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

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Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, quick, light & refreshing mushroom stew (slow cooker shashouka). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is one of the most well liked of recent trending meals in the world. It's easy, it is fast, it tastes yummy. It's appreciated by millions daily. Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is something that I've loved my entire life. They're nice and they look wonderful.

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To begin with this particular recipe, we have to 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 that.

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

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

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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!.

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