Creamy Mushroom Stew

This stew is warm, comforting, and fresh tasting. This stew is good over mashed potatoes, noodles, rice, or toast points. Make sure to serve with a piece of crusty bread to soak up any lingering sauce.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 191 Calories

Ingredients

• ⅓ cup heavy cream
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• salt and freshly ground black pepper to taste
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh parsley
• ½ cup chopped onions
• 2 tablespoons dry sherry
• ½ cup frozen peas
• 1 tablespoon low-sodium soy sauce
• ⅓ cup beef broth
• 8 ounces white button mushrooms, sliced
• 8 ounces baby bella mushrooms, sliced
• ½ large carrot, peeled and diced

Recipe Instructions

Step 1

Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.

Step 2

Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.

Step 3

Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.

Step 4

Garnish with chopped parsley and serve.