Whether it’s warm or cold outside – I love to cook and eat a delicious Stew with Mushrooms, Beans & Chorizo like this one here all year round! It’s absolutely terrific! Cook it once and eat it for at least two days… reheated stews are often better the second day, right? ;)
Of course, you always have to be careful in summer and hot days in general. Mushrooms can quickly take offense if they sit around in a warm kitchen for too long (it means they will go bad). If you keep leftovers from a stew in the fridge, it’s absolutely no problem to enjoy a portion of it once again the next day… even if mushrooms were involved. Some people claim that you shouldn’t reheat mushrooms, but that’s nonsense. If you store everything properly beforehand, mushrooms are no issue at all!
You don’t really need to serve anything else with a stew like this one here. No entourage needed ;) Of course, you can serve a small salad or perhaps a few extra carbs with the stew. Roasted potatoes, pasta, or maybe some rice go well with this stew. A slice of bread would also suffice. That’s what we usually add. A slice of delicious sourdough bread! So good!
If you read through the recipe, you will notice that the mushrooms are divided and prepared differently. Half of them are finely diced, and the rest is cut into larger pieces. The finely chopped mushrooms are intended to imitate the texture of minced meat – a technique you might know from vegan recipes, for example. The small mushroom pieces have a different texture compared to the larger mushrooms due to the frying. You don’t have to do this, but I like it to do it this way. It also helps to add more roasting flavors to the dish ;)
Otherwise, the stew is really easy to prepare. Once everything is in the pot, you just have to be patient. The stew needs to simmer for about 1 1/2 hours and then another 30 minutes after the beans have been added. So in total, the stew is cooking for at least 2 hours… not the perfect dish for the impatient or anyone who gets hungry as soon as something happens in the kitchen ;P
If you’re in a hurry, you might want to take a look at some other recipes on the blog. I highly recommend my Bombardoni with Meat, Pesto & Spinach – they’re on the table in less than 30 minutes. Or how about a Stew with Brussels Sprouts, Potatoes & Chorizo? Also, very tasty and quick to prepare.
INGREDIENTS / ZUTATEN
(4-5 servings)
some olive oil for frying
14 oz. (400g) grilling chorizo
28 oz. (800g) mushrooms, sliced
1/2 tbsp. cornflour (optional)
1 large onion, finely chopped
2-3 garlic cloves, finely chopped
1 celery stalk, finely diced
1 carrot, finely chopped
1 large leek, in rings
1/2 cup (120ml) dry red wine
1 1/2 cups (360ml) veggie stock
1 can (14 oz./400g) chunky tomatoes
1 tsp. dried oregano
1 tsp. dried thyme
1 bay leaf
salt, pepper
1 can (14 oz./400g) white beans, drained
(4-5 Portionen)
etwas Olivenöl zum Anbraten
400g Chorizo (zum Anbraten)
800g Champignons, aufgeteilt
1/2 EL Speisestärke (optional)
1 große Zwiebel, fein gehackt
2-3 Knoblauchzehen, fein gehackt
1 Stangensellerie, fein gewürfelt
1 Karotte, fein gehackt
1 großer Lauch, in Ringen
120ml trockener Rotwein
360ml Gemüsebrühe
1 Dose (400g) stückige Tomaten
1 TL Oregano
1 TL Thymian
1 Lorbeerblatt
Salz, Pfeffer
1 Dose (400g) weiße Bohnen, abgetropft
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the veggies and mushrooms. Clean the mushrooms well and remove any dry parts. Cut about 1/3 into fine cubes, half or quarter the rest. Small mushrooms can also be used as a whole. Peel and finely chop the onion and garlic. Clean the celery stalk and carrot and cut into fine cubes. Cut the leek into rings and rinse well with water to remove any sand between the layers, then drain. Set aside.
2. Heat up a large Dutch oven (or pot with a lid) and add some olive oil. Add the chorizo and brown from all sides. I used small chorizo sausages – if you got larger sausages, cut them into smaller pieces beforehand. When everything is nicely browned, remove from the pot and set aside.
