Creamy Mushroom Stew Recipes

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BAVARIAN MUSHROOM STEW WITH DUMPLINGS



Bavarian Mushroom Stew with Dumplings image

A delightful creamy mushroom stew recipe traditional to the region of Bavaria where it is known as Bayerische Schwammerlbrühe. Commonly served with bread dumplings for a filling vegetarian meal or ladled over schnitzel or spatzle as a cream of mushroom sauce.

Provided by CraftBeering

Categories     Beer Garden Menu

Time 20m

Number Of Ingredients 9

20 oz mushrooms*
4-5 shallots**
2 tbsp clarified butter (ghee)
1/2 cup white wine (preferrably dry)
2 tsp salt
1/2 tsp pepper
thyme, (optional, 1 tsp dried or picked leaves of 4-5 sprigs)
2 cups heavy cream
1 small bunch parsley, finely chopped

Steps:

  • Finely dice the shallots or onion. Clean and cut the mushrooms depending on their size - slice, quarter or cut in half.
  • Heat a large, deep pan over medium-high. Add the butter and saute the shallots for a minute or so. Add the mushrooms, stir well and saute for a couple of more minutes.
  • Deglaze with the white wine and scrape off all brown bits from the bottom of the pan. Let the wine evaporate, then season with salt, pepper and if using thyme add it.
  • Pour the heavy cream over the mushrooms, stir and bring to simmer. Let simmer for about 5 minutes until the cream begins to thicken slightly. Remove from the heat and add finely chopped parsley just before serving.

Nutrition Facts : Calories 564 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 50 grams fat, Fiber 5 grams fiber, Protein 8 grams protein, SaturatedFat 31 grams saturated fat, ServingSize 1, Sodium 1206 grams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

CREAMY MUSHROOM STEW



Creamy Mushroom Stew image

This stew is warm, comforting, and fresh tasting. This stew is good over mashed potatoes, noodles, rice, or toast points. Make sure to serve with a piece of crusty bread to soak up any lingering sauce.

Provided by lutzflcat

Time 40m

Yield 4

Number Of Ingredients 15

2 tablespoons unsalted butter
½ cup chopped onions
½ large carrot, peeled and diced
8 ounces white button mushrooms, sliced
8 ounces baby bella mushrooms, sliced
½ cup frozen peas
3 cloves garlic, minced
½ teaspoon dried thyme
⅓ cup beef broth
2 tablespoons dry sherry
1 tablespoon low-sodium soy sauce
1 tablespoon tomato paste
⅓ cup heavy cream
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.
  • Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.
  • Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.
  • Garnish with chopped parsley and serve.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 13.9 g, Cholesterol 42.4 mg, Fat 13.6 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 319.2 mg, Sugar 4.9 g

QUICK MUSHROOM STEW



Quick Mushroom Stew image

Even with chunky vegetables and tender meat, the mushrooms star in this stick-to-your-ribs main dish. I got the recipe from my cousin and adapted it for my mushroom-loving family. -Cherie Sechrist, Red Lion, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 6-8 servings.

Number Of Ingredients 9

1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups water
2 pounds beef stew meat, cut into cubes
2 bay leaves
3 medium potatoes, peeled and cut into 1-inch chunks
4 carrots, cut into 1/2-inch slices
1 pound medium fresh mushrooms, halved
1 tablespoon quick-cooking tapioca

Steps:

  • In a Dutch oven, stir the soups and water until smooth. Add meat and bay leaves. Cover and bake at 325° for 1-1/2 hours. , Stir in potatoes, carrots, mushrooms and tapioca. Cover and bake 1 hour longer or until the meat and vegetables are tender. Discard the bay leaves before serving.

Nutrition Facts : Calories 297 calories, Fat 10g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 552mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

CREAMY VEGAN MUSHROOM STEW



Creamy Vegan Mushroom Stew image

This wholesome vegan mushroom stew features fresh and dried mushrooms, potatoes, carrots, onion, garlic, and rosemary. It's surprisingly light, luxuriously creamy, and 100% irresistible! This stew is gluten-free and oil-free and ready in 1 hour.

