CREAMY MUSHROOM STEW

Creamy Mushroom Stew image

This stew is warm, comforting, and fresh tasting. This stew is good over mashed potatoes, noodles, rice, or toast points. Make sure to serve with a piece of crusty bread to soak up any lingering sauce.

Provided by lutzflcat

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons unsalted butter
½ cup chopped onions
½ large carrot, peeled and diced
8 ounces white button mushrooms, sliced
8 ounces baby bella mushrooms, sliced
½ cup frozen peas
3 cloves garlic, minced
½ teaspoon dried thyme
⅓ cup beef broth
2 tablespoons dry sherry
1 tablespoon low-sodium soy sauce
1 tablespoon tomato paste
⅓ cup heavy cream
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.
Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.
Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.
Garnish with chopped parsley and serve.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 13.9 g, Cholesterol 42.4 mg, Fat 13.6 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 319.2 mg, Sugar 4.9 g