lid. Cooking before the signal. The finished dish can be decorated with herbs and served in combination, for example, with pasta or rice.