Wild Mushroom Stew with Gremolata

Wild Mushroom Stew with Gremolata
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 ½ cups quartered shiitake mushrooms (about 8 ounces)
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 4 ½ cups quartered cremini mushrooms (about 8 ounces)
  • 1 ½ tablespoons olive oil, divided
  • 1/8 teaspoon black pepper
  • + 16 more ingredients
    • Gremolata:
    • Stew:
    • 1 tablespoon water
    • 1 teaspoon minced fresh or 1/4 teaspoon dried tarragon
    • 1 (8-ounce) package button mushrooms, quartered
    • 1 teaspoon honey
    • 2 cups thinly sliced leek (about 2 medium)
    • 1 teaspoon grated lemon rind
    • 2 cups Mushroom Stock
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried sage
    • 1 cup chopped fennel bulb (about 1 small bulb)
    • 1 garlic clove, minced
    • ¾ teaspoon salt, divided
    • 1 tablespoon cornstarch
    • 1 cup (1-inch-thick) slices carrot
    • 1 (14.5-ounce) can chopped tomatoes, undrained

Preheat oven to 450°. 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. Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add the leek, fennel, and carrot; cook 5 minutes. Sprinkle leek mix...

View full recipe at My Recipes

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