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Mushroom and Potato Stew

This hearty mushroom and potato stew is a perfect starter for chilly November evenings, featuring seasonal ingredients that warm the soul.

Starter
Prep 15m · Cook 45m · Total 1h
12 ingredients

November in Belgium brings earthy mushrooms and creamy potatoes, reminiscent of the warmth needed to navigate life's transitions. This dish reflects the comfort found in familiar flavors, echoing the themes of change and connection found in recent societal narratives. The slow-stewed mushrooms and tender potatoes create a satisfying dish that warms both body and spirit, inviting a moment of reflection on personal journeys. Inspired by It’s OK That Our Long, Mostly Good Marriage Ended and Silicon Valley’s Man in the White House Is Benefiting Himself and His Friends.

Instructions

  1. Begin by cleaning and slicing the mushrooms, dicing the potatoes, onion, and carrot, and mincing the garlic.
  2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
  3. Add the mushrooms and carrots to the pot, stirring frequently for about 5 minutes until they begin to soften.
  4. Stir in the potatoes, vegetable broth, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
  5. Reduce the heat to low, cover, and let it simmer for 30 minutes, or until the potatoes are tender.
  6. Remove the bay leaf, adjust seasoning if necessary, and stir in the chopped parsley just before serving.