Aromatic Stewed Mushrooms Food

EASY MUSHROOM STEW RECIPE (MUSHROOM MAIN DISH)

Easy Mushroom Stew Recipe (Mushroom Main Dish) image

Aromatic mushroom stew in a delicious sauce with lots of herbs, a perfect vegetarian stew for these cold autumn days.

Provided by Adina

Categories Stews

Time 45m

Number Of Ingredients 14

Ingredients

2.2 lbs white or brown mushrooms (1 kg)
2 onions
4 garlic cloves
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons tomato paste
1 tablespoon sweet paprika powder
2/3 cup white wine (150 ml)
2/3 cup good-quality vegetable broth (150 ml)
2/3 cup milk or heavy cream (See note)
½ tablespoon cornstarch (optional, not necessary if using heavy cream)
1 bunch parsley or chives
1-2 teaspoons lemon juice or to taste
fine sea salt and pepper

Steps:

Mushrooms: Clean the mushrooms by wiping them carefully with kitchen paper to remove any dirt that might stick to them. Halve or quarter the mushrooms, depending on their size. If they are very small, you can leave them whole. Chop the stems in 2 or 3 pieces as well. Set aside.
Saute: Finely chop the onions and the garlic cloves. Heat the oil and the butter in a stew pot and cook the onions and the garlic until the onions are translucent.
Cook: Add the mushrooms, cover the pot and leave to cook for about 5 minutes.
Simmer: Add the tomato paste, sweet paprika powder, and some salt and pepper. Stir to coat the mushrooms with the spices. Add the white wine and let it bubble off completely. Add the vegetable broth, cover, and cook for about 15-20 minutes.
Thicken: Shortly before the end of the cooking time, whisk the milk and the cornstarch together in a small bowl. Slowly pour the mixture into the pot while whisking all the time. Stir well and let cook for another two minutes or so until the sauce thickens slightly.If you are using heavy cream, the cornstarch will not be necessary. Just stir the cream into the dish and let cook for a couple of minutes or until the sauce thickens slightly.
Adjust the taste with lemon juice and more salt and pepper. Chop the herbs and add to the stew.
Serve immediately with one of the sides mentioned above.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 242 kcal, Carbohydrate 25 g, Protein 8 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 459 mg, Fiber 7 g, Sugar 9 g, UnsaturatedFat 6 g

STEWED MUSHROOMS

Stewed Mushrooms image

Make and share this Stewed Mushrooms recipe from Food.com.

Provided by SLColman

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb mushroom
2 cups milk
4 tablespoons butter
2 tablespoons all-purpose flour
1 egg, beaten
salt & freshly ground black pepper

Steps:

Combine the mushrooms and milk in a saucepan and bring to a boil over moderate heat.
Reduce the heat and simmer for 10 minutes.
Mash the butter and flour together with a fork to make a smooth paste.
Stir the butter mixture into the mushroom and cook until thickened.
Stir in the beaten egg and bring to a simmer - do not boil.
Adjust the seasoning with salt and pepper.

Nutrition Facts : Calories 236.9, Fat 17.6, SaturatedFat 10.5, Cholesterol 100.5, Sodium 164.8, Carbohydrate 12.4, Fiber 1.2, Sugar 2, Protein 9.6

AROMATIC STEWED MUSHROOMS

Aromatic Stewed Mushrooms image

Dish is from The Encylcopedia of Italian Dishes and is extremely simple. If you love mushrooms, give this one a try. I only used Portobello mushrooms, but you could use any type of field mushrooms.

Provided by Chippie1

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs fresh mushrooms, sliced (portobellos preferred but can be any type)
6 tablespoons olive oil
4 cloves garlic, finely chopped
salt & pepper
3 tablespoons fresh parsley, finely chopped

Steps:

Slice mushrooms fairly thickly.
Heat the oil in a large frying pan.
Stir in the garlic, after about 2 minutes, the mushrooms.
Cook for 8-10 minutes, stirring occasionally.
Season with salt& pepper, and stir in the parsley.
Cook for 5 minutes more, and serve at once.

STEWED MUSHROOMS

Stewed Mushrooms image

Provided by Lucindy Willis

Categories Soup/Stew Mushroom Side Stew Vegetarian Winter Bon Appétit North Carolina Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

Ingredients

1/2 cup (1 stick) unsalted butter
1 tablespoon all purpose flour
3 pounds fresh mushrooms
2 cups dry red wine
2 cups canned vegetable broth
1/2 cup chopped onion
4 large garlic cloves, chopped
2 teaspoons Worcestershire sauce
Chopped fresh parsley

Steps:

Melt butter in heavy large Dutch oven over medium heat. Add flour and stir to blend. Add mushrooms, wine, broth, onion, garlic and Worcestershire sauce. Cook until mushrooms are tender and sauce thickens, stirring occasionally, about 40 minutes. Season to taste with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)Transfer mushrooms to bowl. Sprinkle with parsley and serve.

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