MOM'S MUSHROOM STEW UPSTATE NEW YORK STYLE RECIPE
There are two recipes for a Mushroom stew that mom and my Aunt made back in the 1960s. They are both different and delicious so you can choose from memory which one you prefer. One is made with sausage the other boneless meat.
Provided by Claudia Lamascolo
Categories mushrooms, stew, soup, vegetables
Yield 6
Number Of Ingredients 17
Steps:
- In a large sauce, pot adds 1/4 cup oil.
- Brown the meat.
- Lower heat, add the garlic, onion, celery, cook until soft around 3 minutes.
- Do not brown garlic.
- Add everything else.
- Simmer on low for at least 2 1/2 hours or until meat falls apart.
- Add more wine or water is getting too thick.
- Serve over Hard crusted Italian bread.
- Aunt Mary's Recipe:
- 3 lbs hot sausage
- 2 medium onions cubed
- 3 bell peppers chopped
- 3 tablespoons minced garlic
- 1/2 cup fresh parsley
- 2 pounds fresh mushrooms
- 3- 28-ounce cans crushed tomatoes
- 3 teaspoons salt
- 3 teaspoons black pepper
- 1/2 cup olive oil
- In a large saucepan fry onion, peppers, garlic in olive oil until soft and clear.
- Add the sausage, cook till completely browned.
- Add mushrooms, tomatoes, seasonings to taste and parsley. Simmer on low for 3 hours.
- It can also be done in a crockpot.
- Serve over rigatoni, ziti with lots of Romano cheese or over bread.
Nutrition Facts :
MUSHROOM STEW
I adapted this recipe from one I found in a cooking magazine called Mary Dee's. You could add cooked meat to this if you wanted to, but it is very good as is. When I bring this stew to work for lunch, the garlic guarantees popularity ALL afternoon!
Provided by KeyWee
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large soup pot, combine mushrooms, tomatoes, onion, garlic, red pepper, broth, and tomato sauce.
- Bring to a boil.
- Reduce heat and simmer, loosely covered, for 20 minutes.
- Turn heat to high, uncover and cook until sauce is slightly thickened, about 10 minutes.
- Season with salt& pepper.
- In another pan, cook pasta until tender.
- Drain pasta and add to stew along with beans.
- Mix gently and serve hot.
- For Vegetarian use vegetable stock.
Nutrition Facts : Calories 224.9, Fat 2.1, SaturatedFat 0.3, Sodium 1174.4, Carbohydrate 43, Fiber 6.9, Sugar 7.8, Protein 11.3
UTICA MUSHROOM STEW
This Italian mushroom stew is a rustic stew that is traditional to Utica, NY.
Provided by Annie
Categories Main Dish
Time 1h45m
Number Of Ingredients 16
Steps:
- Heat a large stock pot over medium heat. Add 1 T olive oil.
- Brown the cubed pork and sliced sausage in the oil. Stir until no longer pink. Remove the browned meat and set aside for a few minutes.
- In the same pot add the garlic, onion and celery. Saute for 5 minutes until the vegetables just start to soften.
- Add the water to the stock pot and stir to deglaze. Make sure no bits of meat or vegetables are stuck on the bottom of the pot.
- Return the meat to the pan, along with the basil, oregano, bay leaf, red pepper flakes, salt and pepper. Add the two cans of tomato sauce to the pot and stir well. Bring to a boil.
- Once the pot has reached a boil add the green peppers and stir well.
- Bring back to a boil. Once the stew has reached a boil again add the mushrooms and stir well. Cover, reduce the heat, and simmer for 1-2 hours. Check the pot every half hour, stir, and make sure the stew is not sticking to the bottom. If it is too thick add another 1/2 cup of water. The stew should have a soupy consistency.
- Serve over sliced Italian bread or pasta. Top with more basil and Parmesan cheese if desired.
Nutrition Facts : Calories 439 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 33 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1171 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
ITALIAN-INSPIRED STEW WITH MUSHROOMS
This Italian-inspired mushroom stew is a nice cold weather meal. Serve with rice or noodles.
Provided by Michelle Wilcox
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil and butter in a skillet over medium-high heat; stir in beef. Cook and stir until browned on all sides, 5 to 7 minutes, then remove to a plate.
