Mushroom Potato Stew

It's officially winter. I'm not very happy about it. I don't really enjoy the cold, or cold weather sports, or snow, or sleet, or driving with idiots that aren't cautious. You know what I do enjoy? Stews and soups. You know what else I enjoy? Making dinner primarily out of my pantry.

This recipe is brought to you by Italian Two Easy, Simple Recipes from the London River Cafe by Rose Gran and Ruth Rogers. There are some real winners in that book. There are also some... questionable recipes. Zucchini Squid Spaghetti anyone? It's a book filled with fairly simple foods, and a lot of very easy pairings. Check it out if you like paired down Italian foods. I have changed the recipe a bit to suit my needs, so you'll be getting my version of it.

Ingredients
Olive oil
1/4 c Orzo pasta
16 oz baby bella mushrooms, sliced or coarsely chopped
3 medium potatoes, peeled and diced
1 red onion, finely chopped
3 garlic cloves, smashed and finely chopped
1 Tbsp fresh parsley, chopped
1 Tbsp sage, chopped (can use 1/2 tsp dried)
4 c beef broth
1 Bay leaf
1 14 oz can crushed tomatoes, with juice

Cook the orzo according to package directions. Drain and set aside.

In the bottom of your pot heat your olive oil. Saute onion, half the garlic, and herbs and cook until soft. Add the potatoes and saute until they begin to brown slightly. Stir in tomatoes and broth. Simmer until vegetables are softened. While veg is cooking in another pan saute your mushrooms with the remaining garlic, you'd like them to have some color, so don't crowd them. Once your mushrooms are browned and your veg has softened go ahead and add the mushrooms and orzo to the pot. Stir together. Serve with a drizzle of olive oil.








Onion, parsley, garlic.

Add the potatoes and spices.

Tomatoes

Stock

Saute the mushrooms

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