Goulash mushroom: recipes from champignons and ceps

So the early and warm autumn days came, and together with them it was time to harvest the harvest of forest gifts. Many of us are fans of mushroom hunting, and inveterate mushroom pickers manage to bring home a considerable amount of prey: several buckets or a whole bag of selected specimens. But it is not enough to collect forest gifts in a skilful way, you also need to be able to cook them skillfully in order to pamper yourself and your relatives, friends and acquaintances with delicious dishes. Recipes from ceps are presented in domestic cooking in great abundance. As however, and from other forestry. Or from champignons, artificially grown. Our today's theme is goulash mushroom. Well, shall we try to cook it?

White mushroom goulash

First we will do this with the gifts of forests. Given that you are well versed in the issues of "forest meat", and collected the really necessary, and not poisonous. But seriously, for these purposes you can use the store's fruits. Fortunately, today they can be bought in large supermarkets, for example. By the way, goulash mushroom - a wonderful and delicious lean dish. It can be cooked very simply, and it is easy to replace meat food throughout the fast. And also: goulash mushroom from white forest gifts can become an excellent dietary dish, because it has a little fat, essential and satisfying supplement to your favorite side dish, or simply served as an independent dish.

Ingredients

Recipes from ceps, including our goulash, are quite simple in culinary performance. It is important that the main ingredient is freshly cut and not wormy. All other applications perform a supporting role. So, we need: a kilo of white mushrooms, a pair of large bulbs, one medium-sized carrot, one sweet pepper, a pair of garlic cloves, a couple of spoons of flour, a few tablespoons of lean oil for frying, spices and salt to your tastes.

How to cook

1. We put a pan on the fire with cleaned and thoroughly washed mushrooms. Water slightly podsalivaem. After boiling, remove the fire and cook mushrooms for a quarter of an hour.
2. While everything is cooked, wash and chop pepper, onions, carrots. All we cut finely (can be cubes).
3. In a frying pan with a well-heated lenten oil, spread out the onion and fry until golden. Then add carrots to it, and when it changes its color - then the Bulgarian pepper.
4. Then there we introduce the boiled mushrooms white, cutting them in large pieces. And garlic, pressed in the press. Salt pepper. Extinguish for 15 minutes.
5. In the mushroom broth we bred several spoons of wheat flour (you can replace buckwheat - it will even taste better).
6. Pour the mixture into the total mass, stir and simmer for another five minutes. Covering the lid, remove from the plate and let us brew for 10 minutes.
7. Goulash mushroom from white mushrooms is ready for use. It, sprinkling with herbs or watering sour cream, can be served on a table in a separate bowl. And it can be served in batches in plates, using as a garnish, for example, mashed potatoes or rice.

Mushroom goulash from champignons

It's not always and not everyone can get out in the warm autumn days for mushroom hunting. But do not worry, do not get upset. Mistresses who decided to prepare a lean goulash, you can offer a wonderful alternative: champignons. They are very accessible today as the main ingredient. In addition, they are cheap and tasty, they have a delicate and pleasant aroma, which hangs in the kitchen air for a long time after their preparation. So, why not use this less labor-intensive (in the sense that you do not need to visit the forest, but rather go for a walk to the supermarket) option.

Ingredients for cooking

So, we buy a kilo of selected champignons. If you're lucky, it's not too big, but rather, even small ones. Thus, the mushrooms can not be cut, but cook directly as a whole. And from this our goulash will turn out to be quite interesting from the point of view of appearance. In addition, the main feature of champignons is that they can not be peeled off during preparation, it's enough just to thoroughly rinse. In addition, we will need all the same ingredients as in the recipe with forest mushrooms. The flour, by the way, can be varied. Try buckwheat. Or, perhaps, rice? Use dark bran: they are very useful. And some mistresses prefer to replace this ingredient when preparing goulash for starch in the same quantities. Well, and this option is quite acceptable.

Cooking is easy!

1. Champignons in my careful manner (as already said, you can not clean, but for especially scrupulous housewives: remove the skin from the hats and legs). If mushrooms are medium-sized or small, then they can not be cut, but cook whole.
2. In the pan, add the main ingredient, pour water and bring to a boil. Salting and reducing fire. Cook for 10 minutes or 15 minutes.
3. At this time, the carrots are cleaned and cut into long, fairly large pieces. Onions are cleaned and cut into half rings. Sweet pepper - semirings.
4. On a well-heated lean oil (it is better to take olive or sunflower with its addition) in a frying pan toast a little onion. Then we introduce carrots, pepper. In the end - mushrooms (already boiled beforehand) and garlic, pressed on the press. Spices to taste. Extinguish in the smallest fire for about ten minutes.
5. At the very end of the cooking in the broth left over from cooking the mushrooms, we cultivate several spoons of starch. All add to the mixture, and thoroughly mix. After that, cover the lid, stew for a few more minutes. We remove from the plate and let's brew the dish.

In the multivariate

Mushroom goulash in the multivark is not accidentally called a dish for lazy people. Today, many in the kitchen have this miraculous device. It allows the busy hostess to delegate the cooking of the food to the machine, and not so worry about the time and temperature in the cooking process. So, take the usual store mushrooms in the amount of kilograms, a couple of bulbs, a couple of carrots, Bulgarian pepper, garlic, flour, lean oil, half a glass of tomato paste and spices with salt. Mushrooms and vegetables are washed and sliced as you like: slices, slices, strips, cubes. When all the preparatory work is done, we pour lean oil in the bowl for the multivark, set the "Baking" mode - 40 minutes. First, fry the vegetables without closing the lid. Then pepper for a few minutes, then - we enter already mushrooms. After another 10 minutes, add the divorced flour and tomato paste. After that, mix and close the lid. Prepare the signal. Ready meals can be decorated with greens and served in combination, for example, with pasta or rice.