Meat stew with mushrooms. Potato stew with mushrooms

30.07.2019 Healthy eating

Vegetable stew Is one of the healthiest dishes. It contains a lot of vitamins and others necessary for the body substances 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 during fasting, and vegetarians do not refuse it. At the same time, many housewives prefer to cook vegetable stew with mushrooms. They have practically no effect on energy value dishes, but make it more satisfying. In addition, with mushrooms, the vegetable stew acquires an even more seductive aroma, and its taste becomes more interesting and rich.

Cooking features

Despite the seeming simplicity, cooking vegetable stew with mushrooms has its own specific characteristics. If you do not know them, the result can be unpredictable. It is possible that you will not succeed 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 need more time. In some, the skin is delicate and does not need to be removed, in others it remains tough and can stick to the palate, which makes it unpleasant to eat them - they are cleaned before cooking. For this reason, for cooking delicious stew from vegetables, two points must be taken into account: the order in which the products are laid and the correctness of their pre-processing.
The order in which food is placed is almost always described in recipes. If for some reason it is not indicated, then it is worth knowing that the first to lay hard vegetables (cabbage, potatoes, carrots), the last - having more delicate structure(zucchini, eggplant). If the vegetables are pre-fried separately, then they can be laid at the same time or almost simultaneously.
If vegetables and mushrooms are pre-fried and only then stewed, the dish will turn out to be tastier, but more nutritious.
Eggplants need the most thorough 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, the 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 adding salt to the eggplants, and then washing and removing excess moisture with paper towels.
Zucchini are only peeled if they are large. Then it is also necessary to extract seeds from them.
It is advisable to peel tomatoes too. There is a way to easily peel them off without damaging the flesh. For this, a cruciform incision is made on the side opposite to the peduncle. 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 come off like flower petals.
To prepare a vegetable stew with mushrooms, it must be remembered that many of them also need preprocessing... The exceptions to this rule are porcini mushrooms and champignons. For this reason, housewives most often use them to prepare stews.

Vegetable stew with mushrooms can be cooked at different recipes... Therefore, the cooking technology may differ slightly depending on the selected recipe.

Vegetable stew with mushrooms and cabbage

champignons - 0.3 kg;
white cabbage - 0.6 kg;
onion- 100 g;
sweet pepper - 0.2 kg;
carrots - 150 g;
tomatoes - 0.3 kg;
salt, pepper - to taste;

Cooking method:

Wash the mushrooms, pat dry with napkins and cut into thin slices.
Peel the onion and cut into thin half rings.
Wash the cabbage. The top leaves are usually lethargic, so it is best to remove them. Then chop the cabbage into small strips.
Peel the carrots, grate them on coarse grater.
After making cuts on them, dip the tomatoes in boiling water for a couple of minutes. Transfer them to a bowl of cold water... After a few minutes, remove from the water and clean. Cut the pulp into small cubes.
Wash the pepper, cut off the stalk. Remove the seeds from the pepper, cut it into quarters of rings.
Heat oil in a skillet. Put mushrooms and onions in it, fry until almost all the liquid released from the mushrooms has evaporated from the pan.
Heat a new batch of oil in a cauldron. Remember with your hands the cabbage so that it gives juice, and put it in the cauldron. Place the carrots there. Fry the cabbage for 10 minutes, stirring occasionally to prevent it from burning.
Add pepper, continue to grill vegetables for another 5 minutes.
Combine vegetables with mushrooms and tomatoes, salt and pepper. Reduce the heat and simmer the mushroom stew for 20-30 minutes, depending on whether your cabbage is young or ripe.

Before serving, it is a good idea to sprinkle the dish with chopped herbs. It can be served as a second or used as a side dish to meat dishes or sausages.

Vegetable stew with mushrooms and potatoes in pots

potatoes - 0.5 kg;
porcini 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- how much is needed;
cheese (optional) - 50 g;
sour cream - 100 ml;
tomato juice- 0.2 l.

