Mushroom stew

I was one of these kids that before eating a piece of pizza special they were meticulously removing the mushrooms from its surface and were placing them inside a handkerchief so dear mom would put in the garbage. When I brought up, though, I fell in love with them. In this recipe I combine two super yummy mushroom varieties in a delicious stew.

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  • 1 k fresh portobello mushrooms
  • ½ of a cup dried porcini mushrooms
  • ¼ of a cup olive oil
  • 500 g small onions for stew
  • 2 cloves of garlic
  • 400 g tomato sauce
  • 1 teaspoon thyme
  • ½ of a teaspoon cinnamon
  • ½ of a teaspoon cumin
  • ½ of a teaspoon smoked paprika
  • ½ of a cup dry red wine
  • Salt
  • Freshly ground pepper


  • First of all, put the onions inside a bowl full of water. This will make their peeling easier.
  • Soak for 20 minutes the dried mushrooms inside a bowl full of warm water (until they have reconstituted).
  • Cut the portobello mushrooms into thick slices.
  • Peel the onions.
  • Bring to heat the olive oil inside a large pan over moderate heat and sauté the onions for 7-8 minutes, continuously stirring them.
  • Add the thyme, the garlic and the soaked mushrooms.
  • Add the rest of the mushrooms and the spices and turn up the heat.
  • Cool the food down using the wine, add the tomato sauce and season with salt and pepper.
  • Cook for 5 minutes over high heat. Then, lower the heat, cover the pan and keep cooking for 30 minutes.
  • Serve with oven-roasted potatoes.

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