Wild Chanterelle Mushroom Stew
User Reviews
5
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Cook Time
1 hr
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Servings
6
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Calories
312 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
North American, Canadian, Vegan
Wild Chanterelle Mushroom Stew
Description
The Wild Chanterelle Mushroom Stew highlights the natural earthiness of chanterelles combined with caramelized onions and garlic sautéed in olive oil. After browning the onions and mushrooms, flour is added to create a roux-like base, which is integrated with vegetable stock to thicken the stew. Fresh tomatoes or tomato paste, along with herbs such as thyme, rosemary, and bay leaf, provide herbal complexity and a gentle acidity balanced by red wine vinegar and optional Worcestershire sauce for subtle umami.
Optional diced carrots and turnips add sweetness and body, while cooked lentils contribute protein and texture, turning the stew into a filling meal. The finishing garnishes of parsley, peas, or kale add brightness to the dish. The simmering method allows flavors to meld, and the final texture is rich and stew-like with tender vegetables and mushrooms.
This stew pairs well with sides like mashed potatoes, yams, polenta, or risotto, making it suitable for a main dish. It keeps well refrigerated for several days and can be prepared ahead of time, enhancing its convenience for busy cooks. It is also adaptable for those who prefer fewer mushrooms by increasing the vegetable content or grating mushrooms to introduce flavor subtly.
Ingredients
- 1 ½ c yellow onion about one large onion, sliced
- 1 teaspoon seasoning salt
- 4 tablespoon olive oil divided in half
- 1 ½-2 lb chanterelle mushrooms or a mixture of your favorite mushrooms (lobster, oyster, porcini, shiitake and white or whatever combination you have on hand, sliced
- 2 cloves garlic chopped
- 3 tablespoon all-purpose flour
- 4 c vegetable stock
- 1 c tomato Use fresh tomatoes or substitute 1 tablespoon tomato paste, chopped
- 1 thyme or ½ teaspoon dried thyme, sprig
- 1 rosemary or ½ teaspoon dried rosemary, sprig
- 1 bay leaf
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce do not use if you are strictly vegan, optional
- 1 c carrot optional, chopped ½ inch each
- 1 c turnip optional, chopped ½ inch each
- 3 c lentils 1 cup dry lentils, cooked according to package directions, cooked, green or brown
- 1 c parsley or peas or kale to garnish
- salt to taste
- black pepper to taste
Instructions
- In a wide bottomed, large heavy pot, heat 2 tablespoon oil on medium. Add onions and seasoning salt and saute, stirring often until they are caramelized. (Add a tablespoon of water or 2 to help them cook down if they are drying too much before browning)
- Once nice and brown, push to the side, add remaining oil, garlic and mushrooms, sauteing until cooked.
- Sprinkle in flour and stir through. Add stock and stir or whisk vigorously to incorporate flour through the stock.Add tomatoes, herbs and carrots, turnips, wine and Worcestershire if using. Simmer on medium, stirring often for about 30 min. or until carrots and turnips are cooked through if using.
- Stir in cooked lentils and heat through. Add green garnishes (peas, parsley or kale). Let heat for 1 minute, then turn off heat letting the residual heat finish cooking them lightly.
- Serve in a bowl with your favourite side of mashed potatoes, yams, polenta or risotto.
Notes
- This stew stores well for 2-3 days, making leftovers ideal for school or work lunches.
- Lentils add valuable iron and protein, suitable for vegetarian diets.
- To accommodate picky eaters who dislike mushrooms, increase other vegetables and consider finely grating mushrooms to blend flavor without noticeable texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1102mg | 46% |
| Potassium | 983mg | 21% |
| Fiber | 14g | 56% |
| Sugar | 11g | 22% |
| Vitamin A | 4138IU | 83% |
| Vitamin C | 19mg | 21% |
| Calcium | 59mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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