Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 191
- Carbohydrate: 14g
- Fat: 14g
- Fiber: 3g
- Protein: 6g
- Sugar: 5g
Related Recipes
Easy Creamy Mushroom Stew
Wild Mushroom Stew
Instant Pot® Mushroom Stew
Slow Cooker Chicken and Mushroom Stew
Mushroom Stew
Creamy Pasta Skillet with Baby Bella Mushrooms
Creamy Mushroom Sauce
Mushroom Sauce
Vegetarian Mushroom Gravy
French-Style Mushroom Stew
Instant Pot Beef and Mushroom Stew
