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Join Date: Jan 2006
Location: NORTHERN NEW YORK STATE
If you Google Mushroom Stew you'll find that it's quite popular in Utica, NY, but it's unheard of everywhere else in the United States, which makes no sense at all because it's good, it's not very expensive, and it's easy to make.
Everybody in Utica has their own recipe but they all include three main ingredients, mushrooms, mild sausage cut into coins, and tomato sauce. Once you have those three ingredients it can be twisted in whatever direction suits your own taste.
My crockpot is a bit on the small side, so my recipe is small. Your crockpot might be larger or you might want to cook up a whole kettle full. If you've done any cooking before you'll be able to figure out how to adjust the ingredients as you would with any stew.
1 pound of sliced Mushrooms (Shout out to Giorgio Company, Blandon Pa.)
1 pound of any mild Sausage cut into coins (Kielbasa, Italian Sweet Sausage, or whatever you've got).
2 Red Bell Peppers diced to teaspoon size
1 large Onion also diced a bit large
3/4 pound of Carrots cut into bite sized pieces
1 280z. can of Diced Tomatoes drained, but save the juice.
1 28oz. can of Tomato Sauce
2 teaspoons of Garlic Powder
2 heaping teaspoons of beef flavored Better Than Bullion
Everything chunky goes into the pot first. Then mix the spices into the liquid you saved from the diced tomatoes and into the tomato sauce and stir in into the stew.
4 hours on the high setting gets 'er done.
If you need to stretch this stew because extra people show up you can drain a can of niblets corn or cut green beans, or both, and add it to the stew. Those veggies cook while they're being canned, so you'll just need to bring the temperature of the stew back up to serve it.
That Better Than Bullion turns the tomato sauce into a pretty good gravy. If you sponge that up with a nice thick slice of Italian bread with real butter on it your taste buds will say nice things about you to your brain.
Mushroom stew freezes well, put some aside for next week.