Baked potato and mushroom stew

Potato stew with mushrooms baked in the oven is a comforting, simple, and delicious recipe that will bring warmth and joy to your home. This traditional dish, inspired by a classic recipe, is perfect for cool days or moments when you need a comforting meal. With accessible ingredients and simple preparation, you will create a savory dish that can be served alongside pickles or a fresh salad.

Preparation time: 20 minutes
Baking time: 40 minutes
Total: 1 hour
Number of servings: 4 servings

Necessary ingredients:
- 5 medium potatoes (approximately 800 g)
- 1 large carrot
- 1 large onion
- 1 can of mushrooms (approximately 400 g)
- 3-4 tablespoons of olive oil
- 100 ml dry white wine
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground pepper
- 1/2 teaspoon peperoncino (optional, for extra spiciness)
- 1 teaspoon vegeta (or salt, to taste)
- 2-3 bay leaves
- Water (approximately 500 ml)

Step-by-step preparation:

1. Preparing the potatoes:
Start by peeling the potatoes and cutting them into small cubes, about 1-2 cm. This will help them cook evenly. After cutting, place them in cold water to prevent oxidation and keep their firmness.

2. Chopping the vegetables:
While the potatoes soak, peel and finely chop the onion. The carrot, on the other hand, should be grated on a fine grater. These vegetables will add a sweet flavor and pleasant texture to the stew.

3. Sautéing the vegetables:
In a large skillet, add the olive oil and heat it over medium heat. Add the chopped onion and carrot and sauté for 5-7 minutes until the onion becomes translucent. Don’t forget to stir occasionally to prevent burning.

4. Adding the mushrooms:
Once the vegetables are sufficiently sautéed, add the canned mushrooms (drained) and mix well. The mushrooms will add a rich flavor and moist texture to the stew.

5. Combining the ingredients:
In a heat-resistant dish, add the drained potato cubes and mix them with the vegetable and mushroom mixture. Season with sweet paprika, pepper, peperoncino, vegeta, and bay leaves. Mix everything well to ensure an even distribution of spices.

6. Adding the liquids:
Add enough water to cover the ingredients (approximately 500 ml) and drizzle with the white wine. The wine will add an extra layer of flavor and help enhance the taste.

7. Baking in the oven:
Preheat the oven to 180°C. Cover the dish with aluminum foil and place it in the oven. Let it bake for 40 minutes or until the potatoes are tender and well-cooked. In the last 10 minutes, you can remove the foil to allow the stew to develop a slight crust.

8. Serving:
Once the stew is ready, take it out of the oven and let it rest for a few minutes before serving. It pairs perfectly with assorted pickles or a fresh summer salad, which will add a contrast of textures and flavors.

Chef's tip:
To add a touch of originality to your dish, you can experiment with different types of mushrooms, such as shiitake or porcini, which will bring a unique flavor. You can also add fresh herbs, such as parsley or dill, for an extra touch of freshness.

Nutritional benefits:
This stew is a good source of complex carbohydrates from potatoes, providing long-lasting energy. Mushrooms are rich in antioxidants and vitamins, while the carrot adds a healthy dose of beta-carotene. All these ingredients contribute to a balanced and nutritious meal.

Frequently asked questions:
1. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes will add a sweeter flavor and a different texture, but be sure to adjust the cooking time as they cook faster.

2. Is this recipe vegetarian?
Absolutely! It is perfect for vegetarians and vegans, as long as you use a white wine without animal-derived ingredients.

3. What can I do if I don’t have white wine?
You can replace the wine with water or a splash of diluted apple cider vinegar to add a bit of acidity.

4. How can I store the stew?
You can store the stew in an airtight container in the fridge for 3-4 days. It is even tastier the next day when the flavors have intensified.

Pairing recommendations:
This potato stew with mushrooms pairs wonderfully with a refreshing drink, such as herbal tea or dry white wine. Additionally, a green salad with cherry tomatoes and a light vinaigrette will perfectly complement the meal.

In conclusion, potato stew with mushrooms baked in the oven is a simple and delicious recipe, ideal for any occasion. Whether you serve it at a family meal or prepare it for friends, it will surely bring smiles and satisfaction. I encourage you to try it and enjoy every bite! Bon appétit!