Stewed vegetable ragout with mushrooms
4 servings
30 minutes
Vegetable stew with mushrooms is the essence of French cuisine, where the simplicity of ingredients meets the richness of flavor. This dish originates from Provence, where vegetables are slowly stewed to reveal their natural aromas and textures. Tender mushrooms, juicy zucchini, sweet peppers, and ripe tomatoes create a harmonious blend of tastes, while cabbage adds softness and depth. Light stewing in vegetable oil with onions and garlic makes the stew rich and aromatic. It is perfect as a standalone dish or as a side to meat or fish. Ideal for a light dinner or warm family lunch, this stew warms the soul and delights the palate. Its versatility allows for experimentation with favorite spices and herbs.
1
We clean the mushrooms and cut them into not very large pieces.
- Fresh mushrooms: 400 g
2
Peel the zucchini and cut it into cubes (not small, as zucchini cooks easily and releases juice)
- Zucchini: 500 g
3
Heat the pan with vegetable oil, not adding too much. Add the mushrooms and simmer covered for 3-4 minutes.
- Vegetable oil: 10 ml
- Fresh mushrooms: 400 g
4
Add zucchini to the mushrooms and simmer under the lid for 2 minutes.
- Zucchini: 500 g
5
We cut the cabbage, don't spare it (it will stew and become very soft and tasty)
- White cabbage: 400 g
6
We chop the pepper and tomatoes, then put everything in the pan.
- Green pepper: 250 g
- Tomatoes: 300 g
7
Chop the onion and add it.
- Onion: 250 g
8
Simmer for 10 minutes, add a little water, remember to salt and pepper, simmer for another 10 minutes and the dish is ready!
- Ground black pepper: 10 g