Friends and family can be interchangeable. In this case I had the privilege of cooking with my aunt who is much more worldly than I for many reasons. She completes the NYT crossword daily (I am lucky to make it through the AM New York) along with reading the paper. We were cooking a small dinner party and decided to make a recipe highlighted in the times. http://www.nytimes.com/recipes/1015198/fresh-and-wild-mushroom-stew.html?emc=eta1
We started with simple nuts, olives, and edamame. Dined at the table for the warm stew. Then ate an assortment of spring rolls with dipping sauces. This was great because the prep work was all done ahead of time so we could enjoy our company. Then we finished with a warm apple crumble and some of the speculoos blondies Mary and I made together the day before.
Most chefs say to never try new recipes when cooking for others, but I always make one new dish for fun as there is always a takeout option living in the heart of NYC.
Mushroom Stew (not recommended for those who do not like mushrooms)
- 1 1/2 pounds cultivated brown mushrooms, like shiitake, cremini or portobello
- 1/2 pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
- Extra virgin olive oil
- 1 large onion, diced
- Salt and pepper
- 1 teaspoon chopped thyme
- 1 teaspoon chopped sage or rosemary
- Pinch red pepper flakes or cayenne
- 1 tablespoon tomato paste
- 3 small ripe tomatoes, peeled, seeded and chopped
- 1 tablespoon all-purpose flour
- chicken broth
- 1 tablespoon butter
- 3 garlic cloves, minced
- 3 tablespoons chopped parsley
1. Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
2.In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
3.Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
4.Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
5.Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Look at that beautiful table… nothing like the barbaric approach that 6By6 brings!