Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, quick, light & refreshing mushroom stew (slow cooker shashouka). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook quick, light & refreshing mushroom stew (slow cooker shashouka) using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka):

1. Get 2 tbsp cooking oil
2. Get 1 diced onion
3. Make ready 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. Make ready 1 jalapeno pepper, sliced
6. Take 1 tsp cumin powder
7. Make ready 1/2 tsp paprika
8. Make ready 1 tsp turmeric powder
9. Make ready 1/2 tsp cayenne pepper
10. Prepare 1 tsp chicken/mushroom seasoning
11. Prepare to taste salt and black pepper
12. Take 1 tbsp soy sauce
13. Take 1 can crushed tomatoes
14. Make ready 2 medium sized tomatoes, quartered
15. Get 1 tbsp honey
16. Prepare 1/2 cup water
17. Prepare 2 tbsp crumbled feta cheese

Steps 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!

So that is going to wrap this up with this exceptional food quick, light & refreshing mushroom stew (slow cooker shashouka) recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!