Subj : Times For Soup - 16
To   : All
From : Dave Drum
Date : Thu May 18 2023 04:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh & Wild Mushroom Stew
 Categories: Mushrooms, Vegetables, Herbs, Chilies
      Yield: 5 servings
 
  1 1/2 lb Brown mushrooms
    1/2 lb Wild mushrooms
      4 tb Extra-virgin olive oil
      1 lg Onion; diced
           Salt & pepper
      1 ts Chopped thyme
      1 ts Chopped sage or rosemary
           Red-pepper flakes or ground
           - cayenne
      1 tb Tomato paste
      3 sm Ripe tomatoes; peeled,
           - seeded, chopped
      1 tb All-purpose flour
      2 c  Mushroom broth; heated, more
           - as necessary
           +=OR=+
      2 c  Chicken broth; heated, more
           - as necessary
      1 tb Unsalted butter
      3 cl Garlic; minced
      3 tb Chopped parsley
           Polenta or pasta; to serve
           - (opt)
 
  Clean mushrooms, keeping colors separate, and trim tough
  stems. (Save stems for stock.) Slice mushrooms about
  ?-inch thick.
  
  In 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.
  
  Add 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.
  
  Add 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.)
  
  Just 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.
  
  By: David Tanis
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... The intermediate stage between socialism and capitalism is alcoholism.
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