Mushroom Hodgepodge (Lean)
by Editorial Staff
I wanted a hodgepodge, but there was no meat in the house. I looked – there are mushrooms. And then I’ll make a mushroom!)) Well, it’s a very tasty mushroom hodgepodge!
Cook: 40 mins
Servings: 6
Ingredients
- Champignons – 500 g
- Bulb onions – 1 pc.
- Carrots – 1-2 pcs.
- Tomato paste – 2 tbsp
- Flour – 1 tbsp
- Vegetable oil – 6 tbsp
- Pickled cucumbers – 2-4 pcs.
- Black olives – 1 jar (200 g)
- Salt – 1 teaspoon
- Pepper – a pinch
- Bay leaf – 2 pcs.
- Water – 2 l
- Fresh herbs – 1 bunch
- Lemon – to taste
Directions
- Products for mushroom hodgepodge in front of you.
- Peel the onion, wash and cut into cubes.
- Peel the carrots, wash and grate on a coarse grater.
- Pour 3 tablespoon into a saucepan. tablespoons of vegetable oil. Layout the onions. Fry, stirring occasionally, over medium heat for 1-2 minutes.
- Then put the carrots and simmer together, 2-3 minutes.
- Wash the mushrooms and cut into pieces. Pour 3 tablespoon into the pan. tablespoons of vegetable oil. Layout the mushrooms. Fry over medium heat, stirring occasionally, for 5-6 minutes.
- Add tomato paste and flour to onion and carrot, stir. You can add some water. Simmer for 2 minutes.
- Cut pickled cucumbers into cubes.
- Add cucumbers to vegetables, stir and simmer for another 5 minutes.
- Then add the prepared mushrooms. Simmer for 5 minutes.
- Open a jar of olives. Boil the kettle.
- Layout the olives. Pour boiling water over, salt and pepper, add the bay leaf. Cook the mushroom hodgepodge for 7-10 minutes under the lid.
- Wash and finely chop the herbs.
- That’s it, lean mushroom hodgepodge is ready! Sprinkle with herbs before serving. You can put a slice of lemon on a plate.
Enjoy your meal!
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