A real winter warmer dish that's nice and spicy.
Ingredients
- 7 button mushrooms large quartered
- 8 button mushrooms medium sliced
- 1/4 cup dried porcini mushrooms soaked
- 1 zucchini cut into chunks
- 2 carrots sliced
- 1 cup dried shiitake mushrooms soaked
- 3 onions sliced
- 1 garlic clove chopped large
- 1 Massel* beef stock cube
- 3 tsp smoked paprika
- 3 tbs sweet paprika
- 3 tbs chilli powder
- 1 cup passata
- 1 cup water
- 3 tbs tomato paste
- 1 tbs plain flour
- 1 bay leaf
- 4 stalks fresh thyme
- 1 bunch parsley chopped
- 1 pinch raw sugar
- 1 pinch sea salt
- 1 tbs sunflower oil
*Massel is recommended by Australia's Best Recipes
Method
-
Step 1Heat sunflower oil in a frying pan and fry the onion and garlic until glossy. Add the smoked paprika powder, sweet paprika powder, flour and thyme.
-
Step 2Stir very well and add the mushrooms. Add the carrots. Fry for further 5 minutes and deglaze the pan with the water.
-
Step 3Add the stock cube, passata, tomato paste, bay leaf, sweet paprika powder, chilli powder, salt and sugar, shiitake mushrooms, porcini mushrooms and the water from the soaked mushrooms.
-
Step 4Stir well and turn down the heat to a simmer. Add the lid to frying pan and let it simmer for 15 minutes.
-
Step 5Finish with the zucchini pieces. Cover with the sauce, top with the lid and let it simmer for further 15 minutes.
-
Step 6Add the fresh parsley and turn off the heat. Let it a rest for 15 minutes before serving.
Equipment
- 1 frying pan with lid
Recipe Notes
You can serve with spiral pasta, salt potatoes or potato dumplings.
You'll need to soak the dried porcini mushrooms and the dried shiitake mushrooms in water to rehydrate before using.
If you like the sound of this recipe, you might also like this Slow Cooker Beef and Wine Stew with Cheesy Dumplings.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register