Creamy Mushroom and Potato Stew
What Started it all:
Mushroom, Potato, black pepper, slow cooker
As the winter days draw in, there's nothing quite like a warm, comforting stew to lift the spirits. This recipe is a perfect example of how a slow cooker can work its magic, transforming humble ingredients into a deliciously rich and satisfying meal.
Ingredients
- 1 large onion, peeled and chopped
- 2 cloves of garlic, peeled and minced
- 8 oz (225g) mushrooms, sliced
- 2 large potatoes, peeled and diced
- 1 tsp (5ml) black pepper
- 1 tsp (5ml) dried thyme
- 1/2 cup (120ml) vegetable broth
- 1/4 cup (60ml) non-dairy milk
- 2 tbsp (30g) vegan butter or margarine
Instructions
- Heat the butter or margarine in a large pan over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for an additional minute, stirring constantly to prevent burning.
- Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- Add the potatoes, black pepper, and thyme. Stir to combine.
- Transfer the mixture to a slow cooker and add the vegetable broth and non-dairy milk. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot, garnished with chopped fresh parsley or chives if desired.
This stew is the perfect comfort food for a chilly evening. The slow cooker does all the hard work, allowing you to come home to a warm and inviting meal. The creamy sauce and tender vegetables will have you coming back for more. So go ahead, indulge in a bowl (or two) and let the comforting aromas transport you to a cozy winter's night.