Mushroom Stew with Porcini and Chanterelle

Daria Souvorova

45 minutes
serves: 6-9

We have been planning a lot of soups and stews here to get through a rather chilly January, and I have been looking forward to making a stew with some of the beautiful dried mushrooms I brought back from the open air markets in Barcelona. I wanted something healthy and hearty and full of earthy flavors, and decided to use Porcini and Chanterelle mushrooms for my stew.

A stew of only specialty mushrooms is pretty pricey, so my recipe is a bit of a half and half. I bought 1 1/2 pounds of white button mushrooms to mix in with the Porcini and Chanterelle. I suppose I used the button mushrooms as filler, you get the wonderful flavor of the woodland mushrooms at half the cost. If you can afford it, I am sure a stew of just Porcini and Chanterelle, or any woodland mushroom mix would be epic!

Serve this stew with a crusty loaf of bread like a Baguette or our Pain de Campagne, or cook up some mashed potatoes or polenta.

We served ours with a quick and easy polenta made with semolina and a bit of cream.

Ingredients:

• • • • olive oil
      • 1 1/2 pounds of white button mushrooms, sliced
      • 1 onion
      • 5 cloves garlic, sliced
      • 4 teaspoons flour
      • 4 teaspoons chicken stock concentrate and 4 cups water
      • 14 ounces diced tomatoes
      • 1/2 cup parsley or dill, chopped
      • salt and pepper
      • 1/2 teaspoon crushed red pepper
      • 1/2 cup parsley or dill, chopped
      • salt and pepper
      • 1/2 teaspoon crushed red pepper
      • 1/2 pound re-hydrated Chanterelle mushrooms and the water used to re-hydrate them
      • 1/2 pound re-hydrated Porcini mushrooms and the water used to re-hydrate them
      • 2 cups white wine
      • 3 teaspoons butter

   

• 

2. In a large Dutch Oven, brown all mushrooms in olive oil. You may need to do this in batches. Set aside.
   Soften onion for about 10 minutes in olive oil. Add mushrooms and garlic back in the pot.
3. Add chicken stock concentrate. Mix to coat.
   Sprinkle in flour and mix to coat. Cook about 2 minutes until a bit browned and evenly covered.
   Add wine to deglaze.
4. Add parsley/dill, crushed red pepper, and water. Season with salt and pepper.
   Simmer for about 20 minutes.
5. Meanwhile, re-hydrate woodland mushrooms if you have not already done so. Reserve the liquid and add it to the stew.
6. Brown mushrooms in butter and add to the stew and cook for an additional 10 minutes until thickened.
7. Serve with mashed potatoes, rice, polenta, or just some crusty bread.