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Potato and mushroom stew recipe

Potato and mushroom stew recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Vegetarian

Great recipe that everyone will love. If you don't like mushrooms you can use smoked bacon or chicken, beef or pork. You can also make this with tomato paste instead of fresh tomatoes.


Bedfordshire, England, UK

2 people made this

IngredientsServes: 5

  • 9 potatoes, peeled and cubed
  • 1 onion
  • 1 carrot
  • 14 mushrooms
  • 2 tablespoons oil
  • 1 pinch salt and pepper
  • 1 bay leaf
  • 1 pepper, chopped
  • 3 tomatoes, chopped
  • chopped fresh parsley

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Peel the potatoes, onion and carrot.
  2. Chop the onion, carrots and the mushrooms and fry them in a bit of oil with a pinch of salt and pepper in a large pot.
  3. When the vegetables are soft, add the peppers and the potatoes. Add the bay leaf and enough water to cover everything.
  4. When the potatoes are soft, add the tomatoes and boil for another 10 to 15 minutes.
  5. At the end add the parsley finely chopped.ENJOY!!!

See it on my blog

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So if I make a batch which serves 6 but its just for me how many days does it keep in the fridge? And is it possible to put some batches in the freezer? Do you reheat both times on the hob or the microwave?

I’m going to try this recipe tonight and hope that I get it right. This is a very inconsistent recipe–creating unnecessary confusion. On one hand, almond milk is listed in the ingredients as divided, and that makes sense according to the directions. One the other hand, olive oil is listed twice in the ingredients but three times in the directions–the last times as simply "the olive oil" (am I to assume that this is the remaining 1 tablespoon?). "Divided" is not used in this case. If you are not careful, you could easily misuse the olive oil during preparation. I’m still not sure that I won’t because with such inconsistencies, determining the writer’s intent is difficult. Two ingredients listed are "red pepper flakes" (is this the same as ’crushed red pepper’?) and "red bell pepper, chopped" two very similar names for two very different products. In the directions, red bell pepper is called "red pepper, pieces" Very confusing! This is the red bell pepper, right? Why not call it "’red’ bell pepper" and leave out "pieces"? We already know it’s chopped. My first thought was that it was referring to the crushed red pepper. Does anyone scrub these recipes for such issues?


Grilled Steak Potato Mushroom Kabobs

When it comes to hearty, satisfying meals, husband and three boys are definitely steak and potatoes kind of guys. And I’m a pretty big fan of meat and potatoes myself!

Which means these Grilled Steak, Potato Mushroom Kabobs were guaranteed to be a hit with the whole family.

The steak and mushrooms are marinated in seasoned olive oil and balsamic vinegar, then grilled, kabob-style, with tender potatoes.

It’s a savory combination of flavors and textures that never fails to impress my hungry boys!

FANTASTIC. I made these the other night and they were AMAZING! I’m going to bottle some of this marinade and take it to Charleston for my girls trip this weekend!

If you can’t find potatoes small enough for kabobs, feel free to cut what you have in to large chunks. It will work just as well. Just be sure to leave plenty of time for a good marinade–it’s what makes these kabobs so wonderful.

I suspect these would also be wonderful with chicken or pork, as well as other veggies, like bell peppers and onions.

That’s the great thing about a good marinade, it can be used in so many different ways. These kabobs are sure to be a regular part of our summer grilling routine.

One last tip: if you’re using wooden skewers to soak them in water for at least 30 minutes before grilling.

WHAT PEOPLE ARE SAYING ABOUT GRILLED STEAK POTATO MUSHROOM KABOBS

Thanks for sharing this recipe. We will be adding it to our family favorite recipes. It was delicious!

Made it with stew meat and baby potatoes and doubled for my daughter’s birthday luau. Hit of the party.

Delicious! Lends itself to wide variation, easy prep and cooking.

This marinade is great on regular grilled steak too, not just kebabs. Will make it again for sure.

Be sure to save this Grilled Steak Potato Mushroom Kabobs recipe to your favorite Pinterest board for later.

Tips for Choosing and Storing Mushrooms

Appearance: Choose mushrooms that appear plump, fresh and smooth. The mushrooms should be dry, but not look dried out.

