Fresh and Wild Mushroom Stew

This is a really great way to use a variety of mushrooms. I had been gifted with a large quantity of wild mushrooms and this recipe put them to good use. After reading the comments, I added a good amount of sherry. I probably threw in extra tomato paste, and some crushed red pepper. We served it over fresh fettuccine. I will definitely make this again.

Got some gorgeous mushroom broth by soaking a ton of dried mushrooms. Dish definitely needs a little red wine or brandy as others have mentioned, and probably celery. Really didn’t care for the tomatoes and would’ve preferred carrots or parsnips for earthy sweetness.

I've made this recipe twice, once following the recipe and the second time adding rosemary lamb sausage to it. The original recipe is delicious (and vegetarian), but cooking up the sausage in a separate pan and adding it and the drippings really gives it another level of richness and savory fullness it deserves

This is the best mushroom stew recipe I have found. I love the deep rich flavors. You can really mix in whatever mushrooms you find (shiitake, oyster or chanterelles). I use a can of tomatoes instead of fresh and vegetable broth (better than bouillon) for the stock. Tastes like a beef stew, for vegans.

Absolutely delicious, the only deviation from the recipe was to add 2 tablespoons of heavy cream. This added a lot of creaminess to the sauce. I forgot, we added a little lemon juice (1/4 lemon) after sautéing the mushrooms. This is a keeper!

I modify my statement: it’s a little weird and I’d rather make something else but it does taste good. My “1 large onion” absolutely makes up the bulk of the stew though. Maybe large New York onions are smaller than large Oregon onions? It doesn’t have that beautiful, silky, dark red broth like the picture even though I used double concentrated tomato paste. Oh well.

I’d rather make mushroom Bourgogne tbh. This was kind of weird

Incredible...so much flavor! Used cremini, King Trumpet and Chantrelle mushrooms, cooking the sliced Trumpet in EVOO at the end for about three minutes, adding the T. of butter and then cooking the Chantrelles briefly. Lots of freshly ground pepper and used fresh beef bone broth for the liquid. Served with Mill Valley Pasta Mafaldine pasta which has just the right chewy texture, substantial enough for this hearty stew. I'll be making this for guests for sure.

Made the mushroom broth using a porcini stock cube. Cooked the mushrooms in butter. Didn’t have tomatoes so I used part of a can of crushed red tomatoes. Skipped the chanterelles and grated a small clove of garlic directly into the stew instead — don’t think I was missing out on much by skipping the chanterelles because the stew was incredible.

Added a few tablespoons of sherry. Skipped the tomato paste and added juice from a can of diced tomatoes. It was really lovely. Would be nice with some beef roast or with soft tofu. We had it with brown rice. I can see this would be good with cheese grits.

Cooked some hot sausage first because I thought the dish would be too one-dimensional. Used that to cook the mushrooms. Poured boiling water over dried wild mushrooms and used that for the broth (only needed 1 cup). Polenta was OK, but stirring constantly for 30 minutes is not worth the results, IMHO.

This recipe is very very good. Surprisingly flavorful. To make the broth, I tried another user’s suggestion and put the shiitake stems in a pot with a quarter tbsp of butter, a dash of salt and about a 1/2 cup of water to make mushroom broth. I also used rosemary, thyme and sage. Highly recommend.

I butchered this recipe & it was still delicious. New Year's resolution: read, understand & follow recipes from start to finish. All of my ingredients were correct, just the order in which I "followed" the instructions was off. I served the mushroom stew with David Tanis' polenta using a vegetable broth. I am an huge David Tanis fan. He is the best flavor builder & it's worth it to follow his sometimes seemingly overcomplicated directions. My fault this time and I've made this before.

One of my problems with NY TImes recipes is the requirements for ingrediants that can only be procurred at one or two specialty shops in NYC. This is a perfect example. I am on Long Island which has a pretty decent store network. But my local grocery only has white button and portabello mushroom. I found another one in the next town over that had Crimeni, Shitake and Chanterelles. I followed the recipe it it came out great. The focus on unatainable "Wild Mushrooms" is elitist and totally not nec

This was completely delicious but took half the day to cook! Made with shiitake, cremini and. oyster mushrooms and served over polenta. The porcini broth is a must.