Summer mushroom stew with vegetables

Ingredients

• 1 kg boiled summer mushrooms
• 2 medium onions (300 g)
• 1/2 carrot (40 g)
• 3 tablespoons oil
• 1 medium kapia pepper (150 g)
• 1 medium yellow pepper (150 g)
• 375 ml water
• 2 large tomatoes (360 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 tablespoon tomato paste
• 45 ml red wine
• 1 teaspoon dried parsley
• 1 garlic clove

Preparation

1. Peel and finely chop the onions. Peel the carrot and cut it into julienne strips, remove the seeds from the peppers and cut them into pieces, then peel the tomatoes and dice them. Cut the boiled and cooled mushrooms into bite-size pieces. 2. Heat the oil in a saucepan. Add the onion and carrot and cook gently for 5 minutes, until softened. 3. Add the peppers and cook for another 3 minutes, then pour in 375 ml water. Cover the saucepan and let the vegetables simmer for 12 minutes. 4. Add the tomatoes, mushrooms, salt and pepper. Simmer for another 10 minutes, until the vegetables are tender and the sauce has reduced. 5. Stir in the tomato paste, red wine and dried parsley. Leave the saucepan on the heat for 2 more minutes, then take it off the heat and add the peeled and crushed garlic. Cover and leave the dish to stand for 10 minutes.