FRESH AND WILD MUSHROOM STEW
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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, 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.)
- 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. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams
DAVID WALLACH'S WILD-MUSHROOM STEW
Provided by Andrew Arons
Categories dinner, for one, main course
Time 50m
Yield One dinner serving
Number Of Ingredients 15
Steps:
- In a medium-sized saucepan, combine the dried morels and porcini with the water. Bring to a simmer, then remove from heat and let steep for 30 minutes.
- In a medium-sized saute pan, heat 2 tablespoons of the olive oil. When the oil is hot, add the fresh mushrooms and cook over high heat until the edges of the mushrooms are golden brown. Remove the mushrooms from the pan and set aside.
- Put the remaining tablespoon of olive oil in the saute pan and heat over a medium flame. Add the leek and saute until translucent.
- Bring a medium pot of lightly salted water to the boil. Add the new potato and cook until it is tender but firm, about 2 minutes. Remove the potato from the water with a slotted spoon and reserve. Then add the carrot to the boiling water and blanch for about 2 minutes, or until the carrot is cooked al dente. Remove the carrot with a slotted spoon, refresh in cold water and set aside. Then add the celery root to the boiling water and cook for about 2 minutes or until the celery root is al dente. Drain from the water, refresh in cold water and set aside.
- Drain the mushroom broth through a fine mesh strainer and reserve the broth. Roughly chop the reconstituted mushrooms. Put the mushroom broth in a medium-sized saucepan and add the sauteed mushrooms, the reconstituted dried mushrooms, the cooked vegetables, the sliced artichoke, the bay leaf, chopped lemon thyme and parsley. Simmer gently for 15 to 20 minutes.
- Season the stew with salt and pepper to taste. Add a splash of lemon juice to bring out the mushroom flavor. Serve with a hearty bread such as seven-grain or black bread.
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
WILD-MUSHROOM AND POTATO STEW
Make and share this Wild-mushroom and Potato Stew recipe from Food.com.
Provided by Bev I Am
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat.
- Add onions; sauté until golden, about 8 minutes.
- Add mushrooms; sauté until tender, about 8 minutes.
- Add wine and thyme; boil until liquid is reduced by half, about 1 minute.
- Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes.
- Stir in bok choy; simmer uncovered until tender, about 8 minutes.
- Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork.
- Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes.
- Season with salt and pepper; serve.
Nutrition Facts : Calories 338.9, Fat 7.9, SaturatedFat 1.1, Sodium 1187.9, Carbohydrate 54, Fiber 9.7, Sugar 10.5, Protein 13.4
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