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 ingredients of the classic recipe are lamb, potatoes and onion... Vegetables are cut relatively in large pieces, and the meat is smaller. 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
• black ground 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 coarse grater- at your request. 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.

Step-by-step recipes for making a fragrant and healthy vegetable stew with mushrooms in the oven or on the stove

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

2 gr.

3 gr.

Carbohydrates

75 kcal.

Option 1: The classic recipe for vegetable stew with mushrooms

Vegetable stew- an excellent side dish option for those who are tired of porridge and pasta. If you add some mushrooms to it, you get a complete dish... It can be cooked at least every day during the fast. Vegetarians will also like this stew.

Ingredients:

• Champignons - 0.5 kg;
• Carrots - 150 g;
• Potatoes - 1 kg;
• Onions - 300 g;
• Tomato juice - 50 ml;
• Vegetable oil - 50 ml;
• A bunch of varied greens;
• Salt, pepper mix, basil.

Step-by-step recipe for vegetable stew with mushrooms

Peel potatoes, onions and carrots.

Chop the potatoes. The size of the pieces will depend on the variety. If the potatoes boil quickly, cut them into larger cubes.

Wash the champignons, cut into slices.

Cut the onion into rings or half rings, carrots into circles.

Prepare a heavy-bottomed saucepan for the stew. Pour vegetable oil into it, warm it well. If you do not give up animal products, you can use butter, or even lard.

Place the onions in the bottom of the pot. Fry until soft over medium heat.

Add the mushrooms to the pot. Toss them with onions, the heat can be increased. Wait until all the liquid from the mushrooms has evaporated.

Pour the chopped carrots over the mushrooms and onions. Fry it until soft. Only then can potatoes be added.

Reduce heat, simmer vegetables for 5-7 minutes. Then you need to fill them with boiling water and tomato juice. The liquid should completely cover all the ingredients. Instead of plain water broth can be used.

Cook the dish on low heat under the lid for about half an hour. After that, the stew should be infused, then it will be even tastier.

You need to salt the dish five minutes before cooking. Sometimes salt is added directly to the finished stew. If you do this earlier, the vegetables will produce too much juice. The dish will turn out to be watery.

Option 2: A quick recipe for a vegetable stew with mushrooms

This recipe is not only the fastest, but also the most useful. There are no potatoes in such a stew; zucchini is added instead. If you have a little extra time to cook potatoes, you can combine the two vegetables in equal proportions.

Ingredients:

• Mushrooms - 200 g;
• Leeks - 100 g;
• Carrots - 70 g;
• Tomatoes - 150 g;
• Zucchini - 400 g;
• Frying oil - 30 ml;
• A clove of garlic, spices.

How to Quickly Cook Vegetable Mushroom Stew

Wash all vegetables and mushrooms. Zucchini can be cooked with the skins if they are soft.

Cut the leek into half rings. Grate the carrots.

Heat some of the prepared oil in a skillet. Place the onions and carrots there.

Cut the courgettes into nice, not too large cubes. Add them to the skillet.

Cut the mushrooms into thin slices, add them to the vegetables. Fill the workpiece with the remaining oil, add a little water. Stir all the ingredients and simmer, covered, for 10 minutes.

While the stew is cooking, remove the skin from the tomatoes and purée with a blender. Add salt and spices and squeeze out a clove of garlic. If the resulting paste is too spicy or salty, add a little sugar. Pour it into the stew, simmer for another 10 minutes.

Vegetables for stews should not be chopped too finely. Otherwise, they can boil down into porridge, the taste will be inexpressive. In addition, the original texture of the dish will be lost.

Option 3: Vegetable stew with mushrooms in the oven

This stew with cabbage and mushrooms is cooked in the oven. Thanks to this, it turns out to be especially rich and aromatic. You can put vegetables in a baking dish, or cook in portioned pots.

Ingredients:

• Mushrooms - 350 g;
• Cabbage - 400 g;
• Bulb;
• Potatoes - 400 g;
• Tomato paste - 30 g;
• Carrot;
• Bulgarian pepper - 80 g;
• Oil - 20 ml;
• Water or broth - 700 ml;
• Bay leaves, paprika.

Step by step recipe

Peel and wash the carrots and potatoes. Remove the husk from the onion, remove the seeds from the pepper. Rinse the cabbage, cut off the damaged leaves.

Grate the carrots. Cut the onion into cubes. Fry vegetables in vegetable oil.

Chop the cabbage into thin strips. Put it in a frying pan, simmer with onions and carrots for 3-5 minutes.

Chop potatoes, peppers and mushrooms into large cubes.

Lubricate a baking dish with a brush. If you are using pots, you can also gently grease the inside with oil. Turn the oven 180 °.

Place the bell pepper potatoes in a baking dish. Spread the mushrooms on top.

Add the sautéed vegetables to the dish with the rest of the ingredients. Pour in there tomato paste, salt and pepper. Add a few bay leaves as desired.

Pour the stew blank with water or stock. Put it in the oven for an hour and a half.

