Cut the pepper into small cubes, chop the onion and parsley and grind the garlic. Before cooking, the mushrooms are thoroughly cleaned of vegetable debris, soil, peat, sand and only the part of the leg that has grown in the soil is removed, then it is cut into medium slices.
In a large saucepan, heat the oil a little, add the onion and mix with a wooden spoon until it becomes semi-transparent. Then add the diced peppers and mix until the onion becomes completely glassy. Add the mushrooms and mix well with the vegetables, then add enough water to cover them.
Meanwhile, stir from time to time so that it does not stick to the pot and let it boil until the mushroom can be pierced with a fork. Before removing from the heat, add salt and pepper to taste, green parsley and crushed garlic. For a special taste, when serving, garnish with Ceva Fin Cremos from Delaco.