Wild Mushroom Stew On Noodles Food

MUSHROOM STEW

Steps:

• Heat oil in a medium pan.
• Add onion and cook until it becomes soft and translucent.
• Add carrots and cook for a couple of minutes.
• Add minced garlic and cook for a minute or until it's fragrant and turns golden.
• Add flour and mix well (or corn starch if gluten-free).
• Then add tomatoes and sliced mushrooms, and cover with vegetable stock.
• Add soy sauce (or tamari if gluten-free).
• Add oregano or any herb using, and simmer covered for 5 minutes or until the carrots are softened.
• Taste the stew and adjust the seasonings to your preference.
• Serve hot and garnish with fresh parsley.

WILD MUSHROOM NOODLE SOUP

Steps:

• Make the Mushroom Broth:
• Submerge porcini mushrooms in 3 quarts cold water in a large bowl. Let stand at room temperature at least 2 hours or chill overnight.
• Pour mushrooms and liquid into a fine-mesh sieve set over a wide heavy pot, gently pressing mushrooms to extract as much liquid as possible. Reserve mushrooms for another use.
• Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, stirring occasionally, until broth is reduced to 6 cups, about 1 hour. Strain broth through fine-mesh sieve into a large bowl; discard solids. Return broth to pot.
• Assemble the Mushroom Soup:
• Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7-8 minutes. Drain; rinse under cold water.
• Meanwhile, bring Mushroom Broth to a simmer over medium-high heat. Add wild mushrooms, carrots, celery stalks, scallion whites, 1 tsp. salt, and 1/8 tsp. pepper; simmer until tender, about 5 minutes.
• Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves.
• Do Ahead
• Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.

FRESH AND WILD MUSHROOM STEW

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.

WILD MUSHROOM STROGANOFF

Steps:

• Melt the first amount of butter over medium heat and add the shallot, cook until tender.
• Add the mushrooms to the pot and cook until tender.
• Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
• While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
• Stir the flour into the butter until absorbed to make a roux.
• Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
• Stir in the heavy cream and parmesan cheese, and parsley.
• This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.
• Enjoy!

WILD MUSHROOM BEEF STEW WITH HERBED ZUCCHINI NOODLES

Steps:

• Bring beef broth to a boil in a small saucepan over medium-high heat. Turn the heat off, and add the dried mushrooms. Set aside and allow mushrooms to absorb the moisture of the beef broth and the beef broth to absorb the flavor of the mushrooms, about 5 minutes.
• Heat a heavy bottom nonstick Dutch oven or stockpot with the canola oil over medium- high heat. Add the beef cubes, being careful not to overcrowd the pot. Sear the cubes on all sides until well browned. (Take your time on this step, because if you skimp or rush here, the stews flavor will suffer). Once browned, remove cubes and set aside. Drain any excess oil.
• Return the Dutch oven to medium-high heat and add the onions, carrot, parsnip, celery, garlic, and thyme. Saute until onions begin to caramelize. Once the onions have taken on a caramel color, add the tomato paste and mix well. Allow tomato paste to caramelize slightly, about 2 minutes or until it slightly darkens in color.
• Remove mushrooms from beef broth, allowing any accumulated sand to settle to the bottom of the saucepan. Chop mushrooms roughly and set aside.
• Pour beef broth through a coffee filter into a measuring cup. This will separate any accumulated sand from our flavorful broth. Set aside.
• Once the tomato paste has caramelized, sprinkle flour over the mixture and mix well, scraping the bottom. Stir for about 1 minute to cook out the flour flavor. Add the wine and scrape the bottom of the pot to loosen any vegetables that may have stuck. Pour in the beef broth and crushed tomatoes. Bring to a simmer for approximately 5 minutes or until stew thickens.
• Add the seared beef cubes and the mushrooms to the pot. Cover and simmer over medium-high heat until meat is tender, about 15 minutes. Stir in the red wine vinegar. Taste and adjust flavor with salt and pepper. Stir in parsley and remove from heat. Serve with Herbed Zucchini Noodles, instructions below.
• Carefully drag a vegetable peeler the length of the zucchini to create long strands. Discard centers with the seeds.
• Heat a large nonstick saute pan over medium heat with the butter. Add the zucchini and quickly toss to coat with the butter. Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute. Add the egg noodles. Toss once again until pasta is warmed through but zucchini remains crisp tender. Taste and adjust flavor with salt and pepper. Sprinkle with Parmesan. Toss again and serve warm.

CROCK POT WILD MUSHROOM BEEF STEW

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.

WILD MUSHROOM STROGANOFF WITH NOODLES

Steps:

• Heat large pot of water to boiling.
• Melt butter in large skillet over medium-high heat; add onion.
• Cook, stirring often, until lightly browned, 5 minutes.
• Add bell pepper; cook, stirring often, 1 minute.
• Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
• Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
• Turn heat to high; stir in broth.
• Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
• Meanwhile, add noodles to boiling water; cook according to package directions.
• Drain.
• Place in large serving bowl.
• Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
• Pour over noodles.
• Add chopped parsley; toss to mix.
• Serve.

WILD MUSHROOM STEW

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.

WILD MUSHROOM STEW ON NOODLES

Steps:

• Rinse the dried mushrooms, then soak them in a medium bowl in 2 to 3 cups of water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them.
• In a large sauté pan, heat the olive oil and sauté the onions over medium-high heat until beginning to brown, 5 to 7 minutes. Add the wine and continue to cook for another 5 to 7 minutes, or until some of the wine evaporates.
• Transfer the onions to the slow cooker insert. Add the mushrooms, cinnamon stick, crushed coriander seeds, and bay leaves, then sprinkle the flour over all and mix in. Add the water and stir to combine.
• Cover and cook on low for about 8 hours, or until the sauce is thick and savory. Add plenty of salt to taste. Carefully stir in the yogurt just before serving.
• Spoon over freshly cooked noodles, sprinkle with the chopped parsley, and serve.
• I'd probably choose either a Greek or a Côtes de Provence rosé, or a young, medium-bodied, fruity red wine with this one.