This mushroom stew is prepared with wild mushrooms and peppers tomatoes and spicy Ethiopian berbere sauce. I
love mushroom recipes and cook them in all variations whenever I can.
Most of the time I am using the commercially available button mushrooms which are often the only variety on offer in these parts of the world. I am a passionate mushroom collector as well and whenever the picking season is at hand I try to get hold of some wild mushrooms to use in the kitchen.
Now the funny part is that we have had mushrooms growing in our garden for years and that they are actually edible. I made the following recipe with our garden mushrooms but if you don't have any wild- or garden mushrooms at hand you can easily replace them with commercially available kinds and you should get tasty stew as well.
This recipe was inspired by veggybelli and you can find her recipe here
Preparation time: 15 minutes
Cooking time: at least 15 minutes
Resting time: 0 minutes
Total time needed: 30 minutes
Grade of Difficulty: easy
Serve with hot steamed rice, injera or fried potatoes, carrots and sweet potatoes
Please be very careful when picking wild mushrooms. Pick only those that you can identify with certainty to be suitable for consumption and stay away from any of those that you don't feel sure about. Mushrooms can be extremely poisonous!
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