Flavor: A closed veil under the cap indicates the mushroom will have a more delicate flavor, while an open veil with exposed gills suggests a richer flavor.

Cleaning: Mushrooms absorb water like a sponge, so if you’re planning on eating them raw, don’t rinse them. Instead, use a dry paper towel to brush off any dirt. If the mushrooms are really dirty, it’s okay to wipe them off with a dampened paper towel.

If the mushrooms are being cooked, it’s okay to rinse them if they’re really dirty.

Storing: Most mushrooms will keep for about a week in the refrigerator when stored in their original packaging, or a porous paper bag.

Mushrooms tend to absorb odors from other foods, so keep them away from anything strong-smelling in your refrigerator.


How to Make Vegan Mushroom Stew

Even though there’s lots of vegetables to chop, everything gets cooked in one-pot so clean up is a breeze!

  1. Sauté the onion, garlic, carrot, and celery in butter or olive oil.
  2. Add the mushrooms and cook until their liquid is released.
  3. Stir in tomato paste, worcestershire, herbs and red wine. Simmer for about 5 minutes.
  4. Add the broth and potatoes then cook at a low boil until potatoes are just barely soft.
  5. Whisk the flour with 1/2 cup of the broth to create a slurry. Add to the pot and continue to cook until thickened.

If you’re craving a meatless version of beef stew then this one is sure to leave you satisfied. I hope it keeps you nice and cozy on a cold day!


Best Recipes

Filet steak, mushroom and potato stew

Hello everybody, I hope you are having an amazing day today. Today, I&rsquom gonna show you how to make a special dish, filet steak, mushroom and potato stew. It is one of my favorites food recipes. For mine, I&rsquom gonna make it a little bit tasty. This will be really delicious.

Filets mignon are considered the king of steaks. Wonder no more&ndashthis recipe will walk you through the simplest way to make a bacon-wrapped filet which, when paired with Smokey Bleu cheese and Idahoan Signature™ Russets Mashed Potatoes, can make any day taste like Sunday. Omaha Steaks Filet Mignons and whiskey make an unbeatable combination in this hearty meal that is perfect Serve with mushrooms sauteed in delicious cream and baked Potato-Leek squares for a rich and Ingredients. Filet Mignon with Shiitake Mushroom and Cabernet Sauce, and Garlic Mashed Potatoes with Roasted OnionRichard Hughes,Pelican ClubNew Orleans, LAEntrée, Great.

Filet steak, mushroom and potato stew is one of the most favored of recent trending foods in the world. It is simple, it&rsquos fast, it tastes yummy. It&rsquos enjoyed by millions every day. Filet steak, mushroom and potato stew is something that I&rsquove loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Filet steak, mushroom and potato stew:
  1. Make ready Half onion fine chopped
  2. Get 3 garlic cloves minced
  3. Prepare 3 quarter pound small chunked filet
  4. Get 1/2 pound small potatoes chunked
  5. Make ready Tbsp fresh rosemary and Italian parsley
  6. Make ready 48 oz beef stock
  7. Take 1/2 cup red wine
  8. Make ready Small pack fresh white mushrooms
  9. Make ready leaves Bay
  10. Prepare Stick butter
  11. Make ready Salt and pepper
  12. Take 3 tbsp flour

Homemade fish burger - copy cat McDonald's Filet-O-Fish burger except it's healthier because it's baked rather than fried! An epic fish burger that tastes remarkably similar to the real deal with the added bonus that it's bigger, you know what goes in it, and. Steak and Mushrooms with Parsley Mashed Potatoes. Healthy Recipes with Beef & Mushrooms.

Steps to make Filet steak, mushroom and potato stew:
  1. Add oil to Dutch oven and get a quick sear in the filet and remove
  2. Add 2 tbsp butter and mushrooms until soft and add a few hits of Worcestershire and caramelize and remove
  3. Add 2 more tbsp butter followed by the onions for a few and then garlic and sauté until really soft and then add 3 tbsp flour and stir until the flour is cooked out, about 5 minutes (add oil if too dry)
  4. Add beef stock and herbs and simmer slightly covered for about 30 minutes and strain through a colander and then siev so it’s a smooth broth and back to the Dutch oven
  5. Season to taste and then add mushrooms and potatoes until potatoes are tender, add meat and heat through
  6. Serve with sourdough bread

Steak and Mushrooms with Parsley Mashed Potatoes. Healthy Recipes with Beef & Mushrooms. Grilled Filet Mignon with Vegetable Kebabs. Filet Sirloin Steak Saute With Mushrooms And Chateau Potatoes. Not for the faint of heart, and most certainly not for anybody with a compromised immune system, or the elderly, children, pregnant women, it is however a much sought-after product.

