Mushroom and zucchini ciulama

Ingredients

• 400 g mushrooms
• 2 large onions (300 g)
• 400 g young zucchini
• 2 red bell peppers (300 g)
• 3-4 tablespoons oil
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon granulated garlic
• 1 teaspoon mustard seeds
• 100 ml water
• 1 1/2 tablespoons starch
• 250 ml cold milk
• 1 level tablespoon sweet paprika
• 15 g fresh parsley

Preparation

1. Clean and wash the vegetables. If the zucchini is young, leave the skin on. Cut half the zucchini into chunks and finely chop it in a food processor with the peeled onions. 2. Heat 3-4 tablespoons of oil in a pan and cook the mixture over medium heat for 10 minutes, stirring from time to time. 3. Cut the peppers into strips and the other half of the zucchini into small cubes. Quarter the mushrooms and add them to the pan with the peppers, zucchini and mustard seeds. Pour in 100 ml of water and simmer over low heat for 10 minutes, until the vegetables soften. 4. Add 1 teaspoon of salt, 1/2 teaspoon of ground pepper and 1/2 teaspoon of granulated garlic. Mix the starch with the cold milk, pour it over the vegetables and stir over low heat for another 10 minutes, until the sauce thickens. 5. Sprinkle with the sweet paprika and chopped parsley, then serve with fresh polenta.