This is a lean hodgepodge, which mushrooms give a certain special taste. It turns out better than meat. Dried mushrooms go very well with fresh ones.
It is necessary
- - 300 g of champignons;
- - 220 g of canned mushrooms;
- - 20 g of dried mushrooms soaked in water for 3 hours;
- - 2 carrots;
- - 1 onion;
- - 2 sour cucumbers;
- - 100 g olives;
- - 60 g olives;
- - 2 tablespoons of tomato paste;
- - 55 g of sunflower oil;
- - 1 spoonful of flour;
- - a couple of bay leaves;
- - 1 liter of sugar;
- - ground pepper;
- - greens;
- - sour cream.
Instructions
Step 1
Peel sour cucumbers, cut into strips. Chop the canned mushrooms. Wash the soaked dried mushrooms, cook until tender and chop. Peel the mushrooms from debris, wash and chop.
Step 2
Dice the onion, grate the carrots, cut the olives and olives in half.
Step 3
In a stewing container, sauté the onion with sunflower oil. Add carrots and fry for a few minutes, add tomato paste, flour and fry for 1 minute. Put cucumbers with olives. Cover and reduce heat, simmer, stirring occasionally.
Step 4
Fry the mushrooms in another skillet in oil. Put in a container with vegetables, add all other mushrooms. Pour in 2 liters of water. Wait until it boils, then cook over low heat until tender. At the end, add sugar, olives, ground pepper, bay leaf.
