Kosher Autumn Vegetable Mushroom Stew Recipe

About this recipe

A hearty and flavorful kosher vegetable stew featuring mushrooms, bell peppers, zucchini, and tomatoes, perfect for a satisfying dinner.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 Pack Button Mushroom (Anabe)
• 250 g Organically Grown Green Capsicum
• 125 g Red Bell Pepper
• 250 g Zucchini Green
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 16 g Orika Oregano
• 1 pc (52 g) On1Y Paprika Powder
• 500 G Star White Pepper Masala Powder
• 100 g Zoff Garlic Powder

Instructions

1. 1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. 2. Add the sliced white mushrooms and sauté for 3-4 minutes until they release their moisture and begin to brown.
3. 3. Add the diced green bell pepper, red bell pepper, zucchini, and red onion to the skillet. Sprinkle with paprika, oregano, garlic powder, and white pepper. Stir well and cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
4. 4. Stir in the diced tomatoes and reduce the heat to low. Let the mixture simmer for 20 minutes, stirring occasionally, to allow the flavors to meld.
5. 5. Taste and adjust seasoning if needed. Serve hot as a comforting dinner option.