Wild Mushroom Stew with Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The Mushroom Stock used here also makes a great base for mushroom barley soup, savory gravy for mashed potatoes, or a braised bean dish. Ingredients:
4 1/2 cups quartered shiitake mushrooms (about 8 ounces) |
4 1/2 cups quartered cremini mushrooms (about 8 ounces) |
1 (8-ounce) package button mushrooms, quartered |
1 1/2 tablespoons olive oil, divided |
2 cups thinly sliced leek (about 2 medium) |
1 cup chopped fennel bulb (about 1 small bulb) |
1 cup (1-inch-thick) slices carrot |
3/4 teaspoon salt, divided |
2 cups mushroom stock |
2 tablespoons low-sodium soy sauce |
1 teaspoon minced fresh or 1/4 teaspoon dried tarragon |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
1 teaspoon chopped fresh or 1/4 teaspoon dried sage |
1 teaspoon honey |
1/8 teaspoon black pepper |
1 (14.5-ounce) can chopped tomatoes, undrained |
1 tablespoon cornstarch |
1 tablespoon water |
2 tablespoons chopped fresh flat-leaf parsley |
1 teaspoon grated lemon rind |
1 garlic clove, minced |
Directions:
1. Preheat oven to 450°.
2. To prepare stew, combine mushrooms and 1 tablespoon oil in a single layer on a jelly roll pan. Bake mushrooms at 450° for 30 minutes, stirring once.
3. Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add the leek, fennel, and carrot; cook 5 minutes. Sprinkle leek mixture with 1/4 teaspoon salt. Cover, reduce heat, and cook 10 minutes. Uncover; add the mushroom mixture, stock, and next 7 ingredients (stock through tomatoes). Bring to a boil. Reduce heat; simmer 5 minutes. Stir in 1/2 teaspoon salt. Combine cornstarch and water. Stir cornstarch mixture into the mushroom mixture, and cook 1 minute.
4. To prepare gremolata, combine parsley, lemon, and garlic. Serve with stew.
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