Herby Mushroom Stew | Food52 + All-Clad

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Roughly chop the mushrooms into four pieces.

Use a wet paper towel to clean any dirt off the mushrooms.

Coat the bottom of the pan with olive oil while chopping the mushrooms.

Add the mushrooms to the pan without salting them to avoid steaming.

Fry the mushrooms in batches for about 4 to 5 minutes until golden brown, then transfer to a plate.

Add more olive oil to the pan and then add chopped shallots and carrots, sautéing for about 5 minutes until translucent.

Add minced garlic and sauté for a couple more minutes.

Stir in tomato paste and cook for a couple more minutes to remove sour taste.

Add the cooked mushrooms back into the pan.

Sprinkle in flour and toast it slightly to remove raw taste, or use corn starch for gluten-free.

Add soy sauce and balsamic vinegar for flavor enhancement.

Season with salt and freshly cracked black pepper.

Slowly incorporate vegetable stock and red wine, bringing the mixture to a boil.

Lower the heat and simmer for 50 to 60 minutes, slightly tilting the lid to let steam escape.

Check the stew halfway through to ensure it doesn't overflow and adjust seasoning if necessary.

Serve the stew over mashed potatoes or with other sides like rice or roasted vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary