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Wild Mushroom Stew
Wild Mushroom Stew
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious mushroom stew for two, cooked in a wok and finished in the oven.
Ingredients:
  • 3 tablespoons vegetable oil
  • 2 cups beech mushrooms
  • 2 cups oyster mushrooms, sliced
  • 1 cup shiitake mushrooms, chopped
  • 0.5 cup chicken stock
  • 0.5 teaspoon salt
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons sliced green onions
  • 1 teaspoon ground white pepper
Instructions:
  • Place the clay pot in the oven before preheating to 375°F (190°C).
  • In a shimmering wok, sauté beech, oyster, and shiitake mushrooms until softened and reduced, about 3 to 5 minutes. Pour in chicken stock and salt, then bring to a boil. Transfer the flavorful mushroom mixture to a preheated clay pot.
  • Preheat the oven to 300 degrees F (150 degrees C), then bake the mushrooms for 10 minutes.
  • Combine water and cornstarch in a small bowl. Mix cornstarch mixture with roasted mushrooms, stirring until well combined. Cover, increase oven temperature to 375°F (190°C), and bake for an additional 10 minutes.
  • Combine the colorful bell pepper, fresh green onions, and aromatic white pepper. Bake for 5 minutes until fragrant and ready to be savored.

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