Brazilian Mushroom Moqueca


Apr 24, 2017

A Hot & Tangy Traditional Brazilian Coconut Curry with Large Portabello Mushrooms


1Add the lime juice, salt, ground pepper, and minced garlic together. Marinate mushrooms in this mixture for 1 to 4 hours in the refrigerator.

2Add 2 tablespoons of olive oil to a large pan. Layer 1/2 of the peppers, tomatoes, and onions over the bottom of the pan. Cover the vegetables with the portabello mushrooms, eggplant, carrots, potatoes, celery as well as the marinade. Layer the rest of the peppers, onions and tomatoes on top. Sprinkle with the chopped green onions and half of the chopped cilantro.

3Whisk the turmeric, paprika, coriander and chilli pepper into the coconut milk, and pour this mixture over the vegetables.

4Bring this mixture to a boil, and simmer gently, covered, for 15 minutes. Uncover and simmer for 25 minutes or until the vegetables are tender. Sprinkle chopped coriander over the stew and serve with a lime wedge.


1 teaspoon salt

1 teaspoon freshly ground pepper

juice of 2 limes

2 teaspoons minced garlic

2 tablespoons olive or coconut oil

3 large portabello mushrooms – washed and sliced into chunks

1 large eggplant - salted and sliced into chunks

5 carrots – washed and sliced into chunks

5 potatoes – washed and sliced into chunks

4 ribs celery – washed and sliced into smaller chunks

1 red pepper, sliced thinly

1 green pepper, sliced thinly

1 large onion, sliced thinly

2 tomatoes, sliced thinly

4-5 green onions, white and green parts, finely chopped

1 bunch of cilantro, washed and roughly chopped

2 teaspoons turmeric

2 teaspoons paprika

1 teaspoon coriander

1/2 – 1 teaspoon chilli pepper (or to taste)

2 1/2 cups coconut milk

3 tablespoons coconut or olive oil


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