MUSHROOM STEWServings: 1by Michael3 recipes>
I can remember the smell of mushroom stew cooking as this was simmered for hours back in the day. Many years ago mom would make this and we would pour it over crusty Italian bread in Upstate New York. It was actually a specialty in local Italian Restaurants there. Always a Tuesday special somewhere in good ole Utica New York. Lucky for us our mom was such a great cook we never had to visit those local establishments. Well to date I still make this even though the recipe now if around 90 years old because she learned from her mom. Amazing the years that go by we still can remember through home cooked meals the wonderful memories, aroma's and keep them going generation to generation. Simple, easy and just plain delicious. \\\\\\\\\ Mike Pollock
- 3 pounds of sliced fresh mushroom
- 2 cans crushed tomatoes 28 ounce size or 4 pounds plum tomatoes crushed in a blender
- 1- 6 oz tomato paste
- 1/4 chopped fresh basil leaves
- 1 teaspoon oregano
- 1/2 cup Pinto Noir wine or more if you like as it gets thicker use water if you do not like wine flavor.
- 2 cups chicken broth, more if to thick as it cooks 4 cloves finely minced garlic + 1 teaspoon garlic powder
- 2 or 3 chopped Italian green peppers or bell
- 3 pounds pork butt cubed
- 1/2 teaspoon or more red pepper flakes to taste salt and pepper to taste
- 1 cup finely minced celery
- 1 cup finely mince onions
- serve on small pasta like Radiatori
- Toss pork in flour, brown in a heavy pot, with a 1/4 cup Olive oil
- Add the liquids to the pot, and deglaze the pot.
- Add everything else to the pot, cook on medium, about 2hr
- IS THIS EASY ENOUGH!!!!!!!!!!!
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