Mushroom stew with a side dish

Name: Mushroom stew with a side dish
Ingredients: 800 g mushrooms; 1 onion; 3-4 tbsp olive oil; 2-3 tbsp flour; 500 g soup; 2 tbsp sour cream; salt; pepper; 1 sausage; 2-3 wings; 2-3 drumsticks; 3 potatoes

Diverse - Mushroom stew with a side dish by Marcela D. - Recipia

Mushroom Stew with Side Dish When I want to prepare a meal with mushrooms but also have a heartier side, I make this simple stew. The sauce is thickened with onion, flour, and broth, and at the end, it's enriched with a bit of sour cream. The mushrooms are cooked directly in the sauce, without complicated steps. The side dish consists of fried potatoes and fried meat, specifically sausages, wings, and chicken drumsticks. The recipe does not specify an exact number of servings or the total time required, but the preparation is quite straightforward. Quick Info Total Time: Not specified in the original recipe Preparation Time: Not specified Cooking Time: Approximately 5 minutes after adding the sour cream; the time for frying the potatoes and meat is not specified Servings: The number is not specified; the quantity is suitable for multiple servings, depending on how much side dish is served Difficulty: Easy Recipe Type: Main dish with mushrooms, sauce, potatoes, and meat Ingredients For the mushroom stew: 800 g mushrooms 1 onion 3-4 tablespoons olive oil 2-3 tablespoons flour 500 g warm broth 2 tablespoons sour cream Salt, to taste Pepper, to taste For the side dish: 1 sausage 2-3 wings 2-3 drumsticks 3 potatoes Preparation Method 1. Preparing the ingredients Peel the onion and dice it. Slice the mushrooms. Peel and cut the potatoes for frying. Prepare the meat for frying, without mentioning any marinating or additional seasoning in the basic recipe. 2. Sautéing the onion Heat the olive oil in a pot. Add the diced onion and sauté until it softens. There is no need to brown it heavily; it is important for it to become soft before adding the flour. 3. Making the sauce Sprinkle the flour over the sautéed onion and stir continuously. Gradually pour in the warm broth while continuing to stir. The sauce should reach a creamy and smooth consistency, free of lumps. Constant stirring at this stage helps the flour to incorporate evenly. 4. Adding the mushrooms When the sauce is smooth, add the sliced mushrooms. Season with salt and pepper to taste, then let the stew simmer until the mushrooms are cooked in the sauce. 5. Incorporating the sour cream Mix the 2 tablespoons of sour cream with a little broth, then add the mixture to the pot. This way, the sour cream incorporates more easily into the sauce. Let the stew simmer for another 5 minutes, stirring occasionally. 6. Preparing the side dish Fry the peeled and cut potatoes. Separately, fry the sausage, wings, and drumsticks. The original recipe does not specify a specific frying time, so they are left until properly cooked. 7. Serving Place the mushroom stew on a plate and serve it alongside the fried potatoes and prepared meat. The sauce is the main part of the dish, and the side makes it more filling. Why I make this recipe often I like it because it uses common ingredients and does not require many steps. The stew is made in a single pot, and the mushrooms pair well with the white sauce and sour cream. Additionally, the side dish can be prepared separately while the sauce simmers. It’s also a practical recipe when I want a heartier main dish. The mushrooms add a pleasant flavor to the sauce, while the potatoes and meat complete the meal without needing additional dishes alongside. Tips Mix the flour well with the onion and oil before pouring in the broth. If the broth is added gradually, the sauce forms more evenly and reduces the risk of lumps. Use warm broth, as indicated in the basic recipe. It is important to keep stirring when pouring it in. The sour cream should be mixed beforehand with a little broth. If added directly without being diluted, it can be harder to distribute in the stew. Adjust the amount of salt and pepper to taste. If the broth is already salty, it's better to add the salt gradually. Substitutions Olive oil can be replaced with another oil used for sautéing and frying if that’s what you have on hand. For the broth, any available broth in the kitchen can be used. The recipe does not specify a particular type of broth, so it’s important that it is warm when added to the flour. Variations The amount of flour can be chosen between 2 and 3 tablespoons, depending on how thick you want the sauce to be. However, changing the amount can alter the final texture of the stew. You can use 2 or 3 wings and 2 or 3 drumsticks, according to the quantities in the recipe. Likewise, the amount of oil remains within the range of 3-4 tablespoons. The side dish can be kept exactly as proposed here: potatoes, sausage, wings, and drumsticks. The recipe does not include other vegetables or spices, so these are not necessary for the basic version. Serving Ideas Serve the stew while it is still warm, along with the fried potatoes and meat. You can first place the sauce on the plate, then add the side dish, so the potatoes don’t sit too long in the sauce. For a neater plate, keep the potatoes separate and add the meat next to them. The stew can be served in a separate portion or placed next to the side dish, according to preference. Frequently Asked Questions 1. Can I use whole mushrooms? The recipe calls for sliced mushrooms. To ensure they cook in the sauce as described, it is recommended to keep this cutting style. 2. When is the sour cream added? The sour cream is added after the mushrooms have been added to the sauce and have started to simmer. The 2 tablespoons are first mixed with a little broth, then added to the pot. After that, the stew simmers for another 5 minutes. 3. How do I avoid lumps in the sauce? The flour must be stirred continuously with the onion and oil, and the warm broth should be added gradually. Constant stirring at this stage is the most important for a smooth sauce. 4. Can I put the potatoes directly into the stew? In the basic recipe, the potatoes are peeled and fried separately. They are served as a side dish and are not added to the sauce. 5. Is the meat cooked together with the mushrooms? No. The stew is prepared in the pot, while the sausage, wings, and drumsticks are fried separately, just like the potatoes. Nutritional Values The values below are estimates and may not be exact, as the recipe does not specify the weight of the sausage, wings, and drumsticks, the amount of oil absorbed during frying, or the number of servings. For one estimated serving, at a quarter of the dish, including stew, potatoes, and part of the meat side: Calories: approximately 650-850 kcal Protein: approximately 25-40 g Carbohydrates: approximately 45-65 g Fats: approximately 35-55 g The greatest variation comes from the actual amount of oil used for frying and the size of the sausage, wings, and drumsticks. The mushrooms and broth contribute less to the total calorie count, while the oil, potatoes, and meat have a more significant contribution. Storage and Reheating The recipe is best served freshly made, especially due to the fried potatoes, which lose their texture after storage. The stew and meat can be stored separately in the refrigerator in closed containers if there are portions left for later. It is preferable to consume the potatoes on the same day. When reheating, warm the stew and meat separately, and serve the potatoes as soon as possible after frying.

Mushroom stew with a side dish

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