How to cook meat with mushrooms: recipes for a slow cooker

A multicooker is a housewife's best assistant in the kitchen. Dishes prepared using this kitchen unit turn out tasty, aromatic and, most importantly, healthy! Meat with mushrooms cooked in a slow cooker is no exception: just prepare all the ingredients, put them in a bowl, set the desired program, and then your irreplaceable assistant will do everything for you.

Recipe for meat with mushrooms and cheese in a slow cooker

• Pork – 500 g
• 1 onion
• Cheese – 100 g
• Champignons – 150 g
• Milk – 300 ml
• Seasonings: basil, mixed peppers, turmeric, marjoram and salt.

To cook meat with mushrooms and cheese in a slow cooker, chop the onion and fry in a small amount of vegetable oil on the “Pie” mode for 10 minutes;

Cut the pork and mushrooms into small pieces and add to the onions, sprinkle with grated cheese on top and set for 10 minutes in the “Pie” mode;

Turn off, add milk, spices and salt. Stir well and set to “fast” mode for 30-40 minutes (default).

The side dish for meat with mushrooms and cheese cooked in a slow cooker can be any one of your choice.

Beef with champignons in a slow cooker

View slideshow

• Step 1 1 Cut the meat into pieces as you like. Marinate with salt, pepper, olive oil and bay leaf for 30 minutes
• Step 2 2 While the meat is marinating, wash the mushrooms and cut them with plastic. Place the stirring spatula in the bowl, place the mushrooms in the bowl, and pour in the oil. Oven program, power 3, 15 minutes.
• Step 3 3 When the program is finished, add the meat. Multicooker program, power 4, 15 minutes
• Step 4 4 You're done. If desired, you can sprinkle the meat with grated cheese.

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How to cook meat with mushrooms baked in a slow cooker

Ingredients:

• 500 g meat,
• 1 carrot,
• 1 onion,
• 3 potatoes,
• 200 g of any cabbage,
• 100 g champignons,
• 2 tbsp. l. vegetable oil,
• 1 tbsp. l. tomato paste,
• 2 tbsp. l. cream,
• salt.

Preparation:

Cut the meat into pieces; if necessary, you can beat them a little. Peel the vegetables, cut the potatoes and carrots into cubes, chop the cabbage and onions. Pour oil into a slow cooker, add meat and onions, and immediately add salt. Turn on the “Baking” mode for 20 minutes. Fry with the lid closed, stirring occasionally. Then add carrots, potatoes, cabbage and champignons to the fry. Set the “Extinguishing” mode for 1 hour. After this, add cream and tomato paste and bake for another 1 hour. Serve the meat with mushrooms baked in a slow cooker, hot.

Cooking meat with mushrooms and prunes in a slow cooker

Ingredients:

• 600 g pork,
• 100 g canned champignons,
• 50 g pitted prunes,
• 150 g cheese,
• 3 bell peppers each,
• onion heads,
• tomatoes,
• carrots,
• clove of garlic,
• 1 zucchini,
• 2 tablespoons vegetable oil,
• a pinch of cumin, turmeric, cardamom, ground black pepper, salt.

Method of preparation: Cut the meat into small pieces, beat lightly. Wash and peel the vegetables. Cut the onion into half rings, pepper into rings, zucchini, tomatoes and carrots into cubes. Rinse the prunes, soak in warm water for 15 minutes, cut into small pieces. Chop the garlic. Pour oil into the multicooker bowl and add all ingredients except garlic. Set the “Baking” mode for 1.5 hours. In 5 minutes. Add garlic until done and add grated cheese on top.

Stew with mushrooms, potatoes and cheese: recipe for a slow cooker

Ingredients:

• 900 g beef,
• 250 g dried mushrooms,
• 100 g grated cheese,
• 8 potato tubers,
• 2 heads of onions,
• carrots,
• tomatoes,
• 1 eggplant,
• 3 tablespoons vegetable oil,
• 400 ml water,
• salt.

