Wild-Mushroom And Potato Stew

Wild-Mushroom And Potato Stew

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons olive oil

  • 2

    medium onions coarsely chopped

  • 1

    pound assorted wild mushrooms coarsely chopped (such as crimini and stemmed shiitake)

  • ½

    cup dry white wine

  • 1

    teaspoon dried thyme

  • cups vegetable broth

  • pounds white-skinned potatoes peeled, and cut into ¾" cubes

  • 2

    large carrots peeled, and cut into ½"-thick rounds

  • ¼

    cup soy sauce

  • 1

    large bok choy head cut crosswise

  • into ½"-wide slices

  • Salt to taste

  • Freshly-ground black pepper to taste


Heat oil in heavy large pot over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add mushrooms; sauté until tender, about 8 minutes. Add wine and thyme; boil until liquid is reduced by half, about 1 minute. Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes. Stir in bok choy; simmer uncovered until tender, about 8 minutes. Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork. Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes. Season with salt and pepper; serve. This recipe yields 4 servings.


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