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Mushroom Stew

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Mushroom Stew

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Recipe summary

Chuck Hughes' mushroom stew is an earthy, fragrant and rich tasting side dish, and yet so easy to prepare.

Preparation time: 10 minutes
Cooking time: 35 minutes
Yield: 6-8

Ingredients

Mushroom Stew

  • 1 shallot, chopped
  • 1 kilogram button mushrooms, halved (2 lbs)
  • 2 cups dried mushrooms (500 ml)
  • 2 cloves garlic, minced
  • 2 tablespoons Ketchup (30 ml)
  • Salt and pepper

Garnish

  • Pecorino shavings as a garnish
  • 1 bunch of parsley, chopped

Directions

Mushroom Stew

  1. Place the dried mushrooms in a bowl and cover with water. Soak for about 15 minutes. Keep aside.
  2. In a cast iron casserole on medium heat, heat oil and add shallots. Sauté for about 5 minutes until it softens. Add button mushrooms and continue cooking for another 5 minutes until brown. Add garlic, then Ketchup and continue cooking for a few minutes.
  3. Drain the rehydrated mushrooms and keep the liquid aside. Give the rehydrated mushrooms a quick chop and add to the pan. Continue cooking for another 5 minutes. Add the reserved liquid from the rehydrated mushrooms. Season with salt and pepper. Continue cooking for another 20 minutes until the sauce has thickened.
    For serving: Garnish with parsley and pecorino shavings. Serve with the roasted suckling pig. (check out Chuck’s recipe)

Garnish

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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