Mushroom stew for champions
very easy
30 mins
30 mins
Ingredients
- 150 g Mushrooms
- 400 g waxy potatoes
- 1 (approx. 250 g) Courgette
- 2 Chicken filets (approx. 180 g each)
- 5 TABLESPOONS Oil
- 2 (43 g each) bags of cream of mushroom soup
- 3 Stem(s) flat leaf parsley
- 7-10 Tbsp Salt
- 125 g frozen peas
- 150 g Whipped cream
- 7-10 Tbsp Pepper
Directions
- 1
Mushrooms may need to be cleaned, trimmed and halved. Peel, wash and roughly dice the potatoes. Wash and clean the zucchini, quarter them lengthwise and cut them into slices of approx. ½ cm thickness. Wash the meat, dab dry and cut into 1-2 cm pieces.
- 2
Heat 2 tablespoons of oil in a large pot. Fry the meat for 4-5 minutes while turning it. Add potatoes, zucchini and mushrooms and fry for about 2 minutes. Deglaze with 900 ml water. Stir in cream of mushroom soup spice.
- 3
Bring everything to the boil and simmer at low heat for about 15 minutes.
- 4
Wash parsley, shake dry, pluck off leaves and chop finely. Mix 3 tablespoons of oil and parsley in a bowl. Season with salt. Add frozen peas to the stew, bring to the boil again and simmer for about 3 minutes.
- 5
Stir the cream into the stew. Season to taste with salt and pepper. Serve the stew. Drizzle with parsley oil.
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