Calorie content: Not specified
Cooking time: Not indicated

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 more fully reveal their taste qualities without interrupting, but complementing the taste of the rest of the ingredients. You can season 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 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.




To cook 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, ground paprika (or red hot pepper) and dried oregano to the onions and potatoes. 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 stews would be a light fresh vegetable salad 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 a lot of vitamins and other substances necessary for the body and few calories. It can be served as a side dish or as a separate 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 fasting, and vegetarians do not refuse it. At the same time, many housewives prefer to cook vegetable stew with mushrooms. They practically do not affect the energy value of the dish, but they make it more satisfying. In addition, with mushrooms, the vegetable stew acquires an even more seductive aroma, and its taste becomes more interesting and rich.

Cooking features

Despite the seeming simplicity, cooking vegetable stew with mushrooms has its own specific characteristics. If you do not know them, the result can be unpredictable. It is possible that you will not end up with an appetizing dish, but a shapeless mass that no one wants to eat.

• All vegetables have a different structure. Some of them cook very quickly, others need more time. In some, the skin is delicate and does not need to be removed, in others it remains tough and can stick to the palate, which makes it unpleasant to eat them - they are cleaned before cooking. For this reason, to prepare a delicious stew from vegetables, two points must be taken into account: the order in which the products are laid and the correct pretreatment.
• The order in which food is placed is almost always described in recipes. If for some reason it is not indicated, then you should know that the first to lay hard vegetables (cabbage, potatoes, carrots), the last - with a more delicate structure (zucchini, eggplant). If the vegetables are pre-fried separately, then they can be laid at the same time or almost simultaneously.
• If vegetables and mushrooms are pre-fried and only then stewed, the dish will turn out to be tastier, but more nutritious.
• Eggplants need the most thorough preparation of all vegetables. The fact is that they contain harmful solanine, which gives the "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, after which they are thoroughly washed and dried. You can do without water by simply adding salt to the eggplants, and then washing and removing excess moisture with paper towels.
• Zucchini are only peeled if they are large. Then it is also necessary to extract seeds from them.
• It is advisable to peel tomatoes too. There is a way to easily peel them off without damaging the flesh. For this, a cruciform incision is made on the side opposite to the peduncle. Then the tomatoes are dipped in boiling water. After a couple of minutes, they are removed with a slotted spoon and cooled. Then it remains to pull the corners of the skin in the area of ​​the cut, and it will come off like flower petals.
• To prepare a vegetable stew with mushrooms, it must be remembered that many of them also need preliminary processing. The exceptions 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 differ 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, pat dry with napkins and cut into thin slices.
• Peel the onion and cut into thin half rings.
• Wash the cabbage. The top leaves are usually lethargic, so it is best to remove them. Then chop the cabbage into small strips.
• Peel the carrots, grate them on a coarse grater.
• After making cuts on them, dip the tomatoes in boiling water for a couple of minutes. Transfer them to 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, cut it into quarters of rings.
• Heat oil in a skillet. Put mushrooms and onions in it, fry until almost all the liquid released from the mushrooms has evaporated from the pan.
• Heat a new batch of oil in a cauldron. Remember with your hands the cabbage so that it gives juice, and put it in the cauldron. Place the carrots there. Fry the cabbage for 10 minutes, stirring occasionally to prevent it from burning.
• Add pepper, continue to grill vegetables for another 5 minutes.
• Combine vegetables with mushrooms and tomatoes, salt and pepper. Reduce the heat and simmer the mushroom stew for 20-30 minutes, depending on whether your cabbage is young or ripe.

Before serving, it is a good idea to sprinkle the dish with chopped herbs. It can be served as a second 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 needed;
• cheese (optional) - 50 g;
• sour cream - 100 ml;
• tomato juice - 0.2 l.

Cooking method:

• Peel and cut the potatoes into medium-sized cubes, about an inch or more.
• 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, cut into small cubes.
• Chop the garlic finely or crush it with a special press.
• Chop the herbs with a knife.
• Wash the zucchini and cut into cubes about the same size as the potatoes.
• Heat oil in a skillet. Brown potatoes, carrots, zucchini in it alternately.
• Fry the mushrooms in a separate skillet until half cooked.
• Combine mushrooms with vegetables, salt, pepper and ground paprika. Fill 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 in the oven.
• Preheat the oven to 180 degrees and cook the vegetable stew with porcini mushrooms and potatoes in it for 40 minutes.
• Remove the pots, sprinkle the contents with herbs and garlic. Sprinkle with grated cheese if desired.
• Return the pots to the oven and continue cooking the stew for another 10 minutes.

The taste and aroma of a vegetable stew with porcini mushrooms and potatoes, cooked in pots, can hardly leave anyone indifferent.

Vegetable stew with mushrooms and eggplant

• eggplant - 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 spices to taste;
• vegetable oil - as needed.

