Easiest Way to Make Award-winning Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, quick, light & refreshing mushroom stew (slow cooker shashouka). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is something which I’ve loved my whole life. They’re nice and they look fantastic.

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

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

1. Get cooking oil
2. Prepare diced onion
3. Take fresh mushrooms, sliced
4. Prepare bell pepper (whatever color you want, as far as I am concerned. I used green here)
5. Get jalapeno pepper, sliced
6. Make ready cumin powder
7. Prepare paprika
8. Prepare turmeric powder
9. Prepare cayenne pepper
10. Get chicken/mushroom seasoning
11. Take salt and black pepper
12. Make ready soy sauce
13. Take crushed tomatoes
14. Take medium sized tomatoes, quartered
15. Prepare honey
16. Get water
17. Make ready 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 this up for this exceptional food quick, light & refreshing mushroom stew (slow cooker shashouka) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!