Pumpkin Stew with Oyster Mushrooms and Lecho Sauce

Description

Pumpkin and zucchini are the flavors of autumn, available in our region throughout the winter. John Smith added oyster mushrooms, which, being a year-round ingredient, evoke the scent of a September forest, and citrus zest for freshness. He prepared everything steamed in layers to preserve all the valuable nutrients of the vegetables during winter.

Ingredients

• Pumpkin - 10 oz
• Courgette - 1 piece
• Oyster Mushrooms - 5 oz
• Onion - ½ heads
• Orange Bell Peppers - ½ pieces
• Orange Bell Peppers - ½ pieces
• Mild Chili Spice - 0 oz
• Tomatoes - 2 pieces
• Garlic - 1 clove
• Lemon - ½ pieces
• Olive Oil - 0 fl oz
• Thyme - 2 stalks
• Cilantro - 4 stalks
• Clove - 4 pieces
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the peeled zucchini into rounds about one centimeter thick, and cut the pumpkin — already without skin and seeds — into slices of the same size. Sprinkle the vegetables with the zest from half a lemon, drizzle with lemon juice and about a third of olive oil, season with salt, and let marinate.

Step 2

Cut off the top of the onion and insert the cloves into it — this will make them easier to remove from the sauce later. Slice the onion, chili, and bell pepper into thin strips and sauté them in some olive oil until soft. Add finely grated tomatoes, stir, and let it simmer covered on low heat.

Step 3

Heat the remaining oil in a saucepan, sauté the garlic cloves and oyster mushrooms until golden brown. Arrange the pumpkin in a single layer in the saucepan, placing the mushrooms between the slices. Add a second layer with zucchini and thyme, sprinkle with some cilantro leaves, salt, and pepper. Pour in half a cup of water, and when it comes to a boil, reduce the heat and cover with a lid.

Step 4

After about twenty minutes, the vegetable stew with oyster mushrooms can be removed from the heat. The key is for the pieces of pumpkin to become soft; by this time, the zucchini on the second tier will definitely be cooked through. The peppers and tomatoes, simmering on the stove for almost half an hour, have already turned into a thick sauce — you just need to remove the top of the onion that has the clove in it.

Step 5

Finally, arrange the vegetables and mushrooms on plates and drizzle them with lecho sauce. Garnish the mounds of ratatouille with cilantro leaves. If desired, you can season this colorful composition with freshly ground black pepper.

Users Photos

You would also like