Mushroom & Tomato Stew


Units Scale
  • 2 quarts of Baby Bella mushrooms - halved
  • 4 beefsteak tomatoes - quartered
  • 2 large sweet onions - rough chopped
  • 5 - 6 large cloves of garlic - rough chopped
  • 1 Serrano pepper - diced with seeds
  • 1/2 cup of fresh cilantro - chopped
  • 1/2 cup of fresh Italian parsley - chopped
  • 2 bay leaves
  • 1 1/2 tsp. salt
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. fresh ground black pepper
  • 1/4 tsp. fennel seeds
  • 2 - 3 tbs. of olive oil and more for drizzling
  • Honey - for drizzling
  • Balsamic vinegar - for drizzling
  • Romano or Parmesan cheese
  • Serving suggestions with Rice or Noodles


  1. Heat a large cast iron frying pan. Place the halved mushrooms in the dry pan and drizzle with a tablespoon or two of olive oil. Grill the mushrooms until a slight char is achieved, then transfer to a sauce-pot.
  2. Heat the same cast iron frying pan and place the tomatoes in the pan. Drizzle with olive oil and let the tomatoes soften. When this is achieved transfer to the sauce-pot with the mushrooms.
  3. Again, heat the same cast iron frying pan and place the onions and garlic in the pan, drizzle with a tablespoon of olive oil and let the onions get a nice golden color. When this is achieved transfer the onions to the sauce-pot. Add of the seasonings.
  4. Loosely cover the sauce-pot and cook over a gentle heat for 30 – 40 minutes.
  5. Taste for seasonings.
  6. Using a pastry cutter, carefully cut into the vegetables to slightly chop the veggies.
  7. Serving suggestions; with or without rice or noodles and grated cheese
  8. Serve with a drizzle or honey and a drizzle of balsamic vinegar.


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