This hearty vegetarian mushroom stew combines dried porcini and mixed fresh mushrooms with fresh thyme and tomatoes. Simply delicious served over polenta.
1 person made this
15g dried mushrooms (such as porcini)
235ml hot water, or as needed
2 tablespoons extra-virgin olive oil
1 onion, minced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 pinch ground cloves
900g assorted fresh mushrooms, cut into bite size pieces
salt and freshly ground black pepper to taste
680g tomatoes - peeled, seeded, and chopped
1L vegetable stock, or as needed
225g instant polenta
4 teaspoons chopped fresh parsley, or as desired
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Method Prep:20min › Cook:45min › Extra time:20min › Ready in:1hr25min
Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme and cloves. Cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
Bring vegetable stock to the boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.
You can stir a small handful of fresh herbs into the polenta after cooking, if desired.