Mixed mushroom stew

Ingredients:

200 g oyster mushrooms
300 g button mushrooms
2 portobello mushrooms
3 onions
1.5 teaspoons of tomato paste
1 teaspoon of ground paprika
marjoram, garlic powder
100 ml stock
oil, salt and pepper

Preparation:
Heat the tomato paste in a little oil, season with salt and pepper, then add the marjoram and garlic powder.

Rinse the mushrooms quickly under running water and cut into strips. Add all the ingredients to the tomato base in turn, depending on how quickly they cook: first the oyster mushroom, next the onion after about 5 minutes, and finally the other two types of mushroom after 3–4 minutes. In the meantime, sprinkle with the paprika and add the stock to make a sauce.

Cook for about 20 minutes. Best served with parsley boiled potatoes, although it is also delicious with pickled gherkins.