Tomato Mushroom Stew
Chock full of whole mushrooms for heartiness.
20 minutes
182kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Cut off the bottom-most part of the stems and wash the mushrooms thoroughly.
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Chop each of the potato, onion, bell pepper and celery into 1 cm (0.4 in.) cubes.
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Cut the whole tomatoes into chunks, set aside with the can juices.
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Heat olive oil in a fry pan, and saute (2). When softened, add (1), saute together.
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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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