Vegetable dishes and side dishes play an important role in human nutrition due to their chemical composition, being a source of vitamins, minerals and fiber. Heat-treated vegetables are easier to digest. Vegetable dishes are prepared and served with butter and sauces - sour cream, milk, mushroom, tomato, crackers, which significantly increase the calorie content of the dishes. When cooked, the color of vegetables changes; in green vegetables, chlorophyll is replaced by magnesium ions with hydrogen ions under the influence of acids in cell sap. To preserve the color of green vegetables, they are boiled in large quantities of boiling water, which reduces the concentration of acids and reduces the processing time of the vegetables. Cook in a container with an open lid, which helps remove volatile acids. Vegetables with a white color - potatoes, cabbage, onions - turn yellow when cooked. This is due to the fact that the colorless compounds containing glucoside carbohydrates - oxyflavones - are hydrolyzed and release yellow-colored free oxyflavones. These pigments form green compounds with iron ions, which gradually turn brown, which is observed when boiling and baking vegetables in oxidizing iron cookware.

Boiled vegetable dishes . You can cook all vegetables in water or steam, the water consumption is 0.6-0.8 liters per 1 kg of vegetables - so that they are covered with water, the vegetables are placed in boiling salted water and cooked at low simmer under a lid; only green vegetables are boiled without a lid. Only beets are cooked without salt, because when cooked with salt, they acquire an unpleasant aftertaste. Unpeeled vegetables are placed in cold water. Dried vegetables and mushrooms are pre-soaked in cold water for 1-3 hours and boiled in the same water; frozen vegetables are boiled without defrosting for 10-15 minutes. When cooking uncut vegetables, the change in their weight is insignificant - 1-3%; the weight of chopped vegetables decreases significantly, especially cabbage and mushrooms - up to 30%. Most of the nutrients go into the broth. When steamed, these losses are reduced. Most often, potatoes and carrots are steamed - in a mesh pan or on a wire rack under the influence of steam from boiling water under a tightly closed lid; you can cook in a steamer.

Dishes of steamed vegetables . To simmer vegetables, only 20% of the weight of the vegetables is used in water or broth, and zucchini, tomatoes and pumpkin are simmered in their own juice, and significantly less nutrients are transferred into the broth than when boiled. Simmer in a saucepan in the presence of fat - 20-30g per 1kg under a lid. Sorrel is cooked separately because of the acid it contains, which prevents other vegetables from softening.

Fried vegetable dishes . Vegetables are fried with fat or in large quantities - in deep fat, while a dehydrated crust is formed on their surface, the temperature in which reaches 135 ° C and new flavor and aromatic compounds are formed. Vegetables that contain low-stable protopectin - potatoes, onions - are fried raw. zucchini, tomatoes, eggplants. The remaining vegetables are poached and chopped - carrots, beets. When frying vegetables, vitamin C is destroyed much less than when boiling and poaching. When frying in the main way, vegetables are placed in a frying pan with fat heated to 120-150 ° C and fried, sometimes finished frying in an oven. Fat consumption is 30-75g per 1 kg, while it is absorbed only by the surface crust and does not penetrate deeper, so fat consumption depends on the cutting method - the smaller the vegetable pieces, the larger their specific surface area and the more fat is absorbed. Rastit is used for deep-frying vegetables. refined oil, frying and cooking fat, moreover, fat is taken 4 times more than vegetables, the fat is heated to 150-180 ° C, immersed in small portions to avoid cooling the fat. Fried vegetable dishes are served with sauces, sour cream, butter and sprinkled with herbs.

Dishes of stewed vegetables . When extinguishing vit. C is destroyed more than during cooking - up to 80%. To prepare stews, vegetables are first fried until half cooked, then stewed with sauces, broths, only cabbage is stewed immediately without preliminary heat treatment.

Roasted Vegetable Dishes . Vegetables are baked in portioned frying pans and baking sheets in an oven. They are first boiled, stewed or fried, pureed for casseroles and rolls, and sometimes baked raw. The surface of casseroles, puddings, rolls is greased with egg and sour cream, and vegetables drenched in milk or sour cream sauce are sprinkled with grated cheese and sprinkled with oil.

