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We wash the mushrooms, cut them into thin slices and put them on the fire in a pan with the oil and crushed garlic. After the mushrooms have browned a little and have no liquid, add the washed and cleaned peppers and onions, cut into larger pieces. When the pepper is browned, add the wine, the tomatoes and let it simmer for 25-30 minutes, then season with salt and pepper and add the parsley, washed and finely chopped.