Apple Mushroom Vegetable Stew

Serves 6 · 20 min prep · 45 min cook

Ingredients

• 1 lb cremini mushrooms
• 8 oz portobello mushrooms
• 2 medium Honeycrisp apples
• 3 medium carrots
• 2 celery stalks
• 1 large yellow onion
• 4 garlic cloves
• 1 lb Yukon Gold potatoes
• 5 fresh thyme sprigs
• 1 bay leaf
• 2 tbsp tomato paste
• 1 cup apple cider
• 4 cups vegetable broth
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp smoked paprika
• 3 tbsp chopped fresh parsley
• optional crusty bread for serving

Instructions

1. 1Wipe all mushrooms clean. Quarter the cremini and dice the portobello caps into hearty chunks so they stay meaty in the stew. Core and chop the apples into bite-size pieces with peel on.
2. 2Peel and slice the carrots into thick coins. Dice the celery and onion. Mince the garlic. Scrub the potatoes and cut into 3/4-inch cubes; leave skins on for rustic texture.
3. 3Heat olive oil in a heavy Dutch oven or large pot over medium-high heat. Add the mushrooms in batches if needed so they brown rather than steam. Cook until deeply golden and their liquid cooks off, 8 to 10 minutes total. Transfer browned mushrooms to a bowl.
4. 4In the same pot, add a splash more oil if dry and cook the onion, carrots, and celery with salt until the onion softens and edges color, about 6 minutes.
5. 5Stir in the garlic, tomato paste, and smoked paprika and cook until the paste darkens slightly and smells rich, 1 to 2 minutes.
6. 6Pour in the apple cider and scrape the bottom of the pot clean. Let it bubble and reduce by half, 2 to 3 minutes.
7. 7Return the mushrooms to the pot along with the potatoes, apple pieces, thyme sprigs, bay leaf, vegetable broth, remaining salt, and pepper. Bring to a lively simmer.
8. 8Reduce heat to medium-low, cover partially, and cook gently until the potatoes are tender and the apples have softened but still hold shape, 22 to 28 minutes. Stir once or twice so nothing sticks.
9. 9Remove and discard the thyme sprigs and bay leaf. Taste the broth and adjust salt or pepper. If you want a slightly thicker stew, mash a few potato pieces against the side of the pot and stir them back in.
10. 10Ladle into warm bowls, finish with a shower of chopped parsley, and serve with crusty bread for dipping while the stew is still steaming.