Mushroom Stew

Makes: 4 servings

Time: 45 minutes

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I don’t often use flour to thicken soups, because there are more flavorful (and nutritious) ways to give them body (see page 125). But there are exceptions, like Corn Chowder (page 121) and this Louisiana-inspired mushroom stew. In both cases the flour is cooked, here in a moderately toasted roux, which gives it a lovely nuttiness.

• ¼ cup olive oil or 4 tablespoons butter (½ stick)
• ¼ cup flour
• 1½ pounds shiitake, portobello, cremini, or white button mushrooms or a mixture, trimmed and sliced
• Salt and pepper
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, cored, seeded, and chopped
• 2 or 3 sprigs fresh thyme or 1 teaspoon dried thyme
• 6 cups Mushroom Stock (page 99), vegetable stock (pages 97–100), or water
• ¼ cup dry sherry for garnish (optional)

1. Put the oil and flour in a large pot over medium heat. As the mixture warms, stir almost constantly with a wooden spoon or a whisk. The roux should bubble along at first, then start to take on a golden color. If it is smoking or darkening too fast, lower the heat a little. Continue cooking and stirring until the roux turns the color of coffee with cream, 10 to 20 minutes.
2. Turn the heat up to medium-high and add the mushrooms. Sprinkle with salt and pepper. Cook, stirring constantly, until they are coated in the roux and start to release their liquid. Turn the heat down to medium-low and cook, stirring occasionally, until the mushrooms begin to brown, 5 to 8 minutes. Stir in the onion, celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables are soft, 3 to 5 minutes.
3. Stir in the stock, turn the heat up to medium-high, and bring to a boil. Lower the heat so the stew bubbles gently but steadily. Cover and cook, stirring occasionally, until the stew has thickened and the vegetables are very tender, 5 to 10 minutes. Fish out the sprigs of thyme if you used them. Taste and adjust the seasoning. Serve, drizzling each bowl with a tablespoon of sherry, if you’d like.

Mushroom Stew with Green Beans Trim ½ pound green beans and cut them into 1-inch pieces. In Step 3, right after you add the stock, stir in the beans.

Even Richer Mushroom Stew Reduce the stock to 5 cups. Add 1 cup cream at the very end. Do not boil after the cream is added.

Vegan Mushroom Stew Use olive oil instead of butter; if you wish to make it richer, substitute 1 cup oat or nut milk for 1 cup of the stock. V