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Mushroom Stew
Mushroom Stew
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Savory mushroom stew with thyme, tomatoes, and porcini mushrooms. Perfect over creamy polenta.
Ingredients:
  • 0.5 ounce dried mushrooms (such as porcini)
  • 1 cup hot water, or as needed
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, minced
  • 1 tablespoon fresh thyme leaves
  • 1 pinch ground cloves
  • 2 pounds assorted fresh mushrooms, cut into bite size pieces
  • 1.5 pounds tomatoes - peeled, seeded, and chopped
  • 1 quart vegetable stock, or as needed
  • 8 ounces instant polenta
  • 4 teaspoons chopped fresh parsley, or as desired
Instructions:
  • Soak dried mushrooms in a small bowl filled with hot water until they are fully rehydrated for about 20 minutes. Drain the mushrooms, but save the flavorful soaking liquid for later use.
  • In a large pot set over medium-high heat, heat oil until shimmering. Sauté onion until soft, about 5 minutes. Lower heat to medium, add garlic, thyme, and cloves, and cook for 2 minutes. Incorporate fresh and soaked dried mushrooms into the pot, stirring until soft, about 10 minutes. Season generously with salt and pepper.
  • Combine the tomatoes and reserved mushroom liquid with the mushroom mixture. Let it simmer over low heat until it thickens, which should take about 20 minutes.
  • Bring the flavorful vegetable stock to a vigorous boil, then expertly whisk in the polenta. Cook the polenta with a continuous whisking motion, achieving a delightful thick consistency as the stock gets fully absorbed, approximately 5 minutes. Serve the creamy polenta evenly into 4 bowls, generously ladle the savory mushroom stew on top, and elegantly garnish with fresh parsley.

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