Fall Tomato and Mushroom Stew

Fall Tomato and Mushroom Stew

I was home on the first PD day of the school year with my three kids and an extra one. We had both mushrooms and tomatoes in the house that needed cooking. I just started and this is what developed. I love cooking with doTerra essential oils, I find that the flavors really pop. So this was my stew for a fall day.

Ingredients:

1 large baked potato 2 cups cubed mushrooms
3 cups Tomatoes: if using cherry cut in half, if other types cube.
1 tbsp butter
1 tbsp olive oil
1 tsp pink salt
2 tsp Italian seasoning
2 tsp fresh ground black pepper
½ cup milk

Seasoning:

1 drop cilantro essential oil
1 drop ginger essential oil
1 drop oregano essential oil
3 drops turmeric essential oil

Note: I use oils, but you can use fresh or dried to taste.

Directions:

In a large saucepan melt butter and add oil. Sauté mushrooms until reduced, add salt and pepper and Italian seasoning. Once mushrooms are fully cooked add the cooked potato and the tomatoes. Simmer until most of the tomatoes are popped and sauce is thickening. Add the essential oils at this point or add dried herbs. Reduce heat to simmer and simmer until desire consistence stirring occasionally. Add the milk and simmer another five minutes and serve.
 

 Finished Product

 In Progress

Simmering down.

The oils I used.