stamp is a Dutch dish you make with mashed potato + a mashed vegetable. Often accompanied by flavour enhancers like bacon bits, fried onions, gravy, mustard, applesauce and a piece of meat. People often see it as a winter dish because the potatoes, carrots, onions, cabbages, leafy greens and sauerkraut used for it were the only vegetables available in the winter in the past. But taste-wise it’s great to eat year round. Your wallet will also be really happy with this stamp with mushrooms and chorizo or any other stamp!
The ingredients of the stamp with mushrooms and chorizo.
ome stamp in the Netherlands have their own unique name. Since this stamp is made from potato, carrots and onions it is technically called ‘hutspot’. In a classic ‘hutspot’ the onions are mashed into the stamp. In this stamp with mushrooms and chorizo the onions are used for the gravy instead.
Potatoes: For every stamp you use starchy potatoes. It’s a must even. You can’t get your stamp creamy without them. All-purpose will do too if no other option. If you somehow are in some real pickle and solely have waxy potatoes I would suggest to blend them after cooking and add some cornstarch to thicken it. But please just go for starchy if you can.
Carrots: You can use any type of carrot you like. I like to use the big chunky winter carrots because they are cheaper and less yummy to eat raw. I’d rather save the other sweeter carrots to snack on. You could even use canned carrots but fresh carrots give a nicer crunch.
Onion: I have used red onion on the picture because that’s what I had left. I usually use a yellow onion though. It doesn’t really matter which type of onion you use. You can also use shallots.
Mushrooms: I used fresh mushrooms but you can use canned mushrooms and dried mushrooms you have soaked beforehand. You can use any type of mushroom you like. Note; fresh mushrooms absorb the nice chorizo spices better.
Chorizo: I often use chorizo in my dishes because it is a cheap and tasty way to enrich your dishes. Chorizo is only good to eat 5-7 days after opening when stored in the fridge. In order to make the use of chorizo budget friendly I dice the chorizo and put it in the fridge. That way I can just grab a little bit every time I need it. You can also use other dried sausages. If you really want to make it 100% Dutch you would use a ‘metworst’, ‘boerenmetworst’ or ‘kosterworst’.
Leftovers: You can add leftovers like parsley, chives, cauliflower, rutabaga, parsnip, parsley root, pumpkin, turnip, kale, broccoli, spinach and radish to the stamp.
Stamp with Mushrooms and Chorizo
1
servings5
minutes15
minutes382
kcalIngredients
200 grams 7/8 cup Potatoes (starchy)
160 grams 2/3 cup Carrot
20 grams 1/8 cup Chorizo
1 1 Onion
125 grams 1/2 cup Mushrooms
Sat and Pepper to taste
Directions
- Peel the potatoes and carrots and chop them. Shape does not matter. The smaller the faster they will be cooked. Cook them in water with salt.
- Remove the skin from the chorizo and dice it. Cut the onion in rings. And clean and cut the mushrooms too if you use fresh ones.
- Add the nice onion rings and the chorizo to a pan with a little bit of water. The ugly parts you throw in with the potatoes and carrots.
- If the onions start to glaze and the chorizo losing fat you can add the mushrooms. If it starts to get too dry add a little bit of water. Repeat this until the mushrooms are done and you feel you have enough gravy.
- Drain the water from the potatoes and carrots and mash them with some salt. Add some water if you want it less dry. Server with the mushrooms and chorizo and onions and garnish with black pepper if preferred.
Notes
- Tip; add a tablespoon of Greek yoghurt, milk or almond milk instead of water to the stamp while mashing to make it more creamy.
Nutrition Facts
- Total number of serves: 1
- Calories: 382kcal
- Fat: 6.1g
- Carbohydrates: 73.5g
- Protein: 13.2g
