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
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
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
This stew is warm, comforting, and fresh tasting. This stew is good over mashed potatoes, noodles, rice, or toast points. Make sure to serve with a piece of crusty bread to soak up any lingering sauce.
Provided by lutzflcat
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 13.9 g, Cholesterol 42.4 mg, Fat 13.6 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 319.2 mg, Sugar 4.9 g
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
AROMATIC STEWED MUSHROOMS
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
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
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
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
STEWED MUSHROOMS
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
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.
MUSHROOM STEW
I adapted this recipe from one I found in a cooking magazine called Mary Dee's. You could add cooked meat to this if you wanted to, but it is very good as is. When I bring this stew to work for lunch, the garlic guarantees popularity ALL afternoon!
Provided by KeyWee
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 224.9, Fat 2.1, SaturatedFat 0.3, Sodium 1174.4, Carbohydrate 43, Fiber 6.9, Sugar 7.8, Protein 11.3
STEWED CHINESE BLACK MUSHROOMS.
A tradition in family dinners. Chinese black mushrooms are also, apparently, shiitake mushrooms. I've always suspected so...
Provided by eaten.
Categories Vegetable
Time 4h35m
Yield 20 mushrooms, 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the mushrooms in room temperatured water, just enough to cover. Leave for a few hours. If you're in a rush, you can try to use boiling water, but this usually ends up in really soggy mushrooms.
- Once tender, drain the mushrooms and reserve the liquid in a bowl. Put mushrooms in a colander, toss in cornflour and rinse. Squeeze the mushrooms over the bowl of reserved liquid and arrange in a single layer in another dish.
- Toss in extra cornflour, sugar and oil. Steam for 15 minutes. After 15 minutes, switch off the gas and leave for 5 minutes, keeping the lid on.
- Heat oil in a wok or casserole. Once hot, add ginger, then mushrooms. Top with reserved liquid, oyster sauce and pepper powder. Stir thoroughly, cover and simmer for 20-30 minutes. Taste sauce. If it lacks flavour, add some more oyster sauce.
- They taste good fresh, but even better after a few days.
- Enjoy :).
Nutrition Facts : Calories 70.3, Fat 5.7, SaturatedFat 0.8, Sodium 164.2, Carbohydrate 4.8, Fiber 0.2, Sugar 1.4, Protein 0.1
STEWED MUSHROOMS
Provided by Melissa Clark
Categories one pot, side dish
Time 2h25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 300 degrees. Lightly grease a 3-quart casserole, preferably one of earthenware.
- In a bowl, toss the mushrooms with dill, flour, salt and pepper, and place them in the casserole. Bury the bay leaf among the mushrooms, and dot with butter. Cover, and bake for 1 hour.
- Remove cover, and stir in sour cream. Cover again, return to oven and bake for 1 hour more. Serve hot as a side dish.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 602 milligrams, Sugar 5 grams, TransFat 0 grams
FRENCH-STYLE MUSHROOM STEW
Mushrooms simmered with onions, wine, and carrots make for a rich, French-style stew. Serve with egg noodles, polenta, or mashed potatoes.
Provided by Scott Horten
Categories 100+ Everyday Cooking Recipes Vegan Main Dishes
Time 1h40m
Yield 5
Number Of Ingredients 18
Steps:
- Combine all four mushroom types in a large bowl with onions; toss gently to mix.
- Heat 2 tablespoons oil in a very large pot over medium-high heat. Cover the bottom of the pot with one layer of the mushroom-onion mixture. Cook, without moving them around too much, until they begin to brown and caramelize on one side, 3 to 5 minutes. Stir and cook another 3 to 5 minutes to brown the other side. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot, and repeat with another batch. Continue until all mushrooms and onions are cooked.
- Season mushroom-onion mixture with salt and pepper.
- Reduce heat to medium-low and 1 tablespoon oil to the pot. Add leek and carrots and saute until leeks turn a light golden color and start to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in tomato paste; cook for 1 minute. Add flour; cook and stir for 1 more minute.
- Add wine, vegetable broth, tamari, cayenne, thyme, and bay leaves, and scrape up the brown bits at the bottom of the pot with a wooden spoon. Carefully add the mushroom-onion mixture. Bring to a simmer.
- Reduce heat to low and simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 34.4 g, Fat 17.4 g, Fiber 8.8 g, Protein 11 g, SaturatedFat 2.5 g, Sodium 435 mg, Sugar 9.3 g
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