Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ea Morels, dried
1 1/2 tb Sunflower oil
1/2 lb Yellow onions, thinly sliced
2 ea Garlic cloves, chopped
1/2 lb Carrots, thickly sliced
1 1/4 c Vegetable stock
1/2 lb New potatoes, sliced
Salt and pepper, to taste
1/2 lb Zucchini, sliced
1/2 lb Fresh button mushrooms
1/2 lb Shelled peas
1 c Parsley, chopped
2 tb Mint, chopped
1 tb Soy sauce (opt'l.)
Soak the dried mushrooms in hot water until they are
soft, about 20 to 30 minutes.
In a large saucepan, frying pan or wok with a cover,
heat the oil and saute the onions over medium heat
until they are transparent but still maintain their
shape, about 3 to 5 minutes. Add the garlic, carrots,
and about 1/2 c. stock. Cover tightly and continue to
cook until the carrots are tender-crisp, about 10
minutes. Add potatoes and cook an additional 15
minutes. If the ingredients seem too dry, add more
stock. Season to taste with salt and pepper. Add
zucchini, cover again, and cook for another 5 minutes.
Add the fresh and dried mushrooms and the peas.
Simmer for another 5 minutes, until all the vegetables
are lightly cooked. Stir in the parsley and mint. If
desired, add soy sauce just before serving.