To cook mushrooms with potatoes and cheese in a slow cooker, cut the meat into small cubes. The mushrooms must be filled with water and allowed to stand for 10 minutes, then transfer the mushrooms to a colander to drain the water. Wash, peel and finely chop the vegetables. Mushrooms can be used whole (if they are not large) or cut into small pieces. Pour oil into the multicooker bowl, add meat, add salt and pepper, fry in the “Baking” mode for 30 minutes. Then add mushrooms, vegetables, except potatoes, fry for another 10 minutes. Dissolve sour cream in water and pour into a bowl. Set the “Stew” mode for 1 hour. Then add the potatoes, cook in the same mode for another 1.5 hours. For 15 minutes. Before serving, sprinkle the meat with mushrooms and prunes, cooked in a slow cooker, with cheese.

Beef Stroganoff with cream in a slow cooker

Beef Stroganoff with cream, cooked in a slow cooker, is a versatile dish that can be served separately or with side dishes. Most often, beef is used for cooking, but you can also use any other meat that you have on hand. The only requirement is that it must be of good quality. The fillet must be cleaned of veins and films. You can also add ground nutmeg and bay leaf to this dish.

Ingredients:

• 750 g beef;
• 60 g butter;
• 30 g crushed garlic;
• 75 g flour;
• 1 medium onion;
• 1 tsp. smoked paprika;
• 450 g mushrooms;
• ½ cup sun-dried tomatoes;
• salt, freshly ground black pepper;
• 125 ml broth;
• 225 ml low fat cream;
• ½ tbsp. dry white wine.

Cooking method:

1. Place oil, onion, cut into half rings into a bowl and lightly fry.
2. Add beef cubes rolled in flour and fry on all sides until golden brown (this should take no more than 10 minutes). Use the “Frying” or “Baking” mode.
3. Add sliced ​​mushrooms, tomatoes, white wine, broth, garlic, salt and pepper. Close the multicooker lid and cook using the “Stew” program for a quarter of an hour.
4. Pour cream into the bowl and switch the device to the “Warming” mode. Simmer for 20 minutes. If necessary, add salt or spices.

Recipes for meat with mushrooms in the Redmond multicooker

Now let’s cook the meat and mushrooms in the Redmond multicooker.

Rice with vegetables, mushrooms and chicken

(for REDMOND multicooker)

• 1 cup (from the multicooker kit) rice,
• 1 onion,
• 1 carrot,
• 2 zucchini,
• 300 g champignons,
• 200 g cabbage,
• 1 bay leaf,
• 1 tbsp. l. tomato paste,
• chicken carcass weighing 600–700 g,
• mayonnaise,
• spices,
• garlic,
• vegetable oil,
• salt,
• ground black pepper

1. Cut the chicken into portions, coat with mayonnaise, salt and pepper and leave to marinate.
2. Pour a little vegetable oil into the multicooker bowl.
3. Chop the onion and carrots and place in a bowl.
4. Place washed rice on top of the vegetables, then sliced ​​mushrooms, then zucchini and cabbage.
5. Dissolve tomato paste in 500 ml of water and pour this sauce over rice with vegetables and mushrooms.
6. Add spices, bay leaf, chopped garlic.
7. Place the chicken pieces in a steaming basket and place it on top of a bowl of rice and vegetables.
8. Turn on the PLOV mode and cook the meat with mushrooms in the Redmond multicooker until the sound signal.

Country-style chicken with mushrooms and vegetables

(for REDMOND multicooker)

• 600 g chicken thighs,
• 200 g fresh mushrooms,
• 400 g frozen vegetable mixture “Country-style Vegetables”,
• 500 g potatoes,
• 1 onion,
• 1 glass (from the multicooker kit) milk,
• 1 glass (from the multicooker kit) water,
• ½ tsp. salt,
• butter

1. Before cooking meat with mushrooms, set the multicooker in MULTICOOK mode with a temperature of 140 °C.
2. Place butter in a multicooker bowl, heat and lightly fry chicken thighs. Disable the program.
3. Place chicken thighs in a steaming basket.
4. Place chopped onions, mushrooms, then potatoes into the multicooker bowl. Spread frozen mixture on top.
5. Place pieces of butter.
6. Pour in salted water and milk. Place a steaming basket with chicken thighs on top.
7. Select the RICE – COOK – EXPRESS program through the MENU and cook until the beep sounds.

