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Mushroom and Potato Stew with Mettenden | Hearty & Warming
(0)
40 min
Under an hour
Knuspr-Küche
Ein wärmender Eintopf-Klassiker für kühle Herbsttage: Knackige Mettenden, aromatische braune Champignons und zarte Kartoffeln garen langsam in einer kräftigen Gemüsebrühe mit feinem Majoran. Ein unkomplizierter One-Pot-Genuss voller Geschmack!
Preparation method
Preparation
Peel the potatoes and carrots and cut them into bite-sized cubes. Wash the leek thoroughly and slice into rings. Finely chop the onion and garlic.
Clean the button mushrooms and cut into halves or quarters depending on their size. Slice the Mettenden into approx. 1 cm thick slices.
Cooking in the pot
Heat the clarified butter in a large, heavy pot. Fry the sliced Mettenden over medium heat for 3–4 minutes on all sides until lightly browned and fragrant.
Chef's tip
The stew tastes even more aromatic the next day, as all the spices and the smoky flavor of the Mettenden infuse completely.
For a creamier consistency, mash a few pieces of potato against the side of the pot with a wooden spoon before serving.
Ingredients
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