Mushroom Stew
Yum
Mushroom Stew is perfect comfort food coming directly from the forest into your kitchen.
We had a few days of nice temperatures thanks to storms and rains. This change was a real blessing since no serious damage was made and the nature had a great chance to recover. So did we.
It made me go to our street market hoping to find some mushrooms since these circumstances lead to their growth: damp soil and warm weather.
And so, I got lucky. This stew, serving four, was the best our bodies needed after numerous salads, cheese platters and little fishes grilled quickly. We do not mind such a food, of course, but we so craved for spoon eating goodness….
Needless to say, half of the stew was left in the fridge for the next day and we have recovered completely, ready for whatever comes with a new heat wave starting today afternoon.
The only thing we hope to avoid are fires like the ones Spain and France fight for weeks now. At least, our soil is not that dry…
Mushroom Stew
Mushroom Stew is perfect comfort food coming directly from the forest into your kitchen.
Ingredients
- 1 Tbsp olive oil
- 3 Tbsp finely chopped onion (half of medium sized onion)
- 1 Tbsp finely chopped pancetta (2 slices)
- ¾ cup carrot, finely quartered and sliced
- 450 grams mushrooms (oyster mushrooms, porcini, stickybun, bay bolete….)
- 1 cup cubed potatoes
- 1 cup chicken stock
- Pinch of smoked paprika
- Salt and ground black pepper to taste
- 1/3 cup heavy cream
- Chopped parsley leaves to taste, for garnish
Instructions
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In medium sized pot, simmer oil, onion, pancetta, and carrot for 6 – 7 minutes.
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Add sliced mushrooms, potatoes, chicken stock, salt, ground black pepper, paprika and bring to boil on medium heat. Boil for 17 minutes.
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Add heavy cream and boil for additional 2 minutes.
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Garnish with chopped parsley to taste before serving.
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