Mushroom goulash: recipes from champignons and porcini mushrooms

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Here come the early and warm autumn days, and with them the time to harvest forest gifts. Many of us are fans of mushroom “hunting”, and avid mushroom pickers manage to bring home a lot of prey: a few buckets or a whole bag of selected specimens. But it’s not enough to skillfully collect forest gifts, you also need to be able to cook them skillfully in order to treat yourself and loved ones, friends and acquaintances with delicious dishes. Recipes from porcini mushrooms are presented in domestic cuisine in great abundance. As well as from other forest. Or from champignons, artificially grown. Our topic today is mushroom goulash. Well, let's try to cook?

Cep mushroom goulash

First, we will do this with the gifts of the forests. Considering that you are well versed in the issues of "forest meat", and have collected really necessary ones, and not poisonous ones. But seriously, for these purposes, you can use store-bought fruits. Fortunately, today they are in largesupermarkets, for example, are almost always available. By the way, mushroom goulash is a wonderful and delicious lenten dish. It can be prepared very simply, and will easily replace meat meals throughout the fast. And one more thing: mushroom goulash from white forest gifts can be an excellent dietary dish, as it contains little fat, an essential and satisfying addition to your favorite side dish, or simply served as an independent dish.

Ingredients

Cep mushroom recipes, including our goulash, are pretty easy to make. It is important here that the main ingredient is freshly cut and not wormy. All other applications play a supporting role. So, we need: a kilo of white mushrooms, a couple of large onions, one medium-sized carrot, one sweet pepper, a couple of cloves of garlic, a couple of tablespoons of flour, a few tablespoons of vegetable oil for frying, spices and s alt to your tastes.

How to cook

1. Put on fire a pot with peeled and thoroughly washed mushrooms. S alt the water slightly. After boiling, remove the fire and cook the mushrooms for a quarter of an hour.
2. While everything is cooking, wash and clean peppers, onions, carrots. We cut everything finely (you can cube it).
3. Put the onion in a pan with a well-heated vegetable oil and fry until golden brown. Then we add a carrot to it, and when it changes its color, then the bell pepper.
4. Then add the boiled porcini mushrooms there, cutting them into large pieces. And garlic crushed inpress. S alt pepper. Simmer for 15 minutes.
5. In a mushroom broth, dilute a few tablespoons of wheat flour (you can replace it with buckwheat - it will turn out even tastier).
6. Pour the mixture into the total mass, mix and simmer for another five minutes. Cover with a lid, remove from the stove and let it brew for 10 minutes.
7. Cep mushroom goulash is ready to eat. It, sprinkled with herbs or watered with sour cream, can be served on the table in a separate bowl. And you can portion it in plates, using, for example, mashed potatoes or rice as a side dish.

Mushroom champignon goulash

Not always and not everyone manages to get out on warm autumn days for mushroom “hunting”. But don't worry, don't get upset. Housewives who decide to cook lean goulash can be offered a wonderful alternative: champignons. They are highly available today as a main ingredient. In addition, they are cheap and tasty, have a delicate and pleasant aroma that lingers in the air of the kitchen long after they are cooked. So, why not use this less time-consuming (meaning: no need to visit the forest, but just go for a walk to the supermarket) option.

Cooking ingredients

So, we buy a kilo of selected champignons. If you're lucky, then not too large, but rather, even small sizes. Thus, it will be possible not to cut the mushrooms, but to cook them straight whole. And from this our goulash will turn out to be quite interesting in terms of appearance. In addition, the mainThe peculiarity of champignons is that during the cooking process they can not be peeled, just rinse thoroughly. In addition, we will need all the same ingredients as in the wild mushroom recipe. Flour, by the way, can be varied. Try buckwheat. Or maybe rice? Use dark bran: they are very useful. And some housewives prefer to replace this ingredient when preparing goulash with starch in the same quantities. Well, this option is quite acceptable.

Cooking easy

1. My mushrooms carefully (as already mentioned, you can not peel, but for especially scrupulous housewives: remove the skin from the hats and legs). If the mushrooms are medium in size or small, then you can not cut them, but cook them whole.
2. Put the main ingredient in a saucepan, add water and bring to a boil. S alt and reduce the fire. Cook for 10 or 15 minutes.
3. At this time, peel the carrots and cut into long, rather large pieces. Peel the onion and cut into half rings. Sweet pepper - in half rings.
4. In a well-heated vegetable oil (it is better to take olive or sunflower oil with its addition) in a frying pan, lightly fry the onion. Then we introduce carrot sticks, pepper. At the end - mushrooms (already pre-boiled) and garlic, pressed through the press. Spices to taste. Stew on the smallest fire for about ten minutes.
5. At the very end of cooking, in the broth left over from cooking mushrooms, dilute a few tablespoons of starch. We add everything to the totalmixture and mix thoroughly. Then, cover with a lid and simmer for a few more minutes. Remove from the stove and let the dish brew.

In the slow cooker

Mushroom goulash in a slow cooker is not accidentally called a dish for the lazy. Today, many in the kitchen have this miraculous device. It allows the busy hostess to entrust the preparation of food to the machine, and no longer worry about time and temperature during the cooking process. So, we take ordinary store-bought champignons in the amount of a kilogram, a couple of onions, a couple of carrots, bell peppers, garlic, flour, vegetable oil, half a glass of tomato paste and spices with s alt. Mushrooms and vegetables are washed and cut as you like: slices, slices, strips, cubes. When all the preparatory work has been done, pour vegetable oil into the multicooker bowl, set the "Baking" mode - 40 minutes. First, fry the vegetables without closing the lid. Then pepper for a few minutes, then - we introduce mushrooms. After another 10 minutes, add the diluted flour and tomato paste. Then stir and close the lid. Ready for the signal. The finished dish can be decorated with herbs and served in combination, for example, with pasta or rice.