Zucchini and mushroom stew with kefir
2 servings
40 minutes
Zucchini and mushroom stew with kefir is a delicate, aromatic dish of European cuisine that combines the creamy texture of kefir with the earthy flavor of shiitake mushrooms. This stew has a slight tang balanced by the sweet notes of young zucchinis and warm spices like curry, ginger, and rosemary. Historically, such dishes were prepared in rural homes in Europe using seasonal vegetables and simple cooking methods. The addition of kefir to the mushroom stew enriches the flavor, while butter adds creaminess. This stew is perfect as a light standalone dish or as a side to meat and fish. It warms on cool days but also refreshes in summer due to its lightness.
1
Chop the mushrooms. Take a pot or saucepan, pour in the kefir, and bring to a boil. Add the mushrooms and cover with a lid. Simmer on low heat for 10-15 minutes. The mushrooms and kefir will resemble soup.
- Shiitake mushrooms: 400 g
- Kefir: 1 glass
2
Cut the zucchini into half rings. Heat a large pan, add a tablespoon of butter and a splash of olive oil (to prevent the butter from burning). Add the zucchini and cook on low heat with a lid.
- Baby courgettes: 700 g
- Butter: 1 tablespoon
3
Pour the mushrooms and their broth into the pan with the zucchini. Add salt (I use Himalayan salt). Add rosemary, ginger, and curry (yellow). Simmer for 20 minutes until the mushrooms are cooked.
- Shiitake mushrooms: 400 g
- Coarse salt: to taste
- Ground dried rosemary: 2 teaspoons
- Curry powder: 2 tablespoons
- Ground ginger: 2 teaspoons
