Mushroom Stew
When cut in half though, it's easy to identify puffballs.
Recipe Summary 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 | Puffball Mushroom Inside½ ounce dried mushrooms (such as porcini)1 cup hot water, or as needed2 tablespoons extra-virgin olive oil1 yellow onion, minced2 cloves garlic, minced1 tablespoon fresh thyme leaves1 pinch ground cloves2 pounds assorted fresh mushrooms, cut into bite size piecessalt and ground black pepper to taste1 ½ pounds tomatoes - peeled, seeded, and chopped1 quart vegetable stock, or as needed8 ounces instant polenta4 teaspoons chopped fresh parsley, or as desiredDirectionsPlace 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.You can stir a small handful of fresh herbs into the polenta after cooking, if desired.Info | Puffball Mushroom Insideprep: 20 mins cook: 45 mins additional: 20 mins total: 1 hr 25 mins Servings: 4 Yield: 4 servings
TAG : Mushroom StewSoups, Stews and Chili Recipes, Stews,
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