Mushrooms Baked with Young Vegetables and Green Peas
by Editorial Staff
Early vegetables are especially delicate, while young green peas can be cooked in the pods. Mushrooms baked with young vegetables and green peas are a bright, tasty, and, of course, healthy dish.
Cook: 1 hour
Servings: 6
Ingredients
- Champignons – 300 g
- Young potatoes – 300 g
- Zucchini – 100 g
- Carrots – 50 g
- Cauliflower – 250 g
- Fresh green peas, in pods – 200 g
- Onions – 70 g
- Garlic – 2 cloves
- Hard cheese – 250 g
- Apple cider vinegar – 50 ml
- Sugar – 0.5 teaspoon
- Mayonnaise – 50 g
- Olive oil – 50 ml
- Fresh dill – 30 g
- Salt to taste
Directions
- Peel carrots, wash potatoes, zucchini, and mushrooms. Chop the onion.
- Pour 100 ml of water into vinegar and add sugar there. Put the onion in this marinade, tamp and leave for 15 minutes.
- Cut off the stalk of pea pods and remove the longitudinal vein, otherwise, the fruits will be tough. Cut the pods in half. Cut the zucchini into slices, add a little salt. Cut the carrots into strips.
- Boil cauliflower for a minute, rinse with cold water, and disassemble into inflorescences.
- Cut large potatoes and leave small roots intact. Fry the potatoes in oil until lightly blushing.
- Fry the carrots in the same way. Add green peas to the pan to the carrots.
- Put the fried potatoes, carrots, green peas in a mold. Spread evenly in the shape of a cauliflower inflorescence. Squeeze the pickled onion and arrange it on top.
- Lightly fry the zucchini in oil. Mix the garlic with mayonnaise.
- Cut large mushrooms in half. Put mushrooms in a mold, coat with prepared mayonnaise. Arrange the zucchini on top.
- Cover the form with foil. In a preheated oven at 190 degrees, vegetables will simmer for about 40 minutes.
- Then remove the foil, sprinkle the dish with grated cheese, and leave the mold for another 3 minutes in the hot oven.
- Sprinkle the baked vegetables with mushrooms with chopped fresh dill before serving.
- Mushrooms baked with vegetables can be served.
Bon Appetit!
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