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Fresh and Wild Mushroom Stew The New York Times Company
Ingredients
- 1 ½ pounds cultivated brown mushrooms, like shiitake, cremini or portobello
- ½ pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
- Extra virgin olive oil
- 1 large onion, diced
- Salt and pepper
- 1 teaspoon chopped thyme
- 1 teaspoon chopped sage or rosemary
- Pinch red pepper flakes or cayenne
- 1 tablespoon tomato paste
- 3 small ripe tomatoes, peeled, seeded and chopped
- 1 tablespoon all-purpose flour
- Porcini broth, heated, or use chicken or vegetable broth
- 1 tablespoon butter
- 3 garlic cloves, minced
- 3 tablespoons chopped parsley
- Nutritional Information
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