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Mushroom ragout with vegetables

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Mushroom ragout with vegetables

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.


Cooking time- Number of servings-

Ingredients for Mushroom ragout with vegetables




Step-by-step instruction of cooking Mushroom ragout with vegetables


Step 1

Heat in a deep saucepan oil. Cut onion finely, carrot RUB on a coarse grater. Sauté onions and carrots in the butter lightly


Step 2

Finely chop bell pepper, add to the skillet the onions and carrots, cook another 5-7 minutes


Step 3

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


Step 4

Here also pour in the tomato puree. If you use tomatoes in own juice - then chop them with a blender


Step 5

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.


Step 6

At the very end add in the chopped garlic stew


Step 7

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.