Mushrooms are an ideal option to include in your weekly menu, as they are low in fat and high in protein. Now imagine preparing them as one of the most cherished stews at home and without any meat. Enjoy this delicious mushroom tinga!
2 tablespoons chipotle chile in adobo sauce, for the sauce
1 cup vegetable broth, for the sauce
1 tablespoon canola oil, or olive
1 1/2 cups onion, in strips
pinches salt
pepper
Preparation
30 mins
23 mins
Low
Cut the mushrooms into thin strips and set aside.
Blend the tomato along with the garlic, chipotle pepper in adobo, and vegetable broth until fully integrated. Set aside until use.
Place a little canola oil in a skillet, heat over medium heat, and add the onion in strips. Sauté until the onion appears shiny, then lower the heat and add the mushrooms in strips, seasoning with salt and pepper. Cook while stirring constantly until the mushrooms reduce in size and begin to brown. Increase the heat to medium, pour in the blended sauce, and adjust the seasoning. Cook for 10 minutes or until the sauce evaporates by 50%. Remove from heat.
Serve the mushroom tinga as the day's stew and accompany it with green sauce to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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