Oyster mushroom dishes recipes in a slow cooker. Ingredients for the dish “Mushroom goulash in a slow cooker from oyster mushrooms with potatoes”

We will need following products: oyster mushrooms, potatoes, onions, sunflower oil, soy sauce, thyme, paprika, bay leaf, ground black pepper and salt to taste.

First, let's prepare the potatoes, as they need to marinate a little.

Peel off the skin and rinse thoroughly. Cut randomly into large pieces so that it is convenient to prick with a fork. Add soy sauce, ground paprika, dried thyme, black pepper. Mix everything well and leave for 15-25 minutes.

Now let's get down to the actual cooking. Peel the onion, cut it either into half rings or small pieces, whichever is more convenient for you.

Turn on the multicooker to the “Frying” mode. Pour oil and add chopped onion. Fry for 5-7 minutes, remembering to stir constantly. For a multicooker, it is advisable to use a special spatula so as not to damage the surface of the bowl, if, of course, you value your miracle helper.

We wash the oyster mushrooms under running water. Separate from the root system. Trim the leg a little. If the mushrooms are large, cut them in half. I leave the little ones whole. Add oyster mushrooms to the fried onions, mix and continue frying for about five to seven minutes. If a lot of juice is produced, it's okay. This way our potatoes will be even more saturated with mushroom aroma.

Add potatoes with spices. You have the right to choose spices according to your taste and discretion.

Pour water into the multicooker. Also add bay leaf and mix. If necessary, add salt and pepper. Close the multicooker and turn on the simmer for 20 minutes. I have a pressure cooker, all dishes are prepared quickly. You focus on your technique.

If you are in a hurry and have absolutely no time to prepare a complex dinner dish, and don’t want to have a dry snack, then oyster mushrooms with vegetables cooked in a slow cooker are what you need. The recipe will also come in handy if guests are already on the doorstep and there is no time to prepare intricate treats.

The main ingredient in this recipe is tender and nutritious oyster mushrooms. The composition of vegetables, in addition to oyster mushrooms, can be very diverse. In addition to the vegetables indicated in the recipe, you can add beans, regular and green beans, to the oyster mushrooms. bell pepper. The exception is those vegetables that release a lot of juice when stewed, for example, tomatoes.

The recipe calls for cooking oyster mushrooms with vegetables in the KAMBROOK multicooker in the “Frying” mode.

Recipe information

Cooking method: in a slow cooker.

Total cooking time: 20 minutes.

Number of servings: 6-8 .

Ingredients:

oyster mushrooms – 275 g
mini carrots (fresh or frozen) – 90 g
green peas (fresh or frozen) – 150 g
corn kernels (fresh or frozen) – 130 g
vegetable oil refined -2 3 tbsp. l.

Recipe

Note to the owner:

Before serving, garnish the dish with finely chopped herbs.

Fried mushrooms with potatoes is traditional Russian dish, which can be prepared according to different recipes. In addition, recipes use different types mushrooms Today I want to invite you to cook fried mushrooms oyster mushrooms with potatoes and eggs in a slow cooker.

The recipe for cooking fried oyster mushrooms with potatoes in a slow cooker is quite simple and banal, but it still has one twist. Gives mushrooms quite an interesting taste egg. In my opinion, this is what makes this dish so tasty, tender, and satisfying. And what an amazing aroma this dish has!

Oyster mushrooms themselves are very tasty and healthy mushrooms. The main thing is to use the highest quality mushrooms. You should never buy mushrooms yellow color, since they have absolutely no taste or aroma. If you cook fried mushrooms in a slow cooker according to my recipe, then I assure you that you will definitely like this dish.

Mushroom season is coming soon, it will be possible to cook. It will also be delicious to fry rice with vegetables and mushrooms in a slow cooker.

Ingredients for cooking

Mushrooms (oyster mushrooms) – 200 gr.
Onion - one head
Potatoes (medium size) – 4 pieces
Water – 1.5 multi-cups
Chicken egg – 1 piece
Milk – 80 ml
Salt and pepper to taste
Vegetable oil

1. Let's start preparing our mushroom dish. To begin, we cut the mushrooms into medium-sized pieces. It is recommended to boil many mushrooms before frying. But there is no need to boil oyster mushrooms, as they do not contain harmful substances.

