• 20 button mushrooms
• 1 potato
• 1 bulb onion(small)
• 1 bell pepper(red)
• 1 stalk celery
• 4 Tbsp extra virgin olive oil
• 400 g or 14 oz. can whole peeled tomatoes
• a dash salt
• a dash pepper

1. (1) Cut off the bottom-most part of the stems and wash the mushrooms thoroughly.
   (2) Chop each of the potato, onion, bell pepper and celery into 1 cm (0.4 in.) cubes.
   (3) Cut the whole tomatoes into chunks, set aside with the can juices.
   (4) Heat olive oil in a frypan, and sauté (2). When softened, add (1), sauté together.
   (5) Add (3) to (4), boil over high flame to boil down. Season with salt and pepper. Serve with raisin toast as desired.