Spicy Mushroom Stew With Home Made Gnocchi

In most Eastern-European countries, stew is everything. Hungary, where I’m from, is no different, we have all sorts of stews including goulash, which Hungarians eat as a soup with more liquid. I know, we’re weird. The Hungarian cuisine is of course heavy in meat dishes. Luckily, a lot of meat based dishes can be turned into a lovely vegetarian meal quite easily. My mum used to make a great mushroom stew, but it can be a little bit bland for some tastes. So I spiced it up a little bit and decided to serve it with home made gnocchi (dead easy, don’t get scared!) instead of the traditional Hungarian pasta pearls. (That is something I don’t have the time and the patience to make.)
Although the word “stew” somehow indicates that it’s heavy and fulfilling, this dish is lovely both in summer and in winter, not heavy at all. Well, as long as you can resist eating too much gnocchi, which I find very hard! I’m all for pasta and bread. Requires about an hour of your time to prepare this yummy dish.

Ingredients for Spicy Mushroom Stew

For the spicy mushroom stew

• chestnut mushrooms, thickly sliced or quartered. You can also use white cup mushrooms
• portobello or portobellini mushrooms
• onion
• 100ml wine of any kind, it really can be any wine white, rose or red. Even sherry to be honest.
• red bell pepper. Can be Romano peppers too.
• tomatoes
• creme fraiche
• full fat greek yogurt
• olive oil
• fresh parsley
• lazy chilli or chilly flakes –  it really depends on how much spicy you can tolerate
• ground, sweet paprika – no Hungarian dish without it!
• flour

For the gnocchi:

• potatoes (you’ll need 250g cooked, mashed potatoes), diced
• flour
• egg

How to Make Spicy Mushroom Stew With Home Made Gnocchi

No need to add water as the mushroom will produce some liquid when cooking.

Caramelise the onion on the oil for 15 minutes using low heat. Let them turn golden brown. Use a large pan. This will allow you to make a creamier, tastier sauce. Add the paprika, the chilli and the wine. Cook it for 5 minutes. Add the vegetables, simmer for 5 minutes, then comes the parsley in. Cover it and cook it for 15 minutes. In a small bowl, mix the creme fraiche, the yogurt and the flour, then add the mixture to the mushroom stew, bring it to boil. Reduce heat and cook it for a further 10 minutes.

To prepare the gnocchi, cook 2 large potatoes until they are cooked, but still a bit firm, approximately 10 minutes when diced. Mash them with a fork, let it cool and measure 250g of mashed potatoes. Add the flour and the egg and combine well using your hands, forming a bread like dough.

(For the future: all you have to remember is the measurements: 250-250-1. Easy.)

Divide your dough into 3-4 portions and form snakes of approximately 1.5cm diameter of each dough ball. Keep dusting with some extra flour to avoid stickiness. Cut them into 2-2.5cm diameter pieces.

Bring the water boil in a large pan, add your gnocchi and cook them for 3 minutes or until they start to rise to the top. Drain them and all done.

Serve it immediately.

Spicy Mushroom Stew With Home Made Gnocchi

Spicy Mushroom Stew With Home Made Gnocchi

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Ingredients

  

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For the spicy mushroom stew

• 250 g chestnut mushrooms thickly sliced
• 250g portobello or portobellini mushrooms thickly sliced
• 1 medium yellow onion chopped finely
• 100 ml wine (of any kind)
• 1 red bell pepper chopped
• 2 2 beef tomatoes or similar chopped
• 200 ml creme fraiche
• 3 heaped tbsp full fat greek yogurt
• 3 tbsp olive oil
• 2 handfuls fresh, chopped parsley
• 2 tsp lazy chilli or 1/2 tsp chilly flakes or as spicy as you'd like
• 2 tbsp ground sweet paprika
• 1 tbsp flour
• salt and pepper to taste

For the gnocchi:

• 2 large potatoes diced, cooked and mashed you'll need 250g cooked, mashed potatoes
• 250 g plain flour
• 1 egg
• 1/2 tsp salt

Instructions

 

• Caramelise the onion on the oil for 15 minutes using low heat. Let them turn golden brown. Use a large pan. This will allow you to make a creamier, tastier sauce.

  Add the paprika, the chilli and the wine. Cook it for 5 minutes.

  Add the vegetables, simmer for 5 minutes, then comes the parsley in. Cover it and cook it for 15 minutes.

  In a small bowl, mix the creme fraiche, the yogurt and the flour, then add the mixture to the mushroom stew, bring it to boil. Reduce heat and cook it for a further 10 minutes.

  No need to add water as the mushroom will produce some liquid when cooking.
  
• To prepare the gnocchi, cook 2 large potatoes until they are cooked, but still a bit firm, approximately 10 minutes when diced. Mash them with a fork, let it cool and measure 250g of mashed potatoes.

  Add the flour and the egg and combine well using your hands, forming a bread like dough.

  Divide your dough into 3-4 portions and form snakes of approximately 1.5cm diameter of each dough ball. Keep dusting with some extra flour to avoid stickiness. Cut them into 2-2.5cm diameter pieces.

  Bring the water boil in a large pan, add your gnocchi and cook them for 3 minutes or until they start to rise to the top. Drain them and all done.
  
• Serve all immediately.
  

Keyword mushroom stew gnocchi

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