Mushroom kapchi, also called capchi de hongos or kapchi de callampas, is a creamy stew from Peru’s Andean cuisine, especially associated with Cusco. You make it with fresh mushrooms, tender fava beans, potatoes, fresh cheese, milk, and aromatic herbs such as huacatay, paico, and mint.
Traditionally, cooks use seasonal callampas that appear during the rainy season in highland areas. It is a comforting dish with a soft texture and fresh herbal flavor, usually served hot with fluffy white rice or boiled potatoes. Kapchi belongs to the Andean food tradition of Cusco and Ayacucho, and mushroom versions are part of that wider culinary family.
Ingredients
- 500 g fresh edible mushrooms, cleaned and cut into strips (5 cups)
- 400 g fresh shelled fava beans (2½ cups)
- 500 g yellow potatoes or native potatoes, peeled and cut into medium cubes
- 180 g red onion, finely chopped (1 large onion)
- 15 g garlic, minced or blended (3 cloves)
- 30 g ají amarillo paste (2 tablespoons)
- 15 g ají mirasol paste (1 tablespoon)
- 30 ml vegetable oil (2 tablespoons)
- 500 ml hot water (2 cups)
- 240 ml evaporated milk (1 cup)
- 220 g crumbled fresh white cheese (1¾ cups)
- 3 large eggs
- 15 g fresh huacatay, chopped (3 tablespoons)
- 10 g fresh paico, chopped (2 tablespoons)
- 10 g fresh mint, chopped (2 tablespoons)
- 4 g ground cumin (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 8 g salt (1½ teaspoons), or to taste
- 360 g cooked white rice for serving (2½ cups)
Preparation
- Clean the mushrooms, remove any dirt with a damp cloth or soft brush. Cut them into medium strips and set aside. Do not soak them, since mushrooms can absorb too much water and lose their texture during cooking.
- Make the seasoning base, heat the oil in a wide pot and cook the onion over medium heat until translucent. Add the garlic, ají amarillo paste, ají mirasol paste, cumin, and black pepper. Cook for 5 to 6 minutes, stirring often, until thick and fragrant.
- Cook the potatoes and fava beans, add the potatoes and fava beans to the seasoning base. Stir well, pour in the hot water and salt, partially cover the pot, and cook over medium heat for 15 minutes, until the potatoes begin to soften.
- Add the mushrooms, stir in the sliced mushrooms and cook for another 8 to 10 minutes. Stir gently so the potatoes do not break apart. The mushrooms should be fully cooked and juicy while still holding their shape.
- Make the kapchi creamy, reduce the heat and add the evaporated milk, huacatay, paico, and mint. Cook for 4 minutes, stirring gently, until the stew is creamy and aromatic.
- Add the cheese and eggs, stir in the crumbled fresh cheese. Beat the eggs in a separate bowl, slowly pour them into the stew, and stir gently for 2 to 3 minutes, until they form soft ribbons. Taste and adjust the salt.
- Serve hot, let the kapchi rest for 3 minutes and serve it with fluffy white rice. It should be thick and creamy, with visible potato pieces, tender fava beans, fresh cheese, and mushrooms.
Chef’s Tips
- Use only mushrooms identified as edible and obtained from a safe source. Do not gather or eat wild mushrooms without expert identification.
- Add the mushrooms after the potatoes have started cooking so they keep a better texture.
- Do not boil aggressively after adding milk and cheese, or the stew can lose its creamy consistency.
- Add the herbs near the end to preserve their fresh aroma.
- If the kapchi becomes too thick, add 60 ml hot water (¼ cup) and stir gently.
Traditional Variations
In Cusco, kapchi may be prepared with seasonal Andean mushrooms, often called callampas, together with fava beans, potatoes, fresh cheese, and milk. Some families add more huacatay or replace part of the milk with cream, depending on local custom.
Kapchi also exists in broad bean and other seasonal Andean versions. The mushroom style keeps the creamy, herbal, home-style foundation that defines this stew.
How to Serve It
Serve mushroom kapchi hot in a deep bowl with fluffy white rice. You can finish each serving with extra crumbled fresh cheese and a few small huacatay leaves.
Traditionally, it pairs well with Peruvian ground chile, a light onion salad, and warm muña or anise tea.
Recommended Side Dishes
- Fluffy white rice
- Crumbled fresh white cheese
- Peruvian ground chile
- Peruvian onion salad with lime
- Muña tea
- Anise tea
A Cultural Note
Kapchi is closely tied to seasonal cooking in the Andes. In rural Cusco areas, mushrooms or callampas become more abundant during the rainy season, so this stew is often connected to that time of year.
The combination of Andean ingredients such as potatoes, fava beans, and herbs with milk and fresh cheese shows how regional cooking brings local harvests and family methods together in a creamy, warming meal.
Frequently Asked Questions
Use fresh mushrooms from a safe, reliable source, such as button mushrooms, oyster mushrooms, or correctly identified Andean callampas. Seasonal callampas are the most traditional choice in Cusco, but you should never eat wild mushrooms without expert identification. Choose mushrooms that are firm, clean, and free from any unpleasant odor.
You can, but tender fava beans are important to the texture and Andean character of traditional kapchi. When they are unavailable, increase the potatoes and mushrooms slightly, although the result will be less close to the classic recipe. Do not replace them with dried legumes, since they require a different cooking process.
Clean them without soaking and add them after the potatoes are partially cooked. Cook the stew over medium heat and leave it only partially covered during the final stage. If the mushrooms release a lot of liquid, let the stew simmer gently for a few minutes before adding the milk and cheese.
Yes. Store it covered in the refrigerator for up to 2 days. Reheat it over low heat and add 30 to 60 ml of milk or hot water, stirring gently. Avoid a strong boil, since mushrooms can shrink too much and the cheese can affect the stew’s creamy texture.
