Easy

Fresh sausage stew with saffron milk cap mushrooms and potatoes

Name: Fresh sausage stew with saffron milk cap mushrooms and potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 400 g Fresh butifarra sausage (raw); 600 g Potato (peeled); 300 g Saffron milk cap mushrooms; 150 g Onion; 6 g Garlic; 50 g Pedro Ximénez wine (50 ml); 30 g Extra virgin olive oil; 0.2 g Bay leaf (1 leaf); 800 g Water (800 ml); 3 g Parsley; 2 g Salt (to taste)

Total time1 h 5 min Preparation and possible waiting 20 min · Cooking 45 min

Preparation and possible waiting: 20 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Sulphites: check label: Ingredient to check: Pedro Ximénez wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Fresh butifarra sausage.

Rating Not yet rated

A potato stew with fresh butifarra sausage and saffron milk cap mushrooms, thickened by the potato itself.

Jump to steps

20 minpreparation and possible waiting

45 mincooking

4servings

2.068 kcalwhole recipe

517 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 5 min Preparation and possible waiting 20 min · Cooking 45 min

Preparation and possible waiting: 20 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Clean the saffron milk cap mushrooms and cut large ones into pieces. Cut the butifarra into 3 cm chunks.
Brown the butifarra in the oil for 5 minutes and set aside.
Sauté the mushrooms in the same casserole for 4 minutes and remove.
Chop the onion and garlic and soften in the same casserole over medium heat for 8 minutes.
Pour in the Pedro Ximénez and boil for 2 minutes, scraping the base with a spoon.
Break the potatoes into rough 3 cm chunks and add with the bay leaf, 800 ml water and a pinch of salt. Partially cover and simmer for 15 minutes.
Return the butifarra and mushrooms with their juices and cook for another 15 minutes until the potatoes are tender.
Check that the butifarra reaches 70°C for 2 minutes in the centre. Mash two potato pieces into the broth and stir to thicken. Remove the bay leaf, adjust the salt and serve with chopped parsley.