If we go to the forest for some mushrooms, champignons have long been grown artificially on an industrial scale. These aromatic mushrooms are suitable for all occasions; they are good on holidays, on weekdays, and during Lent. What else I like about champignons is their versatility - they can be combined with almost any product - potatoes, rice, buckwheat, pasta, cheese, eggs, mayonnaise, sour cream, which allows them to be used as widely as possible in cooking for preparing soups and main courses , salads, casseroles. Champignons, being a low-calorie product, contain only 40 kcal, but are filling due to their high protein and fiber content. Champignons cook faster than wild mushrooms and, unlike them, do not require pre-boiling. Today I am preparing a very simple and tasty dish - champignons in a slow cooker. It is better to take champignons small in size, with round, unopened caps; gourmets consider them the most delicious.
Champignons fried in a slow cooker
Champignons are a fairly common variety of mushrooms, especially in the post-Soviet countries. There are a huge number of ways to prepare them. One of them is frying champignons in a slow cooker. The recipe is quite simple, with a minimum of required ingredients, and the cooking process itself will not take much effort and time.
To prepare fried champignons in a slow cooker you need the following ingredients:
- champignons – 600 gr;
- onions – 2 pcs;
- sunflower oil – 3 tbsp. l;
- sour cream (10%-15% fat) – 2 tbsp. l;
- salt, pepper to taste.
How to cook fried champignons in a slow cooker:
- Clean the champignons: remove the top layer from the caps, scrape off the stems.
- Wash the peeled mushrooms and cut into small pieces of arbitrary shape.
- Peel the onion and cut into cubes.
- Pour 2 tbsp into the multicooker. l sunflower oil, set the device to frying mode.
- Add mushrooms to heated oil, add salt and fry until the liquid evaporates.
- Add the remaining amount of sunflower oil to the multicooker and add the onions.
- Fry the ingredients until the onion is ready.
- Add sour cream to the contents of the multicooker and continue frying until the liquid evaporates.
- Finally, add a little ground black pepper to the dish.
Serve the finished dish as an addition to a side dish. Champignons fried in a slow cooker go especially well with buckwheat porridge and rice.
Recipe Description
Fried champignons in a slow cooker is one of my husband’s recipes. This dish is very easy to prepare, so my husband calls it “the bachelor's dish.” Mushrooms take no more than half an hour to cook in a slow cooker, plus a little more time to prepare the vegetables - and oops! Delicious fresh champignons with tomatoes and onions are ready!
In summer, you can use wild mushrooms and tomatoes for this dish; the cooking time is the same. It’s not necessary to add garlic, but I like it this way, with garlic. Cherry or grape tomatoes are very suitable for stewed champignons in a slow cooker; they can be added whole or cut in half. But if there are none, regular tomatoes, cut into slices, are quite suitable. If you are using imported tomatoes with hard skin, it is better to blanch them, removing the skin. To do this, let the tomatoes simmer for 1 minute and then put them in cold water for a couple of minutes. Make a cross-shaped cut at the top, then easily remove the peel.
Try cooking fried champignons with tomatoes, garlic and onions. I am sure that this recipe will become your favorite throughout the summer. I especially consider it indispensable for the Lenten table: stewed mushrooms in a slow cooker are a hearty and tasty, and most importantly, simple, quick dish that even men or schoolchildren can prepare.
Oyster mushrooms fried in a slow cooker
Oyster mushrooms are not as popular as champignons. This is in vain, because these mushrooms contain a huge amount of useful substances. In addition, they are juicier and add an unusual touch to ready-made dishes. Cooking them in a slow cooker by frying is very simple, and the list of required ingredients is limited to only four items.
What products are needed to prepare oyster mushrooms fried in a slow cooker:
- oyster mushrooms – 700 gr;
- sunflower oil – 3 tbsp. l;
- onions – 2 pcs;
- salt, pepper to taste.
