Wild Mushroom Stew
Description
Use a combination of your favorite mushrooms in this easy stew recipe for two that starts out in a wok and finishes up in the oven.
Ingredients
•
3 tablespoons vegetable oil
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2 cups beech mushrooms
•
2 cups oyster mushrooms, sliced
•
1 cup shiitake mushrooms, chopped
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1/2 cup chicken stock
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1/2 teaspoon salt
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1 tablespoon water
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1 teaspoon cornstarch
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2 tablespoons diced red bell pepper
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2 tablespoons sliced green onions
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1 teaspoon ground white pepper
Directions
1
Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
2
Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
3
Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
4
Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
5
Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.