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

Weeknight-friendly Pork Crumble with the cumin and garlic we come back to again and again. Big...

30 min · Easy

Mexican Members

Mexican

Weeknight-friendly Lamb Plate with the chipotle and honey we come back to again and again. Big...

32 min · Medium

Mexican Members

Mexican

A street-style take on Squash Medley, built on cumin and garlic and finished the way we like...

50 min · Medium

Mexican

Weeknight-friendly Black Bean Toast with the ancho chilli we come back to again and again. Big...

30 min · Medium