Zucchinis, tomatoes, carrots and parsnips go well with champignon mushroom ragouts. We can make meatless, spiced one-pot meals with mushrooms and different vegetables in countless variations, and now we show you two recipe ideas for which you can use these seasonal vegetables. As for the parsnip, it was a staple food before the rise of the potato, but today it is somewhat undeservedly pushed into the background, even with being a very versatile and healthy root vegetable.
Zucchinis, tomatoes, carrots and parsnips go well with champignon mushroom ragouts.
Ingredients
- 1 zucchini
- 250 g champignon mushrooms
- 1 tomato
- 1 bell pepper
- 1 onion
- 1 small spoon of paprika
- salt, pepper, basil
- 1 spoon of sour cream (can be vegan)
- olive oil
- 40 dkg tarhonya
- 0.8 l water
Instructions
Dice the zucchini, mushrooms, tomatoes and peppers. Sauté the onion in olive oil, add the vegetables, add salt and condiments, and steam together. After the vegetables have softened, add the sour cream. To prepare the tarhonya, heat 3 spoons of oil, sprinkle the tarhonya over it, stir occasionally and fry until brown. Pour twice as much water as the amount of tarhonya, mix well, season with salt or other spices, and cook on low heat, stirring a few times until soft. If the water evaporates too quickly, you can add some more.
Vegetable-mushroom ratatouille with parsnip
Ingredients
- 250 g champignon mushrooms
- 2 carrots
- 2 parsnips
- 1 onion
- 2 garlic
- 2 dl sour cream (can be vegan)
- 2 dl cream (can be omitted)
- 1 dl water
- olive oil
- salt, pepper, nutmeg, thyme, parsley leaves
- 40 dkg pasta
Instructions
Dice the mushrooms and vegetables, then finely chop the onion and garlic. Simmer the onion in hot olive oil until translucent, then add the garlic and vegetables. Simmer a little while stirring, then pour in the water and the condiments. Simmer while covered. Mix the sour cream with the cream until smooth and add it to the ragout while stirring constantly. Bring to a boil, then cook on a low heat for a few more minutes. Cook the pasta in lightly salted water, drain, sprinkle with a little olive oil, stir, then pour the vegetable-mushroom ragout over it and sprinkle parsley on top.
Enjoy your meal!
