Dinner Ideas

French-Style Mushroom Stew

Name: French-Style Mushroom Stew
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 5 servings
Ingredients: 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 ½ tablespoons all-purpose flour; 1 ½ cups dry red wine; 1 ½ cups vegetable broth; 1 tablespoon tamari, or to taste; 3 sprigs fresh thyme, chopped; 2 bay leaves, or more to taste; ¼ teaspoon cayenne pepper, or to taste

5 servings

servings

30 minutes

active time

1 hour 40 minutes

total time

Start Cooking

Ingredients

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 ½ tablespoons all-purpose flour

1 ½ cups dry red wine

1 ½ cups vegetable broth

1 tablespoon tamari, or to taste

3 sprigs fresh thyme, chopped

2 bay leaves, or more to taste

¼ teaspoon cayenne pepper, or to taste

Directions

Combine mushrooms and onions in a large bowl; toss gently to mix.

Heat 2 tablespoons oil in a very large pot over medium-high heat. Add mushroom-onion mixture, in batches, to cover bottom of pot in a single layer; cook, without stirring too much, until begins to brown and caramelize on one side, 3 to 5 minutes. Stir and cook until other side is browned, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot; repeat with another batch mushroom-onion mixture. Repeat until all mushroom-onion mixture is cooked.

Season mushroom-onion mixture with salt and black pepper; set aside.

Reduce heat to medium-low; add 1 tablespoon oil to the same pot. Add carrots and leek; cook until leek turns light golden and starts to soften, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste; cook 1 minute. Add flour; cook and stir 1 minute more.

Stir in wine, vegetable broth, tamari, thyme, bay leaves, and cayenne pepper while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Carefully add mushroom-onion mixture; bring to a simmer.

Reduce heat to low; simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.

Nutrition

Serving Size

Calories

379 kcal

Total Fat

17 g

Saturated Fat

3 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

Sodium

435 mg

Total Carbohydrate

34 g

Dietary Fiber

9 g

Total Sugars

9 g

Protein

11 g