2. Onion peel it and cut it into small pieces.

3. Pour into the multicooker bowl sunflower oil and pour the chopped oyster mushrooms into it along with the onions. Add salt and pepper to taste. On the multicooker, set the “Baking” mode for 45 minutes. For the first 25 minutes we fry the mushrooms under closed lid. Next, open the lid and fry the mushrooms. This must be done so that excess moisture comes out of the mushrooms, and they must be fried.

4. Cut the potatoes into cubes.

5. Place the chopped potatoes in the bowl.

6. Next, pour in water, add salt and pepper to taste. On the multicooker, set the “Baking” mode for 40 minutes. Fry the mushrooms and potatoes at the selected mode until the potatoes are ready. In addition, the water should all evaporate.

If the water does not evaporate well, then I advise opening the lid of the multicooker 10 minutes before cooking.

7. At the very end, use a whisk to beat the milk and egg. Pour the resulting egg mixture over the mushrooms. Set the “Baking” mode and fry the mushrooms for about 5-6 minutes. Delicious fried oyster mushrooms ready with potatoes and eggs. Bon appetit!

We will need the following products: oyster mushrooms, potatoes, onions, sunflower oil, soy sauce, thyme, paprika, bay leaf, ground black pepper and salt to taste.

First, let's prepare the potatoes, as they need to marinate a little.

Now let's get down to the actual cooking. Peel the onion, cut it either into half rings or small pieces, whichever is more convenient for you.

Add potatoes with spices. You have the right to choose spices according to your taste and discretion.

According to avid mushroom eaters, oyster mushrooms are very “convenient” mushrooms, since they are grown and sold all year round. In addition to their wonderful taste, they also have high nutritional value, and in terms of nutritional value they can be compared with meat. Oyster mushrooms are combined with a huge number of products, they make incredibly appetizing and satisfying dishes - soups, stews, appetizers, cutlets. If you want to diversify your family’s diet with these mushrooms, then we have collected recipes for oyster mushrooms in a slow cooker just for you.

Whatever you do with oyster mushrooms - pickled, fried, stewed, pickled or fermented - you will get an excellent quality dish that can be served with meat, poultry, vegetables, pasta, rice and buckwheat. Take out the oyster mushrooms, turn on your miracle pot and start creating!

Rich oyster mushroom soup in a slow cooker

Products for cooking:

oyster mushrooms – 0.5 kg;
potatoes – 5 pcs.;
onions – 1 pc.;
carrot – 1 pc.;
tomato – 1 pc.;
water – 1.5 l;
vegetable oil – 2 tbsp. l.;
fresh herbs – 1 bunch;
salt, ground black pepper and other spices to taste.

Preparing oyster mushroom soup in a slow cooker does not take much time:

Rinse the mushrooms in running water and cut them into pieces.
Peel the onions and carrots, chop the vegetables - finely dice the onion and coarse shavings of the carrots on a grater. Pour a little oil into the bowl and prepare a ruddy “frying” of vegetables in the “Baking” mode.
Immerse the tomato in boiling water for a minute so that it can easily part with its skin, cut into medium-sized strips or cubes and add it to the vegetable “frying”.
Peel the potatoes and cut into cubes. Place the potatoes and oyster mushrooms in the multi-oven bowl. Then pour hot water. At the same stage, season the future soup with salt and spices.
Close the device with the lid and activate the “Extinguishing” program, program the timer for 40 minutes.
IN ready soup with oyster mushrooms in a slow cooker, add chopped greens and keep the soup in the “Warm” mode for the next 10 minutes. During this time, the dish will be saturated with the aroma of mushrooms and herbs, infused and become incredibly tasty.

