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BELL PEPPERS & WHITE BUTTON MUSHROOM SUMMER STEW

Easy summer side dish

Course Main Course, Side Dish
Cuisine Mediterranean, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 tbsp olive oil cold pressed, extra virgin
  • 2 garlic cloves sliced
  • 2 little red onions sliced
  • 5 cups (400g) white button mushrooms sliced
  • ca. 1 pound (500g) bell peppers, ca. 3 large ones diced
  • 2 1/2 cups (500g) tomatoes diced, glass jar bought
  • 1/2 cup (100g) buckwheat
  • Salt & pepper to taste

Instructions

  1. Heat olive oil in a large skiller or sauté pan. Add onions & garlic, saute for a few mins, until tender.

  2. Add mushrooms, bell peppers, tomatoes & buckwheat. Stir to combine.

  3. Cover with a lid & let it simmer on a low to medmium heat for around 30 to 40 mins. Stir ocassionaly - I do it ca. every 10mins,

  4. When it's almost done, after around 25-30mins, salt & pepper to taste.

  5. Try if everything is cooked. Everything should be tender & buckwheat done. 

    If yes - enjoy! If not, let it simmer a bit longer.