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Hearty Mushroom Stew

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
85 min
SERVINGS
4 servings
Dinner Canadian
Hearty Mushroom Stew
Ingredients
  • 1/2 ounce dried mushrooms (such as porcini)
  • 1 cup hot water, or as needed
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 pinch ground cloves
  • 2 pounds assorted fresh mushrooms, cut into bite size pieces
  • salt and ground black pepper to taste
  • 1 1/2 pounds tomatoes - peeled, seeded, and chopped
  • 1 quart vegetable stock, or as needed
  • 8 ounces instant polenta
  • 4 teaspoons chopped fresh parsley, or as desired
Instructions
1
Soak dried mushrooms in a small bowl filled with sufficient boiling water for 20 minutes. Strain the liquid and set it aside.
2
Heat a generous amount of oil in a large cooking vessel over medium-high heat, then sauté the onion until it becomes tender and soft, taking approximately 5 minutes. Lower the heat to a medium setting.
3
Add minced garlic, thyme, and cloves to the onion mixture and continue cooking for an additional 2 minutes. Combine fresh mushrooms with the cooked onion mixture, stirring constantly until the mushrooms are tender and soft, approximately 10 minutes.
4
Season the dish with salt and pepper to taste.
5
Introduce canned tomatoes and the reserved mushroom liquid into the onion mixture, then simmer over low heat until the stew has thickened to your liking, roughly 20 minutes.
6
Heat vegetable stock in a saucepan until it reaches boiling point. Whisk in polenta and cook, stirring constantly, until the polenta has thickened and absorbed the stock, around 5 minutes.
7
Divide the cooked polenta into four individual serving bowls. Ladle the mushroom stew over the polenta and garnish with fresh parsley leaves.