Mushroom and Pea Stew

Ingredients

In the original Indian version of Matar Mushroom, the dish is typically prepared with a tomato-based gravy and a blend of Indian spices like cumin, coriander, and turmeric. However, in this Kazakh adaptation, we have replaced the tomato-based gravy with a flavorful broth and incorporated spices commonly used in Kazakh cuisine, such as paprika and dill. This adaptation gives the dish a unique Kazakh twist while still maintaining the essence of the original flavors. We alse have the original recipe for Matar Mushroom, so you can check it out.

• 500 grams (1.1 lbs) mushrooms, sliced 500 grams (1.1 lbs) mushrooms, sliced
• 1 cup (200 grams) peas 1 cup (200 grams) peas
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470 ml) vegetable broth 2 cups (470 ml) vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 22g, 7g
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
3. 3.
   Add the sliced mushrooms to the pot and cook until they turn golden brown and release their moisture.
4. 4.
   Stir in the peas, paprika, and dried dill, and cook for another 2 minutes.
5. 5.
   Pour in the vegetable broth and season with salt and pepper.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together.
7. 7.
   Adjust the seasoning if needed.
8. 8.
   Serve the Mushroom and Pea Stew hot with bread or rice.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. You can use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them under running water as mushrooms tend to absorb water and become soggy.

Tips & Tricks

• For a richer flavor, you can add a splash of soy sauce or Worcestershire sauce to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Feel free to customize the spices according to your taste preferences. You can add a pinch of chili flakes for a spicy kick or a squeeze of lemon juice for a tangy twist.

Serving advice

Serve the Mushroom and Pea Stew hot in individual bowls. Garnish with fresh dill or parsley for an extra pop of color and flavor. Accompany the stew with warm crusty bread or steamed rice to soak up the delicious broth.

Presentation advice

To enhance the presentation of the Mushroom and Pea Stew, you can sprinkle some paprika or dried dill on top of each serving. Serve the stew in rustic clay bowls or colorful ceramic dishes to add a touch of Kazakh tradition to your presentation.