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Friday, December 18, 2009

Chanterelles and potatoes stew


Taste 4 (out of 5)

Difficulty 2 (out of 5)

- 1 lb chanterelle mushrooms
- 3 lb potatoes
- 2 medium onions
- 4 garlic cloves
- 1 cup chicken broth
- 2 tbsp canola oil
- 2 tbsp butter
- 1 tbsp brandy (optional)
- salt and pepper to taste

1. Finely chop the onions. In a large dutch oven preheated with 2 tbsp of canola oil, saute the onions on medium heat until golden brown.
2. In the meantime wash and cut the mushrooms and mince the garlic. Add to the onions and saute for 5 more minutes.
3. Cut potatoes in 1 inch cubes and add to the dutch oven. Season with salt and pepper, add butter, chicken broth and brandy, stir well and let simmer for about 20 minutes on medium heat.
4. Preheat oven to 375F. Stir the stew once more, cover with lid and transfer the dutch oven into the oven. Bake for 1 hour 30 minutes.
If a dutch oven is not available, you can make the stew in a large sauce pan for the stove top. In that case, instead of baking, decrease the heat to medium-low, cover the sauce pan and stir every 20-30 minutes. The disadvantage here is that the potatoes are more likely to be squashed while stirring, but this is primarily an esthetics concern.

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