Mushroom and pepper pan with cocktail tomatoes

Ingredients for 2 servings:

• 400 g mushrooms, brown
• 1 large bell pepper(s), red
• 5 cocktail tomatoes
• 200 ml vegetable stock
• 2 m.-large shallot(s) or other onions
• some salt and pepper, freshly ground
• n. B. Herbs, fresh or dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Veggie, without added fat and simply delicious

First, clean and quarter the mushrooms, wash and dice the bell peppers, and wash the tomatoes, halving or quartering them, depending on their size. Peel the shallots, thinly slice them, and place them in a non-stick pan. Prepare the vegetable stock and add only half of it to the onions. Sauté briefly over medium heat, then immediately add the diced bell peppers. Let them reduce slightly until the stock has almost completely evaporated. This may take a few minutes. Once the onions have taken on a nice color, add the mushrooms. Then pour in the rest of the stock. Cook until they, too, begin to brown. If necessary, briefly increase the heat to high. When the mushrooms are done, add the chopped tomatoes, but don’t stir too much; just let them warm briefly. Season with salt, pepper, and herbs to taste. This makes a light, delicious meal or is also great as a side dish. Serve with fresh herb quark.