Receta Secret Recipe Club: Mushrooms and Potato Stew
Ingredients
- 2 tbsp canola oil
- 2 medium onions, finely chopped
- 4 garlic cloves, minced
- 300g portabella mushrooms, chopped
- 450g white mushrooms, chopped
- 1.3 kilos potatoes, diced to 1/2 inch
- 2 tbsp butter
- 1 cup white wine (or rice wine for gluten-free)
- 1 tsp brown sugar
- 1/4 tsp salt
- 1/2 tsp fresh ground black pepper
Instructions
1. Preheat oven to 375-degrees.2. In a dutch oven, heat oil over medium heat and saute onions until translucent and they start to brown.3. Add garlic and saute for another 1-2 minutes. 4. Add mushrooms and saute for 5 minutes.5. Add potatoes, butter, wine, brown sugar, salt and pepper, stir and let simmer for 20 minutes, stirring occasionally.6. Remove from heat, stir, cover and transfer to oven. Bake for 90 minutes.Note: in the event that you don't have an oven-proof pot, The Cooking Rookie recommends reducing the heat to medium-low, covering and stirring every 20-30 minutes. The potatoes with be a little mushed, but it will taste the same.
Details
Prep time: 20 mins Cook time: 2 hour Total time: 2 hour 20 mins Yield: 4-6 servings