Sarah Brown
Mushroom stew is a hearty, vegetarian dish that is packed with flavour and is perfect for mushroom lovers. It can be made in a single pot and is ready in under 30 minutes, making it an easy, family-friendly meal. The stew is versatile and can be served with pasta, quinoa, rice, mashed potatoes, or bread. It can also be customised with different types of mushrooms, vegetables, and seasonings to suit individual tastes and preferences.
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What You'll Learn
- Preparation: Clean and slice mushrooms, heat oil and butter, and cook onions
- Cooking: Add garlic, flour, stock, soy sauce, and herbs. Simmer and adjust seasoning
- Serving: Garnish with parsley and serve with polenta, mashed potatoes, or rice
- Customisation: Add brandy, wild mushrooms, or dried mushrooms for extra flavour
- Storage: Refrigerate for up to 5 days or freeze for up to 3 months
Preparation: Clean and slice mushrooms, heat oil and butter, and cook onions
To prepare a mushroom stew, you'll first want to clean and slice your mushrooms. You can use any type of mushroom you like, such as chestnut, cremini, button, shiitake, or wild mushrooms. If you're using dried mushrooms, soak them in water for at least 10 minutes before cooking.
Once your mushrooms are ready, it's time to heat up your cooking vessel of choice. You can use a medium-sized pot, a large saucepan, or a wide skillet. Add some oil or butter to the pan and turn the heat to medium-high. You can use olive oil, butter, or a combination of both for a richer flavor.
Now it's time to cook the onions. Add your onions to the pan and cook until they are soft and translucent. This should take around 5-10 minutes. You can also add a pinch of salt and pepper to season the onions as they cook. If you're using other vegetables like carrots, celery, or potatoes, you can add them now as well and cook until they are softened.
Your mushrooms and onions are now prepared and ready for the next steps of your mushroom stew recipe!
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Cooking: Add garlic, flour, stock, soy sauce, and herbs. Simmer and adjust seasoning
Now it's time to add flavour to your mushroom stew. Start by heating some oil in a pan. You can use olive oil or butter, or a combination of both. When the oil is hot, add your minced garlic and cook for about a minute, until it turns golden and becomes fragrant.
Next, add in your flour and mix well. The flour will combine with the oil and form a sticky paste, which will help to thicken your stew. Give it a good stir to ensure there are no lumps.
At this point, you can also add in some sliced mushrooms and tomatoes, as suggested in one recipe. Cook this mixture for a few minutes, stirring occasionally, until the mushrooms are soft and the tomatoes have started to break down.
Now, pour in your vegetable stock. You can use water, but stock will add more depth of flavour. Cover the ingredients with the liquid, giving them a good stir to ensure nothing is sticking to the bottom of the pan.
Add in your soy sauce, being mindful of the salt content. Regular soy sauce is usually salty enough, but if you're using reduced-sodium soy sauce, you may need to add a little extra salt. You can also use tamari if you're making a gluten-free stew.
Finally, add your herbs. Oregano is a good option, or you could try thyme, parsley, or rosemary. Cover the pot and let the stew simmer gently for around 5 minutes, or until the carrots are soft.
Taste your stew and adjust the seasoning as needed. You can add more salt and pepper, or perhaps a little more soy sauce or herbs. If you like a tangier flavour, you could add some balsamic vinegar. If you like your stew on the thicker side, simply let it simmer for a little longer with the lid off, reducing the liquid.
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Serving: Garnish with parsley and serve with polenta, mashed potatoes, or rice
Mushroom stew is a hearty, vegetarian dish that can be served with polenta, mashed potatoes, or rice. Here are some tips and variations on how to serve it with these sides:
Polenta
Polenta is a versatile option that can be served in a variety of ways with mushroom stew. Here are some ideas:
- Soft polenta: Prepare soft polenta by cooking it in a saucepan with water and seasoning. You can add butter, cream, cheese, or vegan alternatives to make it creamier and more flavourful. Pour the mushroom stew over the polenta and serve immediately.
- Baked polenta: You can also bake polenta in a heatproof dish and top it with the mushroom stew. This creates a more robust and crispy texture.
- Fried polenta: Another option is to spread the cooked polenta onto an oiled surface and allow it to set. Once set, cut it into chunks and fry them in olive oil. Serve the fried polenta with the mushroom stew on the side or poured over the top.
- Polenta mash: For a unique twist, you can create a polenta and sweet potato mash. Combine sweet potatoes, polenta, onion powder, and water in a saucepan and cook until heated through. Mash to the desired consistency and add seasonings and vegetables, such as spinach. Serve the mushroom stew as a sauce over the polenta mash.
