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Stew of 3 kinds of mushrooms

Stew of 3 kinds of mushrooms

Peel the onion and finely chop, fry in oil then put the red pepper cut into larger slices

The mushrooms are cleaned and cut into smaller pieces, put over the hardened onion with pepper, add salt, pepper and let it boil on the right heat, possibly you can put 1 small cup of water.

When they are well cooked, add the flour mixed with sour cream and let it simmer (maybe without the flour, I can add a little more sauce) and finally add the chopped green parsley.

Serve with polenta, mashed potatoes, pasta .............

PS: most mushrooms and pleurotus know them, but shiitake (as they are called in the country) are anti-cancer fungi and are used a lot in the preparation of medicines, from what I understand they are also found in dehydrated plafare, they have a wonderful taste

Mushroom stew with organic soy cream is very tasty and can be an easy and quick meal to prepare for those who are on a vegetarian diet or for those who want to replace the classic cream version with something less cholesterol.


250 g Champignon mushrooms

250 g Miniking Oyster mushrooms

1 tablespoon varfuita carrot ras fin

1 tablespoon grated bell pepper through a small grater

1 teaspoon warmed flour

green parsley for serving

Heat the onion with the carrot, celery and grated pepper. Chop the sliced ​​mushrooms very well beforehand and put them over the onion.

Stir from time to time, and after 2 minutes add the soup and saffron. Put the crushed garlic and freshly ground pepper, mix then put the lid on and let it simmer for 15 minutes. After this interval, lift the lid and leave it until the liquid drops a lot, but not completely.

Add organic soy cream, flour and mix. Leave it on the fire until it starts to thicken, then take it off the stove and we can put the stew on the plates.

Cooked mushrooms

A colorful and tasty fasting dish: mushroom stew with vegetables. The food of cooked mushrooms that I have to offer you today, the mushroom stew, is very simple. It's so beautifully colored that it can't help but be tasty.


In addition, it is so fast that it doesn't even catch cooked mushrooms and you get really hungry. Cooked mushrooms are good food to put on the table. Judging by the list of ingredients, it is a fasting food, although I do not know if the rich aroma, the inviting appearance and the festive taste fully rhyme with the rigors of Orthodox fasting. Let's just say it's a very good vegan dish.

For a full meal, you don't need much next to this food.

# 1 Simple recipe for baked stuffed mushrooms

Some polenta or plain boiled rice, I say, make the mushroom stew rich and nutritious. Those who can't do without meat, however, can associate this stew with a piece of fried chicken, for example, it will work great. And now, let's get to work, which will be, after the worms in Polish, I promised you, fast and pleasant, because some wonderful colors and flavors will delight our eyes.

Ingredients Mushroom stew - fasting grams of fresh mushrooms I used champinion cooked mushrooms, you can use any mushrooms you like - yolks, brown mushrooms, pleurotus etc. The first step to prepare the mushroom stew is to clean and chop the onion.

And let's crush the garlic, let's not forget it! Cut the peppers into strips or cubes, as you prefer. I left the berries in pieces, to keep some of their texture and because they seemed to me to have very beautiful colors.

Peel a squash, grate it and cut it into quarters or halves. Advertising 2. Heat a large, roomy pan or saucepan over a cooked fire, add the oil and then the chopped onion and crushed garlic, sprinkling with a little salt from the beginning.

Garlic Mushrooms and Onions - Side Dish or Over Steak - PoorMansGourmet

Saute for minutes, until the onion starts to soften. Add the pepper to the pan, stir, reduce the heat and cook the vegetables for another minute.

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Be careful not to brown them, just soften them, so it's a good idea to watch the pan during this time and stir from time to time. After the onion has completely softened, increase the heat to medium again, then immediately add the mushrooms.

Well, if we keep making a mushroom stew, it's finally the turn of the mushrooms! Put them all in the pan at once and mix.

I increased the heat a little because the mushrooms will leave a lot of water that is good to evaporate quickly. Don't worry if the pan looks a bit loaded at this stage!

