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

Hi everyone, I hope you’re having an incredible day. Today, I’m gonna show you how to prepare a distinctive dish, quick, light & refreshing mushroom stew (slow cooker shashouka). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook quick, light & refreshing mushroom stew (slow cooker shashouka) using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka):
  1. 2 tbsp cooking oil
  2. 1 diced onion
  3. 1 bag fresh mushrooms, sliced
  4. 1 bell pepper (whatever color you want, as far as I am concerned. I used green here)
  5. 1 jalapeno pepper, sliced
  6. 1 tsp cumin powder
  7. 1/2 tsp paprika
  8. 1 tsp turmeric powder
  9. 1/2 tsp cayenne pepper
  10. 1 tsp chicken/mushroom seasoning
  11. to taste salt and black pepper
  12. 1 tbsp soy sauce
  13. 1 can crushed tomatoes
  14. 2 medium sized tomatoes, quartered
  15. 1 tbsp honey
  16. 1/2 cup water
  17. 2 tbsp crumbled feta cheese
Instructions to make Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka):
  1. Heat oil in a pan and saute onion and mushrooms, until onion is a little translucent
  2. Sprinkle salt until the mushrooms starts to water. Toss in jalapeno pepper and bell pepper to soften them up.
  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.
  4. We ate it for dinner with leftover roast chicken thighs.
  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)
  6. Happy cooking!

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