Join Mike as he creates a chic twist on classic shakshuka, and explains what makes this the perfect Passover dish.
Get the recipe:
3 ounces cremini mushrooms
3 ounces shiitake mushrooms
3 ounces maitake mushrooms
3 ounces Trumpet Royale mushrooms
3 ounces oyster mushrooms
Gefen Light Olive Oil
Zeta Olive Oil with Hot Peppers
1 Spanish onion, diced
1 leek, green part, chopped
7 cloves garlic, sliced (not crushed)
2 tablespoons Tuscanini Tomato Paste
1 (17.6-ounce) carton Tuscanini Tomato Sauce
1/4 cup chicken or beef stock (optional)
For the full recipe, click here!
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