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Camelina stew is suitable for daily meals and a festive table. The rich taste and unsurpassed aroma will surely delight all guests and relatives. You can cook stews with vegetables, meat and cereals.
Secrets of Cooking Camelina Stew
The main principle of a juicy, aromatic, tasty stew is slow stewing. Mushrooms, meat, vegetables, or cereals should simmer over minimal heat so that they can soak in each other's taste. If there are tomatoes in the composition, then they are added at the end of cooking.
Before cooking, the mushrooms are carefully sorted out. Do not use sharpened by insects. Pour in salted water, leave overnight. After preparation, use according to recipe recommendations.
To give the mushroom dish a richer taste, add meat, poultry, smoked sausage, herbs to the composition.
The spices added at the end of cooking will make the dish warmer, and the paprika will improve its appearance.
Camelina stew recipes
Compared to other mushrooms, mushrooms are absorbed much easier and faster, therefore they are ideal for dietary nutrition. In the proposed recipes, it is recommended to use fresh mushrooms, but in winter they can be replaced with salted or frozen ones.
Camelina stew with potatoes and sour cream
Potatoes with mushrooms, languishing under a gentle sour cream sauce, will not leave anyone indifferent. The stew turns out to be juicy, tender, perfectly baked.
You will need:
- potatoes - 450 g;
- flour - 15 g;
- salt to taste;
- fresh mushrooms - 350 g;
- water;
- sour cream - 250 ml;
- pepper to taste;
- butter - 120 g.
How to prepare:
- Cut the potatoes into medium-sized cubes. Pour in some water. Salt. Cover and simmer until soft.
- Cut the mushrooms pre-soaked in salted water overnight. Send to potatoes.
- Pour flour into sour cream. Beat. There should be no lumps left. Pour over the mushrooms.
- Sprinkle with pepper. Mix. Darken until cooked over low heat.
Camelina stew with rice and potatoes
A slightly unexpected version of the stew, combined with aromatic fresh mushrooms, rice and potatoes, will amaze the family and guests with unusual flavors.
You will need:
- mushrooms - 300 g;
- greens - 30 g;
- rice - 80 g;
- pepper;
- tomato paste - 40 ml;
- garlic - 3 cloves;
- carrots - 260 g;
- water - 250 ml;
- sea salt;
- butter - 40 ml;
- potatoes - 750 g.
How to prepare:
- Cut the carrots into thin strips. Melt the butter in a saucepan and pour over the prepared vegetable.
- Peel the mushrooms, rinse, then chop into large pieces. Send to carrots.
- Combine water with tomato paste and finely chopped garlic cloves. Pour into a saucepan.
- Cut the potatoes into cubes. Transfer to mushrooms. Close the lid and simmer for 7 minutes.
- Rinse rice and pour over potatoes. Switch the fire to the very minimum. Cook with the lid closed for 25 minutes.
- Salt. Sprinkle with pepper and chopped fresh herbs. Mix. Insist without heat for 10 minutes. The lid must be closed at this time.
Camelina stew with meat
The dish turns out to be hearty, tasty and healthy, and the recipe conquers with its simplicity.
You will need:
- potatoes - 450 g;
- carrots - 150 g;
- mushrooms - 350 g fresh;
- pepper;
- pork - 350 g;
- Bulgarian pepper - 200 g;
- sour cream - 250 ml;
- salt;
- eggplant - 200 g;
- flour - 20 g;
- butter - 130 g.
How to prepare:
- Peel the mushrooms. Pour in water and cook for a quarter of an hour. Drain the liquid.
- Grate the carrots on a medium or coarse grater. Cut the eggplants and bell peppers into small pieces. Cut the meat into cubes. Size - 1x1 cm.
- Melt butter in a saucepan. Put the pork, after 5 minutes add the carrot shavings and mushrooms. Fry the meat pieces until golden brown.
- Cut the potatoes into cubes. Send to baking dish. Sprinkle with salt and pepper. Arrange the sliced eggplants and cover with fried foods.
- Salt sour cream. Add pepper and flour. Beat with a mixer. Water the workpiece.
- Send to the oven. Temperature - 180 °. Bake for half an hour.
Camelina tomato stew
A mouth-watering stew can be cooked in one go or made a nutritious preparation for the winter.
You will need:
- mushrooms - 3.5 kg;
- pepper;
- onions - 1 kg;
- salt;
- tomato paste - 500 ml;
- carrots - 1 kg;
- water - 250 ml;
- vegetable oil - 450 ml;
- garlic - 500 ml.
How to prepare:
- Remove garbage from mushrooms. Rinse. Pour in water and cook for a quarter of an hour. Be sure to remove the foam in the process.
- Drain the liquid. Put the mushrooms in a colander so that all the water is completely glass. Cut into large pieces.
- Grate carrots on a coarse grater. Dilute tomato paste in water.
- Cut the onions into half rings.
- Pour oil into a saucepan. When it boils, add onions and carrots. Stir and simmer over medium heat for 10 minutes. Add mushrooms and chopped garlic cloves.
- Sprinkle with salt and then pepper. Mix. Turn the fire down to minimum. Simmer for half an hour under a closed lid.
- Transfer to prepared jars. Roll up.
Stew of mushrooms in a slow cooker
In a multicooker, all products are simmered at a constant temperature and retain their nutritional qualities as much as possible. According to the proposed recipe, the stew is stewed in its own juice, so it turns out to be tender and aromatic.
You will need:
- mushrooms - 300 g;
- pepper;
- Bulgarian pepper - 350 g;
- pork - 300 g of pulp;
- vegetable oil;
- onions - 130 g;
- salt;
- potatoes - 300 g.
How to prepare:
- Pour the washed mushrooms with water. Cook for half an hour. Cut into slices.
- Cut the potatoes into strips. Pepper, meat, onion - medium cubes.
- Place all prepared food in the bowl of the appliance. Pour in some oil. Sprinkle with salt and pepper. Mix.
- Set the "Extinguishing" mode. Set the timer for 1 hour.
Calorie content
Ryzhiks are low-calorie foods, therefore they are allowed for consumption during a diet. The calorie content of the proposed recipes differs slightly depending on the products used.
A stew of mushrooms with potatoes and sour cream in 100 g contains 138 kcal, with rice and potatoes - 76 kcal, with meat - 143 kcal, with tomato paste - 91 kcal, and cooked in a multicooker - 87 kcal.
Conclusion
A properly prepared stew of mushrooms is always tasty and juicy, and if all the recommendations are followed, it is obtained the first time even from inexperienced housewives. In the cooking process, you can experiment by adding zucchini, tomatoes, hot peppers and your favorite spices, thus creating new culinary art every time.
