Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka)

Name: How to cook Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 persons
Cuisine: Us

Introduce

Chef :

Marsha M

Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka)

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.

Ingredient

Food ration :

3 persons

2 tbsp

cooking oil

diced onion

1 bag

fresh mushrooms, sliced

bell pepper (whatever color you want, as far as I am concerned. I used green here)

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

medium sized tomatoes, quartered

1 tbsp

honey

1/2 cup

water

2 tbsp

crumbled feta cheese

Cooking instructions

* Step 1

Heat oil in a pan and saute onion and mushrooms, until onion is a little translucent

* Step 2

Sprinkle salt until the mushrooms starts to water. Toss in jalapeno pepper and bell pepper to soften them up.

* Step 3

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.

* Step 4

We ate it for dinner with leftover roast chicken thighs.

* Step 5

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)