Simple Way to Make Perfect Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka)

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, quick, light & refreshing mushroom stew (slow cooker shashouka). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first 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 can achieve it.

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

1. Make ready cooking oil
2. Take diced onion
3. Get fresh mushrooms, sliced
4. Take bell pepper (whatever color you want, as far as I am concerned. I used green here)
5. Get jalapeno pepper, sliced
6. Prepare cumin powder
7. Take paprika
8. Prepare turmeric powder
9. Prepare cayenne pepper
10. Prepare chicken/mushroom seasoning
11. Get salt and black pepper
12. Take soy sauce
13. Prepare crushed tomatoes
14. Get medium sized tomatoes, quartered
15. Make ready honey
16. Get 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 is going to wrap it up for this special food quick, light & refreshing mushroom stew (slow cooker shashouka) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!