Mushroom Stew from Stewed
Ingredients
- 1 tablespoon olive oil
- 1 cup carrots, scrubbed, 1/4-inch dice
- 2 cups Spanish onions, 1/4-inch dice
- 1/4 cup celery, minced
- 2 tablespoons garlic, minced
- 2 cups oyster mushrooms, quartered
- 2 cups assorted wild mushrooms (whatever’s interesting at the market), cut into 1/2-inch pieces
- 1 cup dry sherry
- 1 cup dried porcini mushrooms
- 1 quart chicken stock or vegetable stock
- Pinch chopped fresh sage
- 1 cup loosely packed fresh spinach, chopped
- 1/2 cup enoki mushrooms, separated
- Kosher salt and cracked black pepper
- Garnish
- White truffle oil
- 1/2 cup grated Asiago cheese
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