Seco de Champiñones (Peruvian Mushroom Stew)

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot over medium heat, then add 1 large finely chopped red onion and sauté until softened, about 5 minutes.

2. 2

   Stir in 4 minced garlic cloves, 2 tablespoons of Aji Amarillo paste, 1 teaspoon of cumin, and 0.5 teaspoon of oregano, cooking for 2 minutes until fragrant.

3. 3

   Add 500 grams of sliced mushrooms, 2 diced medium carrots, and 2 diced medium potatoes to the pot, mixing well to coat the vegetables with the aromatics.

4. 4

   Pour in 3 cups of vegetable broth, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the potatoes and carrots are tender.

5. 5

   Stir in 0.5 cup of peas and 0.5 cup of chopped cilantro, season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, and cook for another 5 minutes, allowing the flavors to meld.

6. 6

   Serve the Seco de Champiñones hot with 1 cup of cooked white rice on the side.