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Mushroom and Potato Stew

This mushroom and potato stew is perfect for those who enjoy comforting and flavorful dishes while offering nutritional richness thanks to the mushrooms, which are high in vitamins and minerals, and the potatoes that provide complex carbohydrates for energy. Enjoy!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main course
Cuisine Scandinavian
Servings 2 servings

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.
Keyword mushrooms
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A recipe proposed by Maison Marmite