Vegetable stew with chanterelles


Photo: Elena Moskalenko
Ingredients
Fresh Chanterelles400 gramsPotatoes2 pieces)Zucchini400 gramsBulb onions1 pieceCarrot1 pieceCream 20% fat200 millilitersSugar1 pinchGround paprika2 tbsp.Ground black pepperGarlic1 cloveButter (for frying)Vegetable oil20 milliliters
For filing
Fresh parsley
  • Servings:

The triumph of autumn gastronomy and the best of the mushroom "hunting". Stew with chanterelles is a great solution for those who prefer vegetables instead of meat. By the way, this recipe can also be called kosher: chanterelles are those mushrooms that are never wormy. And the principle of the stew itself is a magic wand for super-busy housewives, because everything can immediately be folded into one basket.

Method:

Wash chanterelles, sponge cleaned of forest dirt and debris.

Prepared chanterelles cut at will.

Onion chop into half rings, carrots to cut into straws medium size. Heat the butter in a pan, fry the vegetables first, then add the chanterelles and fry over a high heat to a light blush of mushrooms. Strictly: butter should not burn!

Wash, peel potatoes and zucchini, dice equally sized. Fry in a hot vegetable oil in a separate pan.

Put the chanterelles with vegetables, potatoes and zucchini into a hot-cooked saucepan, season with black pepper and ground paprika, add a clove of garlic (not peeling, crush with a flat side of the knife), pour in the cream and put in an oven heated to 180 degrees for 40-45 minutes.

Arrange the ready-made vegetable stew with chanterelles in portions, garnish with fresh parsley when serving.



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