Jellied pie with chanterelles. Zucchini with chanterelles in sour cream sauce. Stuffed zucchini with minced meat in the oven: recipe with chanterelles and cheese Fried chanterelles with pepper and zucchini

Stuffed zucchini- a dish of the summer and autumn menu in almost every home. Someone fills them vegetable mixture, someone - cheese with an egg, but the most popular recipe- zucchini, stuffed with minced meat baked in the oven.

The recipe for delicious zucchini with minced meat in the oven: what to buy?

An appetizing filling will turn out, even if you take only the meat component. But we diversify the dish a little by adding mushrooms. Here's what the recipe for zucchini with chanterelles and minced meat will require:

• large oblong zucchini;
• 400 g minced meat;
• 200 g of chanterelle mushrooms;
• 150 g of hard cheese;
• 4-5 garlic cloves;
• fresh greens;
• oil for frying;
• salt, pepper, spices to taste.

I have a farce home cooking, onions and spices already inside. If you take a pack of store-bought, then be sure to add a medium onion to the list of ingredients.

Zucchini with minced meat in the oven: recipe with photo

Stuffing can be filled and raw vegetables, but then there is a great risk that the cheese cap will already burn out, and the “bowl” itself will not be cooked. Therefore, before baking stuffed zucchini in the oven with minced meat, we will separately put only zucchini cups on a baking sheet.

1. Prepare garlic butter. To do this, squeeze a few cloves of garlic into olive oil, mix well. Let it brew for 15-30 minutes, then strain.
2. Wash the zucchini, cut into 2-4 equal pieces. For each part, cut out the middle almost to the very bottom: so that you get a “pot” or “glass”.
3. Don't throw away the cut pieces! Cut into small cubes.
4. Grease the vegetable pots garlic butter and salt a little. Place them upside down on a foil-lined baking sheet. Place in preheated oven at 180°C for 20-25 minutes.
5. At this time, fry the mushrooms in one pan, and the meat with finely chopped onions and garlic in the other. If you have fresh chanterelles, you need to fry them for 20-30 minutes, boiled enough for 10-12 minutes.


6. Combine mushrooms and meat, fry together for a couple more minutes.


7. Add the previously cut squash cubes. Keep in the pan until the liquid has evaporated.


8. Take out the prepared vegetable cups, fill them with stuffing. Top with grated cheese mixed with herbs.


9. Bake for 15 minutes at 200°C until evenly baked. cheese crust.


10. An interesting dish that is not ashamed to serve even on festive table, ready.

Since I cooked zucchini with chanterelles and minced meat, I decorated them with the same mushrooms, choosing the smallest ones. gotovim_vmeste2 in the "Mushrooms" round.
In principle, I did not plan to participate, because the mushrooms collected in the forest are either already salted-pickled-frozen-eaten in soup and heat. But yesterday, suddenly, there was an evening with wonderful guests, and in the morning a recipe for a chanterelle pie fell into the mail, and so as not to think for a long time, I hit the market for chanterelles at lunchtime, managed to wash and fry them. And after work, making this cake is nothing at all, the oven continues to work. And the evening turned out wonderful, wonderful, with music and songs. And the pie turned out really nice.
I also cooked, while the cake was in the oven, zucchini with the same chanterelles. Adore! But the photo turned out so slurred that I don’t know, it’s better to give a link to old recipe. Zucchini goes great with mushrooms!

Dough:
kefir - 1.5 cups;
flour - 280g (2 cups);
cheese - 100g
soda - 1 tsp;
salt - 1 pinch;
egg - 2 pcs.;
Filling:
chanterelles - 500-600g;
salt, ground black pepper - to taste;
green onion, parsley - to taste;
vegetable oil for frying.

Beat eggs with salt, pour in kefir and stir.
Add the flour sifted with soda and knead the batter.
Sort the chanterelles, wash and dry.
Heat vegetable oil, add coarsely chopped mushrooms and fry, stirring, until tender. Add salt and pepper to taste.
TO fried mushrooms stir in chopped fresh herbs.
When mushroom stuffing cool a little, mix it with the dough.
Grease the form with oil and dust with flour. Pour the dough into a mold, add grated cheese and bake jellied pie with chanterelles in an oven preheated to 180C for about 40-50 minutes (depending on your oven). Check the readiness of the cake with a wooden stick: it should come out clean and dry when you pierce the cake with it.
Give ready pie cool in the form and transfer to a dish. You can eat both hot and cold.

