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Mushroom and Potato Stew Recipe

Mushroom and Potato Stew Recipe Mushroom and Potato Stew Recipe is a typical wintry dish, has a long cooking time but at the end the result is satisfying. Is better if it is prepared 12-24 hours before eating, and just warm it over low heat before serving. Serve with some grilled bread slices.


PREP: 2 hours


COOK: 1 hour 30 min




1 kg - beef pulp

4 - potatoes

400g - mushrooms (champignon)

- all

1 - cup white wine

2 1/2 - cup broth

1 - onion

1 - small celery

1 - carrot

- fresh minced parsley

- dried oregano

- extra virgin olive oil

- salt and pepper to taste


Cut beef pulp into small pieces and flour. Finely chop onion, carrot ,celery. Place a large pan over medium fire, add butter and olive oil. Add the chopped vegetables mixture and brown for some minutes, until golden and tender. Then add the beef pulp and cook well together with vegetables, until lightly brown. Pour in the white wine and let evaporate. Clean, peel and cube potatoes and mushrooms. Add to the pan, fry for 5 minutes, season with salt and pepper, pour the broth, cover and cook over low heat foe about 1 hour. At the end spread the minced parsley and oregano, if you prefer. Remove from heat and serve immediately with some grilled slices bread.

Mushroom and Potato Stew Recipe