Matsutake Mushroom Stewed with Vegetables
Almond-scented agaricus mushrooms lend deep umami to a rustic stew of potatoes, carrots, zucchini, and ripe tomatoes. Slow simmering turns the garden vegetables velvety while the broth grows richly savory and satisfying.
Instructions
- 1
Clean the root of the shimeji mushrooms and wash them for later use.
- 2
Cut the vegetables into diamond-shaped pieces (celery was not added in the end).
- 3
First, put the potato and carrot pieces into the pot to cook.
- 4
Add the zucchini (add ingredients according to their cooking times).
- 5
Then add the matsutake mushrooms for cooking.
- 6
Cut the tomatoes into pieces.
- 7
Finally, add the tomatoes and stew for a while, then sprinkle in chicken essence before serving.
- 8
Put into a large bowl, various vegetables are stewed with Agaricus blazei, rich in nutrition and flavorful.
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Ingredients
Main Ingredients
- Maitaketo taste
- potatopiece
- Carrot1 piece
- zucchini半个
- Tomato1 piece
Seasonings
- Cooking oilto taste
- cooking wineto taste
- light soy sauceto taste
- Saltto taste
- chicken essenceto taste