Wild Mushroom Stew Recipes

Steps:

• Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
• Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
• Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
• Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.

Steps:

• In a large, heavy bottomed pot, heat oil. Add the lamb and saute until browned on all sides, about 5 minutes. Remove lamb to a plate. Add the onion and saute until soft. Add the garlic and saute for 2 more minutes. Season with salt and pepper. Add the butter and melt. Add the flour to make a roux. Lower the heat and cook the roux until it is brown, about 15 minutes. Whisk in the wine and stock and raise the heat to medium high. Add in the reserved lamb. Add the mustard. Bring to a boil and reduce the heat to low. Cook over low heat for about 30 minutes, or until liquid is slightly reduced and thick. In a separate saute pan, saute the mushrooms until wilted. Add the mushrooms to the stew. Add the potatoes and simmer another 30 minutes, or until potatoes are tender. Add the thyme. Season with salt and pepper. Garnish with toasted pumpkin seeds.

Steps:

• In a medium-sized saucepan, combine the dried morels and porcini with the water. Bring to a simmer, then remove from heat and let steep for 30 minutes.
• In a medium-sized saute pan, heat 2 tablespoons of the olive oil. When the oil is hot, add the fresh mushrooms and cook over high heat until the edges of the mushrooms are golden brown. Remove the mushrooms from the pan and set aside.
• Put the remaining tablespoon of olive oil in the saute pan and heat over a medium flame. Add the leek and saute until translucent.
• Bring a medium pot of lightly salted water to the boil. Add the new potato and cook until it is tender but firm, about 2 minutes. Remove the potato from the water with a slotted spoon and reserve. Then add the carrot to the boiling water and blanch for about 2 minutes, or until the carrot is cooked al dente. Remove the carrot with a slotted spoon, refresh in cold water and set aside. Then add the celery root to the boiling water and cook for about 2 minutes or until the celery root is al dente. Drain from the water, refresh in cold water and set aside.
• Drain the mushroom broth through a fine mesh strainer and reserve the broth. Roughly chop the reconstituted mushrooms. Put the mushroom broth in a medium-sized saucepan and add the sauteed mushrooms, the reconstituted dried mushrooms, the cooked vegetables, the sliced artichoke, the bay leaf, chopped lemon thyme and parsley. Simmer gently for 15 to 20 minutes.
• Season the stew with salt and pepper to taste. Add a splash of lemon juice to bring out the mushroom flavor. Serve with a hearty bread such as seven-grain or black bread.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add mushrooms; sauté until tender, about 8 minutes. Add wine and thyme; boil until liquid is reduced by half, about 1 minute. Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes. Stir in bok choy; simmer uncovered until tender, about 8 minutes.
• Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork. Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes. Season with salt and pepper; serve.