Mushroom tinga

Name: Mushroom tinga
Total time: 2100 s
Cuisine: American
Ingredients: 2 medium onions, very thinly sliced; 3 cloves garlic, very thinly sliced; 250 g white button mushrooms, very thinly sliced; 3 tbsp tomato paste; 1 tbsp garlic powder; 1/2 tbsp smoky paprika; 1/2 tbsp dried oregano; 1/2 tbsp ground chipotle; 2 Roma tomatoes, chopped into 1/2 cm cubes; 1 cup chicken stock; 1 bay leaf

Robert Gonzal @robert

Vancouver BC

The inspiration for this dish came about while rewatching Netflix's the Final Table. If you've never seen it, stream it now. It's a glorious hour of food porn, as well as a nice change from the petty rivalries you see in a lot of other competitive cooking shows (seriously, Netflix, when are you gonna drop season 2?). Anyway, in one episode, Taco King Esdras Ochoa made a variation on tinga using artichoke instead of the traditional chicken. It got me curious -- what exactly is tinga? After surfing the 'net a bit for more info, I decided to give it a go myself, except with mushrooms (I guessed they'd be a good substitute for meat). Once done, I piled the tinga onto some freshly steamed rice and topped the lot with a nice, runny egg. I don't know how authentic the end result was (not very, I'm guessing), but regardless it was totally delicious. And in the end, that's what matters.

Robert Gonzal @robert

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Ingredients

35 minutes

2medium onions, very thinly sliced
3 clovesgarlic, very thinly sliced
250 gwhite button mushrooms, very thinly sliced
3 tbsptomato paste
1 tbspgarlic powder
1/2 tbspsmoky paprika
1/2 tbspdried oregano
1/2 tbspground chipotle
2Roma tomatoes, chopped into 1/2 cm cubes
1 cupchicken stock
1bay leaf

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Steps

35 minutes

1

Throw the onions and garlic into a medium pan with about a cup of water and a good pinch of salt. Turn the heat up to medium and let cook until the water boils off. Add a splash of veg oil and keep frying until the onions are softened and lightly browned. This will take about 15 minutes.
2

Add the mushrooms and continue frying for 2 to 3 minutes until they're softened and start to meld into the onions.
3

Stir in the tomato paste. Cook another 3 to 4 minutes to reduce and deepen the tomato flavour.
4

Combine the spices in a small bowl with a pinch of salt and several grinds of black pepper. Add the spice blend to the pan and stir well to incorporate. Let cook 3 to 4 minutes.
5

Add the tomatoes and turn the heat down to medium-low. Let cook for 6 to 8 minutes until the tomatoes dissolve into the sauce. Pour in the chicken stock and add the bay leaf, and simmer a final 2 or 3 minutes. When serving, reheat with a small splash of water if needed to loosen the sauce.