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Vegetable stew with mushrooms

1150

Kitchen French

Calorie content 47.2 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 1.8 gr.

Fats * 3.7 gr.

Carbohydrates* 8.2 gr.

Content

Vegetable stew with mushrooms is a hearty yet light dish, perfect for a family lunch or dinner. Such a dish will warm you in cold weather and cheer you up! You can experiment with vegetables using different combinations. The mushroom hint will make the stew more aromatic and full-bodied in taste.

Ingredients

Cooking process

Carrots and onions must be peeled and cut into small cubes.

Next, fry the onions and carrots in a preheated pan with vegetable oil until soft and golden.

Rinse the zucchini and eggplant thoroughly and cut into medium-sized cubes.

Peel the potatoes, rinse, chop coarsely and boil until half cooked.

Put the fried carrots and onions in a pot with potatoes.

We also send the zucchini with eggplant there. Simmer vegetables over medium heat until soft.

The mushrooms should be washed, cut into slices and fry in vegetable oil until golden brown.

Rinse the bell pepper and cut into small cubes, after cutting off the stalk and removing the inner seeds.

Cut the peeled garlic into thin slices.

Rinse the parsley and dill, dry and chop finely.

Add bell pepper, garlic, chopped herbs and fried mushrooms to the vegetables being prepared. Season the dish with ground pepper and salt. Mix all ingredients and simmer over low heat for 5-10 minutes.