Estofado Sabroso de Hongos de Fenogreco
(Savory Fenugreek Mushroom Alicha Stew)
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mayo 20, 2025
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Ingredientes
-
400 grams Champiñones frescos
(Use a mix of button and cremini for best flavor)
-
2 tablespoons Hojas de fenogreco secas (metho)
(You can substitute with fresh fenugreek leaves if available)
-
1 teaspoon Pó de Cúrcuma
(Fresh turmeric can be used finely grated if preferred)
-
1 large Cebolla amarilla
(Finamente picado)
-
3 cloves Dientes de ajo
(Picado)
-
1 inch piece Jengibre fresco
(Rallado)
-
3 tablespoons Aceite vegetal
(Use a neutral oil like sunflower or canola)
-
300 ml Caldo de agua o vegetal
(Adjust for desired stew consistency)
-
1 teaspoon Sal
(Ajustar al gusto)
-
0.5 teaspoon Pimienta negra
(Recién molido)
-
1 tablespoon Jugo de limón
(Freshly squeezed, for finishing touch)
-
2 tablespoons Hojas de cilantro fresco
(Picado, para decorar)
(Use a mix of button and cremini for best flavor)
(You can substitute with fresh fenugreek leaves if available)
(Fresh turmeric can be used finely grated if preferred)
(Finamente picado)
(Picado)
(Rallado)
(Use a neutral oil like sunflower or canola)
(Adjust for desired stew consistency)
(Ajustar al gusto)
(Recién molido)
(Freshly squeezed, for finishing touch)
(Picado, para decorar)
Nutrición
- Porciones: 4
- Tamaño de porción: 1 tazón (300g)
- Calories: 190 kcal
- Carbohydrates: 15 g
- Protein: 7 g
- Fat: 12 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 450 mg
- Cholesterol: 0 mg
- Calcium: 60 mg
- Iron: 2.7 mg
Instrucciones
-
1 - Prepare the Vegetables:
Clean mushrooms carefully with a damp cloth and slice them. Finely chop the onions, mince garlic, and grate ginger.
-
2 - Cook onions and spices:
Heat oil in a heavy-bottomed pan on medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add garlic and ginger, cook another 2 minutes until fragrant.
-
3 - Add fenugreek and turmeric:
Stir in fenugreek leaves and turmeric powder to the onion mixture. Cook for 2-3 minutes, stirring frequently to transfer the spice flavors into the oil.
-
4 - Cook Mushrooms:
Add the sliced mushrooms to the pan. Cook on medium-high heat until the mushrooms start releasing water and shrink, about 8-10 minutes.
-
5 - Simmer Stew:
Pour in the vegetable broth or water and bring to a gentle simmer. Reduce heat to low, cover and cook for about 15 minutes until mushrooms are tender and flavors meld.
-
6 - Finish and Garnish:
Season with salt and black pepper. Stir in lemon juice to brighten the flavors. Garnish with fresh cilantro leaves before serving.
Clean mushrooms carefully with a damp cloth and slice them. Finely chop the onions, mince garlic, and grate ginger.
Heat oil in a heavy-bottomed pan on medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add garlic and ginger, cook another 2 minutes until fragrant.
Stir in fenugreek leaves and turmeric powder to the onion mixture. Cook for 2-3 minutes, stirring frequently to transfer the spice flavors into the oil.
Add the sliced mushrooms to the pan. Cook on medium-high heat until the mushrooms start releasing water and shrink, about 8-10 minutes.
Pour in the vegetable broth or water and bring to a gentle simmer. Reduce heat to low, cover and cook for about 15 minutes until mushrooms are tender and flavors meld.
Season with salt and black pepper. Stir in lemon juice to brighten the flavors. Garnish with fresh cilantro leaves before serving.
Más información sobre: Estofado Sabroso de Hongos de Fenogreco
Overview
Fenugreek Mushroom Alicha is a traditional Ethiopian-inspired stew highlighting the gentle bitterness and aromatic earthiness of fenugreek leaves combined with soft, umami-rich mushrooms. 'Alicha' denotes a mild stew, typically turmeric-based and without the spicy chilies common in other Ethiopian dishes, which makes this recipe accessible to many palates.
Ingredients and Flavor Profile
The dish uses fenugreek leaves (known locally as 'metho'), which imbue the stew with their characteristic aroma and subtle bitterness, balanced beautifully by turmeric’s warm, mild quality. Mushrooms introduce a meaty texture and deepen the umami quotient, making this dish an excellent vegetarian or vegan option.
This recipe integrates foundational Ethiopian cooking techniques — such as slow simmering spices in oil to release flavors gently — resulting in a comforting, flavorful stew that pairs perfectly with injera or rice.
Cooking Techniques
Sautéing the onions until translucent sets the flavor base alongside garlic and ginger, which contribute sharpness and warmth. Adding fenugreek and turmeric into the oil ensures their flavors are toasted and more pronounced. Slow simmering allows the mushrooms to absorb the spice-infused broth.
Serving Suggestions
Fenugreek Mushroom Alicha works wonderfully with traditional Ethiopian injera bread, enabling scooping up of the stew. Alternatively, it complements fluffy basmati rice or hearty flatbreads, making it versatile for contemporary dining.
Cultural Significance
Fenugreek features prominently in Ethiopian cuisine for its medicinal and aromatic properties, valued not only for cuisine but also healing traditions. Alicha dishes encapsulate Ethiopia’s layered spice culture but represent milder, comforting options among fiery stew variants.
Tips & Notes
- Use fresh fenugreek leaves when available to heighten flavor freshness.
- Adjust water quantity depending on whether you prefer thicker stew or more broth.
- Pair with a mild side salad or plain yogurt if not strictly vegan to add creamy contrast.
- Leftovers deepen in flavor after a day and refrigerate well for convenience.
Final Thoughts
Fenugreek Mushroom Alicha offers a unique culinary experience blending Ethiopian culinary heritage with accessible ingredients for a globally mindful vegan dish enriched in texture and warming flavor. It's a fantastic entrée for anyone seeking to explore the gentle yet vibrant tastes of African fare!
