🥙 Middle Eastern

Mushrooms Stew

Name: Mushrooms Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2 tbsp Olive Oil; 2 tbsp Tomato Paste; 400 g Mushrooms; 2, thickly sliced Carrot; 1 tsp Ground Cumin; 750 ml Stock or Broth

🥙 Middle Eastern

A slow-simmered middle eastern pot of mushrooms, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 50 minutes from fridge to table.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Olive Oil2 tbsp
Tomato Paste2 tbsp
Mushrooms400 g
Carrot2, thickly sliced
Ground Cumin1 tsp
Stock or Broth750 ml

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the mushrooms well on all sides — real colour means real flavour.
2
Lift the mushrooms out, soften the onion and garlic in the same pot, then add the ground cumin.
3
Return the mushrooms, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh parsley right before serving.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Creamy Mushroom Stew [GF; VO] · on YouTube