Fall is usually not my favorite season of the year. This year though, I’ve decided that being grumpy about it would do me no good whatsoever, and that I could actually make an effort trying to find out what lots of people actually love about this time of the year. And I think I’ve made a good step forward today by getting myself interested in cooking nice fresh Wild Mushrooms.
At home, we love eating simple butter and garlic mushrooms, aka mixed fried mushrooms. Tonight, I wanted to give my usual recipe a new kick and to up my game to a light Stew version. It was as well a chance to use my stew’s super tasty mushroom broth as a side dish for our dinner, after which my husband and I both agreed that besides the body hydrating function of the broth, it has added up some nice and balanced flavor to the overall meal. The difference between fried mushrooms and mushrooms stew, is that the stew includes the frequent addition of broth while cooking the vegetables in a pan.
In a saucepan, boil 3 liters of clear water. Add a cube of mixed vegetables stock and a bit of salt. Cut all the mushroom stems, dice them up and add them in. Chisel fresh parsley leaves and scallions. Cover with a lid and let it boil on medium-high heat for about an hour.
- About 300 gr. of wild mushrooms such as Chanterelles and Lacteous mushrooms, and white button mushrooms.
- 3 cloves of garlic
- 1/2 yellow onion
- 1 tbsp of salted butter
- 1/2 tsp of chili powder
- 1/2 tsp of black pepper
- 1/2 handful of fresh parsley
- Prepare the broth.
- Separate the brown mushrooms from the white mushrooms. The brown ones need a much longer cooking time and need to be cooked much ahead.
- Mince the garlic and the onion, then cut the brown wild mushroom heads. Fry them together in a pan with a bit of olive oil, the black pepper and the chili pepper.
- After about 3 to 5 minutes when the onion starts to brown, start adding some broth bit by bit. Frequently scrape the pan for preventing spices from burning, especially towards the edges.
- Cook for about 15 minutes.
- Slice the white button mushrooms and add them to the stew, along with parsley leaves. Pour a bit of broth again.
- Towards the end, when the broth has almost fully evaporated, add the salted butter and gently combine with the mushrooms before serving.
Tonight, I though this wild mushrooms stew would go well with the mushrooms broth on the side as it’s getting cold outside at nightfall. And because we needed a little protein too, I’ve made an omelet, as eggs go nicely with mushrooms. Here are the pictures.
Before you go, did you know I’ve published my first cookbook? It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen. It’s available online and it’s so easy to order! Of course there’s a cheap worldwide delivery that can be arranged, just visit the page by clicking my link!
Created and Written by Sophie Rebibo-Halimi, © 2015 All Rights Reserved.