Halal Mushroom And Hominy Dinner Recipe

About this recipe

A hearty and flavorful dinner featuring tender mushrooms, hominy, and a zesty lemon finish. This dish is perfect for those seeking a satisfying and Halal-friendly meal.

Ingredients

• 25 g Parsley
• 200 g Delichic Chicken Broth
• 125 g Cremini Mushroom
• 1pc Butternut Squash
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 150 g Spring Onion (Kandychi Path)
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 100 g Everest White Pepper

Instructions

1. 1. Heat 2 tablespoons of Oreal Canola Oil (From The House Of Pansari) in a 10-inch cast iron pan over medium heat.
2. 2. Add 1 cup of diced yellow onion to the pan and cook until translucent, about 4-5 minutes.
3. 3. Stir in 4 cups of diced butternut squash and cook for 5 minutes, allowing it to absorb most of the liquid in the pan.
4. 4. Pour in 1 cup of Delichic Chicken Broth and stir well. Add 3 cups of sliced cremini mushrooms and 1/2 teaspoon of Everest White Pepper. Stir again, reduce the heat to medium-low, and cover the pan. Cook for 5 minutes until the mushrooms are tender and darkened.
5. 5. Add 2 cups of diced butternut squash to the pan, stir well, and cover again. Simmer for 5 minutes until the squash is very tender.
6. 6. Remove the lid and stir in 2 tablespoons of Dabur Hommade Lemon Juice (Bottle). Simmer for another 5 minutes until the liquid thickens slightly.
7. 7. Turn off the heat and stir in 1/2 cup of chopped fresh parsley and 1 teaspoon of lemon zest. Serve immediately.