Do you use the freezer to be able to enjoy certain products out of season? Last weekend I took out of this the last bag of frozen chanterelles that I saved in autumn to prepare the potato stew with paprika-flavoured chanterelles that I am proposing today. a delight!
The níscalo or robellón is one of the autumn mushrooms most appreciated in Spain and one of the easiest to identify thanks to its orange, reddish hue. A color that translates to this ideal stew to face the drop in temperatures this weekend.
It is not that the stew can be prepared only with chanterelles. Obviously, you can replace these mushrooms with others that you have more to less. The taste will not be the same but it will still be a delicious and comforting dish for this beginning of spring. Do you dare to try it?
The recipe
- 3 tablespoons olive oil
- 1 cebolla
- 4 potatoes
- 350g of clean frozen chanterelles.
- 4 tablespoons tomato sauce
- 1 teaspoon of chorizo pepper meat
- ½ teaspoon sweet paprika
- Vegetables soup
- Sal Island
- Black pepper
- Take the chanterelles out of the freezer a few hours before so they can thaw.
- Heat the oil in a large saucepan and fry the chopped onion for 10 minutes.
- Next, add the mashed potatoes and fry for a couple of minutes.
- Then, add the chopped chanterelles and mix. Since they have been thawed, they will release some water.
- Immediately after, we add the tomato sauce, the chorizo pepper, the paprika, a pinch of salt and another of pepper and cover with vegetable broth.
- Once boiling, cover, lower the heat and cook for 20 minutes or until the potatoes are tender.
- We serve the potato stew with chanterelles with paprika, hot.