Tomato Portobello Mushroom Stew Recipe by Bianca Mwale
Cooking Instructions 25 minutes 1 Blend tomatoes in a food processor and set aside 2 Chop mushrooms into different sizes to mix up the textures 3 In a skillet, heat 1 tablespoon of oil and sauté/char the mushrooms for 5 minutes. They don’t need to fully soften as they’ll continue cooking in the sauce. Remove and set aside 4 In the same pan, heat the remaining oil and sauté the onions for 5 minutes or until tender. Add the garlic and paprika, and cook for another 1 minute until fragrant 5 Pour in the blended tomatoes, season with salt and pepper, and let simmer for 5–8 minutes, stirring occasionally, until the sauce thickens 6 Return the mushrooms to the pan, stir in the basil, and the water. Reduce heat to medium-low and cook for 5–7 minutes, until the mushrooms are tender and coated in the sauce 7 Taste and adjust seasoning. Serve hot with nsima, rice, pasta, bread, or as a side dish 1 Blend tomatoes in a food processor and set aside 1 Blend tomatoes in a food processor and set aside 2 Chop mushrooms into different sizes to mix up the textures 2 Chop mushrooms into different sizes to mix up the textures 3 In a skillet, heat 1 tablespoon of oil and sauté/char the mushrooms for 5 minutes. They don’t need to fully soften as they’ll continue cooking in the sauce. Remove and set aside 3 In a skillet, heat 1 tablespoon of oil and sauté/char the mushrooms for 5 minutes. They don’t need to fully soften as they’ll continue cooking in the sauce. Remove and set aside 4 In the same pan, heat the remaining oil and sauté the onions for 5 minutes or until tender. Add the garlic and paprika, and cook for another 1 minute until fragrant 4 In the same pan, heat the remaining oil and sauté the onions for 5 minutes or until tender. Add the garlic and paprika, and cook for another 1 minute until fragrant 5 Pour in the blended tomatoes, season with salt and pepper, and let simmer for 5–8 minutes, stirring occasionally, until the sauce thickens 5 Pour in the blended tomatoes, season with salt and pepper, and let simmer for 5–8 minutes, stirring occasionally, until the sauce thickens 6 Return the mushrooms to the pan, stir in the basil, and the water. Reduce heat to medium-low and cook for 5–7 minutes, until the mushrooms are tender and coated in the sauce 6 Return the mushrooms to the pan, stir in the basil, and the water. Reduce heat to medium-low and cook for 5–7 minutes, until the mushrooms are tender and coated in the sauce 7 Taste and adjust seasoning. Serve hot with nsima, rice, pasta, bread, or as a side dish 7 Taste and adjust seasoning. Serve hot with nsima, rice, pasta, bread, or as a side dish More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls One Pot Garlic Chicken Rice Milky Way Banana Pudding Puran Kozhukattai with Channa, Jaggery, and Coconut Filling Super Green Tofu Palak Paneer (VG GF) Salmon Steak Recipe – Moist and Flavorful, Restaurant Style at Home 🐟🔥 One Pot Garlic Chicken Rice Milky Way Banana Pudding Puran Kozhukattai with Channa, Jaggery, and Coconut Filling Super Green Tofu Palak Paneer (VG GF) Salmon Steak Recipe – Moist and Flavorful, Restaurant Style at Home 🐟🔥 Plum Coconut Chutney Ukadiche Modak Embitudo cake Steak with Pasta and Salad MILK HALWA- MILK CAKE MODAK Galka nu Shak Paan Gulkand Modak Guava Chutney Guava Curry - Sweet & Tangy Jain Recipe Ukadiche Modak (Ganesh Chaturthi Special) Plum Coconut Chutney Ukadiche Modak Embitudo cake Steak with Pasta and Salad MILK HALWA- MILK CAKE MODAK Galka nu Shak Paan Gulkand Modak Guava Chutney Guava Curry - Sweet & Tangy Jain Recipe Ukadiche Modak (Ganesh Chaturthi Special)