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.