This is a simple stew, but served with Turkish bread, or baguette it will make a delicious lunch dish.
Ingredients
- 5 sundried tomatoes
- 1 onion
- 3 tomatoes
- 1 clove garlic
- 250 gr mushrooms
- salt
- pepper
- 1 tbsp olive oil
- 1 tbdp dill
- 1 dl red wine
- 1 tbsp parsley
- 1 tbsp thyme
Method
Soak dried tomatoes in hot water, or let tomatoes in oil drain. Coarsly chop the onion and tomatoes. Finely chop the garlic. Cut the mushrooms into large pieces. Cut the sundried tomatoes in thin strips.
Heat the oil in a frying pan. Add the onion and bake for a minute. Add mushrooms and salt and pepper to taste and stirfry for a couple of minutes. Add tomatoes and stirfry a couple of minutes on high heat. Add sundried tomatoes, wine, and dill and simmer on low heat until almost all the liquid has evaporated.
Just before serving, stir in the parsley and thyme.
