Ragu usually is anything you want, stewed in a thick and fragrant sauce or your own juice. Despite the fact that the name of the dish hints at its French roots, its interpretation exists in many other nationalities.
In this article we will consider the recipe of mushroom stew - a nourishing self-serving dish and a perfect addition to pasta or potato garnish .
Stew with mushrooms and potatoes
Ingredients:
- potatoes - 8 pcs .;
- vegetable oil - 1/4;
- butter - 1 tbsp. a spoon;
- salt, pepper - to taste;
- forest mushrooms - 300 g;
- garlic - 4 cloves;
- onions - 1 pc .;
- dry white wine - 1 item;
- beef broth - 1 item;
- thyme, tarhun - 1 branch.
Preparation
We wrap the potato and bake it until cooked in the oven. While the tubers are baked, heat the butter and vegetable oil in a frying pan, and fry the mushrooms on it, seasoning them with salt and pepper. Frying mushrooms will take 15-20 minutes, after which it will be possible to add the onion and garlic cut into thin rings and continue cooking for another 7-8 minutes. Fill the contents of the frying pan with wine and completely evaporate it. Add the beef broth , tarhun and thyme and bring it to the boil. As soon as the sauce thickens, we take the potatoes from the oven, gently remove the pulp and mix it with the stew.
Recipe for vegetable stew with mushrooms
Ingredients:
- mushrooms - 500 g;
- olive oil - 2 tbsp. spoons;
- shallots - 3 pieces;
- zucchini - 1 piece;
- tomato - 2 pcs .;
- garlic - 3 cloves;
- dry white wine - 1/2 st .;
- vegetable broth - half a century;
- Butter - 3 tbsp. spoons;
- salt, pepper - to taste.
Preparation
On a mixture of creamy and olive oil fry the shallow rings until golden brown. To the onions, add mushrooms and garlic, as well as diced squash and tomatoes, all the salt, pepper, pour the wine and stew until the moisture evaporates completely. Add garlic and broth to the frying pan, stew the ragout of zucchini with mushrooms for another 5 minutes.
If you want to cook a stew with mushrooms in the multivark, then select the "Quenching" mode for 20 minutes.
Stew with mushrooms and chicken meat
Ingredients:
- champignons - 200 g;
- garlic - 3 cloves;
- olive oil - 4 tbsp. spoons;
- chicken thighs - 500 g;
- onions - 1 pc .;
- Balsamic vinegar - 3 tbsp. spoons;
- rosemary - 1 branch;
- tomatoes in its own juice - 400 g;
- salt, sugar, pepper - to taste.
Preparation
From the thighs cut the meat and fry it in oil until golden brown. Add mushrooms, garlic and onions to the meat, fry all together for 5-7 minutes and pour tomatoes in your own juice. Salt, sugar and pepper add to taste. Do not forget about rosemary. Stew the chicken ragout with mushrooms until the sauce thickens, and then fill with balsamic vinegar and serve with pasta.