Mushroom and Potato Stew
Hello and welcome to The Vegan Corner.
Here you have our first recipe fora delicious fat-free vegan stew,
which in this case is amushroom and potato one.
This one is by far the best stewwe've ever had the pleasure to try
and hopefully you'llenjoy the preparation
and give it a try yourself
to confirm that this one reallyis an extraordinary dish.
The ingredient list can be found in thedescription below the video... as usual!
To begin with, let's startby chopping some vegetables.
First, the garlic into thin slices,unless you have other preferred shapes.
Then, slice some ginger andchop it as finely as possible.
Next up are the tomatoes,which should be cut into small pieces.
We are using cherry tomatoes hereand cutting them into 12 parts
seems to be just right for the task.
If using larger tomatoes,make sure to adjust the size.
For the mushrooms,simply dice them into big chunks.
Make sure not to cut them too small
as they have a high water content,and they will end up very small once cooked
and you surely don't want to losetheir amazing crunchy texture.
Now simply peel and dice the potatoes.
A good size is roughly half an inch,
or a little more of a centimetre ifyou live on our side of the pond.
For this recipe, make sureto use waxy salad potatoes,
as if you use the ones forbaking (the floury ones),
there is a chance that theywill completely break apart
during the first 15 minutesof the cooking process,
and you'll end up with a soup,
which is not necessarily what we wantto see at the end of the recipe.
And finally, let's startcooking this terrific stew.
Take your favourite pot,
add in some of your favouritelocal organic fat-free oil,
which is once again water andturn on the heat to medium.
Tip in the ginger, the garlic,and the mustard seeds
and stir well to combine.
Bring the liquid to a boil
and cook the ingredients untilthey are soft and translucent.
Now, add the chopped tomatoes
and cook them until they softena bit, roughly 4-5 minutes.
Now, add the mushrooms,the paprika, some pepper
and stir to combine the ingredients.
Cook for another 5 minutes,
making sure to keep an eye onthe pot and to stir frequently,
as we really don't want the ingredientsto start catching to the pan.
Once the time has elapsed,add the potatoes and stir.
Now add the tomato sauce,the water (or stock if you prefer)
and stir again to properly combineall the ingredients together.
Now bring the liquid to a boil,cover the pot with a lid
and lower the heat to the minimum sothat the mixture simmers just slightly.
Cook for the ingredients for 15minutes over the lowest heat,
and in this case,
there is really no need for youreyes to remain glued to the pot,
so you can sit back and relax,
knowing full well that amagical stew is cooking.
Once the time has elapsed,throw in the peas,
and increase the heat to medium.
Cook the stew for another 10 minutes
so that the potatoes havethe time to properly cook,
and the liquid to reducehence thickening the stew.
If you prefer your stew to be thick,you have two options:
the first is to cook it for another5 minutes to reduce it even more,
the other is to willingly crush afew of the potatoes with a fork,
releasing some of their starch andnaturally thickening the sauce.
Taste wise, it makes nodifference. Your choice!
And this is the final piping hot stew,
ready to be enjoyed duringone of those cold days.
As we head towards winter,
I'm sure you know thefeeling pretty well,
unless of course you're one ofthose people who live in a place
where the sun shines all year long,
and if that is the case,I think I hate you!
The woody notes of the mushrooms
perfectly blend with theflavour of the potatoes,
and with the added kickof umami from the peas...
seriously, you are in for a real treat.
Thanks for watching this videoand if you enjoyed watching it,
please give it a thumbsup before moving on.
Thanks and speak you soon!
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