Mushroom and Potato Stew
Brown the mushrooms before adding the potatoes and liquid. This gives the stew a fuller flavour and keeps it from starting out watery. Onion, carrot, garlic and paprika round out a simple meatless dinner.
Use white button mushrooms for this version. Cut the potatoes into similar-sized chunks so they soften at the same pace. Serve with fresh vegetables, pickles or a slice of rye bread.
Ingredients
Equipment
A deep frying pan or sauté pan with a lid, a knife, a chopping board and a grater.
How to make it
- Prepare the potatoes. Peel and cut them into large, evenly sized cubes.
- Prepare the other vegetables. Slice the onions into half-moons, coarsely grate the carrot, and clean and slice the mushrooms. Finely chop the garlic and set it aside.
- Soften the onion and carrot. Heat the oil in the pan. Add the onion and carrot and cook, stirring, until softened.
- Cook the mushrooms. Add them to the pan and cook uncovered for about 5–7 minutes, allowing their released liquid to evaporate. Look for some browning before moving on; a crowded pan may take longer.
- Add the potatoes and seasoning. Stir in the potato cubes, paprika, salt and black pepper.
- Simmer under a lid. Pour in the hot water or vegetable stock. Cover and cook over low heat for about 25–30 minutes, until the potatoes are tender. Check a piece with a knife rather than relying on the time alone.
- Finish with garlic and herbs. Add the chopped garlic for the final few minutes of cooking. Leave the finished stew covered for a few minutes off the heat, then sprinkle with fresh herbs and serve hot.
Tips for the pan
- Let the mushrooms release and lose their excess moisture before adding the stock.
- Keep the heat gentle once the lid goes on, so the potatoes simmer rather than boil vigorously.
- Taste before adding more salt, especially if using salted vegetable stock.
Ingredient swaps
Oyster mushrooms are another option. The carrot can be left out, or replaced with sweet pepper. This version uses cultivated mushrooms; it does not include instructions for preparing wild mushrooms.
Serving ideas
Serve as a main dish with a fresh salad, pickles and bread, or alongside vegetable patties. Spoon some of the broth over the potatoes when serving.