Mushroom Stew with Carrots

28/04/2013
"A mushroom stew you should only make with fresh mushrooms you`re absolutely positive are safe to eat!"
Preparation20 min.
Cooking30 min.
Тotal50 min.
Servings2
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  • Rating4.3 out of 5

Ingredients

  • mushrooms - 10.5 oz (300 g) fresh
  • carrots - 2
  • onions - 1 head
  • black pepper - 15 grains
  • flour - 3 tbsp
  • butter - 4 - 5 tbsp
  • eggs - 2
  • yogurt - 1 cup
  • salt - to taste
measures

How to cook

Clean the mushrooms, chop them and boil them in salted water with the grated carrots, chopped onion and black pepper. Pour out the broth of the cooked vegetables into a separate bowl, remove the peppercorns.

In a separate dish, fry 3 level tablespoons of flour with the butter and make a moderately thick sauce with the mushroom broth. Add 2 eggs, beaten with yogurt, then add the drained mushrooms, onions and carrots.

Let the dish boil on medium heat for about 4 minutes, constantly stirring to prevent the eggs from curdling.

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