Mexican · Soup

Slow-Cooked Mushroom with ancho chilli

The kind of Mexican plate you make on repeat. ancho chilli, a proper slow-cook, and a finish of fresh herbs.

4.7 from 3,301 cooks

Prep15 min

Cook90 min

Serves6

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the ancho chilli 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.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Mexican

This Mexican Plate leans on tomatillo and jalapeno to do the heavy lifting. We slow-cook the...

2 hr · Medium

Mexican Members

Mexican

The kind of Mexican plate you make on repeat. lime and coriander, a proper bake, and a finish...

50 min · Advanced

Mexican Members

Mexican

A street-style take on Mushroom Tabbouleh, built on cumin and garlic and finished the way we...

27 min · Easy

Mexican Members

Mexican

Weeknight-friendly Chickpea Ragu with the tomatillo and jalapeno we come back to again and...

27 min · Easy