Gabena Yahnia (Bulgarian Mushroom Stew)
A simple, hearty Bulgarian mushroom stew of mushrooms, onion, carrot, and pepper simmered together and lightly thickened with a flour slurry - sautéing the onion and carrot first before adding the mushrooms, rather than dumping everything in at once, is what builds a deeper base flavor instead of a flat, watery stew.
⏱ 45 min🍽 4 servings
dinnervegetarianvegan
Ingredients
- •1.5 lb mushrooms, sliced
- •1 onion, finely chopped
- •1 carrot, grated
- •1 red bell pepper, diced
- •3 tbsp vegetable oil
- •1 tbsp flour
- •1 cup water
- •1 tsp paprika
- •2 tbsp dill, chopped
- •Salt to taste
- •Pepper to taste
Steps
- 1.Heat the oil in a large pot and sauté the onion and grated carrot over medium heat for 5-6 minutes, until softened - building this base first, before the mushrooms go in, is what gives the stew a deeper flavor instead of tasting flat and watery.
- 2.Add the diced red pepper and cook for 2-3 minutes more.
- 3.Add the sliced mushrooms and paprika, and cook, stirring occasionally, for 10-12 minutes, until the mushrooms release their liquid and it mostly cooks off.
- 4.Whisk the flour into the 1 cup of water until smooth, then pour into the pot, stirring constantly.
- 5.Simmer for 8-10 minutes, until the stew has thickened slightly and the mushrooms are fully tender.
- 6.Season with salt and pepper, stir in the dill, and serve hot with bread.