The Recipes

Mushroom Stew

Oh, 'tis the season for all things warm and comforting.  I love mushrooms, just love them.  If you don't, stop reading this now... it's definitely not for you.  You can use any combination of mushrooms you like.  I just used what I had on hand.

Mushroom Stew


- 1 small container baby bella mushrooms
- 6 oyster mushrooms
- 1/4 c. dried porcini mushrooms
- 2 cloves garlic, minced
- 2 c. vegetable or chicken stock
- 2 sprigs of thyme
- 1/2 red onion, diced
- splash white wine
- salt
- pepper
- olive oil

In a small sauce pan, cover the dried mushrooms with 2 c. of water.  Let them simmer and reconstitute for 10 minutes.

In a large soup pot, heat 2 T. of olive oil.  Add the onion, season with salt, and let the onion soften for 6-7 minutes.  Add the garlic and stir another minute longer.  Next add the oyster and baby bella mushrooms.  Stir to coat.  Don't add additional salt yet - you need to let the mushrooms start to brown.  After 5-6 minutes, add the white wine and let it simmer for 3-4 minutes.  Pour the porcini mushrooms and their cooking liquid that has now become a mushroom-flavored stock into the pot.  Stir and season with salt and pepper.  Nestle in the thyme sprigs and add the additional stock.  Let the soup simmer for at least 40 minutes.  Let it cool slightly, then puree it in a blender, food processor, or with an immersion blender.

Feel free to top the soup with some creme fraiche or Greek yogurt mixed with lemon zest.  I just went straight for the soup.