Mushroom stew
As a kid I used to dislike mushrooms, I don’t remember why, but I remember that I didn’t like them. Once when I was visiting my grandma she made a stew that I didn’t see before and she dared me to try it, and if I didn’t like it, I was allowed to skip the meal and choose something else. I ended up falling in love it, and used to ask for it all the time. Since then I am mushroom fan, I used them in a lot of recipes, they can be easily found locally, and have proteins, vitamin c, magnesium and iron, basically cool stuff that the body needs.
Grandmas mushroom stew
2018-01-02 15:57:57
Serves 3
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
- 400gr portobello mushrooms
- 1 leek or a big onion
- 3 tsp soya sauce (optional)
- 1 tsp basil
- 1 tsp himalayan salt
- 1 tsp paprika (either sweet or spicy)
- 1 cube vegetable stock (if you have a a jar of vegetable stock use 1 tablespoon)
- 450 ml warm water
- 1 tsp olive oil (optional)
- 1 can of tomatoes (400g)
Instructions
- Cut the onions in small pieces, and warm it up in a pot for 2 minutes on medium heat with a bit of water (25ml), soy sauce and the olive oil.
- Afterwards add the mushrooms cut in small slices and the rest of the ingredients and leave them on medium heat for 25-30 min, according to the power of your stove.
- Check them from time to time and stir when necessary.
- Enjoy with rice or mashed potatoes.
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