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Mushroom stew with soft turmeric maize meal


Mush Stew

Ingredients 18
Servings 4
Time 15 min

Ingredients

  • 45
    ml
    vegetable oil
  • 2
    onions, cut into slices
  • 1
    cloves
    garlic, finely chopped
  • 1
    red chilli, seeded and finely chopped
  • 500
    g
    button mushrooms, wipe clean
  • 300
    ml
    vegetable stock
  • 75
    ml
    white wine
  • 2.5
    ml
    ground black pepper
  • salt to taste
  • 15
    ml
    white wine vinegar
  • 4
    tomatoes, briefly blanched in boiling water, peeled and chopped
  • 30
    ml
    fresh parsley, finely chopped
  • Soft turmeric maize meal:
  • 750
    ml
    water
  • 1
    ml
    turmeric
  • salt to taste
  • 200
    ml
    maize meal
  • 125
    ml
    cream (optional)
 

Method

45 min + 1 hour
 

Heat the oil in a large frying pan. Add the onions and brown gently over low heat. Add the garlic, chilli and the mushrooms, stir and fry gently until the mushrooms soften and the juices begin to run. Transfer to a large saucepan. Add the vegetable stock, wine and black pepper. Simmer for 20 minutes. Add the vinegar and correct the seasoning with salt if needed. Cool and refrigerate until ready to serve. Heat the mushroom stew. Add the tomatoes and sprinkle with finely chopped parsley. Serve with the soft maize meal. Make the soft maize meal. Bring the water to the boil and add the turmeric and salt. Slowly stir in the maize meal. Cook over low heat for 5 minutes, stirring frequently. Stir in the cream, if using, and then cover the saucepan and set aside for 1 hour to thicken.

This recipe was published with permission by the The South African Mushroom Association.

 

 

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2020-04-08 13:58
 
 
 
 
 
 
 
 
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