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How to Make French-Style Mushroom Stew - A Step-by-Step Guide

French cuisine is renowned for its rich and flavorful stews, and this French-Style Mushroom Stew is no exception. Bursting with earthy flavors and hearty textures, this dish is the perfect comfort food for any occasion. Whether you are hosting a fancy dinner party or simply craving a satisfying meal, this recipe is sure to please your taste buds and leave you feeling satisfied.

Mushrooms are the star of this dish, bringing a meaty and umami flavor that is complemented by the addition ...

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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
  • 6 tablespoons extra-virgin olive oil, divided, or to taste
  • salt and freshly ground black pepper to taste
  • 1 large leek, white and light green parts only, diced
  • 2 medium carrots, thinly sliced
  • 3 cloves garlic, crushed and minced
  • 1 tablespoon tomato paste
  • 2 ½ tablespoons all-purpose flour
  • 1 ½ cups dry red wine
  • 1 ½ cups vegetable broth
  • 1 tablespoon tamari, or to taste
  • ¼ teaspoon cayenne pepper, or to taste
  • 3 sprigs fresh thyme, chopped
  • 2 bay leaves, or more to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 5
  • Yield: 5 servings

  • Combine all four mushroom types in a large bowl with onions; toss gently to mix.
  • Heat 2 tablespoons oil in a very large pot over medium-high heat. Cover the bottom of the pot with one layer of the mushroom-onion mixture. Cook, without moving them around too much, until they begin to brown and caramelize on one side, 3 to 5 minutes. Stir and cook another 3 to 5 minutes to brown the other side. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot, and repeat with another batch. Continue until all mushrooms and onions are cooked.
  • Season mushroom-onion mixture with salt and pepper.
  • Reduce heat to medium-low and 1 tablespoon oil to the pot. Add leek and carrots and saute until leeks turn a light golden color and start to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in tomato paste; cook for 1 minute. Add flour; cook and stir for 1 more minute.
  • Add wine, vegetable broth, tamari, cayenne, thyme, and bay leaves, and scrape up the brown bits at the bottom of the pot with a wooden spoon. Carefully add the mushroom-onion mixture. Bring to a simmer.
  • Reduce heat to low and simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.

    • Nutrition

    379 cal.

    • Total Fat: 17g
    • Saturated Fat: 3g
    • Sodium: 435mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 9g
    • Total Sugars: 9g
    • Protein: 11g
    • Vitamin C: 41mg
    • Calcium: 131mg
    • Iron: 7mg
    • Potassium: 945mg

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