Summer pepper mushroom stew
Many people have recently been thinking more and more about proper nutrition. At the same time, they try to avoid fast food, choose a vegetarian restaurant for a wedding, or stop eating spicy food. If you belong to this category of our compatriots, then you will surely have to taste the recipe for a hearty stew of mushrooms and pepper.
Of course, this dish is often not included in the banquet menu, but it surely will appeal to your family members or friends who come to visit.
- champignons 400 grams
- Bulgarian pepper - two large pieces;
- three cloves of garlic;
- tomato paste three tablespoons;
- Sunflower oil, salt, pepper.
Wash the Bulgarian pepper and clean it from the grains. Cut into large pieces (about one centimeter). Set aside. For sunflower oil, place finely chopped garlic, and, for one or two minutes, pass, and then chopped peppers on top.Fry over medium or low heat. In parallel with this, rinse the champignons under running water. Cut them in half or in quarters, so that the pieces are also about one centimeter in size. After 5-10 minutes after the start of roasting the pepper (make sure that the garlic does not stick, stir it) you can put mushrooms in the pan. Fry until ready. At the end put the spices, dilute the tomato paste in a small amount and add it, mixing it with the other ingredients.
It is better to serve this dish on the same plate with large pasta or "horns." The result is a hearty dinner, rich in healthy substances.
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