Mushroom Stew Tasty Recipes

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Mushroom Stew

"This is a delicious, hearty, heart-friendly vegetarian stew. I serve it with polenta, but it would be equally yummy ladled over mashed potatoes, sweet mashed potatoes or rice. Garnish with fresh herbs."

Ingredients :

• 1/2 ounce dried mushrooms (such as porcini)
• 1 cup hot water, or as needed
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, minced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 pinch ground cloves
• 2 pounds assorted fresh mushrooms, cut into bite size pieces
• salt and ground black pepper to taste
• 1 1/2 pounds tomatoes - peeled, seeded, and chopped
• 1 quart vegetable stock, or as needed
• 8 ounces instant polenta
• 4 teaspoons chopped fresh parsley, or as desired

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H25M

• Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
• Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme, and cloves and 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.
• Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
• 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.

Notes :

• You can stir a small handful of fresh herbs into the polenta after cooking, if desired.

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