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: