Mushroomstew Recipes

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EASY MUSHROOM STEW RECIPE (MUSHROOM MAIN DISH)



Easy Mushroom Stew Recipe (Mushroom Main Dish) image

Aromatic mushroom stew in a delicious sauce with lots of herbs, a perfect vegetarian stew for these cold autumn days.

Provided by Adina

Categories     Stews

Time 45m

Number Of Ingredients 14

2.2 lbs white or brown mushrooms (1 kg)
2 onions
4 garlic cloves
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons tomato paste
1 tablespoon sweet paprika powder
2/3 cup white wine (150 ml)
2/3 cup good-quality vegetable broth (150 ml)
2/3 cup milk or heavy cream (See note)
½ tablespoon cornstarch (optional, not necessary if using heavy cream)
1 bunch parsley or chives
1-2 teaspoons lemon juice or to taste
fine sea salt and pepper

Steps:

  • Mushrooms: Clean the mushrooms by wiping them carefully with kitchen paper to remove any dirt that might stick to them. Halve or quarter the mushrooms, depending on their size. If they are very small, you can leave them whole. Chop the stems in 2 or 3 pieces as well. Set aside.
  • Saute: Finely chop the onions and the garlic cloves. Heat the oil and the butter in a stew pot and cook the onions and the garlic until the onions are translucent.
  • Cook: Add the mushrooms, cover the pot and leave to cook for about 5 minutes.
  • Simmer: Add the tomato paste, sweet paprika powder, and some salt and pepper. Stir to coat the mushrooms with the spices. Add the white wine and let it bubble off completely. Add the vegetable broth, cover, and cook for about 15-20 minutes.
  • Thicken: Shortly before the end of the cooking time, whisk the milk and the cornstarch together in a small bowl. Slowly pour the mixture into the pot while whisking all the time. Stir well and let cook for another two minutes or so until the sauce thickens slightly.If you are using heavy cream, the cornstarch will not be necessary. Just stir the cream into the dish and let cook for a couple of minutes or until the sauce thickens slightly.
  • Adjust the taste with lemon juice and more salt and pepper. Chop the herbs and add to the stew.
  • Serve immediately with one of the sides mentioned above.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 242 kcal, Carbohydrate 25 g, Protein 8 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 459 mg, Fiber 7 g, Sugar 9 g, UnsaturatedFat 6 g

EASY CREAMY MUSHROOM STEW



Easy Creamy Mushroom Stew image

A delicious creamy mushroom stew made in less than 30 minutes. Great by itself or served over rice, noodles, or even mashed potatoes.

Provided by Yoly

Categories     Mushroom Recipes

Time 25m

Yield 2

Number Of Ingredients 7

2 tablespoons butter
8 ounces mushrooms, sliced
4 cloves garlic, sliced
2 tablespoons chicken broth
½ cup heavy whipping cream
1 teaspoon paprika
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a skillet over medium heat. Add mushrooms and saute until tender, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 more minute.
  • Add chicken broth and simmer for 3 to 4 minutes.
  • Pour in heavy whipping cream and season with paprika, salt, and pepper. Simmer until stew starts to thicken, 4 to 5 minutes.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 8 g, Cholesterol 112.3 mg, Fat 34.1 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 21.1 g, Sodium 171.3 mg

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

CREAMY MUSHROOM STEW



Creamy Mushroom Stew image

This stew is warm, comforting, and fresh tasting. This stew is good over mashed potatoes, noodles, rice, or toast points. Make sure to serve with a piece of crusty bread to soak up any lingering sauce.

Provided by lutzflcat

Time 40m

Yield 4

Number Of Ingredients 15

2 tablespoons unsalted butter
½ cup chopped onions
½ large carrot, peeled and diced
8 ounces white button mushrooms, sliced
8 ounces baby bella mushrooms, sliced
½ cup frozen peas
3 cloves garlic, minced
½ teaspoon dried thyme
⅓ cup beef broth
2 tablespoons dry sherry
1 tablespoon low-sodium soy sauce
1 tablespoon tomato paste
⅓ cup heavy cream
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.
  • Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.
  • Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.
  • Garnish with chopped parsley and serve.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 13.9 g, Cholesterol 42.4 mg, Fat 13.6 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 319.2 mg, Sugar 4.9 g

INSTANT POT® MUSHROOM STEW



Instant Pot® Mushroom Stew image

Hearty Instant Pot® stew that substitutes beef with mushrooms. I used peas and lima beans from my freezer. You could use just about anything. I used red beans for protein.

