An Andean stew that captures the character of the highlands through mushroom umami and fresh huacatay. Warm, comforting, and mellow in texture, it celebrates the harvest with rustic depth and a generous, home-style finish.
The mushroom kapchi should be creamy, not watery. Clean the
Turn what you find into an experience you can actually bring to your kitchen.
Melt the butter in a pot and sauté the red onion for 6 minutes, until soft and sweet. Add the garlic, ají panca, cumin, and pepper; cook for 2 more minutes, until the sofrito smells deep.
Add the yellow potato, fava beans, water, and salt. Cook partially covered for 12 minutes, until the potato is almost tender and the fava beans keep their color.
Add the mushrooms. Cook for 5 minutes, stirring gently, until they smell earthy and turn tender without shrinking away completely.
Beat the eggs with the evaporated milk and lower the heat. Pour the mixture in slowly, stirring constantly for 2 minutes, until the stew looks mellow and creamy without scrambled egg curds.
Add the fresh cheese, huacatay, spearmint, and rocoto if you want it brighter. Cook for 1 minute and turn off the heat. Serve hot, with intact potato pieces, visible mushrooms, and a well-bound creamy sauce.