How to cook oyster mushrooms fried in a slow cooker:
- Peel the onion, cut it into small cubes.
- Wash the mushrooms and chop them with a knife into small pieces of arbitrary shape.
- Set the multicooker to frying mode, pour sunflower oil into the container of the device.
- Add onion to hot oil and fry until golden brown, about 5 minutes.
- Place the mushrooms in the multicooker, salt the contents of the device and mix.
- Fry the ingredients until the liquid has completely evaporated.
- At the end of cooking, add a little ground black pepper to the dish.
You can serve prepared mushrooms fried in a slow cooker either hot or cold. They are also perfect as one of the ingredients for a salad or as an addition to mashed potatoes and chicken.
Preparation
Before preparing the dish, process the mushrooms. Rinse the champignons thoroughly under cold running water, scrape off any dirt with a knife, and remove the film from the caps if desired. Trim the darkened cut on the stem a little. Transfer the mushrooms to a dry towel and let dry.
Next, the mushrooms need to be chopped. You can, of course, do it arbitrarily, but the records look more aesthetically pleasing. Keep the thickness to no more than 0.5 cm, but don’t go too small either.
Pour a little vegetable oil into the bottom of the multicooker bowl. If you wish, you can melt a little butter instead, which will give a pleasant creamy taste. It makes the dish softer, more tender and juicier. Add chopped champignons to the oil. Don’t be afraid to fill the bowl to the brim; during the frying process, the champignons fry, releasing their juices.
Turn on the multicooker, set the stewing or simmering mode. Set the timer for 50 minutes. Instead of stewing mode, you can choose baking. The main thing is to set a mode that allows you to cook slowly. The mushrooms should turn out tender and juicy, and with intense frying they will quickly fry and dry out.
Do not close the multicooker lid, allow excess liquid to evaporate freely. During the stewing process, stir the champignons thoroughly 3-4 times.
You will be delighted with the indescribable aroma that will fill your kitchen!
Mushrooms fried with vegetables in a slow cooker
This dish can saturate your body with benefits and satisfy your hunger for a long time. This is because it contains the maximum vitamin complex and a large number of useful microelements. You can fry mushrooms with a variety of vegetables. We offer you a proven combination that all your loved ones will surely appreciate.
List of necessary ingredients for preparing mushrooms fried with vegetables in a slow cooker:
- mushrooms – 400 gr;
- onions – 2 pcs;
- carrot – 1 piece;
- tomatoes – 2 pcs;
- young zucchini – 1 piece;
- sweet pepper – 1 piece;
- garlic – 2 cloves;
- fresh herbs – 50 g;
- vegetable oil – 4 tbsp. l;
- salt, pepper to taste.
How to cook:
- Peel the mushrooms, if they are champignons, just rinse the oyster mushrooms.
- Cut the mushrooms into small pieces of arbitrary shape.
- Peel the onions and carrots, cut the onions into cubes, and cut the carrots into strips.
- Wash the zucchini and cut into small cubes.
- Scald the tomatoes, peel them and cut them into small squares.
- Wash the pepper and cut the vegetable into strips.
- Peel the garlic and chop with a knife.
- Wash the greens and chop finely with a knife.
- Set the multicooker to frying mode, pour 2 tbsp into the device’s container. l vegetable oil.
- Place onions and carrots in heated oil, saute the vegetables until the onions are golden brown.
- Place the mushrooms into the container and fry until the liquid has completely evaporated.
- Add the remaining oil to the unit bowl.
- Place the remaining vegetables in the slow cooker: zucchini, bell peppers, garlic and tomatoes. Salt the ingredients. Extend the frying for 20 minutes, constantly stirring the contents of the multicooker.
- At the end of cooking, add chopped herbs and a little ground black pepper to the dish.
