“Following is the recipe for mushroom stew that was given to me by Wysocki’s restaurant on Columbia St. I cut it down as Stella Wysocki made a batch for an army.” -carol m
2 large cans tomatoes (squish them) 4 large cans mushrooms (with juice)
2 small cans tomato paste 2 cans of carrots (but I use fresh ones sliced)
2 large cans tomato puree
Add diced onions and peppers (about 2 of each). Sprinkle in some salt, pepper, garlic powder to taste. Add diced, cooked pork (fry until brown) (she used veal but I won’t eat it so she told me to use pork). Simmer until thick and carrots are done. She served it in a bowl or over bread.