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Vegetable stew with mushrooms recipe

Vegetable stew recipe with mushrooms

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In autumn it is very typical to use these mushrooms in many dishes and in this vegetable stew with mushrooms we prove it.

Ingredients

Vegetable stew recipe with mushrooms

  1. Wash the artichoke with a little water, thus removing all the filth they contain, removing the upper part and the outer leaves. Add a few drops of lemon and cook it in water with a little salt and parsley for about 15 minutes. In another saucepan you are going to put the asparagus, clean and without the bottom, so that they cook for 10 minutes. When both ingredients are ready, drain them and set aside for later.
  2. Now separate the cauliflower into bunches, cut the beans in half lengthwise, cut the carrots into slices and the chard remove the stalks that you will cut into not too large pieces. Put all this in a basket or strainer. Fill a large saucepan with water and bring it to a boil to allow steam to escape. Place this in the saucepan so that the steam will make them for a quarter of an hour.
  3. Chop the leaves and spinach into balls and cook them for 5 minutes in this same saucepan to take advantage of the water. Now you are going to soak them in the beaten eggs, flour and fry in a pan with a little oil.
  4. Wash the mushrooms well to remove all the dirt, then cut them into slices and put them to fry in the same pan that you used before. When they are golden, add the battered vegetables and cover with water. Stir well and when it starts to boil add the rest of the vegetables.

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