Recipe: My Mushroom Salad Moroccan Style

Name: My Mushroom Salad Moroccan Style
Prep time: 30 min
Cook time: 20 min
Total time: 170 min
Yield: 6 servings
Ingredients: 400 g (14 oz) of small brown button mushrooms peeled and cut into quarters.; 3 small garden or market peppers green, yellow and red cored and cut into small dice.; 1 beautiful garden tomato just blanched and cut into dice.; 1 clove of garlic degerminated and chopped.; 1 spoon of tomato concentrate.; 1 medium onion peeled and cut into dice.; 50 g (1.75 oz) of green olives pitted and thinly sliced.; 8 cl (0.3 cup) of well-ripened olive oil; fine salt and 1 tablespoon of ras el hanout.

By chef patrick Asfaux 4.5/5 (6 reviews) · 🍳 12 made it

Prep 30 min

Cook 20 min

Rest 2h

Total 2h50

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

400 g (14 oz) of small brown button mushrooms peeled and cut into quarters.
3 small garden or market peppers green, yellow and red cored and cut into small dice.
1 beautiful garden tomato just blanched and cut into dice.
1 clove of garlic degerminated and chopped.
1 spoon of tomato concentrate.
1 medium onion peeled and cut into dice.
50 g (1.75 oz) of green olives pitted and thinly sliced.
8 cl (0.3 cup) of well-ripened olive oil
fine salt and 1 tablespoon of ras el hanout.

Step-by-step directions

1 In a saucepan with a thick bottom pour the oil and when it is hot add the diced peppers and chopped onion wait 5 minutes before the mushrooms, salt and let them sweat thus 6 minutes covered.

2 Then add the tomato concentrate the diced tomato the garlic, the olives salt again then season with your ras el hanout, let it cook gently thus covered for 20 minutes if you find that it is too thick add a glass of mineral water.
Remove from heat and let it thus covered until cooled (osmosis of flavors) then put in the fridge and if you have a little patience (smiles) wait 2 days before tasting.