Vida Recetas Editorial
Stewed potatoes with rice and chanterelles is a traditional comfort food, ideal for cool autumn days. This recipe combines the potato as the main ingredient with the earthy flavor of chanterelles, creating a hearty and nutritious stew.
This recipe is perfect for those looking for a simple, easy-to-make dish that uses seasonal ingredients. You can adapt it by adding other vegetables or spices, but the traditional base is simple and delicious. Serve it hot; although it can be accompanied by a salad, it is hearty enough on its own.
Cook
90 min
Servings
4
Cut the onion and leek into pieces and fry in a saucepan. Add the chopped tomato and let everything poach.
When the vegetables are done, add the chanterelles and sauté for 5 minutes.
Add the vegetable broth and bay leaf and let it cook for 10 minutes.
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.
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.
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.