So that&rsquos going to wrap it up for this special food filet steak, mushroom and potato stew recipe. Thanks so much for reading. I am confident that you can make this at home. There&rsquos gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!


Ingredients for Potato Lentil Stew

For this recipe you'll need:

  • Onion
  • Carrot
  • Gold potato
  • Portobello mushroom
  • Green/brown lentils
  • Vegetable broth
  • Tomato paste
  • Tamari
  • Garlic powder

However, if you don't care for mushrooms, simply omit and add extra lentils (using about 3/4 cup to 1 cup total). We love that variation as well.


  • This is all made in one pot.
  • When cut into bite-sized pieces, pork tenderloin only takes a few minutes to cook all the way through.
  • It’s a rustic stew, so the cuts don’t have to be precise.
  • The flavors come together very quickly, though it will taste like it took hours because it’s so rich and the flavors are deep.

When I make this one-pot, quick and easy stew I serve it over rice. You can also serve it with pasta or toasted crusty bread. All of these are foods that will easily soak up any extra sauce, which is divine!

Enjoy this super yummy, quick and easy pork stew recipe

If you’re as into stews as I am, you might like to follow my STEWS Pinterest Board:


Mushroom stew and cauliflower mash recipe

If you&rsquore craving something really satisfying and wholesome, this stew really hits the spot. The cauliflower mash gives a wonderful, lighter feel but feel free to serve with potato mash, if you prefer.

Ingredients

  • 2 tbsp vegetable oil
  • 1 red onion, thinly sliced
  • 1 carrot, peeled and sliced
  • 3 garlic cloves, crushed
  • 1 tbsp balsamic vinegar
  • 1 tsp yeast extract or miso paste
  • 1 tbsp tomato purée (paste)
  • 300 g portobello mushrooms, roughly chopped
  • 200 g mixed mushrooms, such as shiitake or chestnut (cremini), sliced
  • 2 tbsp plain (all-purpose flour)
  • 350 ml vegetable stock
  • 1 x 390g/13¾oz can of green lentils, drained and rinsed
  • 1 handful baby spinach
  • 2 tbsp vegetable oil
  • 1 red onion, thinly sliced
  • 1 carrot, peeled and sliced
  • 3 garlic cloves, crushed
  • 1 tbsp balsamic vinegar
  • 1 tsp yeast extract or miso paste
  • 1 tbsp tomato purée (paste)
  • 10.6 oz portobello mushrooms, roughly chopped
  • 7.1 oz mixed mushrooms, such as shiitake or chestnut (cremini), sliced
  • 2 tbsp plain (all-purpose flour)
  • 12.3 fl oz vegetable stock
  • 1 x 390g/13¾oz can of green lentils, drained and rinsed
  • 1 handful baby spinach
  • 2 tbsp vegetable oil
  • 1 red onion, thinly sliced
  • 1 carrot, peeled and sliced
  • 3 garlic cloves, crushed
  • 1 tbsp balsamic vinegar
  • 1 tsp yeast extract or miso paste
  • 1 tbsp tomato purée (paste)
  • 10.6 oz portobello mushrooms, roughly chopped
  • 7.1 oz mixed mushrooms, such as shiitake or chestnut (cremini), sliced
  • 2 tbsp plain (all-purpose flour)
  • 1.5 cups vegetable stock
  • 1 x 390g/13¾oz can of green lentils, drained and rinsed
  • 1 handful baby spinach
  • 1 large head cauliflower, broken into florets
  • 2 tbsp dairy-free butter
  • 2 garlic cloves, finely chopped
  • 1 pinch ground turmeric (optional)
  • 4 tbsp unsweetened dairy-free milk
  • 1 handful chives, chopped
  • 1 pinch each of sea salt and freshly ground black pepper
  • 1 large head cauliflower, broken into florets
  • 2 tbsp dairy-free butter
  • 2 garlic cloves, finely chopped
  • 1 pinch ground turmeric (optional)
  • 4 tbsp unsweetened dairy-free milk
  • 1 handful chives, chopped
  • 1 pinch each of sea salt and freshly ground black pepper
  • 1 large head cauliflower, broken into florets
  • 2 tbsp dairy-free butter
  • 2 garlic cloves, finely chopped
  • 1 pinch ground turmeric (optional)
  • 4 tbsp unsweetened dairy-free milk
  • 1 handful chives, chopped
  • 1 pinch each of sea salt and freshly ground black pepper

