Steakhouse Mushroom Stew
The rich meaty flavour of mushrooms make them one of the most popular side dishes in any steakhouse. This richly flavoured side dish is also perfect with a simple green salad or a freshly baked potato, or tossed with pasta.
Ingredients
1 pound or so mixed mushrooms
1/2 stick Butter
2 onions, peeled and sliced
4 cloves garlic, minced
1 bunch fresh thyme, chopped, or 1 Tablespoon of dried
a sprinkle or two sea salt and freshly ground pepper
a splash or two any red wine
1/2 cup heavy cream (35%)
2 green onions, thinly sliced
1/2 stick Butter
2 onions, peeled and sliced
4 cloves garlic, minced
1 bunch fresh thyme, chopped, or 1 Tablespoon of dried
a sprinkle or two sea salt and freshly ground pepper
a splash or two any red wine
1/2 cup heavy cream (35%)
2 green onions, thinly sliced
Instructions
Trim the mushrooms as needed, removing any tough stems. Cut the larger mushrooms into smaller pieces. Smaller mushrooms may be left whole or simply halved to show off their form. Rinse all the mushrooms well and roll them in a tea towel to dry them off.
Preheat a large skillet over medium-high heat and add the butter, onions and garlic. Sauté until the onions just begin to turn golden brown. Add the mushrooms and continue. In a few minutes the mushrooms will release quite a bit of moisture and become a bit soupy.
Add the thyme and salt and pepper. Continue cooking until the mushrooms are tender and most of the moisture has evaporated, concentrating the flavour. Add your choice of wine or spirit and the cream. Continue simmering until the sauce has thickened once again. Stir in the green onions.
Preheat a large skillet over medium-high heat and add the butter, onions and garlic. Sauté until the onions just begin to turn golden brown. Add the mushrooms and continue. In a few minutes the mushrooms will release quite a bit of moisture and become a bit soupy.
Add the thyme and salt and pepper. Continue cooking until the mushrooms are tender and most of the moisture has evaporated, concentrating the flavour. Add your choice of wine or spirit and the cream. Continue simmering until the sauce has thickened once again. Stir in the green onions.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
You may use any combination of mushrooms—shiitake, oyster, portabella, button or cremini—or just a single variety to make this dish. For the liquor, you may use sherry, port, brandy, Madeira or Marsala. For the herbs, try using rosemary or tarragon instead of thyme, and dried herbs are fine if you don’t have fresh.
Michael, half a stick of butter and heavy cream. There’s gotta be an alternative to that. I love stew and make one with out any butter or cream. I would love to try this if you have some alernatives. Sincerely Patti Waddell
dear michael, some of the recipes need to have wine in it. is there a substitute for wines in the recipes? thank you so much.
Dear Michael,
I am in the midst of introducing mushroom to my son. So, I find this mushroom stew is a good choice. But we are muslim so we do not take alcohol. Could you suggest what is the best substitutes to the liqour? Is fruit juice/concentrate (grape/orange/apple) would help to make up this dish?
Regards,
Eza Shaari
Chicken stock/broth with a squeeze of lemon is a good replacement for the wine. :)
Dear Michael, Thank you for sharring this recipe. This is one of my favourite side dishes. I used Parsley the first time, then changed the herb everytime I made it. This is an incredible dish. I’m learning how to cook via Chef at Home & The Food Network. Your ideaology & addititude towards cooking is what has made me a fan. I enjoy cooking, I find it relaxing. Again thank you for making cooking what it’s about: simple & fun.