White Button Mushroom Stew is way to impart great flavor to the relatively flavorless white button mushroom. A combination of pureed tomato, garlic, red chile flakes, and paprika give the mushrooms a piquant zest. Serve alongside any grilled meat or as a topping for broiled salmon.
White Button Mushroom Stew
(Adapted from recipe courtesy of My Portugal, Genevieve Ko, 2014)
1 lb. white button mushrooms
Extra-virgin olive oil
Freshly ground black pepper
1/2 small white onion, very finely diced
2 garlic cloves, minced
2 bay leaves
1 1/2 tsp crushed red chile flakes
3/4 cup tomato puree
Fresh parsley, two sprigs (one sprig whole, one finely chopped)
1/2 tsp smoked sweet paprika
Trim the ends of the mushroom stems. Quarter the mushrooms. Place the mushrooms in a bowl, drizzle with oil, sprinkle with salt and toss to coat.
Heat a medium saucepan over medium-low heat. Coat the pan with oil, then add the onion, garlic, and bay leaves. Season with salt. Sweat the onions, stirring constantly, and scraping down the sides to prevent browning, about 3 minutes. Stir in the chile flakes and continue sweating, 2 minutes more.
Stir in tomato puree and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.
Stir in the mushrooms, parsley sprig, and paprika until well-coated. Bring the mixture to a simmer over medium-low heat, cover, and simmer until the mushrooms are just tender, about 20 minutes. Adjust the heat to maintain a slow bubble.
For optimum flavor, cook a day ahead and refrigerate, then reheat.
Prior to serving, re-season with salt and pepper. Discard the bay leaves and parsley sprig. Garnish with the chopped parsley.