Mushroom Stew

This is a delicious, hearty, vegetarian mushroom stew recipe. I serve it with polenta, but it would be equally yummy ladled over mashed potatoes, sweet mashed potatoes, or rice. Garnish with fresh herbs.


Recipes · Soups, Stews and Chili Recipes · Stews


Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 25 mins
Additional Time: 20 mins
Servings: 4

Ingredients

Ingredients List

  • ½ ounce dried mushrooms (such as porcini)

  • 1 cup hot water, or as needed

  • 2 tablespoons extra-virgin olive oil

  • 1 yellow onion, minced

  • 2 cloves garlic, minced

  • 1 tablespoon fresh thyme leaves

  • 1 pinch ground cloves

  • 2 pounds assorted fresh mushrooms, cut into bite size pieces

  • salt and ground black pepper to taste

  • 1 ½ pounds tomatoes - peeled, seeded, and chopped

  • 1 quart vegetable stock, or as needed

  • 8 ounces instant polenta

  • 4 teaspoons chopped fresh parsley, or as desired


Directions

  1. Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.

  2. Heat oil in a large pot over medium-high heat; cook and stir onion until soft, about 5 minutes. Reduce heat to medium. Stir in garlic, thyme, and cloves; cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.

  3. Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.

  4. Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.

Cook's Note:

You can stir a small handful of fresh herbs into polenta after cooking if desired.


Nutrition Facts (per serving)

Nutrition Facts
424 Calories
13g Fat
65g Carbs
18g Protein


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