To prepare a delicious vegetable stew with mushrooms, we start by ensuring we have all the necessary ingredients at hand. We begin with fresh mushrooms, which we carefully clean, removing any impurities. After cleaning them, we wash them under a stream of cold water and cut them into cubes, making sure they are of uniform size for even cooking. The kohlrabi, an often underestimated ingredient, will add a sweet flavor to our dish, so we peel it and cut it into similar cubes as the mushrooms.
Next on the list are the carrots and parsley. We slice the carrots into thin rounds so they cook faster and release their aroma. The parsley, which we will use both at the beginning and at the end, is finely chopped, taking care to keep a few whole leaves for garnish.
In a large skillet, we heat 50 ml of olive oil or vegetable oil, as preferred, and add the finely chopped onion. We let it sauté gently until it becomes translucent and releases its aroma. Then, we add the sliced mushrooms and salt them, letting them sauté together with the onion for about 10 minutes, until the mushrooms reduce in volume and become tender.
Once the mushrooms are ready, we deglaze everything with water, adding the carrot and parsley roots, as well as the chopped kohlrabi. We let the mixture simmer over medium heat, stirring occasionally, until all the vegetables are cooked but still retain a pleasant texture.
Before finishing, we add the finely chopped green parsley, which will add an extra freshness to the dish. We season everything to taste, using seasoning and salt to enhance the flavors of the vegetables. If you want to turn this stew into a heartier dish, add a handful of rice, which will absorb the flavors and turn the dish into a delight.
Serve the stew warm, garnished with a few fresh parsley leaves, alongside a slice of fresh bread or a crunchy green salad. This recipe is not only healthy but also full of color and flavor, perfect for any meal of the day. Enjoy your meal!
Next on the list are the carrots and parsley. We slice the carrots into thin rounds so they cook faster and release their aroma. The parsley, which we will use both at the beginning and at the end, is finely chopped, taking care to keep a few whole leaves for garnish.
In a large skillet, we heat 50 ml of olive oil or vegetable oil, as preferred, and add the finely chopped onion. We let it sauté gently until it becomes translucent and releases its aroma. Then, we add the sliced mushrooms and salt them, letting them sauté together with the onion for about 10 minutes, until the mushrooms reduce in volume and become tender.
Once the mushrooms are ready, we deglaze everything with water, adding the carrot and parsley roots, as well as the chopped kohlrabi. We let the mixture simmer over medium heat, stirring occasionally, until all the vegetables are cooked but still retain a pleasant texture.
Before finishing, we add the finely chopped green parsley, which will add an extra freshness to the dish. We season everything to taste, using seasoning and salt to enhance the flavors of the vegetables. If you want to turn this stew into a heartier dish, add a handful of rice, which will absorb the flavors and turn the dish into a delight.
Serve the stew warm, garnished with a few fresh parsley leaves, alongside a slice of fresh bread or a crunchy green salad. This recipe is not only healthy but also full of color and flavor, perfect for any meal of the day. Enjoy your meal!
Ingredients
For fasting days, there is a delicious and filling soup. We need the following ingredients: 1/2 kg of champignon mushrooms, 1 kohlrabi, 3 bunches of new carrots, 1 bunch of new parsley root, 1 bunch of green parsley, 1 medium onion, 50 ml of oil, 1 handful of rice (optional), salt, and delikat to taste.