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Mushroom Tagine

This simple recipe will surprise you will its unique combination of flavors and aromas.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Middle Eastern

Ingredients
  

  • 400 g mushrooms
  • 3 tbsp olive oil
  • 1 cup crushed tomatoes (my crushed tomatoes were frozen, so I just chopped regular tomatoes)
  • 2 cups vegetable stock
  • 1 medium onion chopped
  • 40 g ginger root grated
  • 3 garlic cloves grated
  • 3 bay leaves
  • 2 cinnamon sticks
  • 1 pinch cumin
  • 1 pinch coriander
  • 1 pinch cardamom
  • 1 pinch turmeric
  • 1 pinch cayenne pepper
  • 4 Medjool dates cut in half
  • 2 tbsp green olives sliced
  • 3 tbsp golden raisins
  • ¼ cup cilantro leaves, lightly packed chopped
  • Salt and pepper, to taste

Instructions
 

  • Cut the mushrooms into small pieces, if using Button mushrooms, you only need to cut it in half. If you’re using a bigger variety, Portobello, for instance, cut it into bite-size pieces. Season with salt and pepper
  • Heat a pan over medium heat, add 1 tbsp of olive oil and sauté the mushrooms until they get some color. Place it in a bowl and set aside.
  • In the same pan, add the remaining olive oil and sweat the onions until translucent. Add the grated garlic and ginger and sweat some more. Add all the dry spices and quickly cook them.
  • Add half of the vegetable stock and deglaze the bottom of the pan.
  • Add the rest of the stock, the crushed tomatoes, the sautéed mushrooms, the bay leaves, and the cinnamon sticks. Slowly bring it to a boil, lower it to a simmer, cover and cook for about 10 minutes.
  • After this time, add the dates, raisins, and olives, cook for another 5-10 minutes (until the mushrooms are soft), and adjust seasoning.
  • Add the chopped cilantro right before serving.
  • Enjoy!

Notes

This recipe goes very well with couscous. To make it even better, add some orange zest and juice, dried fruit and nuts. It will take your couscous to another level.
Keyword vegan