Very quickly, the mushrooms will lose volume and fit perfectly. Cooked mushrooms that the mushrooms have lost their volume a few minutes from the moment I added them to the pan add the tomato puree or fresh tomatoes, peeled from the skin and cut into cubes.

Fasting mushrooms - how you can cook mushrooms when you are fasting

Boil everything together over medium heat for another minute, until the mushroom stew is suitable for low, according to your taste. Advertising Serve 7. Finally, season the mushroom stew with salt and pepper and sprinkle with chopped green parsley. Serve hot, along with the favorite garnish which in our case cooked mushrooms was a plain white rice.

Ingredients Mushroom stew - fasting

This mushroom stew was very tasty, rich and fragrant! If you decide to prepare it too, I will increase my work and great appetite!

Recipes with low-calorie diet mushrooms

Due to their light aroma and versatility, mushrooms are the perfect ingredient to get delicious dishes. So, if you are trying to adopt a healthy diet, do not hesitate to try the options that we will share below!

1. Mushroom and black bean burgers

How about some delicious vegan burgers with mushrooms? If you try this recipe, we are sure it will become one of your favorites. To make vegan burgers, you will need ingredients such as black beans, brown rice, vegetables and breadcrumbs. They are simply delicious!


  • 1 cup boiled brown rice (200 g)
  • 1 cup canned black beans processed into puree (200 g)
  • Olive oil (required quantity)
  • 6-8 finely chopped mushrooms
  • 1 finely chopped celery stalk
  • 1 small chopped carrot
  • ¼ finely chopped red onion
  • 2 cloves of crushed garlic
  • Teaspoon of salt (3 g)
  • 2 cups breadcrumbs (400 g)
  • 1 tablespoon ground chia seeds (15 g)
  • 2 tablespoons nutritious yeast (30 g)
  • 5 teaspoons soy sauce (25 ml)
  • The juice of a lemon

Additional ingredients (toppings)

  • Buns for artisanal burgers
  • Slices of vegan cheese
  • Sliced ​​tomatoes
  • Sliced ​​red onions
  • Lettuce with leaves
  • Sliced ​​pickles
  • Sauces (to taste)

Method of preparation

  • For starters, heat a large skillet with a little olive oil over medium-high heat.
  • Then add the chopped mushrooms, celery, onion, garlic and carrot. Saute the vegetables for a few minutes, until soft.
  • Add salt and mix.
  • Add black beans, brown rice, breadcrumbs and ground chia seeds. Mix all the ingredients and also add the yeast, soy sauce and lemon juice.
  • Make sure you get a thick mixture. After that, put it in the fridge for an hour.
  • After this time has elapsed, shape the burgers and cook them in oil for three to five minutes.
  • If you want, cover each burger with a slice of cheese.


  • Using the additional ingredients, the traditional assembly of the burger begins.
  • Spread the sauce over the bun and cover with salad, a slice of tomato, pickles, onion and the burger with mushrooms.

2. Bolognese pasta with mushrooms

There are many Italian recipes with mushrooms. This time, we decided to share this recipe for bolognese mushrooms. Requires additional ingredients such as vegetables and parmesan.


  • Dried noodles (500 g)
  • 2 tablespoons butter or olive oil (20 g)
  • 1 small white onion, cleaned and diced
  • 1 large carrot, cleaned and diced
  • 2 chopped celery stalks
  • 4 cloves of crushed garlic
  • Fresh assorted mushrooms (500 g)
  • ½ cup of red wine (125 ml)
  • 1 and ½ cups of vegetable soup (475 ml)
  • Tomato sauce (400 g)
  • 1 bay leaf
  • 1 teaspoon Italian spices or fine herb mixture (7 g)
  • A knife tip of ground red pepper
  • Salt and freshly ground black pepper
  • Grated Parmesan (to taste)

Method of preparation

  • First, cook the pasta in a large pot of salted water. When they become al dente, take them off the heat and strain them.
  • Meanwhile, in a separate pan, put the butter or oil and heat it over medium-high heat.
  • Saute onions, carrots and celery for six to eight minutes.
  • When the vegetables become tender, add the garlic and mushrooms and continue to stir for another five minutes.
  • Then, when the mushrooms turn brown, pour the wine and mix.
  • Let it boil for another three minutes.
  • Then add the vegetable soup, tomato sauce, bay leaf, Italian spice and a pinch of salt and pepper. Mix.
  • Let the mixture continue to boil for another 10 minutes.
  • Pour the mushroom sauce over the pasta and serve immediately.
  • If you want, sprinkle Parmesan cheese to taste.

