Pepper and mushroom pan

Ingredients for 4 servings:

• 200 g red bell pepper(s), skinned and pitted
• 200 g mushrooms, thinly sliced
• 200 g shallot(s), finely diced
• 2 cloves garlic, finely diced
• 1 tsp lovage, finely chopped
• 1 tsp, heaped celery leaves, finely chopped
• 1 tbsp, heaped parsley leaves, finely chopped
• 20 ml soy sauce, darkens
• 100 ml vegetable broth or vegetable stock, unsalted
• 100 ml crème fraîche
• 1 tbsp paprika powder, sweet
• 1 tsp white pepper
• n. B. Salt
• some clarified butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the leaves, pat dry, remove the stems, chop finely, and cover until ready to serve. Clean the shallots and garlic cloves and cut into small cubes. Clean the mushrooms and slice them if necessary. Wash, skin, core, and slice the bell peppers. Sauté everything in a lightly greased pan until it begins to brown. Deglaze with the soy sauce and stock, reducing the liquid by half. Then stir in the crème fraîche, the shredded leaves, paprika, pepper, and salt, and simmer gently for a few more minutes. The consistency is now slightly creamy, and the vegetable stir-fry is ready to serve.