Vegetable Stew with Potatoes and Mushrooms

Ingredients

• 350 g potatoes
• Salt
• 1 onion
• 1 red bell pepper
• 1 small zucchini
• 1 tomato
• 150 g button mushrooms
• 2 tbsp olive oil
• 1 tbsp butter
• Salt
• 0.5 tsp paprika powder (hot)
• 40 g parmesan (freshly grated)
• 1 sprig rosemary
• 0.5 bunch Parsley
• 1 sprig fresh thyme

Instructions

1. 1.

   Wash the potatoes and cook them in boiling salted water for about 25 minutes, drain and let cool. Meanwhile peel and finely dice the onion. Wash, deseed and dice the bell pepper. Wash the zucchini and slice it thinly. Boil the tomato briefly, peel, seed and chop it small. Clean the mushrooms and slice them. Peel and cube the potatoes.

2. 2.

   Heat oil with butter in a pot, sauté the zucchini slices, onion and bell pepper cubes, and mushrooms. Add the potatoes and tomato pieces. Season the vegetables with salt and paprika, cover and cook over medium heat for about 5 minutes.

3. 3.

   Wash the herbs, pluck rosemary needles, parsley leaves and thyme sprigs, chop them, mix into the stew and sprinkle with parmesan.