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

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, quick, light & refreshing mushroom stew (slow cooker shashouka). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook quick, light & refreshing mushroom stew (slow cooker shashouka) using 17 ingredients and 6 steps. Here is how you cook it.

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

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

Instructions 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’s going to wrap this up for this exceptional food quick, light & refreshing mushroom stew (slow cooker shashouka) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!