Vegetable stew with mushrooms recipe. Vegetable stew with potatoes and mushrooms

Potatoes with mushrooms and vegetables are a tasty and satisfying dish that has been highly popular for centuries. To prepare it, potatoes can be baked, fried or stewed. Oyster mushrooms, chanterelles, boletus mushrooms, morels or champignons are most often used as a mushroom component. Any mushrooms go well with other vegetables. The recipes for mushrooms with potatoes and vegetables offered below are not difficult to prepare, but the resulting dishes will surprise you with a very harmonious taste and rich aroma.

Cooking features

Despite its apparent simplicity, preparing vegetable stew with mushrooms has its own specific characteristics. If you don't know them, the result may be unpredictable. It is possible that you will not end up with an appetizing dish, but a shapeless mass that no one will want to eat.

All vegetables have a different texture. Some of them cook very quickly, others take longer. For some, the skin is delicate and does not need to be removed, for others it remains tough and can stick to the roof of your mouth, making them unpleasant to eat - they are peeled before cooking. For this reason, to prepare a delicious vegetable stew, two points must be taken into account: the order in which the products are added and the correctness of their pre-processing.
The order in which ingredients are added is almost always described in recipes. If for some reason it is not indicated, then it is worth knowing that hard vegetables (cabbage, potatoes, carrots) are added first, and those with a more delicate structure (zucchini, eggplant) are added last. If you pre-fry the vegetables separately, you can add them at the same time or almost simultaneously.
If you first fry vegetables and mushrooms and only then stew them, the dish will turn out tastier, but higher in calories.
Of all the vegetables, eggplants require the most careful preparation. The fact is that they contain harmful solanine, which gives the “little 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, then thoroughly washed and dried. You can do without water by simply salting the eggplants, and then washing and removing excess moisture using paper napkins.
Zucchini is peeled only if it is large. Then the seeds must also be extracted from them.
It is advisable to peel the tomatoes too. There is a way to easily remove the skin from them without damaging the flesh. To do this, a cross-shaped incision is made on the side opposite the stalk. Then the tomatoes are dipped into boiling water. After a couple of minutes, they are removed with a slotted spoon and cooled. Then all you have to do is pull the corners of the skin in the area of the cut, and it will come off like the petals of a flower.
To prepare vegetable stew with mushrooms, you must remember that many of them also need pre-processing. The exception 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 prepared according to different recipes. Therefore, the cooking technology may vary slightly depending on the chosen recipe.

Vegetable stew with mushrooms and cabbage

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

Cooking method:

Wash the mushrooms, dry with napkins and cut into thin slices.
Peel the onion and cut into thin half rings.
Wash the cabbage. Its upper leaves are usually limp, so it is better to remove them. After this, chop the cabbage into small strips.
Peel the carrots and grate them on a coarse grater.
After cutting the tomatoes, place them in boiling water for a couple of minutes. Place them in 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 and cut it into quarters of rings.
Heat oil in a frying pan. Place the mushrooms and onions in it and fry until almost all the liquid released from the mushrooms has evaporated from the pan.
Heat a new portion of oil in a cauldron. Crush the cabbage with your hands so that it gives juice and place it in the cauldron. Place carrots there too. Fry the cabbage for 10 minutes, stirring so that it does not burn.
Add pepper and continue frying vegetables for another 5 minutes.
Combine vegetables with mushrooms and tomatoes, salt and pepper. Reduce heat and simmer the mushroom stew for 20–30 minutes, depending on whether your cabbage is young or already mature.

Before serving, it’s a good idea to sprinkle the dish with chopped herbs. It can be served as a main dish or used as a side dish for 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 - as much as needed;
cheese (optional) – 50 g;
sour cream – 100 ml;
tomato juice – 0.2 l.

Cooking method:

Peel the potatoes and cut into medium-sized cubes, about a centimeter or a little larger.
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 them, cut them into small cubes.
Finely chop the garlic or crush it with a special press.
Chop the greens with a knife.
Wash the zucchini and cut into cubes approximately the same size as the potatoes.
Heat oil in a frying pan. Brown the potatoes, carrots, and zucchini in it one by one.
In a separate frying pan, fry the mushrooms until half cooked.
Mix mushrooms with vegetables, salt, pepper and ground paprika. Fill the 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 it in the oven.
Preheat the oven to 180 degrees and cook vegetable stew with porcini mushrooms and potatoes in it for 40 minutes.
Remove the pots and sprinkle their contents with herbs and garlic. If desired, sprinkle everything with grated cheese.
Return the pots to the oven and continue cooking the stew for another 10 minutes.

The taste and aroma of vegetable stew with porcini mushrooms and potatoes, cooked in pots, is unlikely to leave anyone indifferent.

Description

Vegetable stew with mushrooms

, which we will prepare in this recipe, differs in that, in addition to the traditional potatoes for this dish, as well as zucchini, it also combines several types of mushrooms. This option for preparing stew is not classic. But how many options for preparing this dish are there today? You just can't count them. And no one forbade experimentation.

