Composition / ingredients
Step-by-step cooking
Step 1:
How to make a stew of mushrooms and bell pepper? Prepare the products listed in the list. Tomatoes take juicy, you can not dense, because for this dish it is not required that they keep the shape. Fresh mushrooms are suitable for any: champignons, oyster mushrooms and forest mushrooms. Frozen mushrooms can also be used, but they must first be thawed first in the refrigerator, and then at room temperature. And be sure to drain all the liquid.
Step 2:
Rinse the bell pepper, cut in half, remove the seeds, cut into half rings. Bulgarian pepper for this dish I advise you to take multicolored (red, yellow, green), then the stew will turn out bright, colorful, beautiful and appetizing in appearance.
Step 3:
Wash the tomatoes, pour boiling water over them. With a sharp knife, make incisions on the fruits crosswise and remove the skin. Then cut into slices or slices.
Step 4:
Wash the mushrooms well from dirt using a special brush for washing vegetables. Put them on paper towels and dry them from excess moisture. Clean it up. Miniature champignons up to 2 cm in size can not be cleaned, just rinse them thoroughly. Peel the larger mushrooms from the films. Cut them into small slices.
Step 5:
Peel the onion, rinse with cool water and cut into small cubes.
Step 6:
Heat refined vegetable oil in a frying pan. I used olive oil, but you can take sunflower oil. Put the mushrooms and onions in a preheated frying pan. Add salt and pepper to taste and fry for about 20 minutes over medium heat, stirring occasionally.
Step 7:
Then pour a little water into the pan (about 3-4 tablespoons. spoon), mix everything and simmer for about ten minutes.
Step 8:
Send tomatoes and bell peppers to the pan with mushrooms. Add seasonings for vegetables, a pinch of nutmeg. Simmer for about 20 minutes under the lid over low heat.
Step 9:
Put the finished mushroom and bell pepper stew on a platter. You can decorate with fresh cucumber, cut into thin rings and leaves of fresh parsley. Serve for dinner as an independent dish or a side dish to meat, poultry, fish.
Mushroom stew with vegetables may well be an independent dish, but if you want a more satisfying option, serve it with a side dish. Mashed potatoes, pasta, rice, buckwheat are perfect.
Tomatoes in this recipe can be replaced with ketchup, tomatoes in their own juice or tomato paste. Choose the proportions to your taste.
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Sweet pepper - 27 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Nutmeg - 556 kcal/100g
