When it comes to meatless dishes, mushrooms are the first thing that comes to mind for me. I love mushrooms! Not only are they tasty, but they are also packed with protein, minerals, and vitamins (iron, potassium, folic acid, vitamin A, B1, B2, C, etc.). Thus, they can be considered not only as meat substitutes but also as a great source of vitamins and minerals, practically like little healthy bio medicines. This recipe can be made in many different ways. You can add whichever mushrooms you like, as well as other vegetables that you enjoy and have on hand: bell peppers, carrots, onions, garlic, etc. In my opinion, this dish also goes well with a fired egg (or why not two?!). But, of course, to each their own tastes. Let’s see what it’s all about.
Mushroom stew with vegetables
Equipment
Ingredients
500 g mushrooms what type of mushrooms you want - 2 onions
- 2 garlic cloves
- 1 bunch parsley
- 2 carrots
- 100 ml tomato juice
- 2 tbsp sunflower oil I used olive oil
- to taste salt
- to taste ground black pepper
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Instructions
- We clean and wash the vegetables. We chop the onion, cut the carrot into cubes. We slice the mushrooms. It depends on what kind of mushrooms you use. We like them to be cut larger. We finely chop the garlic. We can also prepare the green parsley by chopping it.
- In a taller pot (I used a wok-type pan), we put approximately two tablespoons of oil. I used olive oil, but of course, you can use sunflower oil without any problem. We put the pot on medium heat and add the chopped onion and garlic, which we will sauté in the oil for a few minutes. Isn't the smell great?…
- After two, three minutes (don't let the onion or garlic brown), add the mushrooms. They may seem like a lot at first, but they will substantially reduce in size. Do not cover with a lid, the water needs to evaporate. Once they have started to reduce, we can add the carrot and tomato juice. Let it simmer until most of the water evaporates, and the dish becomes thicker. Taste the mushrooms to see if they are cooked. As I mentioned, it depends on the type of mushrooms used. Some take longer to cook, others cook faster. I have never tried making it with preserved mushrooms. Add salt and pepper to taste.
- Finally, turn off the heat and add the chopped green parsley. Let it sit for a few minutes with the lid on so that the parsley can infuse. Enjoy your meal!