Stewed mushrooms - 89 cooking recipes

Stewed mushrooms are loved by meat-eaters, vegetarians, dieters, dieters, and those losing weight. Maybe that’s why there are so many recipes with them. They can be cooked on their own or in company with other ingredients, creating a new dish each time.

Stewed mushrooms

If you are going to use wild mushrooms collected by you or someone else (it makes no difference), be sure to sort them out, setting aside the spoiled and wormy ones. Wash the rest and boil in salted water. Usually the recipe will tell you how long to cook. It depends on the type of mushroom: from 15 minutes to half an hour. Keep in mind, this is a mandatory procedure, even if you are going to stew or fry them in the future.

If the mushrooms are grown at home, you can skip cooking. There is definitely no need to cook champignons and oyster mushrooms. This does not always need to be done with chanterelles.

If you plan to cook frozen mushrooms, it is better to defrost them in advance. For example, take them out of the freezer at night and place them on the bottom shelf of the refrigerator. Until the morning they will slowly reach the desired condition. All that remains is to drain the liquid. Then cook as stated in the description.

During the cooking process, stewed mushrooms can be processed separately from other ingredients or together with them. It is highly recommended to add them to fried onions (white or red) - it is the onions that give the mushrooms that unique flavor. It can be cut into cubes, half rings, and rings. Fry until golden brown, and only then add the mushrooms, reducing the heat.

During the stewing process, you can add different types of sauces and gravies to the mushrooms based on cream, milk, sour cream, butter, tomato paste, soy sauce, and so on. Mushrooms stewed in sour cream and stewed in cream are good. With potatoes or chicken, with carrots or green peas.

The dish is suitable as an appetizer, as a side dish and as a snack in between more serious meals.