Mushroom Spinach Stew over Baked Potato

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Mushroom Spinach Stew over Baked Potato

 

Yesterday, when I punched out for the day from work, I knew I wanted to make my husband and I something hot and filling for supper. We needed a change from the rice and beans we have been having lately, even though the recipes we’ve been coming up with have been so, so, so, GOOD!  Spinach and mushrooms kept popping up in my mind, and naturally a warm,fluffy, perfectly baked russet potato kept inserting itself  into the equation.

So, I stopped into the grocery store to buy fresh baby spinach, white button mushrooms, and two of the biggest, handsomest russet potatoes I had ever seen in my life…maybe they just looked sooo good because I was truly hungry! How I escaped the grocery store without buying half of the store is still a mystery to me, because everyone knows you should never shop while hungry. And I know better from experience. Hahaha.

Once home, I preheated oven to 350 F, and placed my well scrubbed russet beauties in the oven on top of my pizza stone, and let them roast lazily as I prepared the stew.2016-01-03 14.08.16I prepped veggies next. Chopping 1/2 large white onion, 2 large cloves garlic,12 oz. White button mushrooms and 8 oz washed spinach. I measured out 1 cup frozen green peas.

Next I sautéed the onions and garlic in a couple teaspoons of water (to keep the fat low), in my favorite soup pot. Then added the sliced mushrooms to the pot and let them saute until they released their delicious mushroom juice. At that point I added2016-01-03 14.15.15.jpg2 cups of unsweetened almond milk, 1 cup of low salt mushroom stock, 1 tsp thyme, a pinch of nutmeg and salt and pepper to taste. I let it all come to a boil, then turned the pot down to low and let it simmer covered, for 25 minutes. Then I added the spinach and peas to the pot, and bought the stew back up to a boil.2016-01-03 14.10.59.jpgThen I tasted the stew for seasoning, adding more of anything I might think it would need…it tasted perfect…well…maybe it needed just a touch more salt.

For the finish of the stew, I dissolved 2 tablespoons of arrowroot powder with 4 tablespoons cold water and stirred it into the stew, until the stew thickened. If I had wanted a thicker sauce-like stew, I could have added more arrowroot slurry; but I was happy with the way it was.

I sliced open the baked potatoes and layed them in a shallow bowl and then ladled the stew over them. So sublime! So warm and filling! So very delicious!

Once again, I find my food philosophy to be so true. The simplest and most basic preparations can be the most satisfying and most delicious! And it’s a bonus that it happened to be nutritious too!

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