SUCCULENT POTATO STEW WITH ASPARAGUS AND SHIITAKE MUSHROOMS

SUCCULENT POTATO STEW WITH ASPARAGUS AND SHIITAKE MUSHROOMS image

Yield 4 People

Number Of Ingredients 14

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3 pounds new yellow potatoes
2 garlic cloves, finely minced
1 onion, coarsely minced
3 tablespoons carrots, coarsely minced
3 tablespoons celery, coarsely minced
1 small leek, finely julienned (white bulb only)
1 cup dry white wine
2 1/2 cups vegetable broth or water
1 sprig thyme
16 asparagus tips
1/2 tablespoon olive oil
12 ounces shiitake mushroom caps, diced
2 tablespoons chives, finely minced
salt and freshly ground pepper

Steps:

Peel and wash the potatoes, slice into half-inch cubes, and empty into a heavy saucepot. Add the next eight ingredients after seasoning the vegetables with salt and pepper and mix gently. Add water if any potatoes are not submerged. Cover and cook on low heat until potatoes are fork-tender and liquid is nearly cooked off. While the potatoes cook, boil salted water in a saucepan and blanch the asparagus for four to five minutes until tender. Transfer immediately to an ice bath. When cool, drain and set aside. Just before the potato stew is cooked, heat the olive oil in a nonstick skillet. Add the mushrooms and saute over medium heat for 4 to 5 minutes. Add the asparagus and saute for about 2 more minutes. Season with salt and pepper. Garnish the stew with asparagus and mushrooms. Sprinkle with chives.