Since summer is here and this Spring had a lot of rainy days, it’s no wonder that mushrooms are on the tables in our local markets. So, for today I have an old recipe from my Grandmother: Sour Cream Mushroom Stew. She used to cook this amazing mushroom stew in July with fresh wild mushroom picked by my Grandfather from the forrest. I remember that I used to go with him very early in the morning, usually after a day or two of rain, in the forrest to pick wild mushroom. I remember he was very careful when picking mushrooms from the forrest, not to get any of the poisonous ones. Chanterelles, with their fruity aroma, velvety and trumpet-shaped, Oyster mushrooms, lovely Creminis…well that was long time ago, and my memories are bringing a simile on my face…
So, since I don’t have a forrest next to me, and a lovely Grandpa to help me pick the amazing wild mushrooms from the dewy grass early in the morning, I decided to prepare all by myself this delicious Sour Cream Mushroom Stew, using some fresh Cremini mushroom from the market, and some dried Chanterelles and dried Horn of plenty mushroom also known as the black chanterelle or black trumpet. The reason I chose those dried mushroom is that they are very delicious and flavourful.You can use any kind of edible mushroom for this tasty mushroom stew: Portobello, Shiitake, white mushrooms, Porcini and so on.
It is up to your taste and the mushrooms you have.
So let’s get started.
First, if you have dried mushrooms, like I do, start rehydrating following the instructions on the dried mushroom label, or do, as I do: Put the dried mushrooms in a bowl with hot water and keep for about 20 minutes, then drain and wash with cold running water and clean all the roots and mud if any left, and you are done.
After that clean the fresh Cremini mushrooms slice them and set aside.
In a large pot heat the olive oil and add the chopped onions and fry until it becomes glassy, than add the paprika and mix using a spatula or, a wooden spoon. Add the sliced mushrooms and continue mixing. The mushrooms will let a lot of water and you will not need to ad extra water. If you are looking for a more intense flavour you my add a cup of chicken broth,or Porcini mushroom broth, as you wish!
After about 10 minutes check if your fresh mushrooms have reduced their size (about 3 times) and add the sour cream, milk, salt, pepper and chopped fresh parsley. Mix all the ingredients and simmer for another 10 minutes. If you want it more liquid you may add extra sour cream or some extra milk.
Serve this Sour Cream Mushroom Stew with fresh bread and a glass of red wine.