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Spinach Mushroom Vegetable Stew

Spinach Mushroom Vegetable Stew

A potpourri of Vegetables with fresh Tomato Sauce
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 6 people

Ingredients
  

  • 1 package White Mushrooms
  • 1 package Portobello Mushrooms
  • ½ cup Dill (finely chopped)
  • 1 package Baby Spinach
  • 1 package Frozen Peas and Carrots
  • 1½ cup Olive Oil
  • 5 tbsp Worcestershire Sauce
  • 4 fresh Tomatoes (grated or chopped)
  • 2 tbsp Tomato Paste
  • Salt
  • Pepper

Instructions
 

  • Slice Mushrooms
  • Slice or leave whole ( I sliced the Portobello Mushrooms because they are quite big)
  • On a low to medium heat add in oil and mushrooms. Saute for a few minutes and then add in the rest of the Vegetables.
  • Pour the Worcestershire Sauce. Saute and leave to cook for a few minutes.
  • Add in Baby Spinach, Tomato Paste and the grated fresh Tomatoes. Leave on fire for 30 minutes so that the sauce can thicken.
  • Serve hot with fresh bread and cheese.
Keyword Stew, Vegetables