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Mushroom Stew with Mashed Peas

Course Main Course
Servings 4

Ingredients

Mushrooms

  • Olive oil
  • 1 pound mushrooms (I like cremini or baby portobello) cleaned and thinly sliced into ½-inch thick pieces
  • 1 medium red onion finely diced
  • 3 garlic cloves finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves removed from stems
  • ½ cup red wine
  • 2 cups mushroom or vegetable broth
  • Salt & pepper to taste

Mashed Peas

  • 3 cups frozen peas thawed if possible
  • Salt and pepper to taste
  • 1-2 tablespoons olive oil or grass-fed butter

To Serve

  • Toasted pine nuts or walnuts (optional)
  • Chopped fresh flat-leaf parsley

Instructions

  1. Heat enough olive oil to fully cover the base of a large pan with high sides or dutch oven over a medium-high heat. Add half the mushrooms and a pinch of salt and cook for about 3 to 4 minutes (stirring only a couple of times) until seared and golden. Transfer to a plate and repeat with the other half of the mushrooms.

  2. In the same pan, heat another glug of olive oil and place over a medium-low heat. Add onion and cook for 4 to 6 minutes, stirring occasionally, until softened.

  3. Add tomato paste and cook stirring for 30 seconds. Add garlic and thyme and cook for another 30 seconds. 

  4. Add wine, bring to a boil, and cook for about 2 to 4 minutes, until reduced by about half. 

  5. Add vegetable broth and the cooked mushrooms along with any of their juices to the pan. Reduce heat to medium-low and simmer for about 18 to 22 minutes, stirring occasionally. The broth should have reduced significantly and you should have thickened, stew-like mushroom sauce when it’s done cooking.

  6. While the mushrooms are simmering, warm your peas in a medium saucepan with 1 cup boiling water for 1-3 minutes until completely thawed and bright green. Drain peas and combine with a generous pinch of salt and butter or olive oil in a food processor or blender and puree until smooth-ish (some chunks are a-okay). 

  7. Serve warm green pea mash in bowls topped with mushrooms, toasted pine nuts (or walnuts), and parsley.