Zucchini with mushrooms sour cream sauce.

The photo is old, yesterday's did not work, it's a shame to spread it. But the dish is not really photogenic. But yummy!

Fry the onion until golden brown, add chopped mushrooms. I had foxes.

Mushrooms can be both forest and champignons. Only those forest mushrooms that cannot be consumed without prior heat treatment, boil first, then chop.

Fry until done. Add some broth and sour cream. Salt to taste.
Separately, in a frying pan, fry the zucchini, cut into pieces, until golden brown.
Pieces can be breaded in flour (I don’t do this, I just fry).

Pour over zucchini creamy mushroom sauce, mix gently, simmer together for a few minutes. Sprinkle with herbs.
It is often recommended to add a peeled tomato to the sauce.

Potato is a favorite product of a huge number of people. It is prepared in a variety of ways and combined with numerous foods such as vegetables, meat, mushrooms, sauces, etc. We offer one multifunctional option - potatoes stewed in sour cream.

To improve and diversify the taste, we will use various additives, as well as analyze several different cooking techniques.

Recipe for potatoes stewed in sour cream in a cauldron

Let's start with traditional dish, which turns out to be very appetizing and satisfying. It is worth noting the speed of cooking, which will help out when there is no time to cook a more difficult dish.

To make this dish, you should take the following products: 7 potatoes, onion, 170 ml of sour cream, 2 cloves of garlic, butter, herbs, salt and pepper.

Cooking process:

Cut the peeled root crops into small slices, and finely chop the onion. Take a cauldron and heat the oil in it, and after that, fry the onion on it until golden brown;

After that, put the potatoes in the cauldron and mix. Close the lid and cook over low heat, stirring occasionally. If necessary, add a little warm water;

When the vegetables are actually done, put in the sour cream and add salt and pepper to taste. Cook, but do not bring to a boil. Serve with chopped greens.

Recipe for chanterelles stewed with potatoes in sour cream

If you managed to purchase or buy chanterelles, then you must definitely cook this appetizing dish. The predominance of these mushrooms is that they are never wormy. The process will take on average approximately 1.5 hours.

For cooking, you should take: 280 g of chanterelles, 5 potatoes, onions, carrots, 5 tbsp. spoons of sour cream, 1/2 tbsp. water, oil and salt.

Cooking process:

Rinse the chanterelles thoroughly so that there is no debris between the plates. Cut them into halves, and after that, fry in hot oil. When liquid comes out of the mushrooms, add salt. Fry until golden brown;

Peeled root crops, wash and cut by any method. Peel the onion, cut into half rings and fry in oil over high heat until transparent, and then add the grated carrot;

Take a pot with thick walls and put a layer of potatoes in it, after that, fry and mushrooms, and then repeat all over again. Pour sour cream on top, add water and put on the stove. Cooking time - 30 min.

Recipe for stewed potatoes with porcini mushrooms and sour cream

This dish can be called traditional for Russian cuisine. White mushrooms make the dish not only appetizing, but also very fragrant. Be sure not to miss the season and collect them in the forest.

For this dish, you should take the following products: 1 kg of potatoes and porcini mushrooms, 400 g of sour cream and 55 g of butter.

Cooking process:

Get started with mushrooms. They need to be peeled, washed and cut into medium-sized slices. Melt the butter in a frying pan and fry the mushrooms there;

Peel the root crops, wash and cut into cubes. Send them to the actual ready mushrooms and simmer another 10 minutes. After the time has elapsed, put sour cream and simmer under the lid for 15 minutes. That's all, a mouth-watering country-style treat is ready for tasting.

Recipe for stewed zucchini with potatoes in sour cream

Many do not like zucchini, but in this case we can say that you simply do not know how to cook them. We offer a dish that is sure to change your negative judgment about these vegetables, and those who love zucchini will be able to cook them in a new way.

