Nicoise Stew with Porcini Mushrooms Recipe

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 4 tomatoes, chopped
• 1 cup dried porcini mushrooms, soaked and drained
• 1 cup green beans, trimmed and cut in half
• 1 cup black olives, pitted
• 1 tbsp tomato paste
• 1 tbsp Herbes de Provence
• 2 cups vegetable broth
• Salt and pepper, to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until soft and fragrant, about 3 minutes.
3. Add the carrots, red and yellow peppers and sauté until slightly softened, about 5 minutes.
4. Add the chopped tomatoes and porcini mushrooms and stir to combine.
5. Add the green beans, black olives, tomato paste, Herbes de Provence and vegetable broth.
6. Bring the mixture to a simmer and let cook for 25 to 30 minutes, or until the vegetables are tender and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve hot, with crusty bread or over cooked rice or quinoa.

Verdict

This Nicoise Stew with Porcini Mushrooms is hearty, comforting and packed with flavor. The combination of vegetables, olives and mushrooms gives this dish a nice depth of flavor, while the Herbes de Provence add a lovely aromatic touch. Perfect for a cold winter day or a cozy dinner with friends.

Serving Suggestions

Serve hot, with crusty bread or over cooked rice or quinoa. Pair with a simple green salad or roasted vegetables for a complete meal.