Homemade roasted vegetables and fresh mushrooms – hearty and very tasty meal.

  • Servings: 4
  • Cooking time: 40


Potatoes 800 Grams
Mushrooms 500 Grams
Red sweet pepper 2 Pieces
Tomato 2 Pieces
Carrots large 1 Piece
Sunflower oil To taste
Salt To taste
Pepper To taste

Method of preparation

  1. Dill slice.

  2. Mushrooms cut into 4 pieces, fry in butter with onions in a separate pan.

  3. In a deep skillet fry in butter sliced carrots and peppers. Then add the diced potato and fry all together on high heat for 7-10 minutes.

  4. Salt and pepper, add water, bring to a boil, reduce the heat to low, cover and simmer for 15 minutes.

  5. Add mushrooms, onion and tomatoes, cut into large cubes and cook for a further 10 minutes. If desired, garnish with finely chopped greens.


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