EASY MUSHROOM STEW RECIPE (MUSHROOM MAIN DISH)
Aromatic mushroom stew in a delicious sauce with lots of herbs, a perfect vegetarian stew for these cold autumn days.
Provided by Adina
Categories Stews
Time 45m
Number Of Ingredients 14
Steps:
- Mushrooms: Clean the mushrooms by wiping them carefully with kitchen paper to remove any dirt that might stick to them. Halve or quarter the mushrooms, depending on their size. If they are very small, you can leave them whole. Chop the stems in 2 or 3 pieces as well. Set aside.
- Saute: Finely chop the onions and the garlic cloves. Heat the oil and the butter in a stew pot and cook the onions and the garlic until the onions are translucent.
- Cook: Add the mushrooms, cover the pot and leave to cook for about 5 minutes.
- Simmer: Add the tomato paste, sweet paprika powder, and some salt and pepper. Stir to coat the mushrooms with the spices. Add the white wine and let it bubble off completely. Add the vegetable broth, cover, and cook for about 15-20 minutes.
- Thicken: Shortly before the end of the cooking time, whisk the milk and the cornstarch together in a small bowl. Slowly pour the mixture into the pot while whisking all the time. Stir well and let cook for another two minutes or so until the sauce thickens slightly.If you are using heavy cream, the cornstarch will not be necessary. Just stir the cream into the dish and let cook for a couple of minutes or until the sauce thickens slightly.
- Adjust the taste with lemon juice and more salt and pepper. Chop the herbs and add to the stew.
- Serve immediately with one of the sides mentioned above.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 242 kcal, Carbohydrate 25 g, Protein 8 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 459 mg, Fiber 7 g, Sugar 9 g, UnsaturatedFat 6 g
DAD'S MUSHROOMS
Provided by Food Network
Categories side-dish
Time 7h15m
Yield 4 cups (1 quart)
Number Of Ingredients 4
Steps:
- Melt the butter in a slow cooker on high. When the butter is melted, add the soup and season with salt and pepper. Stir the soup, then add the mushrooms. Coat the mushrooms with the soup, add the lid to the slow cooker and cook on high, stirring occasionally, for 5 hours.
- Remove the lid and continue to cook on high, uncovered, for 2 more hours to cook down the sauce and allow it to thicken. Continue stirring occasionally. A small amount of liquid should be present upon completion. Reduce the temperature to low or warm for serving during the party. The sauce will continue to thicken during this time.
AROMATIC STEWED MUSHROOMS
Dish is from The Encylcopedia of Italian Dishes and is extremely simple. If you love mushrooms, give this one a try. I only used Portobello mushrooms, but you could use any type of field mushrooms.
Provided by Chippie1
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice mushrooms fairly thickly.
- Heat the oil in a large frying pan.
- Stir in the garlic, after about 2 minutes, the mushrooms.
- Cook for 8-10 minutes, stirring occasionally.
- Season with salt& pepper, and stir in the parsley.
- Cook for 5 minutes more, and serve at once.
STEWED MUSHROOMS
Provided by Lucindy Willis
Categories Soup/Stew Mushroom Side Stew Vegetarian Winter Bon Appétit North Carolina Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Melt butter in heavy large Dutch oven over medium heat. Add flour and stir to blend. Add mushrooms, wine, broth, onion, garlic and Worcestershire sauce. Cook until mushrooms are tender and sauce thickens, stirring occasionally, about 40 minutes. Season to taste with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)Transfer mushrooms to bowl. Sprinkle with parsley and serve.
STEWED MUSHROOMS
Make and share this Stewed Mushrooms recipe from Food.com.
Provided by SLColman
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the mushrooms and milk in a saucepan and bring to a boil over moderate heat.
- Reduce the heat and simmer for 10 minutes.
- Mash the butter and flour together with a fork to make a smooth paste.
- Stir the butter mixture into the mushroom and cook until thickened.
- Stir in the beaten egg and bring to a simmer - do not boil.
- Adjust the seasoning with salt and pepper.
Nutrition Facts : Calories 236.9, Fat 17.6, SaturatedFat 10.5, Cholesterol 100.5, Sodium 164.8, Carbohydrate 12.4, Fiber 1.2, Sugar 2, Protein 9.6
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
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