Best 5 Fresh And Wild Mushroom Stew Recipes

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In the realm of culinary delights, few dishes can rival the symphony of flavors found in a fresh and wild mushroom stew. This rustic dish, brimming with earthy aromas and a captivating blend of textures, is a testament to the bounty of nature. Whether you're a seasoned forager or a culinary novice, embarking on a journey to create the perfect mushroom stew is an experience that will leave your taste buds tantalized and your spirit uplifted.

Here are our top 5 tried and tested recipes!

FRESH AND WILD MUSHROOM STEW



Fresh and Wild Mushroom Stew image

Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds cultivated brown mushrooms, like shiitake, cremini or portobello
1/2 pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
Extra virgin olive oil
1 large onion, diced
Salt and pepper
1 teaspoon chopped thyme
1 teaspoon chopped sage or rosemary
Pinch red pepper flakes or cayenne
1 tablespoon tomato paste
3 small ripe tomatoes, peeled, seeded and chopped
1 tablespoon all-purpose flour
Porcini broth, heated, or use chicken or vegetable broth
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons chopped parsley

Steps:

  • Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
  • In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
  • Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
  • Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
  • Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams

MUSHROOM STEW



Mushroom Stew image

This is a delicious, hearty, heart-friendly vegetarian stew. I serve it with polenta, but it would be equally yummy ladled over mashed potatoes, sweet mashed potatoes or rice. Garnish with fresh herbs.

Provided by Allyson

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h25m

Yield 4

Number Of Ingredients 13

½ ounce dried mushrooms (such as porcini)
1 cup hot water, or as needed
2 tablespoons extra-virgin olive oil
1 yellow onion, minced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 pinch ground cloves
2 pounds assorted fresh mushrooms, cut into bite size pieces
salt and ground black pepper to taste
1 ½ pounds tomatoes - peeled, seeded, and chopped
1 quart vegetable stock, or as needed
8 ounces instant polenta
4 teaspoons chopped fresh parsley, or as desired

Steps:

  • Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
  • Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme, and cloves and cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
  • Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
  • Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.

Nutrition Facts : Calories 424.2 calories, Carbohydrate 65.4 g, Cholesterol 4.2 mg, Fat 12.8 g, Fiber 10.1 g, Protein 17.7 g, SaturatedFat 2.4 g, Sodium 988.3 mg, Sugar 16.2 g

WILD MUSHROOM STEW



Wild Mushroom Stew image

This wild mushroom stew is a dish that combines different types of mushrooms. Types of mushrooms may vary, and how many types of mushrooms you use is also up to you.

Provided by Tao,RN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Mushroom

Time 50m

Yield 2

Number Of Ingredients 11

3 tablespoons vegetable oil
2 cups beech mushrooms
2 cups oyster mushrooms, sliced
1 cup shiitake mushrooms, chopped
½ cup chicken stock
½ teaspoon salt
1 tablespoon water
1 teaspoon cornstarch
2 tablespoons diced red bell pepper
2 tablespoons sliced green onions
1 teaspoon ground white pepper

Steps:

  • Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
  • Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
  • Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
  • Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 15 g, Cholesterol 1 mg, Fat 21.2 g, Fiber 4.1 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 645.2 mg, Sugar 3.9 g

WILD-MUSHROOM AND POTATO STEW



Wild-Mushroom and Potato Stew image

Categories     Soup/Stew     Mushroom     Potato     Sauté     Stew     White Wine     Fall     Bok Choy     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 medium onions, coarsely chopped
1 pound assorted wild mushrooms (such as crimini and stemmed shiitake), coarsely chopped
1/2 cup dry white wine
1 teaspoon dried thyme
2 1/2 cups vegetable broth
1 3/4 pounds white-skinned potatoes, peeled, cut into 3/4-inch cubes
2 large carrots, peeled, cut into 1/2-inch-thick rounds
1/4 cup soy sauce
1 large head of bok choy, cut crosswise into 1/2-inch-wide slices

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add mushrooms; sauté until tender, about 8 minutes. Add wine and thyme; boil until liquid is reduced by half, about 1 minute. Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes. Stir in bok choy; simmer uncovered until tender, about 8 minutes.
  • Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork. Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes. Season with salt and pepper; serve.

DAVID WALLACH'S WILD-MUSHROOM STEW



David Wallach's Wild-Mushroom Stew image

Provided by Andrew Arons

Categories     dinner, for one, main course

Time 50m

Yield One dinner serving

Number Of Ingredients 15

1/8 cup dried morels
1/8 cup dried porcini
3 cups water
3 tablespoons olive oil
1/4 cup each of two other types of fresh mushrooms (such as shiitake, oyster, etc.), sliced
1/2 medium leek, diced
1 small new potato, peeled and diced
1 small carrot, peeled and diced
1/4 cup celery root, peeled and diced
1 medium artichoke heart sliced in 1/4-inch pieces (use either fresh or a high quality canned artichoke bottom)
1/2 bay leaf
1/2 teaspoon fresh lemon thyme, chopped (or use fresh thyme)
1/2 teaspoon Italian parsley, chopped
Salt and freshly ground pepper to taste
Juice of 1/2 lemon, if desired

Steps:

  • In a medium-sized saucepan, combine the dried morels and porcini with the water. Bring to a simmer, then remove from heat and let steep for 30 minutes.
  • In a medium-sized saute pan, heat 2 tablespoons of the olive oil. When the oil is hot, add the fresh mushrooms and cook over high heat until the edges of the mushrooms are golden brown. Remove the mushrooms from the pan and set aside.
  • Put the remaining tablespoon of olive oil in the saute pan and heat over a medium flame. Add the leek and saute until translucent.
  • Bring a medium pot of lightly salted water to the boil. Add the new potato and cook until it is tender but firm, about 2 minutes. Remove the potato from the water with a slotted spoon and reserve. Then add the carrot to the boiling water and blanch for about 2 minutes, or until the carrot is cooked al dente. Remove the carrot with a slotted spoon, refresh in cold water and set aside. Then add the celery root to the boiling water and cook for about 2 minutes or until the celery root is al dente. Drain from the water, refresh in cold water and set aside.
  • Drain the mushroom broth through a fine mesh strainer and reserve the broth. Roughly chop the reconstituted mushrooms. Put the mushroom broth in a medium-sized saucepan and add the sauteed mushrooms, the reconstituted dried mushrooms, the cooked vegetables, the sliced artichoke, the bay leaf, chopped lemon thyme and parsley. Simmer gently for 15 to 20 minutes.
  • Season the stew with salt and pepper to taste. Add a splash of lemon juice to bring out the mushroom flavor. Serve with a hearty bread such as seven-grain or black bread.

Tips for Making Fresh and Wild Mushroom Stew

  • Use a variety of mushrooms. This will give your stew a more complex flavor. Some good choices include cremini, shiitake, oyster, and chanterelle mushrooms.
  • Clean the mushrooms thoroughly. Use a damp cloth to wipe away any dirt or debris. You can also rinse the mushrooms under cold water, but be sure to dry them thoroughly before cooking.
  • Sauté the mushrooms before adding them to the stew. This will help to brown them and bring out their flavor.
  • Use a good quality broth. This will make a big difference in the flavor of your stew. Look for a broth that is made with real ingredients and has a rich flavor.
  • Don't overcook the stew. Mushrooms are delicate and can easily become tough if they are overcooked. Simmer the stew for just until the mushrooms are tender.
  • Serve the stew with a side of crusty bread or rice. This will help to soak up the delicious broth.

Conclusion

Fresh and wild mushroom stew is a hearty and flavorful dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious mushroom stew that will impress your family and friends.

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