Wild-Mushroom And Potato Stew

By á-170456

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.