Recipe: Vegetarian Mushroom Stew
For a hearty winter stew packed with veggie goodness, try our winning recipe from Madu Mndau.
INGREDIENTS
- 2 x 250g punnet of mushrooms
- 1 x medium-sized red, yellow and green bell peppers
- 1 large onion
- 3 medium carrots grated
- 1 large marrow sliced
- 3 medium carrots grated
- 1 large marrow sliced
- 1 packet of OK HOUSEBRAND brown onion soup
- 1 packet of OK HOUSEBRAND macaroni
- 15ml OK HOUSEBRAND sunflower oil
- 5ml OK HOUSEBRAND salt
- 1.5lt of water
METHOD
1. Boil the macaroni in rapidly boiling water, a pinch of salt and a few drops of oil for 5 minutes.
2. Remove from the stovetop and drain immediately, and leave in the pot to keep warm.
3. Dice the onion and fry in 10ml’s cooking oil until tender.
4. Add mushrooms chopped into medium chunks to the onion and stir until they turn a lovely golden brown.
5. Add the grated carrot, sliced marrow and diced peppers and toss until well mixed with the onion and mushrooms.
6. Season with salt and leave to simmer as the mushrooms release some retained water into the pot.
7. Mix the contents of the soup packet with 150ml of water in a jug, ensuring that the powder is thoroughly dissolved (add more water if needed), then add to the mix.
8. Allow to simmer for 5 minutes.
9. Serve with pasta and enjoy your vegetarian stew!
