Ingredients
- 1 ½ pounds cultivated brown mushrooms
- ½ pound pale wild mushrooms
- Extra virgin olive oil
- 1 large onion, diced
- Salt and pepper
- 1 teaspoon chopped thyme
- 1 teaspoon chopped sage or rosemary
- Pinch red pepper flakes or cayenne
- 1 tablespoon tomato paste
- 3 small ripe tomatoes, peeled, seeded and chopped
- 1 tablespoon all-purpose flour
- Porcini broth, heated
- 1 tablespoon butter
- 3 garlic cloves, minced
- 3 tablespoons chopped parsley
Preparation
- Clean mushrooms…
- Warm olive oil and cook onion…
- Add mushrooms and seasoning…
- Add broth until gravy-like consistency…
- Cook chanterelles separately, add garlic and parsley…
Source
NYT Cooking - Fresh and Wild Mushroom Stew