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🍲 Creamy Mushroom and Potato Stew

313 kcal · 30 min · 4 servings

Ingredients

• 600 g small potatoes
• 0.5 cucumber
• 400 g small button mushrooms (or portobello mushrooms)
• 4 spring onions
• 2 tbsp butter
• 125 ml white wine
• 250 ml vegetable broth
• 120 g crème fraîche
• 2 handfuls chopped herbs (e.g. dill, parsley and borage or watercress or basil)
• salt
• pepper (from a mill)
• 0.5 tsp sweet paprika powder

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into bite-sized cubes or halve them.
3. 3. Wash the cucumber and peel it completely.
4. 4. Cut the cucumber in half lengthwise.
5. 5. Scrape out the seeds from the cucumber halves using a teaspoon.
6. 6. Cut the deseeded cucumber into slices about 2 cm thick.
7. 7. Wipe the mushrooms with a damp kitchen cloth to remove dirt.
8. 8. Trim off the tough stem ends of the mushrooms.
9. 9. Leave small mushrooms whole and halve larger ones.
10. 10. Wash the spring onions and trim off the root cluster.
11. 11. Remove the dark green, wilted parts of the spring onions.
12. 12. Cut the spring onions into pieces about 2 cm long.
13. 13. Heat the butter in a large pot over medium heat.
14. 14. Add the potatoes to the pot and sauté them for about 4 minutes.
15. 15. Add the mushrooms to the potatoes.
16. 16. Fry the mushrooms for about 2 minutes.
17. 17. Set aside a small amount of the crème fraîche for garnish.
18. 18. Add the spring onions and cucumber slices to the pot.
19. 19. Fry the vegetables briefly until they are warm.
20. 20. Deglaze the mixture with white wine.
21. 21. Pour in the vegetable broth.
22. 22. Reduce the heat to low and let the stew simmer for about 20 minutes.
23. 23. Mix the remaining crème fraîche with the fresh herbs.
24. 24. Stir the herb crème into the stew.
25. 25. Season the stew with salt and pepper to taste.
26. 26. Taste the dish and adjust with paprika powder.
27. 27. Divide the stew among the plates.
28. 28. Place a dollop of the reserved crème fraîche on each plate.
29. 29. Sprinkle the dish with the remaining herbs and a little paprika powder.
30. 30. Serve the stew hot.

Nutrition per serving

• kcal: 313
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 29 g