Becky Luigart-Stayner; Lydia DeGaris-Pursell
4 servings (serving size: 2 cups stew and 1 1/2 teaspoons gremolata)

The Mushroom Stock used here also makes a great base for mushroom barley soup, savory gravy for mashed potatoes, or a braised bean dish.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Step 4

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

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