FRESH AND WILD MUSHROOM STEW
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
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
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Los Leggett
[email protected]I'm not a big fan of mushrooms, but I decided to give this recipe a try and I'm so glad I did!
Yvonne Kendi
[email protected]This stew is so easy to make and it's so delicious!
Randy Boateng
[email protected]I made this stew for a party and it was a huge success! Everyone loved it.
Raja Attique
[email protected]This stew is perfect for a cold winter night. It's hearty and filling, and the flavors are amazing.
arbin tamang
[email protected]I'm not a big fan of mushrooms, but I decided to give this recipe a try and I'm so glad I did! The stew is flavorful and satisfying.
Deeq Yate
[email protected]This stew is so easy to make and it's so delicious! I love the combination of mushrooms and the creamy sauce.
Justin Menuba
[email protected]I made this stew for a party and it was a huge success! Everyone loved it. I will definitely be making this again.
John Wadih
[email protected]This stew is perfect for a cold winter night. It's hearty and filling, and the flavors are amazing. I will definitely be making this again.
Isata Mansaray
[email protected]I'm not a big fan of mushrooms, but I decided to give this recipe a try and I'm so glad I did! The stew is flavorful and satisfying. I will definitely be making this again.
Bridget Harris
[email protected]This stew is so easy to make and it's so delicious! I love the combination of mushrooms and the creamy sauce. I will definitely be making this again.
hiran limbu
[email protected]I made this stew last night and it was a hit with my family! The kids loved it too. I added some extra vegetables to the stew, such as carrots and celery, and it turned out great. I will definitely be making this again.
Agrima Basnet
[email protected]This mushroom stew is amazing! I followed the recipe exactly and it turned out perfectly. The flavors are rich and complex, and the stew is hearty and filling. I will definitely be making this again.