Mixed Mushroom Stew

By Angelika Hanna

Inspired by the New York Times Cooking recipe, I describe this dish simply as a delight. It’s sweater weather in food form; a Fall dish in every sense: brown-ish/red-ish in color, earthy and herbaceous in taste, warm and cozy in temperature. It has it all what one desires on a cool Fall day. This is not a fast-to-prepare meal. But it is worth the time, and will it will fill your kitchen with delicious earthy smells. If desired, you could kick this dish up with a tablespoon of brandy, sherry, or Masala; it complements very well the mushrooms and brings out all the flavors even better.

Recipe:

Prep Time: 15 min

Cook Time: 1 hr 40 min

Total Time: 1 hr 55 min

Yield: 4-6 servings

Cuisine: North American/Canadian/European

Author: Angelika Hanna / Zest4Food

Ingredients:

• 2 pounds mixed dried mushrooms (Shitake, Portobello, Chanterelle, Oyster)
• Vegetable oil
• 1 large cooking onion, diced
• Kosher salt
• Freshly ground black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp dried sage
• A pinch dried hot red pepper flakes (for some heat)
• 1 tbsp tomato paste
• 3 small ripe tomatoes, chopped
• All-purpose flour, as needed
• Mushroom broth (from pre-cooked mushrooms)
• 1 tbsp butter
• 3 garlic cloves, minced (optional)
• Fresh parsley, chopped

Instructions:

1. Rinse the dried mushrooms, place them in a pot with water.
2. Bring to boil. This process will clean and sanitize the dried mushrooms.
3. Rinse the hot mushrooms in a sieve under running water again.
4. Place the mushrooms in a large pot with fresh water. (Water should be approx. an inch above the mushrooms as the mushrooms will expand when being cooked).
5. Bring to boil. Reduce heat to medium. Let simmer for about an hour to an hour and a half with the lid on. (Dried mushrooms are tough and need a long time to cook soft.)
6. When the water cooks off (reduces) in the pot, refill with fresh water, so that the mushrooms remain covered.
7. After an hour simmer time, check on softness. If the mushrooms are still tough, simmer for another 15-30 min.
8. When the mushrooms are soft, turn heat off.
9. Remove the mushrooms from the hot burner. Place them in a sieve, letting excess water drain into a pot. Save the mushroom water (it will be used in your stew.)
10. In a large frying pan, heat 1 tbsp vegetable oil over high-medium heat.
11. Add onion, season with salt and pepper.
12. Cook until the onions are soft and brownish, approx. 8 min. Add garlic, cook for about 1 min.
13. Remove from frying pan. Set aside.
14. Heat 1 tbsp butter or more if required.
15. Add mushrooms, season with salt and pepper.
16. Cook the mushrooms until they turn brownish, approx. 3-5 min. over high-medium heat.
17. Lower the heat to medium.
18. Add the herbs (thyme, rosemary, sage), and the red pepper flakes.
19. Add the tomatoes and the tomato paste. Stir well. Cook for 1-2 min.
20. Add the onions. Stir well.
21. Add 1 cup mushroom water and stir until thickened. If the consistency is too watery, add some flour.
22. Gradually add more mushroom water and cook for another few minutes. (The sauce should have a gravy-like consistency.)
23. Adjust seasoning with salt and pepper.
24. Sprinkle with fresh parsley.

Serve over pasta, polenta, or just as it is.

Enjoy!