The white stew with mushrooms is a dish I prepared mainly for my kids and my husband… on the one hand because I don’t eat mushrooms and on the other because I’m on a diet and can’t pair main courses with anything else, also because then I wouldn’t be able to have the side dish I’m allowed to eat.
Even though I’m on a diet, I haven’t stopped cooking, since I have my family as guinea pigs who taste the dishes, and therefore the recipes I propose are tested and sure to succeed.
I assure you that your guests will be delighted, and this main course will make a great impression!!!
Try making my recipe and let me know if you liked it!
Approx. 577 kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for making White Stew with Mushrooms
- 1.76 lbs Veal Stew Meat
- to taste Salt
- to taste Pepper
- 2 tbsps Extra Virgin Olive Oil
- 1 tbsp Extra Virgin Olive Oil for the mushrooms
- 1 Medium Onion
- 1/4 cup White Wine
Tools
- 1 Pan non-stick pan
Preparation of White Stew with Mushrooms
In a non-stick pan, add the extra virgin olive oil, thinly slice an onion and sauté it over medium heat for a few minutes.
Meanwhile, cook the champignon mushrooms in a pan with a tablespoon of extra virgin olive oil, lightly salt and cook for about 8-10 minutes.
When the onion is golden, add the stew meat and cook, turning it often in the pan for a few minutes, add the white wine and cook for another 3-4 minutes, then add the mushrooms, salt, pepper and mix well, cover with a lid and let cook covered for about 15 minutes, checking the cooking.
