When a pure white blanket of snow covers everything outside, having a pot of toasty warm, well cooked potato is nothing but wonderful. With a minimal amount of kitchen time, all you need to prepare this dish is patience. Let this drool-worthy dish simmer to perfection in your slow cooker while you relax on the couch with your favorite book. Hooray for the slow cooker!
I used to cook with my slow cooker a few times a week while I was in graduate school. Brad bought me a timer so I transferred my inexpensive slow cooker into a deluxe programmable timed cooker. This allowed me to start and stop the cooking of meat dishes at the precise time while I was at school. Since our diet is more plant-based these days, I moved my slow cooker to the not-often-used-tool zone in my kitchen.
Root vegetables were staple winter food when I was growing up. My mom would often make a carrot and potato stew. With winter here again, it’s time to wake up my slow cooker. I added some pre-soaked shiitake mushrooms, carrots, and potatoes with some fennel seeds in the slow cooker. A few hours later, the smell in the house evoked memories from the past from when I was a kid.
Cooking shiitake mushrooms can sometimes require a longer simmering time to make them soft. For this reason, using the slow cooker is definitely your best choice. During the slow cooking/simmer time, all the meaty and woody flavors of shiitake mushrooms are infused into the carrot and potato. With 7 simple ingredients, you can easily make this Chinese style shiitake mushroom carrot potato dish. I hope this dish will give you that comfort you are looking for on these chilly winter days.
This slow cooker shiitake mushroom carrot potato recipe is full of Asian flavor. The well-cooked shiitake mushrooms are soft.
- 7 medium size dry shiitake mushrooms
- 2 pounds potatoes white or yellow, peeled
- 3 medium size carrots
- 2 tablespoons soy sauce gluten-free if desired
- ½ teaspoon salt
- ½ teaspoon fennel seeds
- 1 tablespoon vegetable oil
- Soak dry shiitake mushrooms in hot water for at least 20 minutes until they are soft. Trim off the hard stems and cut them into bite-size pieces.
- Clean and peel potatoes. Cut potatoes and carrots into approximately 1½” pieces so they can be cooked evenly with the shiitake mushrooms.
- Use cooking spray to coat the slow cooker. Toss together all the ingredients in the slow cooker. Cover with lid and let it cook on high for 3 hours.