Champignons in a slow cooker. Recipes for cooking champignons in a slow cooker

Fragrant pickled mushrooms

What could be tastier than mushrooms marinated at home? Definitely not a store-bought product. Only natural ingredients – that’s our motto!

Compound:

• 0.5 kg champignons;
• 4-5 cloves of garlic;
• 5 tbsp. l. boiled water;
• 5 tbsp. l. purified vegetable oil;
• 2 tbsp. l. 9% vinegar;
• 5 peppercorns;
• 3 laurel leaves;
• 1 tsp. granulated sugar;
• 1 tsp. salt.

Preparation:

1. Wash the champignons thoroughly.
2. If the mushrooms are not too large, we will not chop them. And cut large champignons into two parts.
3. Peel the garlic cloves and chop them.
4. Pour water into a multicooker container, add oil, peppercorns, vinegar, bay leaves, garlic, granulated sugar and salt.

5. Let's put out the champignons.

6. Activate the “Cooking” option and simmer the mushrooms for 25-30 minutes.
   Read also:  Duck fillet: there are never too many recipes. Different ways to cook duck fillet: recipes for the stove, oven, multicooker
7. Then put the mushrooms in clean and dry jars and fill them with marinade.
8. When the champignons have cooled, put them in the refrigerator.
9. After ten hours you can enjoy mushrooms.

On a note! In terms of their nutritional value, mushrooms can be compared to meat.

Champignons in sour cream sauce

Champignons in sour cream in a slow cooker turn out incredibly tasty. They are served with any side dish. By the way, instead of sour cream, you can use cream of any fat content.

Compound:

• 0.5 kg champignons;
• onion;
• 3-4 tbsp. l. sour cream;
• laurel leaf;
• freshly ground pepper;
• salt.

Preparation:

1. Clean and rinse the champignons.
2. Cut them into medium-sized slices.
3. Place the mushrooms in a multicooker container.

4. Activate the “Stew” option and cook the champignons for 45-50 minutes. We do not add water; let the mushrooms simmer in their own juice.
5. Peel the onion and chop it.

6. At the end of the mode, add onions to the mushrooms.
7. Add sour cream, freshly ground pepper, as well as salt and laurel leaves.
8. Turn on the “Baking” option for half an hour.

9. Decorate the finished appetizer with herbs.

Advice! You can complement the taste of dishes with champignons with olives, processed cheese, celery and your favorite spices.

Sour cream dressing

At 25 minutes of cooking, take care of the onions. Peel several onions and cut into thin small cubes.

After 20–30 minutes of stewing the champignons in a slow cooker, they will greatly decrease in size and release excess juices. Don’t forget to stir them in the bowl, the main thing is not to overcook them. Salt the mushrooms, add aromatic herbs and seasonings. Black or white pepper and suneli hops are perfect for champignons. Add the chopped onion and stir the dish again.

Close the multicooker lid and leave in simmer mode for 10 minutes. After the specified time, add rich sour cream, mix thoroughly with mushrooms and onions.

Cover the bowl again and leave for 15 minutes. The sauce turns out to be a little watery, but if you serve champignons in sour cream in a slow cooker as a pasta sauce, you don’t need to thicken it. If you want to get a separate dish, the sauce needs to be thickened a little. Add a tablespoon of flour to the fry, stir well so that there are no flour lumps left and close the lid for 5 minutes so that the sauce thickens and reaches the desired condition.

That's all, champignons in sour cream in a slow cooker are ready. Let them brew for a while and serve on plates. The aroma from them is such that it is impossible to resist!

Stuffed champignons in a slow cooker

For a festive feast, prepare mushrooms stuffed with chicken fillet as an appetizer. You can bake them in a slow cooker. The cheese crust will add a special piquancy to the dish.

Compound:

• 0.5 kg champignons;
• 0.1 kg chicken fillet;
• onion;
• 100 g hard cheese;
• 2 tbsp. l. sour cream;
• 1/3 part of a multi-glass of purified water;
• refined vegetable oil;
• salt;
• freshly ground pepper.

Preparation:

1. Wash the mushrooms thoroughly and dry them.
2. Armed with a teaspoon, separate the champignon caps from the stems.

3. Wash the chicken fillet and remove the film. Let's chop it finely.
4. Peel the onion and chop it with a knife as finely as possible.
5. Cut the mushroom stems.
6. Heat the oil in a frying pan and add the meat.
7. Fry it until beautifully golden brown, and then add the onion and mushroom legs.
8. Stirring, fry everything for 5-7 minutes.

9. Add sour cream, stir and cover the pan with a lid. Simmer for 4-5 minutes.
10. Let's grate the cheese.
11. Let's transfer our filling to a plate. Add a little grated cheese to it, add salt and freshly ground pepper, stir.

12. Fill the mushroom caps with the prepared filling.
13. Pour water into the multicooker container. Attention: there should not be a lot of liquid. Make sure that it does not completely cover the mushrooms.
14. Place the champignons and sprinkle the remaining cheese on top.

