Green Beans, Stewed with Green Peas and Mushrooms, in Tomato Sauce

This interesting, juicy dish is made from two types of mushrooms, green beans with green peas, onions and carrots. A great addition to any side dish! The dish can be prepared all year round – we take frozen beans and peas out of season.

Cook: 50 mins

Servings: 4

Ingredients

• Green beans (frozen) – 200 g
• Green peas (frozen) – 200 g
• Champignons – 180 g
• Oyster mushrooms – 160 g
• Onions – 140 g
• Carrots – 100 g
• Tomato juice – 150 g
• Salt – 1 teaspoon
• Ground black pepper – on the tip of a knife
• Vegetable oil (for frying) – 3 tbsp

Directions

1. In a saucepan, bring about 2 liters of water to a boil. Add frozen peas and green beans to boiling water. After boiling, cook for 5-6 minutes and drain in a colander.

   

2. Rinse the champignons and oyster mushrooms, cut off the dense areas of the oyster mushrooms, and refresh the cut on the stem for the champignons. Cut the prepared mushrooms into large pieces.
3. Peel the onion and cut into small cubes. Peel the carrots and cut into thin strips.
4. Heat vegetable oil in a skillet, add mushrooms. While stirring, fry the mushrooms over medium heat until lightly browned and the liquid evaporated completely.

   

5. Add chopped onions and carrots. Fry everything together, stirring often, for 3-4 minutes.
6. Add boiled peas and beans to vegetables in a skillet.

   

7. Pour in tomato juice, add salt and black pepper, stir. Bring to a boil and simmer for 10 minutes over low heat.
8. Cooked green beans, stewed with green peas and mushrooms, in tomato sauce, can be served both hot and chilled.

Enjoy your meal!