Wild-mushroom and Potato Stew |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A nice vegetarian stew for a change? Ingredients:
2 tablespoons olive oil |
2 medium onions, coarsely chopped |
1 lb assorted wild mushroom, 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 lbs white-skinned potatoes, peeled,cut into 3/4 inch cubes |
2 large carrots, peeled,cut into 1/2 inch-thick rounds |
1/4 cup soy sauce |
1 head bok choy, cut crosswise into 1/2 inch-wide slices |
Directions:
1. Heat oil in heavy large pot over medium-high heat.
2. Add onions; sauté until golden, about 8 minutes.
3. Add mushrooms; sauté until tender, about 8 minutes.
4. Add wine and thyme; boil until liquid is reduced by half, about 1 minute.
5. Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes.
6. Stir in bok choy; simmer uncovered until tender, about 8 minutes.
7. Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork.
8. Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes.
9. Season with salt and pepper; serve.
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