Wild Mushroom Stew

I have been able to get local shiitake mushrooms each week from a local farm share and they are the perfect excuse to make this recipe using them as a mix to the mushrooms suggested. Mushrooms are not only nutritious but meaty and hearty and with the cold nights and evenings we have been having, this dish is a must try. It pairs beautifully with my new 2024 Barbera, which is bright and fruity on the nose and palate.

Recipe by David Tanis for New York Times Cooking. Photo by Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Yield: 4 to 6 servings

INGREDIENTS

• 1 ½ pounds brown mushrooms, like shiitake, cremini or portobello

• ½ pound wild mushrooms, like chanterelle, or use King trumpet or oyster

• 4 tablespoons extra-virgin olive oil

• 1 large onion, diced

• Salt and pepper

• 1 teaspoon chopped thyme

• 1 teaspoon chopped sage or rosemary

• Pinch of red-pepper flakes or ground cayenne

• 1 tablespoon tomato paste

• 3 small ripe tomatoes, peeled, seeded and chopped

• 1 tablespoon all-purpose flour

• 2 cups mushroom broth, heated, or use chicken or vegetable broth, plus more as necessary

• 1 tablespoon unsalted butter

• 3 garlic cloves, minced

• 3 tablespoons chopped parsley

• Polenta or pasta, for serving (optional)

DIRECTIONS

Step 1

Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about ⅛-inch thick.

Step 2

In a wide skillet, heat 2 tablespoons olive oil over medium-high. Add onion, season with salt and pepper, and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.

Step 3

Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper flakes, and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.

Step 4

Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add another 1 cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)

Step 5

Just before serving, put butter and 1 tablespoon olive oil in a wide skillet over medium-high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

Recipe by David Tanis for New York Times Cooking.