Name: Mushroom Ratatouille
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 white onion; 1 red onion; 3 cloves of garlic; 1 Tbsp oil; 300g mushrooms; 2 celery sticks; 1 red pepper; 1 yellow pepper; 1 tsp fresh thyme; 10 small tomatoes; 1 tin chopped tomatoes; 1 mushroom stock cube; 1 Tbsp cider vinegar; Salt and pepper

Mushroom Ratatouille

19 Jul 2023

by RickRock

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

Around noon the other day I was rummaging through the fridge and found quite a collection of vegetables that needed using up - in particular a packet of mushrooms. I wanted something quick and easy for lunch so I thought I would try creating my own Mushroom Ratatouille. You can find a proper traditional, classic ratatouille elsewhere here on CookTogether.com, but this one is certainly simple and turned out to be very tasty - even if it's not what a French chef would accept as being a true example of the genre!
The mushrooms I used happened to be normal cheap and cheerful white ones but you could use more or less any type you fancy. The vegetables can also be adjusted to suit whatever you have as can the stock cube and herbs. I used our wok for this but any deepish frying pan will do.

Ingredients

1 white onion
1 red onion
3 cloves of garlic
1 Tbsp oil
300g mushrooms
2 celery sticks
1 red pepper
1 yellow pepper
1 tsp fresh thyme
10 small tomatoes
1 tin chopped tomatoes
1 mushroom stock cube
1 Tbsp cider vinegar
Salt and pepper

Instructions

Peel and quite finely chop the onions and garlic.
Clean and roughly chop the mushrooms.
Likewise, but separately, the other vegetables and herbs.
Heat the pan over a medium flame and add the oil.
When gently smoking, in with the onion & garlic – stir fry for a minute then add the mushrooms.
Continue stir frying for a couple of minutes to let the mushrooms “sweat”.
Stir in the rest of the vegetables then the can of tomatoes. Crumble in the stock cube, stirring well and add the vinegar. Add some water if you think the sauce is thicker than you like.
Cook until the vegetables are softened to your satisfaction and season to taste.
Serve on toast immediately or let it cool to have as a snack or side dish later.

https://cooktogether.com/recipe-items/mushroom-ratatouille/

Double baked sweet potatoes with rice and lentils

Servings : 4
Cook Time : 00:30 Min

Spinach pasta with butternut squash sauce

Servings : 2
Cook Time : 00:20 Min

Warm lentil and courgette salad with crispy tofu

Servings : 4
Cook Time : 00:30 Min

Sauerkraut soup

Servings : 4
Cook Time : 00:20 Min

Sauteed shiitake beans and courgette

Servings : 4
Cook Time : 00:20 Min

Vegan puff pastry apple pies

Recent Recipes

Double baked sweet potatoes with rice and lentils
This double baked sweet potatoes with rice and lentils is...
Recipe by Wholeness |
Spinach pasta with butternut squash sauce
This spinach pasta with butternut squash sauce is healthy, vegan...
Recipe by Dinna |
Warm lentil and courgette salad with crispy tofu
You can serve this warm lentil and courgette salad with...
Recipe by Wholeness |
Sauerkraut soup
This sauerkraut soup (korhelyleves) is very popular in Hungary. This...
Recipe by Emese |