Aromatic mushroom and spinach stew


Ingredients 14
Servings 6
Time

Ingredients

  • 60
    ml
    oil
  • 2
    onions, sliced
  • 2
    cloves garlic, crushed
  • 1
    piece fresh ginger, crushed
  • 3
    ml
    turmeric
  • 3
    ml
    cayenne pepper
  • 5
    ml
    ground coriander
  • 2
    sticks cinnamon
  • 3
    bay leaves
  • 1
    kg
    assorted mushrooms (white button, portabellini, brown)
  • 250
    ml
    vegetable or chicken stock
  • 1
    small packet young spinach
  • 250
    ml
    sour cream
  • salt and freshly ground black pepper
 

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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