Wild-Mushroom And Potato Stew
By á-170456
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Ingredients
- 2 tablespoons olive oil
- 2 medium onions coarsely chopped
- 1 pound assorted wild mushrooms coarsely chopped (such as crimini and stemmed shiitake)
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 2 1/2 cups vegetable broth
- 1 3/4 pounds white-skinned potatoes peeled, and cut into 3/4" cubes
- 2 large carrots peeled, and cut into 1/2"-thick rounds
- 1/4 cup soy sauce
- 1 large bok choy head cut crosswise
- into 1/2"-wide slices
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 4
Preparation
Step 1
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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