Flavours of WUR: Mushroom stew

Thijs Stegmann, MSc-student of Molecular Life Science, takes us to the Netherlands.
Thijs Stegmann (23), MSc student of Molecular Life Sciences

All the flavours of the world can be found in the WUR community. Thijs Stegmann (23), an MSc student of Molecular Life Science, takes us to… the Netherlands.

‘Any kind of stew reminds me of home. Nothing could be nicer than arriving home after cycling through the rain for an hour to see that your mother has a big pan of stew on the stove. The whole house smells of it, and that is what I call a homecoming. I like making stew myself too: it’s tasty, easy to make and you can vary it endlessly. A delicious meal to make for your housemates.’

Ingredients

(for 6-8 people)

  • 2 onions
  • 2 carrots
  • 500 grams button mushrooms
  • 250 grams other mushrooms (chestnut, oyster – choose your favourite)
  • 1 tablespoon of olive oil
  • 1 small tin of tomato puree
  • 3 cloves of garlic
  • 2 large leeks
  • ½ litre mushroom stock
  • 2 bay leaves
  • 5-6 sprigs of thyme
  • 1 teaspoon of dried oregano
  • Black pepper and salt to taste

Preparation

  1. Chop the onions, cut the carrots into small pieces, slice the mushrooms and chop the garlic;
  2. Fry the onions in olive oil in a large pan at medium heat (the pan must be suitable for long cooking). Once the onions are glazed, add the carrots and fry until they start to soften. Add the mushrooms and turn up the heat until they start to brown. Continue to stir well.
  3. Add the garlic and the tomato puree and fry for two minutes. Add the bay leaves, thyme and oregano and turn down the heat. Simmer gently while you cut the leek into rings. Add the leek and fry it with the rest. Heat up the pan briefly and add the stock. Then turn down the heat and let the stew simmer until everything is soft and flavoursome. Add salt and pepper to taste.
  4. Serve the stew with sauteed potatoes or bread. It’s delicious with a side salad too!

If you want to add more tomato flavour to the stew, you can add tomato sauce or chopped tomato. If you like your stew thickened, you can add some flour before you add the stock.

Which dish reminds you of home? Share it with Resource so we can all enjoy it! resource@wur.nl

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