Mushroom Stew Recipe

Name: Mushroom Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup carrots, scrubbed, 1/4-inch dice; 2 cups Spanish onions, 1/4-inch dice; 1/4 cup celery, minced; 2 tablespoons garlic, minced; 2 cups oyster mushrooms, quartered; 2 cups assorted wild mushrooms (whatever's interesting at the market), cut into 1/2-inch pieces; 1 cup dry sherry; 1 cup dried porcini mushrooms; 1 quart chicken stock or vegetable stock; Pinch chopped fresh sage; 1 cup loosely packed fresh spinach, chopped; 1/2 cup enoki mushrooms, separated; Kosher salt and cracked black pepper; Garnish; White truffle oil; 1/2 cup grated Asiago cheese

Servings: persons

1 tablespoon olive oil
1 cup carrots, scrubbed, 1/4-inch dice
2 cups Spanish onions, 1/4-inch dice
1/4 cup celery, minced
2 tablespoons garlic, minced
2 cups oyster mushrooms, quartered
2 cups assorted wild mushrooms (whatever's interesting at the market), cut into 1/2-inch pieces
1 cup dry sherry
1 cup dried porcini mushrooms
1 quart chicken stock or vegetable stock
Pinch chopped fresh sage
1 cup loosely packed fresh spinach, chopped
1/2 cup enoki mushrooms, separated
Kosher salt and cracked black pepper
Garnish
White truffle oil
1/2 cup grated Asiago cheese

1
In a large saucepan, heat the olive oil over high heat for 2 minutes, or until smoking hot. Decrease the heat to medium-high, and then add the carrots, onions, and celery. Saute the mixture for 5 minutes or until the ingredients are nearly caramelized.
2
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3
Add the garlic and the oyster and wild mushrooms, and then continue to saute the mixture for an additional 5 minutes, or until the vegetables are nearly browned. Immediately deglaze the pan with the sherry, and then bring to a boil for 1 minute.
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5
Add the dried mushrooms and the chicken or vegetable stock. Bring to a boil, decrease the heat to low, and simmer until the soup reaches the desired consistency. Swirl in the sage, spinach, and enokis, and then remove from the heat. Season it with the salt and pepper.
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To serve, evenly distribute the soup among serving bowls, drizzle with the truffle oil, and garnish with the Asiago cheese.

292

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 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup carrots, scrubbed, 1/4-inch dice, 2 cups Spanish onions, 1/4-inch dice, 1/4 cup celery, minced, and more.

Yes, 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.

Mushroom Stew

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