Creamy Porcini Mushroom Stew Recipe
This delicious hearty stew is served over mashed sweet potato.
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Ingredients
- 2 tbsp olive oil
- 500 g mushroom
- 1 red onion
- 2 stalks of celery
- 2 garlic cloves
- 50 g dried porcini
- 2 tsp flour
- 500 ml vegetable stock
- 100 ml of single cream or plant-based alternative
- A large handful of parsley
- Salt and pepper
Instructions
- Roughly chop the mushrooms and place in a large saucepan with 1 tbsp of olive oil.
- Sauté on a medium to high heat for 5 minutes until browned. Remove from pan and set aside.
- Soak the porcini in warm water for 5 minutes, remove from the water and finely chop.
- Finely dice the onion and celery and add to the same saucepan with 1 tbsp of olive oil.
- Season generously with salt and pepper then cook on a medium heat for 5 minutes.
- Now add the porcini and garlic and cook for another 2 minutes.
- Add the flour to the pan and cook for 2 minutes stirring regularly so that the flour doesn’t burn.
- Stir in a small amount of the vegetable stock at a time, so that the flour doesn’t go lumpy.
- Bring to the boil then simmer for 25 minutes.
- Add the cream, sautéed mushrooms and cook for a final 2 minutes.
- Roughly chop the parsley, add to the mushrooms and serve over sweet potato mash.
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Love this recipe, the sweet potato mash and the creamy stew are a perfect combo.