Fresh and Wild Mushroom Stew Recipe

Name: Fresh and Wild Mushroom Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Clean mushrooms, keeping colors separate, and trim tough stems.
2
(Save stems for stock.)
3
Slice mushrooms about 1/8-inch thick.
4
In a wide skillet, warm 2 tablespoons olive oil over medium high heat.
5
Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes.
6
Remove from pan and set aside.
7
Add 1 more tablespoon oil and turn heat to high.
8
Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes.
9
Lower heat to medium.
10
Add thyme, sage, red pepper and tomato paste.
11
Add tomatoes, stir well, and cook for 1 minute.
12
Season again with salt and pepper.
13
Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more.
14
Stir in reserved onions.
15
Add 1 cup mushroom broth and stir until thickened, about 1 minute.
16
Gradually add 1 more cup broth and cook for 2 minutes.
17
Sauce should have gravy-like consistency; thin with more broth if necessary.
18
Adjust seasoning.
19
(May be prepared to this point several hours ahead and reheated.)
20
Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat.
21
When butter begins to brown, add chanterelles, season with salt and pepper, and saute for about 2 minutes, until cooked through and beginning to brown.
22
Add garlic and parsley, stir to coat and cook 1 minute more.
23
Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl.
24
Accompany with polenta or pasta if you wish.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Fresh and Wild Mushroom Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh and Wild Mushroom Stew

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