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Receta Mushroom Chili Stew
by Global Cookbook

Mushroom Chili Stew
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  Raciónes: 4

Ingredientes

  • 2 tsp chili pwdr
  • 1 tsp grnd cumin
  • 1/2 tsp dry oregano
  • 1 can diced tomatoes with green chiles - (14 ounce)
  • 1 Tbsp. tomato paste
  • 1 can navy beans - (15 ounce) rinsed, liquid removed
  • 1 can pinto beans - (15 ounce) rinsed, liquid removed
  • 1 Tbsp. balsamic vinegar
  • 1 x scallion, white and light green part cut 1/2" pcs
  •     Cilantro for garnish
  • 1/2 lb cremini mushrooms
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 1 med onion minced
  • 4 x garlic cloves chopped
  • 1 med portobello mushroom stem removed
  • 1/2 lb fresh shiitake mushrooms stems removed

Direcciones

  1. In medium saucepan, heat oil over medium heat. Add in onion and garlic and cook, stirring often, till onion has softened, about 5 min.
  2. In food processor, combine all mushrooms and process till coarsely minced. (You should have about 5 c..) Add in mushrooms, chili pwdr, cumin and oregano to saucepan and cook, stirring occasionally, till mushrooms have released their juices, about 5 min.
  3. Add in tomatoes, tomato paste, beans, vinegar and 1 c. water to mushrooms. Bring to a boil. Reduce heat and simmer, uncovered, till mix has reached desired thickness, about 10 min. Stir in scallions and adjust salt to taste. Serve sprinkled with cilantro.
  4. This recipe yields 4 servings.
  5. Comments: While stew is simmering, make some quick-cooking brown rice. Saute/fry broccoli florets with garlic. Top chili with a dollop of salsa. If desired your chili extra picante, drizzle in a few drops of warm sauce or possibly chili puree at the end. Feel free to substitute your favorite combination of mushrooms for the ones listed here.
  6. Description: "Here's a delicious twist on the classic with a medium spicy kick."