Sausage Stew and Potatoes with Dill and Sour Cream
This bold and rich tomato based Italian stew is great for sharing
Carbonada Criolla Mushroom Stew
Food
Main Courses
This Argentinian stew offers rich savoury notes, complemented by sweetness from the dried plums
10 Servings
Ingredients
• 50ml olive oil
• 1kg Hen of the Wood mushrooms
• 250g onion, diced
• 50g garlic, sliced
• 200ml red wine
• 1 bay leaf
• 7g dried oregano
• 15g hot paprika
• 15g MAGGI® Vegetable Bouillon
• 300g MAGGI® Rich & Rustic Tomato Sauce
• 100g dried plums, sliced
• 300g carrots, diced
• 300g sweet potatoes, diced
• 300g new potato, halved
• 200g corn on the cob, sliced
• 20g parsley, chopped
Method
- Heat half of the olive oil over a medium heat. Add the Hen of the Wood mushrooms and sauté until they are browned and tender. Remove the mushrooms from the pan and set aside.
- Add the remaining olive oil to the pan. Sauté the diced onions and sliced garlic for about 10 mins, stirring occasionally, until they are soft and translucent but not browned.
- Pour in the red wine and allow it to simmer, reducing by half. This will concentrate the flavours and add depth to the stew.
- Add the bay leaf, dried oregano, hot paprika, sliced dried plums, 600ml water, MAGGI® Vegetable Bouillon, and MAGGI® Rich & Rustic Tomato Sauce. Stir well and bring the mixture back to a simmer.
- Incorporate the diced carrots, sweet potatoes, corn, and halved new potatoes into the stew. Cook for approximately 40 mins or until the vegetables are tender.
- Finally, return the browned mushrooms to the pot and cook for an additional 5 mins to heat through.
- Serve the stew in bowls, garnished with parsley.
