Mushrooms with vegetable marrows: recipes with photos

Summer sometimes mushrooms with zucchini can greatly diversify the everyday table. And on the holiday of them you can build a lot of very tempting dishes. A little culinary fantasy - and a cheap vegetable in this season turns into a masterpiece worthy of attention of the most inveterate gourmet.

Champignons with zucchini in cream

One of the rather straightforward ways how to cook mushrooms with zucchini, giving at the same time a delightful result. First a third of a kilo of champignons are cut by medium lobules and sent to a skillet. While the mushrooms are being fried, a couple of small zucchini are cleared from the skin and cut by small cubes. When the champignons reach half the preparedness, they are peppered with squash and finely chopped four cloves of garlic. Already at the very end of the dish, it is added to taste, is peppered and flavored with a spoon (without a slide) of nutmeg. After three minutes of stewing, low-fat cream is poured in (about one and a half cups), and after five minutes the dish is ready.

Summer Stew

In this dish almost any vegetables can be laid. Good in stew and mushrooms with zucchini. To create such a dish, a quarter kilogram of small mushrooms is cut in half and fried until light brown, after which it is solicited, peppered and laid out in a bowl. In their place is poured a finely chopped onion. When its cubes become transparent, circles of two zucchini are added. It is better to take one green and one yellow for beauty. At the same time put squares of a large bell pepper. Stew is stewed under the lid; Five minutes before removing from the hotplate, half a few cherry tomatoes, mushrooms and half a glass of sour cream are added to it. And already in ready form, the food is sprinkled with chopped onions.

Stuffed "boats"

As a filling, anything can be performed again, but zucchini with mushrooms and rice are especially successful. Vegetables are washed and dried, cut along, and the entrails are carefully taken out with a spoon. By all the rules, half a cup of rice is boiled and cooled. The average size of the onions finely crumbles and is allowed in sunflower oil. A little less than half a kilogram of chopped mushrooms is poured into the frying pan. When they are ready, season with salt, turmeric and pepper. Both components of the filling are mixed, supplemented with chopped green onions and distributed along the "boats". In each poured a spoonful of broth - mushroom or chicken. The cabbage halves are placed on a baking sheet, sprinkled with oil and for a third hour are hidden in the oven.

Squash and Mushroom Casserole

A very tempting recipe, where you can cook zucchini with mushrooms and tomatoes in the oven! The bulb is finely shredded and fried, plates of a third of a kilo of champignons are added to it. After about five minutes, the frying pan is removed from the fire. Two good zucchini rubs large, the juice from them is not squeezed. To the vegetables, two garlic cloves are added, crushed fresh herbs of choice, salt-pepper and two beaten eggs. Here, flour is poured (a couple of spoons with a good slide), half a spoonful of baking powder, and after mixing - mushrooms.

The received mass is distributed on the smeared form, from above are laid thin circles of a pair of a tomato, and at last the design is torn with grated cheese. The casserole is put on the oven for half an hour. When the cheese blushes, you can cut and serve.

Unusual julienne

Many housewives cook this French dish for holidays, traditionally using ceramic coconut bottles or dough baskets. We offer a very tasty alternative: zucchini with mushrooms and cheese in the oven, where the vegetable replaces the coconut. The large zucchini is cut with rather thick washers. A glass of suitable diameter is cut out (squeezed out) the middle. You can cut it with a knife, if you prefer. Kruglyashi are cut along and put in place - they will be bottoms. The resulting "coconut" is laid out on a greased sheet.

The filling for julienes is prepared classically: the onion is tossed, then chopped mushrooms are added to it. When they reach the half-ready level, cream is poured in (a glass for a quarter of a kilogram of mushrooms), and at the very end is a flour well-kneaded in water (2 spoons). Add salt, pepper, everything is mixed until some thickening. The bottom of each coconut is covered with grated cheese, the top is put on the filling, the "structure" is finished again with cheese. After a quarter of an hour, in the oven, the julen will be ready. So that they do not fall apart when removing from the baking tray, you need to wait until the "kokotnitsy" slightly cooled.

Mushrooms with courgettes in Romanian

It would seem that no exotic ingredients - and yet quite an unusual and unforgettable taste. Three squash are cut in circles, they are sprinkled with salt and ten minutes are settled. A little large flour is laid out on a flat large plate. Each vegetable circle in it collapses and is fried on rather strong fire to brownish. Piece five tomatoes are cut - also circles. And now it's unusual: everyone is used to putting hard cheese into action, but for this Romanian dish you will need cheese. A 200-gram piece is rubbed with a large grater, a bunch of green onion finely crumbles. In the form for baking, a dish is collected: the first layer is roasted zucchini, tomato rings are placed on them more tightly, which are sprinkled with cheese and greens. A slightly frostbitten butter is rubbed over it. The mold is placed in the oven until a smooth "sunburn" appears.

Korean Appetizer

Strictly speaking, it was not invented by the Koreans, but the way it was prepared and the seasonings used was called Korean. The main ingredients in it are zucchini, mushrooms, carrots. Squash - four pieces, with a total weight of about 700 grams - are cut with straws thinner and podsalivayutsya. One-third of a kilo of champignons crumbles like a vegetable and quickly, about 5 minutes, boils in the salt water. A large carrot rubs, preferably a Korean grater. For its lack - just large. All the ingredients are mixed and flavored with three finely chopped but not pressed garlic cloves and a sachet of Korean carrot seasoning. For refueling, combine three tablespoons of vinegar, equal amounts of lean oil, salt and sugar. Ready salad is covered with a plate, smaller in diameter of the salad bowl, pressed down by weight and hides in the cool for four hours. Perfectly harmonizes with any baked or roasted meat and is stored for a long time, so it makes sense to prepare it for future use - you will meet unexpected guests prepared, fully armed: such zucchini with mushrooms and carrots will be very handy.