Mushroom And Wild Mushroom Stew

Ingredients:
1 ½ pounds cultivated brown mushrooms, like shiitake, cremini or portobello
½ 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
Porcini broth, heated, or use chicken or vegetable broth
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons chopped parsley

Directions:Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.

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.

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.

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.)

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

1. .

Wild Mushrooms and Brussels Sprouts

Wild Mushrooms And Brussels Sprouts

1 pound of mushrooms, mixture chanterelles, 
  oyster, maitake, cut into large bite size 
  pieces.

1/2 cup extra virgin olive oil

1 teaspoon kosher salt and more if needed

1/2 teaspoon black pepper

1 pound brussels sprouts, trimmed and cut in halves

2 shallots, peeled and thinly sliced

2 one inch pieces cinnamon stick

6 ounces roasted and peeled chestnuts, (1 cup,   jarred, vacuum packed, or freshly roasted), crumbled

1/4 cup Brandy

1 1/2 tablespoons cider vinegar, more if needed

1/4 cup soft herbs, dill, chives, tarragon and parsley

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Directions: 

Heat oven to 425 degrees. Spread mushrooms on one rimmed baking sheet; toss with 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. On a separate rimmed baking sheet, toss brussels sprouts with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. 

Roast both pans of vegetables, tossing occasionally, until vegetables are brown and tender, 20 to 25 minutes. (The mushrooms may be done first, so keep an eye on them.) 

While the vegetables cook, heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add shallots, cinnamon stick and a pinch of salt; cook, tossing occasionally, until shallots are caramelized and tender, 5 to 10 minutes. 

Toss chestnuts into pan and brown lightly, about 5 minutes. Remove pan from heat and stir in brandy. Return pan to medium-high heat and cook until liquid has evaporated. Discard cinnamon stick. 

In a large bowl, toss together vegetables, chestnut mixture and vinegar. Taste and adjust seasonings if necessary. Toss in herbs and serve at once