Mushroom and zucchini stew

Ingredients

• 1 medium onion (150 g)
• 15 ml oil
• 500 g mushrooms
• 1 garlic clove (optional)
• 480 ml milk
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 400 g zucchini
• 2-3 tablespoons sour cream (at least 20% fat)

Preparation

1. Take the sour cream out of the fridge 15 minutes ahead. Finely chop the onion, clean and slice the mushrooms, then rinse them briefly and dry them. Peel the zucchini and cut it into rounds. 2. In a large pan, sauté the onion in 1 tablespoon of oil over medium heat for 5 minutes, until slightly translucent. 3. Add the mushrooms and cook for 8 minutes, stirring from time to time, until they soften and the liquid they release has reduced. If using garlic, add 1 crushed clove now. 4. Pour 240 ml milk into the pan, then add the salt and pepper. Simmer over low heat for 10 minutes, until the sauce starts to reduce. 5. Add the zucchini rounds and cook for another 10 minutes, until tender. 6. Pour in the remaining 240 ml milk. Mix the sour cream with a few spoonfuls of hot sauce, then stir it into the pan. Cook everything over low heat for 5 minutes, without letting it boil.