Almost any vegetables can be added to the stew: Brussels sprouts or cauliflower, broccoli, peas or turnips. V winter period you can use frozen vegetables and dried mushrooms.

Option 4: Vegetable stew with mushrooms and green beans

Frozen vegetables are ideal for this dish. In addition to the ingredients indicated in the recipe, you can use ready-made vegetable mix... To make the stew bright, use bell peppers different colors.

Ingredients:

• Mushrooms - 250 g;
• Green beans - 200 g;
• Red onions - 80 g;
• Pepper - 200 g;
• Garlic - 2 cloves;
• Soy sauce - 30 ml;
• Frying oil - 30 ml.

How to cook

Boil salted water. Dip the washed beans in it, cook for 7 minutes. After that, you will need to drain the liquid, rinse the pods with cold water.

Wash the mushrooms, peel the onion and garlic. Cut the mushrooms into slices, the onion into half rings.

Preheat a skillet with oil. Pour half rings of onion on it, fry until golden brown. Add mushrooms to it.

Remove the seeds from the pepper, cut it into strips. Add to the pan to the mushrooms. At this stage, you can already add salt and spices.

Squeeze out the garlic and add it to the rest of the ingredients. Cook for another five minutes.

Empty out cooked beans in a skillet. Pour the sauce over the stew, stir all the vegetables and mushrooms. Simmer covered over low heat for another 5-7 minutes.

Not everyone likes the bland taste of green beans. To make it more interesting, add spices to the dish. Marjoram, basil, coriander and paprika are great for stews.

Option 5: Vegetable Stew with Eggplant and Mushrooms

For this recipe, some culinary experts advise preparing vegetables in advance. Chop the eggplants and zucchini and sprinkle with salt and pepper. Leave them on for an hour. Before starting cooking, you will need to rinse the vegetables, squeeze them slightly. Thanks to this method, the eggplant and zucchini will not absorb as much oil.

Ingredients:

• Zucchini - 300 g;
• Eggplant - 300 g;
• Carrots - 150 g;
• Potatoes - 300 g;
• Onions - 100 g;
• Tomatoes - 150 g;
• Champignons - 200 g;
• Oil - 50 ml.

Step by step recipe

Remove the skin from the zucchini and eggplant. If the vegetables are young, you can skip this step. Chop the eggplants and courgettes coarsely.

Scald the tomatoes so that the skin peels off easier. Peel the onions, potatoes and carrots as well. Cut all ingredients into small cubes.

Now we will need to fry all the vegetables and mushrooms. Place them in a skillet one at a time, adding no more than 10 ml of oil for each product. First fry the onions over medium heat, transfer them to a thick-walled saucepan.

Fry the carrots and potatoes in turn. Put the root vegetables in a saucepan with the onion, cover them with a small amount warm water... Send the vessel to the fire, let it slowly stew.

Chop the mushrooms. Cut large mushrooms into slices, small ones can simply be cut in half. Fry them over high heat until they change color. Add the mushrooms to the pot.

Fry the eggplants and zucchini, pour them into a bowl with the rest of the food. Stir, add water if necessary.

Cut the tomato into small pieces. Add it to the stew. You do not need to fry the tomatoes, otherwise all the juice will flow out. Simply put them in a saucepan, stir and cover. The dish should be stewed over low heat for half an hour.

If there is too much liquid in the saucepan after 30 minutes, you can turn up the heat. Open the lid a little, wait for the evaporation excess water... Remember to stir the dish constantly.

Calorie content: Not specified
Cooking time: Not specified

The Mushroom Potato Stew is cooked without meat, so it won't take up much of your time. Despite the small amount of ingredients, the stew with potatoes and mushrooms turns out to be hearty, very tasty and aromatic. The thing is that a set of spices is selected for vegetables and mushrooms, which will help the products to fully reveal their taste qualities not interrupting, but complementing the taste of the rest of the ingredients. You can season potato stew with mushrooms thick sour cream or tomato sauce - choose what you like best. According to the recipe, the stew is filled with sour cream, but if you are fasting, add to the stew tomato sauce or canned (fresh) tomatoes.

Ingredients:
- Potatoes - 7-8 pcs;
- fresh champignons- 250-300 gr;
- carrots - 1 pc;
- oregano - 0.5 tsp;
- onions - 3 onions;
- basil - 1 tsp;
- black and red ground pepper - half a teaspoon each;
- salt - to taste;
- refined vegetable oil - 3 tbsp. l;
- sour cream - 150 gr;
- any fresh herbs;

How to cook from a photo step by step

Prepare all the ingredients for the potato and mushroom stew right away. The slicing should be large enough, then the vegetables will retain their shape and original taste. Cut the carrots into washers or slices, large cubes.




Wash the champignons, wipe and cut into large plates. If the mushrooms are small, they can be left whole or cut into 2-4 pieces.




Chop the onion in half rings.






Cut the peeled potatoes for a stew with mushrooms in half along the length and then cut into slices 2-3 cm thick.




