STEWED MUSHROOMS
For a while I called this “mushroom stew,” but it didn’t quite feel right. They’re definitely comforting and kind of cozy, but really they’re stewed mushrooms more than they’re mushroom stew. Anyway, I liked the idea of slow-cooking mushrooms in some liquid as opposed to high heat with butter as I usually do. Lots of mushrooms, a little beef broth, and some garlic, finished with a little coconut milk for creaminess . . . and baby, you’ve got a stew going. (Arrested Development, anyone?) SERVES 4
PREP TIME: 5 minutes
COOK TIME: 30 minutes
2 to 4 tablespoons extra-virgin olive oil, divided
¼ onion, diced
2 or 3 garlic cloves, minced
14 ounces mushrooms (sliced baby bellas, shiitake, or whole button)
¼ teaspoon dried oregano
¼ teaspoon dried sage
Salt
Freshly ground black pepper
1 cup beef broth
¼ cup canned full-fat coconut milk
- In a medium saucepan over medium heat, heat 1 to 2 tablespoons of olive oil. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the mushrooms, stir well, and raise the heat to medium-high. Cook for about 10 minutes. Season with the oregano, sage, salt, and pepper.
- Add the beef broth, and bring to a low boil. Reduce the heat to low, and simmer for 15 minutes, or until some of the liquid has evaporated and reduced to a thicker consistency.
- Stir in the coconut milk, remove from the heat, and serve.
VARIATION 1 STEWED MUSHROOM AND LEEKS: Add some fresh onion flavor to the stew with 1 large sliced leek (only use the white and very light green part). Sauté with the onions, and follow the rest of the recipe as written.
VARIATION 2 NON-CREAMY STEWED MUSHROOMS: Brighten this recipe up by skipping the coconut cream and adding a splash of apple cider vinegar to the pan at the end.
