Mushroom and Potato Stew
Cooking Time
Prep Time
Difficulty
Cuisine
The mushroom and potato stew is a comforting dish that draws its origins from the traditional cuisines of Nordic countries. Inspired by the richness of the forest and local ingredients, this dish highlights simple yet intense flavors that capture the essence of Scandinavian cuisine. It is a perfect recipe for cool days when one seeks warmth and comfort in a well-prepared bowl of food.
Mushrooms, a key ingredient in this stew, provide a deep, earthy flavor that pairs perfectly with tender potatoes. Using a variety of mushrooms, such as button mushrooms and oyster mushrooms, allows for a play on textures and aromas. Spices like thyme, rosemary, and a hint of red wine add a touch of sophistication while staying true to the simplicity of the dish.
This stew is highly versatile and can be adapted according to preferences and seasons. You can add other seasonal vegetables such as bell peppers, zucchini, or even turnips to further enrich this dish. For those who prefer a thicker stew, a bit of flour can be added to thicken the sauce and provide an even more comforting consistency.
Besides being delicious, this mushroom and potato stew also offers nutritional benefits. Mushrooms are rich in antioxidants, B vitamins, and essential minerals like selenium, which support the immune system. Potatoes provide complex carbohydrates that deliver lasting energy, as well as fiber and vitamin C. This nutritious and balanced dish is perfect for nourishing the body while warming the soul.
Mushroom and Potato Stew
Ingredients
- 300 g button mushrooms sliced
- 200 g oyster mushrooms sliced
- 2 medium potatoes diced
- 2 carrots sliced into rounds
- 1 large onion finely chopped
- 3 cloves garlic minced
- 500 ml vegetable broth
- 100 ml red wine (optional, for added depth)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon cayenne pepper or smoked paprika
- 1 bay leaf
- 1 tablespoon soy sauce or tamari
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Prepare the vegetables and mushrooms:
- Clean the mushrooms and slice them.
- Peel the potatoes and dice them.
- Slice the carrots into rounds.
- Finely chop the onion and mince the garlic.
Sauté the vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion and garlic and sauté until translucent, about 5 minutes.
- Add the potatoes and carrots to the pot. Sauté for about 5 to 7 minutes until the vegetables begin to soften slightly.
- Add the button mushrooms and oyster mushrooms. Cook, stirring occasionally, until they are golden and their water has evaporated, about 5 minutes.
Deglaze with red wine (optional):
- If using red wine, pour it into the pot and let it simmer for 2-3 minutes to slightly reduce.
Add the spices and broth:
- Sprinkle in the thyme, rosemary, cayenne pepper or smoked paprika, add the soy sauce or tamari, and bay leaf.
- Pour the vegetable broth into the pot. Mix well.
Simmer the stew:
- Bring to a boil, then reduce the heat to low.
- Cover and simmer for 20 to 30 minutes, or until the potatoes and carrots are tender and the flavors are well combined.
Thicken the stew (if needed):
- If the stew is too thin, mix one tablespoon of cornstarch with a little cold water until fully dissolved. Pour this mixture into the stew at the end of cooking, stirring constantly until the stew thickens.
- Let it simmer for another 2 to 3 minutes to ensure the cornstarch is fully cooked.
Season and serve:
- Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.
- Serve hot, garnished with chopped fresh parsley.
Notes:
- Variations: You can add other vegetables such as bell peppers or zucchini for an extra touch.
- Serving Suggestions: This stew can be served with crusty bread, rice, or even polenta for a complete meal.
A recipe proposed by Maison Marmite
