CREAMY LEEK, POTATO & MUSHROOM STEW
Source of Recipe
Suzy
Recipe Introduction
A Vegetarian Delight!
List of Ingredients
1/2 ounce dried porcini mushroom
1 cup boiling water
1 tablespoon vegetable oil
2 large leeks -- thinly sliced
4 celery stalks -- peeled; thinly sliced
2 cloves garlic -- minced
1 teaspoon dried thyme
1 teaspoon cracked black pepper
1 teaspoon salt
1 pound portobello mushrooms or fresh cremini mushrooms
28 ounces canned tomatoes with juice -- coarsely chopped
1 cup vegetable stock -- hearty
2 large potatoes -- peeled, cubed (1/2-inch)
1/2 cup whipping cream
3 ounces blue cheese -- crumbled (Maytag or Gorgonzola)Recipe
1. In a heatproof measuring cup or bowl, combine dried mushrooms and boiling water. Let stand for 30 minutes and strain, reserving liquid. Pat mushrooms dry and grit-free; chop finely and set aside.
2. In a skillet, heat oil over medium heat. Add leeks and celery and cook, stirring, until softened. Add garlic, thyme, pepper, salt and dried mushrooms and cook, stirring, for 1 minute. Add fresh mushrooms and cook, stirring until they are well integrated into mixture. Add tomatoes, stock and reserved mushroom liquid and bring to a boil.
3. Place potatoes in stoneware. Add contents of skillet and stir.
4. Cover and cook until potatoes are tender: LOW 8 to 10 hrs; HIGH 4 to 5 hrs.
5. Stir in cream and cheese. Cover and cook on high for 15 minutes or until cheese is melted into sauce and mixture is hot and bubbling.
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