Utica Mushroom Stew
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8
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Calories
360 kcal
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Course
Main Course
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Cuisine
Italian
Utica Mushroom Stew
Description
This stew combines browned pork and sliced Italian sausage as the meaty base, enriched by sautéed garlic, onion, and celery. Deglazing with water lifts fond from the pot’s bottom, which deepens the flavor. Tomato sauce joined by fresh basil, oregano, and bay leaf contributes a robust, herbaceous profile. Adding diced green peppers and a mix of portobello, porcini, shiitake, and oyster mushrooms completes the flavor and texture components. The mushrooms absorb the sauce, releasing umami notes and complementing the meats.
The long simmer time softens the mushrooms and melds the flavors into a rich stew suitable for serving as a main dish. It is flexible to seasoning with salt, black pepper, and optional red pepper flakes for those who prefer a mild heat.
The stew’s flavor improves with resting, making it particularly suited for making ahead or freezing for later meals.
Ingredients
- 1 Tablespoon olive oil
- 1 pound pork from pork loin, cubed
- 1 pound Italian sausage sliced (hot or sweet)
- 2 cloves garlic minced
- 1 onion chopped, large
- 2 celery ribs chopped
- 1/2 cup water
- 1/4 cup basil chopped, fresh
- 2 teaspoons oregano
- 1 bay leaf
- 1/4 teaspoon red pepper flakes optional
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 2 cans tomato sauce 12 oz
- 2 green pepper chopped, large
- 2 pounds mushrooms chopped (portobello, porcini, shiitake, oyster)
Instructions
- Heat a large stock pot over medium heat. Add 1 T olive oil.
- Brown the cubed pork and sliced sausage in the oil. Stir until no longer pink. Remove the browned meat and set aside for a few minutes.
- In the same pot add the garlic, onion and celery. Saute for 5 minutes until the vegetables just start to soften.
- Add the water to the stock pot and stir to deglaze. Make sure no bits of meat or vegetables are stuck on the bottom of the pot.
- Return the meat to the pan, along with the basil, oregano, bay leaf, red pepper flakes, salt and pepper. Add the two cans of tomato sauce to the pot and stir well. Bring to a boil.
- Once the pot has reached a boil add the green peppers and stir well.
- Bring back to a boil. Once the stew has reached a boil again add the mushrooms and stir well. Cover, reduce the heat, and simmer for 1-2 hours. Check the pot every half hour, stir, and make sure the stew is not sticking to the bottom. If it is too thick add another 1/2 cup of water. The stew should have a soupy consistency.
- Serve over sliced Italian bread or pasta. Top with more basil and Parmesan cheese if desired.
Notes
- Allow the stew to rest after cooking; its flavors deepen and improve over time.
- This dish freezes well, making it convenient for making ahead or storing leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 360kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 80mg | 27% |
| Sodium | 1550mg | 65% |
| Potassium | 1321mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 41mg | 46% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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