FRESH AND WILD MUSHROOM STEW
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
- In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
- Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
- Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
- Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams
MUSHROOM STEW
This is a delicious, hearty, heart-friendly vegetarian stew. I serve it with polenta, but it would be equally yummy ladled over mashed potatoes, sweet mashed potatoes or rice. Garnish with fresh herbs.
Provided by Allyson
Categories Soups, Stews and Chili Recipes Stews
Time 1h25m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 424.2 calories, Carbohydrate 65.4 g, Cholesterol 4.2 mg, Fat 12.8 g, Fiber 10.1 g, Protein 17.7 g, SaturatedFat 2.4 g, Sodium 988.3 mg, Sugar 16.2 g
WILD MUSHROOM STEW
This wild mushroom stew is a dish that combines different types of mushrooms. Types of mushrooms may vary, and how many types of mushrooms you use is also up to you.
Provided by Tao,RN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
- Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
- Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
- Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 15 g, Cholesterol 1 mg, Fat 21.2 g, Fiber 4.1 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 645.2 mg, Sugar 3.9 g
CROCK POT WILD MUSHROOM BEEF STEW
My husband recently discovered this flavor rich, thick, beef stew recipe, and was amazed at how easy it was for him to make. We decided it was definitely a repeat recipe, and wanted to post it here for future reference.
Provided by PanNan
Categories Stew
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour, salt, pepper, and thyme.
- Place beef in a 5 qt crock pot. Sprinkle with the flour mixture, and toss to coat.
- In the same small bowl used to mix the flour (now empty), combine the beef broth, tomato paste, wine and garlic. Mix well and add it to the beef in the crock pot.
- Add the potatoes, mushrooms and carrots to the crock pot and mix well to disperse the ingredients evenly throughout.
- Cover and cook on HIGH 5 - 6 hours, or LOW for 8 - 9 hours, until vegetables and beef are tender.
- DO NOT LIFT LID AND STIR DURING COOKING TIME.
- When ready to serve, stir well, and garnish with fresh chopped parsley.
Nutrition Facts : Calories 302.7, Fat 7.2, SaturatedFat 3, Cholesterol 96.8, Sodium 739.2, Carbohydrate 22, Fiber 3, Sugar 4.2, Protein 37.1
WILD-MUSHROOM AND POTATO STEW
Make and share this Wild-mushroom and Potato Stew recipe from Food.com.
Provided by Bev I Am
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat.
- Add onions; sauté until golden, about 8 minutes.
- Add mushrooms; sauté until tender, about 8 minutes.
- Add wine and thyme; boil until liquid is reduced by half, about 1 minute.
- Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes.
- Stir in bok choy; simmer uncovered until tender, about 8 minutes.
- Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork.
- Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes.
- Season with salt and pepper; serve.
Nutrition Facts : Calories 338.9, Fat 7.9, SaturatedFat 1.1, Sodium 1187.9, Carbohydrate 54, Fiber 9.7, Sugar 10.5, Protein 13.4
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