Mushroom Ratatouille
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 β stir fry for a minute then add the mushrooms.
- Continue stir frying for a couple of minutes to let the mushrooms βsweatβ.
- 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.
You might also like
Recent Recipes
-
Vegan apple and ginger pancakes
These vegan apple and ginger pancakes are healthy, filling and...
Recipe by Wholeness | -
Lamb chops in puttanesca sauce
Anchovy & lamb is a classic combo so no wonder...
Recipe by Dinna | -
Mexican-style pork with beans
This Mexican-style pork with beans is made with leftover roast...
Recipe by Dinna | -
Rice salad with lentils, kale and beets
This rice salad with lentils, kale and beets is a...
Recipe by Wholeness |
Site Search – use quotes ” ” for an exact phrase match
Recent Posts
-
How to make kefir
The exact origin of kefir remains shrouded in mystery, but...
Post by Dinna | -
Egg muffins
Breakfast is often considered the most important meal of the...
Post by Dinna | -
Christmas Croissant
I always make Christmas Croissant on Christmas day or Boxing...
Post by Pudding Pie |