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Jaén potato and mushroom stew thickened with flour

Jaén potato and mushroom stew thickened with flour

  • Main course
  • Spanish

Potatoes and oyster mushrooms in a paprika sofrito stew thickened with wheat flour.

Active time35 min

Cooking45 min

Total1 h 15 min

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Ingredients

  • 3 garlic cloves
  • 1 fresh red pepper
  • 500 g potato
  • 3 ripe tomatoes
  • 700 ml water
  • 3 tbsp wheat flour
  • 45 ml virgin olive oil
  • 1 tbsp sweet paprika
  • 1 pinch of ground black pepper
  • 1 pinch of fine salt
  • 3 cloves
  • 250 g cultivated oyster mushrooms, Pleurotus ostreatus

Preparation

  1. Wash and deseed the pepper. Peel the garlic. Clean and tear the oyster mushrooms into pieces. Chop tomatoes and garlic and slice the pepper. Crush the cloves in a mortar. Heat 15 ml of oil in a casserole and fry the mushrooms for about 8 min until their liquid reduces. Transfer to a plate.

    3 garlic cloves
    1 fresh red pepper
    3 ripe tomatoes
    45 ml virgin olive oil
    3 cloves
    250 g cultivated oyster mushrooms, Pleurotus ostreatus
    • knife
    • chopping board
    • mortar and pestle
    • saucepan
    • spoon
    • plate

  2. Add the remaining 30 ml of oil to the casserole and soften the pepper for about 6 min. Peel the potatoes and cut into small chunks, snapping the final part of each cut with the knife. Add potatoes and garlic and cook gently for 5 min. Add tomatoes and reduce for about 5 min until fairly dry.

    500 g potato
    • saucepan
    • vegetable peeler
    • knife
    • chopping board
    • spoon

  3. Add paprika and crushed cloves and stir briefly without burning. Sprinkle in flour and stir for about 1 min. Gradually add the measured water while stirring, then season with salt and pepper. The liquid should reach the chunks in a suitably sized pan. Simmer gently for about 15 min until potatoes are tender and the broth thickened. Continue if needed.

    700 ml water
    3 tbsp wheat flour
    1 tbsp sweet paprika
    1 pinch of ground black pepper
    1 pinch of fine salt
    • saucepan
    • spoon

  4. Return the oyster mushrooms and their released juices to the casserole. Fold gently and heat for about 2 min. Serve the stew hot with its potato chunks and thickened sauce.

    • saucepan
    • spoon

Allergens

  • Gluten

Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Jaén potato and mushroom stew thickened with flour