Wild-Mushroom And Potato Stew

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - coarsely chopped (medium)
1 lb	454g / 16oz	Assorted wild mushrooms - coarsely chopped
		= (such as crimini and stemmed shiitake)
1/2 cup	118ml	Dry white wine
1 teaspoon	5ml	Dried thyme
2 1/2 cups	592ml	Vegetable broth
1 3/4 lbs	794g / 28oz	White-skinned potatoes - peeled, and
		Cut into 3/4" cubes
2		Carrots - peeled, and (large)
		Cut into 1/2"-thick rounds
1/4 cup	59ml	Soy sauce
1 cup	237ml	Bok choy head - cut crosswise (large)
		Into 1/2"-wide slices
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in heavy large pot over medium-high heat. Add onions; saute until golden, about 8 minutes. Add mushrooms; saute until tender, about 8 minutes. Add wine and thyme; boil until liquid is reduced by half, about 1 minute. Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes. Stir in bok choy; simmer uncovered until tender, about 8 minutes.

Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork. Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes. Season with salt and pepper; serve.

This recipe yields 4 servings.

Source:
Bon Appetit, September 2002

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