I originally intended this to be a creamy mushroom chowder. But, in the end, I didn’t want to add the cream and change the flavors, because it was THAT GOOD.
It was also super easy to make, and a 1-pot meal (which is great for clean up!))
For this recipe, I used a medley of mushrooms, including oyster mushrooms and king trumpets (they look cool for the photos – I did it for the ‘Gram). Honestly, it doesn’t really matter what type of mushrooms you use here, they’ll all be good!
If you are making your own stock, might I suggest the following recipe:
1 piece of kombu
2 carrots, cut into chunks
1 onion (halved, with skin)
15 dried mushrooms (I used shiitake and porcini)
3-4 parsley sprigs
1 gallon water
Simmer ingredients in a stock pot, until reduces by 1/3rd. Season to taste.
The kombu gives a delightful oceanic aroma to the broth, which reinforces the whole “chowder” vibe (which, this isn’t a chowder, technically, but it is inspired by one), and adds an additional layer of umami.
If you want to use boxed mushroom stock, that works just as well!
Red Mushroom Stew
Ingredients
- 4-6 cups mushroom stock
- 1 lb fresh mushrooms, sliced
- 4 tbsp non-dairy butter or olive oil
- 1 sweet potato diced
- 2 bell peppers diced
- 1 bay leaf
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp thyme dried
- 1 tbsp sherry vinegar
Instructions
- Slice mushrooms, and dice sweet potatoes and bell peppers.
- In soup pan, cook mushrooms in butter until golden brown on each side.Start with 1-2T of butter, and add more as needed if pan dries out. You will most likely have to cook the mushrooms in multiple batches, to ensure there is enough room in the pan to brown. Side aside mushrooms when cooked.
- Add peppers and potatoes to dutch oven, and cover with mushroom stock by 1”. Cook, uncovered, until potatoes are fork tender and cooked through. Add mushrooms, paprika, thyme, and cayenne and simmer until everything is warm. Add vinegar.
- Serve with chopped parsley on top.
