Mediterranean Cactus and Mushroom Stew

1.Heat the olive oil in a large pot over medium heat until shimmering.

2.Add the chopped onion and sauté for 4-5 minutes, stirring occasionally, until soft and translucent.

3.Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.

4.Add the sliced mushrooms to the pot and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

5.Add the cleaned and sliced cactus pads (nopales) to the pot, stirring to combine with the mushrooms and onions.

6.Mix in the diced tomato, dried oregano, dried thyme, smoked paprika, and crushed red pepper flakes if using. Cook for 2 minutes to allow the flavors to meld.

7.Pour in the vegetable broth, stirring well to combine all ingredients. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes, or until the cactus pads are tender and the stew has slightly thickened.

8.Season the stew with salt and freshly ground black pepper to taste, then stir in the fresh lemon juice to brighten the flavors.

9.Remove the pot from heat and let the stew rest for 2 minutes before serving.

10.Ladle the stew into bowls and garnish with chopped fresh parsley. Serve warm, ideally with crusty bread or a side of couscous for a complete meal.