Beans, Potato, Mushrooms, Podosinovyky

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.

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