French-Style Mushroom Stew

Four types of mushrooms are simmered with onions, wine, carrots, and leeks in this rich, French-style stew that can be served over egg noodles, polenta, or mashed potatoes.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 379 Calories

Ingredients

• 2 ½ tablespoons all-purpose flour
• salt and freshly ground black pepper to taste
• 1 tablespoon tomato paste
• 1 ½ cups vegetable broth
• ¼ teaspoon cayenne pepper, or to taste
• 3 sprigs fresh thyme, chopped
• 1 ½ cups dry red wine
• 2 leaf (blank)s bay leaves, or more to taste
• 1 tablespoon tamari, or to taste
• 3 cloves garlic, crushed and minced
• 2 medium carrots, thinly sliced
• 16 ounces button mushrooms, chopped
• 8 ounces cremini mushrooms, chopped
• 8 ounces shiitake mushrooms, chopped
• 8 ounces oyster mushrooms, chopped
• 2 cups roughly chopped onion
• 6 tablespoons extra-virgin olive oil, divided, or to taste
• 1 large leek, white and light green parts only, diced

Recipe Instructions

Step 1

Combine all four mushroom types in a large bowl with onions; toss gently to mix.

Step 2

Heat 2 tablespoons oil in a very large pot over medium-high heat. Cover the bottom of the pot with one layer of the mushroom-onion mixture. Cook, without moving them around too much, until they begin to brown and caramelize on one side, 3 to 5 minutes. Stir and cook another 3 to 5 minutes to brown the other side. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot, and repeat with another batch. Continue until all mushrooms and onions are cooked.

Step 3

Season mushroom-onion mixture with salt and pepper.

Step 4

Reduce heat to medium-low and 1 tablespoon oil to the pot. Add leek and carrots and saute until leeks turn a light golden color and start to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in tomato paste; cook for 1 minute. Add flour; cook and stir for 1 more minute.

Step 5

Add wine, vegetable broth, tamari, cayenne, thyme, and bay leaves, and scrape up the brown bits at the bottom of the pot with a wooden spoon. Carefully add the mushroom-onion mixture. Bring to a simmer.

Step 6

Reduce heat to low and simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.