Mushroom Stew with Roasted Potatoes
Cooking Time
Prep Time
Difficulty
Cuisine
Mushroom stew with roasted potatoes is a comforting, flavor-packed dish, perfect for days when you crave something simple yet satisfying. This rustic recipe combines crispy oven-roasted potatoes with tender mushrooms simmered in a fragrant herb sauce. A perfect combination for a cozy, hearty meal.
Mushrooms play a central role here: rich in earthy, woodsy flavors, they bring beautiful depth to the stew. Beyond their unique taste, mushrooms are naturally low in calories and high in nutrients such as potassium, B vitamins, and antioxidants. Thanks to their delicious texture and ability to absorb flavors, they are an essential ingredient in balanced plant-based cooking. You can use a mix of wild mushrooms for a more intense flavor, but button mushrooms will also work perfectly if other varieties are not available.
On the preparation side, organization is key to stress-free cooking. While the potatoes roast in the oven, you can calmly prepare the mushroom stew. This ensures maximum efficiency in the kitchen while delivering two complementary textures: the crispiness of the potatoes and the tenderness of the simmered mushrooms. In under an hour, your meal is ready to be served hot, straight to the table.
This stew proves that simplicity and indulgence go hand in hand. Whether for a weeknight dinner or a convivial weekend meal, it will surely delight lovers of natural and authentic flavors. Pair it with a light green salad for a complete and balanced meal, and savor every bite. Bon appétit!
Mushroom Stew with Roasted Potatoes
Ingredients
For the roasted potatoes:
- 800 g potatoes (baby potatoes or Charlotte)
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the mushroom stew:
- 600 g mushrooms (button mushrooms, chanterelles, oyster, porcini, or a mix)
- 1 large onion finely sliced
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 250 ml vegetable broth
- 150 ml red wine (optional)
- 1 heaping tablespoon chickpea flour (or any other flour for thickening)
- 1 teaspoon dried thyme
- 1 teaspoon dried savory or rosemary
- 1 bay leaf
- Salt and pepper to taste
For garnish:
- Fresh parsley chopped (optional)
Instructions
Preparing the roasted potatoes:
- Preheat the oven to 200°C (390°F).
- Prepare the potatoes: wash the potatoes and cut them into evenly sized pieces (quarters or cubes). Toss them in a bowl with olive oil, thyme, rosemary, salt, and pepper.
- Roast the potatoes: spread the potatoes evenly on a baking sheet lined with parchment paper. Roast for 25 to 30 minutes, turning them halfway through, until golden and crispy.
Preparing the mushroom stew:
- Prepare the mushrooms: clean the mushrooms with a damp cloth or a brush to remove dirt. Cut them into pieces if needed.
- Cook the vegetables: heat the olive oil in a large pot or deep skillet over medium heat. Add the onion and sauté until translucent (about 5 minutes).
- Add the garlic and mushrooms, and cook until they are slightly golden and their water has evaporated (about 8 minutes).
- Add the liquids: sprinkle the flour over the mushrooms and mix well.
- Pour in the red wine (if using) and let it reduce for 2 minutes.
- Add the vegetable broth, thyme, savory, bay leaf, salt, and pepper.
- Simmer the stew: cover and let simmer over low heat for 15 to 20 minutes, stirring occasionally, until the stew thickens slightly and the flavors meld together.
Finishing and serving
- Place the roasted potatoes in shallow bowls or plates.
- Pour the mushroom stew over or alongside the potatoes.
- Garnish with fresh parsley for a pop of color and freshness.
Tips
- Variations: Add roasted root vegetables like parsnips or carrots for extra depth, or chestnuts for a festive touch.
- Storage: The stew can be refrigerated for up to 2 days and reheated gently before serving.
A recipe proposed by Maison Marmite