Oyster mushrooms with potatoes in a slow cooker

Products you will need in the kitchen:

oyster mushrooms – 300 g;
potatoes - 4 tubers;
onions – 1 pc.;
milk – 200 ml;
water – 100 ml;
butter– 2 tbsp. l.;
wheat flour – 1 tbsp. l.;
bay leaf – 2 pcs.;
black pepper – 5 peas;
salt – 1 tsp. no slide.

How to cook oyster mushrooms with potatoes in a slow cooker:

Peel and chop the onion into half rings. Set the multi-oven to the “Baking” mode, place a piece of butter in the bowl and fry the onion slices until golden brown.
Cut the peeled potato tubers into cubes, and the mushrooms washed in running water into large strips. Place the ingredients in the slow cooker. Then fill in the water.
To the flour in small portions, stirring constantly, pour in the milk. After making sure there are no lumps, pour the mixture into the slow cooker. Salt the ingredients, add bay leaf and black peppercorns. Close the appliance with a lid and set it to “Stew” for 40 minutes.

Chicken breast with oyster mushrooms in a slow cooker

Products from which we will prepare:

oyster mushrooms – 400 g;
chicken breast - 400 g;
potatoes – 5 pcs.;
onions – 1 pc.;
cheese like "Kostroma" - 100 g;
olive oil – 4 tbsp. l.;
salt, pepper - to taste.

Cooking procedure chicken breast with oyster mushrooms in a slow cooker:

First of all, turn on the multi-oven and set it to “Baking” for 20 minutes.
Fill the cup olive oil and brown a finely chopped onion on it.
Chop the mushrooms coarsely and add to the onion. Fry the food until half cooked, and then add small pieces of chicken breast to it. Stirring the ingredients occasionally, fry until the timer sounds.
While the multi-oven is working, take care of the potatoes. Cut the peeled tubers into large cubes and then place them in a bowl where the breast with oyster mushrooms has already been fried. Place the appliance on the “Extinguishing” program and set the timer for 1.5 hours.
When there are 15 - 20 minutes left before the end of the program, add cheese shavings to the multicooker. Do not open the lid immediately as soon as the signal sounds, wait a little longer so that the potatoes and chicken pieces are fully saturated with the unusually appetizing aroma of mushrooms.

Oyster mushrooms with sour cream in a slow cooker

Prepare the following products:

oyster mushrooms – 0.7 kg;
high fat sour cream – 75 g;
butter – 2 tbsp. l.;
garlic - 2 cloves;
salt, mixture of Provence herbs - to taste.

It's simple to prepare, but very tasty dish A step-by-step recipe will help you:

Rinse the mushrooms in water, dry and cut into large pieces.
Place butter in a slow cooker and spread it over the bottom and sides of the bowl. Please note that vegetable oil is not suitable for preparing this dish - the product will not emphasize the divine aroma as much as butter will.
After oil, add mushrooms to the bowl.
Peel and pass the garlic cloves through a press, and then evenly spread this paste over the oyster mushrooms.
Salt the ingredients and add Provençal seasoning.
Pour 1.5 cups of water into the sour cream and pour this sauce into the multibowl.
Place the device in the “Extinguishing” mode for 25 minutes. When this time has elapsed, open the lid, stir the oyster mushrooms with sour cream in the slow cooker, and then leave the dish in the “Keep Warm” mode for another 15 minutes. While the mushrooms are simmering, boil the rice, season with fresh herbs and serve along with the oyster mushrooms.

Buckwheat with oyster mushrooms in a slow cooker

You will need the following ingredients:

oyster mushrooms – 0.6 kg;
buckwheat – 1.5 tbsp;
large onion – 1 pc.;
water – 2 tbsp.;
butter – 3 tbsp. l.;
laurel leaf – 2 pcs.;
salt, ground black pepper - to taste.

The procedure for preparing oyster mushrooms with buckwheat in a slow cooker:

Peel the onion and finely chop. Fry it in a slow cooker in butter until a beautiful golden color appears. Use the "Frying" program.
Cut the washed oyster mushrooms into large pieces. Add the mushrooms to the onion fry and cook until the juice has evaporated.
Sort and rinse the buckwheat, place it in a multi-bowl, add water, add salt, spices, bay leaf and stir.
Activate the “Baking” or “Soup” mode for 35 minutes. The lid can be lifted only after the timer notifies that the dish is ready.
Ready-made buckwheat with oyster mushrooms is served hot with fresh herbs.

