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The mushroom, chestnut and potato stew is a true autumn delicacy that combines the earthy flavour of mushrooms with the sweet note of chestnuts. Hearty, filling and warming – perfect for chilly days. Whether as a cosy family dinner or a rustic dish for guests, this stew impresses with its creamy texture and rich aroma.
Ingredients for mushroom and chestnut stew (serves 4)
- 1 kg potatoes (waxy or all-purpose)
- 3 shallots
- 2 cloves of garlic
- 300 g fresh or frozen porcini mushrooms
- 200 g cooked chestnuts (frozen also works)
- 750 ml vegetable stock
- 3 tbsp olive oil
- salt
- pepper
- 1 sprig thyme or rosemary for flavour
Method
1Wash the chestnuts and score a cross into each. Bring 1 litre of lightly salted water to the boil, add the chestnuts and cook for about 20 minutes until tender. Peel while still hot. Mash half of them, keep the other half whole.
2Peel the potatoes and cut them into cubes. Clean the mushrooms and slice them. Finely chop the shallots and garlic.
3Heat the olive oil in a large pot. Sauté the shallots until translucent, then add the garlic and fry briefly. Add the mushrooms and cook for a few minutes until they release their juices.
4Add the potatoes, stir, and immediately pour in the hot vegetable stock. Stir in the mashed chestnuts, season with salt, pepper and optionally thyme or rosemary. Simmer for about 20 minutes until the potatoes are tender and the stew slightly thickens.
5Stir in the whole chestnuts, sprinkle with parsley if desired, and serve hot.
Tips for the perfect stew
• Use pre-cooked, frozen chestnuts to save time.
• Porcini can be replaced with other wild mushrooms (chanterelles, parasol) or even button mushrooms.
• For a creamier texture, stir in a spoonful of crème fraîche or cooking cream at the end – or blend part of the stew.
• A handful of fresh parsley adds extra freshness.
• Mash a few potato cubes directly in the pot to thicken the stew.
Frequently Asked Questions (FAQ)
Can I use frozen mushrooms?
Yes, frozen mushrooms are a great alternative when fresh ones are not available. They can be added straight to the pot – just extend the cooking time slightly.
How can I store leftovers?
Store leftovers in the fridge for up to 2 days. The stew tastes even better the next day. It also freezes well.
What can I serve with it?
Serve with crusty bread, toasted baguette slices or a fresh green salad. For the perfect autumn dinner, enjoy with a glass of red wine.
