4 Serves
96 Mins
Finely mince the mushrooms and walnuts using a chefs knife on a cutting board to achieve a texture similar to ground meat.
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MoroccanVitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
30 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
477 mg / 4,700 mgSodium
471 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until softened.
Add the prepared mushrooms and walnuts to the pot. Cook until the mushrooms have released their moisture and begun to brown.
Stir in the tomato paste and vegetable broth. Season with salt and black pepper to taste, then reduce heat to low.
Simmer the sauce uncovered, stirring occasionally, until the liquid has reduced and the flavors have melded together.
22
g21
g18
g
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Ethiopian