Wild Mushroom Stew

Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. 

The first is to make an intense, flavorful broth with a handful of dried porcini.

The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank.

INGREDIENTS

Yield:4 to 6 servings

• 1½pounds brown mushrooms, like shiitake, cremini or portobello
• ½pound wild mushrooms, like chanterelle, or use King trumpet or oyster
• 4tablespoons extra-virgin olive oil
• 1large onion, diced
• Salt and pepper
• 1teaspoon chopped thyme
• 1teaspoon chopped sage or rosemary
• Pinch of red-pepper flakes or ground cayenne
• 1tablespoon tomato paste
• 3small ripe tomatoes, peeled, seeded and chopped
• 1tablespoon all-purpose flour
• 2cups mushroom broth, heated, or use chicken or vegetable broth, plus more as necessary
• 1tablespoon unsalted butter
• 3garlic cloves, minced
• 3tablespoons chopped parsley
• Polenta or pasta, for serving (optional)

PREPARATION

1. Step 1Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about ⅛-inch thick.
2. Step 2In 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.
3. Step 3Add 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.
4. Step 4Add 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.)
5. Step 5Just 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.