Vegetable stew

Vegetable stew with mushrooms - a recipe full of flavor

Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 6

Travel on a road of flavors and colors with this delicious vegetable stew, which turns every meal into a feast. This simple yet flavorful recipe is perfect for fasting days as well as special occasions. It is an excellent choice for vegetarians and vegans, thanks to its natural ingredients and the way each component retains its flavors and nutrients.

I. Required ingredients

- 7 large onions (approximately 700 g)
- 3 zucchinis (approximately 600 g)
- 2 eggplants (approximately 500 g)
- 600 g mushrooms (cultivated or wild)
- 3 bell peppers (a mix of green and red or roasted peppers)
- 1 head of garlic
- 3 tablespoons of tomato paste (or homemade tomato juice)
- 4-5 tablespoons of oil (olive or sunflower)
- Salt, pepper, thyme (to taste)
- 200 ml white wine

II. Step-by-step preparation

1. Preparing the ingredients
Cleaning and chopping the vegetables is an essential step in this process. Start by cleaning the mushrooms with a damp cloth, avoiding washing them with water to prevent them from soaking. Then slice them thinly. You can use cultivated or wild mushrooms, each having its own unique flavors.

2. Boiling the mushrooms
Place the cleaned mushrooms in a pot with cold water and add a little salt. Bring to a boil and let simmer for 5-10 minutes. This will help remove impurities and improve the texture. After boiling, drain the mushrooms and set them aside.

3. Preparing the vegetables
In a large pot, heat the oil over low heat. Add the finely chopped onion and the chopped head of garlic. Cook until the onion becomes translucent and starts to caramelize, about 5-7 minutes. This step will give the stew a deep and rich flavor.

4. Adding the peppers and zucchinis
Cut the peppers into thin strips (if they are roasted, you can tear them by hand, adding a rustic touch). Add them to the pot along with the peeled and diced zucchinis. Stir well and let the vegetables sauté together for 5-10 minutes until they start to soften.

5. Adding the eggplant and mushrooms
Now is the time to add the peeled and diced eggplants, as well as the previously cooked mushrooms. Mix all the ingredients, then season with salt, pepper, and thyme. Add the 3 tablespoons of tomato paste or tomato juice, stirring to blend the flavors. This will give the stew a pleasant acidity.

6. Cooking the stew
Pour half a cup of water over the vegetable mixture and cover the pot with a lid. Let it simmer on low heat for 20-25 minutes, stirring occasionally to prevent sticking. This technique will allow the vegetables to cook evenly and release their natural juices.

7. Adding the wine
When the vegetables are nearly done, add the 200 ml of white wine. This will add an extra complexity of flavor, and the alcohol will evaporate, leaving behind only the delicious aromas. Let the stew simmer for another 10 minutes until the liquid reduces and the flavors concentrate.

8. Serving and variations
The vegetable stew can be served hot or cold, making it versatile for different occasions. You can accompany it with a slice of fresh bread or polenta for a traditional meal. You can also add feta cheese or parmesan on top for an extra burst of flavor.

III. Useful tips

- Use fresh vegetables for the best results. The season in which the vegetables are harvested can significantly influence the final flavor of the dish.
- You can experiment with different types of wine, each bringing a unique note. A dry white wine will provide a pleasant acidity, while a sweet wine can add a touch of sweetness.
- If you want a spicier stew, add some chili peppers or chili flakes during cooking.

IV. Nutritional benefits

This stew is not only delicious but also healthy. Vegetables are an excellent source of vitamins, minerals, and antioxidants. Mushrooms are rich in plant-based proteins, while eggplants and zucchinis are low in calories, making this recipe a perfect choice for a balanced diet.

Approximate calories per serving: 150-200 kcal (depending on the oil used and the amount of tomato paste).

V. Frequently asked questions

1. Can I substitute the white wine?
Yes, if you prefer an alcohol-free version, you can use vegetable broth or water.

2. Can I add other vegetables?
Of course! Carrots, potatoes, or peas are excellent options to enrich the texture and flavor of the stew.

3. How can I store the stew?
The stew keeps well in the refrigerator for 3-4 days, and the flavor actually improves the next day when the flavors have had time to meld.

With every bite of this vegetable stew with mushrooms, you will discover not only a tasty dish but also a rich culinary tradition that brings together simple yet characterful ingredients. Enjoy your meal!