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    Fresh and Wild Mushroom Stew

    clock-icon60 minutes
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    Author
    Pixicook editorial team

    A heartwarming stew featuring a mix of brown and wild mushrooms, perfect for autumn comfort.

    Ingredients for Fresh and Wild Mushroom Stew

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Brown Mushrooms, cleaned and sliced

    0 lb

    Substitute chevron-down

    Wild Mushrooms, cleaned and sliced

    0 lb

    Substitute chevron-down

    Extra Virgin Olive Oil, divided

    tablespoons

    Substitute chevron-down

    Large Onion, diced

    each

    Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Fresh Thyme, chopped

    teaspoons

    Substitute chevron-down

    Fresh Sage, chopped

    teaspoons

    Substitute chevron-down

    Red Pepper Flakes

    pinches

    Substitute chevron-down

    Tomato Paste

    tablespoons

    Substitute chevron-down

    Ripe Tomatoes, peeled, seeded, and chopped

    each

    Substitute chevron-down

    All Purpose Flour

    tablespoons

    Substitute chevron-down

    Mushroom Broth

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Flat Leaf Parsley, chopped

    tablespoons

    Substitute chevron-down

    How to Make Fresh and Wild Mushroom Stew

    1. Prepare Onions

    Heat 1 tablespoon of olive oil over medium heat. Add the diced onion, seasoning with salt and pepper. Cook until the onions are soft and translucent, about 10 minutes. Remove the onions from the skillet and set aside.

    2. Sauté Brown Mushrooms

    Increase the heat to high and add another tablespoon of olive oil. Toss in the sliced brown mushrooms and season with salt, pepper, thyme, sage or rosemary, and red-pepper flakes. Sauté for about 3 minutes until they begin to brown and release their juices.

    3. Thicken the Stew

    Stir in the tomato paste and chopped tomatoes. Sprinkle in the flour and reintroduce the cooked onions. Pour in the broth and let everything simmer together, stirring occasionally, until the stew thickens to a rich, gravy-like consistency, about 3 minutes.

    4. Sauté Wild Mushrooms

    In a separate skillet, melt the butter with the remaining tablespoon of olive oil. Add the wild mushrooms, garlic, and parsley, and sauté for about 3 minutes.

    5. Combine and Season

    Combine the sautéed wild mushroom mixture into the main stew. Adjust the seasoning with salt and pepper, and add more broth if needed to reach your desired consistency.


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