The Wild Mushroom Stew Recipe is pretty easy and healthy to prepare. If you omit the oil and simmer the veggies in the tomatoes then it cuts out the fat. This recipe was adapted from a magazine GreatLife Sept 2002….this is the only page I have to the magazine. I love using porcini mushrooms in dishes because they add an immense flavor.
1/2 oz dried porcini mushrooms, soaked, rinsed well, chopped
2 tablespoon Olive oil
5 garlic cloves
1 onion sliced
1/4 cup capers
1 medium cauliflower, bite size pieces
1/2 pound white button mushrooms, sliced
1/3 pound baby bella, sliced
2 bay leaves
1 28oz. can diced organic tomatoes
2 tablespoon balsamic vinegar
1/4 teaspoon fresh ground pepper
Start by soaking your porcini mushrooms in boiling water for at least 20 minutes. Rinse the capers. Saute garlic, onions, capers, cauliflower and bay leaves in olive oil about 5 minutes.
Drain and rinse mushrooms well save the mushroom juice (they have dirt sometimes) drain the mushroom juice through a coffee filter or cheese cloth. Save 1/4 cup of mushroom water and add it to the vegetables.
Simmer while you clean and slice the other mushrooms. Add all the mushrooms and saute for about 15 minutes. Add tomatoes, balsamic vinegar and saffron.
Simmer until cauliflower is tender. Season with pepper. This stew can be served with pasta, beans or on its own.
What might you add to our Wild Mushroom Stew Recipe?