Stewed Mushrooms Recipes

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OLD-FASHIONED BEEF STEW WITH MUSHROOMS



Old-Fashioned Beef Stew with Mushrooms image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping

Steps:

  • Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
  • Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
  • Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
  • Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
  • Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
  • Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

STEWED MUSHROOMS



Stewed Mushrooms image

Make and share this Stewed Mushrooms recipe from Food.com.

Provided by SLColman

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb mushroom
2 cups milk
4 tablespoons butter
2 tablespoons all-purpose flour
1 egg, beaten
salt & freshly ground black pepper

Steps:

  • Combine the mushrooms and milk in a saucepan and bring to a boil over moderate heat.
  • Reduce the heat and simmer for 10 minutes.
  • Mash the butter and flour together with a fork to make a smooth paste.
  • Stir the butter mixture into the mushroom and cook until thickened.
  • Stir in the beaten egg and bring to a simmer - do not boil.
  • Adjust the seasoning with salt and pepper.

Nutrition Facts : Calories 236.9, Fat 17.6, SaturatedFat 10.5, Cholesterol 100.5, Sodium 164.8, Carbohydrate 12.4, Fiber 1.2, Sugar 2, Protein 9.6

STEWED MUSHROOMS



Stewed Mushrooms image

Provided by Melissa Clark

Categories     one pot, side dish

Time 2h25m

Yield 2 servings

Number Of Ingredients 8

1 pound mixed mushrooms (portobello, shiitake and cremini), stems removed, cut into 1-inch cubes
2 tablespoons snipped fresh dill
1 tablespoon all-purpose flour
1/2 teaspoon salt, or more to taste
Freshly ground black pepper to taste
1 bay leaf
2 tablespoons unsalted butter, cut into bits
2 tablespoons sour cream

Steps:

  • Heat oven to 300 degrees. Lightly grease a 3-quart casserole, preferably one of earthenware.
  • In a bowl, toss the mushrooms with dill, flour, salt and pepper, and place them in the casserole. Bury the bay leaf among the mushrooms, and dot with butter. Cover, and bake for 1 hour.
  • Remove cover, and stir in sour cream. Cover again, return to oven and bake for 1 hour more. Serve hot as a side dish.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 602 milligrams, Sugar 5 grams, TransFat 0 grams

MUSHROOM STEW



Mushroom Stew image

This is a delicious, hearty, heart-friendly vegetarian stew. I serve it with polenta, but it would be equally yummy ladled over mashed potatoes, sweet mashed potatoes or rice. Garnish with fresh herbs.

Provided by Allyson

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h25m

Yield 4

Number Of Ingredients 13

½ ounce dried mushrooms (such as porcini)
1 cup hot water, or as needed
2 tablespoons extra-virgin olive oil
1 yellow onion, minced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 pinch ground cloves
2 pounds assorted fresh mushrooms, cut into bite size pieces
salt and ground black pepper to taste
1 ½ pounds tomatoes - peeled, seeded, and chopped
1 quart vegetable stock, or as needed
8 ounces instant polenta
4 teaspoons chopped fresh parsley, or as desired

Steps:

  • Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
  • Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme, and cloves and cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
  • Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
  • Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.

Nutrition Facts : Calories 424.2 calories, Carbohydrate 65.4 g, Cholesterol 4.2 mg, Fat 12.8 g, Fiber 10.1 g, Protein 17.7 g, SaturatedFat 2.4 g, Sodium 988.3 mg, Sugar 16.2 g

STEWED MUSHROOMS



Stewed Mushrooms image

Provided by Lucindy Willis

Categories     Soup/Stew     Mushroom     Side     Stew     Vegetarian     Winter     Bon Appétit     North Carolina     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter
1 tablespoon all purpose flour
3 pounds fresh mushrooms
2 cups dry red wine
2 cups canned vegetable broth
1/2 cup chopped onion
4 large garlic cloves, chopped
2 teaspoons Worcestershire sauce
Chopped fresh parsley

Steps:

  • Melt butter in heavy large Dutch oven over medium heat. Add flour and stir to blend. Add mushrooms, wine, broth, onion, garlic and Worcestershire sauce. Cook until mushrooms are tender and sauce thickens, stirring occasionally, about 40 minutes. Season to taste with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)Transfer mushrooms to bowl. Sprinkle with parsley and serve.

FRENCH-STYLE MUSHROOM STEW



French-Style Mushroom Stew image

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

16 ounces button mushrooms, chopped
8 ounces cremini mushrooms, chopped
8 ounces shiitake mushrooms, chopped
8 ounces oyster mushrooms, chopped
2 cups roughly chopped onion
6 tablespoons extra-virgin olive oil, divided, or to taste
salt and freshly ground black pepper to taste
1 large leek, white and light green parts only, diced
2 medium carrots, thinly sliced
3 cloves garlic, crushed and minced
1 tablespoon tomato paste
2 ½ tablespoons all-purpose flour
1 ½ cups dry red wine
1 ½ cups vegetable broth
1 tablespoon tamari, or to taste
¼ teaspoon cayenne pepper, or to taste
3 sprigs fresh thyme, chopped
2 leaf (blank)s bay leaves, or more to taste

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

AROMATIC STEWED MUSHROOMS



Aromatic Stewed Mushrooms image

Dish is from The Encylcopedia of Italian Dishes and is extremely simple. If you love mushrooms, give this one a try. I only used Portobello mushrooms, but you could use any type of field mushrooms.

Provided by Chippie1

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs fresh mushrooms, sliced (portobellos preferred but can be any type)
6 tablespoons olive oil
4 cloves garlic, finely chopped
salt & pepper
3 tablespoons fresh parsley, finely chopped

Steps:

  • Slice mushrooms fairly thickly.
  • Heat the oil in a large frying pan.
  • Stir in the garlic, after about 2 minutes, the mushrooms.
  • Cook for 8-10 minutes, stirring occasionally.
  • Season with salt& pepper, and stir in the parsley.
  • Cook for 5 minutes more, and serve at once.

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