Mushroom Stew with Béchamel Sauce

It’s the perfect dish for those days when you crave something warm, creamy, and hearty. I made the stew with fresh porcini (also known as penny bun or king bolete mushrooms), but you can also use frozen porcini or other types of mushrooms. It’s excellent topped with a handful of grated Parmesan and served with fresh toast, making for a delicious lunch or dinner.

You can also serve it as a side with roasted or grilled meat, as it pairs wonderfully with chicken, turkey, or pork. Please find the detailed mushroom stew recipe below.

Ingredients

• 400 g porcini mushrooms (fresh or frozen) (or button, cremini or portobello mushrooms)
• 2 tbsp olive oil
• 1 onion
• 4 cloves of garlic
• 1 tsp thyme
• 1 vegetable stock cube (or vegetable stock)
• 1 grated carrot

For the Béchamel Sauce:

• 500 ml milk
• 30 g flour
• 30 g butter
• 1 tsp salt
• pepper to taste

Instructions

• Heat a frying pan and drizzle in the olive oil.
• Chop the onion and garlic as finely as possible and add it to the pan along with the roughly chopped mushrooms.
• Add the vegetable cube, thyme, and grated carrot. Stir and cover with a lid just long enough to soften the mushrooms.
• Cook for 5-6 minutes over medium heat until the vegetables have browned.
• Now make the béchamel sauce in the vegetable pan. Sprinkle the flour over the vegetables, using a sieve to avoid lumps, and stir quickly.
• Add the butter and milk. Stir until smooth.
• Season with salt and pepper, and simmer until the sauce begins to reduce.
• When the sauce is reduced and has a creamy consistency, remove from the heat, and sprinkle with the fresh greens and parmesan cheese.
• Enjoy with a squeeze of lemon and fresh toast.

Notes

Related: Mushroom Youvetsi (Greek Mushroom & Orzo Stew) Related: Mushroom Tagliatelle with Walnuts & Green Leaves

Related: Wild Mushroom Risotto Related: Pork Tenderloin w/ Porcini and Creamy Polenta

Related: Roasted Red Peppers in White Sauce Related: Rich & Creamy Porcini Mushroom Soup