Stuffed dishes . Stuffed with pre-prepared tomatoes, eggplants, peppers, zucchini and cabbage and grape leaves - cabbage rolls.

Mushroom dishes . Use fresh porcini mushrooms and champignons, salted or pickled mushrooms, separating them from the marinade, and dried mushrooms, previously boiled.

Vegetable side dishes. Vegetable side dishes are widely used with meat and fish dishes; complex side dishes, which are selected according to color, taste and composition, are especially valuable. They not only diversify the taste of dishes, giving them an attractive appearance, but also enrich them with vitamins, carbohydrates, mineral salts, and promote the digestibility of basic products.

Dishes with vegetables, mushrooms, cheese

We all eat vegetables. Convinced vegetarians and those who cannot imagine life without meat, children and adults on a strict diet and real gourmets. Nutritionists in all countries are of the unanimous opinion that vegetables should make up a significant proportion of our diet. The vitamins, minerals and other beneficial substances they contain help maintain immunity and maintain health for many years.

Properly prepared, the most common vegetables become incredibly appetizing and cannot leave indifferent even those who declare that they do not like them at all. If you want to cook delicious and healthy dishes from vegetables, remember a few simple rules. When choosing vegetables, give preference to the freshest and youngest fruits, without dents or dark spots, with smooth rather than wrinkled skin. Vegetables, except root vegetables, pumpkins and potatoes, do not need to be stored for long, since during storage they gradually lose their beneficial properties. Therefore, it is better not to buy vegetables for future use, and if there is a need for long-term storage, use freezing, which preserves all the beneficial properties of vegetables. When preparing vegetable dishes, try to stew and cook less - with these processing methods, the largest amount of valuable vitamins and minerals is lost. It is better to give preference to baking, blanching (quick boiling in boiling water), poaching (cooking food in a small amount of water or in its own juice) or steaming. It is better to eat cooked vegetables immediately rather than reheat them, so cook in small portions.

Dishes with mushrooms and cheese are in the arsenal of any cook - these products, if prepared correctly, can become real delicacies. You can see this for yourself by trying to prepare dishes according to the recipes collected in this section.

 From the book Spaghetti, pasta, fettuccine... pasta author Treer Gera Marksovna

Salads with vegetables, mushrooms, cheese and fruits Cucumbers with yoghurt, olives, mint and Amalfi dill 500 g shell-shaped pasta (conciglioni) 4 cucumbers 300 g natural yoghurt 150 g pitted olives 1 clove of garlic 1 bunch of dill 3 hours .

From the book Skinny Cooking. How to cook deliciously and not gain weight author Bebneva Yulia Vladimirovna

Dishes with mushrooms, vegetables, nuts, fruits and berries Mushroom, pumpkin, leek and tomato casserole “Syracuse” 220–230 g tube-shaped pasta (cannelloni) 450 g pumpkin 150 g any mushrooms 150 g cherry tomatoes 2 stems leek 1 clove

From the book Miracle recipes from lavash and ready-made dough author Kashin Sergey Pavlovich

From the book Air Fryer. 1000 miracle recipes author Kashin Sergey Pavlovich

From the book Mushroom Picker's Cookbook author Kashin Sergey Pavlovich

Dishes with mushrooms, vegetables, fruits, nuts, seasonings, olives and

From the book Unusual recipes for preparations author Treer Gera Marksovna

Pizza with wild mushrooms, vegetables and cheese Ingredients: 1 pizza base, 200 g fried wild mushrooms (any), 1 sweet pepper, 2 tomatoes, 100 g cheese (any), 1 tbsp. l. mayonnaise, pepper. Method of preparation: Grate the cheese on a coarse grater. Wash and remove sweet peppers

author Treer Gera Marksovna

Dishes with vegetables Mushrooms with vegetables Ingredients: 500 g of mushrooms, 300 g of cabbage, 3 onions, 3 carrots, 1 glass of vegetable oil, salt. Method of preparation: Cut fresh cabbage, onions into noodles (you can add zucchini, tomatoes, sweet peppers), chop fresh mushrooms. Heat up

