Ingredients:
\n 1 1\/2 poundsmixed mushrooms (like oyster, cremini, shiitake, portobello, chanterelle, etc.), very roughly chopped (if using shiitake or portobello, remove stems)
\n 1\/2 cupextra-virgin olive oil, divided
\n 3 shallots, finely chopped
\n 1 carrot, finely chopped
\n 1\/2 tablespoontomato paste
\n 5 garlic cloves, minced
\n 2 tablespoonsall-purpose flour
\n 1 cupred wine
\n 4 cupsvegetable, mushroom, chicken, or beef stock
\n 2 tablespoonssoy sauce
\n 1\/2 teaspoonsmoked paprika
\n 1 teaspoonhot or sweet paprika, depending on your preference
\n 2 teaspoonscoriander
\n 1 teaspoonbalsamic vinegar
\n Kosher salt, to taste
\n Fresh parsley, roughly chopped, for serving (or cilantro)
\n Rice, couscous, mashed potatoes, etc., for serving<\/p>\n
Directions: <\/p>\n
Cook the mushrooms: Set the All-Clad 3-Quart Casserole or a large Dutch oven over medium-high heat. Drizzle \u00bc cup extra-virgin olive oil in the pan and add a couple handfuls of mushrooms. Be careful not to overcrowd the pan, and try not to move them around too much as they cook; you also don\u2019t need to salt them. Once the mushrooms are golden-brown, set them aside in a bowl. Working in batches, repeat until all the mushrooms are cooked.
\nAdd \u00bc cup extra-virgin olive oil to the empty pan and lower the heat to medium. Cook the shallots and carrot until soft (the shallots should be translucent), for about 5 minutes, stirring occasionally. Add the garlic to the pan and cook for 2 to 3 minutes, until fragrant. Add the tomato paste and stir to combine, cooking for 3 to 4 minutes.<\/p>\n
Mix in the flour, stirring to coat the vegetables and aromatics in the pan, and cook for about 2 minutes. Then add in the cooked mushrooms, along with all the remaining ingredients up to the balsamic vinegar. Bring the mixture up to a boil on medium-high heat, then lower to a simmer and cook for 50 to 60 minutes. The mushroom stew should thicken and darken in color. <\/p>\n
Season to taste with kosher salt and garnish with fresh parsley, if you\u2019d like. Serve warm over rice, couscous, mashed potatoes, etc.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 1 1\/2 poundsmixed mushrooms (like oyster, cremini, shiitake, portobello, chanterelle, etc.), very roughly chopped (if using shiitake or portobello, remove stems) 1\/2 cupextra-virgin olive oil, divided 3 shallots, finely chopped 1 carrot, finely chopped 1\/2 tablespoontomato paste 5 garlic cloves, minced 2 tablespoonsall-purpose flour 1 cupred wine 4 cupsvegetable, mushroom, chicken, or beef stock… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1203","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1203"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1203\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}