Wild Mushroom Stew with Gremolata

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.

Yield: 4 servings (serving size: 2 cups stew and 1 1/2 teaspoons gremolata)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 28%
  • Fat: 7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.8g
  • Carbohydrate: 32.1g
  • Fiber: 7.6g
  • Cholesterol: 4mg
  • Iron: 5.2mg
  • Sodium: 953mg
  • Calcium: 101mg

Ingredients

  • Stew:
  • 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 cups Mushroom Stock
  • 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
  • Gremolata:
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon grated lemon rind
  • 1 garlic clove, minced

Preparation

  1. Preheat oven to 450°.
  2. 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.
  3. 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.
  4. To prepare gremolata, combine parsley, lemon, and garlic. Serve with stew.
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