From the book Dishes from Lavash and Ready-Made Dough author Treer Gera Marksovna

Dishes with vegetables Preparing horseradish root “Store forever” horseradish root, vinegar, sugar and salt - to taste Wash the horseradish root thoroughly, peel and cut into pieces. Divide into piles (about 200 g each), wrap in bags or cling film and freeze. At

From the book Stews and Casseroles author Treer Gera Marksovna

Dishes with vegetables, mushrooms, cereals, beans, corn, olives, cottage cheese and

From the book Soups author Treer Gera Marksovna

Dishes with vegetables Baked gogoshars with cabbage, tomatoes, garlic and onions “Tiraspol” – 8 pcs. gogosharov - 250 g cabbage - 1-2 tomatoes - 2 onions - 5 cloves garlic - 1/2 cup tomato sauce - 1 tbsp. a spoonful of flour - any greens, vegetable oil, pepper and salt -

From the book Cooking with Cheese author Ivlev Konstantin

Dishes with mushrooms, vegetables, fruits, nuts, seasonings, olives and cereals Fried envelopes with mushrooms and onions “Nakhabinskie” 2 sheets of lavash 150–200 g of any mushrooms 1–2 onions vegetable oil and salt - to taste Cut the onion into rings and fry in a vegetable oil pan

From the book Stuffed Dishes author Kashin Sergey Pavlovich

Dishes with mushrooms and vegetables Mushroom dishes Stew with mushrooms, tofu cheese, onion, garlic, soy sauce and Harbin parsley? 1 cup of any chopped mushrooms? 450 g of tofu cheese? 1/2 cups chopped onion? 1 clove of garlic? 1 tbsp. spoon of soy sauce? 1 tbsp. spoon crushed

From the book Ossetian Pies. 1000 and 1 recipe author Kashin Sergey Pavlovich

Soups with mushrooms, vegetables, cheese, cheese and nuts

From the author's book

Dishes with cheese and vegetables Most cheese is produced in Switzerland, Holland, France and Italy. The cheese is prepared in the following way: milk is boiled with the addition of fermented milk enzymes and bacteria. During the process of preparing and ripening cheese, the air is filled with

From the author's book

Dishes with vegetables Baked gogoshars with cabbage, tomatoes, garlic and onions "Tiraspol" Ingredients 8 gogoshars, 250 g cabbage, 1-2 tomatoes, 2 onions, 1/2 cup tomato sauce, 5 cloves of garlic, 1 tablespoon flour, herbs (any ), vegetable oil, pepper,

From the author's book

Dishes with beans and vegetables Ossetian pies made from unleavened dough stuffed with potatoes, cheese and onions “Kartofdzhyn” Ingredients For the dough: 51/2 cups flour, 1 egg, 2 cups milk, butter, 1/2 tablespoon salt. For the filling: 1 kg of potatoes, 300 g of Adyghe (Ossetian)

Vegetable dishes have always been everyday food, and at a festive feast they usually played a secondary role.

This was explained by the fact that for more than 200 fasting days a year, the main food of Orthodox people were vegetables and cereals; only on certain days was the consumption of fish and vegetable oil allowed. And after the fasts, especially the long ones of Christmas and Great Lent, I didn’t want to put them on the festive table.

But times have changed. New types of vegetables appeared, recipes and technology for preparing dishes from them were constantly improved. This allowed them to occupy a special place on the modern table.

Many of the vegetable dishes are no less popular than delicious meat and fish dishes. Most dishes made from vegetables and mushrooms can be served not only as a side dish, but also as an independent product.

Assortment of vegetable dishes:

Mashed potatoes . To prepare mashed potatoes, it is better to use potato varieties with a high starch content. Cooked and dried potatoes are wiped hot (temperature not lower than 80°C) using a rubbing machine. Add melted butter or margarine to the mashed potatoes, heat them continuously stirring, pour in hot boiled milk or low-fat cream and beat until fluffy.

