Mad Mushroom Stew
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons olive oil
- 8ounces (3 cups) cremini mushrooms
- 8ounces (3 cups) shiitake mushrooms
- 1pound (6 cups) domestic mushrooms
- ¼cup dried porcini mushrooms
- 1cup red potatoes, skin on, washed, diced into ½-inch cubes
- 1cup golden-fleshed potatoes, skin on, washed, diced into ½-inch cubes
- 1cup Yukon Gold potatoes, skin on, washed, diced into ½-inch cubes
- 1cup of parsnips, peeled, diced into ½-inch cubes
- 1tablespoon parsley, stems removed and chopped coarse
- 1tablespoon rosemary, stems removed and chopped coarse
- 1tablespoon sage, stems removed and chopped coarse
- 1tablespoon thyme, stems removed and chopped coarse
- 1cup vegetable stock
- 2tablespoons grated Parmesan
- 1½teaspoons salt, or to taste
Nutritional analysis per serving (5 servings)
224 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 9 grams protein; 774 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat a sauté pan over high heat. Add the olive oil and sauté all the mushrooms together. Do not shake the pan excessively, as that will render water from the mushrooms and they will boil instead of browning.
- Step 2
When golden brown, add the potatoes, parsnip, parsley, rosemary, sage, thyme and stock. Bring to a boil, then lower heat to simmer. Cover. Potatoes will take 10 to 15 minutes to cook. If too much stock evaporates during cooking, add more as needed.
- Step 3
Place in a bowl or crock and sprinkle with Parmesan. Serve immediately.
Private Notes
Comments
Don't the dried porcinis need to be reconstituted?
Next time I'd add a rind of parmesan with the potatoes. Not everyone has 4 different fresh herbs available. I'll work with what I have.
A large sauté pan or even a large stock pot would work if you're worried about fitting everything in. Mushrooms cook down a great deal, however.
The mushrooms are meant to be kept whole, but if your mushrooms are on the larger size, feel free to cut them down as you see fit.
We do our best to respond to all questions, but there are over 17K recipes on our site, so we cannot get to all of them. You can always reach us at cookingcare@nytimes.com.
This sounds delicious, but I can count on the fingers of one hand the number of times I've seen a recipe with five servings. Four? Six? Yes. But five? I might as well round up or down than try to do the math...
This was a good mid week recipe -- left out the porcinis and parsnips but added leeks at the beginning. And a little cream at the end. Hearty and seasonally appropriate. Added a parmesan rind as someone suggested which was a good idea. Leftovers made great lunches for the rest of the week.
Based on the ingredients list, I expected this to be bland, but it wasn't. I left out the dried porcinis, since I didn't have any. I quartered the mushrooms, since it's a stew and not a soup. We liked it quite a lot, with the melted cheese and crusty bread. It was just the thing, since we'd had a huge BBQ dinner the night before.
Advertisement