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Second course
Stewed potatoes with mushrooms

Braised Potatoes with Mushrooms

You're going to love this delicious, hearty main! It works as a standalone dish for breakfast or dinner, or as the main course at lunch. It's a great meal to bring to work, a lovely treat for guests, and filling food for the family. And during a fast, eating this well is pure pleasure.

wella

Recipe author

Composition / ingredients

Servings:

Potatoes

250

Champignons

125

Onion

Garlic

Bell pepper

Greenery

Salt

Spices dry

Bay leaf

Peppercorns

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 2 g

Fats 41 % 9 g

Carbohydrates 50 % 11 g

130 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Rinse the potatoes, peel them, and cut into medium cubes.
Step 2:

Rinse and dry the button mushrooms, then cut them into quarters — or halves if they're small. If you're using wild mushrooms, size them the same way.
Step 3:

Peel and rinse the onion and dice it too.
Step 4:

Set two skillets (or sauté pans) on the stove side by side. Pour oil into both and let it heat up. Add the potatoes to one and fry over high heat for about fifteen minutes.
Step 5:

In the second pan, sauté the onion and mushrooms for about fifteen minutes.
Step 6:

While all that cooks, prep the garlic, herbs, and bell pepper — chop them fine.
Step 7:

Combine the contents of both pans in a sauté pan, or right in one of the skillets if it has high sides.
Step 8:

Stir everything together and pour in boiling water so it just barely covers the contents of the pan. Add the bay leaf and peppercorns.
Step 9:

Bring to a boil, cover, and simmer for 10 minutes. Then add salt and spices to taste, along with the chopped herbs, garlic, and bell pepper. Stir it all together and let it finish under the lid for 5 minutes. If you notice there isn't quite enough broth, add a little boiling water, stir, and bring it back to a boil.

You can change the cut if you like — go bigger, or cut into strips. Try to cut the mushrooms (or pick ones) that roughly match the potatoes in size. If you're pressed for time and have a large skillet or big sauté pan on hand, you can cook everything in one pan. Add more or less water depending on how much broth you want and how starchy your potatoes are. If you like, you can use stock instead of water — vegetable, fish, or meat — or stir some cream or milk into the water. For tasty, wholesome extras, feel free to add other vegetables, tomato, or sauces. And if the broth comes out thin, mash a few of the potato pieces right in the pan and it'll thicken up.