Since the combination of mushrooms and potatoes is quite familiar, we will add zucchini to them. Spices will highlight the benefits of vegetables. Mushrooms themselves are very tasty, both fried and stewed. Potatoes add richness to the dish. All together, this vegetable stew is perfect as a light dinner or lunch.

. It is very easy to prepare it at home, especially if you use our step-by-step cooking recipe with photos.

Happy and fast cooking!

Vegetable stew with mushrooms and eggplants

eggplants – 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 seasonings - to taste;
vegetable oil - as much as needed.

Cooking method:

Peel, cut into fairly large cubes and soak the eggplants in salted water. Rinse and dry with napkins.
Wash the pepper, cut it into 4 parts lengthwise, remove the seeds along with the stalk. Cut the pepper into quarter rings, not too thin.
Peel the onion and cut into thin half rings.
Wash the champignons, dry them, cut into thin slices.
Finely chop the garlic with a knife.
Heat the oil in a deep frying pan, add onions and mushrooms. Fry until the liquid released from the mushrooms has evaporated.
Add eggplant. Fry them for 7-8 minutes along with the mushrooms.
Add pepper, salt, spices, garlic. Pour in tomato juice.
Simmer the vegetables and mushrooms for half an hour over low heat.

You will definitely like the combination of mushrooms and eggplants: they are in perfect harmony with each other. This stew can be served with potatoes, rice or separately. It perfectly complements any meat dish, but is delicious on its own.

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

Calories: Not specified

Cooking time:
Not specified
Potato stew with mushrooms is prepared without meat, so cooking will not take you much time. Despite the small number of ingredients, stew with potatoes and mushrooms turns out to be satisfying, very tasty and aromatic. The whole point is that for vegetables and mushrooms a set of spices is selected that will help the products more fully reveal their taste without interrupting, but complementing the taste of the other ingredients. You can season the potato stew with mushrooms with thick sour cream or tomato sauce - choose what you like best. According to the recipe, the stew is seasoned with sour cream, but if you are fasting, add tomato sauce or canned (fresh) tomatoes to the stew.

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

How to cook with photos step by step

Let's immediately prepare all the ingredients for the stew with potatoes and mushrooms. The cutting should be large enough, then the vegetables will retain both their shape and their unique taste. Cut the carrots into pucks or slices, large cubes. Wash the champignons, wipe them and cut them into large slices. If the mushrooms are small, they can be left whole or cut into 2-4 parts. Chop the onion into half rings. Cut the peeled potatoes for stew with mushrooms in half lengthwise and then cut into slices 2-3 cm thick. To prepare potato stew with mushrooms, we will need two frying pans. In one, heat 2 tbsp. l. vegetable oil, add chopped onion. Sauté until transparent and soft. There is no need to fry the onions. Then add the potatoes and immediately mix them with the onion and oil. Add ground black pepper, ground paprika (or red hot pepper) and dried oregano to the onions and potatoes. Warm everything up over high heat so that the spices release their aroma into the oil. Turn the heat to medium and lightly fry the potatoes. Pour in half a glass of water or vegetable (mushroom) broth. Season the stew with salt to taste. Simmer the potatoes until almost done (15 minutes). Then add the carrots to the stew and stir. Simmer under the lid until the carrots are ready. While the carrots are ready, fry the champignons in vegetable oil in a second frying pan. Season the mushrooms for potato stew with salt and ground black pepper. Before turning off the heat, add the dried basil. Add fried mushrooms to the prepared stew and stir. 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. Place the hot potato and mushroom stew on plates, sprinkle with finely chopped herbs and serve. The best addition to the stew would be a light salad of fresh vegetables or any fresh herbs. Bon appetit!

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

I'll try to cook meat stew and mushrooms. I was always confused about what stew, saute, goulash are... And not surprisingly, I grew up in a time when there were two types of bread: black and white, when there were two types of beer: it is there and it is not, when there were two types of pasta: short and long.

Meanwhile, in fact, meat stew is as different from it as an apple is from an oyster.

Ragu, from the French ragoûter, means “to stimulate the appetite.” The dish is prepared from pieces of meat (fish, poultry, game), vegetables, mushrooms, roots, usually in a thick and spicy sauce, for example.

The prominent master of culinary art, Father Lacina, the hero of J. Hasek's novel about Švejk, argued that a stew with mushrooms becomes tastier the more mushrooms are put in it.

But before this, you must fry the mushrooms with onions and only then add a bay leaf. It all depends on the roots, on how many and what kind of roots to put. But so as not to over-pepper, not... not to over-nail, not to over-lemon, over-root, over-musk... Schweik himself supported him - the more onions, the better.

Let's prepare meat stew with mushrooms, strictly following Lacina's instructions, but a little in our own way. Of course you can cook it, but stew with mushrooms is tastier.

Recipe for Zucchini and Tomato Ragu

Ingredients:

3 young zucchini
3 tomatoes
2 tbsp. l. vegetable oil
parsley
salt
pepper

Cooking method:

Wash the zucchini and cut into slices.
Chop the tomatoes finely or rub through a sieve.
Fry zucchini in vegetable oil.
Add tomatoes, salt, pepper and herbs to the zucchini.
Simmer the stew for 5-10 minutes.
Serve both hot and cold. You can add garlic to taste.