Bhutanese Mushroom and Chile Stew

Cuisine

Bhutanese

Servings

4

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

medium

Ingredients

• 1 Pound Cremini mushrooms - 1 pound (454 grams), Slice into 1/4-inch pieces; 454 grams is the metric equivalent given in the recipe text.
• 12 Ounce Frozen three-pepper-and-onion blend - 12 ounces (340 grams), Use one 12-ounce frozen three-pepper-and-onion blend package
• 2 Can Canned diced green chiles - 2 cans (4 ounces each), drained
• 8 Ounce Vegetarian Monterey Jack cheese - 8 ounces (227 grams), Grate before adding; 227 grams is the metric equivalent given in the recipe text.
• 2 Tablespoon Unsalted butter - 2 tablespoons (30 milliliters), 30 milliliters is the metric equivalent given in the recipe text.
• 15 Gram Jarred minced garlic - 15 grams (1 tablespoon), Canonical weight uses the selected Spice World product label basis of 5 grams per teaspoon
• 6 Gram Fresh ginger root, grated - 6 grams (about 1 tablespoon), Canonical weight uses the USDA raw-ginger basis of 2 grams per teaspoon, or 6 grams per tablespoon
• 1 Cup Water - 1 cup (240 milliliters), 240 milliliters is the metric equivalent given in the recipe text.
• 0.75 Teaspoon Kosher salt - 3/4 teaspoon (3.75 milliliters), 3.75 milliliters is the metric equivalent given in the recipe text.
• 0.25 Teaspoon Ground cayenne pepper - 1/4 teaspoon (1.25 milliliters), 1.25 milliliters is the metric equivalent given in the recipe text.

Instructions

1. Prepare the vegetables, aromatics, chiles, and cheese

   1. *Slice the cremini mushrooms* into 1/4-inch pieces, *grate the Monterey Jack cheese*, measure the *jarred minced garlic*, *grate the fresh ginger root*, and *drain the diced green chiles*.

2. Soften the pepper and onion blend

   2. Melt *2 tablespoons butter* in the Dutch oven over *medium heat*. Add the *12 ounces frozen three-pepper-and-onion blend* and salt, then cook *6 to 8 minutes* until softened and steaming.

3. Brown the mushrooms

   3. Add the *cremini mushrooms* and cook *8 to 10 minutes*, stirring often, until they are *reduced, glossy, and lightly browned at the edges*.

4. Add aromatics, spice, and chiles

   4. Stir in the *jarred minced garlic, fresh grated ginger, cayenne pepper,* and *drained green chiles*. Cook for *1 minute* until the mixture smells fragrant and spicy.

5. Simmer the stew base

   5. Add *1 cup water*, bring to a *gentle simmer*, partially cover, and cook *8 minutes* to make a savory chile-mushroom stew base.

6. Melt in the cheese

   6. Reduce the heat to *low*. Add the *vegetarian Monterey Jack cheese* by handfuls, stirring after each addition until *melted and creamy*.

7. Finish and serve

   7. Keep the stew at a *bare simmer* for *2 to 3 minutes* until thick, smooth, and spoon-coating. Serve hot.