Wild Mushroom And Potato Stew Recipes

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add onions; sauté until golden, about 8 minutes.
• Add mushrooms; sauté until tender, about 8 minutes.
• Add wine and thyme; boil until liquid is reduced by half, about 1 minute.
• Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes.
• Stir in bok choy; simmer uncovered until tender, about 8 minutes.
• Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork.
• Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes.
• Season with salt and pepper; serve.

Steps:

• Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
• In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
• Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
• Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
• Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

Steps:

• In a large, heavy bottomed pot, heat oil. Add the lamb and saute until browned on all sides, about 5 minutes. Remove lamb to a plate. Add the onion and saute until soft. Add the garlic and saute for 2 more minutes. Season with salt and pepper. Add the butter and melt. Add the flour to make a roux. Lower the heat and cook the roux until it is brown, about 15 minutes. Whisk in the wine and stock and raise the heat to medium high. Add in the reserved lamb. Add the mustard. Bring to a boil and reduce the heat to low. Cook over low heat for about 30 minutes, or until liquid is slightly reduced and thick. In a separate saute pan, saute the mushrooms until wilted. Add the mushrooms to the stew. Add the potatoes and simmer another 30 minutes, or until potatoes are tender. Add the thyme. Season with salt and pepper. Garnish with toasted pumpkin seeds.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
• Roast in the preheated oven for 30 minutes.
• While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
• Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
• Turn oven heat up to 425 degrees F (220 degrees C).
• Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
• Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

Steps:

• Heat oven to 200C/fan 180C/gas 6. tip the mushrooms into a bowl and pour over boiling water to just cover them. Leave to cool, then drain (reserve the stock for another time), squeezing out excess liquid.
• Heat about a fifth of the butter in a pan and stew the garlic over a low heat for 3-4 mins. Throw in the mushrooms and continue to cook for 15-20 mins until tender. Season well and set aside.
• Peel and slice the potatoes (don't wash them, as the starch holds the cake together). Butter a 20cm ovenproof pan, then overlap a layer of potatoes on the bottom. Build up the cake with layers of potato, scatterings of mushroom, dots of butter and seasoning, finishing with a layer of potatoes. Cover with foil and bake for 50-60 mins, until a knife slides into the cake easily. Remove from the oven, run a knife around the outside to make sure it doesn't stick, then leave to relax for at least 5 mins. Carefully invert onto a baking tray, cool and keep in the fridge. To serve, heat in the oven until piping hot and cut into wedges.