Zucchini and Mushroom Stew with Kefir
Main Dishes • European
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 15 oz
- Young zucchini 25 oz
- Kefir 10 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.
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