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Vegetable stew with mushrooms without potatoes

2085

Kitchen French

Calorie content 41 kcal

Portions 4 port.

Cooking time 45 minutes

Proteins * 1.9 gr.

Fats * 4.2 gr.

Carbohydrates* 5.3 gr.

Vegetable stew with mushrooms without potatoes

Content

A light and nutritious vegetable stew made easy! Today we will prepare a vegetable stew with mushrooms and zucchini - it will be an excellent side dish for a variety of meat dishes, and will also serve as a hearty lunch or dinner without meat, because mushrooms are an excellent substitute for it. It turns out quickly, easily and very tasty!

Ingredients

Cooking process

Leeks taste milder than onions. But, if you don't have leeks at hand, you can safely use onions. We wash the onion under running water and chop it finely.

Put the onion in a preheated pan with vegetable oil and fry it for 1-2 minutes. During this time, we clean and wash the carrots, rub them on a coarse grater and add to the pan to the onions, mix well and fry for 3-4 minutes.

We wash the zucchini, remove the stalks and cut them into medium-sized cubes. Put the zucchini in a frying pan with vegetables, stir and continue to fry the vegetables over low heat.

We wash the champignons under cool running water, cut the legs and put the mushrooms on a kitchen towel to drain the water. Then cut the mushrooms into thin slices. We put them in a frying pan and mix all the vegetables well. Add 2-3 tablespoons of water to the pan and close the pan with a lid, leave the vegetables to simmer over low heat for 15-20 minutes. Scald the tomatoes with boiling water, remove the skin and chop them in mashed potatoes using a blender.

5 minutes before the end of cooking, add chopped tomatoes, salt and pepper, spices and a clove of garlic to the vegetables. Mix well, simmer and remove from heat. Put the finished stew on a portioned plate, sprinkle with fresh herbs and serve. Bon Appetit!