My daughter and I were talking a bit ago, and she gave me an idea for a new category here. You see, I probably have 2-3 thousand recipes saved on my computer at this point, recipes I’ve tried and loved … so this will be the category I use to drag out gems … even if I’m not cooking them that evening … to share them with all of you
I’ve been meaning to make this dish again for for-EV-er … but just haven’t. It’s not that we didn’t like it. We LOVED it, in fact. I just don’t keep all of these ingredients around full-time–which means I have to shop to make it–so we just keep forgetting to make it. Maybe you’ll have better luck serving it at your house. It’s an amazing vegetarian recipe for Mushroom Stew that–no kidding–tastes like a great beef dish.
I have NO idea where this recipe came from originally. I don’t even remember who gave it to me originally … but it’s been in my computer since 2001. I do see where it currently appears on two other websites … one that won’t open for some reason … and one where it’s buried deep inside their file structure without any sort of navigation links included … so I have no idea who to give any sort of credit for it. Sorry … but enjoy!
1/2 oz (14 g) dried porcini mushrooms
1 cup (250 ml) hot water
4 Tbs (60 ml) butter or olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
2-3 lbs (900-1350 g) assorted fresh mushrooms such as: crimini, portabello, oyster, shiitake, or white button, trimmed and coarsely chopped
1 tsp (5 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
1 tsp (5 ml) chopped fresh thyme
1/4 cup (60 ml) dry sherry, Marsala, or Madeira (optional)
1 can (14 1/2 oz, 411 g) chopped tomatoes, drained
1 tsp (5 ml) balsamic vinegar
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Soak the dried mushrooms in the hot water until tender, 20 to 30 minutes. Drain and strain the liquid through a paper towel or coffee-filter and set aside.
Chop the mushrooms and set aside.
Heat the butter in a heavy pot over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the mushrooms and saute until most of the liquid they release has evaporated, about 10 minutes. Add the remaining ingredients and the reserved soaking liquid and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes. Garnish with chopped parsley. Serves 4 to 6