MUSHROOM STEW RECIPE RECIPES

Steps:

• Trim 2 pounds mushrooms and slice into 1/4-inch slices.
• Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add the mushrooms and 2 teaspoons of the kosher salt, and cook, stirring occasionally, until the moisture evaporates, 15 to 17 minutes.
• Meanwhile, prepare the following, keeping each separate on a large cutting board or transferring onto a baking sheet: Halve and thinly slice 1 medium yellow onion. Mince 3 garlic cloves. Pick fresh parsley leaves until you have 2 tablespoons and coarsely chop; pick fresh oregano leaves and coarsely chop until you have 2 teaspoons (plus more of each for garnish if desired). Coarsely chop 2 ounces kale (about 2 cups). Drain 1 can chickpeas.
• Add the onion, garlic, parsley, oregano, 1/2 teaspoon red pepper flakes, 1/4 teaspoon dried thyme, 1/4 teaspoon black pepper, and remaining 1 teaspoon kosher salt to the mushrooms. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
• Pour in 1/4 cup of the water and scrape up any browned bits from the bottom of the pan. Add the chickpeas, 1 (28-ounce) can crushed tomatoes, 1 (about 13-ounce) can coconut milk, and the remaining 3/4 cup water. Stir to combine and simmer until heated through and thickened, 20 to 25 minutes. The mixture may appear grainy at first, but will smooth out as the stew simmers.
• Add the kale and 1 teaspoon red wine vinegar, stir to combine, and cook until the kale is wilted, 2 to 5 minutes. Taste and season with more kosher salt or vinegar as needed.
• Ladle into bowls, garnish with olive oil, red pepper flakes, and more oregano and parsley if desired. Serve with crusty bread, or spoon over cooked polenta or mashed potatoes.

Steps:

• Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
• Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
• Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
• Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.