Spicy North African-style Mushrooms & Beans

North African Mushrooms & Beans 013aMushroom dishes are often dark and earthy which I love but, equally I love this one which is dark, but fresh and vibrant with a great

The freshness comes from the lovely local harissa paste, celery and coriander (and let me warm it smells fanastic as it cooks), while the meatiness comes from the mushrooms.

Spicy North African-style Mushrooms & Beans

I used quite large, locally grown, portabellas, from The Te Mata
Mushroom Company
, and cut them into 5mm thick slices – this gives the stew a great meaty texture.

Serve as a vegetarian main or as side dish to grill or pan-cooked meat.

Serves 4

2 tbsp vegetable oil
1 large red onion, chopped
2 cloves garlic, finely chopped
500g portabella mushrooms, thickly sliced
3 tbsp Orcona harissa paste
2 sticks celery, sliced
440g can chopped tomatoes
440g can beans of your choice or chickepeas, drained and rinsed
grated zest and juice 1 lemon
salt and freshly ground black pepper
½ cup chopped coriander

1              Place oil and onion in a saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion
softens. Add garlic and cook, stirring, for 1-2 minutes longer or until fragrant.

2              Add mushrooms, increase heat, cover and cook, stirring
occasionally, for 10 minutes or until mushrooms give up their juices. Remove lid and cook, stirring occasionally, until mushroom liquid evaporates.

3              Stir harissa paste into mushroom mixture and cook, stirring, for 1-2 minutes. Add celery and tomatoes, stir to combine, then rinse can out with water, add to pan and bring to simmering. Simmer, stirring occasionally, for 10-15 minutes or until sauce reduces and thickens.  Stir in beans and cook, for 3-4 minutes or until beans are heated through.

4              Stir in lemon zest and juice and most of the chopped
coriander. Season to taste with salt and black pepper. Serve scattered with remaining coriander.

Serving suggestion: Spoon over couscous or rice and accompany with a salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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