- White Button Mushroom - 500 g (1.1 lbs)
- Brown Mushroom - 500 g (1.1 lbs)
- Onion - 3 large
- Garlic - 5 cloves
- Tomato - 1 large
- Bell Pepper - 1
- Thyme - half tsp
- Rosemary -
- Salt -
- Pepper -
- Parsley - 1 tsp
- Olive Oil - 3 tbs
- Red Pepper -
- Cream - 0.3 l (10.1 oz)
Thinly slice the onion, cut the garlic into small cubes, then add to the oil and allow to steam over low to medium heat. Add salt.
Meanwhile, peel the mushrooms and cut into strips. Next, add the onion. Season to taste. Cut the tomato and peppers to small cubes and add to the mushrooms. If desired add just a bit of water. Cook for about 20 minutes, then pour in the cream, wait until boils and turn off the stove.
In a bowl stir the noodles and ingredients together and then place with salt into boiling water.
Also known as: Mushroom Pepperoni And Mushroom Stew With Dumplings, Roasted Tomato And Mushroom Stew