Mushroom stew

I got this recipe out of a book called Food by Susan Powter...made it tonight and I have to say it was incredible!!!


I doubled the recipe and tweaked it a bit as well

2 tbs olive oil
3 lbs mushrooms sliced
5-6 cloves garlic minced
2 medium onions chopped
1 cup veggie broth
1 cup red wine
thyme and rosemary to your taste
salt and pepper to taste


Heat oil in a big pot so you will have lots of room for the mushrooms.
Add garlic and onion and sautee until lightly golden brown.
Add mushrooms and cook 10 min..mushrooms will start to release their juice..at that time add the broth and the wine and all the seasonings.
Let cook down until liquid is reduced by half and serve over mashed potatoes...rice...or polenta.

We served ours over garlic basil polenta and had the most delicious dinner.
ENJOY!!!!

[ArmsOfLove]

that sounds wonderful! thanks for posting it

[Hannah Jo]

There is a similar yummy recipe in Korea. To give it an Asian taste, the seasoning added to the broth is roughly:

- 2 Tbsp soy sauce
- 1 Tsp sugar
- 1 Tsp sesame oil
- 1 Tsp red pepper flakes
- 2 Tsp garlic

I like to have 4 or 5 different kinds of mushrooms. Watercress, carrots, onions, leeks, noodles, etc. are added, and it is cooked in a big pot on the table on a portable burner. It is ladled into shallow bowls and served with rice and sidedishes (including kimchi, of course)

[thomer]

Oh, my mouth is watering!!!

This sounds awesome!! I wonder if you could do a mixture of different types of mushrooms, like portabella, ake, etc? I love mushrooms!