Ingredients with Measurements:
- 2 cups of matzoon (Armenian yogurt)
- 1 pound of mushrooms, sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 cups of vegetable broth
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
4. Pour in the vegetable broth and dried thyme, and bring the mixture to a boil.
5. Reduce the heat to low and let the stew simmer for 10-15 minutes.
6. Stir in the matzoon and let the stew cook for an additional 5-10 minutes.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing and boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 16g
- Protein: 9g
Substitutions for ingredients:
- Greek yogurt can be used instead of matzoon.
- Chicken or beef broth can be used instead of vegetable broth.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add diced potatoes or carrots to the stew for extra texture and flavor.
- Use different types of mushrooms, such as shiitake or portobello.
- Add a splash of white wine to the stew for a more complex flavor.
Tips and Tricks:
- Make sure to sauté the onions and garlic until they are translucent to release their flavor.
- Use a wooden spoon to stir the stew to avoid scratching the pot.
- Let the stew simmer for at least 10 minutes to allow the flavors to meld together.
Storage Instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stew in a pot over low heat until it is heated through.
Presentation Ideas:
- Serve the stew in individual bowls with a dollop of matzoon on top.
- Garnish the stew with fresh herbs, such as parsley or chives.
Pairings:
- Serve the stew with crusty bread for dipping.
- Pair the stew with a light salad for a complete meal.
Suggested Side Dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Steamed rice or quinoa.
Troubleshooting Advice:
- If the stew is too thick, add more vegetable broth to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illnesses.
Food History:
- Matzoon is a traditional Armenian yogurt that has been made for centuries.
Flavor Profiles:
- The stew has a creamy and tangy flavor from the matzoon, and a savory and earthy flavor from the mushrooms.
Serving Suggestions:
- Serve the stew as a main course for a vegetarian dinner.
Related Categories
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Region: Armenian
Taste: Savory, Earthy, Umami, Tangy, Herbaceous