Mad Mushroom Stew
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:5 servings
- 2tablespoons olive oil
- 8ounces (3 cups) cremini mushrooms
- 8ounces (3 cups) shiitake mushrooms
- 1pound (6 cups) domestic mushrooms
- ¼cup dried porcini mushrooms
- 1cup red potatoes, skin on, washed, diced into ½-inch cubes
- 1cup golden-fleshed potatoes, skin on, washed, diced into ½-inch cubes
- 1cup Yukon Gold potatoes, skin on, washed, diced into ½-inch cubes
- 1cup of parsnips, peeled, diced into ½-inch cubes
- 1tablespoon parsley, stems removed and chopped coarse
- 1tablespoon rosemary, stems removed and chopped coarse
- 1tablespoon sage, stems removed and chopped coarse
- 1tablespoon thyme, stems removed and chopped coarse
- 1cup vegetable stock
- 2tablespoons grated Parmesan
- 1½teaspoons salt, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
224 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 9 grams protein; 774 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat a sauté pan over high heat. Add the olive oil and sauté all the mushrooms together. Do not shake the pan excessively, as that will render water from the mushrooms and they will boil instead of browning.
- Step 2
When golden brown, add the potatoes, parsnip, parsley, rosemary, sage, thyme and stock. Bring to a boil, then lower heat to simmer. Cover. Potatoes will take 10 to 15 minutes to cook. If too much stock evaporates during cooking, add more as needed.
- Step 3
Place in a bowl or crock and sprinkle with Parmesan. Serve immediately.
Private Notes
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Cooking Notes
Mirandamom
Don't the dried porcinis need to be reconstituted?
Mary Lynn
Next time I'd add a rind of parmesan with the potatoes. Not everyone has 4 different fresh herbs available. I'll work with what I have.
Margaux Laskey, Staff Editor
A large sauté pan or even a large stock pot would work if you're worried about fitting everything in. Mushrooms cook down a great deal, however.
The mushrooms are meant to be kept whole, but if your mushrooms are on the larger size, feel free to cut them down as you see fit.
We do our best to respond to all questions, but there are over 17K recipes on our site, so we cannot get to all of them. You can always reach us at cookingcare@nytimes.com.
Joe
Are the mushrooms sliced, quartered left whole, and are the porcini reconstituted?
Kelly
I don't see a saute pan being large enough for 12 cups of mushrooms, 4 cups of potatoes and parsnips, and 1 cup of stock. I assume a stock pot makes more sense.
MMF
Does anyone proof-read the NYT recipes? Or respond to the very reasonable questions like what size saute pan could fit all this and how to cut the mushrooms, etc.?
Adam
This sounds delicious, but I can count on the fingers of one hand the number of times I've seen a recipe with five servings. Four? Six? Yes. But five? I might as well round up or down than try to do the math...
Adam
This sounds delicious, but I can count on the fingers of one hand the number of times I've seen a recipe with five servings. Four? Six? Yes. But five? I might as well round up or down than try to do the math...
Ellen
This was a good mid week recipe -- left out the porcinis and parsnips but added leeks at the beginning. And a little cream at the end. Hearty and seasonally appropriate. Added a parmesan rind as someone suggested which was a good idea. Leftovers made great lunches for the rest of the week.
Sandy Camargo
Based on the ingredients list, I expected this to be bland, but it wasn't. I left out the dried porcinis, since I didn't have any. I quartered the mushrooms, since it's a stew and not a soup. We liked it quite a lot, with the melted cheese and crusty bread. It was just the thing, since we'd had a huge BBQ dinner the night before.
Susan
Made this tonight. No need to chop mushrooms. I browned them in batches. Needed more than 1 cup of broth. Will make again.
MMF
Does anyone proof-read the NYT recipes? Or respond to the very reasonable questions like what size saute pan could fit all this and how to cut the mushrooms, etc.?
Margaux Laskey, Staff Editor
A large sauté pan or even a large stock pot would work if you're worried about fitting everything in. Mushrooms cook down a great deal, however.
The mushrooms are meant to be kept whole, but if your mushrooms are on the larger size, feel free to cut them down as you see fit.
We do our best to respond to all questions, but there are over 17K recipes on our site, so we cannot get to all of them. You can always reach us at cookingcare@nytimes.com.
Ralph Meyer
If you simply add the number of cups of raw ingredients together, you'll come up with 4 Quarts. Add 2 quarts for some space in the pot/pan, and you should use a 5 or 6 quart pan to give yourself some room. Mushrooms will cook down so you'll doubtless have less than 4 quarts at the end of cooking, but a 5 or 6 quart pan to begin with should do fine. All you really need to figure it out is to do some math. ;^)
Lee L
I hope the questions asked about this recipe will be answered. I'd like to make this and suppose I could make a recipe myself. However, I come to this site so that I don't have to do this.
kl
What's the difference between "golden fleshed potatoes" and Yukon golds? I'm assuming two cups of Yukons are ok... but I'd love clarification, if anyone knows.
Margaux Laskey, Staff Editor
Yukon golds would be fine.
Joe
Are the mushrooms sliced, quartered left whole, and are the porcini reconstituted?
Kelly
I don't see a saute pan being large enough for 12 cups of mushrooms, 4 cups of potatoes and parsnips, and 1 cup of stock. I assume a stock pot makes more sense.
Mirandamom
Don't the dried porcinis need to be reconstituted?
Margaux Laskey, Staff Editor
You can, but not necessary. They will reconstitute as the stew simmers.
Mary Lynn
Next time I'd add a rind of parmesan with the potatoes. Not everyone has 4 different fresh herbs available. I'll work with what I have.
Jill
Manu supermarkets sell a “poultry herbs” packet that has fresh thyme, rosemary and sage in it.
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