Mushroom and Potato Stew (Hongos con Papas)
A vegan take on the comforting Cuban carne con papas dish we grew up on.
Servings: 4 people
Calories: 290kcal
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Ingredients
- 16 oz mushrooms
- 4 potatoes (chopped into medium pieces)
- 1 bell pepper (diced)
- 1 onion (diced)
- 4 cloves garlic (chopped)
- 1 carrot (chopped into medium pieces)
- ½ cup frozen peas
- ½ tbsp paprika
- 1 tbsp tomato paste
- 1 cup red wine
- 3 cups water
- 1 tbsp oil (for cooking)
Instructions
- Begin by chopping and prepping all the ingredients.
- Heat a pan with about 1 tbsp oil. When hot, toss in 16 oz mushrooms. Cook on medium-high until mushrooms have a golden crust.
- Remove mushrooms from the pan and set them aside on a plate.
- De-glaze the pan with a splash of wine (not the whole cup). Do not wash off any mushroom residue. Use a spatula to scrape off any bits.
- In the same pan, add a little oil. Once hot, toss in 1 onion, 4 cloves garlic, 1 bell pepper, 1 tbsp tomato paste, and ½ tbsp paprika. Cook until the onion and pepper until soft, about 2 - 5 minutes.
- Add the 1 cup red wine, 3 cups water, 1 carrot and 4 potatoes. Bring to a boil, then cover and let it simmer at a low-medium heat for about 20 minutes.
- Once the potatoes are soft (check by piercing one with a fork or knife), add in the cooked mushrooms and ½ cup frozen peas, and let that simmer on low heat for 10 minutes or until the peas are fully thawed and soft.
- Serve and enjoy with rice!
Notes
- Prep all ingredients first. This makes the whole cooking process much easier and less stressful.
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Use Frozen peas instead of canned peas. When cooking, it's best to use frozen or fresh peas. Canned peas get mushy in recipes like these, but you can use it if you add them once everything is cooked.
Nutrition
Calories: 290kcal | Carbohydrates: 53g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.04g | Sodium: 76mg | Potassium: 1602mg | Fiber: 9g | Sugar: 9g | Vitamin A: 4116IU | Vitamin C: 94mg | Calcium: 66mg | Iron: 3mg