purple potato and portabela mushroom stew
8 medium purple potatoes
2 portabella mushroom caps
2 small or 1 large white onion
2 tbsp coconut oil or ghee
2 quarts of water
3 tbsp sour cream
salt, pepper to taste
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Wash the potatoes well and chop them up into small cubes. Put them in a pot with water and let simmer. Remove the foam as it forms. Wash the mushrooms and chop them also into small cubes. Peel and chop the onion. Roast onions in a frying pan with coconut oil for about 5 minutes and then add mushrooms. Keep roasting the mixture for another 5-8 minutes stirring constantly. Add to the potatoes, add salt, pepper. Simmer under the covered lid for about 10 minutes. Add sour cream and stir to blend it in smoothly. Cook for another 5 min.
Serve hot garnished with some sour cream.
2 portabella mushroom caps
2 small or 1 large white onion
2 tbsp coconut oil or ghee
2 quarts of water
3 tbsp sour cream
salt, pepper to taste
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Wash the potatoes well and chop them up into small cubes. Put them in a pot with water and let simmer. Remove the foam as it forms. Wash the mushrooms and chop them also into small cubes. Peel and chop the onion. Roast onions in a frying pan with coconut oil for about 5 minutes and then add mushrooms. Keep roasting the mixture for another 5-8 minutes stirring constantly. Add to the potatoes, add salt, pepper. Simmer under the covered lid for about 10 minutes. Add sour cream and stir to blend it in smoothly. Cook for another 5 min.
Serve hot garnished with some sour cream.