Mushroom stew - vegan

Name: Mushroom stew - vegan - Semenica D.
Ingredients: 1 kg mushrooms; 4; 5 green onions; 1 slice of red bell pepper; olive oil; salt; pepper; fresh parsley; 2 tablespoons of flour; 4; 5 tablespoons of tomato paste

Season - Mushroom stew - vegan by Semenica D. - Recipia

Mushroom Stew - A Savory and Healthy Delicacy Preparation time: 15 minutes Cooking time: 25 minutes Total time: 40 minutes Number of servings: 4 Who can resist a fragrant mushroom stew, served with a portion of warm polenta? This recipe is not just a delicious dish, but also a perfect choice for those following a fasting diet. Mushrooms are rich in nutrients, and preparing them in a simple and tasty stew highlights their natural flavor. Let's discover together how to prepare this recipe, step by step! Necessary ingredients: - 1 kg fresh mushrooms (preferably champignon or forest mushrooms) - 4-5 green onions (or one large white onion) - 1 slice of red bell pepper - 3-4 tablespoons olive oil (or vegetable oil) - Salt, to taste - Pepper, to taste - A bunch of fresh parsley - 2 tablespoons flour - 4-5 tablespoons tomato paste Preparation steps: 1. Preparing the ingredients: Start by cleaning the mushrooms. Use a damp cloth to wipe them, avoiding excessive water as they can soak up moisture. Cut the mushrooms into medium pieces so they cook evenly. Finely chop the green onions and dice the red bell pepper. 2. Sautéing the vegetables: In a large skillet, add the olive oil and heat it over medium heat. Add the onion and red bell pepper, then sprinkle with a pinch of salt and pepper. Sauté the vegetables for 5-7 minutes until they become translucent and release their aroma. 3. Adding the mushrooms: When the onion is softened, add the mushroom pieces to the skillet. Stir well and let them cook together for about 10 minutes until the mushrooms release their liquid. Add a small cup of water to aid the cooking process and create a delicious sauce. 4. Cooking with flour and tomato paste: In a small bowl, mix the flour with the tomato paste, ensuring no lumps remain. Aim for a smooth paste. Add the mixture over the mushrooms and stir well. Let the stew simmer for 2-3 minutes to thicken the sauce. 5. Finalizing the dish: When the stew has come to a boil, add the finely chopped parsley. Turn off the heat and let the stew rest for a few minutes before serving. Serving: This mushroom stew is perfect alongside warm polenta, but it can also be served with mashed potatoes or pasta. You can drizzle a bit of olive oil on top for added flavor. Useful tips: - Choose fresh and firm mushrooms, as they will make a difference in the final dish. - If you want to add an extra touch of flavor, you can also include some dried herbs like oregano or basil during cooking. - This recipe can be adapted with other vegetables, such as carrots or zucchini, to add more vitamins and minerals. Nutritional benefits: Mushrooms are an excellent source of plant-based protein, B vitamins, and antioxidants. They are low in calories, making them ideal for a healthy diet. Each serving of stew contains approximately 250-300 calories, depending on the amount of oil used. Frequently asked questions: - Can I use canned mushrooms? Although fresh mushrooms are preferred for their texture and flavor, you can use canned mushrooms in case of necessity, but make sure to drain them well before use. - How can I store the mushroom stew? It can be stored in the refrigerator in an airtight container for up to 3 days. You can reheat it in the microwave or on the stovetop, adding a splash of water to prevent it from drying out. Possible variations: - You can experiment by adding soy or tofu for an extra protein boost. - Instead of tomato paste, you can use chopped fresh tomatoes or tomato sauce for a fresher taste. - If you like spicy flavors, add a finely chopped hot pepper during sautéing. Whether it’s an everyday meal or a special dinner, this mushroom stew will bring a touch of joy to everyone. Enjoy every bite and savor the natural flavors of the ingredients!

Ingredients

1 kg mushrooms
4
5 green onions
1 slice of red bell pepper
olive oil
salt
pepper
fresh parsley
2 tablespoons of flour
4
5 tablespoons of tomato paste

Mushroom stew - vegan

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