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Wild Mushroom Stew

4

50 min

Wild Mushroom Stew

Wild Mushroom Stew Photo 1

Time

50 min

Serving

2 persons

Calories

279

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
This wild mushroom stew is a dish that combines different types of mushrooms. Types of mushrooms may vary, and how many types of mushrooms you use is also up to you.

Ingredients

  • vegetable oil: 3 Tbsp
  • beech mushrooms: 2 cups
  • Oyster mushrooms: 2 cups (sliced)
  • shiitake mushrooms: 1 cup (chopped)
  • chicken stock: 0.5 cup
  • salt: 0.5 tsp
  • water: 1 Tbsp
  • cornstarch: 1 tsp
  • red bell pepper: 2 Tbsp (diced)
  • green onions: 2 Tbsp (sliced)
  • ground white pepper: 1 tsp

Metric Conversion

Stages of cooking

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  1. Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
    Wild Mushroom Stew Photo 2
  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.
    Wild Mushroom Stew Photo 3
  3. Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
    Wild Mushroom Stew Photo 4
  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.
    Wild Mushroom Stew Photo 5
  5. Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.
    Wild Mushroom Stew Photo 6

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