Mushroom ragout
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Contents
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ingredients
2 pcs zucchini 1 pcs leek 1 tbsp oil 1 pcs green pepper 1 pcs red pepper a little salt a little ground black pepper 250 g mushrooms 2 tbsp plain flour 250 ml vegetable broth 5 tbsp sterilized peas
procedure
1.
Peel the courgettes and cut into cubes. Chop the white part of the leek and fry briefly in oil, add the courgettes and the chopped peppers, season with salt and pepper and simmer without basting for about 10 min.
2.
Stir in the sliced mushrooms, saute briefly and dust with flour. Stir in the stock and simmer for a further 15 min.
3.
After adding the peas, reheat the ragout, but do not simmer any more. A suitable side dish is boiled potatoes.
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