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Braised mixed mushroom stew recipe

Braised mixed mushroom stew recipe

Braised mixed mushroom stew.
Can you smell it? It is a vegetarian recipe perfect to accompany a polenta or to eat as a stew.

In my life, cooking is a journey where twists and turns, unexpected events, and discoveries are the order of the day.

I never know where it will take me.
Along the Via Emilia and beyond. Yes, there are many cuisines and techniques I would like to learn more about: fermentation, kosher and Chinese are at the top of my wish list.

The inspiration for this mushroom stew recipe comes from the master of wok cooking, Jeremy Pang.

You have to know that on New Year’s Eve, we decided to prepare an Asian dinner at home and, on that occasion, I cooked this stew for the first time. Then, since then, many more times.

And although the recipe comes from so far away, every time I make the mushroom stew, I think of the country house and the summers we spent there, staying until the bitter cold of autumn forced us to return to the city.

Italian country house

My country home kitchen
Country life

I was born and raised in a small town surrounded by the countryside.
Once, Imola was called the city of vegetable gardens.

I have never lived in the countryside even though I know what it means to look after a vegetable garden, orchards, fields, and animals to look after.

So when my husband suggested spending the summer in his country house, right on the border where the city of Bologna ends, I was enthusiastic. And even though moving our things, first to the country and then back to the town, has never been light work, we have been doing it for years.

The first year the idea was to stay until the end of August. But, we returned to Bologna in mid-September. Each year we moved the date of our return to the city forward.
One year we stayed until almost the end of October when the cold weather forced us to leave.

The house has no heating. Its thick walls protect against the summer heatwave, but when humidity arrives, keep it inside, and the home suddenly becomes cold.

My country kitchen

Especially during the cold night, I remember we cooked using the oven to make pasta, vegetables, and stews.

The oven was essential for heating the kitchen and providing our table with warm, comfort food.

Locked in the kitchen like a butterfly’s cocoon, we dined on the old marble-topped table, without tablecloths, the cheap gas cooker still hot, the wood cooker – unfortunately – not usable.

The quiet of the autumn countryside was broken only by the sound of windblown branches, the cry of a few night birds, the barking of a dog.

You may have noticed that I photograph my dishes on a marble base.

It is a large chopping board that I had made, and it comes from Tuscany.

Over time I realized that I needed a set made of living material like wood or marble for my photos.

And so, here is the marble top, perfect for rolling out shortcut pastry, which reminds me of the beloved kitchen in the country house.

Braised mixed mushrooms stew recipe

Braised mixed mushrooms stew recipe

I’m a winter lady

We laughed so much before going to bed, seeing that we put on more clothes than we took off. But the cold didn’t bother us because we were happy.

The countryside is beautiful in every season. But it was by living it that I discovered many things. The leaves falling over meadows and paths, the fog that, when you open the windows, doesn’t let you see beyond your nose, the almost winter silence of nature, the rubber boots for going into the vegetable garden, seemed like a dress made to measure for me.

After decades of being a devotee of summer, I discovered that I was a lady of winter.

Braised mixed mushrooms stew

Vegetarian, gluten-free, and full of flavor recipe.
I have changed many ingredients in this recipe, except for fresh ginger, curry, and no salt soy sauce. And some steps of the process. I kept the name, the inspiration, and some suggestions.

It’s not an ethnic stew: curry and soy sauce work perfectly with tomato sauce and add a hint of meat, which isn’t there but seems to be.
Mushrooms, which have a meaty texture, are a perfect substitute.

The ginger adds an almost spicy note. If you don’t like it, delete it.

Carrots and peas are the side dish to the stew. If you chop the carrots coarsely, they remain crispy.

I cooked the stew with mixed mushrooms. Among them, you can use king trumpet, champignon, shiitake, or Portobello. The latter two are washed by placing them in hot water for a few minutes and then running them under running water.

I recommend removing the stalks from all of them.

You can serve it as one or main dish, with soft or grilled polenta. For sure, don’t forget the bread.

Buona cucina, Monica

Cook with me

Here on the blog, there is another vegetarian stew recipe, artichoke stew with potatoes.

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Braised mixed mushrooms stew recipe

Braised mixed mushrooms stew recipe

Braised mixed mushroom stew

serves 4
List of ingredients

shiitake or Portobello, 200 g
king trumpet, 200 g
champignon, 100 g
tomato paste, 2 tablespoons
tomato sauce, 50 g
carrots, 2
spring onions, 3 or 1 small white onion
peas, 150 g
vegetable stock, 300 ml
soy sauce without salt, 3 tablespoons
curry, 1 teaspoon
fresh ginger root, 1 cm
olive oil, salt and pepper to taste


Remove the skin from the ginger and slice thinly.

Clean the onion, and cut it into thin slices.

To clean the shiitake and Portobello mushrooms, do the following: place the mushrooms in a bowl of hot water for a few minutes, then rinse the caps gently under running water, removing the stalks.

Remove the stalks and wash the other mushrooms under running water.

Cut the champignons into four and coarsely chop the shiitake and king trumpet mushrooms.

Clean the carrots and cut them into 1 cm pieces. If using fresh peas, wash under running water; if using frozen peas, pour directly into the pan when the time comes.

Sauté the spring onion and ginger with olive oil over low heat.

Pour in one or two scoops of stock, then add the mushrooms and cook over low heat, stirring, for 5 minutes.

Then add, in order: curry, concentrate, soy sauce, tomato sauce, stir.

Add carrots and peas, stir and pour in all the stock. Add a little salt, stir, cover the pan almost all, and cook over medium-low heat for about an hour.

Make to reduce the liquid part by more than half.

If you want a thicker sauce, dissolve two teaspoons of cornflour in a cup of water and pour into the pan. Stir and allow the liquid to reduce for about ten minutes.

Taste and add salt and pepper to taste.

Let it rest for a few minutes before serving.

Mixed mushrooms

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