Cooking method:

Peel and cut the potatoes into medium-sized cubes, about an inch or more.
Peel the carrots and cut into slices. If the carrots are large, then it is advisable to cut them into semicircles or even quarters of circles.
Wash the mushrooms, dry, cut into small cubes.
Chop the garlic finely or crush it with a special press.
Chop the herbs with a knife.
Wash the zucchini and cut into cubes about the same size as the potatoes.
Heat oil in a skillet. Brown potatoes, carrots, zucchini in it alternately.
Fry the mushrooms in a separate skillet until half cooked.
Combine mushrooms with vegetables, salt, pepper and ground paprika... Fill pots with this mixture.
Pour a little tomato juice or tomato paste diluted in water into each pot.
Brush the vegetables with sour cream.
Place the pots on a baking sheet and place in the oven.
Preheat the oven to 180 degrees and cook the vegetable stew with porcini mushrooms and potatoes in it for 40 minutes.
Remove the pots, sprinkle the contents with herbs and garlic. Sprinkle with grated cheese if desired.
Return the pots to the oven and continue cooking the stew for another 10 minutes.

The taste and aroma of a vegetable stew with porcini mushrooms and potatoes, cooked in pots, can hardly 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 spices 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 tissue.
Wash the pepper, cut into 4 parts lengthwise, remove the seeds along with the stalk. Cut the peppers into quarters, not too thin.
Peel the onion, cut into thin half rings.
Wash the champignons, dry, cut into thin slices.
Chop the garlic finely with a knife.
Heat oil in a deep skillet, put onions and mushrooms in it. Fry until the liquid released from the mushrooms has evaporated.
Add eggplant. Fry them for 7-8 minutes with the mushrooms.
Add pepper, salt, spices and garlic. Pour in tomato juice.
Simmer vegetables with mushrooms for half an hour over low heat.

You will surely like the combination of mushrooms and eggplants: they are in perfect harmony with each other. You can serve this stew with potatoes, rice or separately. It will perfectly complement any meat dish, but delicious in itself.

Vegetable stew with mushrooms - satisfying, but at the same time quite light and healthy dish... It can be eaten even by those who follow a diet.

Description

Vegetable stew with mushrooms, which we will prepare in this recipe, differs in that, in addition to the traditional of this dish potatoes, as well as zucchini, also combines several types of mushrooms. This stew is not a classic one. But how many options are there for preparing this dish in principle? It’s just not counting. And no one forbade experimenting.

Since the combination of mushrooms and potatoes is quite familiar, we will add zucchini to them. Spices will highlight the dignity of vegetables. The mushrooms themselves are very tasty both fried and stewed. Potatoes will add satiety to the dish. And all together this is a vegetable stew perfect as light supper or lunch... It is very easy to prepare it at home, especially if you use our step by step recipe cooking with a photo.

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, rinse the tubers thoroughly under running water and peel them. Put in a deep saucepan and add water. Cook over medium heat. We will wash and clean our only zucchini, and cut it into small cubes. Wash carrots, peel, rub on a coarse grater. Peel the onion and chop it finely enough. In a frying pan with a firm bottom, heat the oil and add all 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 them with water for 60 minutes. We drain the water, rinse the mushrooms again. Chop in large pieces and send it to the vegetables in the pan.

I don’t wash the champignons, we just remove the peel from the hats. Cut in about 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 down, cut it into large pieces. If you cooked tubers in uniforms, then first get rid of the peel. Add potatoes to vegetables. Pour tomato juice and spices into the pan, mix everything thoroughly. Salt to taste. Cover and simmer for 10 minutes until cooked through.

Ready dish serve and serve. The vegetable stew with mushrooms, zucchini and potatoes is ready.

Bon Appetit!

Before you start preparing a vegetable stew with mushrooms and potatoes, I propose to find out what kind of dish it really is and what are the features of its preparation in recipes different countries.

Stew is a dish that can be prepared from a wide variety of food sets. These can be pieces of several types of meat, poultry, fish, mushrooms or vegetables. The main condition for making a stew is that first all the ingredients must be fried and then simmered together.

