Vegetable Mushroom Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 peppers
- 2 onions)
- 1 leek
- 1 carrot (s)
- 1 medium zucchini
- 500 g mushrooms
- 200 ml vegetable stock
- 1 cup sour cream
- 0.5 teaspoon ½ paprika powder
- 1 pinch (s) chili powder
- Salt and pepper
- 1 teaspoon curry powder
- Butter, for frying
- flour
- water
Print Recipe
Pin Recipe Instructions
- Clean all ingredients and cut into cubes.
- Fry the mushrooms in the hot butter on the highest setting and simmer until all the water has evaporated. Then add the onions and peppers and cook on a low heat for 5 minutes. Now add zucchini and carrots and sauté for 5 minutes. Add the curry, paprika powder, chili powder, salt and pepper and stir well. Now add the vegetable stock and simmer for another 5 minutes. Finally add the leek and sour cream and finish cooking for about 10 minutes on a low heat. If you like, you can add a little flour mixed with water to make the sauce a little thicker.
- I prefer to eat rice with it.
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