Mushroom ragout with vegetables
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When placing a prescription, I pointed out that this is a side dish. But really, this stew can be used for other purposes, as I'll explain in the recipe.
Ingredients for Mushroom ragout with vegetables
- Onion - 200 g
- Carrots - 200 g
- Pepper - 200 g
- Mushrooms - 400 g
- Puree tomato - 600 ml
- Soy sauce - 3 tbsp.
- Salt - 2 tsp.
- Sugar - 2 tbsp
- Vegetable oil - 100 ml
- Garlic - 5 a tooth.
- The mixture of peppers - 1/2 tsp.
Step by step instruction of cooking Mushroom ragout with vegetables
Heat in a deep saucepan oil. Cut onion finely, carrot RUB on a coarse grater. Sauté onions and carrots in the butter lightly
Finely chop bell pepper, add to the skillet the onions and carrots, cook another 5-7 minutes
Add the vegetables to the mushrooms. I have a frozen mix of wild mushrooms, you can take any other (boiled or frozen). Mix mushrooms with vegetables
Here also pour in the tomato puree. If you use tomatoes in own juice - then chop them with a blender
Add ragu sauce "Taco". I am loyal to my tastes, and I use the sauce TM Kikkoman.
Add to the stew salt, sugar and pepper mixture. Stir, bring to a boil, reduce heat to low and simmer all together, stirring occasionally for about 20 minutes.
At the very end add in the chopped garlic stew
This stew is delicious hot or cold.
Hot is a great side dish and a separate dish. In Alliance with potatoes, rice, buckwheat or other grains is a complete meatless lunch or dinner.
Cold is a great snack. In addition to the fried potatoes were just perfect. Delicious just put the cold stew on a slice of brown bread.
As a filling soup - a stew you will always come to the rescue! A couple of spoons of this a stew instead of a soup refills - save your time in the kitchen.
Stews well stored in a glass jar in the refrigerator up to six weeks. It can be frozen in the container after defrosting it does not lose its properties.