Prep 10 mins
Cook 18 mins
A nice chunky stew for the mushroom lovers. I like the combo of the 4 types, but use any combo of mushrooms you like to equal 2 lbs.
- 3 tablespoons butter
- 1 1⁄2 cups chopped onions
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, cleaned and roughly chopped
- 8 ounces white button mushrooms, cleaned and quartered
- 8 ounces baby portabella mushrooms, cleaned and quartered
- 8 ounces shiitake mushrooms, stemmed, cleaned, and the caps roughly chopped
- 1 lb yukon gold potato, peeled and diced into 1/2 pieces
- 1 teaspoon crushed rosemary
- 1 teaspoon sage
- 1 tablespoon crushed fresh thyme
- 2 cups vegetable broth
- 2 dashes Tabasco sauce
- 1⁄2 cup chopped fresh parsley
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon fresh ground black pepper
- In a large soup pot over medium-high heat, melt butter; then add the onions and celery and cook until soft and fragrant, about 4 minutes, stirring often. Add the garlic and cook for 1 minute.
- Stir in mushrooms and cook about 3 minutes, stirring frequently.
- Stir in potatoes; add the rosemary, sage, and thyme. Cook about 1 minute.
- Stir in the broth, and remaining ingredients. Cover, and reduce the heat to low. Simmer until the potatoes are soft when pierced with a fork, about 12 minutes.
This was pretty good. It smelled really good while I was making it, but it does need something...
We love mushrooms and were excited to try this with portabellas, shiitakes, oyster, and beech mushrooms. I had to use dried thyme instead of fresh but followed the recipe otherwise. The result was kind of bland and I thought the consistency was weird with the potatoes. If made again, I would omit the potatoes, up the spices and the heat, and serve it on top of mashed potatoes. It was fun trying, thanks for posting!
This is an excellent recipe and was easy to put together. If you like mushrooms, make it with confidence - no need to make it for family to test the recipe prior to serving it to guests. We will make this again - SOON!