Mad Mushroom Stew©
Ingredients
8 oz crimini mushrooms (trim ¼” from stems, wash, dry and quarter)
8 oz of shitake mushrooms (remove the stems, wash, dry and quarter)
1 lb of domestic mushrooms (trim ¼” from stems, wash, dry and quarter)
1 Tbsp olive oil
1 cup of red potatoes (skin on, wash, and dice into ½” dices)
1 cup of golden fleshed potato (skin on, wash, and dice into ½” dices)
1 cup of parsnips (peel and dice into ½” dices)
1 Tbsp of parsley (remove from stem, wash, dry, chop coarsely)
1 Tbsp rosemary (remove from stem, wash, dry, chop finely)
1 Tbsp sage (remove from stem, wash, dry, chop finely)
1 Tbsp thyme (wash, remove from stem, dry, chop finely)
1 cup chicken stock (or vegetable stock if you prefer a vegetarian dish)
2 Tbsp grated parmesan cheese.
Directions
Sauté the mushrooms together on high heat in a pan with the olive oil.
When golden brown, add the potatoes, parsnip, parsley, rosemary, sage, thyme, chicken stock, bring to a boil, simmer and cook covered. It will take about 10 to 15 minutes to cook the potatoes.
Platter and sprinkle with the parmesan. Serve immediately.
Tips: Cook the mushrooms on very high heat and do not shake the pan excessively while cooking the mushroom as they will render water and boil instead of browning. Also, if the stock evaporates, you may add more stock as needed, but this mushroom “stew” does not need to be in sauce.
