Mushroom Fanesca
Mushroom Fanesca: A Hearty Vegetarian Twist
What is Fanesca?Fanesca is traditionally an Ecuadorian Easter soup packed with fish, beans, and corn. For this recipe, we’re giving it a vegetarian makeover, swapping out the fish for a variety of mushrooms. It’s a hearty, flavorful soup that’s perfect for a chilly day.
Ingredients: Assorted mushrooms (like cremini, shiitake, and portobello)
Dried beans (pinto, black, and kidney)Corn kernelsSquash (butternut or acorn)OnionGarlicVegetable brothOlive oilSpices (cumin, coriander, paprika, salt, pepper)Instructions:1. Prep your beans: Soak dried beans overnight. Then, cook them until tender. This might take an hour or two.
2. Roast the squash: Cut squash into chunks, toss with olive oil, salt, and pepper. Roast in the oven until tender.
3. Sauté the veggies: Chop onion and garlic. Sauté in olive oil until softened. Add chopped mushrooms and cook until browned.
4. Combine the flavors: Add cooked beans, corn, roasted squash, and vegetable broth to a large pot. Season with cumin, coriander, paprika, salt, and pepper. Simmer for at least 30 minutes, or until flavors have melded.
5. Serve it up: Ladle the soup into bowls. For extra flavor, you can garnish with a dollop of sour cream or a sprinkle of fresh herbs.
Tips: Feel free to experiment with different types of beans, squash, and mushrooms.
For a thicker soup, mash some of the cooked beans against the side of the pot.Serve with crusty bread for dipping.Enjoy your vegetarian Mushroom Fanesca! This is just a basic recipe, and you can definitely add your own flair to it. Maybe you want to add some spinach or kale for extra greens, or perhaps you prefer a spicier soup. The possibilities are endless!
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