Mushroom stew in a cauldron

Name: Mushroom stew in a cauldron - Arina P.
Ingredients: 500 g champignon mushrooms; 2 bunches of green onions; 1/2 red bell pepper; salt; pepper; 50 ml oil

Sezon - Mushroom stew in a cauldron by Arina P. - Recipia

On an ordinary day, when I'm in the mood for something simple and without too much hassle, I start making a mushroom stew in a cast iron pot. I've noticed that the food tastes different in the cast iron pot and the mushrooms seem to come out more tender. I still haven't figured out whether or not to peel the skin off the mushrooms, but I always do, that's how I've gotten used to it. Quick Info Total time: about 40 minutes Preparation time: 10-15 minutes Cooking time: 25-30 minutes Servings: 3-4 Difficulty: easy Recipe type: main dish, vegetarian or side dish Ingredients 500 g champignon mushrooms 2 bunches of green onions 1/2 red bell pepper 50 ml oil salt pepper a small cup of water (approx. 80-100 ml) fresh parsley (at the end) Preparation method 1. Clean the mushrooms of their skin, break off the stems, and if they are small, leave them whole. If you have larger mushrooms, you can cut them in half. 2. Chop the green onions and red bell pepper finely. 3. Place the pot on the stove and let it heat up well. 4. Pour in the oil, then add the onions and bell pepper. Add a pinch of salt and pepper. Sauté them over medium heat, stirring occasionally, until the bell pepper softens. 5. Add the mushrooms. Gently mix, then pour in the small cup of water. 6. Let everything simmer with a lid on, over medium heat, for about 25-30 minutes. It shouldn't stick, so check occasionally and stir. 7. When the mushrooms are done and the liquid has reduced, turn off the heat and sprinkle chopped fresh parsley on top. Why I make this recipe often It's a quick recipe, doesn't require complicated ingredients, and is also suitable for fasting days. The cast iron pot helps with the flavor, but it can also be made in a regular pot. I like that it can be eaten simply or as a side dish. Tips and variations Tips - Use small whole mushrooms if you can find them. The texture is more pleasant. - If the mushrooms release a lot of water, don’t add all the water from the start. You can adjust it later. - For a more intense flavor, add salt from the beginning. Substitutions - You can replace the green onions with yellow onions if you don't have anything else. - The bell pepper can also be yellow or green, it doesn't change the taste much. Variations - You can add a bit of garlic at the end if you like. - If it's not fasting, you can also add a little sour cream after turning off the heat. Serving ideas - I eat it with bread, but it also goes well with polenta if you prefer. - It can be used as a side dish with rice or potatoes. Frequently asked questions 1. Can I use other types of mushrooms? Yes, but champignon mushrooms are easier to find and cook quickly. Other types may have different cooking times. 2. If I don't have a cast iron pot, what should I use? Any thick-bottomed pot will work well. The important thing is not to burn it. 3. Is there a lot of liquid left at the end? It depends on the mushrooms. If it seems like too much sauce, leave it uncovered for a few minutes at the end to reduce. 4. Can I add tomato paste or tomatoes? It's not in the basic recipe, but if you want a redder sauce, you can try adding a bit of tomato paste, although it changes the taste quite a bit. Nutritional values Approximately, for one serving (out of 4): Calories: ~100 kcal Protein: 4-5 g Carbohydrates: 8-10 g Fats: 5-7 g The values are approximate and can vary depending on the mushrooms and the exact amount of oil. Storage and reheating The stew can be stored in the fridge for up to two days in a covered container. It can be easily reheated on the stove or in the microwave. After reheating, the mushrooms become a bit softer, but the taste remains good. I do not recommend keeping it for more than two days, as cooked mushrooms do not last very long.

Mushroom stew in a cauldron

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