Pohorc - Slovenian Mushroom Stew

Ingredients

• 500g (1.1 lb) mixed mushrooms (porcini, chanterelles, etc.) 500g (1.1 lb) mixed mushrooms (porcini, chanterelles, etc.)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• 250ml (1 cup) vegetable broth 250ml (1 cup) vegetable broth
• 125ml (1/2 cup) white wine 125ml (1/2 cup) white wine
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Clean the mushrooms and slice them into bite-sized pieces.
2. 2.
   Heat olive oil in a large pot over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until translucent.
4. 4.
   Add the mushrooms to the pot and cook until they release their moisture and start to brown.
5. 5.
   Pour in the white wine and let it simmer for a few minutes to reduce.
6. 6.
   Add the vegetable broth, thyme sprigs, and bay leaves to the pot.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Reduce the heat to low, cover the pot, and let the stew simmer for 30 minutes, allowing the flavors to meld together.
9. 9.
   Remove the thyme sprigs and bay leaves before serving.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. If using dried mushrooms, rehydrate them in warm water before adding them to the stew.

Tips & Tricks

• For a richer flavor, you can add a dollop of sour cream or crème fraîche to the stew just before serving.
• Serve the Pohorc with a sprinkle of freshly chopped parsley for a burst of freshness.
• Experiment with different mushroom varieties to add depth to the stew.
• If you prefer a thicker consistency, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Leftover Pohorc can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Pohorc hot in bowls, garnished with a sprig of fresh thyme. Accompany it with a side of buckwheat spoonbread ("žganci") to complete the meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the stew just before serving. Serve the stew in rustic ceramic bowls for an authentic Slovenian touch.