Ingredients with Measurements:
- 1 lb mushrooms, sliced
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 medium potatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 1/2 cup tomato paste
- 1/4 cup vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- 2 cups water
- 1/2 cup chopped parsley
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium heat.
2. Add the onions and sauté for 5 minutes until softened.
3. Add the mushrooms and sauté for 10 minutes until they release their liquid and start to brown.
4. Add the carrots, potatoes, and bell peppers and sauté for 5 minutes.
5. Add the diced tomatoes, tomato paste, salt, black pepper, paprika, cumin, coriander, basil, oregano, and bay leaf. Stir to combine.
6. Add the water and bring to a boil.
7. Reduce the heat to low, cover, and simmer for 30 minutes until the vegetables are tender.
8. Remove the bay leaf and stir in the chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 11g
Carbohydrates: 29g
Protein: 7g
Fiber: 7g
Sodium: 650mg
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as button, cremini, or shiitake.
- You can use any color of bell pepper you like, or omit them altogether.
- You can use fresh tomatoes instead of canned, or omit them altogether.
- You can use fresh herbs instead of dried, or omit them altogether.
Variations:
- You can add other vegetables such as zucchini, eggplant, or green beans.
- You can add meat such as beef, lamb, or chicken.
- You can add beans such as chickpeas or kidney beans.
Tips and tricks:
- Make sure to slice the mushrooms evenly so they cook evenly.
- Use a sharp knife to chop the vegetables into small, uniform pieces.
- You can make this recipe ahead of time and reheat it before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mushroom chanakhi in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the mushroom chanakhi in bowls with a dollop of sour cream or yogurt on top.
- Garnish with fresh herbs such as parsley or cilantro.
Pairings:
- Serve with crusty bread or rice to soak up the flavorful sauce.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes until it thickens.
- If the sauce is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Chanakhi is a traditional Georgian stew made with meat and vegetables.
Flavor profiles:
- This mushroom chanakhi is savory, slightly sweet, and slightly spicy.
Serving suggestions:
- Serve this mushroom chanakhi as a main course for lunch or dinner.
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Region: Georgian