For this side dish, you should take: 700 g of potatoes and zucchini, a bunch of herbs, vegetable oil, spices, and another 100 g of flour and sour cream.

Cooking process:

The zucchini must be young, otherwise you will have to peel it and remove the insides. Cut the pulp into small cubes. Washed and peeled root crops cut into medium slices;

Take a frying pan and heat a small amount of oil in it. Put the zucchini in there and sprinkle them with flour. Fry until browned, stirring. Later, add prepared root vegetables and spices. Mix everything and pour in 0.5 l of burning water, put the laurel and simmer for 15 minutes. Then add sour cream and herbs. Stir and cook for another 15 minutes. During this time, the potatoes should become soft.

Recipe for potatoes stewed in sour cream in a slow cooker

This dish is perfect for a festive table, and the recipe will also help out when guests unexpectedly come. Due to the use of a multicooker, the process is much simplified. It is also worth mentioning that in many multicookers there is a possibility of heating, which allows the dish to remain warm for a long time.

Prepare the following products: 1 kg of potatoes, 0.5 l of water, 250 g of sour cream, 2 tbsp. tablespoons of vegetable oil, salt, pepper and spices.

Cooking process:

Wash the root vegetables and leave them for a few minutes in warm water. This will make them softer, which means that the dish will cook very quickly. Peel and cut them into medium sized cubes;

Pour the oil into the multicooker bowl and put the chopped vegetables. Pour some more oil on top. The next step is to put sour cream and pour in water. It remains only to add spices. Mix everything well;

In the slow cooker, select the "Extinguishing" mode, and set the time to 1 hour. During this time, mix the contents of the bowl several times. After the beep, check the readiness and, if necessary, increase the time. Serve with chopped greens.

Recipe for potatoes stewed in sour cream in a pan with vegetables

Consider a dish that vegetarians can afford, from the fact that vegetables will be used. If desired, such a side dish can be served with meat or fish.

To cook a dish in a pan, you should take the following ingredients: 8 potatoes, carrots, onions, 2 tomatoes, 0.5 tbsp. sour cream, salt, pepper and turmeric.

Cooking process:

Root crops, wash, peel and cut in any usual way. The main thing is that the slices are not too small. In a large frying pan, greased vegetable oil, lay out 1/3 of the prepared vegetable. Sprinkle with salt and spices on top;

The next layer is half of the chopped onion rings and a little salt. On top is a carrot, grated on a large grater, and potatoes. Salt a little again and add spices. It's time for the 2nd half of the onion and tomato slices, which also need to be salted and peppered. It remains to lay out the potatoes and distribute the sour cream in an even layer. It is also worth pouring 0.5 tbsp. water. Put on fire and simmer for half an hour. Then stir and check for doneness. Add greens and serve.

How to cook stewed potatoes with chicken in sour cream?

If you want to cook something appetizing and satisfying, but at the same time tender, then choose this recipe. Both adults and children love this dish. Using this recipe, you can get 6 servings.

To make appetizing stewed potatoes with meat, take the following products: 6 chicken drumsticks, 8 potatoes, 2 carrots and the same number of onions, 3 tbsp. spoons of mayonnaise, 150 g of sour cream, salt, pepper, herbs and butter.

Cooking process:

Chop the peeled vegetables: cut the potatoes into cubes, onions into cubes, and grate the carrots. Wash the shins, and after that, dry them;

Melt the butter in a cauldron and fry the carrots and onions until the latter is transparent. After that, add the chicken, and also salt and pepper;

Pour sour cream on top and put a layer of potatoes, the one that needs to be smeared with mayonnaise. Pour in water so that its tier does not reach the top of the products a little. Simmer covered for 40 minutes. When vegetables are soft, add chopped herbs and serve.

Now you know a lot of recipes on how to cook potatoes with sour cream quickly and appetizingly. Delight your family with this dish and serve it on the festive table. Good appetite!

Dear friends, the zucchini season is in full swing. How many amazing recipes you can cook with them! You can either make a sauté, an appetizer with tomatoes and cheese, fry with garlic, or ... Or better yet, cook delicious stuffed zucchini in the oven: this way they turn out to be very satisfying and appetizing.

