🇮🇹 Italian

Mushrooms Soffritto

Name: Mushrooms Soffritto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2 tbsp Olive Oil; 1 tsp Dried Oregano; 400 g, sliced Mushrooms; 2, thickly sliced Carrot; 750 ml Stock or Broth; 2 stalks, diced Celery

🇮🇹 Italian

A slow-simmered italian pot of mushrooms, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 50 minutes from fridge to table.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Olive Oil2 tbsp
Dried Oregano1 tsp
Mushrooms400 g, sliced
Carrot2, thickly sliced
Stock or Broth750 ml
Celery2 stalks, diced

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the mushrooms well on all sides — real colour means real flavour.
2
Lift the mushrooms out, soften the onion and garlic in the same pot, then add the dried oregano.
3
Return the mushrooms, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh basil right before serving.

Chef's tip

Prep everything before the heat goes on — italian cooking moves fast once it starts.

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Watch how it's made

Video: ITALIAN GRANDMA'S SOFFRITTO SECRETS · on YouTube