Fresh and Wild Mushroom Stew


Fresh and Wild Mushroom Stew


Ingredients:
1 ½ pounds cultivated brown mushrooms, like shiitake, cremini or portobello
½ pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
Extra virgin olive oil
1 large onion, diced
Salt and pepper
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Instructions:
  1. Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
  2. 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.
  3. 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.
  4. etc
  5. etc

For Full Instruction: cooking.nytimes.com

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