Moroccan · Dessert

Preserved lemon and olive Mushroom Pudding

This Moroccan Pudding leans on preserved lemon and olive to do the heavy lifting. We char the Mushroom for real depth, then bring it together in one pan.

4.7 from 3,549 cooks

Prep12 min

Cook12 min

Serves4

LevelEasy

Members' recipe

Preserved lemon and olive Mushroom Pudding

Ingredients

400gmixed mushrooms
500mlstock
1/2 tspblack pepper
1 tspsea salt
2 tbspharissa

Method

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the mushroom dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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