3. Stroganoff mushrooms

Who said you need meat to enjoy Stroganoff? You can make a delicious recipe using mushrooms. It only takes 15 minutes! Here's how.


  • 1 tablespoon oil (15 ml)
  • 1 medium chopped onion
  • 4 cloves of crushed garlic
  • Sliced ​​mushrooms (500 g)
  • Vegetable soup (50 ml)
  • 1 tablespoon smoked paprika (15 g)
  • Black pepper (to taste)
  • 3 tablespoons sour cream (45 g)
  • 4 tablespoons freshly chopped parsley (60 g)

Method of preparation

  • First, heat a large skillet with a little oil.
  • Then, sauté onions, garlic and mushrooms over medium heat for about five to ten minutes.
  • When the vegetables are tender, add the vegetable soup and the smoked paprika.
  • Season the mixture with black pepper and cook it for another five minutes.
  • Just before serving, add the cream and half of the parsley.
  • When arranging the dish on a plate, use the rest of the parsley.

Are you ready to try these low calorie diet mushroom recipes? Don't hesitate to include them in your diet! Remember: as with any meal, you need to be careful about the size of the portions.

Fasting Mushrooms & # 8211 10 Mushroom Recipes to Try at Christmas

Fasting mushroom ciulama


  • 500 g mushrooms
  • 1 onion
  • 2 carrots
  • 1 parsnip
  • 2 tablespoons oil
  • 2-3 tablespoons flour
  • salt
  • pepper
  • dill and green parsley.

How to prepare ciulama with fasting mushrooms:

The mushrooms are cleaned, washed and boiled in salted water. Drain and boil again in 1.5 l of clean water. Add the onion, carrots and parsnips, all cleaned and washed. When the vegetables and mushrooms are well cooked, salt them and let them cool. You can use any kind of mushroom you prefer for this fasting mushroom ciulama. Heat the oil, then bake the flour for only 1-2 minutes, just enough to turn slightly yellow. Extinguish with strained soup, added in small portions, stirring each time to avoid lumps. When it becomes the consistency of cream, add the boiled and sliced ​​mushrooms. Let it boil for another 5-10 minutes, stirring so that it does not stick to the bottom of the pot. The mushroom ciulama recipe goes well with salt, pepper and greens and is served hot with polenta.

Recipe source:

Rice with mushrooms


  • salt
  • a few sprigs of parsley
  • 500 ml of concentrate soup
  • 50 g butter
  • 1 small box of mushrooms
  • 250 g round grain rice.

Rice with mushrooms

Method of preparation:

Remove the mushrooms from the box, pass through a stream of cold water to remove the preservative and drain in a strainer. In a bowl, melt the butter and add the rice. Leave until translucent and add the mushrooms. Pour the soup from the concentrate, sprinkle with salt and simmer under the lid for about 15 minutes or as long as it takes to soften the rice.
The rice with vegetables recipe is brought to the table with parsley on top.

Recipe source:

Fasting mushroom soup


  • 400 g mushrooms
  • 2-3 carrots
  • 1 celery
  • 1 parsnip
  • 1 onion
  • 1 leek thread
  • 2 tablespoons oil
  • 200 ml peeled tomatoes in tomato juice
  • 1 tablespoon rice
  • 1 clove of garlic
  • salt
  • pepper
  • 1 bunch of parsley and green celery.

