French-Style Mushroom Stew Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 5 servings:

• 16 ounces button mushrooms, chopped
• 8 ounces cremini mushrooms, chopped
• 8 ounces shiitake mushrooms, chopped
• 8 ounces oyster mushrooms, chopped
• 2 cups roughly chopped onions
• 6 tablespoons extra-virgin olive oil, or as needed, divided
• Salt and freshly ground black pepper to taste
• 2 medium carrots, thinly sliced
• 1 large leek, white and light green parts only, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 cups dry red wine
• 1 cups vegetable broth
• 1 tablespoon tamari, or to taste
• 3 sprigs fresh thyme, chopped
• 2 bay leaves, or more to taste
• teaspoon cayenne pepper, or to taste

Directions

Follow these steps to prepare the dish:

1. Combine all the mushrooms and onions in a large bowl. Toss gently to mix.
2. Heat 2 tablespoons of oil in a very large pot over medium-high heat. Add the mushroom-onion mixture, in batches, covering the bottom of the pot in a single layer. Cook without stirring too much until the mixture starts to brown and caramelize on one side (about 3 to 5 minutes). Stir and cook the other side for another 3 to 5 minutes.
3. Using a slotted spoon, transfer the cooked mushroom-onion mixture to a large bowl. Add another 2 tablespoons of oil to the pot and repeat the process until all the mushroom-onion mixture is cooked.
4. Season the mushroom-onion mixture with salt and black pepper, then set aside.
5. Reduce the heat to medium-low. Add 1 tablespoon of oil to the same pot. Add the carrots and leek, cooking until the leek turns light golden and starts to soften (about 5 minutes).
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the tomato paste and cook for 1 more minute.
8. Add the flour and cook, stirring constantly, for 1 more minute.
9. Pour in the red wine, vegetable broth, tamari, chopped thyme, bay leaves, and cayenne pepper. As the mixture simmers, use a wooden spoon to scrape the browned bits of food off the bottom of the pot.
10. Carefully add the mushroom-onion mixture to the pot and bring to a simmer.
11. Reduce the heat to low and let it simmer, partly covered, for 30 to 40 minutes, or until the carrots and onions are tender and the sauce has thickened.

Cook's Notes

You can substitute butter for olive oil and use teaspoon of dried thyme instead of fresh thyme. The more variety of mushrooms you use, the better, as each brings its own unique flavor. If you have the time and patience, brown the mushrooms well but be careful not to burn them, as caramelization adds great depth of flavor. If you're a pescatarian, you can replace tamari with oyster sauce for a more rounded flavor profile.

Nutrition Facts

Per serving:

• Calories: 379
• Total Fat: 17g (22% Daily Value)
• Saturated Fat: 3g (13% Daily Value)
• Sodium: 435mg (19% Daily Value)
• Total Carbohydrates: 34g (13% Daily Value)
• Dietary Fiber: 9g (31% Daily Value)
• Total Sugars: 9g
• Protein: 11g (22% Daily Value)
• Vitamin C: 41mg (46% Daily Value)
• Calcium: 131mg (10% Daily Value)
• Iron: 7mg (38% Daily Value)
• Potassium: 945mg (20% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or a registered dietitian before preparing this recipe for personal consumption.