This bold, colorful stew hits all the right notes: sweet, spicy, smoky, savory, and bright. And, it comes together in 1-pot quite easily.
Ingredients
4-6cupsmushroom stock
1lbfresh mushrooms, sliced
4tbspnon-dairy butter or olive oil
1sweet potatodiced
2bell peppersdiced
1bay leaf
1/2tspcayenne pepper
1tsp smoked paprika
1tspthymedried
1tbspsherry vinegar
Instructions
Slice mushrooms, and dice sweet potatoes and bell peppers.
In soup pan, cook mushrooms in butter until golden brown on each side.Start with 1-2T of butter, and add more as needed if pan dries out. You will most likely have to cook the mushrooms in multiple batches, to ensure there is enough room in the pan to brown. Side aside mushrooms when cooked.
Add peppers and potatoes to dutch oven, and cover with mushroom stock by 1”. Cook, uncovered, until potatoes are fork tender and cooked through. Add mushrooms, paprika, thyme, and cayenne and simmer until everything is warm. Add vinegar.