Mad Mushroom Stew

Ingredients

• 2 tablespoons olive oil
• 8 ounces (3 cups) cremini mushrooms
• 8 ounces (3 cups) shiitake mushrooms
• 1 pound (6 cups) domestic mushrooms
• ¼ cup dried porcini mushrooms
• 1 cup red potatoes, skin on, washed, diced into 1/2-inch cubes
• 1 cup golden-fleshed potatoes, skin on, washed, diced into 1/2-inch cubes
• 1 cup Yukon Gold potatoes, skin on, washed, diced into 1/2-inch cubes
• 1 cup of parsnips, peeled, diced into 1/2-inch cubes
• 1 tablespoon parsley, stems removed and chopped coarse
• 1 tablespoon rosemary, stems removed and chopped coarse
• 1 tablespoon sage, stems removed and chopped coarse
• 1 tablespoon thyme, stems removed and chopped coarse
• 1 cup vegetable stock
• 2 tablespoons grated Parmesan
• 1 ½ teaspoons salt, or to taste

• Nutritional Information

  • Nutritional analysis per serving (5 servings)

    230 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 10 grams protein; 3 milligrams cholesterol; 810 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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5 servings

Preparation

1. Heat a sauté pan over high heat. Add the olive oil and sauté all the mushrooms together. Do not shake the pan excessively, as that will render water from the mushrooms and they will boil instead of browning.
2. When golden brown, add the potatoes, parsnip, parsley, rosemary, sage, thyme and stock. Bring to a boil, then lower heat to simmer. Cover. Potatoes will take 10 to 15 minutes to cook. If too much stock evaporates during cooking, add more as needed.
3. Place in a bowl or crock and sprinkle with Parmesan. Serve immediately.

30 minutes