Potato chowder with pan-roasted mushrooms and Scallions.

by alwaysrunningerrands

3 Comments

  1. alwaysrunningerrands on

    Ingredients:

    4 to 5 large Russet Potatoes, 4 to 5 Roma tomatoes, 1 medium onion, 16oz Portobello mushrooms, 4 cups vegetable stock, 5 cloves of garlic, one bunch of green scallions, half cup whole milk, 1 tsp ground turmeric, 2 teaspoons ground allspice, 1 teaspoon ground cumin, salt and pepper to taste.

    Cooking instructions:

    Step 1 – Chop onion, tomatoes, mushrooms and scallions. Peel and chop potatoes.

    Step 2 – Saute chopped mushrooms in a little bit of olive oil on medium heat for about 8 to 10 minutes. Set them aside. This serves as pan roasted mushrooms.

    Step 3 – In a saucepan, sauté chopped onions in a little bit of oil until golden brown. Add ground turmeric, minced fresh garlic, and chopped potatoes. Saute until potatoes are half-cooked. Add chopped tomatoes and cook until they get mushy.

    Step 4 – With a potato masher, mash everything coarsely so it’s partly smooth and partly chunky. Add vegetable stock, milk and spices. Let simmer for a couple of minutes. Check for salt and pepper. Mix in the roasted mushrooms and chopped scallions. Turn heat off. Garnish with chopped scallions. Enjoy!

  2. Alarming-Quiet-4788 on

    Uhmmm, that looks like coziness itself in a bowl, and I will be trying this soon, thank you!!

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