The Dried and Fresh Mushroom Stew
For this recipe we use dried chanterelles with fresh mushrooms, combine them with potatoes and simmer them in a cassarole dish. The smell and taste of this dish are fantastic!
Equipment
- 1 casserole dish
- 1 Skillet
- 1 Chef's knife
- 1 small pot
Ingredients
- 14 g dried chanterelles
- 3 shiitake mushrooms optional
- 1 portobello mushroom or brown mushrooms
- 7 potatoes, peeled
- 1 onion
- 1 clove garlic
- fresh dill
- dried dill
- 3 Bay leaves
- black pepper
- salt to taste
- 2 tbsp vegetable oil for frying
- 1 cup dried chanterelle broth
Instructions
- Soak chanterelles for 3 hours and rinse them in cold water. Add 2 cups of water to the small pot, bring it to a boil and add chanterelles. Boil them for 10 minutes, then turn off the heat. Strain the chanterelles and put them aside. Keep the broth for the stew.
- Prepare ingredients for cooking: chop onions and garlic finely; slice fresh mushrooms; cut potatoes into small cubes; cut fresh dill.
- Preheat the frying pan, reduce the heat to medium, and add vegetable oil. Add chopped onion and garlic and sauté until golden. Transfer them to a medium-sized bowl.
- Add chanterelles to the skillet and fry them for a minute. Add them to the bowl with onion and garlic.
- Place fresh mushrooms in the skillet and sauté them for about 5 minutes. Transfer to the bowl with chanterelles.
- Add chopped potatoes to the frying pan and sauté for 10 minutes.
- Meanwhile, put a casserole dish on the heat, add the mushroom broth and bring it to a boil. Reduce the heat to medium.
- Place all the ingredients in the casserole dish – potatoes, mushrooms, onions, and garlic. Add bay leaves and dried dill. Close with a lid and simmer the stew for 25 minutes. Stir it 2-3 times, if needed add more mushroom broth or reduce the heat.
- When the stew is almost ready, sprinkle it with black pepper, add salt to taste, and fresh dill.
- Serve warm.
