The Best Creamy Mushroom Stew with Bacon

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Clean the mushrooms with a damp paper towel or soft brush, then slice or chop them according to type.
2. Fry each mushroom type separately. Heat a dry pan over medium-high heat, add the mushrooms with no oil, and cook until they release their liquid and that liquid evaporates.
3. Lightly season the mushrooms with salt, add a few teaspoons of butter, and fry until golden brown and cooked through. Transfer to a bowl and set aside.
4. In a large soup pot over medium heat, add 1 tablespoon of butter and the diced bacon, and render for a few minutes.
5. Add the diced onion, carrots and celery, and cook for 8 to 10 minutes, stirring occasionally, until the onion is translucent and soft.
6. Add the garlic, thyme, rosemary, smoked paprika, salt and pepper. Stir and cook for 1 minute.
7. Pour in the white wine and cook for 5 to 6 minutes until most of the liquid has evaporated. Stir in the flour and cook for 1 minute.
8. Pour in the chicken stock. For a thinner stew, add an extra 1 cup of stock.
9. Set aside about 1 cup of the fried mushrooms for topping and stir the rest into the stew.
10. Bring to a boil, cover, reduce heat to low and simmer for 30 to 45 minutes, stirring often.
11. Add the cubed potatoes, pressing them under the liquid, and cook for another 20 minutes until soft.
12. Stir in the half-and-half and parsley, bring to a low simmer, then remove from the heat.
13. Let the stew rest for 30 minutes. Serve with the reserved mushrooms on top.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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