Spicy, hot and aromatic hodgepodge is an unmatched dish. Most people believe that hodgepodge is strictly a meat dish. However, it is not. There are also vegetarian recipes. Moreover, the result is absolutely not inferior to what is obtained by following the classic recipe. Try making a mushroom hodgepodge and perhaps another win-win recipe will appear in your cookbook.
It is necessary
-
- 0.5 kilograms of fresh champignons or porcini mushrooms;
- 4 pieces of medium-sized pickles;
- 50 grams of olives;
- 2 onions;
- 50 grams of capers;
- 2 tablespoons tomato paste
- 50 grams of butter;
- Bay leaf
- salt
- peppercorns;
- greens;
- lemon.
Instructions
Step 1
Rinse fresh mushrooms in several waters (the water should be cold). Clean them thoroughly and place in a large enough saucepan.
Step 2
Add the peeled onion to the mushrooms, pour boiling water over and put on fire. After boiling, cook the onion-mushroom mixture for about 40 minutes over low heat.
Step 3
After 40 minutes, remove the pan from the heat, strain the broth. Do not empty the broth!
Step 4
Discard the boiled onion, and rinse the mushrooms again in cold water and then chop them finely.
Step 5
Heat a skillet with butter. Chop the second onion finely, then fry it over low heat. When the onion turns transparent, add tomato paste, a couple of tablespoons of mushroom broth to it and let the mixture boil for a minute or two.
Step 6
Peel the pickles and cut them into thin slices. Then fold into mushroom broth.
Step 7
Add all other products to the same broth: onion fried with tomato, chopped mushrooms, capers, salt, pepper, bay leaf. Put the saucepan on fire, cover and bring to a boil. Let the hodgepodge simmer over low heat for 10-15 minutes.
Step 8
Chop greens, cut lemon into thin slices. Empty the jar of olives. Olives must be pitted!
Step 9
Pour the finished dish into plates. Add a spoonful of sour cream, a couple of olives and a slice of lemon to each of them. You can invite your family to dinner.
