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Mushrooms Pelpell
Moroccan Dish!
1 1/2 lb. mixed mushrooms-portabello, oysters, chetakes
1 tomato, red, firm
1 green bell pepper
1 medium onion
3 cloves garlic
5 stems parsley
3 stems cilantro
1 Tbls. sweet paprika
1/3 tsp. black pepper
1/2 preserved lemon
8-10 green Spanish olives
3oz. olive oil, extra virgin
harissa (optional)
1/2 red bell pepper (optional)


Dice the tomato, bell peppers, and the onion. Chop the parsley and cilantro. Julienne the preserved lemon and cut the mushrooms to 1 inch pieces, large or larger.

Using large saute pan, heat the olive oil on medium high heat. Don't use burning heat, the olive oil loses its flavor and quality. Make sure the oil is hot enough. Saute the onion, garlic, the wood ear mushroom for 2-3 minutes. Add the tomato, bell peppers, and the 1/4 of lemon. Saute 5 more minutes. Add the parsley and cilantro. Reduce the heat. Cook for another 5 minutes.

Serve in a large platter. Garnish with lemons and the olives. Serve hot with Moroccan bread!

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Preparation Time: Serves:
Recipe Origin: Morocco
Submitted by:
Chef Rafih Benjelloun

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