One of the key ingredients in this savory mushroom stew is red wine. The acidity of red wine enhances the flavors of the herbs, spices, and aromatics; making the dish more flavorful and fragrant. If you are on a meat-free diet, try out this recipe. Mushrooms have an umami and earthy taste to them and are known to have a meaty texture when cooked.
How To Make Mushroom Stew
This savory mushroom stew is a great alternative to beef stew if you're avoiding meat.
Ingredients
- 1½ lb brown mushrooms, of your choice, can be shiitake, cremini, or portobello, halved
- ½ lb mushrooms, (pale), can be chanterelle, king trumpet, or oyster, halved
- 5 tbsp olive oil, divided
- 5½ oz red onions, diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ¼ tsp chili powder
- 1 tbsp tomato paste
- 5 oz cherry tomatoes, halved
- 1 tbsp all-purpose flour
- 3 cups mushroom broth, or vegetable broth
- 1¼ cups red wine, divided
- 1 tbsp unsalted butter
- 3 garlic cloves, minced
- 3 tbsp parsley, chopped
- salt and ground black pepper, to taste
For Serving:
- 3 baguette, sliced
For Garnish:
- parsley, chopped
Instructions
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In a wide skillet, warm 1 tablespoon of olive oil over medium-high heat. Add onions and saute for about 8 minutes until softened and browned. Remove from the pan and set aside.
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In the same skillet put butter and 1 tablespoon of olive over medium-high heat.
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When butter begins to brown, add the pale mushrooms and saute for about 3 minutes, until cooked through and beginning to brown.
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Add garlic and parsley, continue sauteing.
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Deglaze with ¼ cup of red wine and reduce briefly. Set aside.
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In a deep skillet, add remaining oil and turn heat to high. Add brown mushrooms and saute for about 3 minutes, until nicely colored.
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Add thyme, rosemary, chili powder, and tomato paste. Roast briefly.
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Add the flour and continue roasting briefly.
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Deglaze with remaining red wine and reduce briefly.
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Add the mushroom or vegetable broth and bring the stew to a simmer. Stir occasionally and simmer for roughly 10 minutes until stew has reduced and thickened.
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Add tomatoes, cooked onions, and cooked pale mushrooms. Stir to combine.
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Season to taste with salt and pepper. Adjust accordingly. Serve with toasted bread, garnished with parsley.
Nutrition
- Sugar: 6g
- :
- Calcium: 143mg
- Calories: 559kcal
- Carbohydrates: 76g
- Cholesterol: 5mg
- Fat: 18g
- Fiber: 5g
- Iron: 5mg
- Monounsaturated Fat: 10g
- Polyunsaturated Fat: 3g
- Potassium: 968mg
- Protein: 16g
- Saturated Fat: 4g
- Sodium: 805mg
- Trans Fat: 1g
- Vitamin A: 416IU
- Vitamin C: 12mg
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