Fresh and Wild Mushroom Stew

Fresh and Wild Mushroom Stew
Recipe Date:
August 26, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 1 1/2 lbs cultivated brown mushrooms, like shiitake, cremini or portobello
  • 1/2 lb pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
  • extra virgin olive oil
  • 1 large onion, diced
  • salt & pepper
  • 1 tsp chopped thyme
  • 1 tsp chopped sage or rosemary
  • pinch red pepper flakes or cayenne
  • 1 tbsp tomato paste
  • 3 small ripe tomatoes, peeled, seeded and chopped
  • 1 tbsp all-purpose flour
  • porcini broth, heated, or use chicken or vegetable broth
  • 1 tbsp butter
  • 3 garlic cloves, minced
  • 3 tbsps chopped parsley

Tasting notes: If you love mushrooms, this dish is for you. Because mushrooms pair beautifully with Pinot noir, it's an easy match.

Serena's tips: We loved this over polenta and threw a little brandy in at the beginning of Step 5.


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Recipe courtesy of David Tanis and the New York Times. Photo courtesy of Fred R. Conrad for The New York Times.