Zucchini stew with mushrooms
Description
The dish is prepared without unnecessary complications. Zucchini and mushroom stew is very simple yet delicious, suitable as a side dish to meat or as a standalone meal for those who prefer light food, as well as for vegetarians. This stew is easy to make: the vegetables are sautéed separately over high heat (very quickly), then added one by one into a pot or saucepan, where they simmer in water over low heat, covered. Many recommend adding salt and spices 5 minutes before the end of cooking, but I do it 20–25 minutes before finishing, and the result is still very tasty! Wishing you success. The ready dish can now be served.
Instructions
- 1
Step 1
We wash all the vegetables, peel them, and cut them into pieces of any size. However, it is best to cut them into cubes.
- 2
Step 2
Potatoes can be cut into strips.
- 3
Step 3
We fry almost all the vegetables separately (quickly and over high heat) and place them into a common pot. We pour in water and simmer over low heat.
- 4
Step 4
Then add the slightly fried potatoes to the pot.
- 5
Step 5
Then quickly sauté the mushrooms and add them to the pot. If needed, add a little more water. Season with salt and pepper to taste.
- 6
Step 6
Then add the fried eggplants. Mix well.
- 7
Step 7
Finally, fry the zucchini and add them to all the other vegetables.
- 8
Step 8
Add the tomatoes to the pot last, but do not fry them beforehand! Mix everything, adjust salt, add spices. Cover with a lid and simmer over low heat for about 30 minutes. If there is too much liquid, remove the lid and increase the heat.
- 9
Step 9
Serve at the table.