Kosher Mushroom Vegetable Stew Recipe

About this recipe

A hearty and flavorful dinner option featuring tender vegetables and mushrooms in a rich gravy, perfect for those seeking a kosher solution.

Ingredients

• 125 g White Shimeji Mushroom (Anabe)
• 200 g Orange Carrot (Gajar)
• 250 g French Beans - 250 G
• 200 g Green Peas (Peeled)
• 1 pc Organically Grown American Corn Cob
• 425 g Bambino Pep Elbows Macaroni
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 50 g On1Y Onion Powder

Instructions

1. 1. Cut the mushrooms into small pieces and set aside.
2. 2. Peel and chop the carrots into bite-sized pieces. Slice the string beans into smaller segments.
3. 3. In a large pot, bring water to a boil and add the carrots, string beans, peas, and corn. Cook for 10-15 minutes until tender.
4. 4. Add the onion powder and mushroom pieces to the pot, stirring well to combine.
5. 5. Stir in the macaroni and let simmer until the pasta is cooked and the mixture thickens into a gravy, approximately 10 minutes.
6. 6. Season to taste with salt and pepper, then turn off the heat.
7. 7. Let the stew cool slightly before serving.