Mushroom Stew

1. 1

   Brown the Mushrooms

   Heat the olive oil in a Dutch oven over medium-high. Add the mushrooms and cook, stirring occasionally, until deeply browned, about 8 minutes. Transfer to a bowl.

   • Olive Oil2 tbsp
2. 2

   Saute the Vegetables

   Add the onion and carrots to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute more.

   • Carrots×2
   • Garlic3 cloves
3. 3

   Build the Base

   Stir in the tomato paste and cook 1 minute. Sprinkle the flour over the vegetables and stir constantly for 1 minute.

   • Tomato Paste2 tbsp
   • All-purpose Flour3 tbsp
4. 4

   Add Stock and Potatoes

   Pour in the vegetable stock a little at a time, stirring and scraping up any browned bits. Add the potatoes, thyme, salt, and pepper.

   • Vegetable Stock4 cups
   • Thyme2 sprigs
   • Salt1 tsp
5. 5

   Simmer

   Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Return the mushrooms and simmer 5 minutes more to thicken.

6. 6

   Finish and Serve

   Discard the thyme stems. Taste, adjust the seasoning, and serve hot.

   • Thyme2 sprigs

Notion ID: 42