Canada / Canada's food guide
Mushroom tagine
This Moroccan-inspired recipe is traditionally prepared in a tagine, a shallow earthenware pot with a conical shape lid, used predominantly in North Africa. The recipe is full of flavours but not spicy – perfect for kids.
Ingredients
- button or cremini mushrooms500 mL (2 cups)
- grapeseed or sunflower oil, divided30 mL (2 tbsp)
- onion, peeled and thinly sliced1
- garlic, peeled and crushed1 clove
- Ras El Hanout (use a store-bought mix or make your own using the recipe below)15 mL (1 tbsp)
- saffronPinch
- fresh or canned crushed tomatoes, chopped500 mL (2 cups)
- currants or raisins60 mL (¼ cup)
- water500 mL (2 cups)
- flat leaf parsley, roughly chopped with stems5 sprigs of
- Saltto taste
- 【Ras El Hanout】
- ground cumin15 mL (1 tbsp)
- ground cardamom15 mL (1 tbsp)
- ground ginger15 mL (1 tbsp)
- ground black pepper7 mL (½ tbsp)
- ground cinnamon7 mL (½ tbsp)
- paprika7 mL (½ tbsp)
- ground coriander seeds7 mL (½ tbsp)
- cayenne7 mL (½ tbsp)
- ground allspice7 mL (½ tbsp)
- ground cloves7 mL (½ tbsp)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Rinse whole mushrooms in cold water, dry well and cut in half-lengthwise.
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.
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.
Add water and reduce heat to medium–low. Simmer for 15 minutes or until thickened with the lid on.
Garnish with parsley and season with salt to taste.
