Best 6 Aromatic Stewed Mushrooms Recipes

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Indulge in a symphony of flavors with our aromatic stewed mushroom recipes, a culinary journey that will tantalize your taste buds. From classic French coq au vin to hearty beef stew and comforting mushroom risotto, these dishes showcase the versatility of stewed mushrooms. Discover the secrets of slow-cooking techniques that extract rich flavors from earthy mushrooms, creating dishes that warm the soul and satisfy the appetite. Explore variations using different types of mushrooms, such as earthy porcini, delicate shiitake, or meaty portobello, each adding its unique character to the stew. Let your kitchen transform into a haven of savory aromas as you create these delectable mushroom stews.


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In our aromatic stewed mushroom recipes, you'll find:


- **Classic French Coq au Vin:** Immerse yourself in the timeless flavors of this French classic, where tender chicken simmers in a luscious red wine sauce infused with aromatic stewed mushrooms.

- **Beef Stew with Mushrooms:** Experience the comfort of a hearty beef stew elevated by the addition of savory stewed mushrooms, creating a rich and flavorful broth that pairs perfectly with crusty bread or mashed potatoes.

- **Mushroom Risotto:** Delight in the creamy decadence of mushroom risotto, where Arborio rice absorbs the essence of stewed mushrooms, resulting in a dish that is both luxurious and comforting.

- **Vegetable Medley with Stewed Mushrooms:** Embark on a culinary adventure with a medley of fresh vegetables, each showcasing its vibrant colors and flavors, all harmoniously united by the earthy goodness of stewed mushrooms.

Prepare to embark on a culinary journey that celebrates the beauty of stewed mushrooms, transforming ordinary ingredients into extraordinary dishes.

Let's cook with our recipes!

AROMATIC STEWED MUSHROOMS



Aromatic Stewed Mushrooms image

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

1 1/2 lbs fresh mushrooms, sliced (portobellos preferred but can be any type)
6 tablespoons olive oil
4 cloves garlic, finely chopped
salt & pepper
3 tablespoons fresh parsley, finely chopped

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



Stewed Mushrooms image

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

1/2 cup (1 stick) unsalted butter
1 tablespoon all purpose flour
3 pounds fresh mushrooms
2 cups dry red wine
2 cups canned vegetable broth
1/2 cup chopped onion
4 large garlic cloves, chopped
2 teaspoons Worcestershire sauce
Chopped fresh parsley

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.

OLD-FASHIONED BEEF STEW WITH MUSHROOMS



Old-Fashioned Beef Stew with Mushrooms image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping

Steps:

  • Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
  • Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
  • Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
  • Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
  • Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
  • Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

EASY CREAMY MUSHROOM STEW



Easy Creamy Mushroom Stew image

A delicious creamy mushroom stew made in less than 30 minutes. Great by itself or served over rice, noodles, or even mashed potatoes.

Provided by Yoly

Categories     Mushroom Recipes

Time 25m

Yield 2

Number Of Ingredients 7

2 tablespoons butter
8 ounces mushrooms, sliced
4 cloves garlic, sliced
2 tablespoons chicken broth
½ cup heavy whipping cream
1 teaspoon paprika
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a skillet over medium heat. Add mushrooms and saute until tender, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 more minute.
  • Add chicken broth and simmer for 3 to 4 minutes.
  • Pour in heavy whipping cream and season with paprika, salt, and pepper. Simmer until stew starts to thicken, 4 to 5 minutes.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 8 g, Cholesterol 112.3 mg, Fat 34.1 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 21.1 g, Sodium 171.3 mg

STEWED MUSHROOMS



Stewed Mushrooms image

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

1 lb mushroom
2 cups milk
4 tablespoons butter
2 tablespoons all-purpose flour
1 egg, beaten
salt & freshly ground black pepper

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

FRESH AND WILD MUSHROOM STEW



Fresh and Wild Mushroom Stew image

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

1 1/2 pounds cultivated brown mushrooms, like shiitake, cremini or portobello
1/2 pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
Extra virgin olive oil
1 large onion, diced
Salt and pepper
1 teaspoon chopped thyme
1 teaspoon chopped sage or rosemary
Pinch red pepper flakes or cayenne
1 tablespoon tomato paste
3 small ripe tomatoes, peeled, seeded and chopped
1 tablespoon all-purpose flour
Porcini broth, heated, or use chicken or vegetable broth
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons chopped parsley

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

Tips:

  • Choose the right mushrooms. The best mushrooms for stewing are those with a firm texture and a deep, earthy flavor. Some good options include cremini, shiitake, and oyster mushrooms.
  • Clean the mushrooms thoroughly. Before you start cooking, be sure to clean the mushrooms thoroughly to remove any dirt or debris. You can do this by wiping them down with a damp cloth or rinsing them under cold water.
  • Use a variety of aromatics. The key to making flavorful stewed mushrooms is to use a variety of aromatics. Some good options include onions, garlic, shallots, celery, and carrots.
  • Sauté the mushrooms before stewing them. Sautéing the mushrooms before stewing them helps to develop their flavor and add a nice golden brown color.
  • Use a flavorful liquid. The liquid you use to stew the mushrooms is also important. Some good options include broth, wine, or even water. Be sure to season the liquid with salt, pepper, and other herbs and spices.
  • Simmer the mushrooms until they are tender. The mushrooms should be simmered until they are tender but still hold their shape. This usually takes about 20-30 minutes.
  • Serve the mushrooms with your favorite sides. Stewed mushrooms can be served with a variety of sides, such as rice, pasta, or mashed potatoes. They can also be used as a topping for pizza or omelets.

Conclusion:

Stewed mushrooms are a delicious and versatile dish that can be enjoyed on any occasion. With a little planning and effort, you can easily make a flavorful and satisfying stew that the whole family will love. So next time you're looking for a new and exciting way to cook mushrooms, give this recipe a try!

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