I cooked up this stew one a cold winter night and I absolutely love the mix of strong mushroom flavours and sweet cranberries (watch my friend Anders harvest cranberries here). I used some stew pieces of beef and dried black trumpet mushrooms, but you could easily switch for pork and chanterelles depending on what you can find in the store.
This is what you need:
- Beef/pork/chicken chopped in pieces
- 1 yellow onion
- ~ 6 mushrooms (champignions)
- dried black trumpet mushrooms or winter chanterelles
- a handfull of dried cranberries
- 150ml cream
- worcestershire sauce
- 1 clove of garlic
- salt & pepper
- ½ a sweet potato
This is how you do it:
Chop potatoes and sweet potato into wedges and bake with some oil in the oven at 200°C for about 30-40 min.
Fry the meat until it gets some colour, add the onion, the garlic and the champignions. After they have fried for a little while, add some water and the dried mushrooms, worcestershire sauce, spices and the cream.
Let it cook until the meat is cooked through and most of the water has boiled off. If you want the sauce a bit thicker, sieve some corn starch into it in the end.