Best 4 Moroccan Mushroom Tagine Recipes

Embark on a culinary journey to Morocco with this tantalizing Moroccan mushroom tagine recipe. This hearty and flavorful dish is a delightful combination of earthy mushrooms, aromatic spices, and tender vegetables, all simmered together in a traditional tagine pot. The result is a rich and savory stew that captures the essence of Moroccan cuisine. In addition to the classic mushroom tagine, this article offers two additional tagine recipes that are sure to satisfy your taste buds: a flavorful chicken tagine with preserved lemons and a vibrant vegetable tagine bursting with fresh flavors. These recipes are not only delicious but also provide a glimpse into the diverse culinary traditions of Morocco. Whether you're a seasoned home cook or just starting your culinary adventures, these tagine recipes are sure to impress and transport you to the vibrant streets of Morocco.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN MUSHROOM TAGINE

Moroccan Mushroom Tagine image

Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, high in antioxidants.

Provided by Sharon123

Categories Beans

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 brown onion, finely chopped
1 tablespoon ras el hanout spice mix (Moroccan spice blend)
1/2 small butternut squash, peeled, chopped (1 2/3 pounds)
1 lb small portabella mushroom (or white)
1 (15 ounce) can diced tomatoes
1 cup vegetable stock (or can use chicken stock)
1 (15 ounce) can chickpeas, drained, rinsed
2 ounces pitted dates, chopped (1/4 cup)
plain yogurt
coriander leaves
cooked couscous, to serve

Steps:

Heat oil in a medium deep frying pan over medium heat. Add the onion, cook for 3 minutes or until soft. Stir in the spice and cook, stirring, for 1 minute. Add pumpkin and mushrooms and stir until the vegetables are coated with spice mixture.
Add the tomatoes and stock, cover and simmer over medium-low heat, stirring occasionally, for 15 minutes or until the pumpkin is almost tender.
Stir in the chickpeas and dates, cook, covered a further 10 minutes until pumpkin is tender and chickpeas warm.
Top with a little yoghurt, scatter over the coriander and serve with couscous.

MOROCCAN TAGINE

Moroccan Tagine image

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Provided by MAX BOSIO

Categories World Cuisine Recipes African North African Moroccan

Time 2h15m

Yield 5

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 large onions, peeled and sliced into rings
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into 1 1/2 inch chunks
½ cup golden raisins
½ cup blanched slivered almonds

Steps:

Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 42.7 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 7.5 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 68.3 mg, Sugar 25.8 g

MOROCCAN TAGINE

Moroccan tagine image

A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too

Provided by John Torode

Categories Dinner, Main course

Time 2h5m

Number Of Ingredients 16

Ingredients

2 red onions , chopped
3 garlic cloves
small knob fresh root ginger , peeled
100ml/3½ fl oz lemon juice (about 3 lemons)
100ml/3½ fl oz olive oil
1 tbsp each honey, cumin, paprika, turmeric
1 tsp hot chilli powder
handful coriander , chopped
1 tbsp olive oil
3 carrots , cut into chunks
3 large parsnips , cut into chunks
3 red onions , cut into chunks
2large potatoes , cut into chunks
4 leeks , ends trimmed and cut into chunks
12 dried prunes , dates or figs
2 sprigs mint , leaves only, finely chopped

Steps:

To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.

Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 milligram of sodium

MOROCCAN MUSHROOMS WITH COUSCOUS

Moroccan mushrooms with couscous image

This filling Moroccan meal is packed full of vitamins and vegetables

Provided by Good Food team

Categories Dinner, Main course

Time 30m

Number Of Ingredients 11

Ingredients

1 red onion , sliced
1 tsp olive oil
½ tsp ground cinnamon
1 tsp ground cumin
300g mushroom , quartered
400g can chopped tomatoes
410g can chickpeas , rinsed and drained
1 tsp clear honey
175g couscous
50g soft dried apricots , diced
handful flat-leaf parsley , roughly chopped

Steps:

Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.

Nutrition Facts : Calories 245 calories, Fat 4 grams fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium

Tips:

To save time, use pre-sliced mushrooms.
If you don't have a tagine, you can use a Dutch oven or a large pot with a lid.
To make the tagine ahead of time, cook it according to the recipe and then let it cool completely. Store the tagine in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the tagine, reheat it over medium heat until it's warmed through.
Garnish the tagine with fresh cilantro or parsley before serving.

Conclusion:

Moroccan mushroom tagine is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to get your daily dose of vegetables. The combination of mushrooms, spices, and tomatoes creates a flavorful and satisfying dish that will please everyone at the table. So next time you're looking for a new and exciting recipe to try, give Moroccan mushroom tagine a try.

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