Vegetarian Mushroom and Zucchini Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mushrooms
- 2 zucchini
- 2 tomato (s)
- 1 onion (s)
- 2 tablespoon sunflower oil
- 1 teaspoon tomato paste
- 2 cloves garlic
- 1 shot white wine
- 1 tablespoon cornstarch
- 50 g cream
- Parsley, dried
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and a clove of garlic. Wash the mushrooms and zucchini and cut into small pieces.
- Heat the oil and briefly fry the onion in it. After about a minute, add the tomato paste and a little pepper and sweat. Then add the mushrooms, season with salt and sauté. After about five minutes, when they have dispensed some liquid, add the zucchini pieces, the chopped garlic and the whole tomatoes. Deglaze with the white wine. Simmer for about ten minutes with the pot closed. Then fish out and peel the tomatoes, mash the meat and put in the saucepan.
- When the zucchini are soft enough, crush the second clove of garlic with the garlic press and add. If you don`t like garlic, you can of course do without it. Then turn off the stove and let the pot stand on the hot plate. Mix the cornstarch with the cream until smooth and add to the sauce while stirring so that it thickens. Finally add the parsley and, if necessary, salt and pepper.
- Tastes very good with pasta or rice with Parmesan.
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