Aromatic mushroom and spinach stew

True Love
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (14)

60.00 ml oil
2.00 onion — sliced
2.00 garlic — cloves, crushed
1.00 fresh ginger — crushed
3.00 ml turmeric
3.00 ml cayenne pepper
5.00 ml coriander — ground
2.00 cinnamon — stick
3.00 bay leaves
1.00 kg mushrooms — mixed
250.00 ml stock — vegetable or chicken
1.00 spinach — young leaves
250.00 ml sour cream
sea salt and freshly ground black pepper
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Method:

Heat oil in a large, heavy-based saucepan or electric frying pan and sauté onions, garlic and ginger until transparent. Add spices, cinnamon and bay leaves, and cook for 1 minute.
Cut bigger mushrooms into large, bite-sized pieces. Add all mushrooms to the pan and cook mixture for a few minutes until mushrooms soften. Stir in stock, bring to the boil, turn down heat and simmer covered, for 15 minutes.
Meanwhile, rinse spinach and cook for 2 minutes or until wilted. Drain and cool, then squeeze out excess moisture. Chop and stir spinach into mushroom mixture and simmer for a further 5 minutes.
Pour sour cream over mushroom spinach stew, bring to the boil and heat through for 5 minutes. Season to taste.
Remove cinnamon sticks and bay leaves before serving.
Serve over rice.



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