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Vegetable stew with mushrooms and potatoes

Vegetable Stew with Mushrooms and Potatoes

Delicious, hearty, wholesome, and ready in 30 minutes! This vegetable stew with mushrooms is great on its own or as a companion to a meat dish. Its best feature is how forgiving it is—swap in whatever vegetables you have on hand. You can also use any mushrooms: fresh, pickled, dried, or frozen.

Julia M.

Recipe author

Vegetable stew with mushrooms and potatoes

Composition / ingredients

Servings:

Potatoes

Mushrooms

300

Onion

Carrot

Zucchini

200

Bell pepper

Garlic

Tomatoes

150

Vegetable oil

Water

150

Fresh herbs

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 9 % 1 g

Carbohydrates 73 % 8 g

46 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make vegetable stew with mushrooms and potatoes? Gather the ingredients. Use any tomatoes you like—regular, cherry, or even canned in their own juice. Choose your mushrooms to taste, too. I'm using pre-boiled wild mushrooms, but button mushrooms or oyster mushrooms work as well.
Step 2:

Peel and rinse the onion and carrot. Finely chop the onion and cut the carrot into batons or rounds. Don't cut it too fine, or it will fall apart during the braise.
Step 3:

Pour a little vegetable oil into a hot skillet and add the onion and carrot. Cook, stirring, for about a minute.
Step 4:

Then add the mushrooms. If you're using button mushrooms, just wash and slice them and they're ready to go. Cook everything together for another 3–5 minutes.
Step 5:

Cut the peeled potatoes into pieces and add them to the skillet with the mushrooms. Pour in a little hot water, cover, and simmer everything for about 15 minutes.
Step 6:

Seed the bell pepper, cut it up, and add it to the skillet. Cover again for another 5–7 minutes.
Step 7:

Then add the diced zucchini and cook for another 5–7 minutes. Which zucchini is best? Choose young ones with tender skin—you don't even need to peel very thin skin. If you're using more mature zucchini, cut off the tough peel and scoop out the seedy center.
Step 8:

Meanwhile, finely chop the fresh herbs. Halve the cherry tomatoes.
Step 9:

Add the herbs and tomatoes to the skillet. Season with salt and spices to taste. Stir everything and heat through for a couple more minutes. Take the finished stew off the heat and let it rest, covered, for 10–15 minutes.
Step 10:

The vegetable stew with mushrooms and potatoes is done! Spoon it onto plates and serve hot. Enjoy!

It's best to cook with filtered or bottled water that has a neutral taste. Tap water can give the dish an off flavor.
Note: the wrong pan can ruin even the best recipe, so pick a skillet that suits the dish.
Every oil is good only up to a certain temperature—its smoke point—beyond which it starts to burn and forms harmful compounds, including carcinogens. Choose an oil suited to the heat you're cooking at.
Instead of fresh mushrooms you can use frozen or dried ones (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms any convenient way (for example, in the microwave on the appropriate setting—check your manual) and drain off the liquid; or, if the amount of liquid isn't critical, use them without thawing. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.