Stewed Potatoes with Mushrooms and Carrots
A great dish for a meatless (Lenten) table. Stewed potatoes with mushrooms is a classic that's been around for ages. During fasting periods, mushrooms found their way into all kinds of dishes, stews included — traditionally cooked in a Russian oven in a cast-iron pot or clay crock, which deepened the flavor of everything even more. You can stir in smaller amounts of other vegetables for flavor: peppers, cabbage, turnip. For a heartier, non-fasting version, add poultry, pork, or smoked meats. Either way, it's delicious, filling, and satisfying!
Cooking method
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Step 1:
To make stewed potatoes with mushrooms, gather potatoes, onion, frozen (pre-boiled) mushrooms — here, chanterelles and bay boletes — sunflower oil for frying, and salt.
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Step 2:
Peel all the vegetables; cut the onion and carrot into medium slices.
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Step 3:
Peel and wash the potatoes. Starchy, floury varieties that break down easily are especially good for stewing.
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Step 4:
In heated sunflower oil, lightly sauté the onion, then add the carrot and keep sautéing gently.
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Step 5:
Let the mushrooms thaw slightly — they're easier to cut that way. Chop them into small pieces.
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Step 6:
Add the mushrooms to the pan and cook until the liquid evaporates; once it's nearly gone, sauté the mushrooms briefly in the oil with the other ingredients.
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Step 7:
Cut the potatoes into cubes and add them to the pan with the vegetables and mushrooms.
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Step 8:
Stir, and lightly sauté if you like. Then add water until it just reaches the top of the potatoes — how much is up to you, depending on whether you want a thin or thick sauce. When the potatoes are tender, salt the dish to taste.
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Step 9:
For color and extra flavor, you can add diced red bell pepper (optional, up to you). Warm the stewed potatoes and mushrooms briefly under the lid, then serve right away while hot.
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Step 10:
Your stewed potatoes with mushrooms are ready! Enjoy!
- A delicious, hearty dish for a meatless table.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Wild mushrooms - 21 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