How to cook French meat with mushrooms in a slow cooker

Ingredients:

• 500 g beef,
• mushrooms,
• 3 potato tubers,
• 1 carrot each,
• head of onion,
• clove of garlic,
• 2 tablespoons of mayonnaise,
• vegetable oil,
• salt.

Method of preparation: Cut the meat into small cubes. Wash and peel the vegetables. Cut the potatoes into slices, finely chop the onion, grate the carrots. Mushrooms can be cut in half; the larger, the tastier. Pass the garlic through a garlic press. Pour oil into the multicooker bowl. Layer the meat, half the potatoes, onions, mushrooms, brush with mayonnaise, the other half of the potatoes, brush with mayonnaise. Salt each layer. To cook French meat with mushrooms in a slow cooker, set the “Baking” mode for 1 hour.

To summarize

Now you know how to cook meat with mushrooms in a slow cooker with your own hands. Buckwheat, pearl barley, potatoes and pasta are suitable as a side dish for this dish. You can even make a pie based on this recipe (see last recipe). Despite the wide variety of dishes, they are all similar in taste, differing in small details. But if you need to highlight one recipe, I recommend French-style meat; mushrooms with meat, prunes and vegetables are also delicious. Share recipes with friends and family, do not forget to write comments under the article in a special form. Bon appetit, see you soon!

Recipe for roast meat, potatoes and mushrooms in a slow cooker

Ingredients:

• 500 g pork,
• 400 g champignons,
• 10 potatoes,
• 2-3 cloves of garlic,
• 1 sweet red pepper,
• 150 g canned green peas,
• 3 bay leaves,
• salt, pepper, spices, herbs - to taste.

Preparation:

To prepare a roast with meat and mushrooms in a slow cooker, cut the meat, onions, carrots, sweet peppers and potatoes into cubes, chop the garlic, and cut the mushrooms into slices. Pour a little vegetable oil into the bottom of the multicooker bowl and fry the meat on the “Baking” mode for 10 minutes until golden brown. Add the garlic, lightly fry along with the meat, then add the peppers and carrots, stir and fry for 5-7 minutes. Lastly, add the mushrooms. Mix well, fry for 5 minutes and turn off the mode. Add potatoes, peas (you can add liquid from a jar), salt and pepper, add spices and seasonings to taste, close the lid. To prepare potatoes with meat and mushrooms in a slow cooker, set the “Stew” mode for 1-1.5 hours.

Recipe for juicy beef stroganoff in a slow cooker

Do you like beef? Perhaps the best meat after chicken. Moderately juicy, moderately fatty - for those who are on a diet, beef will be a real salvation! Well, since we are not on a diet, we present you a new recipe - beef stroganoff in a slow cooker with champignons.

Mushrooms will emphasize the smell of beef meat, in addition, cream will be added to the dish - and then no one will resist the temptation to eat excellent beef stroganoff in a slow cooker.

Of course, there are other recipes for making beef stroganoff not only from beef, but also from pork or even lamb, but we will look at them some other time.

The special beauty of cooking in a slow cooker is that the meat cooked in it never burns, and this nuance is very important for our dish.

See our photo recipe and repeat!

Ingredients:

The specified quantity of products is enough for 6-8 servings.

The energy value per 100 grams of the finished dish will be 149 calories.

The ratio of proteins, fats and carbohydrates will be 10:12:1.

A huge amount of protein, and an equally huge amount of fat. I could tell you a recipe for reducing the calorie content of the dish - do not add cream, sour cream, butter to it, but... This will no longer be a delicious beef stroganoff, but a banal stew that you can cook yourself. So let's move on.

Cooking process

Step 1

We take the meat out of the freezer, let it melt at room temperature, or defrost it in the microwave.

Rinse the beef under cold water and let dry on a paper towel. Then we remove all the veins - the more carefully you carry out this procedure, the softer the beef stroganoff will be in the slow cooker.