Fasting mushroom soup

Method of preparation:

Onions, carrots, parsnips, celery and leeks are washed, cleaned and finely chopped. Boil in 2-2.5 liters of water with a pinch of salt. Separately, in a frying pan with oil, fry the sliced ​​mushrooms. Quench with 2-3 tablespoons of vegetable broth, add a pinch of salt and simmer for 5 minutes. Add the mushrooms to the soup, cover and simmer for 30 minutes. If the mushrooms and all the vegetables are well cooked, add the finely chopped garlic, rice and finally the tomato juice and diced tomatoes. Leave it on the fire for another 10 minutes and the fasting mushroom soup matches the taste with salt, pepper and finely chopped greens.

Recipe source:

Mushroom stew


  • 800 g mushrooms
  • 1 medium carrot
  • 2 large onions
  • 2 peppers
  • a can of diced tomatoes (400g)
  • 2 tablespoons oil
  • a dill connection
  • salt
  • Pepper.

Method of preparation:

Saute the finely chopped onion in the 2 tablespoons of oil, over low heat, 4-5 minutes, then add the chopped pepper and grated carrot. Mix for a minute in the stew ingredients, then add the sliced ​​mushrooms and a cup of water (250 ml). Put the lid on the mushroom stew and stir occasionally, leaving the stew on low-medium heat for the next 20 minutes. When the mushrooms have completely changed color, let the stew drop, season with salt and pepper, then add the diced tomatoes. Stir in the stew and leave it on the fire for another 5-10 minutes, then sprinkle with plenty of dill. Serve fasting stew with polenta and hot peppers.

Recipe source:

Mushroom stew

Fasting meatballs with vegetables and mushrooms


  • 2 carrots
  • 1 small celery
  • 1 onion
  • 2 potatoes
  • 2 cloves of garlic
  • 1 can of mushrooms
  • oil
  • paprika
  • salt
  • Pepper

Method of preparation:

Peel the vegetables and wash them, then put them on the grater with small holes. Before putting the potatoes on the grater, it is advisable to squeeze them well with the juice, to make sure that the composition for the meatballs binds perfectly. Meanwhile, drain the mushroom juice and cut into cubes. Mix with the grated vegetables and add a tablespoon of flour to better bind the composition. Sprinkle with salt, pepper and paprika to taste, and shape the meatballs. Before putting them in the hot oil, pass the meatballs through the flour.

Mushroom goulash


  • 1 kg mushrooms
  • 1 cup oil
  • 1 green pepper
  • 4 large onions
  • 4 tomatoes
  • salt
  • pepper
  • 1 bunch parsley.

Method of preparation:

Wash the mushrooms well, cut and boil. Meanwhile, chop the peppers and onions and remove the peel of the tomatoes, then cut them into small pieces. Put the onion and pepper to harden for 2-3 minutes, then add the tomatoes, salt and pepper and leave on the fig for 3 minutes. Mix with the boiled mushrooms and the mushroom goulash recipe is ready. Serve hot next to a garnish of natural potatoes.

Mushrooms with tomato and garlic sauce


  • 350 g mushrooms
  • 1 medium onion
  • 1 small carrot
  • 3 tablespoons thicker tomato sauce
  • 3-4 large cloves of garlic
  • 1 cup water
  • 2 tablespoons oil
  • 1/2 bunch green parsley
  • 1-2 small basil leaves
  • 1 dry thyme powder
  • salt
  • pepper

Method of preparation:

Chop the onion and add the carrot through a small grater. Heat in hot oil, add the finely chopped mushroom tails and leave on the fire for 2 minutes. Add the tomato juice to the pan, thyme, basil, salt, pepper and water and simmer for 2 minutes. Place the mushroom caps in a heat-resistant dish, season with salt, pepper and a little oil. Add the crushed garlic over the composition in the pan and mix well until everything is smooth. The mixture is poured into mushrooms. Put the mushroom mist in the oven for 30 minutes, at 200 degrees. Serve the mushrooms warm with green parsley sprinkled on top.

Fasting stuffed mushrooms

Sauteed mushrooms


  • 1 kg mushrooms
  • 2 large onions
  • 100 g butter / margarine
  • 3-4 tablespoons white wine
  • salt
  • pepper
  • 1 bunch of parsley.

