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Sauté of mushrooms
Such an original and hearty sauté of mushrooms and tomatoes, which contains a large quantity of mushrooms, can be consumed 'solo' as a satisfying lunch, or served with any porridge, mashed potatoes, or a piece of fluffy lavash. It can also be used as a filling for a hearty yeast pie. The large amount of champignons in the recipe makes the sauté incredibly fragrant and spicy. It will please all mushroom lovers.
This basic recipe can be modified or supplemented at your discretion. Add pieces of cayenne pepper, fresh cilantro, basil, and even pieces of pumpkin or eggplant to the preparation. In each variation, you can enrich and improve your daily menu, making it more original and appetizing.
For vegetable stew with mushrooms, you can use freshly purchased (or foraged) champignons or those that you previously froze. In the second option, you will get an equally appetizing and spicy dish that will delight your family and diversify your everyday table.
Thanks to the fact that making mushroom sauté takes no more than half an hour, there is no need to prepare it in advance. By chopping all the vegetables and heating them for the required amount of time, you can serve a hot and healthy dish at the table.
Caloric content: 30 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- 600 grams of champignons;
- 2 cloves of garlic;
- 300 grams of tomatoes;
- 1 bell pepper;
- salt;
- oil for frying.
Preparation:
- Rinse the snow-white mushrooms under running water and slice them into segments (depending on the size of the champignons).
- Place the raw materials in a sauté pan with hot oil. Cook them until all the moisture evaporates.
- Slice the bell pepper of any kind or shade into strips and add to the preparation.
- At the next stage, add pieces of tomatoes to the container. In winter, we can substitute them with canned red fruits. Add a pinch of salt. If desired, add pieces of chili.
- Mix all the ingredients.
- Stew the fragrant mushroom mixture for 17-20 minutes. Add the minced garlic to the sauté pan and heat it for another 2-3 minutes. Serve the sauté of champignons and tomatoes immediately.