Using a sharp knife, cut the beef into thin slices, always across the grain, about 0.5-1 centimeters thick, approximately as in the photo.

We beat off the pieces using a special hammer and set them aside.

Step 2

Rinse the champignons with water, cut into slices no thicker than pieces of beef.

We activate the “Baking” or “Frying” mode on the multicooker display. While the bowl is heating, peel the onions, wash them under cold water, and cut them into cubes.

Then pour vegetable oil into the multicooker and fry the onions. Not for long - as soon as it starts to turn deliciously golden, we just add the champignons that are waiting for that hour.

Note: If you decide to reproduce our recipe in the kitchen, it is better to take fresh mushrooms for these purposes - frozen ones give too much liquid and are not so fragrant. But if you still decide to take them, then first fry the champignons in a frying pan using butter until the moisture has evaporated.

Step 3

Fry the onion-mushroom mixture for 15 minutes. Do you feel this magical smell?

We first bread the pieces of beef in flour so that the plate is thoroughly covered with it and no raw meat is visible anywhere. This is done to prevent the meat from burning when frying.

Place the breaded pieces into the multicooker bowl and fry for 10-15 minutes - it all depends on the power of your multicooker.

Note: Be sure to wait until the water in the meat has evaporated before proceeding to the next step. Meat bought in a store often suffers from this, so of course, if possible, it is better to purchase meat on the market from trusted sellers.

Step 4

Juicy beef stroganoff in a slow cooker is almost ready, our recipe is coming to an end.

Pour the heated cream into the frying foods, stir quickly, and add salt and other spices to taste. When combining beef and mushrooms, seasonings with a mild taste that only slightly highlight the aroma of the dish, such as red paprika, cumin or bay leaf, are perfect.

As a final touch, pour in the sour cream, mix the mixture again with a special spatula, and turn on the “Stew” mode for 30-40 minutes, until the meat becomes soft and the sauce acquires a beautiful creamy color.

On a note:

• Do not completely replace sour cream with cream. To make meat tender and soft, it needs an acidic environment.
• If you wish, you can slightly change the recipe by adding a spoonful of tomato paste with sour cream, or a couple of cloves of finely chopped garlic - the dish will sparkle with new colors, and what could be more pleasant than when your culinary creation is devoured by both cheeks.
• By the way, beef stroganoff can be given even to small children without fear that the child will choke (of course, if there is no allergy to any of the components of the dish).

Place the finished dish on portioned plates and serve with mashed potatoes, or, if you're going for a walk, go for a walk, with fried potatoes and fresh herbs!

You can serve a salad of fresh vegetables separately.

As for drinks (if it’s a holiday, of course, and it doesn’t matter - for a large company or a nice candlelit evening), red wine is suitable.

Watch another version of this dish in the video below:

recepti-vmultivarke.ru

Barley with meat and mushrooms, cooked in a slow cooker

Ingredients:

• 500 g of meat (you can even mince),
• 200 g fresh mushrooms (white or champignons),
• 300 g pearl barley,
• 2 onions,
• 2 carrots,
• 1 tbsp. l. vegetable oil,
• 1 head of garlic,
• spices,
• salt.

Preparation:

Peel and chop the onions and carrots, wash the meat and cut into pieces. If the meat is in the form of minced meat, then you need to salt it a little, you can make meatballs. Pour vegetable oil into a multicooker, add onions, mushrooms and fry in the “Frying” or “Baking” mode with the lid open, stirring. After 5 minutes add carrots, after another 5-7 minutes add meat. Then add spices.

If necessary, pearl barley should be sorted and washed. After 15 minutes of frying the meat, pour the cereal into the multicooker, do not stir, it should remain on the meat, and immediately fill it with water so that the water is a centimeter above the cereal. Peel the garlic from the top layer of husk and insert the whole head into the cereal. Close the lid and set the “Pilaf”, “Porridge” or “Stew” mode for 30 minutes, then leave on the “Warming” mode for another 30 minutes. Barley with meat and mushrooms, cooked in a slow cooker, turns out soft and crumbly.

