Jackfruit Stew with Dried Mushrooms - Recipe

Jackfruit Stew with Dried Mushrooms


40g pot Cooks&Co dried mixed forest mushrooms 
400g can Cooks&Co green jackfruit, Drained and rinsed 
1 onion, finely chopped  
Sea salt and freshly ground black pepper
3 cloves garlic, finely chopped 
1 red chilli, de-seed and finely chopped
1 tsp paprika
1 tsp ground allspice, or use whole and grind 
1 tsp ground cinnamon 
1 tbsp olive oil
Pinch chilli flakes 
Few Fresh thyme stalks, leaves only    
1 small Pumpkin, peeled and cut into bite sized pieces or use 1 medium sized butternut squash, peeled and chopped  
400g tin chopped tomatoes
400ml Coconut milk
Cooks&Co 400g can black eye beans, drained  
500ml hot Vegetable stock 
Large handful of fresh coriander leaves 

Cooking Time: 1 hours, plus 15 prep and soaking time
Serves: 4-6

Jackfruit Stew with Dried Mushrooms

Preparation Method

  1. Firstly, add the mushrooms to a bowl, pour over hot water and leave to soak for 30 mins. Drain and set aside. Pull the jackfruit pieces apart, and gently shred. Preheat the oven to gas 5/190C (180C fan oven) Heat the oil in a large oven proof casserole pot, add the onion, season well and cook for 2-3 mins until soft then stir in the garlic, chilli and spices and cook for a further couple of mins.  

  1. Stir through the jack fruit, thyme leaves and pumpkin or squash and turn to coat then tip in tomatoes and coconut milk, stir then add the black eye beans and pour in the stock.

  1. Bring to the boil then put the lid on and put in the oven for about 45 mins – 1hour, keeping an eye on the liquid, if it is starting to dry out at all, top up with a little hot water. Taste and season some more if needed then scatter with the coriander leaves to serve.


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