Mushroom stew
3 servings
60 minutes
Mushroom stew is a cozy, rich dish of European cuisine filled with the aroma of forest mushrooms and the tender texture of potatoes. The origins of this recipe date back centuries when forest gifts formed the basis of peasant cuisine. The flavor of the dish is harmonious: the richness of mushrooms combines with the softness of potatoes and a slight tang from sour cream, while fresh herbs add completeness. The stew can be served as a standalone dish or as a side to meat, and it is easy to adapt by changing types of mushrooms and spices. Perfect for cozy home dinners and autumn evenings.
1
Chop the onion finely. Dice the mushrooms.
- Onion: 200 g
- Fresh mushrooms: 500 g
2
Sauté the onion in vegetable oil. Add mushrooms, 50 ml of water, season with salt and pepper, and simmer covered for about 30 minutes.
- Vegetable oil: 1 teaspoon
- Onion: 200 g
- Fresh mushrooms: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Peel the potatoes and cut them into cubes. Add the potatoes to the mushrooms and simmer covered until cooked (about 20 minutes).
- Potato: 500 g
4
Chop the greens finely. Add sour cream to the mushrooms and potatoes. If necessary, add salt. Then add the greens. Simmer for 5 minutes.
- Sour cream: 200 g
- Salt: to taste
- Fresh herbs: to taste