15. Turn on the “Baking” option. Cook the mushrooms for half an hour.

Advice! You can cook both fresh and frozen champignons in a slow cooker.

Champignons in a slow cooker (soup): recipe for preparing a dish with champignons step by step

How to deliciously cook champignons in a slow cooker? First of all, let's do the sautéing. Some people call it frying. For this we need carrots and onions. Cut all this into thin strips. Carrots, of course, can be grated, but juice and a lot of useful substances will come out of it. Next, take care of the onions. Cut it into half rings.

Which mode (function) to choose, which program to cook champignons in the multicooker and how much

Turn on the multicooker to the “Bake/Roast” mode. Pour in olive oil. Lay out the carrots. Why only carrots and not all at once? Carrots are a harder vegetable and take longer to cook. When the carrots are fried, add the onion. While the sauté is cooking, chop the potatoes and mushrooms. Cut the champignons into four parts along with the stem.

Place champignons and potatoes into the slow cooker. Soups should always be simmered over low heat. So that it barely boils or simmers. Therefore, after sautéing in the “Baking” mode, switch the multicooker to the “Stewing” mode. The default time is 1 hour. After 30 minutes, open the lid and look - the soup will be cooked in much less time.

Pour hot water over all ingredients. Add a couple of bay leaves and 4-5 black peppercorns. Now you can add salt. Soup with champignons in a slow cooker should be cooked for 15-20 minutes. While it's cooking, chop the herbs. Serve in a plate, garnished with herbs.

Potatoes with mushrooms - a play of flavor colors

Champignons stewed in a slow cooker with potatoes is a complete dish that will satisfy your whole family. And it’s very easy to prepare!

Compound:

• 0.2 kg champignons;
• 0.5 kg of potatoes;
• 0.1 kg cheese;
• onion;
• refined vegetable oil;
• salt;
• blend of spices.

Preparation:

1. Peel the potato roots, cut into small pieces and place in a bowl.
2. Add 1-2 tbsp. l. purified vegetable oil, salt and favorite spices, stir. The ideal choice would be suneli hops.

3. Wash the mushrooms, dry and chop.
4. Peel and chop the onion.
5. Add oil to the multicooker container.
6. Add champignons and onions.
7. Activate the “Frying” option.
8. Cook, stirring, for 15 minutes. Let's add some salt.
   Read also:  Even more butter. Secrets of the most delicious mashed potatoes
9. Place the potatoes in a multi-bowl.

10. Grate the cheese and spread it over the dish.

11. Let's turn on the "Baking" option.
12. Cook the dish for 45-60 minutes. The time depends on the power of your device.
13. Serve the dish sprinkled with chopped herbs.

Champignons in a slow cooker (puree soup): recipe step by step

Ingredients for creamed champignon soup in a slow cooker:

• 500 g champignons;
• 2 onions (small);
• 50 g cream;
• olive oil;
• salt, pepper to taste.

Preparation:

You should get a classic restaurant puree soup that everyone loves so much. Finely chop the onion. Place it in the slow cooker. And fry in olive oil. Pre-set the “Baking” mode. While the onions are frying, take care of the mushrooms. Cut into small cubes or pieces. Immediately add the champignons into the slow cooker. Fry with the onion with the lid open until the liquid evaporates.

Pour in the cream and bring to a boil on the same program. As soon as the champignon soup in the multicooker boils, turn off the pan. Place the finished and cooled champignon cream soup in a slow cooker into a blender bowl. Don't forget to add salt and pepper. Mix carefully and place in a beautiful bowl.

Quick mushroom soup

Of course, from champignons in the Redmond multicooker and other models of the device, you can prepare not only appetizers and main courses, but also soups. Here's a simple recipe for you.

Compound:

• 1.5 liters of broth or boiled water;
• 9-10 large mushrooms;
• 2 pcs. potatoes;
• onion;
• carrot;
• 50 g pasta;
• greenery;
• refined vegetable oil;
• salt;
• freshly ground pepper.

Champignons with sour cream

A simple and quick way to cook mushrooms in a slow cooker, and the dish turns out excellent. Tender champignons stewed with sour cream and onions will go perfectly with any side dish.

Ingredients

• Champignons – 500 gr
• Onions - 1 pc.
• Sour cream – 200 ml
• Ground pepper, salt
• Greens to taste

Preparation

Cut the mushrooms into slices, the onions into half rings.

Melt the butter in the multicooker bowl on the “Baking” mode, place the mushrooms and onions in the bowl, continue frying for 20 minutes, stirring occasionally.

When the liquid has boiled away and the champignons begin to turn golden brown, add sour cream, pepper and salt.

After the sour cream boils, switch to the “Stew” mode for 1 hour.

The selection of recipes with champignons in a slow cooker is completed by another version of fried mushrooms.

Return to content