Lenten mushroom stew

Ingredients

• 300 g mushrooms
• 2 tablespoons oil
• 100 g spring onions
• 1 teaspoon salt
• 3 tomatoes
• 1 tablespoon flour
• 60 ml water
• 15 g fresh dill or parsley
• 1/2 teaspoon ground pepper

Preparation

1. Clean and wash the mushrooms, then slice them thinly. Sauté them in the same pan with 2 tablespoons of oil and cook for 8 minutes, until softened. 2. Finely chop the spring onions and add them to the mushrooms. Sprinkle with 1 teaspoon of salt and cook for another 4 minutes, until the onions have softened. 3. Cut the tomatoes into cubes or slices, add them to the pan and simmer for 10 minutes, until softened and juicy. 4. Stir 1 tablespoon of flour into 60 ml of cold water and pour the mixture over the stew. Simmer for 3 minutes, stirring, until the sauce thickens. 5. Finely chop 15 g of fresh dill or parsley, add it along with 1/2 teaspoon of pepper, then take the pan off the heat.