Mushroom stew is a timeless dish that combines fresh mushrooms with savory ingredients to create a flavorful meal. This easy recipe brings together a variety of mushrooms, fresh vegetables, and subtle spices, making it perfect for any season. Simple to prepare yet rich in taste, it’s an ideal choice for a wholesome dinner or a cozy gathering.
Ingredients:
- 1.1 lbs mixed mushrooms (such as button, oyster, and/or porcini), cleaned and chopped
- 2 tablespoons cooking oil (vegetable or olive oil)
- 3 oz dry bacon, diced
- 1 medium onion, diced
- 2 medium carrots, sliced into rounds
- 9 oz potatoes, peeled and cooked (mashed or roughly mashed)
- 3 cloves garlic, minced
- 3.5 oz sour cream (about 1/3 cup)
- 1 tablespoon cornstarch (or all-purpose flour)
- 1 teaspoon wine vinegar
- 1 bay leaf
- 1 parsley leaf (fresh)
- 1 celery leaf (fresh)
- Salt and pepper to taste
- About 1 to 1 1/2 cups hot water or broth
Preparation:
- Heat oil in a large pan over medium heat. Add diced bacon and onion, sauté until fragrant and translucent.
- Add sliced carrots and cook for a few minutes until they start to soften.
- Stir in chopped mushrooms and minced garlic. Cook until mushrooms release moisture and reduce in size.
- Season with salt and pepper, then add bay leaf, parsley leaf, and celery leaf. Pour in hot water or broth just enough to cover the ingredients. Simmer gently until mushrooms and carrots soften.
- In a small bowl, mix sour cream with cornstarch and a splash of water until smooth. Stir this mixture into the stew.
- Add the cooked mashed potatoes and stir well to combine. Let the stew simmer until it thickens slightly.
- Add a teaspoon of wine vinegar, adjust seasoning if needed, and remove bay leaf and herb leaves before serving.
