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

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

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

Recipe Link

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