Fresh and Wild Mushroom Stew

Preparation

1. Step 1

   Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about ⅛-inch thick.

2. Step 2

   In a wide skillet, heat 2 tablespoons olive oil over medium-high. 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.

3. Step 3

   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.

4. Step 4

   Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add another 1 cup broth and cook for 2 minutes. Sauce should have gravylike consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)

5. Step 5

   Just before serving, put butter and 1 tablespoon olive oil in a 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.