Porcini mushrooms with vegetables and herbs
4 servings
25 minutes
White mushrooms with vegetables and herbs are a vibrant expression of Russian cuisine, combining the delicate taste of forest mushrooms with the aroma of fresh vegetables and greens. This dish has roots in the traditions of Russian village cooking, where mushrooms were an important part of the diet. Fried in olive oil, white mushrooms acquire a rich flavor, while the addition of carrots, celery, and onions gives the dish a pleasant sweetness and depth. Oregano and garlic add spiciness, while fresh tomatoes provide a slight tanginess. The final touch is parsley and basil, which refresh the dish and make it particularly aromatic. It pairs wonderfully with bread or a side dish and will be a magnificent addition to any meal, conveying the warmth of home cooking.
1
Chop the tomato. Also chop the garlic, celery, carrot, parsley, and basil.
- Tomatoes: 0.5 piece
- Garlic: 1 clove
- Celery: 1 stem
- Carrot: 1 piece
- Chopped parsley: to taste
- Basil: 2 sprigs
2
Clean and slice any mushrooms. Put garlic, celery, onion, and carrot in a pan with 2 tablespoons of oil. Fry until soft.
- White mushrooms: 500 g
- Garlic: 1 clove
- Celery: 1 stem
- Onion: 1 head
- Carrot: 1 piece
- Olive oil: 100 ml
3
Add mushrooms to the pan and fry, stirring, for 5 minutes. Then add the tomato. Sprinkle with oregano, salt, and pepper. Cook for another 10 minutes, stirring occasionally.
- White mushrooms: 500 g
- Tomatoes: 0.5 piece
- Oregano: pinch
- Salt: to taste
- Ground black pepper: to taste
4
Remove the pan from the heat. Sprinkle everything with parsley and basil. Drizzle with a little oil, mix, and serve.
- Chopped parsley: to taste
- Basil: 2 sprigs
- Olive oil: 100 ml