Mushroom Stew - The Outdoor Community
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post #1 of 2 (permalink) Old 12-15-2017, 06:02 PM Thread Starter
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Mushroom Stew

People have their own favorite restaurant when they're in the mood for a particular meal. Some folks think one certain restaurant makes a better Veal Parmesian than the rest and will only go there for that, some have a place they prefer for Pizza, and in Utica, NY people have their favorite place when they're in the mood for Mushroom Stew. Each restaurant has their own way of twisting the basic recipe with some being spicier, some more mild, some with different vegetables, and some use a different meat. They're all good, and which one is best comes down to a matter of personal preference.
This is a basic recipe that can be adjusted in any direction that you feel suits your taste.

Mushroom Stew

1 Large Onion diced into 1/2" pieces
3 Red Bell Peppers diced into 1/2" pieces
1Lb sliced Button Mushrooms. You may substitute Portabello or even wild Mushrooms.
1 tspn Garlic Powder
1 Lb Smoked Sausage cut into coins
1 Lg can of Tomato Sauce
1 Sm. can of Diced Tomatoes
Salt and Pepper to taste

The ingredients can be simmered in a big pot on the stove, or it can be made in a crock pot

That's the basic recipe but in Utica, NY every restaurant that includes Mushroom Stew on the menu has their own way of twisting it. The Polish use Keilbasi instead of Smoked Sausage and some add Celery, Potatoes, and Carrots. In east Utica the Italians like to use a spicey hot Italian Sausage and Cubanelle Peppers to heat it up a bit. They also always put a slice of Italian Bread in the bottom of the bowl the stew is served in. Some restaurants substitute cubed Pork, Beef, or even Lamb instead of Sausage, and there's certainly no reason that you couldnt use venison.
Enjoy this great winter meal!
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post #2 of 2 (permalink) Old 12-15-2017, 10:25 PM
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That right there is tomorrows project. Thanks
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