Ragout with pumpkin, mushrooms and sause lecho

Ragout with pumpkin, mushrooms and sause lecho


Pumpkin 350 g
Zucchini 1 piece
Oyster mushrooms 80g
½ onion head
½ yellow bell pepper pieces
½ red pepper pieces
Chili 7g
Tomatoes 2 pieces
1 clove garlic
½ lemon pieces
Olive oil 40 ml
2 stalks of thyme
Cilantro (coriander) 4 stalks
Clove 4 pieces
Salt to taste
Ground black pepper to taste


1. Peeled zucchini cut into circles about a centimeter thick, and the pumpkin – without the peel and seeds – slices of the same size. Sprinkle vegetables peel, removed from half a lemon, add the lemon juice and about a third of olive oil, salt and leave to marinate.
2. Cut off the top of the bulb and plug it clove buds – so they will then be easier to remove from the sauce. Onion, chili pepper and cut into thin strips and fry in the olive oil until soft. Add grated tomatoes, stir and leave to languish under the hood at the minimum heat.
3. Heat the remaining oil in a skillet, fry the garlic and oyster petals until golden brown. In a single layer expanded in a saucepan pumpkin between her slices put mushrooms, zucchini put second tier and thyme, sprinkle with coriander leaves part, salt and pepper. Pour a glass of water and to boil, reduce heat and cover.
4. Twenty minutes later, a vegetable stew with oyster mushrooms can be removed from the heat. The main thing is to become soft pieces of pumpkin: zucchini on the second floor this time will definitely be ready. Peppers and tomatoes are languishing on the stove almost half an hour, has turned into a thick sauce – you just pull out the top of the bulb with cloves.
5. It remains to be expanded in a plate of vegetables with mushroom sauce and pour their lecho. Garnish with cilantro leaves coaster stew. If desired, season with all this color composition freshly ground black pepper.

Ragout with pumpkin, mushrooms and sause lecho. Recipe: http://goo.gl/Ieq479

Posted in Main dishes
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