MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fresh & Wild Mushroom Stew
Categories: Mushrooms, Vegetables, Herbs, Chilies
Yield: 5 servings

1 1/2 lb Brown mushrooms
1/2 lb Wild mushrooms
4 tb Extra-virgin olive oil
1 lg Onion; diced
Salt & pepper
1 ts Chopped thyme
1 ts Chopped sage or rosemary
Red-pepper flakes or ground
- cayenne
1 tb Tomato paste
3 sm Ripe tomatoes; peeled,
- seeded, chopped
1 tb All-purpose flour
2 c Mushroom broth; heated, more
- as necessary
+=OR=+
2 c Chicken broth; heated, more
- as necessary
1 tb Unsalted butter
3 cl Garlic; minced
3 tb Chopped parsley
Polenta or pasta; to serve
- (opt)

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

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.

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 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.

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 gravylike consistency; thin
with more broth if necessary. Adjust seasoning. (May be
prepared to this point several hours ahead and
reheated.)

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.

By: David Tanis

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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