Wild Mushroom Stew Recipe

Name: Wild Mushroom Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound wild mushrooms, cleaned and stemmed; 2 tablespoons minced shallots; 1/2 cup peeled, seeded, and chopped tomatoes; 1 tablespoon chopped garlic; 4 cups veal reduction; 2 tablespoons truffle oil; 2 tablespoons butter; 1/4 cup chopped green onions; 10 new potatoes, cooked, hot; 1 cup truffle emulsion; 1/2 cup grated Parmigiano-Regginao cheese; 1 small truffle; Salt and black pepper; 2 tablespoons chopped chives

Servings: persons

2 tablespoons olive oil
1 pound wild mushrooms, cleaned and stemmed
2 tablespoons minced shallots
1/2 cup peeled, seeded, and chopped tomatoes
1 tablespoon chopped garlic
4 cups veal reduction
2 tablespoons truffle oil
2 tablespoons butter
1/4 cup chopped green onions
10 new potatoes, cooked, hot
1 cup truffle emulsion
1/2 cup grated Parmigiano-Regginao cheese
1 small truffle
Salt and black pepper
2 tablespoons chopped chives

1
In a large saute pan, heat the olive oil.
2
When the oil is hot, add the mushrooms and saute for 3 to 4 minutes.
3
Add the shallots and tomatoes and saute for 2 minutes.
4
Add the garlic and saute for 1 minute.
5
Season with salt and pepper.
6
Add the veal reduction and bring the liquid up to a boil.
7
Reduce to a simmer and reduce the liquid by 1/2, about 4 to 5 minutes.
8
Stir in the truffle oil.
9
Mount in the butter.
10
Using the back of a spoon, gently smash each potato.
11
Season the potatoes with salt and pepper.
12
To assemble, spoon a small pool of the truffle emulsion in the center of each plate.
13
Lay the smash potatoes in the center of the truffle emulsion.
14
Spoon the mushroom stew over each potato.
15
Sprinkle the stew with the grated cheese.
16
Shave the truffles over each plate.
17
Garnish with chives

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound wild mushrooms, cleaned and stemmed, 2 tablespoons minced shallots, 1/2 cup peeled, seeded, and chopped tomatoes, and more.

Yes, 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.

That's it — enjoy your meal!

Wild Mushroom Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions