Mushroom stew with greens
4 servings
30 minutes
Mushroom stew with herbs is an exquisite dish of French cuisine infused with the aromas of forest mushrooms and fresh herbs. Its roots trace back to the traditions of simple yet refined French village recipes, where natural ingredients and rich flavors are essential. Tender mushrooms sautéed with onions to a golden caramel reveal their depth thanks to tomatoes and light flour creating a delicate texture. Dill and parsley add freshness and earthy notes, balancing the flavor composition. Mushroom stew can be served hot, warming on a cool evening, or cold as a light appetizer. This versatile dish pairs wonderfully with crispy baguette or a glass of white wine, enhancing the gastronomic pleasure.
1
Slice the mushrooms, cut the onion into rings, fry in oil, and keep on low heat until the moisture evaporates from the mushrooms.
- Fresh mushrooms: 1 kg
- Onion: 150 g
- Butter: 100 g
2
Add roasted flour, tomatoes (peeled and seeded), salt, and chopped dill and parsley. Keep on the heat covered until the stew is tender.
- Wheat flour: 10 g
- Tomatoes: 400 g
- Salt: to taste
- Fresh herbs: 1 bunch
3
Serve the dish hot. Stew can be prepared with vegetable oil and served cold.
