Stewed mushrooms with potatoes – a classic autumn dish

Autumn is rightfully called the mushroom season. Porcini, chanterelles, aspen mushrooms, Polish mushrooms, and others gathered during a «quiet hunt» can be stewed, fried, boiled, baked, pickled, salted, or even dried. Every cooking method has its charm, but the timeless classic is stewed mushrooms with potatoes. This dish is known for its rich aroma, pleasant flavor, and high nutritional value.

When prepared with unrefined sunflower oil, it becomes not only hearty but also very beneficial for your health. This natural oil is rich in omega-3 and omega-6 fatty acids that support lipid metabolism, as well as vitamins A, E, D, and K — essential for cardiovascular health and a strong immune system.
In addition, it contains a complex of minerals, phytosterols, and phospholipids that are vital for the normal functioning of the human body.

CraftOil™, a Ukrainian brand producing flavorful and healthy plant-based oils, offers fresh, 100% natural organic sunflower oil. It’s made from environmentally friendly raw materials on a certified press — without heat or chemical treatment and without oxidation.

Our sunflower oil is a «living» oil with a rich aroma, thick texture, and a natural vitamin-mineral profile. It’s perfect for cooking, as well as for use in sauces and marinades.

Visit our website to explore our selection of natural oils — you’ll definitely find one that suits your taste.

Ingredients

For prepare you need (for 4 serves):

• 1 kg potatoes;
• 300 g mushrooms;
• 1 onion;
• 1 bay leaf;
• 2 tsp salt;
• 1 tbsp sunflower oil;
• 4 garlic cloves;
• A pinch of black pepper;
• 1 bunch fresh dill (8–10 sprigs);

Step-by-step cooking instructions

Peel, wash, and roughly chop the potatoes (as for stew). Clean the mushrooms, rinse under running water, boil them in salted water for 10 minutes, and slice. (If you’re using oyster mushrooms, boiling isn’t necessary.) Finely chop the dill.

Peel and chop the onion and garlic. Sauté them in sunflower oil over medium heat until golden (about 10–15 minutes).

Add the mushrooms to the pan and cook for 5–7 minutes. Then add the potatoes. Once they start forming a light golden crust, season with the remaining salt and pepper, add the bay leaf, and pour in water to cover the ingredients halfway.

Reduce heat to low and stew for about 15 minutes. Remove from heat and let the dish rest for another 10 minutes.

Sprinkle with chopped dill before serving. If desired, top with sour cream or mayonnaise.

Tips:

For frying, you can also use camelina (wild flax) oil or sesame oil. You can find these and a special «Perfect frying set» at CraftOil – a Ukrainian store offering healthy products and certified oil-making equipment.