Easy Mushroom Stew Recipe Mushroom Main Dish Food

OLD-FASHIONED BEEF STEW WITH MUSHROOMS

Steps:

• Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
• Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
• Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
• Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
• Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
• Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

CREAMY MUSHROOM STEW

Steps:

• Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.
• Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.
• Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.
• Garnish with chopped parsley and serve.

MUSHROOM STEW

Steps:

• In large soup pot, combine mushrooms, tomatoes, onion, garlic, red pepper, broth, and tomato sauce.
• Bring to a boil.
• Reduce heat and simmer, loosely covered, for 20 minutes.
• Turn heat to high, uncover and cook until sauce is slightly thickened, about 10 minutes.
• Season with salt& pepper.
• In another pan, cook pasta until tender.
• Drain pasta and add to stew along with beans.
• Mix gently and serve hot.
• For Vegetarian use vegetable stock.

MUSHROOM STEW

Steps:

• Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
• Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme, and cloves and cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
• Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
• Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.