When leaving, mashed potatoes are placed on a plate, a pattern is applied to the surface with a spoon, poured with butter, and sprinkled with chopped herbs. The puree can be served with sauteed onions or boiled chopped eggs mixed with melted butter. More often, puree is used as a side dish for meat and fish dishes.

Potatoes in milk . Raw peeled potatoes are cut into large cubes, then boiled in a small amount of water until half cooked. The broth is drained, the potatoes are poured with hot milk, salted and cooked until tender. After this, add part (50%) of the butter and bring to a boil. Leave with the remaining butter, you can sprinkle with herbs.

Boiled pumpkin . The pumpkin, peeled and seeded, is cut into slices and boiled in salted water. When leaving, pour melted butter and ground toasted breadcrumbs over it.

Boiled beans (vegetable).

Bean pods, stripped of coarse veins, are cut into diamonds, placed in boiling salted water, boiled for 8-10 minutes and drained in a colander. When leaving, pour melted butter or milk sauce over it. hot soup complex dish

Boiled vegetable peas .

Quick-frozen peas are placed in boiling salted water, quickly brought to a boil and cooked for 3-5 minutes. Fresh pea blades, stripped of the side veins, are cooked in the same way. Canned peas are heated in their own broth. The cooked peas are placed in a colander. When leaving, pour melted butter or milk sauce over it.

Boiled corn . Prepared cobs are boiled in salted water until tender. When releasing the cobs, remove the leaves entirely and add butter separately. You can remove the grains from the cob, season them with sauce and bring to a boil. Canned corn is heated together with the broth, after which it is drained, and the grains are seasoned with butter or milk or sour cream sauce.

Boiled asparagus . The prepared asparagus is placed in boiling salted water and cooked until tender. When leaving, bunches of boiled asparagus are untied, placed on a plate or serving dish, decorated with sprigs of parsley, and breadcrumb sauce is served separately. You can season boiled asparagus with milk sauce, heat it up and, when serving, pour melted butter over it.

Artichokes . Prepared artichokes are tied with threads and boiled in salted water. When the lower part of the base becomes soft, they are taken out and placed with the base up to drain the water. When on vacation, artichokes are decorated with herbs. Hollandaise sauce or breadcrumbs are served separately.

Carrot or beet puree . Carrots are boiled whole or cut into slices and simmered in a small amount of water with the addition of oil. The beets are boiled and peeled. Then the carrots or beets are pureed, combined with medium-thick milk or sour cream sauce and heated. The puree is served with butter or sour cream.

Poached eggplants. Amount of products per serving weighing 250 g: eggplant - 200g, onion - 25g, vegetable oil. - 20g, matsun - 50g, salt, pepper, garlic, parsley. Peel the eggplants, cut into circles, put in a saucepan, add finely chopped and fried onions, salt, pepper, finely chopped parsley, vegetable oil, a little water (35-40 g), cover with a lid and simmer until tender. Serve the eggplants, topped with matsun and chopped garlic.

Steamed white cabbage. White cabbage is cut into slices or individual leaves are scalded and rolled into balls, placed in a bowl in one row, a small amount of broth or water is poured, butter and salt are added, brought to a boil, covered with a lid and simmered until tender. When leaving, place it on a portioned frying pan, plate or in a lamb, pour over milk, or sour cream, or sour cream with tomato sauce. If used as a side dish, the cabbage is cut into pieces.

Assortments of complex hot cheese dishes:

Italian cheese fondue. Products: 300 g of hard cheese, 100 g of champignons, 300 g of soft cheese, 1 glass of milk, 2 eggs, 4 tablespoons of butter, 0.5 teaspoon of white pepper, 0.5 glass of Italian white wine, 800 grams of white bread. To prepare the fondue, coarsely grate both types of cheese and cut the champignons into thin slices. Cut the bread into equal pieces. Melt the cheese. Shake the eggs with milk and slowly pour into the cheese mixture. The heat should be low - the cheese mass should not heat up more than 60° C. Gradually add champignons, butter and white wine to the mass. Serve hot Italian cheese fondue to the table. Dip white bread into the cheese mixture.

