Name: Mushroom Stew
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Dried mushrooms (such as porcini) - ½ ounce; Hot water, or as needed - 1 cup; Extra-virgin olive oil - 2 tablespoons; Yellow onion, minced - 1; Garlic, minced - 2 cloves; Fresh thyme leaves - 1 tablespoon; Ground cloves - 1 pinch; Assorted fresh mushrooms, cut into bite size pieces - 2 pounds; Salt and ground black pepper to taste - 2 pounds; Tomatoes - peeled, seeded, and chopped - 1 ½ pounds; Vegetable stock, or as needed - 1 quart; Instant polenta - 8 ounces; Chopped fresh parsley, or as desired - 4 teaspoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom Stew

1. Dried mushrooms (such as porcini) - ½ ounce

2. Hot water, or as needed - 1 cup

3. Extra-virgin olive oil - 2 tablespoons

4. Yellow onion, minced - 1

5. Garlic, minced - 2 cloves

6. Fresh thyme leaves - 1 tablespoon

7. Ground cloves - 1 pinch

8. Assorted fresh mushrooms, cut into bite size pieces - 2 pounds

9. Salt and ground black pepper to taste - 2 pounds

10. Tomatoes - peeled, seeded, and chopped - 1 ½ pounds

11. Vegetable stock, or as needed - 1 quart

12. Instant polenta - 8 ounces

13. Chopped fresh parsley, or as desired - 4 teaspoons

How to cook deliciously - Mushroom Stew

1. Stage

Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.

2. Stage

Heat oil in a large pot over medium-high heat; cook and stir onion until soft, about 5 minutes. Reduce heat to medium. Stir in garlic, thyme, and cloves; cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.

3. Stage

Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.

4. Stage

Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.