Method of preparation:

Wash the mushrooms in more water and cut into slices. Melt the butter and let the onion harden, cut into scales, then add the mushrooms and wine. Leave everything to boil, over medium heat, until the mushroom juice decreases. When ready, season with salt, pepper and sprinkle with chopped green parsley.

Green bean recipe with mushrooms


  • a small can of sliced ​​mushrooms
  • 400 g of bean pods
  • 2 large onions
  • 4 garlic cloves
  • 2-3 tablespoons oil
  • salt
  • Pepper, greenery, to taste.

Method of preparation:

The mushrooms are passed under a stream of cold water and left to drain. Boil the beans for 2 minutes. Cut the onion as desired and fry in oil, sprinkled with salt, only until soft. Put the beans, sliced ​​mushrooms, garlic, salt, pepper and greens in a baking dish, to taste. Cover with lightly hardened onions and leave in the oven until nicely caramelized.

Recipe source:

Mini tart with mushrooms


  • a fasting puff pastry dough
  • 500 g fresh or canned mushrooms
  • 3 white onions
  • 10 pieces of walnut kernels
  • 2 tablespoons oil
  • a spoonful of margarine
  • salt
  • Pepper.

Method of preparation:

Peel a squash, grate it and squeeze the juice. In a tablespoon of oil put the onion to harden and, when it has become glassy, ​​add the mushrooms and a tablespoon of margarine. Leave it on the fire for 10 minutes, add the ground walnuts and leave it for another 2-3 minutes. Match the taste of salt and pepper. The dough is cut into squares, each piece is drilled with a fork from place to place and the filling is distributed. Sprinkle with the remaining oil. Bake the tarts for 20 minutes.

Mini tart with mushrooms

Recipe source:

If you are out of ideas, we also have some recipes for fasting appetizers!

A delicious recipe with mushrooms, only good for the cold season, is the mushroom zacusca!

Sauteed mushrooms - the simplest recipe

Mushrooms are an excellent source of vegetable protein, are delicious, versatile and can be included in a variety of recipes and dishes, from the simplest to the most complicated. All the more so as there are so many varieties of mushrooms, for all tastes and all pockets.

One of the simplest and tastiest ways to cook mushrooms is sauteing. Suitable as a side dish, but also as a meal itself, the mushroom sauté is easy to make and does not need many ingredients, but only a little attention for the mushrooms to retain their texture and flavor.

  • 500 g mushrooms
  • 3 tablespoons butter
  • salt
  • pepper
  • 2 cloves of garlic
  • parsley
  • 1 tablespoon lemon juice

You can use any kind of mushroom you like, from ordinary mushrooms to exotic varieties. Wash and peel the mushrooms, then cut them into slices.

Put the butter in a pan on the fire and finely chop the garlic. When the butter has melted, before it starts to sizzle, add the garlic and mushrooms. Mix with a wooden spoon so that the mushrooms are covered with butter.

Season with salt and pepper and sauté over high heat, stirring occasionally with a spoon or by stirring the pan. The fire must be large for the water left by the mushrooms to evaporate quickly. We want to sauté the mushrooms, not suffocate them. The liquid should evaporate, and the mushrooms should be browned and retain their texture, not soften as when cooked.

When the mushrooms have browned, turn off the heat and add the lemon juice and finely chopped parsley. Serve the sautéed mushrooms as a garnish or in any combination you like.

You have to see it too.


The best source of vitamin C is red pepper. In addition to vitamin C, peppers are rich in vitamin A, vitamin B and minerals such as magnesium, copper, zinc, iron. Pepper has few calories (about 30 - depending on color) being recommended in the fight against extra pounds. Red pepper does not have many calories and is rich in vitamin B6 which helps the body to keep anemia away.

Tomatoes are an excellent source of vitamins A, C, K, folic acid and potassium. They also provide thiamine, niacin, vitamin B6, magnesium, phosphorus and copper, all necessary for perfect health. The benefits of eating tomatoes include maintaining healthy skin, strengthening bones, reducing the risk of cancer, regulating blood sugar levels, maintaining healthy hair or reducing the intensity of chronic pain.

