Weeknight-friendly Mushroom Hash with the cumin and garlic we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and garlic elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried ancho chillies and the rest of the cumin and garlic flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
Members
This Mexican Bisque leans on ancho chilli to do the heavy lifting. We braise the Chicken Breast...
Mexican
Members
The kind of Mexican plate you make on repeat. cumin and garlic, a proper slow-cook, and a...
Mexican
Members
Our tested Grilled Lentil Bowl: charred, generous, and balanced with cumin and garlic. Serves 4...
Mexican Weeknight-friendly Paneer Soup with the tomatillo and jalapeno we come back to again and again....