Though arguably it could just as easily be mushroom soup. Depends on the amount of the broth in the end!
Mushroom Stew Recipe
3 Tbsp olive oil
2 medium onions, chopped
3 garlic cloves, minced
1 pound cremini mushrooms, cleaned and roughly chopped
1 pound shiitake mushrooms, stemmed, cleaned, and caps roughly chopped
1/2 pound red-skinned potatoes, such as Red Bliss or All Reds, cut into 1/2-inch pieces
1/2 pound yellow-fleshed potatoes, such as Austrian Crescent or Yukon Gold, cut into 1/2-inch pieces
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh sage
1 Tbsp fresh thyme
2 cups mushroom or vegetable stock
1/2 cup chopped fresh parsley
1 tsp salt
1/2 tsp freshly ground black pepper
Heat a large pot over medium-high heat. Swirl in the oil, then add the onions and cook until soft and fragrant, about 4 minutes, stirring often. Add the garlic and cook for 30 seconds. Stir in the cremini and shiitake mushrooms; cook just until the mushrooms begin to give off their liquid, about 3 minutes, stirring frequently.
Stir in both kinds of potatoes with a wooden spoon, then add the rosemary, sage, and thyme. Cook just until aromatic, about 30 seconds. Stir in the stock, cover, and reduce the heat to low. Simmer until the potatoes are soft when pierced with a fork, about 12 minutes. Gently stir in the parsley, salt, and pepper and cook for another 2 minutes to bind the flavors. Serve immediately. The soup can be made in advance — store it covered in the refrigerator for up to three days, but thin it out with extra stock as you reheat it.
The stew can be varied with a seemingly limitless list of mushrooms. Substitute hedgehog, lobster, black trumpet, porcini, portobello, or hen of the woods, so long as you have a total of 2 pounds.
You can also finish the stew with one of several enhancers. Along with the parsley, stir in one of the following:
2 Tbsp dry vermouth
1-1/2 Tbsp sweet vermouth
1-1/2 Tbsp Chinese black vinegar
1 Tbsp basil oil
2 tsp sesame oil
4 dashes Tabasco sauce, or to taste
Yield: 6 servings