Recipe courtesy of Richard Dowd

Stewed Exotic Mushrooms with Gnocchi Port Wine Sauce

  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings
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Mushroom Stew:

4 ounces crimini mushrooms, trim, cut into wedges, washed

4 ounces porcini or chanterelle mushrooms, trim, cut into wedges, washed

4 ounces shiitake, trim, cut into wedges, washed

4 ounces button mushrooms, trim, cut into wedges, washed

4 ounces oyster mushrooms trim, cut into wedges, and 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

Mushroom Stock:

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


Mushroom Stew:

Saute mushrooms in 1 tablespoon olive oil in large pan over high heat. Undercook slightly. Remove mushrooms from pan, lower heat and add shallot and garlic. Add port wine and reduce to half. Add strained mushroom stock and bring to boil. Add mushrooms and cream and simmer 5 to 10 minutes. Add rest of ingredients and season to taste

Mushroom Stock:

Bring above ingredients and 2 quarts of cold water to a boil. Simmer 30 minutes.

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