Wild Mushroom Stew With Gremolata Recipe

Name: Wild Mushroom Stew With Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stew:; 4 1/2 cups quartered shiitake mushrooms (about 8 ounces); 4 1/2 cups quartered cremini mushrooms (about 8 ounces); 1 (8-ounce) package button mushrooms, quartered; 1 1/2 tablespoons olive oil, divided; 2 cups thinly sliced leek (about 2 medium); 1 cup chopped fennel bulb (about 1 small bulb); 1 cup (1-inch-thick) slices carrot; 3/4 teaspoon salt, divided; 2 tablespoons low-sodium soy sauce; 1 teaspoon minced fresh or 1/4 teaspoon dried tarragon; 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme; 1 teaspoon chopped fresh or 1/4 teaspoon dried sage; 1 teaspoon honey; 1/8 teaspoon black pepper; 1 (14.5-ounce) can chopped tomatoes, undrained; 1 tablespoon cornstarch; 1 tablespoon water; Gremolata:; 2 tablespoons chopped fresh flat-leaf parsley; 1 teaspoon grated lemon rind; 1 garlic clove, minced

Servings: persons

Stew:
4 1/2 cups quartered shiitake mushrooms (about 8 ounces)
4 1/2 cups quartered cremini mushrooms (about 8 ounces)
1 (8-ounce) package button mushrooms, quartered
1 1/2 tablespoons olive oil, divided
2 cups thinly sliced leek (about 2 medium)
1 cup chopped fennel bulb (about 1 small bulb)
1 cup (1-inch-thick) slices carrot
3/4 teaspoon salt, divided
2 tablespoons low-sodium soy sauce
1 teaspoon minced fresh or 1/4 teaspoon dried tarragon
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried sage
1 teaspoon honey
1/8 teaspoon black pepper
1 (14.5-ounce) can chopped tomatoes, undrained
1 tablespoon cornstarch
1 tablespoon water
Gremolata:
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
1 garlic clove, minced

1
Preheat oven to 450u00b0.
2
To prepare stew, combine mushrooms and 1 tablespoon oil in a single layer on a jelly roll pan. Bake mushrooms at 450u00b0 for 30 minutes, stirring once.
3
Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add the leek, fennel, and carrot; cook 5 minutes. Sprinkle leek mixture with 1/4 teaspoon salt. Cover, reduce heat, and cook 10 minutes. Uncover; add the mushroom mixture, stock, and next 7 ingredients (stock through tomatoes). Bring to a boil. Reduce heat; simmer 5 minutes. Stir in 1/2 teaspoon salt. Combine cornstarch and water. Stir cornstarch mixture into the mushroom mixture, and cook 1 minute.
4
To prepare gremolata, combine parsley, lemon, and garlic. Serve with stew.

267

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 22 ingredients. The key ingredients include: Stew:, 4 1/2 cups quartered shiitake mushrooms (about 8 ounces), 4 1/2 cups quartered cremini mushrooms (about 8 ounces), 1 (8-ounce) package button mushrooms, quartered, and more.

Yes, Wild Mushroom Stew With Gremolata 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.

Wild Mushroom Stew With Gremolata

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