Zucchini and Champignon Appetizer
by Editorial Staff
Zucchini dishes will be complemented by a zucchini and champignon appetizer with sour cream and herbs. Stewed zucchini with mushrooms in sour cream sauce is easy to cook, the dish is light, tasty.
Cook: 45 mins
Servings: 4
Ingredients
- Zucchini (zucchini) – 500 g
- Champignon mushrooms (not small) – 300 g
- Onions (small) – 1 pc.
- Greens (dill, green garlic, parsley) – 20-30 g
- Butter – 50 g
- Vegetable oil for frying – 1 tbsp
- Sour cream (or mayonnaise) – 100 ml + for serving (to taste)
- Salt to taste
- Ground black pepper – to taste
Directions
- Peel and cut the zucchini into strips.
- Cut the champignons into slices.
- Put mushrooms and zucchini in a frying pan with heated butter. Fry for 5 minutes, stirring occasionally, over high heat.
- At this time, finely chop the onion and fry it separately in heated vegetable oil until golden brown.
- Mix sour cream with finely chopped dill, salt and pepper.
- When the zucchini and champignons are lightly fried, add to them sautéed onion, finely chopped green garlic and sour cream with dill. Stir and simmer for 15 minutes.
- If the liquid has evaporated, then the dish is ready.
- Chop the parsley.
- Let the zucchini and champignon appetizer cool slightly, put on a plate, add a little sour cream (or mayonnaise), sprinkle with parsley and serve.
- Stewed squash with mushrooms can be served on toast (fried slices of bread).
Tasty, try it!
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