This is a delicious and intensely flavorful vegetarian stew- hearty when served over pasta or polenta as well. We ate it over whole wheat pappardelle but I think I would have preferred it over polenta. Next time! 🙂 This recipe was adapted from The New York Times, contributed by David Tanis. I used the leftover wild mushroom broth in a Broccoli Spinach Puree- yum.
I am bringing this earthy and elegant dish to share with my friends at Fiesta Friday #45 at the Novice Gardener. Enjoy!
Yield: 4 to 6 servings
For the Stew:
- 1 ½ pounds, 24 oz, cultivated brown mushrooms, like shiitake, cremini or portobello
- ½ pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)(I used shiitakes instead)
- Extra virgin olive oil
- 1 large onion, diced
- Salt and pepper
- 1 teaspoon chopped thyme
- 1 teaspoon chopped sage or rosemary
- Pinch red pepper flakes or cayenne
- 1 tablespoon tomato paste
- 3 small ripe tomatoes, peeled, seeded and chopped or 20 grape tomatoes (not peeled)
- 1 tablespoon all-purpose flour
- 2 cups wild mushroom broth, heated, or use chicken broth, or more to adjust consistency (recipe follows)
- 1 tablespoon butter
- 6 garlic cloves, minced
- 3 tablespoons chopped parsley
- pasta such as whole wheat pappardelle or polenta, for serving, optional
- 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 (I added all of my mushrooms because I used shiitakes instead of pale wild 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.)
- If using pale wild mushrooms: 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.
- To finish the dish: Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles, if using, to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
For the Wild Mushroom Broth:
Yield: about 3 cups
- .88 oz mixed wild dried mushrooms or ¼ cup crumbled dry porcini (about 4 grams)
- 1 small onion or shallot, sliced
- 6 scallions, roughly chopped
- 1 celery stalk, roughly chopped
- 1 carrot, roughly chopped
- 1 bay leaf
- Put all ingredients in a sauce pan. Cover with 4 cups water and bring to a boil. Reduce heat and simmer for 30 minutes.
- Strain. Broth may be made in advance and will keep a week, refrigerated.
One Year Ago:
This looks fabulous! I make a really tasty millet “cake”, and this would be just perfect on top of it!
It would! 🙂
This is just fantastic! Earthy and elegant!
Thanks so much, Sonal. 🙂 Vegetarian comfort food!
This looks delicious, I can imagine it also being good with couscous or quinoa
Thank you! Nice idea 🙂
Or you could serve both polenta AND pappardelle 🙂 (two of my favorite things) This stew looks absolutely delicious – what a wonderful winter meal! Thanks so much for bringing it to Fiesta Friday!
Now you are talking! What am I thinking?!?! 🙂 Happy FF 🙂
I just love mushrooms! I think this stew and a little cheesy polenta would be divine!
I think so too… I had bought special pappardelle (my husband’s favorite) before making the stew- afterwards we felt like it needed polenta. Still delicious though. 🙂
My goodness that looks delicious. Love mushrooms.Perfect cold weather meal, a glass of wine and this and I’m set. Wonderful.
Cheers! Wonderful- especially with a glass of red wine! 🙂
I can’t even begin to tell you how good that stew looks and sounds! The son might go on a hunger strike when I make this (he won’t go near mushrooms!) but is that going to stop me? Noooo!! 😀
So funny- my 9 year old son LOVES mushrooms- probably a little out of the ordinary- yes? 🙂
I don’t think so. My daughter loves mushrooms, too! She’s 12 now but she’s been eating mushrooms for a long time. I think my son is just too picky. He won’t eat raw tomatoes, either. His sister loves them! 😀
So lovely. I had an amazing roasted mushroom soup the other day in a restaurant, and vowed to make one at home. Now I think I will make your recipe instead! I just can’t wait. Thanks so much for sharing this with us at FF today! 😀
Wonderful! Thank you so much 🙂 Happy FF!
Stew looks amazing! I almost can feel its wonderful aroma, that comes from wild mushrooms. yum! 🙂
I am turning into a huge mushroom fan 🙂
This stew looks just wonderful. I can only imagine the aroma that emanates from this bubbling pot when it’s cooking away. I just love mushrooms too, and this is definitely going on my “must try” list. (rushing off to buy the ingredients) 🙂
Woo hoo! 🙂 I had trouble finding chanterelles- it was wonderful substituting shiitakes 🙂
wow, looks absolutely delicious! I love wild mushrooms, next time I am gonna try this recipe 🙂
Thank you! I would definitely recommend this one 🙂
This looks seriously fantastic. I’m looking forward to trying it. Wonderful post!
Yay! Thank you very much for your amazing comment! I hope you enjoy it 🙂
This looks fantastic!!! I may add a meat componant to this recipe! I cant’ wait to try it!
Nice! Please let me know what you think! 🙂