Herby Mushroom Stew Recipe on Food52 (2024)

This vegetarian-friendly stew from Food52 Resident Carolina Gelen stars golden-brown mushrooms cooked with pantry staples (think: soy sauce, balsamic vinegar, and red wine) for earthy, umami-rich flavor. The whole thing simmers for about an hour in the All-Clad 50th Anniversary D3® Stainless 3-Quart Casserole until it's thickened and stewy, then served over something carb-y (like mashed potatoes or rice) and a flurry of fresh parsley for a bright finishing touch.

This recipe is shared in partnership with All-Clad, and was developed using their 50th Anniversary D3® Stainless 3-Quart Casserole. —The Editors

Directions

1. Cook the mushrooms: Set the All-Clad 3-Quart Casserole or a large Dutch oven over medium-high heat. Drizzle ¼ cup extra-virgin olive oil in the pan and add a couple handfuls of mushrooms. Be careful not to overcrowd the pan, and try not to move them around too much as they cook; you also don’t need to salt them. Once the mushrooms are golden-brown, set them aside in a bowl. Working in batches, repeat until all the mushrooms are cooked.
2. Add ¼ cup extra-virgin olive oil to the empty pan and lower the heat to medium. Cook the shallots and carrot until soft (the shallots should be translucent), for about 5 minutes, stirring occasionally. Add the garlic to the pan and cook for 2 to 3 minutes, until fragrant. Add the tomato paste and stir to combine, cooking for 3 to 4 minutes.
3. Mix in the flour, stirring to coat the vegetables and aromatics in the pan, and cook for about 2 minutes. Then add in the cooked mushrooms, along with all the remaining ingredients up to the balsamic vinegar. Bring the mixture up to a boil on medium-high heat, then lower to a simmer and cook for 50 to 60 minutes. The mushroom stew should thicken and darken in color.
4. Season to taste with kosher salt and garnish with fresh parsley, if you’d like. Serve warm over rice, couscous, mashed potatoes, etc.

Recipe by: Carolina Gelen