Embark on a culinary journey with this Creamy Mushroom Stew, a symphony of earthy flavors elevated by a velvety smooth sauce. Perfect over a bed of creamy mashed potatoes or served with crusty bread.

Follow The Directions

01

Step

Melt butter in a large skillet over medium heat. Add the chopped onions and diced carrots, cook until softened, about 3 minutes.

02

Step

Add the sliced white button and cremini mushrooms, stirring occasionally, until they begin to release their moisture, about 5 minutes.

03

Step

Stir in the frozen peas, minced garlic, and dried thyme, and continue cooking until the moisture from the mushrooms has mostly evaporated, about 4 minutes.

04

Step

Stir in the beef broth, dry sherry, soy sauce, and tomato paste, ensuring all ingredients are well combined. Reduce heat to medium-low, and simmer gently for about 5 minutes to allow the flavors to meld.

05

Step

Pour in the heavy cream, season with salt and pepper to taste. Stir until well combined and the mixture begins to thicken, about 2-3 minutes. If the stew becomes too thick, add a splash of beef broth to reach your desired consistency. If it's too thin, continue to simmer until reduced to your preference.

06

Step

Garnish with freshly chopped parsley and serve hot, over creamy mashed potatoes, rice, noodles, or with crusty bread.

For a richer flavor, consider using a combination of mushroom varieties such as shiitake or oyster mushrooms.
Dry sherry can be substituted with dry marsala wine for a similar depth of flavor.
Adjust the amount of beef broth to achieve your preferred stew consistency.
Fresh thyme can be used in place of dried thyme. Use about 1 teaspoon of fresh thyme.
Serve immediately after garnishing to enjoy the freshness of the parsley.