Turkish Mushroom & Risoni Stew

Cook Time 30 minutes

Servings 4

Ingredients

1 tbsp extra virgin olive oil

500g button mushrooms, large ones halved

40g butter

1 small onion, finely chopped

2 cloves garlic, minced

2 tbsp tomato paste

1 tbsp red pepper paste or harissa (alternatively 1 tsp paprika)

1 tsp Aleppo powder (optional)

1 tsp dried mint

¾ cup risoni

750ml vegetable stock

100ml cream

Juice ½ lemon

3 sprigs of parsley, chopped

Pinch salt and pepper

Method

Heat oil in a pot over high heat. Add the mushrooms and sauté until golden. Add half of the butter and fry off the onion, garlic, tomato and red pepper paste for 2-3 minutes, stirring regularly.

Add the Aleppo powder and mint. Coat the mushrooms in the onion mixture and then add the stock and bring to the boil. Now add the risoni and bring back to a boil. Stir regularly until the risoni is cooked and the stew has thickened.

Add the lemon juice, remaining butter, cream, parsley and serve.