Defrost the peas. Clean the mushrooms and cut them in half. Peel, wash and dice the potatoes. Wash and clean the zucchini, quarter them lengthwise and cut them into pieces. Wash flesh, dab dry and cut into cubes.
Heat 2 tablespoons of oil in a large saucepan. Sauté the meat in it while turning. Add potatoes, zucchini and mushrooms and fry for about 2 minutes. Pour on 900 ml water, add bag contents while stirring and bring to the boil. Simmer over low heat for about 15 minutes.
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Mix 3 tablespoons of oil and parsley. Add peas to the stew. Whip cream until stiff and stir into the stew. Season with salt and pepper and arrange in bowls. Drizzle with the parsley oil.