Mujadara with mushrooms is a twist on the traditional mujadara, the Middle Eastern dish of lentils and rice with caramelized onions. It’s a comforting and flavorful dish that’s perfect for a cozy dinner at home.
To make this dish, you’ll need just a handful of simple ingredients like uncooked basmati rice, avocado oil, white mushrooms, a large onion, salt, black pepper, dry white wine, chopped fresh rosemary leaves, cooked brown lentils, and chopped parsley.
What Is Mujadara?
Historical Background
Mujadara has a long and rich history, dating back to ancient times. According to some sources, the dish originated in Mesopotamia, which is now modern-day Iraq. It was a popular dish among the poor, as it was made with simple and inexpensive ingredients that were readily available.
Over time, mujadara spread throughout the Middle East and became a staple in many households. Today, it is enjoyed in countries such as Lebanon, Syria, Jordan, and Israel, among others.
Cultural Significance
Mujadara is more than just a delicious and filling dish. It also has cultural significance, as it is often served during times of mourning or as part of a charitable meal. In some cultures, it is also believed to have healing properties and is given to those who are sick or recovering from an illness.
In addition to its cultural significance, mujadara is also a nutritious and healthy dish. Lentils are a good source of protein and fiber, while rice provides carbohydrates for energy. The caramelized onions add a sweet and savory flavor, as well as antioxidants and other beneficial nutrients.
Ingredients:
- 1 cup of uncooked basmati rice
- 2 tablespoons of avocado oil
- 1 pint of sliced white mushrooms
- 1 sliced large onion
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/4 cup of dry white wine (or water)
- 1 tablespoon of chopped fresh rosemary leaves
- 2 cups of cooked (or canned) brown lentils (drained and rinsed)
- 1/2 cup of chopped parsley
How to make mujadara with mushrooms?
- Start by cooking the rice following the directions on the package.
- As the rice cooks, warm up some avocado oil in a sauté pan on medium-high heat. Add the mushrooms, onions, salt, and pepper. Cook them until they’re soft and turn golden brown, which usually takes about 8 to 10 minutes.
- After that, pour some white wine or water into the pan to loosen any browned bits, and add rosemary. Keep cooking until all the liquid has evaporated.
- Mix in the brown lentils and rice until everything is thoroughly combined and heated through.
- Finally, remove the pan from the heat and stir in some parsley. It’s important to serve this dish without delay to ensure the flavors are at their freshest.
Serving Suggestions
Accompaniments
Mushrooms are a delicious addition to mujadara, but they can also be quite filling. To balance out the dish, I recommend serving it with a light side salad. A simple cucumber and tomato salad with a lemon vinaigrette is a great option. The crispness of the vegetables and the tanginess of the dressing complement the earthy flavors of the mushrooms and lentils.
Another great accompaniment is roasted vegetables. Roasting brings out the natural sweetness of vegetables and adds a nice charred flavor. I like to roast a mix of carrots, zucchini, and bell peppers with a sprinkle of za’atar seasoning. The za’atar adds a Middle Eastern touch and pairs well with the overall flavor profile of the dish.
Wine Pairing
When it comes to wine pairing, I suggest going for a light to medium-bodied red wine. A Pinot Noir or a Grenache would work well with the earthy flavors of the mushrooms and lentils. If you prefer white wine, a Chardonnay with a buttery finish would be a good choice.
Nutritional Information
Mujadara with mushrooms is a healthy and nutritious dish that is packed with protein, fiber, and other essential nutrients.
One serving contains about 400 calories, 8 grams of fat, and 16 grams of protein. It is also rich in fiber, with 10 grams per serving. Fiber is essential for promoting healthy digestion and preventing constipation.
It is also a good source of iron, with one serving providing 5 mg. Iron is important for the formation of red blood cells and the transportation of oxygen throughout the body.
In addition, mushrooms are a great source of vitamin D, which is important for maintaining strong bones and teeth. They are also low in calories and fat, making them an excellent addition to a healthy diet.
Storage and Reheating
Refrigeration
If you plan to eat your mujadara within the next few days, you can store it in an airtight container in the refrigerator. It will stay fresh for up to 4 days in the fridge.
Freezing
If you have leftovers that you don’t plan to eat within the next few days, you can freeze them for later. Place the mujadara in an airtight container or a freezer-safe plastic bag and store it in the freezer. It will stay fresh in the freezer for up to 3 months.
Reheating Instructions
To reheat it, you can use a microwave or stovetop. If using a microwave, place the mujadara in a microwave-safe bowl and heat on high for 1-2 minutes, or until heated through. If using a stovetop, place it in a saucepan and heat over medium heat, stirring occasionally, until heated through.
It’s important to note that reheating process may cause it to dry out. To combat this, you can add a splash of water or vegetable broth before reheating. Additionally, you can add fresh herbs or a squeeze of lemon juice to add some extra flavor to the dish.
Tips and Tricks
1. Use a variety of mushrooms
To add depth and complexity to your mujadara, consider using a mix of different mushrooms. Shiitake, cremini, and oyster mushrooms all have distinct flavors and textures that complement each other nicely. You can also experiment with other varieties like portobello or chanterelle mushrooms to see what you like best.
2. Cook the mushrooms separately
While you can certainly cook the mushrooms along with the lentils and rice, I find that they turn out best when cooked separately. This allows them to brown and develop a deeper flavor without getting soggy or overcooked. Simply sauté them in a bit of olive oil until they’re golden brown and set them aside until you’re ready to add them to the mujadara.
3. Don’t skimp on the caramelized onions
Caramelized onions are a key component of mujadara, and they add a sweet, savory flavor that pairs perfectly with the earthy mushrooms. Take your time when caramelizing the onions, cooking them low and slow until they’re golden brown and tender. This can take anywhere from 30 minutes to an hour, but the result is well worth the effort.
4. Serve with a tangy yogurt sauce
To balance out the richness of the mushrooms and caramelized onions, I like to serve my mujadara with a tangy yogurt sauce. Simply mix some plain Greek yogurt, lemon juice, garlic, and salt to taste. This adds a bright, fresh flavor that complements the earthy flavors of the dish.
Conclusion
In conclusion, adding mushrooms to mujadara is a delicious and nutritious twist on the classic Middle Eastern dish. The earthy flavor of mushrooms pairs perfectly with the lentils and rice, and the addition of caramelized onions brings a depth of flavor that is hard to resist.
One of the best things about mujadara with mushrooms is that it is a great way to add more vegetables to your diet. Mushrooms are low in calories and high in nutrients, making them a healthy addition to any meal. Plus, the lentils and rice provide a good source of protein and fiber, making this dish a satisfying and filling option.
Overall, mujadara with mushrooms is a simple and flavorful dish that is easy to make and perfect for a weeknight dinner. Whether you are a vegetarian or just looking to add more plant-based meals to your diet, this dish is sure to become a favorite. So why not give it a try and see for yourself how delicious and nutritious it can be?
As already mentioned, fresh salad is the classic pairing with mujadara.
Get this tabbouleh salad recipe (by clicking the image below):
