It was a dark and stormy night, and I had too many mushrooms in my refrigerator. The clock was ticking, and the prospect of wasted food hung over my head like a pendulum in a pit. Well, I’ll spare you the suspense. This hearty mushroom stew saved the day — or rather, it saved the dark-and-stormy night.
Hearty and filling without being heavy, this dish is rich in fiber and potassium. That’s thanks to the mushrooms and kidney beans, a pairing that really ought to be more frequent.
And while it takes some time to simmer and allow the flavors to come together, you don’t need to spend a lot of hands-on time with this one. That makes it a great option for meal prep.
About Forager’s Mushroom Stew
When I started creating this recipe, bigos, or Polish hunter’s stew, was my main inspiration. And although the ingredients I had on hand took me in a different direction, I think the family connection to the classic savory stew is still apparent.
So, in honor of hunter’s stew, I’ve named this recipe “Forager’s” stew. As I was making it, the tradition of mushroom foraging was at the front of my mind.
But in another sense, this super-savory mushroom stew is an ideal base for using up odds and ends in the fridge. Even if you’re not hunting down your own mushrooms in the forest, you can do some refrigerator foraging to customize the stew and find a use for that one extra carrot in the bottom of your crisper drawer.
Can You Customize this Mushroom Stew?
Like most stews, this recipe offers a lot of flexibility. It’s easy to make it your own, whether by choice or necessity (as in the case of that aforementioned extra carrot).
I’ve successfully thrown in radishes and a handful of chopped carrot greens that were wilting in my crisper. You could even throw in a few handfuls of cooked grain and some chopped veggies to make this a one-pot meal. These are a few of the modifications I’m planning to try:
Veggie additions
Vegetables that have a sweeter, milder flavor when cooked will work well in this dish. For example, potatoes, turnips, carrots, or squash are good candidates.
I will note that while adding one or two carrots or turnips will work well, adding a whole bunch may overwhelm the mushroomy character of the stew. And I probably wouldn’t use stronger flavors like broccoli. But in this as in all things, you do you.
Leafy greens
Cabbage, kale, or other leafy greens would make a good addition.
Add sturdier greens when you add the broth so that they have time to soften. And if you’ve chosen something more delicate, like spinach, add it nearer to the end, so that it will just cook through without getting slimy.
Beans and grains
Beyond the vegetable options, I think barley or wild rice would be winners. These are also great accompaniments to serve on the side.
You could also swap out the kidney beans in favor of another variety. Cannellini or borlotti beans might be good choices, as would green or beluga lentils.
What you’ll need for this recipe
Like most stews, this recipe doesn’t require any specialized equipment. There are just a few items to round up before you get started:
- A small heat-safe bowl or large mug
- A fine mesh strainer or sieve
- A knife
- A cutting board
- A dutch oven or other large pot
Forager's Mushroom Stew
This mushroom stew is a savory and healthy recipe that will fill you up without weighing you down.
Ingredients
- 1 package of dried mushrooms, porcini or mixed (.5 oz/14 g), rinsed
- Boiling water to cover
- 1 tablespoon olive oil
- 4 medium portobello mushrooms caps, chopped into thick, bite-sized slices
- 8 oz. crimini mushrooms, chopped
- 1 yellow onion, chopped
- 9 cloves garlic, minced
- 2 tablespoons cooking sherry*
- 2 tablespoons tomato paste
- 1 can kidney beans, drained and rinsed
- 2 cups vegetable broth*
- ½ teaspoons salt
- ½ teaspoons dried thyme
- Dash smoked paprika
- ¼ cup chopped fresh parsley*
- 1 - 2 tablespoons cornstarch (optional)
- Customize by adding one or more of the following: 2 diced carrots, 1 diced turnip, 1 medium diced potato, shredded cabbage, or chopped collard/kale/spinach/dandelion greens
Instructions
- In a heat-safe cup or bowl, pour boiling water over the dried mushrooms. Set aside for at least 30 minutes to rehydrate.
- In a large pot, warm the oil over medium-high heat. Then add the portobello and crimini mushrooms along with a pinch of salt, stirring frequently. Continue until the mushrooms shrink and darken considerably. The amount of time this takes will depend on how fresh the mushrooms are and how thickly you’ve sliced them.
- Add the onion and reduce heat to medium. After about 5 minutes, when the onion begins to turn translucent, stir in the garlic.
- When the garlic becomes fragrant, add the sherry. If there are any bits of mushroom and onion sticking to the bottom of the pot, loosen them up now.
- Use a fine sieve to strain the dried mushrooms, reserving the liquid if desired. Chop any larger mushrooms into bite-sized pieces, then add them to the pot.
- Add the tomato paste, broth, beans, salt, thyme, and paprika. If you are using cabbage or firm veggies like potatoes or carrots, add them at this time. Bring to a boil, then reduce heat to simmer for about 15 minutes.
- Optional: The stew may be a bit brothy. If you wish to thicken the liquid, mix a tablespoon or two of cornstarch with just enough water to make a liquid (not a paste). Slowly stir into the simmering stew and allow a few minutes for the starch to thicken the sauce.
- If you are using greens like collards or spinach, add them near the end of the cooking time, simmering until they are wilted and tender.
Notes
Red or white wine will work instead of the sherry. A splash of beer, apple cider vinegar, or vegetable stock are also acceptable alternatives.
If the mushroom soaking liquid is not bitter, you may substitute some of it for part of the vegetable broth. You could also use a mushroom bouillon cube and water.
Substitute for part of the parsley other tender herbs of your choice, such as tarragon or dill. I’ve even used a handful of chopped carrot greens. Alternatively, add a sprig of fresh rosemary and a bay leaf.
Nutrition Information
Yield 4Amount Per Serving Calories 196Total Fat 4.2gSaturated Fat .6gSodium 749mgCarbohydrates 32gFiber 9gSugar 7.1gProtein 11.1g
Calcium 70mg, 5%. | Iron 3mg, 16%. | Potassium 1118mg, 24% **** The nutritional information provided here is only an estimate. Actual nutritional values may vary. ****
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