Refer to this Brazilian moqueca with mushrooms recipe
Brazilian moqueca is a traditional stew from Brazil, known for its rich flavors and vibrant colors. Traditionally made with fish or seafood, this version uses mushrooms, offering a vegetarian and eggless alternative. Celebrated for its fresh ingredients and spices, it reflects Brazil's cultural diversity. Let's get cooking and introduce the taste of Brazil to your kitchen.
Gather the following ingredients
For the vegetarian Brazilian Moqueca, gather two tablespoons olive oil, one large sliced onion, one sliced red bell pepper, one sliced yellow bell pepper, three minced garlic cloves, 400 grams of sliced mushrooms, two diced tomatoes, 400 ml coconut milk, two tablespoons tomato paste, one teaspoon paprika, half a teaspoon cayenne pepper (optional), lime juice, salt to taste, and cilantro for garnish.
Prepare the vegetables
Start by heating the olive oil in a large pot over medium heat. Add the sliced onions and bell peppers to the pot. Saute them until they are soft and slightly caramelized. This should take about five to seven minutes. Then add the minced garlic and cook for another minute until fragrant. This step builds the foundational flavors for our moqueca.
Cook the mushrooms
Next, add the sliced mushrooms to the pot. Cook them until they release their moisture and begin to slightly brown, typically around eight minutes. Aim for the mushrooms to be tender but not mushy, as they absorb flavors from the onions, peppers, and garlic during this process. This step is key in ensuring the mushrooms are well-infused with the dish's foundational flavors.
Add remaining ingredients
After the mushrooms are cooked, stir in the diced tomatoes with their juices, then add the coconut milk and tomato paste into the pot. Season with paprika, and if you're using it for some heat, cayenne pepper. Also, add salt according to your taste preferences. Mix everything well to ensure that all ingredients are thoroughly combined, blending the flavors effectively.
Simmer & serve
Bring your moqueca to a gentle simmer over low heat uncovered, allowing it to cook slowly so that all flavors meld together beautifully - about 20 minutes should do it, but keep an eye on it! Finally, squeeze in lime juice before serving hot, garnished with freshly chopped cilantro alongside rice or crusty bread as per tradition in Brazil.