100 grams of mushrooms is the equivalent of 31 calories. Mushrooms contain a number of substances necessary for the body, being rich in fiber, vitamins and minerals (vitamin B1, B2, B3, B6, potassium, magnesium, copper, iron, phosphorus and selenium). Fiber from mushrooms can play an important role in regulating the digestive system.


What could be easier to prepare for a quick fasting dinner, and not only, than a mushroom stew with polenta.

It is an extremely simple dish, and the taste of mushrooms with a lot of lightly seasoned onions and quenched with a little white wine is absolutely wonderful.


  • 350 gr. mushrooms
  • 2 pcs. onion
  • 100 ml. White wine
  • 200 ml. Tomato juice
  • salt and pepper to taste
  • ½ teaspoon dried thyme
  • 1 link fresh dill

Saute finely chopped onion in a little olive oil for a few minutes on very low heat until slightly softened.

Add the diced mushrooms, sprinkle half a teaspoon of salt and increase the heat a little to cook quickly.

Mix quite often in the pan until all the juice left by the mushrooms decreases, I pour the wine and wait 2-3 minutes for it to boil and all the alcohol to evaporate.

Add the tomato juice, fill with a cup of water and sprinkle a little dried thyme.

Let the stew boil over medium heat under a lid for 15-20 minutes, then adjust the taste of salt and pepper, turn off the heat and sprinkle with fresh dill.

I always make a polenta maricica thinking of a portion of polenta with cheese and sour cream, but today's stew smells so good that I will skip the appetizing thought on the second place in my mind…

Spicy mushroom stew

Mushroom stew is a fast, tasty food, but also very versatile because you can prepare it for fasting or dessert, you can add any other vegetable you like at any time and you can complete its taste, according to your preferences, with polenta, croutons or sour cream.

Detailed ingredients for spicy mushroom stew:

- 6 sea mushrooms
- 5 cherry tomatoes
- 1 small carrot
- 1/2 medium onion
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 1 teaspoon hot pepper
- a little thyme, a little pepper, salt to taste.

How to prepare spicy mushroom stew:

Finely chop the onion and carrot and cook them. When the onion starts to turn copper, add the tomato sauce, paprika, thyme and a glass of water. Stir and let the liquid drop in half, then add the sliced ​​mushrooms. When the mushrooms become soft, add the tomatoes, then the flour mixed with water. Leave for another 10 minutes, then add a little pepper and a little salt, stir slowly for 2 minutes and turn off the heat.

Mushroom stew (ciulama) for children from 10-12 months

Ciulamaua (food with old payment states on traditional Romanian tables) involves that mushroom dish that has a thick, whitish sauce made of flour and meat or milk juice. Mushrooms are usually mushrooms (white or brown), and when we have, even better are mushrooms or yellows.

In fact, wild mushrooms (be careful, be from safe and verified sources!) Make the stew very tasty. At the opposite end are canned mushrooms, which will never have the same taste and texture as fresh ones.

Mushroom ciulamaua is cooked with meat (often poultry), or without, when fasting or so we like. It goes very well with polenta! And you kiss with dill!

For children in the diversification of the menu, ciulamaua is suitable from the age of 10-12, when mushrooms can be introduced.

Ingredients (for the whole family):

  • 500 g fresh mushrooms
  • 1 onion
  • 2 tablespoons oil
  • salt and pepper
  • chopped green dill

How to prepare mushroom ciulamaua:

Wash the mushrooms under running water, then drain.

Cut the mushroom hats into pieces and their legs into rounds.

Heat the oil in a saucepan and put the onion to harden. Not much, just enough to become translucent.

Add the chopped mushrooms and sauté, stirring without putting the lid on. Put a pinch of salt and cover with a lid. Mushrooms leave a lot of juice.

After 10 minutes, take the lid off and leave the stew on low heat to reduce the juice.

Meanwhile, place the teaspoon of flour in a bowl and add the cream.

Mix well, then put over mushrooms to boil. Reduce the fire.

If it thickens too much, you can add a little water.

Straighten the taste of salt and pepper, then add the chopped dill.

Serve with soft polenta.

It is served in the form of coarse puree to children under 1 year of age.

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