3. Next, add the large mushroom pieces and fry/roast from all sides until nicely browned. If necessary, add some more oil. The mushrooms should lose a lot of volume – this takes about 4-5 minutes. Remove and set aside. Add more oil if needed, then add the diced mushrooms and fry/roast until nicely browned. The diced mushrooms will lose even more volume and water, so the process can take a little longer – about 8-10 minutes. If there is a lot of liquid in the pot you can add a little cornstarch to speed up the process a little (optional). Remove the browned mushrooms and set aside with the already browned mushrooms.
4. Add a bit more oil to the Dutch oven/pot for one last time (if required) and sauté the onions and garlic until soft and glossy. Add the diced celery and carrot and sauté as well for 2-3 minutes, stirring often. Next, add the leek and return all the mushrooms to the pan and cook for 4-5 minutes, stirring frequently.
5. Deglaze the veggies and mushrooms with the red wine and allow the wine to reduce a little, then add the veggie stock, the chunky tomatoes, and the chorizo. Add the dried oregano, thyme, and bay leaf and season well with salt and pepper. Reduce the heat, cover the Dutch oven/pot with a lid, and let simmer for about 90 minutes. Stir from time to time.
6. Drain the beans, add to the Dutch oven/pot, and mix in. Let the stew simmer for another 30 minutes or so. The sauce should have thickened quite a bit and should be bubbling nicely. If the stew still seems too thin, thicken the liquid with a little flour (optional). Serve the stew with some toasted bread, rice, or pasta.
1. Als Erstes das Gemüse und die Pilze vorbereiten. Die Champignons gut säubern und trockene Teile entfernen. Etwa 1/3 der Pilze in feine Würfel schneiden, den Rest halbieren oder vierteln – kleine Pilze können auch ganz verwendet werden. Die Zwiebel und den Knoblauch schälen und fein hacken. Stangensellerie und Karotte säubern (bzw. schälen) und in feine Würfel schneiden. Den Lauch in Ringe schneiden und gut wässern bzw. spülen, damit Sand zwischen den Schichten entfernt wird, dann abtropfen lassen.
2. In einem großen, gusseisernen Topf (o.ä.) ein wenig Olivenöl erhitzen. Die Chorizo dazugeben und rundum anbraten. Ich habe kleine Chorizo verwendet – bei größeren Exemplaren sollte man die Würste eventuell vorab in kleinere Stücke schneiden. Wenn die Würste schön Farbe bekommen haben, aus dem Topf nehmen und zur Seite stellen.
3. Als Nächstes die großen Pilze anbraten. Nach Bedarf noch etwas Öl in den Topf geben und dann die Pilze darin anbraten/anrösten, bis sie ordentlich Volumen verloren haben und schön gebräunt sind – etwa 4-5 Minuten. Aus dem Topf nehmen und zur Seite stellen. Noch einmal etwas Öl in den Topf geben und erhitzen, dann die klein geschnittenen Pilze dazugeben und anbraten. Auch hier verlieren die Pilze ordentlich an Volumen und sollten etwas angebräunt werden. Die klein geschnittenen Pilze verlieren allerdings sehr viel Flüssigkeit, deshalb kann der Prozess etwas länger dauern – etwa 8-10 Minuten. Mit ein wenig Speisestärke kann man die Flüssigkeit binden und den Prozess etwas beschleunigen (optional). Die angebratenen Pilze ebenfalls aus dem Topf nehmen und mit den bereits angebratenen Pilzen zur Seite stellen.
4. Ein letztes Mal etwas Öl in den Topf geben (falls notwendig) und dann die Zwiebeln und den Knoblauch glasig andünsten. Stangensellerie und Karotte dazugeben und unter ständigem Rühren 2-3 Minuten anbraten. Den abgetropften Lauch und die angebratenen Pilze zurück in den Topf geben und alles noch einmal etwa 4-5 Minuten unter häufigem Rühren anrösten lassen.
