WILD MUSHROOM AND BEEF STEW
Fragrant mushrooms and tender meat are combine with fresh herbs to give this classic beef stew a gourmet twist.
Provided by Mila Furman
Categories Entree
Number Of Ingredients 10
Steps:
- Cut up the meat into medium bite size cubes and season with salt and pepper on both sides. Preheat a Dutch oven or a thick bottomed pot with vegetable oil until it starts to smoke.
- Preheat the oven to 325-degrees.
- Place the beef into the pot, making sure not to overcrowd the pan. Allow to brown on all sides.
- In the meantime, wash and roughly chop your mushrooms.
- Check on the meat and remove once nice and brown. Set aside. You will have some fat and bits on the bottom of the pot. Let it be. This is your flavor.
- Add in the onions, a few cloves of garlic, a few stems of thyme, a bay leaf and mushrooms and toss to cover with the fat in the pot. Sautee for about 10 minutes.
- Add the meat back into the pot and sprinkle evenly with one tablespoon of flour. Mix to combine until none of the flour remains.
- Take about 1 cup of cognac and pour into the pot. NEVER POUR OUT OF THE BOTTLE! I flame can catch onto the bottle while pouring and the bottle will explode. You can either let it cook out as it or light the cognac on fire with a long match or if the pot is shallow enough, tilt it towards the flame so it will catch on fire. This is also called, deglazing.
- Once all the alcohol has cooked out, about 3 minutes, you will be left with a beautiful glazed meat.
- Pour in enough beef stock to cover the meat and mushrooms almost all the way. Adjust seasoning and cover with tightly fitting lid. Place into the oven for 30 minutes.
- After 30 minutes, turn the heat down to 275-degrees and allow to cook for another 90 minutes or until meat is nice and tender.
WILD MUSHROOM STEW
This wild mushroom stew is a dish that combines different types of mushrooms. Types of mushrooms may vary, and how many types of mushrooms you use is also up to you.
Provided by Tao,RN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
- Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
- Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
- Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 15 g, Cholesterol 1 mg, Fat 21.2 g, Fiber 4.1 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 645.2 mg, Sugar 3.9 g
FRESH AND WILD MUSHROOM STEW
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
- In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
- Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
- Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
- Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams
VEAL STEW WITH SHALLOTS AND WILD MUSHROOMS
When stewed, whole shallots and hearty chunks of potato and veal are tender enough to cut with a fork. Serve this easy, elegant stew with wide egg noodles.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Remove to a platter.
- Reduce heat to medium, add shallots and 3 tablespoons water, and saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
- Heat a large nonstick skillet over medium-high heat until it is very hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.
Nutrition Facts : Calories 336 g
DAVID WALLACH'S WILD-MUSHROOM STEW
Provided by Andrew Arons
Categories dinner, for one, main course
Time 50m
Yield One dinner serving
Number Of Ingredients 15
Steps:
- In a medium-sized saucepan, combine the dried morels and porcini with the water. Bring to a simmer, then remove from heat and let steep for 30 minutes.
- In a medium-sized saute pan, heat 2 tablespoons of the olive oil. When the oil is hot, add the fresh mushrooms and cook over high heat until the edges of the mushrooms are golden brown. Remove the mushrooms from the pan and set aside.
- Put the remaining tablespoon of olive oil in the saute pan and heat over a medium flame. Add the leek and saute until translucent.
- Bring a medium pot of lightly salted water to the boil. Add the new potato and cook until it is tender but firm, about 2 minutes. Remove the potato from the water with a slotted spoon and reserve. Then add the carrot to the boiling water and blanch for about 2 minutes, or until the carrot is cooked al dente. Remove the carrot with a slotted spoon, refresh in cold water and set aside. Then add the celery root to the boiling water and cook for about 2 minutes or until the celery root is al dente. Drain from the water, refresh in cold water and set aside.
- Drain the mushroom broth through a fine mesh strainer and reserve the broth. Roughly chop the reconstituted mushrooms. Put the mushroom broth in a medium-sized saucepan and add the sauteed mushrooms, the reconstituted dried mushrooms, the cooked vegetables, the sliced artichoke, the bay leaf, chopped lemon thyme and parsley. Simmer gently for 15 to 20 minutes.
- Season the stew with salt and pepper to taste. Add a splash of lemon juice to bring out the mushroom flavor. Serve with a hearty bread such as seven-grain or black bread.
More about "wild mushroom stew recipes"
WILD MUSHROOM AND MADEIRA STEW WITH WALNUTS
From deliciousmagazine.co.uk
5/5 (6)Total Time 40 minsCategory Recipes That Will Make You Excited For AutumnCalories 689 per serving
SWISS VEAL AND WILD MUSHROOM STEW - KITCHEN …
From kitchenconfidante.com
5/5 (2)Total Time 1 hr 15 minsCategory DinnerCalories 551 per serving
CHINESE CHICKEN AND WILD MUSHROOM STEW - EAT …
From eatbeautiful.net
OYSTER AND WILD MUSHROOM STEW | HEALTHY DELICIOUS
From healthy-delicious.com
WILD RICE AND MUSHROOM STEW | FOOD REVOLUTION …
From foodrevolution.org
SWEET POTATO AND WILD MUSHROOM IRISH LAMB STEW RECIPE
From recipes.net
BEEF AND WILD MUSHROOM STEW - GOOD HOUSEKEEPING
From goodhousekeeping.com
WILD MUSHROOM STEW | EMERILS.COM
From emerils.com
WILD MUSHROOM STEW - SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
WILD MUSHROOM STEW RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
LEEK & WILD MUSHROOM STEW RECIPE - OH MY VEGGIES
From ohmyveggies.com
WILD MUSHROOM AND OYSTER STEW | EMERILS.COM
From emerils.com
WILD MUSHROOM STEW WITH GREMOLATA RECIPE
From myrecipes.com
WILD MUSHROOM STEW | WILLIE'S CACAO
From williescacao.com
BEEF AND WILD MUSHROOM STEW | EMERILS.COM
From emerils.com
WILD BOAR STEW WITH MUSHROOM AND RED WINE
From philosokitchen.com
WILD MUSHROOM BEEF STEW - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
EFFORTLESS STEW, SOUP, AND CURRY MUSHROOM RECIPES TO TRY …
From msn.com
WILD MUSHROOM DUMPLING STEW RECIPE | STEW RECIPES | TESCO …
From realfood.tesco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search