Pumpkin stew with oyster mushrooms and lecho sauce
2 servings
30 minutes
Pumpkin and squash are the flavors of autumn, available in our region all winter. Alexey Semenov added oyster mushrooms, which, being also a year-round product, smell like a September forest, and zest for freshness. And he steamed it all on tiers to preserve all the valuable beneficial properties of vegetables in winter.
1
Slice the peeled zucchini into rounds about a centimeter thick, and the pumpkin — already without skin and seeds — into slices of the same size. Sprinkle the vegetables with the zest of half a lemon, drizzle with lemon juice and about a third of olive oil, season with salt, and let marinate.
- Zucchini: 1 piece
- Pumpkin: 350 g
- Lemon: 0.5 piece
- Olive oil: 40 ml
- Salt: to taste
2
Cut off the top of the onion and insert clove buds into it - this will make it easier to remove them from the sauce later. Slice the onion, chili, and bell pepper into thin strips and sauté in some olive oil until soft. Add finely grated tomatoes, mix, and let simmer covered on low heat.
- Onion: 0.5 head
- Yellow bell pepper: 0.5 piece
- Red sweet pepper: 0.5 piece
- Chili pepper: 7 g
- Olive oil: 40 ml
- Tomatoes: 2 pieces
- Carnation: 4 pieces
3
Heat the remaining oil in a saucepan, sauté the garlic petals and oyster mushrooms until golden. Arrange a layer of pumpkin in the saucepan, place the mushrooms between the slices, layer zucchini and thyme on top, sprinkle with some cilantro leaves, salt, and pepper. Pour in half a glass of water, and when it boils, reduce the heat and cover with a lid.
- Olive oil: 40 ml
- Garlic: 1 clove
- Oyster mushrooms: 80 g
- Pumpkin: 350 g
- Zucchini: 1 piece
- Thyme: 2 stems
- Coriander: 4 stems
- Salt: to taste
- Ground black pepper: to taste
4
After about twenty minutes, the vegetable stew with mushrooms can be taken off the heat. The main thing is that the pieces of pumpkin should be soft: the zucchini on the second layer will definitely be ready by this time. The peppers and tomatoes, simmering on the stove for almost half an hour, have already turned into a thick sauce — you just need to remove the top of the onion with the clove.
- Pumpkin: 350 g
- Zucchini: 1 piece
- Tomatoes: 2 pieces
- Onion: 0.5 head
- Carnation: 4 pieces
5
Arrange the vegetables with mushrooms on plates and drizzle them with lecho sauce. Garnish the piles of stew with cilantro leaves. Optionally, you can season this colorful composition with freshly ground black pepper.
- Coriander: 4 stems
- Ground black pepper: to taste