Muisca Mushroom Stew

Ingredients

In adapting the Italian Sugo alla boscaiola to Muisca cuisine, we have incorporated indigenous ingredients and spices to create a unique flavor profile. The original dish's tomato-based sauce has been replaced with a flavorful broth infused with traditional Muisca herbs and spices. Additionally, we have substituted the Italian sausage with locally sourced mushrooms, which are abundant in the Andean region. We alse have the original recipe for Sugo alla boscaiola, so you can check it out.

• 500g (1.1 lb) mixed mushrooms (oyster, porcini, etc.) 500g (1.1 lb) mixed mushrooms (oyster, porcini, etc.)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) yuca or cornmeal 1 cup (200g) yuca or cornmeal
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the mixed mushrooms to the pot and cook until they release their moisture and start to brown.
3. 3.
   Sprinkle the ground cumin, paprika, and dried oregano over the mushrooms. Stir well to coat the mushrooms evenly with the spices.
4. 4.
   Pour in the vegetable broth and water, and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes.
5. 5.
   In a separate bowl, mix the yuca or cornmeal with a little water to form a smooth paste. Slowly add the paste to the stew, stirring continuously to avoid lumps.
6. 6.
   Continue simmering the stew for another 10-15 minutes, or until it thickens to your desired consistency.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Muisca Mushroom Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Mushrooms — Clean the mushrooms thoroughly before cooking to remove any dirt or debris. If using dried porcini mushrooms, rehydrate them in warm water before adding them to the stew.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or a chopped chili pepper to the stew.
• Experiment with different types of mushrooms to vary the flavors and textures of the stew.
• Serve the Muisca Mushroom Stew with a side of traditional Muisca bread or corn tortillas for a complete meal.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Muisca Mushroom Stew hot in individual bowls. Garnish each serving with fresh cilantro for a burst of freshness and color.

Presentation advice

Present the Muisca Mushroom Stew in rustic clay bowls or earthenware dishes to showcase the traditional Muisca influences. Sprinkle some paprika or cumin on top for an added visual appeal.