Recipe of Favorite Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka)

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, quick, light & refreshing mushroom stew (slow cooker shashouka). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have quick, light & refreshing mushroom stew (slow cooker shashouka) using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka):

1. Make ready 2 tbsp cooking oil
2. Make ready 1 diced onion
3. Get 1 bag fresh mushrooms, sliced
4. Prepare 1 bell pepper (whatever color you want, as far as I am concerned. I used green here)
5. Take 1 jalapeno pepper, sliced
6. Get 1 tsp cumin powder
7. Get 1/2 tsp paprika
8. Get 1 tsp turmeric powder
9. Make ready 1/2 tsp cayenne pepper
10. Take 1 tsp chicken/mushroom seasoning
11. Take to taste salt and black pepper
12. Prepare 1 tbsp soy sauce
13. Prepare 1 can crushed tomatoes
14. Make ready 2 medium sized tomatoes, quartered
15. Get 1 tbsp honey
16. Take 1/2 cup water
17. Get 2 tbsp crumbled feta cheese

Steps to make Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka):

1. Heat oil in a pan and saute onion and mushrooms, until onion is a little translucent
2. Sprinkle salt until the mushrooms starts to water. Toss in jalapeno pepper and bell pepper to soften them up.
3. SLOW COOKER : Add the cooked above ingredients at the bottom, topped with the rest of the ingredients with water. Set on high for 2 hours or low for 4 hours. Stir once or twice after a while.
4. We ate it for dinner with leftover roast chicken thighs.
5. For those who wish to add eggs into the dish, when the vegetables have softened, make depression marks into the concoction in the slow cooker, gently crack an egg into the indentation, season with a little salt and pepper, close the lid and cook for another hour or so (check the eggs to see if it's to the consistency that you like)
6. Happy cooking!

So that is going to wrap it up for this exceptional food quick, light & refreshing mushroom stew (slow cooker shashouka) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!