As a rule, baked stuffed zucchini are made in the form of boats, but today I want to offer you a slightly different option. In my recipe for stuffed zucchini with mushrooms and cheese, the base for the filling looks like a small basket.

By the way, about filling stuffed zucchini baked in the oven. As you already understood, I suggest stuffing them with mushrooms and cheese - this filling is very tasty and satisfying. Mushrooms can be any: both champignons and forest ones. This time I cooked with chanterelles fried in sour cream.

The choice of mushrooms is yours, I just want to draw your attention to the fact that the filling, that is, mushrooms, must be completely ready before filling the zucchini: while the stuffed zucchini is in the oven, the mushrooms will not have time to cook.

Ingredients:

• 2 - 3 young zucchini;
• 200 - 300 g;
• 80 g of hard cheese;
• 1 - 2 teaspoons of vegetable oil;
• salt, ground black pepper to taste.

How to cook stuffed zucchini in the oven with mushrooms and cheese:

Zucchini is selected young, even and always fresh.

From zucchini we cut washers up to 1 cm thick. And we cut the same number of cylinders 2-2.5 cm high. We carefully select so that each pair - the washer and the cylinder - are of the same diameter. Carefully, with a small knife, cut out the pulp from the cylinders, leaving the walls 5-7 mm thick. (Of course, significant zucchini waste remains. They can be used in the preparation of another dish - soup, stew, etc.)

We collect washers and cylinders from zucchini in pairs, ensuring that all sets are of the same diameter and turn out to be the same height. If any pair turned out to be noticeably higher, we cut the cylinder to the required height. There are baskets coming out. Sprinkle the washers and the inside of the cylinders with salt and black pepper.

For this recipe, I used chanterelles fried in sour cream - they go very well with zucchini to taste.

Ready chanterelles stewed in sour cream, finely chop.

hard cheese rub on a grater. We connect chanterelles with a half grated cheese, mix.

We fill the cylinders of zucchini with stewed chanterelles, slightly compact them. Chanterelles should protrude slightly above the surface of the zucchini.

Lubricate the baking dish with vegetable oil. Place zucchini with chanterelles in a baking dish.

Cover with foil (or, if available, with a lid) and place in an oven preheated to 200 degrees C. Bake stuffed zucchini in the oven with mushrooms and cheese for 20 minutes.

Chanterelle zucchini prepared according to the recipe from our website will surprise you with its rich mushroom taste and very appetizing aroma. Zucchini are cut into halves, the core is removed and the resulting boats are stuffed with onion, carrot and chanterelle filling. Since zucchini has a rather neutral taste, fragrant mushrooms chanterelles give it amazingly appetizing mushroom notes and as a result the dish turns out to be surprisingly rich and fragrant. Such zucchini with chanterelles look very nice and therefore you can even serve them on the festive table. This dish is light and cooked in the oven. That is why it retains the maximum amount of useful substances.

List of ingredients

• zucchini - 1 pc.
• fresh chanterelles - 400 g
• large carrots - 1 pc.
• onion - 2 pcs
• hard cheese - 100 g
• mayonnaise - 50-70 g
• parsley - to taste
• spices - to taste
• salt - to taste
• olive oil - for frying

Cooking method

Wash and dry the zucchini. Cut in half lengthwise and remove seeds. Sprinkle zucchini boats with salt and spices. Peel the onion, wash and cut into small cubes. Peel and wash the carrots too. Grate carrots.

Fry onions with carrots olive oil to blush. Add mushrooms and fry until tender. Add salt and spices and remove from heat. Grate hard cheese on a coarse grater. Transfer half of the cheese to the minced mushroom and mix.

Lubricate zucchini halves with mayonnaise. Put the prepared stuffing inside the zucchini. Wash parsley, dry and chop. Sprinkle the filling first with parsley, and then sprinkle with grated cheese. Top with stuffed zucchini mayonnaise.

Put the zucchini with chanterelles on a baking sheet and place in a heated oven. Bake until tender and a nice cheese crust. Serve hot.

Bon appetit!