Wild Mushroom Stew with Gremolata

Wild Mushroom Stew with Gremolata Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
The Mushroom Stock used here also makes a great base for mushroom barley soup, savory gravy for mashed potatoes, or a braised bean dish.


4 servings (serving size: 2 cups stew and 1 1/2 teaspoons gremolata)

Recipe from

Cooking Light

Nutritional Information

Calories 228
Caloriesfromfat 28 %
Fat 7 g
Satfat 1.7 g
Monofat 4.2 g
Polyfat 0.7 g
Protein 9.8 g
Carbohydrate 32.1 g
Fiber 7.6 g
Cholesterol 4 mg
Iron 5.2 mg
Sodium 953 mg
Calcium 101 mg


4 1/2 cups quartered shiitake mushrooms (about 8 ounces)
4 1/2 cups quartered cremini mushrooms (about 8 ounces)
1 (8-ounce) package button mushrooms, quartered
1 1/2 tablespoons olive oil, divided
2 cups thinly sliced leek (about 2 medium)
1 cup chopped fennel bulb (about 1 small bulb)
1 cup (1-inch-thick) slices carrot
3/4 teaspoon salt, divided
2 tablespoons low-sodium soy sauce
1 teaspoon minced fresh or 1/4 teaspoon dried tarragon
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried sage
1 teaspoon honey
1/8 teaspoon black pepper
1 (14.5-ounce) can chopped tomatoes, undrained
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
1 garlic clove, minced


Preheat oven to 450°.

To prepare stew, combine mushrooms and 1 tablespoon oil in a single layer on a jelly roll pan. Bake mushrooms at 450° for 30 minutes, stirring once.

Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add the leek, fennel, and carrot; cook 5 minutes. Sprinkle leek mixture with 1/4 teaspoon salt. Cover, reduce heat, and cook 10 minutes. Uncover; add the mushroom mixture, stock, and next 7 ingredients (stock through tomatoes). Bring to a boil. Reduce heat; simmer 5 minutes. Stir in 1/2 teaspoon salt. Combine cornstarch and water. Stir cornstarch mixture into the mushroom mixture, and cook 1 minute.

To prepare gremolata, combine parsley, lemon, and garlic. Serve with stew.

Peter Berley,

Cooking Light

March 2002
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