Zucchini and Mushroom Stew with Kefir

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

It can be served as a side dish or as a standalone meal. You can garnish it with slices of sweet tomatoes, sprinkled with cinnamon and drizzled with thick balsamic vinegar.

Ingredients

Shimeji mushrooms - 14.1 oz
Young zucchini - 24.7 oz
Kefir - 8 fl oz
Coarse Salt - to taste
Dried Rosemary - 2 teaspoons
Red Curry Powder - 2 tablespoons
Butter - 1 tablespoon
Grated Ginger Root - 2 teaspoons

Step by Step guide

Step 1

Slice the mushrooms. Take a saucepan or pot, pour in the kefir, and bring it to a boil. Add the mushrooms and cover with a lid. Simmer on low heat for 10–15 minutes. The mushrooms and kefir will resemble a soup.

Step 2

Cut the zucchini into half rings. Heat a large skillet, add a tablespoon of butter, and a splash of olive oil (to prevent the butter from burning). Add the zucchini and cook on low heat under a lid.

Step 3

Pour the mushrooms and their broth into the skillet with the zucchini. Add salt (I use coarse salt). Add rosemary, ginger, and curry powder (yellow). Simmer for 20 minutes until the mushrooms are cooked.