The word raga, translated from the French ragoûter, means "stirs up the appetite". This dish is prepared from vegetables, mushrooms, roots and is filled with a fairly thick spicy sauce. Vegetable stew with mushrooms will not take you much time, but it will turn out to be very juicy, delicate and appetizing, and its delicious aroma will not leave anyone indifferent! Let's take a look at some original and delicious recipes for cooking vegetable stew with mushrooms.
Vegetable stew with mushrooms
Ingredients:
- zucchini - 5 pcs .;
- champignons - 300 g;
- carrots - 3 pieces;
- olive oil - 2 tbsp. spoons;
- white cabbage - 200 g;
- salt, thyme, rosemary, cumin - to taste;
- dill.
Preparation
All vegetables and mushrooms are properly mine, carrots are cleaned. If zucchini is young, peel is not cleaned. Warm up the saucepan, pour a little olive oil and spread, cut into strips of carrots.
When it is fried and softened, add the squash cut into large cubes, chopped cabbage, and simmer the vegetables for about 5 minutes. Then add a little barberry, a pinch of cumin, oregano, thyme and rosemary. If desired, you can put onion in onions.
Champignons cut into slices, add to vegetables and mix everything. Now we salt the stew, mix all the ingredients again, cover with a lid and simmer on low heat for about 20 minutes.
We serve vegetable stew with mushrooms or as an independent dish in hot or chilled form, or in combination with various side dishes, for example with rice, buckwheat.
Potato stew with mushrooms
Ingredients:
- beef - 250 g;
- carrots - 1 piece;
- onions - 2 pcs .;
- potatoes - 3 pcs .;
- water - 150 ml;
- mushrooms - 300 g;
- tomato paste - 1 tbsp. a spoon;
- butter;
- spices, lemon juice - to taste.
Preparation
So, for the preparation of potato-mushroom stew we take meat, wash it, remove the bones and cut into small pieces. Then we clean the onion and shred it with straw.
We clear potatoes and carrots and cut into cubes. Now take a deep sauté pan, put a piece of butter, meat and lightly fry it.
Then pour boiled hot water into the saucepan, cover with a lid and simmer for 30 minutes over low heat. Now add the potatoes, mix. After it is slightly extinguished and becomes soft, we put in the ragout tomato paste. We serve the dish hot, decorated with fresh finely chopped greens!