Ingredients with Measurements:
- 1 cup of pumpkin seeds (pepitas)
- 1/2 cup of sesame seeds
- 1/2 cup of almonds
- 1/2 cup of cashews
- 1/2 cup of peanuts
- 1/2 cup of sunflower seeds
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of olive oil
- 1 pound of mushrooms, sliced
- 2 cups of vegetable broth
- 1/4 cup of chopped fresh parsley
Special Equipment Needed:
- Food processor or blender
- Large skillet or wok
Step-by-Step Instructions:
1. In a food processor or blender, grind the pumpkin seeds, sesame seeds, almonds, cashews, peanuts, and sunflower seeds until they form a fine powder.
2. In a large skillet or wok, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the ground seed mixture to the skillet and stir well to combine. Add the cinnamon, cumin, coriander, smoked paprika, salt, and black pepper and stir again.
4. Add the sliced mushrooms to the skillet and stir well to coat them with the seed mixture. Pour in the vegetable broth and stir again.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the mushrooms are tender and the sauce has thickened.
6. Stir in the chopped fresh parsley and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing the onion and garlic
- Low heat for simmering the mushrooms and sauce
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 425
- Fat: 34g
- Carbohydrates: 17g
- Fiber: 8g
- Protein: 18g
Substitutions for ingredients:
- You can use any combination of nuts and seeds that you like in this recipe.
- If you don't have vegetable broth, you can use chicken or beef broth instead.
Variations:
- You can add other vegetables to this recipe, such as bell peppers, zucchini, or carrots.
- You can use different spices to change the flavor profile, such as turmeric, ginger, or chili powder.
Tips and Tricks:
- Make sure to grind the nuts and seeds well so that they form a smooth powder.
- Don't overcook the mushrooms, or they will become mushy and lose their texture.
- You can make this recipe ahead of time and reheat it when you're ready to serve.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the leftovers in a skillet or microwave until heated through.
Presentation Ideas and Garnishes:
- Serve the pepitoria with mushrooms in a large bowl or on individual plates.
- Garnish with additional chopped fresh parsley or sesame seeds.
Pairings and Suggested Side Dishes:
- Serve the pepitoria with mushrooms over rice or quinoa.
- Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the sauce is too thick, you can add more broth or water to thin it out.
- If the sauce is too thin, you can let it simmer for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
Food History and Flavor Profiles:
- Pepitoria is a traditional Mexican sauce made with ground pumpkin seeds.
- The addition of mushrooms adds a meaty texture and umami flavor to the dish.
- The spices in this recipe give the dish a warm, earthy flavor profile.
Serving Suggestions:
- This dish is perfect for a vegetarian or vegan meal.
- It's also a great option for anyone looking for a gluten-free or dairy-free meal.
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Region: Spanish