Cheese fondue Tessin style. Ingredients: 800 g cheese, 1.5-2 cups milk, 4 tablespoons butter, 0.5 teaspoon white pepper, 1 teaspoon sweet red pepper, 4 tablespoons chopped onions, 1 tablespoon starch, 100 ml white wine, 200 ml cherry juice, 800 g white bread.

To prepare cheese fondue, grate the cheese and mix it with milk, butter, pepper (red and white) and onions. Place on the stove and heat well. Mix starch with a small amount of white wine, add to the cheese mixture, pour in cherry juice and boil the fondue. Serve the hot Tessin-style cheese fondue immediately, cut the bread into small pieces. The bread should be dipped in the cheese mixture and eaten.

Dutch cheese fondue. Ingredients: 800 g of hard cheese, 600 g of soft cheese, 1 clove of garlic, 400 g of juniper, 800 g of white bread, 0.5 teaspoon of white pepper, 1 pinch of ground nutmeg, 1 liter of white wine, 1 teaspoon of sugar, juice 1 lemon, 1 tablespoon starch, 100 g cream. To prepare Dutch cheese fondue, you need to grate both types of cheese and mix with finely chopped garlic. Pour juniper over the cheese and leave for 2 hours. Cut the bread into large cubes. Melt the cheese over low heat, add pepper, sugar, nutmeg, white wine and lemon juice. Mix starch with cream, 100 ml of water, add to the cheese mixture and bring the fondue to a boil. Serve the hot Dutch cheese fondue immediately. Eat by dipping pieces of bread into the cheese mixture.

Swiss cheese fondue. Ingredients: 600 g of grated Swiss cheese, 1-2 cloves of garlic, 0.5 cups of white wine, 1.5 teaspoons of starch, 2 small glasses of cherry liqueur, 5-6 slices of white bread, ground black pepper, nutmeg to taste. To prepare cheese fondue, rub the inside of a fireproof porcelain or earthenware dish with garlic, and heat the wine in this dish over low heat. Grate the fondue cheese or cut it into small cubes and melt it in the wine, stirring with a wooden spoon (you should stir not in circles, but along a figure eight line).


Related information.


This section contains recipes for dishes made from vegetables and mushrooms, which may include eggs and milk. But there are also many recipes for Lenten dishes in the section. They do not contain animal fats or proteins, so they can be included in the menu during Lent and other fasts. However, any vegetable dish can be prepared as a lean dish if you replace the butter with vegetable oil, exclude eggs, milk and, of course, meat.

The nutritional value of dishes made from vegetables and mushrooms is due to their high content of vitamins, carbohydrates and mineral salts, which are necessary for the human body and are easily digestible. The fiber in vegetables helps with the digestion process.

To prepare dishes, vegetables are subjected to heat treatment - boiling, poaching, frying, stewing and baking. The number of fried foods, especially during fasting, should be kept to a minimum.

When preparing dishes from vegetables and mushrooms, the following rules must be observed:

