Pumpkin Stewed with Mushrooms
by Editorial Staff
An interesting side dish that harmoniously combines the sweetness of pumpkin and the taste of mushrooms. Pumpkin stewed with onions and carrots turns out to be very tender, and mushrooms make the dish nourishing. Pumpkin season is quite long, so take note of this original recipe!)
Cook: 40 mins
Servings: 3
Ingredients
- Pumpkin – 300 g
- Champignons – 250 g
- Onions – 80 g (1 pc.)
- Carrots – 80 g (1 pc.)
- Salt – 1-2 pinches (to taste)
- Ground black pepper – 1 pinch (to taste)
- Fresh parsley – 10 g (2-3 sprigs)
- Vegetable oil – 3 tbsp
Directions
- Prepare all the necessary foods according to the list. I have champignons, but you can take other mushrooms, with forest ones it will be especially fragrant. Gently peel the pumpkin (you can use a vegetable peeler) and, if any, from the inside with seeds. Peel and rinse carrots.
- Peel, rinse and dry onions. Cut the onion into quarters (you can use half rings or small cubes).
- Cut the pumpkin into thin quarters of circles (or small pieces, it all depends on the shape of the pumpkin).
- Grate the carrots on a medium grater (or a grater for Korean carrots).
- Wash the champignons, dry, freshen the slices on the legs and cut into small pieces.
- Preheat a frying pan, pour in vegetable oil and put pumpkin, onions, carrots and mushrooms. Fry over medium heat for 3-4 minutes, stirring occasionally.
- Pour 150 ml of water into a frying pan, add salt and ground pepper. You can use your favorite seasonings if you like.
- Rinse parsley, shake, chop finely and add to the pan. Simmer vegetables over low heat, covered for 25-30 minutes, until the pumpkin is cooked.
- Pumpkin stewed with mushrooms is ready. This pumpkin can be served as an independent dish, as well as with poultry, fish, rice, baked potatoes or buckwheat.
Enjoy your meal!
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