5. Das Gemüse und die Pilze mit dem Rotwein ablöschen und den Wein ein wenig einkochen lassen, dann Gemüsebrühe, stückige Tomaten und die angebratene Chorizo zurück in den Topf geben. Oregano, Thymian und Lorbeerblatt in den Topf dazugeben und ordentlich mit Salz und Pfeffer würzen. Die Hitzezufuhr reduzieren und den Topf mit einem Deckel schließen und alles für etwa 90 Minuten köcheln lassen. Zwischendurch immer wieder einmal umrühren.
6. Die Bohnen abtropfen lassen, dann in den Topf dazugeben und unterrühren – alles noch einmal etwa 30 Minuten köcheln lassen. Die Soße sollte nun eingedickt sein und schön blubbern. Sollte die Soße noch zu dünn wirken, mit etwas Mehl andicken (optional). Den Schmortopf mit etwas geröstetem Brot servieren. Schmeckt auch prima mit Reis oder Nudeln.
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Here is a version of the recipe you can print easily.
PrintStew with Mushrooms, Beans & Chorizo
- Prep Time: 00:30
- Cook Time: 02:30
- Total Time: 03:00
- Yield: 5 1x
- Category: Stew
- Cuisine: International
Description
A delicious dinner that might take a while to cook but is really easy to prepare: a stew with veggies, mushrooms, beans & chorizo sausage. Filling and full of flavors!
Ingredients
some olive oil for frying
14 oz. (400g) grilling chorizo
28 oz. (800g) mushrooms, sliced
1/2 tbsp. cornflour (optional)
1 large onion, finely chopped
2–3 garlic cloves, finely chopped
1 celery stalk, finely diced
1 carrot, finely chopped
1 large leek, in rings
1/2 cup (120ml) dry red wine
1 1/2 cups (360ml) veggie stock
1 can (14 oz./400g) chunky tomatoes
1 tsp. dried oregano
1 tsp. dried thyme
1 bay leaf
salt, pepper
1 can (14 oz./400g) white beans, drained
Instructions
1. Start by preparing the veggies and mushrooms. Clean the mushrooms well and remove any dry parts. Cut about 1/3 into fine cubes, half or quarter the rest. Small mushrooms can also be used as a whole. Peel and finely chop the onion and garlic. Clean the celery stalk and carrot and cut into fine cubes. Cut the leek into rings and rinse well with water to remove any sand between the layers, then drain. Set aside.
2. Heat up a large Dutch oven (or pot with a lid) and add some olive oil. Add the chorizo and brown from all sides. I used small chorizo sausages – if you got larger sausages, cut them into smaller pieces beforehand. When everything is nicely browned, remove from the pot and set aside.
3. Next, add the large mushroom pieces and fry/roast from all sides until nicely browned. If necessary, add some more oil. The mushrooms should lose a lot of volume – this takes about 4-5 minutes. Remove and set aside. Add more oil if needed, then add the diced mushrooms and fry/roast until nicely browned. The diced mushrooms will lose even more volume and water, so the process can take a little longer – about 8-10 minutes. If there is a lot of liquid in the pot you can add a little cornstarch to speed up the process a little (optional). Remove the browned mushrooms and set aside with the already browned mushrooms.
4. Add a bit more oil to the Dutch oven/pot for one last time (if required) and sauté the onions and garlic until soft and glossy. Add the diced celery and carrot and sauté as well for 2-3 minutes, stirring often. Next, add the leek and return all the mushrooms to the pan and cook for 4-5 minutes, stirring frequently.
5. Deglaze the veggies and mushrooms with the red wine and allow the wine to reduce a little, then add the veggie stock, the chunky tomatoes, and the chorizo. Add the dried oregano, thyme, and bay leaf and season well with salt and pepper. Reduce the heat, cover the Dutch oven/pot with a lid, and let simmer for about 90 minutes. Stir from time to time.
6. Drain the beans, add to the Dutch oven/pot, and mix in. Let the stew simmer for another 30 minutes or so. The sauce should have thickened quite a bit and should be bubbling nicely. If the stew still seems too thin, thicken the liquid with a little flour (optional). Serve the stew with some toasted bread, rice, or pasta.
Notes
Make something amazing in the kitchen!
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