Unusual pilaf recipe

Pilaf with chicken and mushrooms will delight lovers of mushroom dishes. To prepare pilaf you will need the following components:

• 500 grams of chicken fillet;
• 7 pieces of chanterelles;
• 1.5 cups rice;
• onion;
• carrot;
• 2 heads of garlic;
• vegetable oil;
• spices.

Pilaf with chicken and mushrooms is prepared following the steps:

1. Cut the chicken meat into cubes.
2. Peel the chanterelles and cut them.
3. Chop the onion.
4. Grate the carrots on a medium grater.
5. Rinse the rice.
6. Pour oil into a container, add meat, onions, carrots, garlic, and chanterelles. Turn on the “Fry” mode and cook for 25 minutes.
7. Pour clean rice, pour water, add spices.
8. Close the lid and set the “Buckwheat/rice” mode.
9. When there are 15 minutes left of cooking, add the garlic.

The finished pilaf with chicken and mushrooms is aromatic, filling and tasty.

How to cook pilaf with mushrooms and meat in a slow cooker

Pilaf in a multicooker

Ingredients:

• 700 g meat,
• 1 onion,
• 2 carrots,
• 100 g fresh mushrooms,
• 400 g basmati rice,
• 2 heads of garlic,
• a bunch of fresh parsley,
• salt,
• spices,
• 2 tbsp. l. vegetable oil.

Preparation:

To prepare pilaf with mushrooms in a slow cooker, the meat must be washed and cut into medium-sized pieces. Peel the onions, garlic and carrots. Finely chop the onion, grate the carrots on a fine grater, and pass the garlic through a press.

Pour a little oil into the multicooker and turn it on to the “Pilaf”, “Frying” or “Baking” mode. Place meat and onions in it and fry for 10–20 minutes, depending on the desired degree of frying. Then add salt and spices to taste, mix. Add carrots, mushrooms, and garlic, fry for 5 minutes, pour in half a glass of hot water and simmer for another 5 minutes. Sprinkle the rice on top of the meat, do not stir, smooth over the surface. Lightly salt the rice, then add water so that it is 2-3 fingers higher than the rice. Close the lid; if the multicooker has a valve, then close the valve. Turn on the “Pilaf”, “Porridge” or “Stew” mode for 30 minutes. After the end of the program, immerse a whole head of garlic, peeled from the top layer of husk, into the rice. Close the multicooker and turn on the same mode for another 15 minutes, then leave in the “Warming” mode for half an hour.

Pilaf with mushrooms

Components:

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• Champignons – 300 g
• Rice
• Vegetable oil – 3 tablespoons
• Meat (any) – 200 g
• Butter – 2 tablespoons
• Ground barberry – 1 teaspoon
• Ground pepper and salt - to taste

Cooking method:

To prepare meat and mushrooms in a slow cooker according to this recipe, the champignons need to be peeled, boiled in salted water until half cooked, cool slightly and cut into small pieces. Pour vegetable oil into the multicooker pan, put pieces of chopped meat and fry in the “Baking” mode, then add the mushrooms and fry for about 15 minutes. Then place well-washed rice on top of the mushrooms, sprinkle with spices, put pieces of butter, pour salted water 1 cm on top of the rice. Turn on the “Pilaf” mode and cook the dish until the signal.

Cooking hodgepodge in a slow cooker with meat and mushrooms

• 600 g beef pulp,
• 4 onions,
• 1 tbsp. l. flour,
• 40 ml vegetable oil,
• 4 tbsp. l. tomato paste,
• 3–4 pickled cucumbers,
• 100 g pickled mushrooms,
• 1 glass of meat broth,
• 2 cloves of garlic,
• ½ tbsp. l. wine vinegar,
• 1 bunch of cilantro,
• 1 bunch of parsley,
• ½ tsp. ground coriander,
• ½ tsp. khmelisuneli,
• 50 g pitted olives,
• salt,
• ground black pepper

1. Cut the meat into cubes or cubes. Finely chop the onion. Dry the flour in a frying pan without oil until the color changes slightly.
2. Fry the onion and meat in vegetable oil, adding sautéed flour at the end. Transfer to a multicooker bowl, add tomato paste, sliced ​​mushrooms and pickles. Pour in the broth, salt and pepper to taste. Cook in STEW mode for 1 hour.
3. 5 minutes before it’s ready, add garlic, wine vinegar, chopped cilantro and parsley to the hodgepodge (keep some for serving), as well as spices and olives.
4. Serve the hodgepodge, cooked in a slow cooker with meat and mushrooms, hot, sprinkled with the remaining herbs.

