Black-Eyed Pea and Squash Stew with Many Mushrooms


3 tablespoons olive oil
2 cups minced onion
2 tablespoons minced or crushed garlic
2 tablespoons minced fresh ginger
2 tablespoons dry mustard
teaspoon cinnamon
1 pound button mushrooms, stemmed and thickly sliced
10 medium-sized fresh shiitake mushrooms, stemmed and thinly sliced
1 teaspoon salt
2 cups fresh (or frozen and defrosted) black-eyed peas
1 medium-sized (2-pound) butternut squash, peeled, seeded, and cut into small dice (about 5 cups)
4 cups vegetable broth
1/3 cup dry sherry or vermouth (optional)
1 tablespoon fresh lemon juice (or more, to taste)
1 tablespoon cider vinegar (or more, to taste)
Freshly ground black pepper to taste
Finely minced flat-leaf parsley to taste


A Surprisingly Elegant Entrée For Any Season, Served Over Brown Basmati Rice And Accompanied By A Green Salad, This Colorful Stew Is A Crowd Pleaser.

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