Lecho with zucchini and mushrooms is a dish that not only pleases the palate with its unique taste, but also provides the body with valuable nutrients. Lecho is popular in many cuisines around the world, especially in the countries of Central and Eastern Europe. Its roots go back to traditional Hungarian cuisine, where it is a frequent element of the menu. Lecho is not only delicious, but also rich in vegetables, which are a source of vitamins, minerals and fiber. The addition of zucchini and mushrooms makes this dish even healthier and easy to digest.
Recipe
Lecho with zucchini and mushrooms is a delicious dish that is often on my table. Especially when I’m looking for an idea for a dinner that is both tasty and easy to prepare, lecso works perfectly. This classic dish with peppers is an excellent option for lovers of vegetables and dishes with an intense flavor.
To prepare lecho with zucchini and mushrooms, you will need a few simple ingredients that can be found in most kitchens. Zucchini, mushrooms and peppers are the main stars of this dish, giving it not only a unique taste, but also color and freshness.
Ingredients for 4 servings
- Zucchini – 1 piece (300 g)
- Mushrooms – 10-15 pieces (300 g)
- Red pepper – 1 piece (250 g)
- Yellow pepper – 1 piece (250 g)
- Canned Tomatoes – 2 cups (500 g)
- Onion – 1 piece (100 g)
- Rapeseed oil (10 ml)
Preparation
The first step in preparing lecso is to properly prepare the vegetables. Mushrooms should be washed, peeled and cut into slices, just like peppers and zucchini. Finely chop the onion, ready to fry in a pan. Then heat the rapeseed oil in a large frying pan and fry the onion in it until it becomes soft and glassy. This is the basic step that gives the dish a deep flavor and aroma.
When the onion is ready, add the chopped mushrooms and vegetables. Season everything with your favorite spices, such as salt, pepper, marjoram, sweet paprika, basil and Provencal herbs. It is a mixture of aromatic spices that will add a unique taste to the leek.
Then pour the whole thing with canned tomatoes and stew covered over medium heat. Tomatoes give a dish a thick and intense texture, while enriching it with a rich flavor. When the vegetables become soft and the aromas are thoroughly combined, the lecho with zucchini and mushrooms is ready to serve. You can serve them as a main course with groats or rice, which makes for a delicious and filling composition.
I encourage you to try this recipe for lecho with zucchini and mushrooms, which will surely delight all gourmets of vegetable dishes. Cooking this dish is not only a way to have a tasty dinner, but also a moment of pleasure spent in the kitchen.