I fondly call this kind of food peasant fare, hearkening back to my ancestors in Ireland, Germany, and England: meals that are simple, hearty, and satisfying. It’s a dish I adapted from a recipe I stumbled upon online years ago and tweaked to my own liking, perfect for the cooler autumn days we’ve been having (though I’ve also enjoyed it many a time in the midst of a blustery, snowy day as well)
Mushroom stew recipe
Serves 4 (hearty portions)
- 1, to 1.5 lb of Portobello and white sliced or whole mushrooms mixed together (I’ve used just Portobello with fantastic results as well, but the mix of mushrooms adds to the variety of textures)
- ¼ cup of butter or margarine
- 1 large sweet (or Vidalia) onion, chopped pretty fine
- 4 -5 cloves minced garlic (you can use less if you’re not a garlic lover like me)
- A half teaspoon of thyme powder (or a few springs of fresh thyme taken from the stems and chopped)
- ¼ cup or so of red wine or beef stock
- ½ cup of full-fat coconut milk or heavy cream (I prefer the coconut milk because it makes the stew really creamy and adds a hint of flavor that is lovely)
- 2 green onions, chopped (these provide a dash of color in an otherwise earth-toned dish as well)
- Sea salt and ground black pepper to taste
- Heat a large, flat soup pan or skillet over a medium heat. Add the butter or margarine.
- Stir-in the onions and garlic. Cook them for a few minutes until they begin to brown.
- Add the mushrooms, sea salt and black pepper and give a few stirs. Continue to cook the mixture until the moisture released by the mushrooms evaporates.
- Add the wine or stock as well as the heavy cream or coconut milk and stir.
- Simmer for a few minutes to thicken and add in the thyme leaves and green onions.
And there you have it! Delicious, healthy, and filling…perfect for chilly weather but good anytime!