Mushroom tagine

Ingredients

• 500 mL (2 cups) button or cremini mushrooms
• 30 mL (2 tbsp) grapeseed or sunflower oil, divided
• 1 onion, peeled and thinly sliced
• 1 clove garlic, peeled and crushed
• 15 mL (1 tbsp) Ras El Hanout (use a store-bought mix or make your own using the recipe below)
• Pinch of saffron
• 500 mL (2 cups) fresh or canned crushed tomatoes, chopped
• 60 mL (¼ cup) currants or raisins
• 500 mL (2 cups) water
• 5 sprigs of flat leaf parsley, roughly chopped with stems
• Salt to taste

Ras El Hanout:

• 15 mL (1 tbsp) ground cumin
• 15 mL (1 tbsp) ground cardamom
• 15 mL (1 tbsp) ground ginger
• 7 mL (½ tbsp) ground black pepper
• 7 mL (½ tbsp) ground cinnamon
• 7 mL (½ tbsp) paprika
• 7 mL (½ tbsp) ground coriander seeds
• 7 mL (½ tbsp) cayenne
• 7 mL (½ tbsp) ground allspice
• 7 mL (½ tbsp) ground cloves

Directions

1. Rinse whole mushrooms in cold water, dry well and cut in half-lengthwise.
2. In a tagine (or a large pan with a lid), heat 15 mL (1 tbsp) oil on medium-high heat. Add 250 mL (1 cup) of mushrooms and brown on both sides. Remove mushrooms from the tagine (or pan) and rest them in a bowl. Repeat with remaining mushrooms.
3. In the tagine (or pan), add remaining oil and cook onions and garlic for 2 minutes or until they begin to soften. Stir in Ras El Hanout and saffron and cook for one more minute. Add tomatoes, currants and reserved mushrooms.
4. Add water and reduce heat to medium–low. Simmer for 15 minutes or until thickened with the lid on.
5. Garnish with parsley and season with salt to taste.

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