Mushroom Stew

Ingredients

Broccoli 1 head

Brussels sprouts 300 g

Mushrooms 300 g

Vegetable oil 4 tbsp

Ghee 2 tbsp

33% cream 200 ml

Cheese 100 g

Red chili pepper 1 pod

Ground black pepper to taste

Salt to taste

Wash the broccoli, dry it well with a paper towel, and separate it into heads. Peel, wash, and dry the Brussels sprouts.

Boil a large saucepan of water, add a little salt, add the broccoli, and cook for 5 minutes. Drain in a colander. Boil the Brussels sprouts in the same way and drain in a colander. 

Clean the mushrooms and wipe them with a damp cloth. Slice thinly.

Heat the vegetable oil in a saucepan and melt the ghee. Add the broccoli and fry for 7 minutes. Remove to a plate. Then fry the Brussels sprouts and remove from the pan. Brown the mushrooms in the same pan. Add the broccoli and Brussels sprouts, pour in the heated cream, and simmer for 10 minutes. Season with salt and pepper to taste.

Cut the hard cheese into small cubes. Finely chop the chili pepper. Divide the finished dish among serving plates and sprinkle with cheese and chili pepper.

Enjoy!