This is a hearty mushroom stew that will keep you warm and fill you up as we head into the winter months! This stew can be made with either beef broth or vegetable broth if you are looking for a vegetarian stew.
- 2 pounds plum tomatoes
- 3 tablespoons olive oil
- 1/2 pound domestic mushrooms, quartered
- 1/2 pound oyster mushrooms, halved
- 1/4 pound porcini mushrooms, thickly sliced
- 6 shallots, chopped
- 2 tablespoons chopped sun-dried tomatoes
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 1 cup vegetable or beef broth
- 1/2 cup dry red wine
- coarse salt and freshly ground pepper
- chopped fresh Italian parsley or fresh thyme sprigs
- freshly grated parmesan (optional)
- Roast tomatoes over gas flame or cook under hot broiler, turning frequently, until blackened all over. When cool enough to peel, cut into halves, and seed. Chop roughly and set aside.
- In a large pot, heat oil over medium high heat. Add mushrooms and shallots and cook, stirring frequently, 8 to 10 minutes, or until mushrooms are browned and the shallots are soft.
- Stir in sun-dried tomatoes, thyme, bay leaf, broth, wine, and reserved, tomatoes, and bring to a boil.
- Reduce heat and simmer, uncovered, for approximately 20 minutes, stirring occasionally.
- Season to taste with salt and pepper.
- Serve in bowls sprinkled with parsley and parmesan, if desired.
Serves 4 to 6 people.