Creamy Spiced Mushroom Stew Recipe

About this recipe

A comforting and creamy Jain-friendly stew made with mushrooms, milk, and aromatic spices, perfect for a satisfying dinner.

Ingredients

• 6 X 1 L Candia Just Milk Semi Skimmed
• 200G Mergulo Original Plant-Based Butter
• 50G Picard Chopped Flat Parsley
• 2 Medium Aubergine/Eggplant Medium (Pack Of 2)
• - Tata Salt
• 20G Thai "Hand" White Pepper Powder, 20G
• - Schwartz Paprika

Instructions

1. 1. Clean and slice 500 g of mushrooms. In a large pot, cook the mushrooms over medium-high heat in their own moisture until softened and lightly browned, about 5-7 minutes.
2. 2. Add 2 cups of milk, 1/4 cup of butter, 2 tsp of salt, and 1 tsp of white pepper to the pot. Stir well to combine.
3. 3. Reduce the heat to medium-low and let the mixture heat gently, stirring occasionally, until it is hot but not boiling, about 5 minutes.
4. 4. Pour the stew into a serving tureen or individual bowls.
5. 5. Sprinkle 1/2 tsp of paprika and 2 tbsp of chopped parsley over the top before serving. Serve hot.