Vegetable stew with wine
4 servings
40 minutes
Vegetable stew with wine is a classic dish of French cuisine that embodies simplicity and sophistication. Its roots trace back to rural traditions where the combination of fresh vegetables, aromatic herbs, and wine creates a rich flavor and appetizing texture. Tender zucchini, juicy tomatoes, and savory mushrooms simmered in white wine with lemon juice and oregano form a harmonious bouquet of aromas. The light acidity of the wine highlights the freshness of the ingredients while parsley adds a finishing touch of brightness. This versatile dish is perfect as a standalone treat or as an accompaniment to noodles, rice, or crusty bread. It carries the warmth of home cooking and the subtle mastery of French culinary traditions.
1
Wash the zucchini and slice it into 5 mm thick rounds, and dice the onion. Crush the garlic. Clean the mushrooms and slice them thickly.
- Courgette: 750 g
- Onion: 2 heads
- Garlic: 1 clove
- Button mushrooms: 150 g
2
Fry zucchini, onion, and garlic in olive oil for 3 minutes.
- Courgette: 750 g
- Onion: 2 heads
- Garlic: 1 clove
- Olive oil: 4 tablespoons
3
Squeeze the juice from the tomatoes and chop them coarsely. Place in the pan with the zucchini and add the juice.
- Tomatoes in their own juice: 420 g
4
Add mushrooms, wine, broth, oregano, and lemon juice to the vegetables. Simmer uncovered for 15 minutes, allowing excess liquid to evaporate.
- Button mushrooms: 150 g
- Dry white wine: 6 tablespoons
- Vegetable broth: 2 teaspoons
- Fresh chopped oregano leaves: 1 teaspoon
- Lemon juice: 1 tablespoon
5
Wash and chop the parsley. Season the stew with pepper and sprinkle with parsley.
- Parsley: 1 bunch
- Ground black pepper: to taste
6
You can serve noodles, rice, or crispy white bread as a side dish.
