Mushroom Stew

RecipesPlus
Mushroom Stew Recipe
9
670
40

Ingredients

  • 2 onions (peeled and diced)
  • 1 carrot (peeled and diced)
  • 1 1/2 pounds oyster mushrooms (cut small depending on the size)
  • 8 stems thyme
  • 6 tablespoons olive oil
  • 14 ounces chopped tomatoes
  • 1 pinch sugar
  • 9 1/2 ounces puff pastry (16 1/2-by-9 1/2 inches)
  • 1 egg yolk

Directions

  1. Heat the oil in batches in a skillet and sauté the mushrooms for 5 mins per batch. Add the thyme and season to taste. Remove mushrooms from the pan and sauté the onions and carrot cubes in the hot mushroom oil for 3 minutes, turning as necessary. Stir in the tomatoes, bring them to a boil and add the sugar to taste.
  2. Preheat the oven to 425°F. Let the puff pastry rest for 10 mins then unroll it on its backing paper. Trim it with a pizza cutter into a square and divide the square into 8 triangles. Whisk the egg yolks with 2 tbsp of water and brush the pastry with the mixture. Put the triangles on a baking sheet lined with baking parchment and bake them for about 6 mins.
  3. Stir the mushrooms into the tomato sauce and heat them up briefly. Serve the stew with the puff pastry triangles on the side.
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NutritionView more

670Calories
Sodium9%DV220mg
Fat72%DV47g
Protein24%DV12g
Carbs17%DV51g
Fiber28%DV7g

PER SERVING *

Calories670Calories from Fat420
% DAILY VALUE*
Total Fat47g72%
Saturated Fat10g50%
Trans Fat
Cholesterol50mg17%
Sodium220mg9%
Potassium1130mg32%
Protein12g24%
Calories from Fat420
% DAILY VALUE*
Total Carbohydrate51g17%
Dietary Fiber7g28%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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