One-Pot Mushroom Potato Stew | Cozy, Healthy & Plant-Based | Berry Berry Life

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock enhances flavor without additives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a higher smoke point and healthy fats.

green beans

🥗Healthier: zucchini

💰Cheaper: frozen peas

Zucchini is a low-calorie alternative, while peas are often less expensive.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some of the aromatic qualities.

Peel and chop 1 large onion into large pieces.

Chop 2 carrots into large bite-size sections.

Clean and slice 8 ounces of baby bella mushrooms, removing the ends of the stems and chopping larger ones into quarters and smaller ones into halves.

Chop 3 gold potatoes into large pieces and place them back in water to prevent oxidation.

Heat a large pot over medium heat, preferably an enameled cast iron pot.

Add the mushrooms to the pot and dry sauté them without oil until they look firm and there is little to no steam, indicating moisture has evaporated.

Push the mushrooms to the side and add 2 tablespoons of butter along with the onions, cooking until the onions are slightly softened and the rawness is gone.

Add 1 teaspoon of dried thyme and stir to infuse the butter with flavor.

Add 2 tablespoons of all-purpose flour, stirring to eliminate the raw flavor and break up clumps to form a light roux.

Pour in 4 cups of vegetable stock, mixing well and scraping the fond from the bottom of the pot.

Add 1 bay leaf, ground black pepper, the chopped carrots, and potatoes, along with 2 tablespoons of balsamic vinegar.

Increase the heat to high and bring the mixture to a gentle boil, then cover and cook for about 8 to 10 minutes until the carrots and potatoes are cooked through.

Check the stew after 10 minutes; it may look watery but will thicken as it cools.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary