Mushroom stew

Name: Mushroom stew - Rebeca P.
Ingredients: 1 kg fresh champignon mushrooms; 1 onion; 1 bunch of green onions; 1 teaspoon paprika; 2 tablespoons of oil; 1/2 teaspoon pepper; 2 tablespoons of white flour; 200 ml milk; 1 bunch of fresh parsley

Diverse - Mushroom stew by Rebeca P. - Recipia

Mushroom stew is a delicious and comforting dish, perfect for cool days or when you want to indulge in a healthy and flavorful meal. This simple yet sophisticated recipe can be enjoyed as a main course or as a side dish alongside rice, polenta, or fresh bread. Let's see how we can prepare it step by step! Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4 Ingredients: - 500 g fresh mushrooms (champignon, pleurotus, or shiitake) - 2 medium onions - 2-3 cloves of garlic - 2 medium carrots - 1 bell pepper (optional, for extra color) - 400 ml tomato juice (or canned tomatoes) - 3 tablespoons olive oil - 1 tablespoon tomato paste - 1/2 teaspoon sweet paprika - Salt and pepper to taste - A bunch of fresh parsley for serving Instructions: 1. Preparing the ingredients: Start by cleaning the mushrooms with a damp cloth to remove impurities. Slice or cube them according to your preference. Peel the onions, garlic, and carrots, chopping the onions and bell pepper finely, and slicing the carrots into thin rounds. These cuts will help with even and quick cooking. 2. Sautéing the vegetables: In a large skillet or deep pot, heat the olive oil over medium heat. Add the onions and garlic, allowing them to sauté for 2-3 minutes until translucent. Add the carrots and bell pepper, letting them cook for another 5 minutes. 3. Cooking the mushrooms: Now add the mushrooms to the skillet. It’s important to cook them over medium heat so they release their water and become tender. This step takes about 5-7 minutes. You’ll notice the mushrooms will reduce in volume and develop a pleasant texture. 4. Adding the sauce: Once the mushrooms are cooked, add the tomato juice and tomato paste. This mixture will provide a rich flavor to your stew. Season with sweet paprika, salt, and pepper to taste. Let the stew simmer on low heat for 15-20 minutes, stirring occasionally to prevent sticking. 5. Finishing the dish: Once the stew has thickened and the flavors have melded, remove the skillet from the heat. Add the chopped fresh parsley for an extra touch of freshness and color. 6. Serving: Serve the mushroom stew warm, alongside boiled rice, polenta, or fresh bread. It can be garnished with a few parsley leaves for a more appealing look. This recipe is perfect for a family dinner or a meal with friends. Practical tips: - If you want a spicy version, you can add some chili flakes during cooking. - You can experiment with different types of mushrooms, each bringing a unique note to your stew. - This stew keeps excellently in the fridge and can be reheated, even having a more intense flavor the next day. In conclusion, mushroom stew is a quick and healthy dish that combines the delicious taste of mushrooms with the flavors of fresh vegetables. It is a simple recipe but with a remarkable visual and taste impact that you can adapt to your liking. Enjoy your meal!

Preparation

Mushrooms are cleaned and sliced. In a pot, oil is heated, and chopped dry onion and sliced green onion are added and sautéed over low heat. Paprika and pepper are added, followed by the mushrooms. Water is added to cover them. They are simmered, covered, over low heat for about 30 minutes until the mushrooms soften and the water reduces. Flour is mixed with 200 ml of milk, added gradually to avoid lumps, and poured over the mushrooms, adjusting with salt. It is allowed to boil a few times to thicken the sauce. The pot is removed from heat, and chopped fresh parsley is added. Mushroom stew is very good with polenta.

Mushroom stew

Preparation

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