V national cuisines different countries have their own, special recipe of this food. So, in Switzerland, its main ingredients are veal and mushrooms, which are first fried in a pan, and then stewed in heavy cream... Irish stew is one of the most popular traditional dishes country. The constituents classic recipe Are lamb, potatoes and onions. The vegetables are cut into relatively large pieces, and the meat is cut into smaller pieces. Stew all the ingredients together over low heat for about an hour, after filling them with water. In Germany, like ours, stews are made from anything. It can be vegetable (from potatoes, carrots, different types cabbage); with the addition of beans (including green beans), peas, lentils; with smoked sausages and meat; sometimes even with bread, pasta and cereals.

In post-Soviet countries, a vegetable stew with mushrooms is widespread and very popular, the recipe for which is given below and I propose to cook it now! To the specified list of products, if you wish, you can add blue eggplant or replace them with zucchini. Both options are win-win - which one you prefer, choose this one.

Required Ingredients:

500 g zucchini
500 g potatoes
300 g mushrooms (champignons)
200 g sweet pepper
200 g onions
100 g tomatoes (can be substituted with tomato paste)
1 clove of garlic
fresh herbs - parsley and dill
salt to taste
ground black pepper
vegetable oil

Cooking method

Wash all vegetables thoroughly. Peel the potatoes, cut into strips or cubes, about 2-3 cm on a side.

Grind the zucchini in the same way.

Cut a seed box from sweet pepper, cut into strips.

Peel the carrots, cut into cubes, rings or grate on a coarse grater - as you wish. Peel the onion and use a knife to shape it into half rings. Cut the champignons axially into 2-4 pieces, depending on the size.

Pour vegetable oil into a frying pan, put onions in it, fry slightly (2-3 minutes). Add the mushrooms and fry until the water has evaporated, stirring occasionally.

Vegetable stew - delicious summer dish... As soon as zucchini season starts, my family simply demands to make them a stew. Today I added mushrooms to its composition and I liked this combination even more than without them. Well, in general, the composition of vegetables may differ and the taste, of course, depending on the choice of vegetables, will also be different.

To prepare my version of the stew, I used frozen mushrooms, chopped tomatoes v own juice, zucchini, onions, carrots and bell peppers. From the spices, I took Mediterranean herbs and a pepper mixture. We also need salt and sunflower oil.

Finely chop the onion, grate the carrots. Heat sunflower oil in a frying pan. Fry the onions and carrots until the onions are transparent. Add diced bell pepper and champignons. You can try to use any mushrooms, we now have none other than champignons.

Mix the mass and simmer for 3 minutes.

Cut the courgettes into cubes. If the zucchini is young, I cook them directly with the skin.

Add the zucchini to the rest of the vegetables.

After a couple of minutes add the tomatoes. If you use fresh tomatoes, then put them in boiling water, cool and remove the skin, then cut into cubes. I used the Achuchuk blank.

Mix all vegetables and mushrooms, add a pinch of sugar, herbs, pepper mixture and salt. Stir gently and simmer for 15 minutes, stirring occasionally.

Pour dry mushrooms with cold water and let stand for at least 4-5 hours, or better overnight.

Wash the pork and cut into 3x3 cm pieces. Place in a skillet with sunflower oil.

Quickly fry the pork on all sides over high heat until golden brown... Transfer to a saucepan.

A large onion and large carrots peel, wash and cut at random. I cut the onions into cubes and the carrots into circles. Add the onions and carrots to the meat saucepan. Pour water so that it covers the contents of the pan. Cover the pot with a lid. Turn on a small fire and start stewing the pork.

Drain the water containing the dried mushrooms. Transfer the mushrooms to a saucepan, cover with fresh water and boil them for 20-25 minutes. Then remove from the pan, chop and add to the meat. If you cook a mushroom stew, then pre-peeled, washed and chopped mushrooms are added at this stage. If you cook with fresh forest mushrooms, they must be cleaned (white, boletus, boletus must be cleaned, but chanterelles and mushrooms do not need to be cleaned), washed and boiled in water for 30-35 minutes, then cut and at this stage add to the meat. Season with salt, pepper and continue to simmer pork with mushrooms, onions and carrots. In total, the meat is cooked for 45-50 minutes under the lid.

When the meat is ready, peel and wash the potatoes, cut into pieces, add Bay leaf... Pour water so that it does not completely cover the potatoes. During the cooking process, the potatoes will release juice. Cover the pot with a lid.