Wild-Mushroom and Potato Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This Boston-area restaurant is dedicated to using locally grown organic produce. Ingredients:
2 tablespoons olive oil |
2 medium onions, coarsely chopped |
1 pound assorted wild mushrooms (such as crimini and stemmed shiitake), coarsely chopped |
1/2 cup dry white wine |
1 teaspoon dried thyme |
2 1/2 cups vegetable broth |
1 3/4 pounds 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 large head of bok choy, cut crosswise into 1/2-inch-wide slices |
Directions:
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.
2. 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.
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