Share Recipe

Mushroom and Black Pea Stew

How to cook

  • 1.Add onions, carrots and celery to oil. Cook on a low heat for 10 minutes
  • 2.Add garlic and mushrooms. Cook gently for around 15 minutes
  • 3.Add Herb des Provences. Crumble stock cube into pan
  • 4.Add chopped tomatoes. Fill tin with water and add to pan
  • 5.Bring to a boil then simmer for around 20 minutes
  • 6.Add peas 5 minutes before end of cooking time

Ingredients

  • Mushrooms - cleaned and quartered
  • 1 onion - peeled and diced
  • 3 carrots - peeled and diced
  • 2 sticks celery - diced
  • 3 cloves garlic - peeled and crushed
  • 400g tin chopped tomatoes
  • 1 tsp Herb de Provence
  • Stock cube
  • Olive Oil
  • 400g tin Black Peas