Mushroom stew with white wine

Ingredients

• 2 tablespoons oil
• 50 ml water
• 2 medium onions (300 g)
• 500 g button mushrooms
• 1/2 red bell pepper (75 g)
• 100 ml white wine
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon sweet paprika
• 2 and a half tablespoons tomato paste
• 4 garlic cloves
• 15 g parsley

Preparation

1. Chop the onions. Put them in a pot with 2 tablespoons of oil and 50 ml of water and cook for 5 minutes, until softened. 2. Clean the mushrooms, rinse them and pat them dry. Finely chop the stems of the 500 g of mushrooms and add them to the onions. Cook for 5 minutes. 3. Cut the bell pepper and slice the mushroom caps. Add them to the pot with 100 ml of white wine, 1 teaspoon of salt, 1/2 teaspoon of ground pepper and 1 teaspoon of sweet paprika. Cook for 20 minutes, until the mushrooms have softened. 4. Add 2 and a half tablespoons of tomato paste and 4 crushed garlic cloves. Cook for another 15 minutes, until the sauce thickens. 5. Turn off the heat and stir in the chopped parsley.