Moroccan · Main

Preserved lemon and olive Mushroom Stew

The kind of Moroccan plate you make on repeat. preserved lemon and olive, a proper steam, and a finish of fresh herbs.

4.6 from 3,104 cooks

Prep12 min

Cook35 min

Serves8

LevelMedium

Members' recipe

Ingredients

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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