Dishes with mushrooms are easy to quench. Moreover, it is very beneficial for them, maximally revealing the mushroom flavor. At the same time, quenching is one of the simplest cooking techniques that even inexperienced cooks can do. All that is required of you is to prepare the ingredients and toss them into the brazier. After 40-60 minutes on the fire the dish will be ready to serve. Are they intrigued? Then let us together understand the various ways of mushroom quenching.
Cabbage, stewed with champignons
Ingredients:
- pearl barley - 1/4 of a century;
- vegetable broth - 4 items;
- onions - 2 pcs .;
- champignons - 300 g;
- garlic - 3 cloves;
- salt, pepper - to taste;
- thyme - 2 branches;
- dry white wine - 2 tbsp. spoons;
- cabbage - 350 g;
- smoked paprika - 1/2 tsp;
- water - 4 items;
- canned beans - 350 g;
- lemon juice - 1 tbsp. a spoon.
Preparation
Pearl croup is washed and boiled in vegetable broth . Onions finely chopped and fried until golden brown. As soon as the onion starts to change color, add to it the chopped garlic, wine and chopped mushrooms, all the salt, pepper, reduce the heat and continue cooking, stirring constantly, for 3-4 more minutes.
As soon as the pearl bar becomes soft, we add mushroom fry, chopped cabbage, thyme and paprika to it. We add water. Next we send canned beans, cover the dish with a lid and simmer on low heat. After 30 minutes, potatoes, stewed with champignons and cabbage will be ready. Fill the prepared dish with lemon juice and serve it to the table.
Stewed beef with champignons in cream
Ingredients:
- beef - 500 g;
- meat broth - 125 ml;
- white dry wine - 70 ml;
- tomato paste - 1 tbsp. a spoon;
- champignons - 150 g;
- flour - 1 tbsp. a spoon;
- Dijon mustard - 1 teaspoon;
- paprika - 1 teaspoon;
- greenery;
- sour cream - 1/2 table;
- cream - 1/2 tbsp.
Preparation
Meat cut into cubes, crumble in flour and fry in a brazier to a ruddy crust. As soon as the meat is covered with a golden crust, add wine, broth, tomato paste, mustard and paprika to it. The entire mixture must be fried for 2 hours on low heat. Ready dish is poured with a mixture of cream and sour cream and leave it stew for 30-40 minutes. If the sauce does not get thick enough - add more flour. Champignons, stewed in cream with beef, sprinkle with herbs before serving.
By the way, it is not necessary to use beef for this recipe. Love pork - cook pork stew with mushrooms, give preference to chicken - make a stewed chicken with champignons.
Recipe for stewed champignons
Ingredients:
- olive oil - 30 ml;
- butter - 15 g;
- shallots - 125 g;
- carrots - 1 piece;
- garlic - 1 clove;
- tomato puree - 1 teaspoon;
- flour - 2 tsp.
- red wine - 125 ml;
- vegetable broth - 150 ml;
- thyme - 2 branches;
- mushrooms - 625
Preparation
In a frying pan, melt the butter and fry on it chopped onion for 5 minutes. After, add the carrots and continue cooking for another 5 minutes. Mix everything with garlic, tomato puree,
Fill the vegetables with wine, leave to stew for a couple of minutes, and then put the thyme and infuse the broth. In the next frying pan, we warm up the olive oil and fry the mushrooms whole for 5-7 minutes. We shift the mushrooms to the stewing vegetables and reduce the fire. After 20 minutes, champignons, stewed with vegetables, will be ready.
If you want, then you can prepare stewed champignons in a multivarquet, for this, first fry the vegetables with mushrooms in the "Baking" mode, and after adding the broth switch to "Quenching" for 25-30 minutes.