Mexican · Dinner
Mushroom and Chili Stew
Meaty mixed mushrooms simmer in a chili-tomato base built from dried and fresh chilies, garlic and cumin, finished with lime and cilantro. Ladled over rice, the stew carries smoky heat and deep umami without any meat, making it a hearty plant-forward Mexican weeknight dish.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
392Calories
13.2gProtein
16.8gFat
52.1gCarbs
11.6gSugar
9.4gFiber
612mgSodium
0mgChol
2.5gSat Fat
1180mgPotassium
95mgCalcium
4.1mgIron
0mcgVitamin B12
24mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
spice-route
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Stem and seed the dried chilies, then toast them in a dry skillet over medium heat for 1 to 2 minutes until fragrant and pliable.
2
Blitz
Drain the soaked chilies and transfer to a blender with the fresh chili, crushed tomatoes, and 2 tablespoons vegetable stock; blitz until smooth.
3
Saute
Heat the olive oil in a heavy pot over medium heat; add the onion and garlic and saute 4 to 5 minutes until the onion turns translucent.
4
Bloom
Stir the cumin and oregano into the pot; cook over medium heat 30 seconds until fragrant and toasted.
5
Simmer
Pour the blended chili paste into the pot along with the remaining stock; simmer over medium heat 8 minutes, stirring occasionally, until thickened.
6
Simmer
Add the mushrooms, cover, and simmer over medium-low heat 12 to 15 minutes, stirring once, until tender and their liquid releases into the sauce; season with salt.
7
Finish
Stir the lime juice into the stew off the heat until the sauce brightens and smells sharper.
8
Plate
Spoon the cooked rice into a bowl, ladle the mushroom and chili stew over the top, and scatter the cilantro over the surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g mixed cremini mushrooms
- 44 dried chili (ancho or guajillo)
- 22 chili-fresh (serrano or jalapeño)
- 1 cup240ml canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp oregano-dried
- 1 cup240ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp lime-juice
- 2 tbsp2 tbsp cilantro
- salt, to taste
- 1 cup196g white-rice-cooked, for serving
