Wild Mushroom & Potato Stew (Níscalos con Patatas)

Ingredients for 4people:
500g wild mushrooms (níscalos)
4 large potatoes (patatas)
50g chorizo
1 medium onion (cebolla)
1 green pepper (pimiento verde)
1 clove garlic (ajo)
A good pinch paprika (pimentón)
Chopped fresh parsley (perejil)
Olive Oil (aceite de oliva)
Salt and pepper to taste (sal y pimienta)

Method:
– Cover the base of a large frying pan with olive oil and heat.
– Peel and chop the onion and, when the oil is hot, fry the onion until transparent.
– In the meantime, clean and cut the green pepper into smallish pieces or strips and add to the softened onion and continue cooking until the green pepper is soft.
– Clean the wild mushrooms well to eliminate any soil they may have embedded underneath (I use a nailbrush for this).  Dry well.
– If the wild mushrooms are large, cut them up – – on the contrary, leave them whole. – As soon as the onion and green pepper are soft, add the mushrooms and stir-fry for a couple of minutes.
– Chop up the garlic and parsley and add to the pan along with the wild mushrooms.
– Cut the potatoes into chunks: cut half way through with a knife then crack the other half open by hand.  By doing this, the potatoes will release more starch which will thicken the sauce.  Add to the pan.
– Add the chorizo, cut into small pieces, and add a good pinch of paprika.
– Add salt and pepper to taste.
– Stir fry everything together for a couple of minutes then cover the ingredients with water.
– Bring to the boil then simmer for around 30 minutes, at which time the potatoes should be tender and the sauce reduced and thickened.

Wild Mushroom and Potato Stew, Níscalos con Patatas 1Wild Mushroom and Potato Stew, Níscalos con Patatas 2Wild Mushroom and Potato Stew, Níscalos con Patatas 3Wild Mushroom and Potato Stew, Níscalos con Patatas 4Wild Mushroom and Potato Stew, Níscalos con Patatas 5Wild Mushroom and Potato Stew, Níscalos con Patatas 6Wild Mushroom and Potato Stew, Níscalos con Patatas 7

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