Steakhouse Mushroom Stew
- prep time 1 min
- total time 15 min
- serves 4
1 lb. mixed mushrooms, shiitake, oyster, portabello, button and cremini
¼ cup butter
2 onions, peeled and sliced
8 clove garlic, peeled and sliced
1 Tbsp soya sauce
1 Tbsp dried thyme
Freshly ground pepper
½ cup 35% whipping cream
1. Trim the mushrooms as needed, removing any tough stems. Cut larger mushrooms into smaller pieces. Smaller mushrooms may be left whole or simply halved to show off their form. Rinse them well then roll in a towel to dry them off.
2. Preheat a large skillet over medium-high heat then add the butter and onions and garlic. Sauté for a few minutes until theyre golden brown. Add the mushrooms and continue. Once they release moisture and become a bit "soupy" add the soya sauce, thyme and pepper. Continue cooking until the mushrooms are tender and most of the moisture has evaporated, concentrating the flavour. Add the cream and stir until the sauce has thickened.
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