Dinner for 6

Mushroom Potato Stew

Name: Mushroom Potato Stew
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp extra-virgin olive oil; 1 large yellow onion; 4 cloves garlic; 2 lb mixed mushrooms; 1/2 tsp kosher salt; 3/4 cup dry white wine; 4 cups vegetable broth; 1 tsp vegetable bouillon; 1/4 tsp freshly cracked black pepper; 1 tsp chopped fresh thyme leaves; 1 bay leaf; 1/2 tsp red pepper flakes; 1 1/2 lb russet potatoes; 2 tbsp salted butter; 1/2 cup frozen peas; 1/4 cup flat leaf parsley; crusty bread (optional)

This hearty one-pot stew combines mushrooms, potatoes, peas, and herbs in a rich vegetable broth.

$3.07per serving $$

60 minstart to table

6servings

American Vegetarian Family Lunches Dinners One-pot Cold-weather comfort Winter

Ingredients

2 tbsp extra-virgin olive oil
1 large yellow onion
4 cloves garlic
2 lb mixed mushrooms
1/2 tsp kosher salt
3/4 cup dry white wine
4 cups vegetable broth
1 tsp vegetable bouillon
1/4 tsp freshly cracked black pepper
1 tsp chopped fresh thyme leaves
1 bay leaf
1/2 tsp red pepper flakes
1 1/2 lb russet potatoes
2 tbsp salted butter
1/2 cup frozen peas
1/4 cup flat leaf parsley
crusty bread (optional)

Steps

Dice the onion, mince the garlic, clean and slice the mushrooms, and cut the potatoes into 1-inch pieces.
Heat the olive oil in a 6-quart pot over medium heat, then cook the onion and mushrooms with the salt for 10 minutes.
Add the garlic, thyme, bay leaf, and red pepper flakes, and cook for 1 minute.
Pour in the wine, scrape the pot, and simmer for 5 minutes.
Add the broth, bouillon, pepper, and potatoes, then cover and simmer for 25 minutes until the potatoes are tender.
Stir in the butter and peas, cook for 5 minutes, remove the bay leaf, and add the parsley.