Tomato Mushroom Stew

Tomato Mushroom Stew

Chock full of whole mushrooms for heartiness.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)



1 bulb

1 stalk

4 Tbsp

400 g or 14 oz. can

a dash

a dash


  1. Cut off the bottom-most part of the stems and wash the mushrooms thoroughly.
  2. Chop each of the potato, onion, bell pepper and celery into 1 cm (0.4 in.) cubes.
  3. Cut the whole tomatoes into chunks, set aside with the can juices.
  4. Heat olive oil in a fry pan, and saute (2). When softened, add (1), saute together.
  5. Add (3) to (4), boil over high flame to boil down. Season with salt and pepper. Serve with raisin toast as desired.

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.


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