Cooking method:

• Peel, cut into large enough cubes and soak the eggplants in salted water. Rinse and pat dry with tissue.
• Wash the pepper, cut into 4 parts lengthwise, remove the seeds along with the stalk. Cut the peppers into quarters, not too thin.
• Peel the onion, cut into thin half rings.
• Wash the champignons, dry, cut into thin slices.
• Chop the garlic finely with a knife.
• Heat oil in a deep skillet, put onions and mushrooms in it. Fry until the liquid released from the mushrooms has evaporated.
• Add eggplant. Fry them for 7-8 minutes with the mushrooms.
• Add pepper, salt, spices and garlic. Pour in tomato juice.
• Simmer vegetables with mushrooms for half an hour over low heat.

You will surely like the combination of mushrooms and eggplants: they are in perfect harmony with each other. You can serve this stew with potatoes, rice or separately. It will perfectly complement any meat dish, but delicious in itself.

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

Calorie content: Not specified
Cooking time: Not indicated

There is a very tasty dish in German cuisine with a funny name "shukrut". The principle of cooking resembles both roast and stew at the same time, and in 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, a lean stew with mushrooms, cabbage and potatoes is most likely the shukrut, only in a light, 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. Preparing this tasty and satisfying dish is simple, no cost and effort will be required from you. If you are fasting or prefer to cook with simple and affordable recipes on weekdays, this recipe is just for you.
As for the tomato, in winter you can add twisted tomatoes, tomatoes in their own juice, frozen tomato slices, tomato juice or tomato sauce to the stew. Even homemade adjika will do, if not very spicy. Cook with fresh tomatoes in summer.

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.

Shred white cabbage into large strips, 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 potatoes and cabbage are fully cooked. 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 a glass

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

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

Stew, from the French ragoûter, means "whet 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, Pater Lacina, the hero of J. Hasek's novel about Schweik, argued that the more mushrooms the stew with mushrooms comes out, the more mushrooms are put there.

But before that, the mushrooms must be fried with onions and only then put the bay leaf there. It all depends on the roots, on how many and what roots to put. But in order not to over-pepper, not ... not to over-nail, not to over-root, over-root, over-melt ... He was supported by Schweik himself - the more onions, the better.

Let's prepare a meat stew with mushrooms, strictly following the instructions of Lacina, but in a slightly different way. You can certainly cook it, but the mushroom stew is tastier.

Meat stew. Step by step recipe

Ingredients (2 servings)

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

1. I must say right away that the only place where we will deviate from the instructions of the "classic" is that we will not fry mushrooms and then add onions. And we will not do this at the same time. By the way, Latsina is pretty disingenuous in this place. Perhaps the pater is used to stew with wild mushrooms, which we do not have at the moment, and we use champignons, for which frying is not quite suitable. Just "wrong" mushrooms. We will fry the onions first, and then immediately the mushrooms.

   Mushrooms, meat and vegetables for stew

2. Beef, and preferably young veal, a piece of shoulder blade. Rinse, remove all bones and films. Cut into small, dice-sized pieces.

   Dice the beef

3. Cut the onion into large strips. Peel the carrots and cut into thin slices. Cut the potatoes into meat-sized cubes.

   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 becomes golden brown, add the carrots and fry without a lid over medium heat for 10-12 minutes. The carrots should be soft.

   Add carrots, and fry without a lid

6. If you have wild mushrooms (porcini, polish, honey mushrooms, etc.) you can add them at this stage, and fry along with meat and carrots, as advised by Father Lacina. Then don't step back from the classics.
7. Add the chopped onion and sauté with the meat for about 10 minutes, until the onions are tender and liquid.

   Add chopped onion and sauté with meat

8. Next, add the spices. Here, following the instructions of the father, the main thing is not to ... One bay leaf, 2-3 columns of 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 need to cut them at all.

   Fry with mushrooms

10. Fry mushrooms with meat and onions for 10 minutes over medium heat. Stir occasionally. Add half a glass of hot water to a saucepan, cover with a lid and, bringing to a boil, leave to simmer over low heat, about 30 minutes. Make sure that the liquid does not completely evaporate and that 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 fully cooked. It takes about 20 minutes.

    

Vegetable stew is a delicious summer dish. As soon as zucchini season starts, my family simply demands to make them a stew. Today I added mushrooms to its composition 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 mushrooms, chopped tomatoes in my own juice, zucchini, onions, carrots and bell peppers. From the spices, I took Mediterranean herbs and a pepper mixture. We also need salt and sunflower oil.

Finely chop the onion, grate the carrots. Heat sunflower oil in a frying pan. Fry the onions and carrots until the onions are transparent. Add the diced bell peppers and mushrooms. You can try to use any mushrooms, we now have none other than champignons.

Mix the mass and simmer for 3 minutes.

Cut the courgettes into cubes. If the zucchini is young, I cook them directly with the skin.

Add the zucchini to the rest of the vegetables.

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

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