Finely chopped carrots onion and fry in 2 tablespoons of sunflower oil to yellowing, pour wine (preferably dry), add salt, sprinkle with pepper, add the garlic, herbs and mushrooms. Tomatoes are dipped briefly in boiling water, peel and cut in half, remove the seeds and add to the mushrooms. The mixture stew without the lid on low heat for 15-20 minutes, cool, remove the herbs and garlic, add sunflower oil n sprinkle with chopped parsley.