For cooking potato stew with mushrooms, we need two pans. In one we will heat up 2 tbsp. l. vegetable oil, put the chopped onion. Let's save it to transparency and softness. You do not need to fry the onions. Then add the potatoes, immediately mix them with the onions and butter.




Add ground black pepper to onions and potatoes, ground paprika(or red hot peppers) and dried oregano. We heat everything over high heat so that the spices give their aroma to the oil. Set the heat to medium and lightly fry the potatoes.






Pour in half a glass of water or vegetable (mushroom) broth. Salt the stew to taste. We simmer potatoes until almost cooked (15 minutes). Then we send the carrots to the stew, mix. Simmer under the lid until the carrots are cooked.




While the carrots are cooked through, fry the mushrooms in vegetable oil in the second pan. Season the mushrooms for the potato stew with salt and ground black pepper. Add the dried basil before turning off the heat.




Add the fried mushrooms to the finished stew, mix.




Season the mushroom and potato stew with sour cream, heat over high heat for 2-3 minutes and remove the stew from the heat. Let it brew for a few minutes.






We lay out the hot potato and mushroom stew on plates, sprinkle with finely chopped herbs and serve. The best addition to the stew will be light salad from fresh vegetables or any fresh herbs. Bon Appetit!

Can't imagine life and stew without meat? Use the recipe

Calorie content: Not specified
Cooking time: Not specified

Is in German cuisine very tasty dish with a funny name "shukrut". The cooking principle resembles both roast and stew at the same time, and outward appearance is also very similar. Mandatory components in German shukrut are meat, potatoes, tomato and cabbage, and then each housewife has her own additives and additions. So, lean stew with mushrooms, cabbage and potatoes, most likely there is shukrut, only in lightweight, lean version... Vegetables are fried in oil and then brought to readiness by stewing, with the addition of water or broth. Of course, there is also a tomato for brightness and taste, and mushrooms are added instead of meat. This delicious and hearty dish simply, no cost or effort is required from you. If you are fasting or prefer to cook on weekdays with simple and affordable recipes- this recipe is just for you.
As for the tomato, in winter you can add twisted tomatoes to the stew, tomatoes in own juice, frozen tomatoes in slices, tomato juice or tomato sauce. Even homemade adjika ok if not very sharp. In the summer, cook with fresh tomatoes.

Ingredients:
- white cabbage - half a small fork;
- potatoes - 2-3 medium tubers;
- fresh champignons - 8-10 pcs. medium size;
- carrots - 2 pcs;
- onion - 1 large onion;
- chopped tomatoes - 0.5 cups;
- salt - to taste;
- vegetable oil - 50 ml;
- ground black pepper - half a teaspoon (to taste);
- garlic - 2 cloves (optional);
- any fresh herbs - a large bunch.

Recipe with photo step by step:

Cut the carrots and onions rather coarsely: cut the onion in half, then into three parts and cut into strips across, about 1 cm thick. Cut the carrots into large cubes or segments.

Shredding white cabbage large straws, larger than for borscht or cabbage soup.

Pour the onion into the pan, preheating the vegetable oil in it. Stirring, sauté the onion until soft, but do not fry it, leave it light.

Add carrot cubes. Saute with the onion for a few minutes until the carrots absorb the oil.

Add cabbage in portions to the pan, mixing it with vegetables and oil, so that it quickly loses its volume and settles. When all the cabbage is added, cover the pan with a lid, simmer for 15 minutes until half cooked. The cabbage will soften during stewing, the juice will evaporate and so that the vegetables do not burn, you need to mix everything once or twice.

Add grated tomatoes or tomato puree, juice. If you are using thick tomato sauce, then you need to fry it and then add water, if you use tomato paste, then immediately dilute it with water. Fry vegetables with tomato for about five minutes.

At this time, we clean the potatoes, cut them into small pieces. Any shape - cubes, circles, slices. We spread to the fried vegetables, stir and continue to fry for several minutes. When the potatoes are soaked in tomato and oil, pour in a little water (half a glass), salt to taste. Simmer covered over low heat for 20 minutes until full readiness potatoes and cabbage. If the water has evaporated and the potatoes are still hard, add water and bring the potatoes until soft.

Cut the champignons into quarters. Pour a tablespoon of oil into the pan, put the mushrooms and fry over low heat. First, the mushrooms will be stewed in the released juice, gradually it will evaporate, and the mushrooms will begin to fry. During frying, do not forget to salt the mushrooms. We fry almost until cooked.

We shift mushrooms to stewed vegetables, season with black pepper or other spices of your choice. Simmer for five minutes over low heat. According to the recipe, the stew turns out to be thick, almost without gravy. If you like when there is a sauce, then after adding the mushrooms, pour in a little water or broth. Simmer until mushrooms are cooked. Add finely chopped garlic when ready, a minute or two before turning off the heat.

Serve the mushroom stew with cabbage and potatoes hot, but not right away, but let it brew for 10-15 minutes. The best addition would be fresh herbs, vegetable salad or glass

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. Cut into large pieces and send them 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!