Mushroom Stew recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 988.3 mg
sugar: 16.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place dried mushrooms in a small bowl with enough hot water to cover, let stand 20 minutes. Drain mushrooms, reserve liquid.

  2. 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.

  3. Stir tomatoes and reserved mushroom liquid into mushroom mixture, simmer over low heat until thickened, about 20 minutes.

  4. 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.

Recipe Yield

4 servings

Recipe Note

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.

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