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–+ servings

Mushroom Stew with Roasted Potatoes

A rustic and comforting dish, perfect for showcasing the earthy flavors of mushrooms and the tenderness of roasted potatoes. Easy to prepare, this stew combines simple ingredients with aromatic herbs for a rich and flavorful meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main course
Cuisine French
Servings 2 servings

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)
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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.
Keyword mushrooms, Traditional food, Vegetables
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A recipe proposed by Maison Marmite