Vegetable Mushroom Stew

Ingredients

• 500 g mushrooms (brown and white)
• 2 onions
• 2 Garlic cloves
• 2 red bell peppers
• 1 green bell pepper
• 400 g small new potatoes
• 2 tbsp Vegetable oil
• 800 ml vegetable broth
• 1 herb bouquet (rosemary, thyme, parsley)
• 2 tbsp balsamic vinegar
• Salt
• Pepper
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Clean the mushrooms and cut them in half or leave whole depending on size. Peel the onions and garlic; roughly chop the onions and finely dice the garlic. Wash, clean, halve, and chop the bell peppers into pieces. Wash the potatoes and cut them into chunks.

2. 2.

   Sauté the mushrooms with onions and garlic in hot oil until lightly browned. Add the broth and the remaining vegetables. Stir in the herb bouquet and balsamic vinegar, season with salt and pepper, and simmer gently for about 20 minutes, adding more broth if needed.

3. 3.

   Before serving remove the herbs again, add the freshly chopped parsley, taste, and serve.