Stew with meat, potatoes and mushrooms in a slow cooker

Meat stew with vegetables and mushrooms

Ingredients:

• 400 g beef,
• 2 potatoes,
• 200 g mushrooms (fresh or frozen),
• 2 onions,
• 2 carrots,
• 200 g of any cabbage,
• 50 g of any green peas,
• 4 tbsp. l. butter,
• 1 tbsp. l. flour,
• 1 glass of milk,
• salt.

Preparation:

Cut the meat into small pieces, peel and chop the vegetables. Place the meat in a slow cooker along with onions and carrots and cook in the “Baking” mode for 40 minutes, making sure that a crust does not form on the bottom. Then add potatoes, shredded cabbage, mushrooms, fresh or frozen green peas, and salt. You can add a little water or not. Set the “Extinguishing” mode for 30 minutes. If the green peas are canned, then they should be added at the very end. Dilute the flour in a small amount of milk, stir well, pour into the rest of the milk, and pour this sauce over the stew. Cook the stew with meat and mushrooms in a slow cooker on the same mode for another 15–20 minutes.

Potatoes with meat and mushrooms

• piece of pork 500-600 g
• potatoes about 1 kg
• 2 onions
• fresh mushrooms about 500 g
• water 1 multi-glass
• milk 1 multi-cup
• salt pepper
• bay leaf, peppercorns
• paprika, rosemary

1. To cook potatoes with mushrooms in a slow cooker, cut the meat into large palm-sized pieces, place in a bowl, add 1 multi-glass of water and turn on the “soup” for 2 hours;
2. 30 minutes from the start of the regime, place onion, cut into rings, mushrooms in large pieces on the meat, salt, pepper and add all the spices, close the lid and continue cooking;
3. 1 hour from the start of the regime, place the potatoes on top in large circles, add a little salt and pour in 1 multi-glass of milk, close and cook until the end of the regime.

Ingredients:

Step 1

Rinse the meat and pat dry with a paper towel. Trim off excess fat (but not all, otherwise the dish will turn out completely lean). Cut the pork into cubes.

Step 2

While the meat is cooking, let's take care of the vegetables and mushrooms. Cut the onion into small cubes, grate the carrots on a coarse grater or chop into small strips.

It is best to cut washed and dried mushrooms into quarters or medium-width plates. Place the onions, carrots and mushrooms in the bowl with the pork.

Step 3

To make the cooking process easier, you can add onions, carrots and champignons at the same time as the meat. But in this case, the pork will rather be stewed.

It’s time-saving, but has a slightly different taste, because the pre-fried pork not only gets an appetizing crust, but also releases juice in which vegetables and champignons are stewed in a slow cooker.

Step 4

Peel the tubers and rinse. Cut into large pieces and add to the bowl. Pour in two glasses of water, add salt and pepper, and add a bay leaf. Stir the contents of the bowl.

Step 5

Select the “Baking” program, time – 50 minutes. The “Stew” course will do the job just as well, but in this case, cooking in a slow cooker will last a little longer—an hour.

After the beep, the potatoes and champignons can be mixed again. But during the stewing process, you should refrain from stirring, otherwise the potato pieces will fall apart, and as a result, mashed potatoes may end up in the plate.

When serving, decorate the dish with finely chopped dill or beautiful parsley leaves. The dish turns out to be quite fatty, because not only water is used as the stewing liquid, but also meat fat and mushroom juice.

However, the desire to “flavor” the food with some sauce may arise. Regular sour cream will help - the creamy accent harmonizes wonderfully with mushroom dishes.

See another version of this dish: