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Second course
Oyster mushrooms stewed with vegetables

Oyster Mushrooms Braised with Vegetables

Superb oyster mushrooms braised in tomato sauce! Mushrooms with tomatoes are delicious both hot and cold. They make a wonderful snack on their own, or an accompaniment to meat or potatoes.

Pearl

Recipe author

Composition / ingredients

Servings:

Oyster mushrooms

150

Bell pepper

Onion

Carrots

Tomatoes

170

Garlic

Sour cream

Vegetable oil

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 63 % 10 g

Carbohydrates 25 % 4 g

117 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise oyster mushrooms with tomatoes and other vegetables? First, get your mushrooms, vegetables, and herbs ready.
Step 2:

Peel the carrot, onion, and garlic; halve the pepper and remove the stem, core, and seeds. Wash everything thoroughly. Chop the onion however you like, and shred the carrot on a medium grater.
Step 3:

Heat the vegetable oil in a skillet and add the onion and carrot to sauté. Stir occasionally and cook until the onion is golden and fragrant.
Step 4:

Add the bell pepper, cut into half-rings or sticks. Fry for a few more minutes (5 to 10).
Step 5:

Add the pre-cut oyster mushrooms to the sautéed vegetables. Cut the mushrooms into larger or medium pieces, whichever you prefer. If you chop them smaller, they'll cook a bit faster than large pieces.
Step 6:

Next, add the chopped tomatoes. If you like, you can peel the tomatoes first: pour boiling water over them, let them sit a couple of minutes, then drain and slip off the skins easily.
Step 7:

Cover the skillet and braise the vegetables and mushrooms over low heat until done (20 to 40 minutes — go mainly by how done the mushrooms are). Lift the lid now and then to check that there's enough liquid and the dish isn't scorching. Usually the tomato juices are enough to braise the vegetables. If there isn't much liquid, add just a little boiling water to the skillet.
Step 8:

Stir the finely chopped garlic and sour cream into the finished dish and salt to taste. Mix and leave it on the heat, uncovered, for three to five minutes. If you're not big on the taste of garlic, feel free to leave it out.
Step 9:

Sprinkle the finished oyster mushrooms with fresh herbs — dill, parsley, or green onion all work. Add a pinch of ground allspice if you like.

Instead of oyster mushrooms, you can use button mushrooms — they come out very tasty too! Add the sour cream at the end if you like; without it you get a different but equally appealing dish. Enjoy!