Yes, I know this is the second recipe in a row, but I just couldn’t let autumn come for good and not share what is in my opinion the best thing you’ll eat all autumn long. Did I just repeat the post title? Well, yes I did and that’s because this recipe is just that good. This has to be my favourite dish for autumn dinners ever! First of all, I have nothing to do with the recipe in itself, as opposed to the other recipes presented here that all have some sort of twist from yours truly that strays away from the original inspiration, this one is presented to you exactly the way my mother taught it to me.
Yes, this is a family recipe. Well, to be honest, I am the second generation in our family that knows it, so I can say that my mother invented it. A bit about mom… She is what I call an ‘intelligent cook’. Why? Because never ever have I seen that women actually follow a recipe or spend more than 2 hours in the kitchen to cook an entire dinner. She just adapts and uses whatever tricks she can to come up with the best easy recipes ever, that can make you think that she spent an entire day in the kitchen. True, she has been known from time to time to screw things up, but she always jumps right back at it and perfects the recipe so that it is easy and very tasty.
Today’s recipe is one of those easy, hearty and amazing recipes. First of all, this stew is usually made with meat and using the traditional ways, it can take up to half a day to make. My mom intelligently removed the meat (which is great for me) and used some newly acquired tricks to have this done in less that 1 hour – it took us more because we has to take photos of every step. If you are a meat lover you can always add whatever type of meat you like next to it, but I cooked this one yesterday without it. First of all, there’s nothing that says autumn better than mushrooms in white sauce so this is best for those chilly autumn evenings, especially, as you’ll find out at the end, this is not really a heavy meal but it is quit filling.
What you’ll need:
- 800 gr of white large mushrooms (you can easily go for 1 kg and not mess things up – like I said, mum is not really one for measuring the ingredients)
- 3 large white onions
- 300 gr of full fat sour cream (if you use a lighter version you’ll need a bit more flour)
- 2 tablespoons of white flour
- 1 cup of fresh parsley leaves
- 2 teaspoons of salt
- 1 teaspoon of ground pepper
- 1 teaspoon of vegetable base
- 1 teaspoon of hot chilly powder
- 2 tablespoons of pomace olive oil
What you need to do (keep in mind that although there are quite a lot of steps to follow, the stew is really easy to make and basically foul-proof):
- Cut the onion as finely as you can, but do not stress over that, slice the mushrooms in big chunky pieces if you want to feel their texture and chop the parsley.
- In a bowl mix the salt and the pepper and in another one mix the vegetable base with the chilly powder.
- After taking lots of pics of your ingredients (for some reason I find it extremely satisfying to take photos and edit food pics), put the oil in a saucepan and let it heat up before adding the onion.
- After about 5 minutes add a teaspoon of the chilly mix and half of the parsley and stir well for another 5 minutes.
- Add half of the mushrooms to the mix, a teaspoon of the salt and pepper mix and stir well.
- After abut 5 minutes add the remaining mushrooms and another teaspoon of salt and pepper mix, give it a good stir and put a lid on.
- When the mushrooms have left a considerable amount of water, pour the remaining chilly mix, give it a good stir and place the lid back on. Keep in mind that the entire recipe will need a moderate-low stove flame.
- Now for the tricky part… take the flour bowl and carefully incorporate water while stirring continuously until it reaches the consistency of sour milk (not too watery).
- Pour a glass of cold water to stop the boiling in the saucepan and carefully add the flour mix while stirring continuously. The cold water you just added will keep granulations at bay.
- Leave the stew to boil for a few minutes and then add the sour cream, the remaining parsley and what is left of the salt and pepper mix and stir well.
- Bring it to boil for another couple of minutes and that’s it!
Keep in mind that, if you do not like your food too spicy, you should cut in half the quantity of both the pepper and the chilly powder – my entire family enjoys spicy food, hence the spiciness of this one. I really hope you’ll love this recipe as much as I love it. As you can see from the nutritional info, this stew doesn’t go overboard on any unhealthy stuff and, as usual, the info is for the entire quantity. If you followed the recipe to a letter, you’ll end up with about 5-6 servings, depending on how hungry you are, and after dividing the numbers I’d actually say that this can be considered a light (about 170 kcal), warm dinner. If you like it, than pass it on to your friends and family!