Potatoes stewed with chanterelles and walnuts recipe
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Total: 35 min Diners: 4
Stewed potatoes are one of those lifelong classic dishes that no grandmother’s recipe book in Spain is without. With chanterelles, a perfect autumn mushroom to stew for its texture, and some well selected potatoes we will get a succulent and healthy stew dish, without added fats, vegan almost without wanting to be.
It is not easy to cook potatoes, it must be said, and there are some mistakes that when we make them ruin the dish, but what is certain is that anyone will love them and then, inside the dish, you can decide whether to mash them or not. These tubers are so versatile! They allow us an endless number of preparations in fried version, stews, roasted, mashed or whatever you like and they are both the perfect side dish and the best main dish.
This dish with níscalos does not have many ingredients but it is important to have a good broth that will give us background and power and also make a strong sofrito that will bring flavor. Here at the end of the day we have the marinade of some ribs, which is a very traditional stew with potatoes.
It is important to make sure that the chanterelles are well cleaned of sand, cleaning them with the help of a brush or wet paper and never putting them directly under running water because mushrooms are like sponges and absorb everything. Then we will finish the stew with some walnuts, but we could also add some diced ham, a little chorizo or even a touch of smoked cod or eel that would lead us to count on other records. The chanterelles are perfect to make with garlic with fried egg or also to make a puff pastry with mushrooms and nuts.
How to make stewed potatoes with chanterelles
Ingredients
. Potatoes, 600 g Chanterelles, 500 g Spring onion, 1 pc Onion, 1 pc Leek, 1 pc Ripe vine tomato, 3 pc Sweet paprika, 1 tablespoon Vegetable stock or water, 1 liter Olive oil, 3 tablespoons Salt, c/s Black pepper, to taste Fresh parsley, to finish Nuts, 80 g
Step 1
The first thing we will have to do will be to clean the chanterelles very well with the help of a brush or a damp cloth to remove all the soil. Cut the lower part of the stalk and cut into large portions. Peel the garlic cloves and slice them, peel the spring onion, onion and leek and chop them finely.
Step 2
Wash, peel the potatoes and mash them with a knife, set aside in plenty of water to prevent them from oxidizing.
Step 3
In a pot over medium heat put the olive oil and lightly fry the garlic, when it begins to brown add the onion, spring onion and leek, a little salt, and sauté over low heat until tender.
Step 4
Step 4_ When the sauce is ready, add paprika
Add the paprika and sauté for a minute over low heat so it does not burn, be careful because this happens very quickly. Then add the tomatoes that we have previously crushed and sauté until the tomato is cooked and has changed color, about 5 minutes over low heat.
Step 5
Incorporate the chanterelles, stir over medium heat and add the potatoes previously drained with the help of a strainer. Sauté lightly.
Step 6
Add the broth or water and cook over low heat. We will have to be careful not to raise the heat too much so that the potatoes do not break and keep the shape as best as possible, some will melt providing binding to the stew that will lock with the help of potato starch.
It is important not to stir the potatoes with a spoon but with the back and forth of the pot because if we introduce any instrument we run the risk that they will break more easily.
Step 7
When the potatoes are tender, finish the stew with salt and black pepper and add the chopped walnuts on top and some fresh parsley to make it lighter and more aromatic.