Pickled oyster mushrooms in a slow cooker

Take:

oyster mushrooms – 1 kg;
corn oil – 100 m;
vinegar 9% - 8 tbsp. l.;
table salt - 1 tbsp. l.;
granulated sugar – 2 tbsp. l.;
allspice peas – 5 pcs.;
black peppercorns - 8 pcs.;
laurel leaf – 3 pcs.

To pickle oyster mushrooms in a slow cooker, follow the instructions:

Rinse the mushrooms under the tap and then cut off the bottoms of the stems.
Place small mushrooms whole in the multicooker bowl, and cut large mushrooms into pieces.
Cover the oyster mushrooms with sugar, add salt, add bay leaves, black peppercorns and allspice.
Heat water to a boil and completely pour it over the mushrooms.
Start the “Quenching” program for a quarter of an hour. This time is enough for the oyster mushrooms to absorb the juices of the marinade, but not cook.
When you hear the signal that the program has ended, open the multi-oven and add oil and vinegar to the marinade. Please note that vinegar is not added to boiling water. First, wait until the boil subsides, and then pour out the vinegar.
Close the lid and set to “Stew” for 5 minutes. Now the oyster mushrooms will absorb the oil and vinegar, after which they can safely be called pickled. When the program ends, do not rush to remove the mushrooms from the multicooker. Let them cool completely first.
You can treat your household to marinated oyster mushrooms in a slow cooker after 4 hours. If desired, decorate the mushrooms with thin onion rings or half rings.

Rice with oyster mushrooms in a slow cooker

Required Products:

oyster mushrooms – 0.7 kg;
long grain rice - 1 tbsp.;
large onion – 1 pc.;
sweet pepper – 2 pcs.;
tomatoes – 3 pcs.;
medium-sized carrot – 1 pc.;
water – 1.5 tbsp;
a piece of butter;
ready-made pepper mixture – 1 tsp;
salt;
a bunch of green onions.

Cooking rice with oyster mushrooms in a slow cooker is as easy as shelling pears:

Wash and peel the vegetables, then chop finely.
Start the multi-oven for 10 minutes in the “Baking” mode, place the butter and chopped vegetables into the bowl.
Prepare oyster mushrooms: wash, cut off damaged and darkened areas with a knife, cut large specimens into medium-sized pieces. Add the mushroom slices to the vegetables and fry for another quarter of an hour.
Rinse the rice several times, place it in a bowl, add salt and pepper mixture, pour in the ingredients hot water and stir.
Turn on the “Pilaf” program, close the device and wait for the smart technology to notify you that the rice with oyster mushrooms is ready in the multicooker.
Serve the finished dish hot, after garnishing it with finely chopped green onions. A vegetable salad will be an excellent addition to rice with an incredibly pronounced mushroom aroma.

bulbs – 3 pcs.;

garlic cloves – 2 pcs.;

salt;

oregano – 1 tsp;

ground black pepper – 0.5 tsp;

olive oil for frying.

The procedure is as follows:

Separate oyster mushrooms into individual mushrooms, rinse in cold water, dry and cut into small neat bars.
Peel and dice the onions.
Oil the multi-bowl, then add the chopped onion and stir until golden brown. On “Baking” it will take you 7 – 8 minutes.
Now add the mushrooms to the onion fry, salt the ingredients, and also add oregano and pepper. Mix the ingredients thoroughly to distribute the spices evenly. Fry on the “Baking” for a little less than half an hour.
To give the dish more fat and nutrition, a few minutes before the end of frying, season the mushrooms with 3 tbsp. l. heavy cream.
After the timer signal, open the multicooker and sprinkle the mushrooms with finely chopped garlic, then let the dish brew for 10 - 15 minutes.