The other day I was playing around in the kitchen, trying to figure out how I can make one of my favorite Cuban dishes meat-free and without the processed fake meat. I looked at my mushrooms, and I had an idea…
For this recipe you’ll be using finely chopped mushrooms as a replacement for your ground meat. Mushrooms are a great meat replacement because it takes on whatever flavors you give to it, and it does have a similar, chewy consistency like meat.
Oh, and did I mention that mushrooms are hella cheap?
Here’s my recipe. It still needs to be tweaked! I am totally open for suggestions to get this picadillo perfect. 🙂
What You’ll Need:
- 1 cup mushrooms (finely chopped)
- 1 garlic clove, minced
- 1 small handful of onion, minced
- A few green olives
- 1 tablespoon Olive oil
- ½ packet of Sazon (add more if necessary)
- Chili powder
- About 2 tablespoons of tomato sauce
- Bay leaves
How To Make It:
- Heat pan over medium heat with olive oil. Cook and stir mushrooms, garlic, onion, green bell pepper, chili powder, sazon, and tomato sauce until softened. Throw in a couple of bay leaves. Stir occasionally.
- Add olives, a tablespoon of water, and cook on low heat for about 20 minutes. Stir occasionally. Add more another tablespoon of water if gets too sticky or dry.
Cooking hack: Use tomato-based pasta sauce (I like to use onion + garlic sauce) instead of tomato sauce.
This recipe makes about 2 servings
Have it over white or brown rice!