Craving wild mushrooms?This stew recipe uses mainly cultivated mushrooms.But you can give them extra wild flavor in a few ways.The first is to make a rich and flavorful broth or actually buy wild mushrooms.An expensive pound of wild Chanterelles, while pricey, won't break the bank.The rest of the rustic stew is made up of shiitake mushrooms, cremini and oysters.As it simmers, this hearty, herby mushroom stew takes on depth and character.Spooned over pasta or nestled into a soft pile of polenta, it evokes the comfort of home and the primitive in every bite.See also: Fish marinade with soy sauce and brown sugar, an explosion of flavors for your taste buds- 1½ kilos of cultivated brown mushrooms - ½ pound of pale wild mushrooms such as chanterelles (or use King trumpet or oyster) - Extra virgin olive oil - 1 large onion, diced - Salt and pepper - 1 tsp chopped thyme - 1 teaspoon chopped sage or rosemary - A pinch of red pepper flakes or paprika - 1 tablespoon tomato paste - 3 small ripe tomatoes, peeled, seeded and finely chopped - 1 tablespoon all-purpose flour - Porcini broth, heated, or use chicken or vegetable broth - 1 tablespoon of butter - 3 cloves of garlic, finely chopped - 3 tablespoons of chopped parsleySee also: Butter Chicken and Curry Sauce - How to cook the most tender and tasty chicken breast of your lifeStep 1. Clean the mushrooms, keeping the colors separate, and cut off the tough stems.(Reserve stems for stock.) Slice mushrooms about ⅛ inch thick.Step 2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat.Add the onion, season with salt and pepper, and cook, stirring, until the onion is softened and browned, about 10 minutes.Remove from pan and set aside.Step 3. Add 1 more tablespoon of oil and turn the heat to high.Add the brown mushrooms, season lightly, and cook until nicely colored, about 3 minutes.Reduce heat to medium.Add the thyme, sage, red pepper and tomato paste.Add the tomatoes, mix well and cook for 1 minute.Season again with salt and pepper.Sprinkle in 1 tablespoon flour, stir to incorporate, and cook for 1 minute more.Add the reserved onion.Step 4. Add 1 cup mushroom stock and stir until thickened, about 1 minute.Gradually add 1 more cup of broth and cook for 2 minutes.The sauce should have a light consistency, thin with more stock if necessary.Adjust seasonings.(Can be prepared up to this point several hours ahead and reheated).Step 5. Just before serving, place the butter and 1 tablespoon olives in a large skillet over medium-high heat.When the butter begins to brown, add the chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown.Add the garlic and parsley, toss to coat, and cook for 1 minute more.Add the chanterelles to the browned mushroom mixture and transfer to a warm serving bowl.Serve with polenta or pasta, if desired.If you want to be notified directly on WhatsApp when a new recipe appears, enter the WhatsApp groups of StiriDiaspora by accessing the following links:- https://chat.whatsapp.com/HZdY3L7PpzjEubma84fWnt - https://chat.whatsapp.com/JpU46kLYRoj4aFPaYYew1g - https://chat.whatsapp.com/L7mlUEbirZf2lRA4FLa62G- https://chat.whatsapp.com/FYLZZfReaCkL51adqmoAXJStay up to date with the latest news.Follow StiriDiaspora also on Google NewsThe Department for Romanians Everywhere announces the continuation of the 2022 grant program and the launch of a new session for submitting project funding applications, valid until September 30, 2022.News feedSee the latest newsCopyright 2022 STIRIDIASPORA.RO.All rights reserved.