Mushroom and Potato Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 25.7 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,209 mg | (30 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 600 grams small potatoes
- ½ Cucumber
- 400 grams small button Mushroom (or chestnut mushrooms)
- 4 scallions
- 2 Tbsps butter
- 125 milliliters white wine
- 250 milliliters Vegetable broth
- 120 grams Crème fraiche
- 2 handfuls chopped Fresh herbs (such as dill, parsley and borage or watercress or basil)
- salt
- freshly ground peppers
- ½ tsp paprika (sweet)
Preparation steps
Peel and rinse potatoes. Cut potatoes in half or into bite-size cubes. Rinse, peel and halve cucumber. Scrape out seeds with a teaspoon and cut cucumber into 2 cm (approximately 3/4 inch) thick slices. Wipe mushrooms clean with a damp paper towel and trim stems. Leave small mushrooms whole and halve larger ones.
Rinse and trim scallions. Cut bulb end and dark green parts into 2 cm (approximately 3/4 inch) long pieces.
Melt butter in a large saucepan. Add potatoes and fry about 4 minutes. Add mushrooms and fry about 2 minutes. Mix in scallions and cucumber and fry briefly. Add white wine and vegetable broth. Simmer about 20 minutes over low heat. Mix créme fraíche with some of the herbs (set some herbs aside for garnish). Season with salt and pepper. Season stew with salt, pepper, and paprika and divide among plates. Serve each portion with a dollop of crème fraiche and sprinkle with reserved herbs and a little paprika.
