Zucchini Stewed with Mushrooms
This summer stew is really an exercise in moisture control. Zucchini is almost entirely water and mushrooms give up plenty of their own, so the cook’s job is to drive liquid off, not add it.
How to avoid mush
Which is why the onion and mushrooms are cooked in one pan and the zucchini in another, fried to a light gold before anything is combined. Young zucchini needs no peeling; with the big late-summer ones, pare the skin and scoop out the spongy seeded core with a spoon — that core collapses first. Six hundred grams is about 1 lb 5 oz, roughly two medium zucchini.
The sour cream goes in with the tomatoes at the end, and fat content matters: smetana, the thick Ukrainian cultured cream, runs around 20% fat and holds together against tomato acid, while light US sour cream will break into curds in front of you. Use full-fat, and choose meaty plum tomatoes with little juice. Good hot with potatoes, and good cold the next day as a starter.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Sauté the finely chopped onion and mushrooms, then transfer them to a pot.
In a skillet with fat, fry the zucchini cut into rounds or cubes, then stew them together with the mushrooms, adding salt and water.
After 10 minutes, add the chopped tomatoes and sour cream, and continue stewing until done.
Serve sprinkled with finely chopped herbs, alongside fried or boiled potatoes.
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