  • After primary processing, vegetables should be immediately subjected to heat treatment, since vitamin C is destroyed during storage; for this purpose, place vegetables in dishes sequentially so that they are ready at the same time, without being subjected to excessive heat treatment; Do not stir vegetables frequently during cooking or store prepared vegetable dishes for a long time;
  • so that vegetables retain their vitamins, cook them in a container with a closed lid and at a low boil;
  • When cooking, vegetables should be placed in boiling salted water (0.6-0.7 liters per 1 kg of vegetables, 10 g salt per 1 liter of water);
  • cook beets, carrots and peas without salt, which impairs their taste and slows down the cooking process;
  • Boil green vegetables in a large amount of water (3-4 liters per 1 kg of vegetables), in an open container and at a vigorous boil so that their color does not change;
  • Place frozen vegetables in boiling water without defrosting;
  • Boil potatoes and carrots peeled, beets with their skins on;
  • Before cooking, rinse dried vegetables and mushrooms, add water and leave to swell: vegetables - for 1-3 hours, mushrooms - for 3-4 hours; cook in the same water;
  • To prepare stews, pre-fry the vegetables so that they retain their cut shape;
  • when frying vegetables and products made from them in a small amount of fat, place them on a baking sheet or frying pan, preheated to 150-160 ° C, and fry on both sides until a crispy crust forms; Bring in the oven until ready;
  • deep-fry vegetables in special devices or in deep baking trays; ratio of fat to vegetables 4:1; temperature 175-180 °C;
  • Before baking, vegetables and mushrooms must first be boiled, stewed or fried (sometimes baked raw); bake vegetables at 250-280 °C until a golden brown crust forms on the surface. Before serving, it is recommended to sprinkle prepared vegetable dishes with finely chopped parsley, dill (2-3 g per serving) or green onions (5-10 g). For potato dishes, you can additionally serve fresh or pickled cucumbers, tomatoes, sauerkraut, salted and pickled mushrooms, canned vegetables (squash caviar, eggplant, stuffed peppers, etc.) in the amount of 50-100 g per serving.

Culinary art is a separate territory within which its own rules and laws apply. A true professional knows that meat must have a good, satisfying and appetizing “arrangement”, which can be dishes made from vegetables and mushrooms.

Harmonious combination

An ensemble of these two components can directly constitute an independent dish. Vegetables and mushrooms are an excellent addition to meat and other “soloists”.

Traditionally, dishes made from vegetables and mushrooms were everyday food. Only festive feasts relegated them to the background, giving way to meat, fish or poultry. The explanation for this should be sought in religious principles. The fact is that about 200 days a year (out of 365) are during fasting, which means that an Orthodox person’s menu could only include vegetables and cereals, which were sometimes diluted with fish dishes. It’s not surprising that at Christmas or any other holiday I didn’t really want to put dishes made from vegetables and mushrooms on the table.

However, times have changed. Now much more attention is paid to the side dish, if only because vegetables and mushrooms themselves are nutritious foods from which you can prepare a lot of amazing and delicious dishes.

Cooking features

An important feature is that vegetable and mushroom side dishes must be steamed. This will preserve the attractive appearance of the products, as well as all their useful qualities. To use the full value and nutritional value of the ingredients, you should follow some rules:

  • Almost all vegetables, except beets, green peas and carrots, should be placed in boiling, slightly salted water (about 10 grams of salt per 1 liter of water).
  • To cook vegetables, you should use approximately 600 - 700 ml of water per 1 kg of food.
  • After the vegetables have boiled, you should simply reduce the heat - this is necessary to boil the vegetables and prevent the liquid from boiling away.
  • Boil spinach leaves, beans, asparagus, peas and artichokes in plenty of water to prevent loss of color.
  • Quick-frozen vegetables should be cooked in their original form without defrosting.

It only remains to add that dishes made from vegetables and mushrooms can be complex or simple. The latter include cold appetizers and simply sliced ​​foods that can serve as a light side dish in spring or summer.

Garnish classification

A side dish is intended to decorate or complement the main dish. Accordingly, the classification of side dishes occurs according to a completely understandable principle: meat, poultry, fish or seafood. Vegetable dishes can be served raw - in this case it will be a light side dish for meat. In addition, vegetables can be baked, fried or stewed. It all depends on the level of the festive celebration and the situation itself.

There are several types of side dishes:

  • Vegetables.
  • Cereals and legumes.
  • Mushrooms.
  • Pasta.
  • Fresh greens.
  • Varieties of porridges.

Side dishes are needed not only to decorate the dish. Vegetables contain a large amount of vitamins and nutrients, which are very beneficial for digestion. The main thing is to choose the right addition, which will not only improve the taste of the dish, but also make it more healthy and digestible.

Proper preparation and serving of vegetable dishes

Any housewife should know what side dish complements meat, poultry or fish. It wouldn’t hurt to remind you how to properly combine dishes and culinary delights. This will help not only create complex dishes from vegetables and mushrooms, but also combine them for various occasions.