Provided by DaveMD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Mushroom

Time 1h30m

Yield 8

Number Of Ingredients 28

2 tablespoons salted butter
2 medium yellow onions, coarsely chopped
1 ½ cups chopped baby carrots
1 cup celery slices
salt and ground black pepper to taste
1 (10 ounce) package baby bella mushrooms, chopped
1 (8 ounce) package baby bella mushrooms, sliced
1 (6 ounce) package white mushrooms, halved if large
½ cup red wine
½ teaspoon salt
½ teaspoon Cajun seasoning
¼ teaspoon ground paprika
¼ teaspoon ground thyme
¼ teaspoon dried sage
¼ teaspoon red pepper flakes
2 (14.5 ounce) cans stewed tomatoes with juice, chopped
2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2 medium potatoes, peeled and diced
1 (15 ounce) can kidney beans, rinsed and drained
1 ½ cups frozen peas
1 ½ cups frozen lima beans
1 bunch parsley, chopped
2 leaf (blank)s bay leaves
½ cup sour cream
2 tablespoons cornstarch

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add onions, carrots, and celery; saute until onions are translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl.
  • Add chopped and sliced baby bella mushrooms, white mushrooms, and wine to the pot; sweat mushrooms until soft and alcohol has cooked off, about 5 minutes.
  • Stir in 1/2 teaspoon salt, Cajun seasoning, paprika, thyme, sage, and red pepper flakes. Add stewed tomatoes with juice, tomato paste, soy sauce, Worcestershire sauce, and garlic. Simmer until heated through, 3 to 4 minutes. Add onion mixture back to the pot and stir to combine.
  • Add potatoes, kidney beans, peas, lima beans, parsley, and bay leaves; stir until combined and bay leaves are submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in sour cream, followed by cornstarch if thickening is needed.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 50.5 g, Cholesterol 14 mg, Fat 7 g, Fiber 11.7 g, Protein 12.9 g, SaturatedFat 3.9 g, Sodium 798.5 mg, Sugar 10.5 g

MUSHROOM STEW



Mushroom Stew image

I adapted this recipe from one I found in a cooking magazine called Mary Dee's. You could add cooked meat to this if you wanted to, but it is very good as is. When I bring this stew to work for lunch, the garlic guarantees popularity ALL afternoon!

Provided by KeyWee

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 lb fresh white mushroom (trimmed & sliced)
8 fresh roma tomatoes (, chopped)
1 medium onion (sliced)
4 garlic cloves (crushed)
1/2 teaspoon red pepper flakes
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 (15 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 cup rotini pasta
1 (15 ounce) can garbanzo beans (drained)

Steps:

  • In large soup pot, combine mushrooms, tomatoes, onion, garlic, red pepper, broth, and tomato sauce.
  • Bring to a boil.
  • Reduce heat and simmer, loosely covered, for 20 minutes.
  • Turn heat to high, uncover and cook until sauce is slightly thickened, about 10 minutes.
  • Season with salt& pepper.
  • In another pan, cook pasta until tender.
  • Drain pasta and add to stew along with beans.
  • Mix gently and serve hot.
  • For Vegetarian use vegetable stock.

Nutrition Facts : Calories 224.9, Fat 2.1, SaturatedFat 0.3, Sodium 1174.4, Carbohydrate 43, Fiber 6.9, Sugar 7.8, Protein 11.3

FRESH AND WILD MUSHROOM STEW



Fresh and Wild Mushroom Stew image

Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds cultivated brown mushrooms, like shiitake, cremini or portobello
1/2 pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
Extra virgin olive oil
1 large onion, diced
Salt and pepper
1 teaspoon chopped thyme
1 teaspoon chopped sage or rosemary
Pinch red pepper flakes or cayenne
1 tablespoon tomato paste
3 small ripe tomatoes, peeled, seeded and chopped
1 tablespoon all-purpose flour
Porcini broth, heated, or use chicken or vegetable broth
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons chopped parsley

Steps:

  • Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
  • In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
  • Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
  • Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
  • Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams

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