Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
This is fascinating recipe because the texture and the taste actually meant that I was not craving meat. And I eat a lot of meat. For me, vegetables are on the plate for a bit of colour but they serve no purpose other than adding that colour. However, I experimented with this vegetarian recipe because meat will be in short supply, or no supply, come the Zombie apocalypse. That is, unless you are a Zombie and then you’ll be looking to feast on humans. So, go ahead and try this one out. You may be pleasantly surprised.
- 4 tbsp olive oil
- 250 grams / 8oz dried porcini mushrooms
- 1 (14 oz / 400 gram) tin of mushrooms
- 1/2 (8oz / 250 grams) jar smoked red peppers
- 1 (14 oz/ 400 gram) tin chopped tomatoes
- 100 grams / 4 oz Leggo’s Tomato Paste
- 2 Beef Stock Cubes
- I cup of boiled water
- 2 tsp garlic powder
- 1/4 cup mixed paprika
- Get a large pan and add the olive oil. Soak the dried porcini mushrooms for 30 minutes until they are soft and malleable.
- Add the porcini mushrooms and the tinned mushrooms to the oil and sweat them for around 20 minutes. You want the flavours to infuse.
- Add the jarred red peppers, preferably smoked red peppers, to the mushrooms and sweat on a low heat for a further 15 minutes.
- Add the tinned tomatoes and the tomato paste and simmer for a further 15 minutes. Make a judgment on when the flavours have combined.
- Boil water and add the beef stock cubes to 1 cup of the boiled water. Taste the stock and decide how strong you want the beef flavour to be.
- Add the beef stock to the mushroom and tomato mixture and simmer for a further 10 minutes. Add garlic and paprika to taste.
- The trick with this recipe is to get a strong and infused base with the mushrooms sitting on that rich base. Be bold with your decisions.