For this nutritious and above all delicious mushroom stew , I used a packet of dried mushrooms , more precisely a combination of several types of mushrooms. That’s how dried porcini mushrooms, shiitake, chanterelles and mushrooms were found . Until now, I have not used exclusively dehydrated mushrooms for mushroom stew , and I was quite surprised at the rich taste and aroma that can be obtained.
For a fairly affordable price, a packet of combined mushrooms gives the whole pot a real “forest flavor”.
Feel free to use fresh mushrooms, just adjust the amount.
In addition to mushrooms, there were also other vegetables, and along with the recipe I will share with you a few tricks that have proven to be successful for me.
Ingredients for four servings:
- 30 g of dry mushroom mix
- 1 handful of black beluga lentils
- 1 handful of peas (the recipe used frozen)
- 1 carrot
- 4 cloves of garlic
- 1 head of onion
- 30 g of celery root
- 2 soup spoons of olive or sunflower oil
- 150 ml of white wine
- 4 potatoes
- 2 liters of vegetable stock
- 50 ml of beetroot, carrot and orange smoothie (note in step 5)
- half a tablespoon of sesame oil
- half a soup spoon of soy sauce
- this year
- laurel
- sol
- explain .
Preparation
Pre-soak the dried mushrooms according to the instructions. In some recipes, you will come across the advice that the water in which they were soaked should be thrown away, while somewhere there will be advice to throw it away. It’s about the fact that mushrooms are usually not washed before drying in order not to draw water into them, so there is a high chance that all kinds of dirt will be found in that water. We usually talk about soil and that kind of “dirt”, so I leave the decision of whether to use or throw away that water up to you.
Cook black beluga lentils separately , you will add them to the stew towards the end. Although these lentils are not soaked and we could add them when the potatoes are added, they release a lot of black color, so your stew will be grayish and rather unattractive. So I rather suggest that you cook it separately, and since it takes about 20 minutes, feel free to add it while you make the stew.
Fry finely chopped onion, celery and garlic in olive or sunflower oil and add drained soaked mushrooms and bay leaf.
When the mushrooms have taken on a browned appearance, cover them with wine and let them simmer in the wine until it evaporates.
Now pour in a smoothie made of some beets, carrots and oranges . It may sound strange to you, I’m sure it does to most people, but in the final version of the dish you won’t feel any of the above, and everything boils together to create one deep, rich flavor and strength. I did not specify the quantities for the smoothie, but considering that it is half a deciliter, we are really talking about a small piece of beetroot, a little carrot and orange juice. I make more because I like to drink that combination, so I set aside as much as I need for the stew.
Add potatoes cut into larger cubes, carrots into thin sticks or rings and cover with stock. Let it simmer for about 20 minutes.
When the potatoes are almost ready, add peas, lentils, soy sauce and sesame oil . Add salt, pepper and cumin – amounts of your choice. Let it simmer gently until the potatoes are completely done, and the stew gets the necessary thickness.
Good apetite!