For example, boiled meat will perfectly complement potatoes, carrots, green peas or beans prepared in the same way. Stewed turnips, zucchini, eggplants, potatoes or carrots go harmoniously with stewed meat. In this case, the meat can first be fried, and then brought to readiness by stewing along with vegetables. This will make the dish more juicy and rich.

Dishes and side dishes made from vegetables and mushrooms are wonderful in themselves - they can be used as a main product on the summer table, when the body does not require heavy food.

Julienne deserves special attention - finely chopped vegetables and cheese in a pot. This dish will be the highlight of the holiday table and will certainly cause exclamations of admiration.

Summer-autumn menu

The end of summer and the beginning of autumn is a wonderful time when a whole grocery store is at hand. And if you go to the nearest forest, you can pick up a couple of boletus mushrooms, which will become the main ingredient in an unusual dish.

There are several ways to prepare juicy and aromatic julienne, which will certainly be appreciated by everyone present at the table. So, recipe No. 1 - “Simple julienne with zucchini and mushrooms.”

To prepare the dish you will need the following ingredients:

  • Half a kilogram of champignons.
  • A slightly smaller amount of sour cream - approximately 400 grams.
  • 1 onion and the same amount of zucchini.
  • 100 grams of grated cheese.
  • 2 tablespoons flour.
  • Salt and spices.

First of all, you need to fry finely chopped zucchini in a frying pan, then add thinly sliced ​​onions and mushrooms. The mixture is simmered in a frying pan for 10 minutes. Then you need to prepare the sauce. Mix flour and sour cream in a frying pan, add a small amount of water, then add to the vegetables and simmer until fully cooked. Serve the dish in pots, sprinkled with

Hot dishes of vegetables and mushrooms

Here it is worth paying attention to the way of serving stewed zucchini along with mushrooms. The ingredients can be found in any garden or your nearest store:

  • 2 zucchini;
  • the same number of tomatoes;
  • 300 grams of porcini mushrooms;
  • 4 tablespoons of sour cream;
  • garlic;
  • salt and spices.

First of all, you need to stew the mushrooms with sour cream. In parallel with this, you can do zucchini. Cut the vegetables into small rings (no more than 1 cm), roll in flour on both sides and fry in a frying pan. Tomatoes also need to be cut into rings and lightly dried in a dry frying pan.

After this, you should place the fried zucchini on a large dish, simmer it with crushed garlic using a press, then build a layer of mushrooms stewed in sour cream, and then lay out a thin layer of tomatoes. The entire structure is generously sprinkled with fresh, finely chopped herbs. You can sprinkle with a little soy sauce.

His Majesty is julienned

This time it’s classic, with porcini mushrooms and eggplant. In principle, dishes made from vegetables, mushrooms and cheese can act as an independent side dish that does not require the main ingredient. You will need the following ingredients:

  • 300 grams of porcini mushrooms (frozen ones are also suitable);
  • 200 grams of hard cheese;
  • the same amount of sour cream and eggplant;
  • a little butter for frying mushrooms;
  • a little vegetable oil for frying vegetables;
  • Well, of course, salt and spices.

The ingredients are ready. All that remains is to find out the features of preparing dishes from vegetables and mushrooms.

Step by step recipe

Fresh porcini mushrooms should be cut into small slices, placed in a frying pan and fried in butter. Wait until the liquid has completely evaporated, then add ½ part of the sour cream and simmer for another 5 minutes. Then you can cook the eggplants - finely chop the vegetables and fry them in a pan, adding grated cheese at the end.

After this, the mushrooms should be placed in ceramic pots, sprinkled with vegetables on top, poured with the remaining sour cream, the rest of the grated cheese and put in the oven for 10-15 minutes.

Each housewife has her own unique recipes for preparing vegetable and mushroom side dishes. With the onset of the summer season, meat and other heavy foods disappear from the daily menu and are replaced by juicy and healthy vegetables.