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Practical mushroom chilli

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Practical mushroom chilli

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Tempo de preparo

30 min(s)


10 servings


  • Mushroom paris | 250 g
  • Shimeji | 250 g
  • Shitaki | 250 g
  • Cooked red beans | 300 g
  • Red onion | 1 unit(s)
  • Garlic | 3 unit(s)
  • Red Pepper | 1 unit(s)
  • Yellow pepper | 1 unit(s)
  • Tomato puree | 1 can(s)
  • Blonde | 1 unit(s)
  • Cumin | 50 g
  • Coriander | 2 unit(s)
  • Salt | 1 to taste
  • Tabasco | 1 to taste
  • Black pepper | 1 to taste


  1. Chop the onion, garlic very small and the peppers in brunoise (equal cubes)
  2. Roughly chop the mushrooms
  3. Heat a large frying pan, drizzle with olive oil and let it very hot, then toss in the mushrooms.
  4. Without stirring too much, add the onion, garlic, peppers and a bay leaf to the sauté.
  5. Beat half of the beans
  6. Add the tomato puree, beans and beans in beans to the stir-fry.
  7. Flavor with cumin, tabasco, black pepper and salt
  8. Let everything cook on low heat for approximately 10 minutes.
  9. Chop the cilantro and add to finish
  10. Taste the flavors and correct the seasonings according to your taste
  11. Serve hot as an aperitif. Goes well with nachos, tortillas and guacamole

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