Provided by Lori Rasmussen, My Quiet Kitchen

Categories     Main Course     Soup

Time 50m

Number Of Ingredients 14

½ ounce dried mushrooms (I used shiitakes.)
2 teaspoons chopped fresh rosemary (or 1 teaspoon dried )
1 cup boiling water
5 cloves garlic, divided (mince 3 cloves and leave 2 whole)
⅓ cup raw cashews (sub raw sunflower seeds if needed)
1 large yellow onion, chopped
1 ½ pounds mixed fresh mushrooms, cut into thick/chunky slices (remove any woody stems)
2 medium carrots, peeled and cut into coins or half moons
1 ½ pounds yellow potatoes, cut into large, equal-sized pieces
3 to 4 cups vegetable broth
1 teaspoon fine sea salt
½ teaspoon freshly cracked black pepper
2 teaspoons balsamic vinegar
2 teaspoons mellow white miso, optional

Steps:

  • Place the dried mushrooms and rosemary in a bowl, and cover with 1 cup of boiling water. Set aside to steep.
  • Preheat a large soup pot over medium heat. Cook the onion and the fresh mushrooms for about 8 minutes, stirring occasionally. Add a generous pinch of salt once you hear the mushrooms sizzling (releasing moisture). Add the carrots and garlic, and cook for another 2 to 3 minutes. The mixture should still be fairly moist from the mushrooms, not dry.
  • Pour the steeped mushroom-rosemary mixture (including the water) into a high-speed blender (see Notes). Add the cashews and 2 whole cloves of garlic. Blend until completely smooth.
  • To the soup pot add the potatoes, 1 teaspoon salt, black pepper, contents of the blender, and 3 cups broth. If needed, pour some broth into the blender to help remove all of the mushroom-cashew mixture.
  • Make sure the potatoes are submerged, and bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are barely fork tender, about 10 minutes (possibly less, depending on their size). Stir in the balsamic vinegar, and increase heat to return to a simmer. Cook uncovered for another 5 minutes or until the stew has thickened and reduced slightly.
  • Turn off the heat and taste for seasoning. If including miso, scoop about ⅓ cup of the liquid part of the stew into a bowl, whisk in the miso until dissolved, and add to the pot. Serve hot with crusty bread and a side salad.

Nutrition Facts : Calories 187 kcal, Fat 5 g, Protein 8 g, Carbohydrate 30 g, Fiber 5 g, ServingSize 1 serving

EASY CREAMY MUSHROOM STEW



Easy Creamy Mushroom Stew image

A delicious creamy mushroom stew made in less than 30 minutes. Great by itself or served over rice, noodles, or even mashed potatoes.

Provided by Yoly

Categories     Mushroom Recipes

Time 25m

Yield 2

Number Of Ingredients 7

2 tablespoons butter
8 ounces mushrooms, sliced
4 cloves garlic, sliced
2 tablespoons chicken broth
½ cup heavy whipping cream
1 teaspoon paprika
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a skillet over medium heat. Add mushrooms and saute until tender, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 more minute.
  • Add chicken broth and simmer for 3 to 4 minutes.
  • Pour in heavy whipping cream and season with paprika, salt, and pepper. Simmer until stew starts to thicken, 4 to 5 minutes.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 8 g, Cholesterol 112.3 mg, Fat 34.1 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 21.1 g, Sodium 171.3 mg

SLOW COOKER CREAMY MUSHROOM CHICKEN STEW



Slow Cooker Creamy Mushroom Chicken Stew image

Make and share this Slow Cooker Creamy Mushroom Chicken Stew recipe from Food.com.

Provided by Semra22

Categories     Chicken

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 15

12 boneless skinless chicken thighs or 6 boneless chicken breasts, cut in pieces
12 ounces white button mushrooms, halved
1 onion, finely chopped
2 garlic cloves, minced
1 (14 g) package dried chanterelle mushrooms
1/2 teaspoon dried tarragon or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup sodium-reduced chicken broth
1/2 cup white wine
1 tablespoon Dijon mustard
1/4 cup all-purpose flour
1/4 cup chopped fresh parsley
1/4 cup 10% cream
2 teaspoons white wine vinegar

Steps:

  • In slow cooker, combine white mushrooms, onion, garlic, chanterelles, tarragon, salt and pepper. Top with chicken.
  • Whisk together broth, wine and Dijon; pour over chicken. Cover and cook on low, 6 to 8 hours.
  • Whisk flour with 1 cup of cooled cooking liquid until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Stir in parsley, cream and vinegar.

Nutrition Facts : Calories 243.9, Fat 7.2, SaturatedFat 2.2, Cholesterol 118.3, Sodium 379, Carbohydrate 9.5, Fiber 1.3, Sugar 2.3, Protein 31.1

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