French-Style Mushroom Stew
Description
This French-style mushroom stew recipe features four types of mushrooms, onions, wine, carrots, and leeks. Serve it over noodles, polenta, or potatoes.
Ingredients
•
16 ounces button mushrooms, chopped
•
8 ounces cremini mushrooms, chopped
•
8 ounces shiitake mushrooms, chopped
•
8 ounces oyster mushrooms, chopped
•
2 cups roughly chopped onion
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6 tablespoons extra-virgin olive oil, divided, or to taste
•
salt and freshly ground black pepper to taste
•
2 medium carrots, thinly sliced
•
1 large leek, white and light green parts only, diced
•
3 cloves garlic, crushed and minced
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1 tablespoon tomato paste
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2 1/2 tablespoons all-purpose flour
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1 1/2 cups dry red wine
•
1 1/2 cups vegetable broth
•
1 tablespoon tamari, or to taste
•
3 sprigs fresh thyme, chopped
•
2 bay leaves, or more to taste
•
1/4 teaspoon cayenne pepper, or to taste
Directions
1
Combine mushrooms and onions in a large bowl; toss gently to mix.
2
Heat 2 tablespoons oil in a very large pot over medium-high heat. Add mushroom-onion mixture, in batches, to cover bottom of pot in a single layer; cook, without stirring too much, until begins to brown and caramelize on one side, 3 to 5 minutes. Stir and cook until other side is browned, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot; repeat with another batch mushroom-onion mixture. Repeat until all mushroom-onion mixture is cooked.
3
Season mushroom-onion mixture with salt and black pepper; set aside.
4
Reduce heat to medium-low; add 1 tablespoon oil to the same pot. Add carrots and leek; cook until leek turns light golden and starts to soften, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste; cook 1 minute. Add flour; cook and stir 1 minute more.
5
Stir in wine, vegetable broth, tamari, thyme, bay leaves, and cayenne pepper while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Carefully add mushroom-onion mixture; bring to a simmer.
6
Reduce heat to low; simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.