Vegetable stew with chanterelles

5 (1 rate)

2

Portions

35 min.

Cooking time

About recipe

This stew is especially relevant in early autumn, during the mushrooming season. The dish turns out bright, fragrant and very tasty! Mushrooms can be used both fresh and frozen. Of the vegetables it is best to add cauliflower, zucchini and eggplant. I recommend cooking all vegetables until half cooked so that they retain their shape and do not become too soft. You can serve the stew as a side dish or as a separate dish.

Purpose: Dinner recipes

Recipes by ingredients: # Vegetables

Required ingredients::
Chanterelles

100 grams
Onions

40 grams
Carrots

50 grams
Bulgarian pepper

50 grams
Green peas

50 grams (frozen)
Cabbage

120 grams
Garlic

1 clove
Salt

to taste
Ground black pepper

to taste
Water

50 milliliters
Vegetable oil

40 milliliters (for frying)

How to make
1. Prepare all the ingredients.
2. Rinse the chanterelles, dry them. Large mushrooms cut into cubes, small ones - just in half. Fry in a pan over high heat until the moisture evaporates and turns golden brown. Set aside the chanterelles in a bowl.
3. Cut the onion into quarters, finely chop the garlic. Fry in a pan until tender.
4. Wash the carrots, peel them and cut into cubes. Put in a pan, saut for about 3-4 minutes.
5. Cut the cabbage into medium-sized pieces. Put in a pan. Fry the cabbage until slightly firm, then season with salt and pepper.
6. Wash the peppers, remove the seeds, cut into slices. Add to the remaining vegetables, stir, fry for 2-3 minutes. Then pour a little water and simmer covered until the cabbage is tender.
7. Add frozen green peas, simmer for another 1-2 minutes.
8. At the end, add the fried chanterelles, mix carefully.
9. Vegetable stew with chanterelles ready, serve with finely chopped greens. Delicious!

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Source: povar.ru