Mushroom Stew (Mushroom Main Dish)

mushrooms stew served over creamy polenta in a brown bowl.

4.54 from 28 votes

Mushroom Stew (Mushroom Main Dish)

This aromatic mushroom stew in a delicious sauce with lots of herbs is the best mushroom main dish. Serve it over polenta or mashed potatoes.

Prep Time15

Cook Time30

Total Time45

Course: Stews

Cuisine: German

Servings: servings

Calories: 242kcal

Author: Adina

Ingredients

2 lbs mushrooms white or brown, 1 kg
2 onions
4 garlic cloves
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons tomato paste
1 tablespoon sweet paprika powder
⅔ cup white wine 150 ml
⅔ cup vegetable broth 150 ml
⅔ cup heavy cream or milk, 150 ml, Note 1
½ tablespoon cornstarch optional, not necessary if using heavy cream
1 bunch parsley or chives
1-2 teaspoons lemon juice or to taste
fine sea salt and black pepper

Instructions

Mushrooms: Clean the mushrooms by wiping them carefully with kitchen paper to remove any dirt that might stick to them. Halve or quarter the mushrooms, depending on their size. If they are very small, you can leave them whole. Chop the stems in 2 or 3 pieces as well. Set aside.
2 lbs mushrooms/ 1 kg
Saute: Finely chop the onions and the garlic cloves. Heat the oil and the butter in a stew pot and cook them until the onions are translucent.
2 onions + 4 garlic cloves + 1 tablespoon olive oil + 1 tablespoon butter
Cook: Add the mushrooms, cover the pot and leave to cook for about 5 minutes.
Simmer: Add the tomato paste, sweet paprika powder, and some salt and pepper. Stir to coat the mushrooms with the spices. Add the white wine and let it bubble off completely. Add the vegetable broth, cover, and cook for about 15-20 minutes.
2 teaspoons tomato paste + 1 tablespoon sweet paprika powder + fine sea salt and black pepper + ⅔ cup white wine/ 150 ml + ⅔ cup vegetable broth/ 150 ml
Thicken: Shortly before the end of the cooking time, whisk the milk and the cornstarch together in a small bowl. Slowly pour the mixture into the pot while whisking all the time. Stir well and let cook for another two minutes or so until the sauce thickens slightly.
½ tablespoon cornstarch
If you are using heavy cream, the cornstarch will not be necessary. Just stir the cream into the dish and let cook for a couple of minutes or until the sauce thickens slightly.
⅔ cup heavy cream/ 150 ml
Adjust the taste with lemon juice and more salt and pepper. Chop the herbs and add to the stew.
1 bunch parsley + 1-2 teaspoons lemon juice + fine sea salt and black pepper
Serve immediately with one of the sides mentioned above.

Notes

The nutrition is calculated considering that you have used milk and cornstarch. If using heavy cream, one portion of the mushroom stew will have about 350 calories.

Nutrition