Wild mushrooms and potatoes stew

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Wild mushrooms and potatoes stew

On a cold autunm or winter day, this stew is what you want. Comforting, nourishing and warming to the bone.


2 tbsp mild olive oil
1 very large onion (or 2 medium size), peeled and finely diced
5-6 cloves of garlic, peeled and chopped
750 gr. mixed wild mushrooms like chanterelle, trumpet de noir, shiitake, seps etc. cleaned and cut to bite size pieces
4-5 large potatoes, peeled and cut into large cubes
1 cup dry white wine
1 sachet dashi bullion powder
Salt and freshly ground black pepper to taste
Smoked salt, optional
Freshly grated nutmeg
A handful of fresh parsley, finely chopped


Heat the oil in a heavy bottomed pan on medium heat and add the chopped onions. Cook while stirring from time to time until the onion have browned to a nice golden color. Add the garlic and keep frying and stirring for 2-3 more minutes.
Now add the mushrooms and cook them until they start to soften. Add the potatoes, cook and stir for further 5 minutes.
Add the white wine, bring to the boil and let it reduce until there is almost no liquid left.
Add hot boiling water to just cover the vegetables, add the dashi powder, season and stir once or twice.
Cover the pan, reduce to low heat and let it simmer for another 20-25 minutes until the potatoes are completely tender and starting to break down and the sauce thickens. Taste, adjust seasoning and add a little smoked salt if using.
Sprinkle the parsley on top and serve.

Tip: I like to save some of the mushrooms aside and fry them with a little bit of olive oil in a pan separately to get a crunchy texture and add them on top when I serve.
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Galit Hahn

Galit Hahn

Certified natural nutritionist

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