This quick recipe packs a lot of flavor, thanks to the dried spices and the earthiness of the mushrooms. It's quite versatile, too—throw it in a tortilla wrap, between slices of ciabatta, or over pasta or brown rice. Makes 4 to 6 servings Prep Time 10 minutes Cooking Time 20 minutes
3 tablespoons vegetable oil (coconut or canola) 2 red onions, sliced into medium cubes 4 teaspoons mild chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano salt and chili flakes, to taste 4 cloves garlic, minced 2 bell peppers (mix of red and yellow), sliced into strips 4 tomatoes, sliced thinly 3 packs mushrooms, sliced (keep small ones whole); use one or a mix of oyster, shiitake, pearl, and button 1 handful cilantro leaves, chopped
1 Heat oil in a skillet over medium heat. Sauté onions, spices, a pinch of salt, and a pinch of chili flakes until softened, about 5 minutes. 2 Add garlic, peppers, and tomatoes. Cook until softened, about 5 to 7 minutes. 3 Mix in mushrooms and cook until just soft, another 5 to 7 minutes. Throw in cilantro and season to taste. 4 Garnish with a sprig of cilantro and serve.
Photography by At Maculangan | Food Prep by Marie Gonzalez of Kitchen Revolution| Styling by Paulynn Chang Afable | Knife from Rustan's Department Store
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