29 Nov MUSHROOM AND POTATO STEW
1/2 cup olive oil
3/4 cup chopped onion
3 tbsp roasted garlic purée
3 bay leaves
2 lbs sliced mushrooms (can be a mixture)
1-1/2 tsp sweet paprika
1/2 tsp saffron threads, crushed
1/2 cup chopped red bell pepper
3/4 cup peeled and chopped tomato
3 lbs baking potatoes, peeled and cut into 1-1/2- inch chunks
3/4 cup dry white wine
2 tsp sea salt
3 tbsp fresh chopped parsley
-In a deep sauté pan over high heat, heat the oil and sauté the chopped onions and mushrooms for 5 minutes, or until the mushrooms begin to sizzle, add roasted garlic purée and bay leaves.
-Stir in the paprika, saffron, red pepper, tomato, potatoes, and wine. Continue to cook over high heat for 10 minutes.
-Add 1 cup water and salt. Bring to a boil, cover and simmer for 20 minutes. Uncover and cook until the potatoes are tender, about 10 minutes more. Let stand for 5 minutes. Sprinkle with parsley and paprika.