32 The best Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) delicious and handy!

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You need to prepare cooking oil.
Provide diced onion.
Prepare fresh mushrooms, sliced.
Prepare bell pepper (whatever color you want, as far as I am concerned. I used green here).
Use jalapeno pepper, sliced.
Prepare cumin powder.
Use paprika.
Prepare turmeric powder.
Prepare cayenne pepper.
Prepare chicken/mushroom seasoning.
You need salt and black pepper.
You need to prepare soy sauce.
Provide crushed tomatoes.
Provide medium sized tomatoes, quartered.
Prepare honey.
You need water.
You need crumbled feta cheese.

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Heat oil in a pan and saute onion and mushrooms, until onion is a little translucent.
Sprinkle salt until the mushrooms starts to water. Toss in jalapeno pepper and bell pepper to soften them up..
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..
We ate it for dinner with leftover roast chicken thighs..
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).
Happy cooking!.

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Since you have checked out the Quick, Light & Refreshing Mushroom Stew (slow cooker Shashouka) recipe, and also you have the know-how that you need to do in the kitchen area. Obtain that apron out, dust off your mixing bowls and also roll up your sleeves. You have some cooking to do.

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