Mushroom stew
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A recipe for a vegetarian mushroom stew
  • 20g dry shitake mushrooms
  • 80ml boiling water
  • 15ml olive oil
  • 5ml butter
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 350g portabellini mushrooms, chopped
  • 150g mixed exotic mushrooms (or use 500g Portabellini mushrooms), chopped
  • 125ml dry white wine
  • 1 x 410g can whole peeled tomatoes
  • 30g tomato paste
  • 15ml brown sugar
  • 30ml chopped fresh basil leaves
  • 15ml fresh chopped oreganum leaves
  • 1 bay leaf
  • 1 fresh rosemary sprig
  • black pepper
  • 80ml sour cream
  1. Place the dried shitaki mushrooms in a small heatproof dish and add the boiling water. Stand for 20 minutes and drain, but reserve the liquid. Chop the mushrooms and keep aside.
  2. Heat the oil and butter in a heavy based pot and fry the onions until soft. Add the garlic and chopped fresh mushrooms and stir fry until the mushrooms are turning brown.
  3. Add the wine and heat until it starts to boil. Add the tinned tomatoes, tomato paste, brown sugar and herbs. Season with the black pepper and add the shitake mushrooms with the reserved liquid. Bring to the boil.
  4. Reduce the heat and simmer on low for an hour. Discard the bay leaf and rosemary sprig. Add the sour cream and heat through. Serve with crusty bread or rice or any other starch of your choice.
Recipe by Pink Polka Dot Food at