Mushroom Stew

Mushroom Stew (serves 4)

 

Ingredients

• 600 g fresh mushrooms (champignons, porcini mushrooms or a mixture)

• 1 large onion

• 2 cloves of garlic

• 2 tablespoons of oil or butter

• 1 carrot (optional)

• 2 potatoes, diced

• 1 l vegetable or mushroom soup base

• 1 tablespoon of flour

• 100 ml of sweet cream (optional)

• 1 teaspoon of ground red pepper

• salt and pepper

• fresh parsley

 

Preparation

Finely chop the onion and fry it in oil until golden brown. Add the chopped garlic and fry for about 30 seconds.

Stir in the sliced ​​mushrooms and fry for 5–10 minutes to release their liquid. Add the carrots, potatoes and ground pepper.

Sprinkle with flour, stir and pour in the soup stock. Cook for 20–25 minutes, until the potatoes are soft.

Add cream if desired and cook for another 2–3 minutes. Season with salt, pepper and chopped parsley.

 

Serving

Mushroom stew goes well with:

• fresh bread,

• buckwheat porridge,

• polenta,

• homemade noodles.

 

Tip: If you have porcini mushrooms or chanterelles, the taste will be much richer than with just mushrooms.

For a thicker stew, you can mash some of the potatoes towards the end of cooking.

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