MUSHROOM ONION STEW
A stew that never stops giving pleasure! No matter how many times I make a variation of the same stew from decades ago, it’s always top shelf!
Makes 24 cups
3 Way Mushroom Saute:
1 lb. fresh white button mushrooms, washed well, then quartered like a cross
5 oz. fresh Shitake mushrooms, washed well, stems removed from the caps with a knife and discarded
1 jumbo fresh Portobello mushroom cap, washed well, stem removed and discarded, sliced into 3/8 inch wide steaks, then crosswise into 3/4 inch wide segments
4 total T. extra virgin olive oil
sea salt
fresh grind black pepper
Prep mushrooms first. Then we’re going to cook each type of mushroom separately, but in the same skillet, and rather quickly on medium high heat. If by the time you get to the second batch of mushrooms, the skillet is too hot, reduce the heat somewhat. Act quickly though, we’re not simmering here.
In extra-large skillet over medium high heat, melt 2 Tablespoons olive oil.
Add button mushrooms only. Add salt and black pepper to taste, then saute till water releases from the mushrooms and then almost evaporates, stirring often. Transfer to bowl.
Add another Tablespoon of olive oil to the skillet and immediately place Portobello pieces into skillet. Salt and pepper to taste, then saute quickly, without leaving the stove, flipping to make sure they only brown, not burn. Taste for doneness, then transfer to same bowl as button mushrooms – on top, don’t mix them.
Now add another Tablespoon oil to skillet and do the same with the Shitake mushrooms. They cook up faster than the others, just make sure all sides are done, without leaving the stove. Transfer to bowl with other mushrooms and let set till at room temperature then pack them in covered container and refrigerate till ready to use them in a recipe.
Let’s make the Mushroom Onion Stew:
2 T. margarine – I used Smart Balance
2-1/3 lbs. yellow onions, cut ends off, cut in half from end to end, peel, then slice again from end to end into 1/2 inch wide segments – like quarter moons
1 t. fine pink Himalayan salt
3/4 lb. carrots, peeled and cut in half from end to end, then crosswise into 1/2 inch lenths
2 lbs. red skin potatoes, peeled and cut into 3/4 inch cubes
32 oz. ORGANIC IMAGINE MISO BROTH
2 c. dry red wine – I used Dark Horse Cabernet sauvignon
8 c. water
6 oz. can tomato paste
1 bunch (.5 oz. total or more) of fresh herbs, wrapped in double layer cheese cloth and secured with string – I used fresh sage, oregano and rosemary
1 T. Better Than Bouillon Seasoned Vegetable Base
1 T. Minor’s Mushroom Base
3 way mushroom saute
lots of freshly ground black pepper
1 T. garlic powder
1 T. dried tarragon, crushed between fingers
2 t. dry mustard
1 T. light brown sugar
16 oz. bag frozen sweet peas
salt and pepper to taste
Prepare mushrooms as instructed and set aside.
In extra-large soup pot, over medium heat, melt margarine.
Add onions, plus 1 t. pink salt, stir to coat with oil, then saute till lightly caramelized.
Add remaining ingredients up to and including brown sugar. Stir well, bring to soft boil, cover, reduce heat to med.-low or low and cook 45 minutes.
Adjust for salt and pepper and serve, or pack in covered containers when cooled and refrigerate till ready to use.
Notes: If you can’t locate Miso Broth in the grocery, then make your own using Mellow Miso to taste in 32 oz. water
CHEF DAVIES-TIGHT™ 