I love mushrooms! I love the way they look, the aesthetic they bring, and especially the way they taste. Mushrooms bring such a cozy, hearty, earthy flavor to dishes. They are a happy place for me. My mushroom stew makes me think of a rainy day in a cozy cottage somewhere in the countryside.
This makes about 8 servings. If there is one thing I don’t know how to do, it is to make small meals. I get it from my grandparents. Both of my parents come from families with 8 children, so my grandparents didn’t just cook meals, they were practically feasts. But again, I love a good leftover, and this reheats so nicely that I will probably have some for lunch tomorrow!
Ingredients:
1 Tablespoon olive oil
2 Tablespoons butter
1 large yellow onion, diced
8 oz cremini mushrooms, sliced
8 oz button mushrooms, sliced
4 oz shiitake mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
4 cloves garlic, minced
3 Tablespoons corn starch
2 teaspoons soy sauce
1 teaspoon Dijon mustard
4 medium russet potatoes cut into 1/2 inch cubes
4 cups chicken stock or broth
1 1/2 cup whole milk
Instructions:
- Add the butter and olive oil together to a large pot/Dutch oven pot. Melt together over medium heat. Once butter has melted together with the olive oil, add onion and sauté a few minutes.
- Add mushrooms, thyme, rosemary, sage, salt, and pepper. Stir together with onions and cook an additional 10 minutes stirring occasionally.
- Add garlic and stir to combine. Cook an additional 1 minute.
- Add corn starch and stir to coat mushroom and onions. Add soy sauce and mustard, then stir again.
- Add chicken stock (or broth), potatoes, and bay leaf and bring to boil. Once boiling, reduce heat and simmer covered for 15 minutes or until potatoes are tender stirring occasionally.
- Add milk, stir, and let simmer an additional 10 minutes uncovered. Stew will begin to thicken once uncovered. Adjust seasonings to your taste.
- Remove bay leaf and serve.
