Mushroom and Dill Potato Stew
A hearty, vegan potato and mushroom ragout with carrots and onions. Fresh dill is added at the end to keep its bright flavor.
- Time
- 40 min
- Serving
- 467 kcal
- Ingredients
- ≈ $2.43
- Protein
- 16 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 330 g
- 2 Button mushrooms≈ $7.50 per kg 160 g
- 3 Onions≈ $1.60 per kg 70 g
- 4 Carrots≈ $1.50 per kg 70 g
- 5 Sunflower oil 12 ml
- 6 Dillpack 50 g ≈ $1.80 8 g
- 7 Bay leaves 1 g
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut potatoes1 into large chunks; chop onion3, carrot4, and mushrooms into medium pieces.
In a heavy-bottomed pot, heat the oil and sauté the onion3 and carrot4 for 5 minutes.
Add the mushrooms and cook for 6–7 minutes until they lightly brown.
Add the potatoes1, a bay leaf, salt, and pepper, then pour in 180 ml of water.
Simmer covered for 22–25 minutes until the potatoes1 are tender.
Stir in the dill6, mix well, and warm through for 1 minute.
Tips
- Why it works
- Fry the onion and carrot for 5 minutes over high heat so they release their moisture and don't make the stew watery. If they're raw, the potato absorbs the water and won't turn soft.
- Substitutions
- Instead of champignons, use 160 g of porcini or oyster mushrooms, but extend the frying time to 8 minutes. Replace the dill with 8 g of parsley, but add it 2 minutes before the end.
- Common mistakes
- If the potato stays hard, there wasn't enough water or the heat was too low. Check after 20 minutes: it should be easily pierced with a fork.
- Storing and reheating
- Keeps for 4 days in the fridge. Reheat over medium heat for 5 minutes under a lid, adding 20 ml of water. Don't freeze, the dill loses its aroma.
- Serve with
- Serve with rye bread and sauerkraut. If you're in a hurry, just with dark bread and sour cream.
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