Mushrooms with leek, bell peppers in mustard sauce at Zepter

Name: Mushrooms with leek, bell peppers in mustard sauce at Zepter - Ilona E.
Ingredients: 2 pieces of leek; 2 tablespoons of olive oil; 500 g of champignon mushrooms; approximately 4 pieces of bell peppers in mustard sauce a la Panacris.

Sezon - Mushrooms with leek, bell peppers in mustard sauce at Zepter by Ilona E. - Recipia

I made this recipe for mushrooms with leeks and bell peppers in mustard sauce when I craved something hearty yet still suitable for fasting. It's one of those quick options where the ingredients do all the work, and you don't have to complicate things too much. I used a Zepter cooking pot because it helps retain flavors, and you don't need to supervise the process too closely. I usually prepare this recipe when I have leftover bell peppers in mustard sauce from the pantry, and leeks are easy to find almost all year round. Quick Info Total time: about 40 minutes Preparation time: 5-10 minutes (cleaning and cutting vegetables) Cooking time: 12 minutes on heat, plus 25 minutes with the heat off Servings: 3-4 Difficulty: easy Recipe type: fasting food, side dish, or vegetarian main course Ingredients 2 leeks 2 tablespoons olive oil 500 g champignon mushrooms about 4 bell peppers in mustard sauce (bell peppers preserved in mustard, not vinegar) Preparation method 1. Clean the leeks and slice them thinly. Place the leeks in the Zepter pot, add the olive oil, and sauté over low heat. 2. Put the lid on the pot and let the leeks soften for about 4 minutes, until the indicator needle on the lid reaches the green zone. You don't need to stir too much. 3. Clean the mushrooms and slice them. Cut the bell peppers into strips if they are not already sliced. 4. Add the sliced mushrooms and bell peppers in mustard sauce to the pot. Gently mix everything and put the lid back on. 5. Cook over medium heat for another 8 minutes, until the indicator needle reaches the end of the green zone on the lid. 6. Turn off the heat and leave the pot on the burner, with the lid on, for 25 minutes. The Zepter pot continues to cook without heat, thanks to the retained heat in the walls. 7. The dish is ready when the temperature control indicator reaches the beige zone. Open the lid and gently stir. I didn't add salt, pepper, or other spices because the bell peppers in mustard sauce provide enough flavor and taste to the dish. Why I make this recipe often This is the kind of meal I make when I want something quick, suitable for fasting, and I don't feel like cooking complicated dishes. The main ingredients are simple, and the result is filling and easy to reheat. The bell peppers in mustard sauce make all the difference in flavor. Tips and variations Tips If you use a Zepter pot, it's important to follow the thermal instructions; otherwise, you might end up with a dish that's too soft or dry. Slice the leeks thin enough for even cooking. You can gently stir after adding all the vegetables, but constant supervision is not necessary. Substitutions The bell peppers in mustard sauce can be replaced with roasted peppers and a teaspoon of mustard, but the taste will not be identical. Leeks can be substituted with green onions if you don't have leeks on hand, but the flavor will be less delicate. Variations If you are not fasting, you can add a bit of plant-based cream or a splash of butter for a creamy texture. You can add some chopped dill towards the end if you like the aroma. Serving ideas It can be eaten simply as is or with polenta. It also works as a side dish with rice or with simple pasta, such as tagliatelle with tomatoes. Frequently asked questions Can I use canned mushrooms instead of fresh ones? You can, but you need to drain them well and reduce the cooking time a bit since they are already cooked. If I don't have a Zepter pot, can I cook in another pot? Yes, you can use any pot with a thick bottom and a tight-fitting lid. You will just need to adjust the cooking time a bit, as not all pots retain heat equally well. What if the dish remains too liquid? If there is too much liquid left at the end, you can leave the pot on low heat, without the lid, for 2-3 minutes until the excess liquid evaporates. Can I add other vegetables? You can, but the original recipe is based on leeks, mushrooms, and bell peppers in mustard. Other vegetables may change the final taste quite a bit. Can I freeze this dish? I do not recommend freezing, as the texture of the mushrooms and leeks changes unpleasantly after thawing. Nutritional values (Estimation for one serving, dividing everything by 4 servings) Calories: approx. 140 kcal Protein: 5-6 g Carbohydrates: 11-13 g Fats: 6-7 g Values may vary depending on the exact type of bell peppers and the amount of oil used. It's a dish with moderate calorie content and relatively low carbohydrates, suitable for fasting and for a light lunch. Storage and reheating The dish keeps in the refrigerator for 1-2 days in a closed container. It can be reheated on low heat, stirring gently. I do not recommend freezing, as the texture of the vegetables does not hold up well. If you used only fresh ingredients, the dish keeps well from one day to the next.

Mushrooms with leek, bell peppers in mustard sauce at Zepter

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