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 😉
INGREDIENTSÂ Â Â Â Â Â Â Â Â Â Â Â 4 Servings
- Olu/ Mushrooms (button/closed cup)Â Â Â 125g
- Bell peppers(sliced)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 2 large
- Scotch bonnet pepper (aka ata rodo- diced) 1
- Tomatoes (diced)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 4
- Carrot (diced)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 1
- Broccoli stems (split)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 5
- Onionsfine (diced)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 1/2 bulb
- Garlic                       2 cloves
- Salt                            1 tsp
- Mixed herbs (thyme, rosemary…)Â Â Â Â Â Â 1 tbsp
- Olive oil                      2 tbsps
Step 1
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.
Step 2
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.
Step 3
Best served hot. Enjoy with pasta, rice or side of choice.
