Mushroom Stew
Mushroom Stew Recipe from New Zealand - Creamy and Rich with Lemon and Cream
Introduction
Mushroom stew is a comforting and hearty dish that is perfect for a cozy night in. This recipe combines the earthy flavors of mushrooms with a creamy base to create a delicious and satisfying meal.
History
Mushroom stew has been a popular dish for centuries, with variations found in many different cultures around the world. Mushrooms have long been prized for their rich umami flavor and meaty texture, making them a perfect ingredient for stews and soups.
Ingredients
How to prepare
- Cut the stems of the mushrooms and peel the heads. Clean them thoroughly and slice them.
- Gently cook the mushrooms in hot butter for 5 minutes.
- Thoroughly mix in the flour, then stir while adding milk.
- Cook at low heat until the soup becomes smooth and thick.
- Add salt and pepper to taste.
- Mix the grated lemon peel with a small amount of whipped cream and place a dollop on top of the soup after pouring it into bowls.
Variations
- Add diced potatoes or carrots for extra vegetables and texture.
- Use different types of mushrooms, such as shiitake or oyster, for a more complex flavor profile.
- Stir in a splash of white wine or sherry for a touch of acidity.
Cooking Tips & Tricks
Be sure to thoroughly clean and slice the mushrooms before cooking to ensure they cook evenly.
- Cooking the mushrooms in butter adds a rich and savory flavor to the stew.
- Stirring in the flour slowly and continuously will help prevent lumps from forming in the soup.
- Season the stew with salt and pepper to taste, adjusting as needed to suit your preferences.
Serving Suggestions
Serve the mushroom stew with crusty bread or over rice for a complete meal. Garnish with fresh herbs or a sprinkle of Parmesan cheese for added flavor.
Cooking Techniques
Cooking the mushrooms in butter helps to enhance their flavor and create a rich base for the stew.
- Slowly adding the flour and milk while stirring continuously helps to create a smooth and creamy soup.
Ingredient Substitutions
Use vegetable broth or stock in place of milk for a dairy-free version of the stew.
- Substitute olive oil for butter for a lighter dish.
Make Ahead Tips
The stew can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.
Presentation Ideas
Garnish the stew with a sprig of fresh parsley or a drizzle of truffle oil for an elegant touch. Serve in individual bowls with a side of crusty bread for dipping.
Pairing Recommendations
Pair the mushroom stew with a crisp green salad or a side of roasted vegetables for a well-rounded meal. A glass of white wine or a light beer complements the earthy flavors of the dish.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.
Nutrition Information
Calories per serving
Calories: 200 per serving
Carbohydrates
Carbohydrates: 15g per serving
Fats
Total Fat: 12g per serving
Saturated Fat: 7g per serving
Proteins
Protein: 6g per serving
Vitamins and minerals
Mushrooms are a good source of vitamins and minerals, including vitamin D, potassium, and selenium.
Alergens
This recipe contains dairy (milk, butter, cream) and wheat (flour).
Summary
This mushroom stew is a rich and creamy dish that is high in fat and calories, but also provides a good source of protein and essential vitamins and minerals.
Summary
Mushroom stew is a classic and comforting dish that is perfect for a cozy night in. This recipe combines the earthy flavors of mushrooms with a creamy base to create a delicious and satisfying meal that is sure to please.
How did I get this recipe?
The first time I saw this recipe, I was filled with a sense of excitement. It was a chilly autumn day, and my dear friend Margaret had invited me over for lunch. As soon as I walked into her cozy kitchen, a warm and comforting aroma enveloped me. Margaret greeted me with a smile and motioned for me to take a seat at the table.
"I have a special treat for you today," she said, a twinkle in her eye. "I'm going to teach you how to make my famous Mushroom Stew."
I couldn't contain my excitement. I had always loved mushrooms, and the thought of a hearty stew filled with them was enough to make my mouth water. Margaret handed me a handwritten recipe card, stained with years of use, and began to walk me through the steps.
"First, we need to sauté some onions and garlic in a bit of butter," Margaret instructed, her hands moving deftly around the kitchen. The sizzle of the onions hitting the hot pan filled the air, and I closed my eyes, inhaling deeply.
Next, Margaret added in the mushrooms – a mixture of cremini, portobello, and shiitake – and let them cook down until they were golden brown and fragrant. The earthy aroma that wafted from the pan was intoxicating, and I couldn't wait to dive in.
As the stew simmered on the stove, Margaret told me stories of how she had come to acquire this recipe. She had learned it from her own grandmother, who had passed it down through the generations. Margaret had tweaked the recipe over the years, adding her own touches and flavors, but the essence of the stew remained the same.
"I remember the first time I made this stew for my husband," Margaret said, a fond smile playing on her lips. "He took one bite and declared it the best thing he had ever tasted. From that day on, it became a staple in our household."
I listened intently, hanging on Margaret's every word. The stew was not just a dish to her; it was a piece of her family history, a connection to her past and her loved ones. I felt honored to be a part of that tradition, to learn the recipe and carry it on in my own kitchen.
Finally, after hours of simmering and stirring, the stew was ready. Margaret ladled generous portions into bowls and set them in front of me, along with crusty bread for dipping. I took my first spoonful, closing my eyes and savoring the flavors that exploded on my tongue.
The stew was rich and hearty, with a depth of flavor that I had never experienced before. The mushrooms were tender and meaty, the broth savory and comforting. Each bite was a revelation, a symphony of tastes and textures that danced across my palate.
As I sat there, savoring every last drop of stew in my bowl, I knew that this recipe would become a staple in my own kitchen. I thanked Margaret profusely for sharing it with me, for inviting me into her home and her heart, and for passing down a piece of her family history.
From that day on, Mushroom Stew became a regular feature on my dinner table. I made it for my own family and friends, sharing the story of how I had learned the recipe and the memories that it held for me. Each time I cooked the stew, I felt a connection to Margaret and her grandmother, to the traditions and love that had been passed down through the years.
And as I stirred the pot and watched the mushrooms simmer and soften, I felt a sense of gratitude for the recipes that had been shared with me, for the stories and memories that had enriched my life. In that moment, I understood the power of food to bring people together, to create bonds and connections that span generations.
And so, as I sat at my own kitchen table, savoring a bowl of Mushroom Stew, I knew that I was not just cooking a meal – I was carrying on a legacy, a tradition that would live on long after I was gone. And for that, I was truly grateful.
Categories
| Mushroom Recipes | New Zealand Recipes | New Zealand Soups | Soup Recipes | Stew Recipes |