Stewed Exotic Mushrooms with Gnocchi Port Wine Sauce Recipe

• Yield: 4 to 6 servings
• Nutritional Analysis Per Serving (1 of 6 servings): Calories 447 | Total Fat 10 g | Saturated Fat 4 g | Carbohydrates 72 g | Dietary Fiber 6 g | Sugar 8 g | Protein 14 g | Cholesterol 19 mg | Sodium 616 mg
• Total: 1 hr 20 min
• Prep: 20 min
• Cook: 1 hr

Mushroom Stew Ingredients:

• 4 ounces crimini mushrooms, trimmed, cut into wedges, washed
• 4 ounces porcini or chanterelle mushrooms, trimmed, cut into wedges, washed
• 4 ounces shiitake mushrooms, trimmed, cut into wedges, washed
• 4 ounces button mushrooms, trimmed, cut into wedges, washed
• 4 ounces oyster mushrooms, trimmed, cut into wedges, washed
• 1 tablespoon olive oil
• 1 shallot, peeled and chopped
• 1 garlic clove, peeled and chopped
• 4 ounces port wine
• 2 ounces heavy cream
• 1 tablespoon butter
• 1 tablespoon grated Parmesan
• 1/4 teaspoon fresh marjoram
• 1 pound frozen gnocchi (store-bought), cooked
• Salt and pepper, to taste

Mushroom Stock Ingredients:

• 1 large onion, sliced
• 1 celery stalk, chopped
• 1 carrot, chopped
• 3 cloves garlic, peeled and smashed
• All mushroom stems, washed
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• Small tied bundle of parsley and thyme

Instructions

Mushroom Stew:

1. Saut the mushrooms in 1 tablespoon olive oil in a large pan over high heat. Cook slightly underdone. Remove mushrooms from the pan, reduce heat, and add shallot and garlic. Pour in port wine and simmer until reduced by half. Add strained mushroom stock and bring to a boil. Return mushrooms to the pan with cream, then simmer 5 to 10 minutes. Stir in remaining ingredients and adjust seasoning to taste.

Mushroom Stock:

1. Combine ingredients with 2 quarts cold water. Bring to a boil, then simmer 30 minutes. Strain before using.

Recipe Description

Indulge in this irresistible mushroom gnocchi stew, where exotic mushroomscrimini, porcini or chanterelle, shiitake, button, and oystermeld in a luxurious port wine sauce. Paired with pillowy frozen gnocchi, it's an elegant yet easy comfort dish that will wow your taste buds and guests alike.

Prep mushrooms by trimming, wedging, and washing for perfect texture. Saut in olive oil to unlock earthy flavors, then build depth with aromatic shallot, garlic, and reduced port wine. Creamy heavy cream, silky butter, nutty Parmesan, and bright marjoram create a sauce that clings beautifully to tender gnocchi.

Elevate with homemade mushroom stock from stems, onion, celery, carrot, garlic, peppercorns, bay leaf, and fresh herbssimmered to pure umami bliss. This quick recipe (20 min prep!) delivers restaurant-quality results for weeknights or special dinners.

Nutritionally balanced with hearty carbs, fiber-rich mushrooms, and satisfying protein. Serve with greens; leftovers reheat gorgeously. Pro tips: Undercook mushrooms first to avoid mushiness, strain stock smoothly, and add red pepper flakes for heat. Fresh herbs make it singcook this tonight and savor the magic!