Steps to Prepare Homemade Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka)
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, How to Prepare Quick Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka). One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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As for the number of servings that can be served to make Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is 3 persons. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can have Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) using 17 ingredients and 6 steps. Here is how you cook it.
I wanted something light for lunch and had some mushroom. There was also this Shashouka recipe staring at me so, I fried the mushrooms, added some simple spices and threw it into the slow cooker for less than 2 hours. Give it a shot too! I did not have a can of crushed tomatoes; instead, I had leftover tomato paste and some fresh tomatoes so, I modified using both instead and I preferred it to be a little sweeter (sweet tooth be damned!) so, added some honey/syrup. Traditionally, it has eggs in it. We served with leftover roast chicken.
Ingredients and spices that need to be Take to make Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka):
- 2 tbsp cooking oil
- 1 diced onion
- 1 bag fresh mushrooms, sliced
- 1 bell pepper (whatever color you want, as far as I am concerned. I used green here)
- 1 jalapeno pepper, sliced
- 1 tsp cumin powder
- 1/2 tsp paprika
- 1 tsp turmeric powder
- 1/2 tsp cayenne pepper
- 1 tsp chicken/mushroom seasoning
- to taste salt and black pepper
- 1 tbsp soy sauce
- 1 can crushed tomatoes
- 2 medium sized tomatoes, quartered
- 1 tbsp honey
- 1/2 cup water
- 2 tbsp crumbled feta cheese
Steps to make Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka)
- Heat oil in a pan and saute onion and mushrooms, until onion is a little translucent
- Sprinkle salt until the mushrooms starts to water. Toss in jalapeno pepper and bell pepper to soften them up.
- SLOW COOKER : Add the cooked above ingredients at the bottom, topped with the rest of the ingredients with water. Set on high for 2 hours or low for 4 hours. Stir once or twice after a while.
- We ate it for dinner with leftover roast chicken thighs.
- For those who wish to add eggs into the dish, when the vegetables have softened, make depression marks into the concoction in the slow cooker, gently crack an egg into the indentation, season with a little salt and pepper, close the lid and cook for another hour or so (check the eggs to see if it's to the consistency that you like)
- Happy cooking!
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So that is going to wrap this up with this special food Easiest Way to Make Any-night-of-the-week Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka). Thank you very much for your time. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!