Simple Recipes for Every Day
Mushroom Stew
- Serves: 6
- Prep Time: 20 min
- Cook Time: 40 min
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 pounds mixed mushrooms, sliced (we like cremini, chanterelles, oyster, or portobello)
- ½ teaspoon kosher salt
- ¾ cup dry white wine, (we like Pinot Grigio or Sauvignon Blanc)
- 4 cups vegetable broth
- 1 teaspoon vegetable bouillon
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon chopped fresh thyme leaves
- 1 bay leaf
- ½ teaspoon red pepper flakes
- 1 ½ pounds russet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons salted butter
- ½ cup frozen peas
- ¼ cup flat leaf parsley, finely chopped
- Crusty bread, for serving
Method
Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is glistening add the onions and cook until beginning to soften, about 3 minutes. Add in the garlic, half of the mushrooms and the salt. Cook, stirring often, until the mushrooms begin to soften, about 5 minutes.
Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer until the wine has reduced by a third, about 8 minutes. Stir in the broth, bouillon, pepper, thyme, bay leaf, red pepper flakes, and potatoes. Increase the heat to high and bring to a boil, then reduce the heat to low. Simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Meanwhile, melt the butter in a large skillet over medium heat. Once the butter is sizzling, add the remaining mushrooms and cook, stirring often, until golden brown, about 5 minutes. Remove from the heat.
Stir the peas, parsley, and browned mushrooms into the stew.
Serve with crusty bread on the side.