45mBhutanese Mushroom and Chile Stew
A moderately spicy vegetarian Bhutanese mushroom, green chile, and cheese stew for dinner.
- Cuisine
- Bhutanese
- Rating
- 5 stars from 1 rating
- Energy
- 340 calories per serving
- Protein
- 16.3 g per serving
- Carbs
- 15.4 g per serving
- Fat
- 23.9 g per serving
- Sodium
- 964 mg per serving
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Cook this recipe
- cremini mushrooms-1 pound
- pepper and onion blend-12 ounces
- canned diced green chiles-2 cans
- vegetarian Monterey Jack cheese-8 oz
- water-1 cup
- garlic-15 gram
- ginger-6 gram
- unsalted butter-2 tbsp
- kosher salt-0.75 tsp
- ground cayenne pepper-0.25 tsp
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.
Keep fingers clear of the chef’s knife and box grater while slicing and grating.
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.
Add the cremini mushrooms and cook 8 to 10 minutes, stirring often, until they are reduced, glossy, and lightly browned at the edges.
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.
Add 1 cup water, bring to a gentle simmer, partially cover, and cook 8 minutes to make a savory chile-mushroom stew base.
Reduce the heat to low. Add the vegetarian Monterey Jack cheese by handfuls, stirring after each addition until melted and creamy.
Keep the cheese mixture below a hard boil to prevent splattering and separation.
Keep the stew at a bare simmer for 2 to 3 minutes until thick, smooth, and spoon-coating. Serve hot.
Use caution when stirring or ladling the hot stew, since melted cheese can stick and bubble.
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