Mashed Potatoes
Mashed potatoes are a classic side dish that pairs well with mushroom stew. Simply prepare your favourite mashed potato recipe and serve the stew over the potatoes. You can also add a garnish of fresh parsley to enhance the flavour and presentation.
Rice
Rice is another excellent option to serve with mushroom stew. Brown rice, in particular, can add a nutty flavour and a chewy texture to complement the dish. Prepare your rice according to your preference and serve the mushroom stew on top. You can also garnish with fresh parsley to add a pop of colour and freshness.
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Customisation: Add brandy, wild mushrooms, or dried mushrooms for extra flavour
Mushroom stew is a hearty, family-friendly, and easy one-pot meal that can be customised in many ways. Here are some tips to add brandy, wild mushrooms, or dried mushrooms for extra flavour:
Brandy
Adding a couple of tablespoons of brandy can kick the dish up a notch. It complements the mushrooms well and gives the stew a deeper, richer flavour. Start by peeling and mincing a clove of garlic and a shallot. Then, thinly slice your cremini mushrooms and sauté them in unsalted butter for about 2 minutes. Add the brandy and cook until the volume is reduced by three-quarters. This will intensify the flavours and create a delicious sauce for your mushroom stew.
Wild Mushrooms
Using wild mushrooms will give your stew an earthy and more complex flavour. Chanterelles, for example, are meaty and delicious. Clean and slice your wild mushrooms, keeping the colours separate, and trim the tough stems. You can save the stems for making stock. Heat some olive oil in a pan over medium-high heat, add the mushrooms, and stir-fry until they are nicely coloured. Add other ingredients like thyme, sage, red pepper, and tomato paste for additional depth of flavour.
Dried Mushrooms
Dried mushrooms add a concentrated mushroom flavour to your stew. Soak them in hot water for about 30 minutes or 20 minutes before cooking. Reserve the liquid and use it in your stew to enhance the umami flavour. Drain the mushrooms and add them to your stew with other ingredients like onions, garlic, thyme, and cloves. Cook until the mushrooms are soft, stirring occasionally.
Feel free to experiment with different types of mushrooms and ingredients to find your perfect combination. These customisations will elevate your mushroom stew and impress your taste buds!
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Storage: Refrigerate for up to 5 days or freeze for up to 3 months
Mushrooms are delicate and perishable, and their shelf life is short. To keep them fresh for longer, it's important to prevent them from releasing water and pulling moisture from the air. One effective method is to use a brown paper bag, which will absorb any moisture. Simply put whole, unwashed mushrooms in a brown paper bag and fold the top over to seal. If you don't have a brown paper bag, you can wrap the mushrooms in a paper towel and place them in a bowl in the refrigerator. This allows air to circulate while absorbing any moisture.
Another option is to use a net bag, like the ones onions are often sold in, and hang them from a hook or nail. This also allows for air circulation and prevents moisture buildup. If you plan on storing mushrooms for an extended period, you can dry them using a dehydrator or air-drying technique. Air-drying involves placing the mushrooms in a mesh container with good airflow for about a week. Once completely dry, store them in an airtight glass jar.
For even longer storage, you can freeze mushrooms. Keep in mind that freezing may affect their texture, so they are best used to flavour stocks or chopped into veggie burgers rather than fried. To freeze, clean the mushrooms and transfer them to a freezer-safe bag or container. Frozen mushrooms can be stored for up to 3 months.
When it comes to storing mushroom stew, it is recommended to refrigerate it and consume it within 3-4 days. If you want to store it for a longer period, you can freeze it for up to 3 months. Make sure to use airtight containers to prevent freezer burn and prolong freshness.
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Frequently asked questions
You will need a combination of fresh and dried mushrooms, onions, garlic, thyme, salt, pepper, olive oil or butter, and broth. You can also add in vegetables like carrots, celery, and potatoes.
You can use a variety of mushrooms such as shiitake, cremini, oyster, chanterelle, or porcini mushrooms.
Clean the mushrooms and trim any tough stems. Slice the mushrooms about ⅛-inch thick. If using dried mushrooms, soak them in hot water for 10-20 minutes before draining and reserving the liquid.
Heat oil or butter in a pan over medium-high heat. Add the onions and cook until softened. Add the garlic, thyme, and mushrooms, stirring until the mushrooms are browned and softened. Add the broth and any additional ingredients, bringing the stew to a boil before reducing the heat and simmering.
Mushroom stew can be served with polenta, mashed potatoes, sweet potatoes, or rice, or crusty bread. You can also garnish with fresh herbs like parsley.
