Name: Turkish Mushroom Stew (Mantar Yahnisi)
Ingredients: 500g fresh mushrooms: The star of the dish, fresh mushrooms bring umami flavor and a meaty texture. You can use varieties like cremini, button, or shiitake.; 2 onions: Chopped onions serve as the aromatic base, adding sweetness and depth to the stew.; 3 garlic cloves: Minced garlic provides a pungent flavor that enhances the overall taste of the dish.; 2 tomatoes: Fresh tomatoes contribute acidity and a bright flavor. Alternatively, you could use canned tomatoes if fresh ones are not available.; 1 tbsp tomato paste: This thickens the stew while concentrating the tomato flavor; it’s essential for achieving a rich sauce.; 2 tbsp olive oil or butter: Both options work to sauté the onions and garlic, creating an excellent flavor foundation.; Spices: A blend of spices such as salt, pepper, and perhaps some cumin or paprika enhances the flavor profile.; Vegetable stock: This acts as the liquid base of the stew. You can substitute with low-sodium stock for a healthier option.; Fresh herbs: Parsley or dill are typically used for garnishing, adding a touch of freshness to the dish.

Description

Discover the unique flavors of Mantar Yahnisi, a Turkish mushroom stew full of spices and tradition. Easy to make and delicious.

Ingredients

Scale

500g fresh mushrooms: The star of the dish, fresh mushrooms bring umami flavor and a meaty texture. You can use varieties like cremini, button, or shiitake.
2 onions: Chopped onions serve as the aromatic base, adding sweetness and depth to the stew.
3 garlic cloves: Minced garlic provides a pungent flavor that enhances the overall taste of the dish.
2 tomatoes: Fresh tomatoes contribute acidity and a bright flavor. Alternatively, you could use canned tomatoes if fresh ones are not available.
1 tbsp tomato paste: This thickens the stew while concentrating the tomato flavor; it’s essential for achieving a rich sauce.
2 tbsp olive oil or butter: Both options work to sauté the onions and garlic, creating an excellent flavor foundation.
Spices: A blend of spices such as salt, pepper, and perhaps some cumin or paprika enhances the flavor profile.
Vegetable stock: This acts as the liquid base of the stew. You can substitute with low-sodium stock for a healthier option.
Fresh herbs: Parsley or dill are typically used for garnishing, adding a touch of freshness to the dish.

Instructions

Sauté onions and garlic: In a large pot, heat 2 tbsp of olive oil or butter over medium heat. Add 2 chopped onions and 3 minced garlic cloves. Cook for about 5 minutes, or until the onions are soft and translucent.
Add mushrooms: Toss in 500g of fresh mushrooms (preferably sliced). Cook for another 8-10 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
Stir in tomatoes, paste, and spices: Add 2 chopped tomatoes, 1 tbsp of tomato paste, and your choice of spices (salt and pepper to taste, along with any additional spices like cumin or paprika). Stir well to combine and cook for an additional 3 minutes.
Add stock: Pour in 500ml of vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, covered.
Adjust consistency: After simmering, check the consistency of the stew. If it’s too thick, add a little more stock or water. Season with additional salt and pepper as needed.
Serve hot: Ladle the stew into bowls, garnish with fresh herbs such as dill or parsley, and enjoy warm.