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!

Summary

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

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Instructions

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!