Moms Mushroom Stew Upstate New York Style Recipes

UTICA MUSHROOM STEW

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.

MOM'S MUSHROOM STEW UPSTATE NEW YORK STYLE RECIPE

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.

WINTER SQUASH AND WILD MUSHROOM CURRY

Steps:

• In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
• Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
• Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
• Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
• Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
• Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.

MAD MUSHROOM STEW

Steps:

• Heat a sauté pan over high heat. Add the olive oil and sauté all the mushrooms together. Do not shake the pan excessively, as that will render water from the mushrooms and they will boil instead of browning.
• When golden brown, add the potatoes, parsnip, parsley, rosemary, sage, thyme and stock. Bring to a boil, then lower heat to simmer. Cover. Potatoes will take 10 to 15 minutes to cook. If too much stock evaporates during cooking, add more as needed.
• Place in a bowl or crock and sprinkle with Parmesan. Serve immediately.

FRESH AND WILD MUSHROOM STEW

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.

ROASTED MUSHROOM AND GRUYèRE SANDWICH

Steps:

• Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
• If desired, rub one side of each slice of bread with the cut clove of garlic.
• Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
• Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.