Vegan mushroom stew

Name: Vegan mushroom stew
Ingredients: 500 g button mushrooms; 3 medium onions (450 g); 3 summer peppers in different colors (450 g); 30 ml olive oil; 5 g iodized salt; 4 medium tomatoes (600 g)

Season - Vegan mushroom stew by Letitia F. - Recipia

Vegan mushroom stew releases its own juices in the pot and makes a tomato sauce, with no water added. The onion and summer peppers soften in oil, and the tomatoes bring everything together in a stew with a soft sauce. I like it best with polenta, with the sauce gathered at the bottom of the plate. Preparation: 20 minutes. Cooking: 55 minutes. Total time: 75 minutes. Serves: 4. Approximately 190 kcal and 8 g protein per serving.

Ingredients

500 g button mushrooms
3 medium onions (450 g)
3 summer peppers in different colors (450 g)
30 ml olive oil
5 g iodized salt
4 medium tomatoes (600 g)

Preparation

1. Peel the onion and peppers, then cut them into thin strips. Clean the mushrooms and slice them, then slice the tomatoes. 2. Heat the olive oil in a tall, wok-style pot. Add the onion and peppers and cook for 10 minutes over medium heat, until translucent and soft. 3. Add the mushrooms and salt, then cover the pot. Cook for 30 minutes over medium heat, without adding any liquid; the mushrooms soften and release their juices. 4. Add the tomatoes and cook for another 15 minutes over medium heat, uncovered, until they soften and the sauce thickens.

Notes

Fresh bread is good for mopping up the sauce left on the plate, and plain potatoes make a more filling side. For a different texture, you can replace some of the button mushrooms with oyster mushrooms cut into strips, keeping the total amount at 500 g. The stew keeps in a sealed container in the fridge for up to 3 days; reheat only the portion you’re serving. When shopping, choose firm button mushrooms with firm caps and no damp spots. If you have large mushrooms, slice them more thinly than the small ones so they cook at the same time. Very soft tomatoes can be cut into larger pieces so they don’t break down too quickly in the pot. The onion and peppers are the part that’s easy to rush; let them soften without browning.