Vegetable stew with champignons
2 servings
30 minutes
Vegetable stew with mushrooms is a fragrant and rich dish of European cuisine that captivates with its simplicity and harmony of flavors. The origins of this recipe trace back to traditional peasant stews where fresh vegetables were combined with accessible herbs and spices. Tender mushrooms infused with the aromas of Provençal herbs blend with juicy zucchini, sweet carrots, and golden onions to create a pleasant texture and rich taste. Sesame seeds add a light nutty note, while ground red pepper gives the dish a spiciness. This stew is perfect as a standalone dish or side, pairing well with rice, potatoes, and fresh bread. Its ease of preparation makes it an excellent option for family dinners or cozy lunches.
1
Chop the onion and fry in sunflower or olive oil until golden.
- Onion: 1 piece
- Olive oil: 5 ml
2
Add diced zucchini to the onion and sauté over low heat.
- Zucchini: 1 piece
3
After 5 minutes, add the chopped mushrooms and then the diced carrots.
- Button mushrooms: 100 g
- Carrot: 1 piece
4
Add sesame seeds 5 minutes before the cooking is done.
- Sesame seeds: 10 g
5
Fry everything over medium heat until the water released by the mushrooms evaporates. Add salt, ground red pepper, and Provençal herbs to taste.
- Ground red pepper: 1 g
- Herbes de Provence: 5 g
