Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, quick, light & refreshing mushroom stew (slow cooker shashouka). One of my favorites. For mine, I’m gonna make it a little bit unique. 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 current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is something which I have loved my entire life.

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

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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!

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