Ingredients with Measurements:
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the sliced mushrooms and sauté until they release their liquid and start to brown, about 10 minutes.
4. Add the smoked paprika, dried thyme, and bay leaf and stir to combine.
5. Pour in the vegetable broth and diced tomatoes and bring to a simmer.
6. Reduce the heat to low and let the stew simmer for 20-30 minutes, until the mushrooms are tender and the flavors have melded together.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 12g
Protein: 5g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of mushroom you like in this recipe.
- If you don't have smoked paprika, you can use regular paprika or omit it altogether.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Use chicken or beef broth instead of vegetable broth for a meatier flavor.
- Add a splash of red wine for extra depth of flavor.
Tips and tricks:
- Make sure to slice the mushrooms evenly so they cook evenly.
- Don't overcrowd the pot when sautéing the mushrooms, or they will steam instead of brown.
- Let the stew simmer for at least 20 minutes to allow the flavors to develop.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread for dipping
- Roasted vegetables
- Salad
Suggested side dishes:
- Garlic bread
- Mashed potatoes
- Rice
Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ollada de Champiñones is a traditional Spanish stew made with mushrooms, onions, and tomatoes. It is often served as a vegetarian main dish or as a side dish to meat or fish.
Flavor profiles:
Savory, earthy, slightly smoky
Serving suggestions:
Serve hot as a main dish or side dish.
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Region: Spanish