Stew With Peppers

Preparation:

Preparation: Let the mushrooms soften in warm water. In a saucepan, heat a few tablespoons of oil and brown the meat over high heat. Salt and pepper. Pour in the white wine and let it evaporate, still over high heat, then reduce the heat and cook with the lid on for about 20 minutes. In the meantime, drain the mushrooms, squeeze them and dry them well, then add them to the meat, continuing to cook over a moderate heat. Chop the garlic, basil, bay leaf and lemon zest together and set the aromatic mixture aside. After cooking the stew for another 25 minutes, add the peppers and mix well. Add the aromatic trite, cook for another minute and serve piping hot.