Porcini Potato Stew

Ingredients

• 800 g waxy potatoes
• 200 g carrots
• 400 g fresh porcini mushrooms
• 1 stalk leek
• 3 Tbsp plant oil
• 800 ml meat broth
• 2 tbsp freshly chopped dill
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel and wash the potatoes and carrots. Dice the potatoes into bite‑size pieces and slice the carrots into rounds. Clean the porcini mushrooms and cut them into small pieces according to size. Wash, trim, halve lengthwise, and slice the leek into rings.

2. 2.

   Sauté the mushrooms in 2 tbsp hot oil until golden, then remove from the pot. In the remaining oil briefly brown the leek and potatoes, then deglaze with broth. Simmer gently for about 15–20 minutes. Add the mushrooms and dill, season with salt and pepper, and serve.