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


  • 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


  1. Products for mushroom hodgepodge in front of you.
  2. Peel the onion, wash and cut into cubes.
  3. Peel the carrots, wash and grate on a coarse grater.
  4. Pour 3 tablespoon into a saucepan. tablespoons of vegetable oil. Layout the onions. Fry, stirring occasionally, over medium heat for 1-2 minutes.
  5. Then put the carrots and simmer together, 2-3 minutes.
  6. 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.
  7. Add tomato paste and flour to onion and carrot, stir. You can add some water. Simmer for 2 minutes.
  8. Cut pickled cucumbers into cubes.
  9. Add cucumbers to vegetables, stir and simmer for another 5 minutes.
  10. Then add the prepared mushrooms. Simmer for 5 minutes.
  11. Open a jar of olives. Boil the kettle.
  12. 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.
  13. Wash and finely chop the herbs.
  14. 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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