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Friday, January 6, 2012

Italian Mushroom Stew

Mushroom stew is a staple in every Italian home in our area. Everyone has their own unique way of making their family recipe.   This is the one I like. 

Mushroom Stew
3 pounds loose Italian hot sausage (you can use sweet or medium as well)
3 medium yellow onions, cubed
3 red bell peppers, cubed
3 tablespoons minced garlic
½ cup fresh flat-leaf Italian parsley, chopped
2 large packages of sliced button mushrooms
3 (28-ounce) cans crushed tomatoes
2 tablespoons of tomato paste
3 teaspoons salt
3 teaspoons black pepper
½ cup olive oil
1/2 cup dry red wine

In a large stock pot, fry the diced onions, diced peppers, and garlic in the olive oil until
the onions are clear. Add the sausage about 1 pound at a time and cook it through. Stir in tomato paste cook for a few minutes. Then add both packages of mushrooms, the 3 cans of tomatoes and wine. Finally, add salt, pepper, and chopped parsley. Stir and simmer uncovered on low for 3 hours. Serve over rigatoni or ziti, with Pecorino Romano cheese, or alone with a nice loaf of bread.


Sometimes I make this in the crock pot all the same ingredients except I swap out the sausage for chunks of pork butt. Cook it on low for 6-8 hours. I then shred the pork and serve.

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