STEW OF SAFFRON MILKCAP MUSHROOMS

Ingredients
1kg. (2 lbs.), cleaned and sliced
1 Onion, peeled and sliced
2 Tomatoes, peeled and cut into medium dice
2 tbsp. Red pepper paste
4 cloves Garlic, minced
50 gr. (2 tbsp.) Butter
1 tsp. Salt
100 ml. (3.4 fl.oz.) Water - optional

Instructions
Melt the butter in a large saucepan and start sauteeing the onions and garlic. Saute until the onions have turned translucent and softened. Then add the tomatoes and tomato paste. Add some water if needed. Cook for about 5-10 minutes then add the mushrooms and salt. Cook over medium heat until the mushrooms are softened. Serve hot.