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Originally published Wednesday, October 16, 2013 at 6:04 AM

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Recipe: Fresh and Wild Mushroom Stew

A recipe from The New York Times that uses cultivated and wild mushrooms.


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4 to 6 servings

1½ pounds cultivated brown mushrooms, like shiitake, cremini or portobello

½ pound pale wild mushrooms, like chanterelle (or King trumpet or oyster)

Extra-virgin olive oil

1 large onion, diced

Salt and pepper

1 teaspoon chopped thyme

1 teaspoon chopped sage or rosemary

Pinch red pepper flakes or cayenne

1 tablespoon tomato paste

3 small ripe tomatoes, peeled, seeded and chopped

1 tablespoon all-purpose flour

Porcini broth (see recipe below), heated, or use chicken broth

1 tablespoon butter

3 garlic cloves, minced

3 tablespoons chopped parsley

1. Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1 / 8-inch thick.

2. In a wide skillet, warm 2 tablespoons olive oil over medium-high heat. 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. Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about three minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for one minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for one minute more. Return the onions to the pan.

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

5. Just before serving, put butter and 1 tablespoon olive oil in wide skillet over medium-high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté about two minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook one minute more. Add chanterelles to brown mushroom mixture; transfer to a warm serving bowl. Serve with polenta or pasta if you wish.

Porcini Broth

¼ cup crumbled dry porcini (about 4 grams)

1 small onion, sliced

6 scallions, roughly chopped

1 celery stalk, roughly chopped

1 carrot, roughly chopped

1 bay leaf

1. Put all ingredients into a saucepan. Cover with 4 cups water and bring to a boil. Reduce heat and simmer for 30 minutes. Strain. Broth may be made in advance and will keep for a week, refrigerated. Makes about 3 cups

David Tanis, The New York Times



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