Prep time
15 min
This Moroccan-inspired recipe is traditionally prepared in a tagine, a shallow earthenware pot with a conical shape lid, used predominantly in North Africa. The recipe is full of flavours but not spicy – perfect for kids.
Cook time
25 min
Servings
2
Prep time
15 min
Cook time
25 min
Servings
2
Ingredients
- 500 mL (2 cups) button or cremini mushrooms
- 30 mL (2 tbsp) grapeseed or sunflower oil, divided
- 1 onion, peeled and thinly sliced
- 1 clove garlic, peeled and crushed
- 15 mL (1 tbsp) Ras El Hanout (use a store-bought mix or make your own using the recipe below)
- Pinch of saffron
- 500 mL (2 cups) fresh or canned crushed tomatoes, chopped
- 60 mL (¼ cup) currants or raisins
- 500 mL (2 cups) water
- 5 sprigs of flat leaf parsley, roughly chopped with stems
- Salt to taste
Ras El Hanout:
- 15 mL (1 tbsp) ground cumin
- 15 mL (1 tbsp) ground cardamom
- 15 mL (1 tbsp) ground ginger
- 7 mL (½ tbsp) ground black pepper
- 7 mL (½ tbsp) ground cinnamon
- 7 mL (½ tbsp) paprika
- 7 mL (½ tbsp) ground coriander seeds
- 7 mL (½ tbsp) cayenne
- 7 mL (½ tbsp) ground allspice
- 7 mL (½ tbsp) ground cloves
Directions
- Rinse whole mushrooms in cold water, dry well and cut in half-lengthwise.
- In a tagine (or a large pan with a lid), heat 15 mL (1 tbsp) oil on medium-high heat. Add 250 mL (1 cup) of mushrooms and brown on both sides. Remove mushrooms from the tagine (or pan) and rest them in a bowl. Repeat with remaining mushrooms.
- In the tagine (or pan), add remaining oil and cook onions and garlic for 2 minutes or until they begin to soften. Stir in Ras El Hanout and saffron and cook for one more minute. Add tomatoes, currants and reserved mushrooms.
- Add water and reduce heat to medium–low. Simmer for 15 minutes or until thickened with the lid on.
- Garnish with parsley and season with salt to taste.
Recipe highlights
Tips
- Serve with fish or chickpeas and a whole grain food such as whole grain couscous or brown rice.
- Ask your older kids to help rinse and cut mushrooms. They can also peel and crush garlic.
- Try using less of the ingredients that contain a lot of sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little often goes a long way.
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