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Recipe of Stewed potatoes with rice and chanterelles
I want a lunch that has a great source of potassium. Today I came to teach you how to prepare tasty and delicious stewed potatoes with rice and chanterelles.
You can add coriander mince to give it a special taste and accompany it with peeled rolls.
Recipe Summary
Cooking
90 min
Servings
4
Difficulty
Easy
Ingredients
Instructions
1
Step 1
Cut the onion and leek into pieces and fry in a saucepan. Add the chopped tomato and let everything poach.
2
Step 2
When the vegetables are done, add the chanterelles and sauté for 5 minutes.
3
Step 3
Add the vegetable broth and bay leaf and let it cook for 10 minutes.
4
Step 4
Peel the potato so that it releases the starch better and thus thicken the stew a little, add salt and freshly ground pepper and add it to the casserole and let it cook for 20 minutes on medium heat.
5
Step 5
After the cooking time, turn off the heat and let the ingredients settle well for 10 minutes. Let's eat and enjoy this wonderful autumnal stew.
Tips for this recipe
Here are some useful tips to perfectly prepare Stewed potatoes with rice and chanterelles and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
- For recipes requiring long cooking time, maintain low and steady temperature
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 90 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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