- Add mushrooms to the skillet and saute until soft, 3 to 4 minutes. Remove mushrooms to a plate.
- Add onion and garlic to the skillet; saute until onion is beginning to turn translucent, about 3 minutes. Add tomatoes, parsley, oregano, salt, and pepper; simmer for 5 to 10 minutes. Add wine, 1/2 cup broth, and Parmesan cheese; simmer for 5 more minutes.
- Stir in reserved beef and mushrooms. Cover and cook until beef is tender, about 1 hour, adding more broth if needed.
Nutrition Facts : Calories 312.3 calories, Carbohydrate 10.3 g, Cholesterol 65.3 mg, Fat 16.1 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 6.6 g, Sodium 402.6 mg, Sugar 2.1 g
ITALIAN BEEF WITH MUSHROOMS
My husband, who is a mushroom lover, always smiles when I make this dish.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, saute mushrooms in butter for 3 minutes. Add green onions and garlic; saute 2 minutes longer. Stir in the spaghetti sauce, water, wine or broth, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Stir in beef. Cover and simmer 10 minutes longer or until meat is heated through. Serve over noodles.
Nutrition Facts : Calories 327 calories, Fat 17g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 576mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
HOMEMADE ITALIAN STEW
Nancy Cox of Martinsville, Indiana spices up autumn evenings with this zippy stew, a blend of Italian turkey sausage, seasoned tomato broth, pasta and veggies. "This reheats well and tastes even better the next day," she says.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick saucepan coated with cooking spray, cook the sausage, onion, green pepper and garlic until meat is no longer pink; drain. Add the tomatoes, tomato sauce, mushrooms, water, broth and wine or additional broth. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add pasta; heat through. Top each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 300 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1237mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
SLOW-COOKER ITALIAN-STYLE BEEF STEW
Looking for a Italian slow-cooked dinner made using Progresso™ broth? Then check out this hearty stew loaded with beef, bacon and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h50m
Yield 12
Number Of Ingredients 15
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Place bacon in slow cooker. Reserve 1 tablespoon drippings in skillet. Cook beef in bacon drippings 2 to 3 minutes, stirring occasionally, until brown. Add onion. Cook 1 minute, stirring occasionally. Spoon mixture into slow cooker.
- Add carrots, wine, broth, flour, basil, thyme, salt, pepper and diced tomatoes to slow cooker; stir.
- Cover; cook on Low heat setting 7 to 8 hours.
- Stir in mushrooms and sun-dried tomatoes. Cover; cook 20 to 30 minutes longer or until tomatoes are tender. Sprinkle with parsley.
Nutrition Facts : Calories 270, Carbohydrate 8 g, Fiber 2 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg
FRENCH-STYLE MUSHROOM STEW
Mushrooms simmered with onions, wine, and carrots make for a rich, French-style stew. Serve with egg noodles, polenta, or mashed potatoes.
Provided by Scott Horten
Categories 100+ Everyday Cooking Recipes Vegan Main Dishes
Time 1h40m
Yield 5
Number Of Ingredients 18
Steps:
- Combine all four mushroom types in a large bowl with onions; toss gently to mix.
- Heat 2 tablespoons oil in a very large pot over medium-high heat. Cover the bottom of the pot with one layer of the mushroom-onion mixture. Cook, without moving them around too much, until they begin to brown and caramelize on one side, 3 to 5 minutes. Stir and cook another 3 to 5 minutes to brown the other side. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot, and repeat with another batch. Continue until all mushrooms and onions are cooked.
- Season mushroom-onion mixture with salt and pepper.
- Reduce heat to medium-low and 1 tablespoon oil to the pot. Add leek and carrots and saute until leeks turn a light golden color and start to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in tomato paste; cook for 1 minute. Add flour; cook and stir for 1 more minute.
- Add wine, vegetable broth, tamari, cayenne, thyme, and bay leaves, and scrape up the brown bits at the bottom of the pot with a wooden spoon. Carefully add the mushroom-onion mixture. Bring to a simmer.
- Reduce heat to low and simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 34.4 g, Fat 17.4 g, Fiber 8.8 g, Protein 11 g, SaturatedFat 2.5 g, Sodium 435 mg, Sugar 9.3 g
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