Tomato Portobello Mushroom Stew

Name: Tomato Portobello Mushroom Stew
Total time: 1500 s
Yield: 2 large servings
Cuisine: American
Ingredients: 4 large Portobello mushrooms; 3 medium ripe tomatoes; 1 medium onion, chopped; 1 tsp minced garlic; 2 Tbsp olive oil (divided); 1 tsp paprika (for color and mild smokiness); 4 fresh basil leaves, chopped (or ½ tsp dried basil); 1/4 c water (for simmering); Salt and black pepper to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

If you are looking for a simple, hearty vegetarian dish, this mushroom stew is perfect. The meaty texture of portobello mushrooms pairs beautifully with a rich tomato base, lifted by fresh basil, garlic, and a touch of paprika for warmth and color. It is quick to make, full of flavor, and works just as well on its own as it does alongside rice, pasta, or crusty bread.

This is also very similar to how we cook our local mushrooms in Malawi (minus the basil, paprika, and garlic). Rainy season is mushroom season here, but that depends on us taking care of the natural environment. Sadly, many of Malawi’s forested areas are being depleted, which affects not only the forests themselves but also the wild mushrooms that grow there, making them harder to find and more expensive. Since I love mushrooms so much, I find ways to enjoy imported mushrooms while I wait for the next rainy season.

#CA2025

Bianca Mwale @bianca_eatsy

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Ingredients

25 minutes

2 large servings

4large Portobello mushrooms
3medium ripe tomatoes
1medium onion, chopped
1 tspminced garlic
2 Tbspolive oil (divided)
1 tsppaprika (for color and mild smokiness)
4fresh basil leaves, chopped (or ½ tsp dried basil)
1/4 cwater (for simmering)
Salt and black pepper to taste

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Steps

25 minutes

1

Blend tomatoes in a food processor and set aside
2

Chop mushrooms into different sizes to mix up the textures
3

In a skillet, heat 1 tablespoon of oil and sauté/char the mushrooms for 5 minutes. They don’t need to fully soften as they’ll continue cooking in the sauce. Remove and set aside
4

In the same pan, heat the remaining oil and sauté the onions for 5 minutes or until tender. Add the garlic and paprika, and cook for another 1 minute until fragrant
5

Pour in the blended tomatoes, season with salt and pepper, and let simmer for 5–8 minutes, stirring occasionally, until the sauce thickens
6

Return the mushrooms to the pan, stir in the basil, and the water. Reduce heat to medium-low and cook for 5–7 minutes, until the mushrooms are tender and coated in the sauce
7

Taste and adjust seasoning. Serve hot with nsima, rice, pasta, bread, or as a side dish