A few mushrooms and mushrooms that cried to be used are the basis of this mushroom and pea stew that we propose today. A simple recipe, perfect for these spring days in which temperatures stay below 17ºC.
It is a recipe that allows us to play with those ingredients that we have in the pantry. We can combine different types of mushrooms, do without some of the vegetables or add some more. Also everyone can play with the spices that you like most, which in my case were turmeric, cumin and black pepper.
We will not fool ourselves, preparing a stew in a traditional way takes about 45 minutes in the kitchen. Well spent time, however, if we prepare a double ration. It is a stew that I do not advise to freeze, for potato, but it keeps well in the fridge for up to 3 days, so you can resort to it on alternate days.
Ingredients
- 3 tablespoons olive oil
- 2 cloves of garlic, chopped
- 1 onion, chopped
- 2 carrots, peeled and thick slices
- 2 leeks, chopped
- 300 g. mushrooms
- 2 medium potatoes, peeled and chopped
- 1/2 teaspoon turmeric
- One pinch of cumin
- 1 pinch of black pepper
- Vegetable broth or water (in my case with vegetable tablet)
- 2 handfuls of peas
Step by step
- Pour the oil into a large casserole and sauté the onion and garlic for a few minutes.
- Then add the carrot and leek and continue to cook the sofrito 5 minutes more over medium heat.
- Add the mushrooms and sauté until they are lightly browned.
- Then add the potatoes and take a few turns to make it impregnate well with oil.
- Add spices and enough broth or water to cover potatoes. Cook for 20 minutes or until potatoes are tender.
- In the last 3 minutes add the peas and let the whole finish being done.
