Calories: Not specified
Cooking time: Not indicated

Potato stew with mushrooms is prepared without meat, so cooking will not take much of your 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 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

Vegetable stew is one of the healthiest dishes. It contains many vitamins and other substances necessary for the body and few calories. It can be served as a side dish or as an independent dish. Vegetable stew is recommended for frequent inclusion in the diet for those who want to maintain a slim figure. It can be eaten during Lent, and vegetarians do not refuse it. At the same time, many housewives prefer to cook vegetable stew with mushrooms. They have virtually no effect on the energy value of the dish, but make it more satisfying. In addition, with mushrooms, vegetable stew acquires an even more seductive aroma, and its taste becomes more interesting and rich.

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 be 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 selected 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.

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 indicated

There is a very tasty dish in German cuisine with the funny name “shukrut”. The cooking principle is reminiscent of both a roast and a stew at the same time, and in appearance it is also very similar. The required components in German choucroute are meat, potatoes, tomato and cabbage, and then each housewife has her own additives and additions. So, a lean stew with mushrooms, cabbage and potatoes is most likely choucroute, only in a lighter, lean version. Vegetables are fried in oil and then cooked until cooked using the stewing method, adding water or broth. Of course, there is also tomato for brightness and taste, and mushrooms are added instead of meat. This tasty and satisfying dish is easy to prepare; no expense or effort is required on your part. If you fast or prefer to cook simple and accessible recipes on weekdays, this recipe is just for you.
As for tomatoes, in winter you can add twisted tomatoes, tomatoes in their own juice, frozen sliced ​​tomatoes, tomato juice or tomato sauce to the stew. Even homemade adjika will do, if it’s not very spicy. And 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;
- crushed 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 greens - a large bunch.

Recipe with photos step by step:

Chop the carrots and onions quite 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.

Shred the white cabbage into large strips, larger than for borscht or cabbage soup.

Pour the onion into the frying pan, after heating the vegetable oil in it. Stirring, saute the onion until soft, but do not fry it, leave it light.

Add carrot cubes. Sauté together with the onions for several minutes until the carrots absorb the oil.

Add cabbage to the pan in portions, mixing it with vegetables and oil so that it quickly loses volume and settles. When all the cabbage has been added, cover the pan with a lid and simmer for 15 minutes until half cooked. During stewing, the cabbage will soften, the juice will evaporate, and to prevent the vegetables from burning, you need to stir everything once or twice.

Add grated tomatoes or tomato puree and juice. If you use 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 the vegetables and tomatoes for about five minutes.

At this time, peel the potatoes and cut them into small pieces. The shape is arbitrary - cubes, circles, slices. Add to the fried vegetables, stir and continue frying for a few minutes. When the potatoes are soaked in tomato and oil, add a little water (half a glass) and salt to taste. Simmer covered over low heat for 20 minutes until the potatoes and cabbage are completely cooked. If the water has evaporated and the potatoes are still a little hard, add water and cook the potatoes until soft.

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

Transfer the mushrooms to the 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 is thick, almost without gravy. If you like it when there is sauce, then after adding the mushrooms, pour in a little water or broth. Simmer until the mushrooms are ready. Add finely chopped garlic when everything is ready, a minute or two before turning off the heat.

It is better to serve mushroom stew with cabbage and potatoes hot, but not immediately, but let it brew for 10-15 minutes. The best addition would be fresh herbs, vegetable salad or glass

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... He was supported by Schweik himself - 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.

Meat stew. Step by step recipe

Ingredients (2 servings)

• Beef 250 g
• Mushrooms 300 g
• Onion 2 pcs
• Potatoes 3 pcs
• Carrot 1 piece
• Butter 20 g
• Tomato paste to taste
• Salt, black pepper, nutmeg, lemon juice, bay leaf, paprika Spices

1. I’ll say right away that the only place where we will deviate from the instructions of the “classic” is that we will not fry the mushrooms and then add the onions. And let's not do this at the same time. By the way, Lacina is very disingenuous in this place. Perhaps the father is accustomed to a stew with wild mushrooms, which we do not have at the moment, and we use champignons for which frying is not entirely suitable. Just the wrong mushrooms. We will first fry the onions and then immediately the mushrooms.

   Mushrooms, meat and vegetables for stew

2. Beef, or better yet young veal, a piece of shoulder blade. Rinse, remove all seeds and films. Cut into small, dice-sized pieces.

   Cut the beef into cubes

3. Cut the onion into large strips. Peel the carrots and cut into thin slices. Cut the potatoes into cubes the size of pieces of meat.

   Fry the meat until golden brown

4. Melt the butter in a deep saucepan and fry the meat until golden brown, stirring constantly.
5. When the meat turns golden brown, add the carrots and fry uncovered over medium heat for 10-12 minutes. The carrots should become soft.

   Add carrots and fry without lid

6. If you have wild mushrooms (porcini, Polish, honey mushrooms, etc.) you can add them at this stage and fry them along with meat and carrots, as Father Lacina advised. Then don’t deviate a single step from the classics.
7. Add the chopped onion and fry it along with the meat for about 10 minutes until the onion softens and releases liquid.

   Add chopped onion and fry it along with the meat

8. Next, add spices. Here, following the instructions of the priest, the main thing is not to over... One bay leaf, 2-3 cloves, ground nutmeg on the tip of a knife, salt and ground black pepper, 0.5 tsp. sweet ground paprika. And add 1 tsp. lemon juice.
9. And finally, mushrooms. Champignons, remember, there should be “a lot” of them, cut into large pieces. If the mushrooms are small, you don’t have to cut them at all.

   Fry with mushrooms

10. Fry mushrooms with meat and onions for 10 minutes over medium heat. Stirring occasionally. Add half a glass of hot water to the saucepan, cover with a lid and, bringing to a boil, leave to simmer over low heat for about 30 minutes. Make sure that the liquid does not completely evaporate and the mushroom stew does not burn.
11. Add chopped potatoes, stir. Add 1 tbsp to the dish. l. tomato paste diluted in half a glass of water, or 100 ml of tomato juice, and simmer under the lid until the potatoes are completely cooked. It's about 20 minutes.

    

Vegetable stew is a delicious summer dish. As soon as zucchini season starts, my family just demands to make them a stew. Today I added champignons to it 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 champignons, chopped tomatoes in their own juice, zucchini, onions, carrots and red bell peppers. For spices, I used Mediterranean herbs and a pepper mixture. We also need salt and sunflower oil.

Finely chop the onion and grate the carrots. Heat sunflower oil in a frying pan. Fry the onions and carrots until the onions are transparent. Add diced bell peppers and mushrooms. You can try using any mushrooms; now we don’t have any except champignons.

Mix the mixture and simmer for 3 minutes.

Cut the zucchini into cubes. If the zucchini is young, I cook it straight with the skin on.

Add zucchini to the remaining vegetables.

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

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