Gandules Guisados with Savory Mushrooms
Crystal Rivera reminds us our eyes are connected to our stomachs with this beautiful & nourishing stew of earthy mushrooms and gandules!
By Crystal Rivera | @cookonyournerve
These stewed pigeon peas (gandules guisados) have butternut squash, and mushrooms that were first browned in a cast iron, and spiced with Loisa Sazón. I am pretty much addicted to these mushrooms, and would not be mad atcha if you chose to just make them alone. Something tells me, though, you will want to have this stew. This winter demands it.
The day we started to buy frozen gandules was the day I decided I would cook with them even more. They remain on the greener side when cooked under 40 minutes and have a wonderfully fresh taste, but no worries if you are stocked up on cans. Gandules in all forms are welcome here! In fact, the same goes for what squash you choose, and what mushrooms you prefer.
Now let's get cooking!
About Crystal Rivera
Crystal Rivera, once a performing poet, is now a food stylist, food photographer, and recipe developer located in New York City. Recipes found on her blog are flavored, mostly, by seasons. Particularly the way seasons move in the city, from market to market. Quickly. Born a Russian-Puerto Rican Jew in Queens, NY, many of her dishes merge cuisines into poems.
You can see what she’s been admiring and cooking by following her on Instagram, as well as on her food blog. She’ll be happy to see you.
Check out Crystal's other Loisa recipes below:
Gandules Guisados with Fried Mushrooms
Crystal Rivera
Classic stews & soups
Ingredients
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2 tbsp olive oil
16 oz. mushrooms (4.5 cups), sliced
2 tsp Loisa Organic Sazón
2 tsp Loisa Sofrito
Loisa Organic Ground Black Pepper, to taste
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2 tbsp olive oil
1 tbsp sofrito
2.5 cups butternut squash, peeled and cubed
2 tsp tomato paste
2 tsp Loisa Organic Ground Cumin
1 tsp Loisa Organic Turmeric
1 tbsp capers or chopped olives
1 medium Loisa Organic Bay Leaf
3 cups pigeon peas (frozen, fresh, dried, or canned)
3 cups water or vegetable broth
Loisa Sal Marina, to taste
Loisa Organic Ground Black Pepper, to taste
Directions
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Drizzle olive oil in a cast iron skillet set under medium heat. When hot enough, add your mushrooms.
When they start to let loose their liquid, add your sazón and sofrito, and stir. Once their juices are gone, they will start to brown. Stir less often so they can brown properly. Set aside as you work on the stew.
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In a medium pot over medium heat, warm up your olive oil and sauté your sofrito. Add tomato paste, spices, capers, and bay leaf. Sauté another minute or two.
Stir in the pigeon peas, butternut squash, water (or broth). Let this simmer for about 30 minutes, til the squash is tender. Add more water or broth if you feel it’s necessary.
Then add in half of the mushrooms and let it simmer for another 8-10 minutes. The sazón that fried into the mushrooms will give the stew even more flavor. Reserve the other half for topping each bowl.
Serve with salad, and/or rice.
