Olu is what the Yoruba people of Southwestern Nigeria call mushroom. Unfortunately, I didn’t like mushroom as a child ( I didn’t like avocados too… imagine!). I was really missing out. Now that I’m wiser 😂, I have found ways to enjoy mushroom wellllllll…
If you are vegan, this recipe is about to be your best friend 😉
INGREDIENTS 4 Servings
- Olu/ Mushrooms (button/closed cup) 125g
- Bell peppers(sliced) 2 large
- Scotch bonnet pepper (aka ata rodo- diced) 1
- Tomatoes (diced) 4
- Carrot (diced) 1
- Broccoli stems (split) 5
- Onionsfine (diced) 1/2 bulb
- Garlic 2 cloves
- Salt 1 tsp
- Mixed herbs (thyme, rosemary…) 1 tbsp
- Olive oil 2 tbsps
Heat 2 tablespoons of olive oil in a pan on medium heat. Add in the onions and garlic to cook for 2minutes. Add mushrooms and stir in for a minute.
Stir in the bell peppers, scotch bonnet, carrots, broccoli and mixed herbs for 2 minutes before adding the diced tomatoes. Cook for 5 minutes; stirring intermittently. Add salt and stir in for 2 minutes.
The tomatoes produce juice that helps to cook those gorgeous mushroom all the way through.
Best served hot. Enjoy with pasta, rice or side of choice.