Wild Mushroom Stew with Gremolata

I really enjoyed this. Roasting the mushroom quarters gave them a meaty texture that would be toothy enough for non vegetarians. The layers of flavor between the stew ingredients and the gremolata were great. Since the mushrooms were such a primary ingredient, topping my side of orzo with truffle salt added not only another layer of flavor but a highly complementary one. You could use truffle butter. Will definitely make again.

What rich, condensed flavor. Loved how deep the mushroom flavor was after baking, as well as the subtle umami flavored imparted by the soy sauce, and the licorice notes from the tarragon and fennel. Only change I would make is to cut the carrots smaller so they are more tender, but this is definitely company worthy. Served with polenta.

This is a very elegant, sophisticated recipe that can easily be served to guests for a special meal. I've made the recipe several times, and it's important to serve the gremolata with it. I'm planning to serve it as part of a special vegetarian meal.

This is an outstanding stew and perfect for a winter night. The homemade mushroom stock is a must for full flavor!