Vegetarian mushroom and zucchini sauce

Ingredients for 4 servings:

• 500 g mushrooms
• 2 zucchinis
• 2 tomatoes
• 1 onion(s)
• 2 tbsp sunflower oil
• 1 tsp tomato paste
• 2 cloves garlic
• 1 shot of white wine
• 1 tbsp cornstarch
• 50 g cream
• Parsley, dried

Instructions

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

delicious sauce for pasta or rice

Finely chop the onion and a clove of garlic. Wash and finely chop the mushrooms and zucchini. Heat the oil and briefly fry the onion. After about a minute, add the tomato paste and a pinch of pepper and sauté. Then add the mushrooms, season with salt, and fry. After about five minutes, when they have released some liquid, add the zucchini pieces, chopped garlic, and whole tomatoes. Deglaze with the white wine. Cover the pot and simmer for about ten minutes. Then fish out and peel the tomatoes, crush the flesh, and add it to the pot. When the zucchini is soft enough, crush the second clove of garlic with a garlic press and add it. If you don’t like garlic, you can of course omit it. Then turn off the heat and leave the pot on the hot plate. Mix the cornstarch with the cream until smooth and stir into the sauce to thicken it slightly. Finally, add the parsley and season with salt and pepper if desired. Tastes very good with pasta or rice with parmesan.