Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, quick, light & refreshing mushroom stew (slow cooker shashouka). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook quick, light & refreshing mushroom stew (slow cooker shashouka) using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka):
- Take 2 tbsp cooking oil
- Take 1 diced onion
- Prepare 1 bag fresh mushrooms, sliced
- Get 1 bell pepper (whatever color you want, as far as I am concerned. I used green here)
- Make ready 1 jalapeno pepper, sliced
- Make ready 1 tsp cumin powder
- Make ready 1/2 tsp paprika
- Prepare 1 tsp turmeric powder
- Make ready 1/2 tsp cayenne pepper
- Make ready 1 tsp chicken/mushroom seasoning
- Prepare to taste salt and black pepper
- Get 1 tbsp soy sauce
- Get 1 can crushed tomatoes
- Get 2 medium sized tomatoes, quartered
- Get 1 tbsp honey
- Make ready 1/2 cup water
- Take 2 tbsp crumbled feta cheese
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Instructions 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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