Mushroom One Pot Stew

Chopped celery.

Ingredients.

Add the veg.

Add the tomato paste.

Veg with the red wine.

With the mushrooms added.

Add the passata.

Add the herbs.

The consistency will be like this once cooked.

Full dish

Served with mash and green beans.

Ingredients:

Serves 4 | 1 hour cook | Approx 384 calories per serve

• 1 Punnett of Button Mushrooms

• 1 Jar of Passata

• 1 Sachet of Tomato paste

• 4 Shallots

• 1 Stick of celery

• 2 Carrots

• 1 Clove of garlic

• 1 Bay leaf

• Handful of chopped parsley

• Optional - Splash of red wine (approx 1/4 of a cup).

Serving suggestion: Serve with mashed potato and green beans, the dish can be frozen and is perfect for batch cooking.

Instructions:

Step 1: Cut the Veg

• Finely chop the celery, garlic and get the bay leaves out.

• Cut the carrots and shallots into chunks and leave quite chunky.

• Cut the mushrooms in half and set aside.

• Finely chop a handful of parsley and set aside.

Step 2: Cook the veg

• In a casserole dish put some oil in the pan on the hob on a medium heat.

• Fry the celery and garlic for a minute.

• Add the carrots and shallot to the pan and fry in the pan for another couple of minutes.

Step 3: Make the sauce

• Add the tomato paste and stir in with the veg.

• Add salt and pepper.

• Optional - At this point add a splash of red wine (approx 1/4 of a cup) and let it cook out for a minute.

• Add the passata and herbs (still on a medium heat) and let it cook lid off for 20 minutes. If the sauce is boiling too rapidly turn the heat down to a light simmer.

Step 4: Add the mushrooms

• After 20 minutes add the sliced mushrooms, stir and cook with lid on for 10 minutes until cooked through. If the sauce still needs reducing keep lid off.

Serve with creamy mashed potato.