Hearty German Eintopf with Mushrooms

Ingredients

Butter

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Mushrooms

8 ounces, sliced (button or cremini)

Potatoes

2 medium, diced

Carrots

2, sliced

Celery

2 stalks, sliced

Vegetable broth

4 cups

Bay leaf

1

Thyme

1 teaspoon, dried

Salt

to taste

Pepper

to taste

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat, allowing it to foam gently.
2. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
3. Incorporate the sliced mushrooms into the pot, cooking for an additional 5-7 minutes until they release their moisture and begin to brown, enhancing their umami flavor.
4. Stir in the diced potatoes, sliced carrots, and sliced celery, mixing well to ensure all vegetables are evenly coated with the buttery mixture.
5. Pour in the vegetable broth, then add the bay leaf and thyme. Season the mixture with salt and pepper to taste, adjusting as needed for your preference.
6. Bring the pot to a gentle boil, then reduce the heat and let it simmer uncovered for about 30 minutes, or until all the vegetables are tender and the flavors meld beautifully.
7. Once cooked, remove the bay leaf and taste for seasoning, adjusting if necessary.
8. Serve the mushroom eintopf hot, garnished with freshly chopped parsley for a burst of color and freshness.