Mushroom stew

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
Serves 3
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 400gr portobello mushrooms
  2. 1 leek or a big onion
  3. 3 tsp soya sauce (optional)
  4. 1 tsp basil
  5. 1 tsp himalayan salt
  6. 1 tsp paprika (either sweet or spicy)
  7. 1 cube vegetable stock (if you have a a jar of vegetable stock use 1 tablespoon)
  8. 450 ml warm water
  9. 1 tsp olive oil (optional)
  10. 1 can of tomatoes (400g)
Instructions
  1. 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.
  2. 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.
  3. Check them from time to time and stir when necessary.
  4. Enjoy with rice or mashed potatoes.
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