Name: Guiso De Champiñones Mushroom Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 pound assorted mushrooms (cremini, shiitake, oyster), cleaned and sliced; 1 onion, finely chopped; 3 cloves garlic, minced; 2 carrots, peeled and diced; 2 celery stalks, chopped; 1 red bell pepper, seeded and diced; 1 can diced tomatoes; 4 cups vegetable broth; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped, for garnish; Crusty bread, for serving

Instructions

In a large pot or Dutch oven, heat some olive oil over medium heat. Add the onions and garlic, and sauté until fragrant and softened, about 3-4 minutes.
Add the carrots, celery, and bell pepper to the pot, and cook until the vegetables start to soften, about 5 minutes.
Stir in the sliced mushrooms and cook until they begin to release their juices and shrink in size, about 5-7 minutes.
Add the canned tomatoes, vegetable broth, smoked paprika, dried thyme, salt, and pepper to the pot. Stir well to combine all the ingredients.
Bring the stew to a simmer, then reduce the heat to low and let it cook, covered, for about 30-40 minutes to allow the flavors to meld together.
Taste and adjust the seasoning with more salt and pepper if needed. If the stew is too thick, you can add more vegetable broth to reach your desired consistency.
Serve the Guiso De Champiñones hot, garnished with freshly chopped parsley, and accompanied by some crusty bread to soak up all the delicious juices.

Ingredients

Instructions

Nutrition Facts

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