Printer with autumn mushrooms
"Printanière" in French means "spring", but this dish can be prepared in any season, replacing wild mushrooms with champignons, and fresh vegetables - frozen or canned.
Ingredients
Servings 4 servings- 1 cup fresh or frozen green peas
- curry powder
- 400 g green beans
- butter - 1 tbsp. l.
- 2 tbsp. l. chopped green onion
- 150 g small onions
- 0.5 h. l. peppers
- 200 g boletus or boletus
- 300 g potatoes
- olive oil - 3 tbsp. l.
Cooking
Step 1
Cut off the ends of the beans, cut the pods that are too long in half. Pour boiling water over and blanch for 3-4 minutes. Drain the boiling water and immediately pour very cold water over the beans to stop the cooking process. Drain the beans in a colander and dry.
Step 2
Unpeeled onions blanch in boiling water for 5-7 minutes, put in a colander, dry, then peel and cut in half. Cut potatoes into slices. Fry it in 2 tbsp. l. olive oil until nearly done.
Step 3
Clean the mushrooms and cut into slices. Melt butter and olive oil in a skillet. Add curry and mushrooms, fry over medium heat, lightly salted, 5-6 minutes. Add peas and cook for 2 more minutes.
Step 4
Mix vegetables with mushrooms and simmer for 1-2 minutes. on medium fire. Sprinkle with green onions and paprika.