| Prep: 20 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 312 | 11g | 2g | 48g |
| sugars | fibre | protein | salt |
| 5g | 6g | 9g | 0.45g |
Why I Love Peruvian Mushroom “Tripe” Stew
I am delighted to introduce to you a dish that has not only broadened my culinary horizons, but also catapulted me into a newfound admiration for Peruvian cuisine – the Mushroom “Tripe” Stew. This rich, hearty stew, full of depth and color, is chock-full of flavor and texture; it’s as comforting as it is exotic.
A Bouquet of Flavors and Aromas
Combining the earthy robustness of an assortment of mushrooms with the vibrant blend of Peruvian spices and peppers, the Mushroom “Tripe” Stew truly creates a unique flavor experience that is both complex and satisfying. The peppery heat from Peruvian ají peppers is perfectly balanced by the mellow sweetness of the bell peppers, while the addition of exotic spices such as turmeric and cumin adds a fragrant and luscious depth to the stew. All these elements are perfected with the zestiness of fresh lime juice and the bright, herbaceous notes of cilantro.
Adding a Touch of Japan
Indeed, my travelers’ palette has found an exquisite kinship with Peruvian cuisine. Noticeably, our Mushroom “Tripe” Stew reminds me of certain aspects of my Japanese culinary roots. The use of a variety of mushrooms in this Peruvian dish creates a rich umami note, which is a flavor profile highly appreciated in many traditional Japanese dishes. The dynamic flavours in this stew immediately took me back to the use of mushrooms in several Japanese dishes like miso soup, and various mushroom-centric stir fries.
Undoubtedly, the talent and creativity of renowned Peruvian Chef Gastón Acurio has had a profound impact on me. His approach to emphasizing native ingredients and traditional cooking methods in contemporary cuisine has been a great source of inspiration for this recipe.
Complementary Dishes and Serving Suggestions
This Mushroom “Tripe” Stew is a versatile dish that can be paired effortlessly with other recipes. Serve it with some fragrant jasmine rice or a rustic loaf of sourdough bread to soak up all the delicious, spicy broth. This stew can also be enjoyed with quinoa, another staple in Peruvian cuisine, for a hearty, protein-packed meal.
So here is a dish that not only satiates your hunger, but also takes you on a culinary journey across cultures and continents. Savor it, share it, and prepare to be delighted by the Mushroom “Tripe” Stew!
What You’ll Need
- 3 pounds of mixed mushrooms (such as portobello, cremini, shiitake, or white button), cleaned and sliced
- 6 tablespoons of extra virgin olive oil
- 1 large onion, chopped
- 6 cloves of garlic, minced
- 2 big red bell peppers, diced
- 3 hot yellow Peruvian ají peppers (aji amarillo), deseeded and chopped
- 2 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 2 cups of vegetable stock
- 14 ounces of canned chickpeas, rinsed and drained
- Salt and black pepper, to taste
- 1 cup of chopped fresh cilantro
- 6 medium potatoes, boiled and quartered
- Juice of 2 limes
- 2 Peruvian corns (choclo), cooked and kernels removed for garnish
- 1/4 cup of sliced olives for garnish
Method
Step One
Heat 3 tablespoons of the extra virgin olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced red bell peppers, and chopped ají peppers. Sauté until the vegetables are softened, around 5 minutes.
Step Two
Add the sliced mushrooms to the pot and cook until they’re softened and most of their liquid has evaporated, approximatively 10 minutes.
Step Three
Stir in the ground cumin, dried oregano, turmeric, and paprika. Cook for another 2 minutes, until the spices are well distributed and have released their aromas.
Step Four
Pour the vegetable stock into the pot. Add the canned chickpeas and season with salt and black pepper to taste. Bring the stew to a simmer.
Step Five
While the mixture is simmering, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the quartered boiled potatoes and cook them until they’re golden, around 5 minutes.
Step Six
Add the cooked potatoes, lime juice, and chopped fresh cilantro to the pot, stirring gently to combine. Allow the stew to simmer for another 15 minutes, so the flavors meld together.
Step Seven
Serve the Mushroom “Tripe” Stew hot, garnished with cooked Peruvian corn kernels and sliced olives.
