Woodland Mushroom Stew
- Yield 4 servings
A rich, woodsy-flavored stew to serve over pasta, rice, cooked potatoes or gnocchi.
This stew makes an incredible topping for ravioli or tortellini, too. If you want more punch and a bit more silky mouth feel, add a small pat of unsalted butter to this dish just before serving.
- -- Water for reconstituting mushrooms plus 2 tablespoons water, optional
- 1 -- (40ounce) package dried mushrooms of choice
- 2 teaspoons olive oil
- 2 -- shallots, minced
- 1 -- (8-ounc) package cremini or button mushrooms, sliced thickly
- 1/2 cup fat-free half-and-half
- 2 tablespoons minced chives
- 2 tablespoons minced fresh tarragon or 1/2 teaspoon dried
- -- Salt and fresh-ground black pepper, to taste
- -- Juice of 1 lemon
- 2 teaspoons cornstarch, optional
- To reconstitute the dried mushrooms, bring saucepan of water to a boil, drop the mushrooms in and turn off the heat. Allow them to sit in water to cover at least 20 minutes. Drain.
- Heat the oil in a nonreactive saucepan over medium-high heat. Add the shallots and fresh mushrooms. Saute 2 minutes until slightly softened. Add the reconstituted dried mushrooms and continue to saute.
- Add the half-and-half and bring almost to a boil. Reduce heat and simmer 5 minutes. Add the chives, tarragon, salt, pepper and lemon juice. If you are using the fat-free half-and-half and you want a thicker sauce, dissolve the cornstarch in the 2 tablespoons water, stir into the sauce and simmer until thickened.