PACKED MUSHROOM STEW

by dancergaius

This stew is a much better use of Alstrooms than stuffing them into your magic flask and accidentally triggering Cursecast!

Active cooking time: 20. Total cooking time: 20. Serves 4

Ingredients

  • ¼ cup butter (57g)

  • 2 medium onions, sliced

  • 3 cloves garlic, minced

  • 3 slices ginger, cut about ½ inch (1cm) thick

  • 1 lb mixed mushrooms (450g)

  • salt and pepper, to taste

  • ¼ cup dry white wine (60mL)

  • 1½ cup vegetable or chicken stock (360mL)

  • ½ cup half-and-half (120mL)

  • ⅓ cup heavy cream (80mL)

  • 2 tsp thyme leaves (4g)

  • 2 tsp oregano (4g)

  • dashes of white pepper and paprika (optional)

  • 1 scallion, sliced

  • flour

  1. In a pot, melt the butter on medium heat. Add onions and cook until soft and translucent, about 5-7 minutes

  2. Add garlic and ginger and cook for a few more minutes, until fragrant.

  3. Add mushrooms and season with salt and pepper to taste. Cook until soft and add the wine.

  4. Cook for a few minutes, then add vegetable/chicken stock and bring to boil. Slowly stir in the half-and-half and heavy cream.

  5. Add the fresh thyme leaves and oregano. Stir in white pepper and paprika, if using. Add the scallions, reserving a handful for the garnish.

  6. Cover and simmer for 5 minutes until the stew thickens. If it doesn't thicken to your liking, slowly stir in a few tbsp of flour, one at a time, until thickened. Remember to continue seasoning with salt and pepper, to taste.

  7. Garnish with scallion slices. Enjoy on its own or over rice!