This dish can be served as a main dish with slices of white bread.
conclusions
Vegetable stew with mushrooms is a dietary dish that does not contain meat. Suitable for lunch or dinner for the whole family. The composition can include any vegetables - peppers, potatoes, cabbage, onions, zucchini, celery, etc. Stew is a complete dietary dish that helps you lose weight and keep your body in shape. You can implement different recipes every day.
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Fried mushrooms with a store-bought mixture of vegetables in a slow cooker
Do you want to feed your family a delicious, vitamin-rich dish without spending a lot of time and effort? Then this recipe is just for you.
What you will need:
- mushrooms – 500 gr;
- store-bought frozen vegetable mixture – 300 g;
- vegetable oil – 4 tbsp. l;
- onion – 1 piece;
- salt, pepper to taste.
Cooking fried mushrooms with a store-bought mixture of vegetables in a slow cooker step by step:
- Peel the mushrooms, if they are champignons, just rinse the oyster mushrooms.
- Cut the mushrooms into small pieces of arbitrary shape.
- Peel the onion and cut into cubes.
- Set the multicooker to frying mode, pour 2 tbsp into the device’s container. l vegetable oil.
- Add the onion to the heated oil and fry the vegetable until golden brown.
- Add mushrooms, frozen vegetable mixture and salt to the multicooker container.
- Fry the ingredients until the liquid evaporates.
- Then add the remaining oil to the multicooker and extend frying for another 7-10 minutes.
- Add a little ground black pepper to the finished dish.
Prepared mushrooms, fried with a mixture of store-bought vegetables in a slow cooker, serve as an addition to the side dish.
Cooking step by step:
First, prepare all the ingredients: rinse and dry the mushrooms with paper towels, cut them into quarters or slices. Peel the onions, cut them into large cubes, and cut the garlic into several pieces for each clove. Cut the tomatoes in half (if you have cherry tomatoes) or blanch and cut into slices (if you have regular tomatoes).
Turn the slow cooker to Sauté and then add 2-4 tablespoons of olive oil to the pan. Add the onion and cook, stirring frequently with a spatula, until golden brown (about 10 minutes). After this, throw the chopped garlic into the pan, which should be fried for no more than 1 minute.
Add more oil if necessary and add champignons to the pan. Cook for another 10 minutes (or until the moisture from the mushrooms has completely evaporated and they begin to brown).
Finally, add the tomatoes. Continue cooking, stirring occasionally, until tender (ie 10-15 minutes). 5 minutes before the end of cooking, season the dish with honey (sugar), salt and ground pepper.
A very simple and tasty recipe for cooking fried champignons with onions in a slow cooker will not leave even gourmets indifferent. Fragrant and appetizing mushrooms will be appropriate on any table. The content of the article:
If you like to eat delicious food, not only on holidays, but also on everyday occasions, then fried champignons with onions will be the ideal solution for you. Champignon mushrooms are very easy to prepare and work great in duets. To prepare our dish, you don’t need any extra effort - everything is as simple as possible. Let's focus on the mushrooms themselves. Since these mushrooms grow in artificial conditions, there is no need to wash them. If the mushrooms are not dirty, then there is no need to wash them at all, except maybe wipe them with a dry sponge. And if the mushrooms are heavily contaminated, then you will have to wash them or peel them with a knife and remove the “skin”.
- Calorie content per 100 g – 36.89 kcal.
- Number of servings – 2 plates
- Cooking time – 25 minutes
Ingredients:
- Champignon mushrooms – 500 g
- Onion – 2 large onions
- Vegetable oil - 10 ml
Preparing mushrooms
Most modern chefs use artificially grown champignons to prepare mushroom dishes, which can now be bought in almost any store. These mushrooms are almost ready for cooking and you just need to rinse them a little with water, especially paying attention to the underside of the caps.
If you decide to use champignons freshly picked in the forest, then they must first be cleaned of forest dirt, checked for damaged areas and, if necessary, removed. Then the fruiting bodies should be thoroughly rinsed under running water and then dried by discarding them in a colander.
