This recipe is based on the NYTimes recipes for “Fresh and Wild Mushroom Stew”. The idea of this recipe sounded really good for a cold night, but I did not have the types of mushrooms that this recipe called for so I adapted the recipe to make it way less reliant on (more expensive) mushrooms by adding carrots and parsnips into the mix. Please adapt this recipe, whether it’s the ingredients or amount, to your own needs.
Mushroom, Carrot, and Parsnip Stew
- 1 Carrot
- 1 Parsnip
- 3 Large Mushrooms
- 1 Red or white onion
- 2+ Garlic Cloves
- 1 Spoonful of tomato paste
- Broth/Stock Whether it's made from bouillon or homemade
- Dried thyme, sage, rosemary, and parsley; salt & pepper, garlic powder
- All purpose flour; enough to lightly thicken (1-1.5 tbsp.)
- Optional: wine to deglaze the pan
- 2-4 Potatoes
- Optional: garlic, cheese, sour cream
- Oil the potatoes and place them into the oven until they are soft enough to be pierced with a fork.
- Down the middle, halve the carrot and parsnip; slice into moons. I prefer to slice the mushrooms into little spades, by quartering them and halving them once more until they are in eight equal pieces with the stem attached.
- Smash and chop the garlic. Gather your herbs and spices.
- In a heated pan, add oil. Add the onion and begin to caramelize, adding salt and pepper, until fragrant and turning golden brown. Remove from the pan.
- Place the carrot, parsnip, and mushrooms into the pan, adding a little more oil and butter once they begin to entirely soak up the oils from the previous onions. Add the herbs and spices at this time, continue to mix until the vegetables begin to brown but still have a crunch.
- If the potatoes aren't nearly done, remove this from the heat to maintain the crunch and as to not overcook.
- To make the potatoes, keep the skin on. Cube and use a hand mixer or hand masher. Add a little butter, salt, and milk (and the optional ingredients, if you wish); continue to mash or whip, and add what you see fit.
- Begin to make the stew from your vegetables. Add the onions and fresh chopped garlic to the vegetables and stir. Add broth or stock and tomato paste. Taste and season as you need.
- Continue to stir and bring to a bubble. Reduce and whisk in the tablespoon of flour. It will thicken. Serve immediately over mashed potatoes. Chili flakes or thick sea salt give it a fun kick.