Details

  • Cuisine: British
  • Recipe Type: Mushrooms
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. Add the oil to a large frying pan over a medium heat and sauté the onion, carrot and garlic for 5 minutes, until softened. Add the vinegar, yeast extract, tomato purée and mushrooms and cook for 10 minutes.
  2. Stir in the flour until fully incorporated, then pour in the vegetable stock. Bring to the boil, then reduce the heat and simmer for a further 15 minutes, until the stew is rich and thick.
  3. Stir in the lentils and spinach, allowing the spinach to wilt for a minute in the pan.
  4. While the stew is cooking, make the cauliflower mash. Bring a medium pan of water to the boil and place a colander on top. Add the cauliflower florets to the colander and put a lid on top. Steam for 10 minutes, or until they are very soft.
  5. Drain the pan and add the dairy-free butter.
  6. Fry the garlic over a medium heat for 2 minutes, then stir in the cauliflower.
  7. Season with salt and pepper, add the turmeric, if using and add half of the milk. Mash well with a potato masher, or use a stick blender for a smoother texture, adding more milk if needed. Stir in the chopped chives.
  8. To serve, add a generous dollop of the mash to each plate and pour the mushroom stew on top.

This recipe is from Great British Vegan by Aimee Ryan, £20 White Lion Publishing. Photography by Jamie Orlando Smith.

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Potato and mushroom bake

Preheat the oven to 200°C, fan 180°C, gas 6. Put the mushrooms in a roasting tin and drizzle over the olive oil. Roast for 20 minutes until tender, then slice thinly. Reduce the oven temperature to 180°C, fan 160°C, gas 4. Lightly grease a 28 x 21cm ovenproof dish with the butter.

Put the sliced potatoes in a large saucepan with the cream and milk and add a generous pinch of salt.

Bring to the boil, reduce the heat and cover with a lid. Simmer, stirring regularly, for about 10 minutes until slightly thickened. Taste the sauce and add more salt if necessary.

Spoon a third of the potato mixture into the buttered dish, scatter over half the sliced mushrooms, some of the chopped sage and season with black pepper. Repeat with another layer of potatoes and mushrooms, seasoning in between. Finish with a layer of potatoes and the pecorino.

Bake in the preheated oven for 1 hour or until cooked through - it will be creamy, golden and bubbling.


Chicken, Mushroom, Potato and Thyme Winter Stew

There’s nothing nicer than the tender chicken you get out of a slow-cooked stew. Think of the succulent meat falling straight from the bone, surrounded by tender carrots, bites of fluffy potato, and the richness of earthy mushrooms. This recipe is a classic and is the perfect sort of recipe for lobbing any extra ingredients you might have around the house into. It’s best to leave this cooking for the best part of the day, so perhaps preparing it at the weekend, or in the morning (if you have a crock pot) and giving it the correct amount of time to develop a full flavour would be best.

Although it takes a while to cook, the stew itself is quite easy to prepare.

1. Once you have all the vegetables ready to go (peeled and chopped and ready for action), then you need to begin frying them off.

2. Fry the veggies and garlic in olive oil in a large skillet till softened but not too browned. Transfer to the slow cooker.

3. Brown the chicken legs in the frying pan and place these on the veggies. Pour over the stock and add thyme and potatoes.

4. Season and cook on low setting for about 7 hours or on the high setting for 4 hours.

5. When it’s been cooked for that long, it will be ready to serve, we recommend big hearty bowls of the stuff.

You need nothing more with this – it’s a meal in one pot. Enjoy your wonderful winter chicken stew!


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