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Autumn mushroom stew with rosemary mashed potatoes is a hearty, warming dish, perfect for autumn’s first cool day.

 

 

Autumn Mushroom Stew with Rosemary Mashed Potatoes
Makes about 6 cups; serves 4 to 6

Depth of flavor is the hallmark of any good stew, and this woodsy mushroom mélange is no exception. Leftover stew—if there is any—is delicious ladled over fettuccine or added to lentil soup or vegetarian chili. To sip? Pour a medium-bodied Rosso di Montalcino or, if the weather’s frightful, serve a robust Barolo.

1/4 cup olive oil
1 large onion, chopped fine
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1/2 pound portobellos (about 2 large portobellos), gills removed
1/2 pound chanterelles or other wild mushrooms, roughly chopped into 1-inch pieces
14 ounces white mushrooms, roughly chopped into 1-inch pieces
3 cloves garlic
2 tablespoons tomato paste
2 cups Mushroom Stock (see recipe below)
1 teaspoon balsamic vinegar
2 tablespoons butter
Vegetable broth, to taste (optional)
2 tablespoons fresh parsley, chopped
Salt and freshly ground pepper, to taste

1. Heat oil in a large skillet over medium heat. Add onion, rosemary and thyme and cook, covered, about 15 minutes over medium-low heat until soft and golden brown.

2. Add portobellos, chanterelles and white mushrooms; cover and cook 10 minutes or until soft.

3. Push mushrooms and onions to the side add garlic and cook about 1 minute or until it just releases its fragrance.

 

 

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