Potato stew with mushrooms served with polenta and butter

Name: Potato stew with mushrooms served with polenta and butter - Mirela F.
Ingredients: 3 large onions; 5 large potatoes; 6 cloves of garlic; 1 bell pepper; 1 and a half teaspoons of hot pepper paste; 1 can of tomato paste; 1 jar of 300 grams of mushrooms; 1 cup of water; for polenta: water; flour; cornmeal; salt; half a tablespoon of butter

Children - Potato stew with mushrooms served with polenta and butter by Mirela F. - Recipia

Potato stew with mushrooms and polenta with butter Who doesn't love a warm, comforting meal full of flavors? The potato stew with mushrooms accompanied by polenta with butter is a recipe that will not only warm your soul but is also extremely budget-friendly, perfect for gloomy days or for little ones who can sometimes be picky. This recipe is a delicious combination of simple ingredients that transforms into a savory meal, full of flavor and texture. Preparation time: 20 minutes Cooking time: 30 minutes Total time: 50 minutes Servings: 4 Ingredients for the stew: - 3 large onions - 5 large potatoes - 6 cloves of garlic - 1 bell pepper - ½ teaspoon of hot pepper paste (optional, for an extra kick) - 1 can of 400g tomato paste - 1 jar of 300g mushrooms (champignon or other preferred varieties) - 1 cup of water - Salt and pepper to taste - Fresh herbs (finely chopped parsley) for garnish - ½ tablespoon of butter for sautéing Ingredients for the polenta: - Water (approximately 1 liter) - 250g cornmeal - Salt (to taste) - ½ tablespoon of butter The story of the recipe: The potato stew with mushrooms is a traditional recipe loved by generations, bringing together the flavor of vegetables with the texture of mushrooms in a combination that makes you feel at home. Polenta, an emblematic dish, is the perfect accompaniment; besides being an excellent source of carbohydrates, it provides a feeling of fullness and is very versatile. Preparing the stew: 1. Preparing the ingredients: Start by peeling and washing the onion, garlic, bell pepper, and potatoes. Cut the onion and bell pepper into small cubes, and the potatoes into medium pieces. This step is essential as the uniform size of the vegetables will ensure even cooking. 2. Sautéing the vegetables: In a large pot, add ½ tablespoon of butter and let it melt over medium heat. Add the onion and sauté for 2-3 minutes until it becomes translucent. Add the crushed garlic and bell pepper, continuing to sauté for another 2 minutes. These aromas will create a delicious base for the stew. 3. Adding the potatoes: Place the cubed potatoes into the pot and mix them with the other ingredients. Add a cup of water and a pinch of salt, then let them simmer over medium heat. Cover the pot and let it simmer for 15 minutes, or until the potatoes are almost cooked. 4. The mushrooms and sauce: Add the well-drained mushrooms and the can of tomato paste to the pot. If you like it a bit spicy, now is the time to add ½ teaspoon of hot pepper paste. Mix well and let the stew simmer for another 5-10 minutes, stirring occasionally. Adjust the taste with salt and pepper as desired. Finally, sprinkle finely chopped parsley for an extra touch of freshness. Preparing the polenta: 1. Boiling the water: In a separate pot, bring 1 liter of water with a pinch of salt and ½ tablespoon of butter to a boil. Wait until it reaches boiling point. 2. Adding the cornmeal: Once the water is boiling, slowly add the cornmeal while continuously stirring with a whisk or wooden spoon. Continue to stir for 5-7 minutes until the polenta thickens and becomes creamy. Be careful not to form lumps. 3. Cooling: Turn off the heat and let the polenta sit for a few minutes, covered, to settle. 4. Shaping portions: When the polenta has reached the desired temperature, you can shape portions with clean, slightly wet hands to create round or square shapes. Serving: To serve, place the polenta on a plate and add the potato stew with mushrooms on top. Sprinkle a bit of fresh herbs for an appealing look. You can accompany this dish with a fresh salad for a contrast of textures and flavors. Practical tips: - If you like stronger flavors, you can add spices like sweet paprika or green pepper. - Instead of canned mushrooms, you can use fresh mushrooms, which you can sauté separately before adding to the stew. - This stew keeps very well in the refrigerator and can be even tastier the next day when the flavors have had time to meld. Nutritional benefits: The potato stew with mushrooms is an excellent source of fiber, vitamins, and minerals. Potatoes are a good source of complex carbohydrates, while mushrooms provide plant-based proteins and antioxidants. Polenta, although more caloric, adds an energy boost, making it ideal for a hearty meal. Calories: A serving of potato stew with mushrooms (approximately 250g) contains about 250-300 calories, while the polenta (approximately 100g) adds another 150-200 calories, making a total of about 400-500 calories for a delicious and hearty meal. Frequently asked questions: - Can I use other vegetables instead of potatoes? Yes! Carrots, zucchini, or cauliflower can be added to diversify the recipe. - How can I make this recipe spicier? You can add more hot pepper paste or use fresh sliced hot peppers. - Is this recipe suitable for vegans? Yes, replace the butter with olive oil and ensure the tomato paste does not contain animal-derived ingredients. I hope this recipe for potato stew with mushrooms and polenta delights you as much as it has delighted me. It is easy to prepare, very tasty, and most importantly, brings joy to the table. Enjoy your meal!

Potato stew with mushrooms served with polenta and butter

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