Basque-style Mushroom Stew

Ingredients

In this Basque adaptation of the German Gedünstete Pilze, we infuse the dish with the distinct flavors of Basque cuisine. The original recipe is transformed by incorporating Basque spices and herbs, such as piment d'Espelette and bay leaves, to create a unique flavor profile. Additionally, the Basque-style Mushroom Stew is traditionally served with crusty bread, which adds a delightful textural element to the dish. We alse have the original recipe for Gedünstete Pilze, so you can check it out.

• 500g (1.1 lb) mushrooms, sliced 500g (1.1 lb) mushrooms, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon piment d'Espelette (Basque chili powder) 1 teaspoon piment d'Espelette (Basque chili powder)
• 2 bay leaves 2 bay leaves
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) vegetable broth 250ml (1 cup) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 16g, 8g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the sliced mushrooms and diced red bell pepper to the pot. Cook until the mushrooms release their moisture and start to brown.
3. 3.
   Sprinkle the piment d'Espelette over the mushrooms and stir well to coat.
4. 4.
   Add the bay leaves, canned diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 30 minutes, allowing the flavors to meld together.
6. 6.
   Remove the bay leaves before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. If using wild mushrooms, be sure to identify them correctly or purchase them from a trusted source.
• Piment d'Espelette — If you can't find piment d'Espelette, you can substitute it with a combination of paprika and cayenne pepper for a similar flavor.

Tips & Tricks

• For a heartier stew, you can add cooked white beans or chickpeas to the dish.
• Serve the Basque-style Mushroom Stew with a side of Basque-style potatoes or crusty bread to soak up the flavorful broth.
• Feel free to experiment with different types of mushrooms to add variety to the dish.
• If you prefer a spicier stew, you can increase the amount of piment d'Espelette or add a pinch of cayenne pepper.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Basque-style Mushroom Stew in deep bowls, allowing your guests to enjoy the rich broth and tender mushrooms. Garnish each serving with a sprinkle of fresh parsley for a pop of color and added freshness. Don't forget to serve crusty bread on the side to soak up the flavorful juices.

Presentation advice

To enhance the presentation of the Basque-style Mushroom Stew, you can drizzle a swirl of olive oil on top of each serving and sprinkle a pinch of piment d'Espelette for an extra touch of Basque flavor. Serve the stew in rustic ceramic bowls to evoke the traditional Basque aesthetic.