A mushroom tagine is one of my favorite ways to use a blend of summer mushrooms and vegetables from the garden. It's similar to a curry and easy to make at home.
Technically, a tagine is a type of North African dish. The name refers to the cookware used to make it, which is a ceramic vessel with a conical lid used to cook stew like dishes similar to curries.
This one isn't cooked in a tagine, but the North African spice mixture called Ras-el-Hanout that's used in it justifies the name in my opinion, and I've been to plenty of restaurants where chefs use the same creative license.
Ras el Hanout (basically fancy curry) is great if you have some, but no worries, basic madras curry powder will work too, or if you have a favorite spice-curry type blend, add it by all means. I also add some harissa paste, which is optional, but traditional.
Pay attention to each vegetable
Make sure to pay attention to the cooking times of each vegetable to make sure they're done at the same time-not mushy, and not under done.
For example, broccoli I blanch separately from other vegetables in boiling salted water to ensure even cooking and then add it at the end just to heat it through and prevent it from going soft.
Summer Vegetable Tagine, With Lobster Mushrooms
- 1 3 quart braising pan or Dutch oven
- Roughly 1.5 lbs mixed summer vegetables like corn tomatoes, broccoli, squash, eggplant, kale, potatoes, peppers, etc, cut into shapes that will fit onto a large soup spoon
- ½ cup sweet yellow onion diced ½ inch
- ½ lb fresh lobster mushrooms washed, cleaned and trimmed if needed, and cut into 1 inch pieces
- ½ cup cooked or canned chickpeas
- 1.5 cups chicken or vegetable stock preferably homemade
- 1 teaspoon fresh grated ginger I use a microplane grater but you can just mince it too
- 1 teaspoon fresh grated garlic ""
- Fresh chopped mint or cilantro to garnish
- Kosher salt and fresh ground black pepper to taste
- ¼ cup thick greek yoghurt or more to taste
- ¼ cup cooking oil ghee or lard, plus 1 tablespoon
- 1 Teaspoon ras el hanout
- 2 teaspoons Harissa paste, or to taste (optional)
- In a wide pan, (I recommend a 10 inch saute pan with high sides) saute the mushrooms over medium high heat until caramelized and golden, season to taste with a pinch of salt.
- Reduce the heat to medium and add 1 tablespoon of oil and the onions.
- Cook the onion until soft then add the garlic, ginger, ras el hanout and harissa if using and cook for 30 seconds.
- Add the chickpeas and broth and simmer on medium heat for a few minutes, then add the rest of the vegetables and cook until just tender, stirring occasionally, about 15 minutes.
- Season the mixture to taste with salt, then double check the seasoning, adjust as needed then add the mushrooms back to the pan just to heat through.
- To plate the dish, divide the vegetable mixture evenly between preheated bowls, then top each with a dollop of the yogurt and fresh chopped mint, then serve immediately.
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