Mushroom mustard and coriander stew, with bulgur cooked with carrot, bell pepper…
1 min read
Mushroom mustard and coriander stew, with bulgur cooked with carrot, bell pepper, and almonds.
For the mushrooms stew:
60 g butter
20g olive oil
1 tsp mustard seeds
1 tsp coriander seeds
2 garlic cloves
2 tbsp tomato paste
600g button mushroom, sliced
2 medium yellow onions, thinly sliced
Salt and pepper, to taste.
Method:
Using a large saucepan, heat the butter and olive oil.
Add mustard and coriander seeds for about 1min.
Add the onions and toss to coat, add garlic, and reduce heat to low.
Season with salt and pepper.
Add tomato paste and cook for about 5 min, or until it changes color.
Add mushrooms and put the lid on.
Cook them on low until they release their moisture.
If needed, add a bit of stock or water.
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