Diva Tasting: Mushroom Stew…

Mushroom Stew


2 Tablespoons Unsalted Butter

½ Cup Chopped Onions

½ Large Carrot, Peeled And Diced

8 Ounces White Button Mushrooms, Sliced

8 Ounces Baby Bella Mushrooms, Sliced

½ Cup Frozen Peas

3 Cloves Garlic, Minced

½ Teaspoon Dried Thyme

½ Cup Beef Broth

2 Tablespoons Dry Sherry

1 Tablespoon Low-Sodium Soy Sauce

1 Tablespoon Tomato Paste

½ Cup Heavy Cream

Kosher Salt And Freshly Ground Black Pepper To Taste

1 Tablespoon Chopped Fresh Flat Leaf Parsley


Step 1 Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.

Step 2 Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.

Step 3 Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.

Step 4 Garnish with chopped parsley and serve. Serves 4


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