Fresh sausage stew with saffron milk cap mushrooms and potatoes
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Fresh butifarra sausage raw 400 g
- Potato peeled 600 g
- Saffron milk cap mushrooms 300 g
- Onion 150 g
- Garlic 6 g
- Pedro Ximénez wine 50 ml 50 g
- Extra virgin olive oil 30 g
- Bay leaf 1 leaf 0.2 g
- Water 800 ml 800 g
- Parsley 3 g
- Salt to taste 2 g
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Method
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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.
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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.
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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.
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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.
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