A Succulent Portobello Mushroom & Potato

 Stew in a Sealed Casserole


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Degree of Difficulty:




Time Needed:

20 minutes

Baking Time:

45 minutes to 1 hour






For the Stew


Portobello mushrooms cut into 1/4 inch thick pieces

3 pounds



Garlic cloves, finely minces


Onion, split in half and minces

1/2 cup

Carrots, coarsely minced

1/2 cup

Celery, coarsely minced

1 small

Ear of fresh young corn, kernels cut from the cob

1 sprig


1/2 + 1/2 tablespoon

Olive oil

1 cup

Dry white wine


Salt and freshly ground pepper


For the Spinach salad

1 tablespoon

Sherry vinegar or Balsamic vinegar

1/2 teaspoon

Dijon mustard

3 tablespoons

Virgin olive oil

1 small

Garlic clove, minced

1 tablespoon

Shallot, chopped finely

3/4 pounds

Young spinach, washed, dried and stemmed


For the seal

1 cup


1/2 cup


1 1/2 tablespoon



Special equipment suggested:

1 medium sized ovenproof earthenware terrine or casserole with lid



Place the Portobello mushrooms in a sauté pan with 1/2 tablespoon olive oil and cook over high heat for about 4 to 5 minutes, until the liquid is evaporated. Set aside and let cool. Preheat the oven to 400 degrees F. Peel and wash the potatoes, slice them thinly and evenly into rounds 1/8 inch thick. Transfer the potatoes into a large mixing bowl. Add the garlic, onion, carrot, celery, corn, thyme and Portobello mushroom. Season the vegetables and toss gently.

Using 1/2 tablespoon olive oil, grease lightly an earthenware terrine. Transfer the potatoes into the terrine. Pour on the white wine and add enough water or vegetable broth to barely cover the top of the potatoes. Cover the terrine.


New seal the join between lid and terrine hermetically and to prevent the cooking liquid from evaporating, make a paste by blending the flour, water and oil. Form into a rope shape and press it onto the rim of the terrine to seal completely. Transfer to the oven for about 45 minutes t o1 hour. By this time the potatoes should be beautifully tender. Cut around the lid to break the pastry seal and lift off the cover. Serve directly from the terrine. What a delicate aroma!



Serve a young spinach salad on the side and fresh rustic bread, such as Black Olive Bread.


Spinach Salad:

To prepare the vinaigrette, whisk together the vinegar, mustard, salt and pepper in a mixing bowl. Whisk in the olive oil, garlic and shallot until emulsified.  Toss gently the spinach leaves with the vinaigrette and adjust the seasoning if necessary


Hubert Keller

Chef / Owner