Vegan Mushroom Stew with Chios Tangerine Pasta
Traditional Greek dish with pleurotus mushrooms
Ingredients
- 500-600 gr Chios tangerine pasta
- 450 gr pleurotus mushrooms
- 4-5 brown or white mushrooms
- 2 medium onions
- 3 cloves of garlic
- 75-80 ml olive oil
- 50 ml red wine
- 20 ml water
- 300 gr tomato sauce
- 2 bay leaves
- ½ bunch of parsley
- a little bit of fresh dill
- a little bit of fresh coriander
- ½ tsp cinnamon
- a pinch of oregano
- salt, pepper
Instructions
- Cut the onions, the garlic into small pieces and the mushrooms into medium pieces.
- Sauté the onions and the garlic in a saucepan with 30ml of olive oil (2 tbsp) for 2-3 minutes.
- Add the mushrooms and sauté over medium heat for about 10 minutes.
- Add the red wine. When it evaporates, add all the other ingredients except the olive oil and the oregano.
- Cook on low heat for about 5-7 minutes.
- In the end, add olive oil and oregano.
Notes
