Stewed mushrooms - the best recipes. How to cook stewed mushrooms and tasty.

Stewed mushrooms - the best recipes. How to cook stewed mushrooms and tasty.

Stewed mushrooms - general principles and methods of cooking

Mushrooms can be cooked in different ways, including frying, stuffing, salting, and so on. But a particularly tasty and sufficiently dietary dish is obtained by stewing mushrooms. It is not for nothing that this recipe is considered a classic of Russian cuisine, however, in the old days mushrooms were not extinguished, but they were tormented in a Russian stove. Of course, today the oven is rather exotic, but you can cook a wonderful mushroom dish on a regular stove. Various ingredients can be added to them, for example, the meat will give the dish a satiety, and vegetables will make it a great solution for a vegetarian table. Stewed mushrooms are well combined with sour cream, cheese, and onions. Before serving, it is best to season with parsley, add garlic or coriander. Eating stewed mushrooms can be eaten hot or cold.

Stewed Mushrooms - Food Preparation

Collected or purchased mushrooms should be thoroughly washed, sorted and cleaned. Then they can be boiled in salted water, and then put in a dish to extinguish. You can stew and raw mushrooms. Champignons are always stewed without pre-boiling, but before they are sent to the saucepan, it is better to boil them with boiling water.

Stewed mushrooms - cooking utensils

Volumetric dishes with a fairly thick bottom are suitable for extinguishing. It can be a pot or a stewpan. The fire when extinguishing should be minimal so that the mushrooms and other ingredients are cooked slowly and do not burn.

Stewed Mushrooms - Best Recipes

Recipe 1: Stewed Champignons

Description: This dish is cooked extremely easily and quickly, and the ingredients for it are almost always in the fridge. So we can recommend this recipe in case of an unexpected visit of guests. You can use it as an addition, for example, to meat or potatoes, and you can serve as an independent dish. Ingredients:

1 kg of fresh champignons

2 medium onions

1 table. spoon of butter

1 cup sour cream

2 eggs

salt (to taste)

pepper (to taste)

greenery for decoration


Clean the champignons, pour in boiling water, drain in a colander, let the water drain. Then cool and cut into medium pieces. Onion peel and cut into half rings. In a saucepan, put the butter, put the onion. Lightly brown it, then add the mushrooms. Add salt and pepper to taste. Simmer for 25-30 minutes over low heat, stirring occasionally. Then mix sour cream and yolks of eggs in a separate container, add finely chopped greens, move. Pour mushrooms with the mixture, put out another 5-7 minutes, then you can serve on the table.

Recipe 2: Stewed Mushrooms with Apples

Description: For the preparation of this dish, sour apples are used, which gives it a special piquancy and fresh taste. The best time for cooking is early autumn, when fragrant Antonovka ripens, and a large number of mushrooms appear in the forests.


0.5 kg of mushrooms (mushrooms, chanterelles, mushrooms)

150 g butter

4-5 apples of a sour grade

1-2 table. spoons of flour

0.5 cups mushroom broth

150 ml sour cream

vegetable oil

salt (to taste)

pepper (to taste)

greens (to taste)


Wash mushrooms, scald with boiling water, peel and cut into medium pieces. Put in a saucepan, adding a little vegetable oil. Stew for 20-25 minutes. Apples are peeled and cored, cut into slices, put to the mushrooms. Mix flour with mushroom broth, salt and pour the mixture into a saucepan. Simmer for 7-10 minutes, then add sour cream, bring to a boil and remove from heat. Serve hot with boiled potatoes.

Recipe 3: Stewed mushrooms with cabbage

Description: this is a very simple, but nourishing and tasty dish. It can be served both independently and as a side dish for meat.


1 kg of mushrooms (honey agaric, chanterelles)

0.5 kg of white cabbage

50 g butter

2 medium onions

salt (to taste)

pepper (to taste)


Rinse mushrooms thoroughly, sort and clean. Put the butter in a saucepan, put the chopped onion, fry it until translucent. Then reduce the heat to a minimum and put mushrooms in the dish, topping up with about 50 ml of water. Simmer for 20-25 minutes. Cut cabbage into thin straws, add to mushrooms, salt and pepper to taste. Simmer another 15-20 minutes until the cabbage is soft.

Stewed Mushrooms - useful tips from experienced chefs

1. If the mushrooms when stewing accidentally turned out too salty, you need to add a few tablespoons of sour cream and warm the dish for 3-5 minutes over low heat. Even if the sour cream according to the recipe is not provided, it definitely will not spoil the taste of the dish.

2. If there is a desire to make a stew with meat and mushrooms, then they should be stewed separately, and then mixed in the finished form.

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