Wild Mushroom Stew

Use a combination of your favorite mushrooms in this easy stew recipe for two that starts out in a wok and finishes up in the oven.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 279 Calories

Ingredients

• 1 teaspoon ground white pepper
• 1 tablespoon water
• 3 tablespoons vegetable oil
• 1 teaspoon cornstarch
• 2 tablespoons sliced green onions
• 2 tablespoons diced red bell pepper
• 2 cups beech mushrooms
• 2 cups oyster mushrooms, sliced
• 1 cup shiitake mushrooms, chopped
• 0.5 teaspoon salt
• 0.5 cup chicken stock

Recipe Instructions

Step 1

Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.

Step 3

Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.

Step 4

Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.

Step 5

Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.