Mushroom stew - The tricks for a perfect result.

Mushroom stew is an incredibly good accessory for meat and game.


  • 200 gram chanterelles
  • 300 gram aroma mushrooms
  • 300 gram mushroom
  • 1 pcs shallots
  • 1 cloves garlic
  • 2 tbsp butter
  • 2 tsp red wine vinegar
  • 3 dl whipping cream
  • 1 tsp dijon mustard
  • salt and pepper
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Now is the season for mushrooms and then it's fun with some good recipes. If you do not pick mushrooms yourself, buy fresh and nice mushrooms. In this recipe I will show you the tricks I use to get a perfect result.

Step 1

Start by finding a frying pan and set on medium + heat. Cut the mushrooms into slices.

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Step 2

When I fry mushrooms, I always fry the mushrooms in a dry pan. This is so that the mushrooms will lose liquid before I add butter and flavors. Bake on a fairly high heat and stir occasionally. You should hear that the water cools away so that the mushrooms are not boiled. After a few minutes you can see a clear difference in the mushroom. Then I add a little butter, salt and pepper and fry for a few more minutes.

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Step 3

Take the mushrooms out to put in a bowl. In the same pan, add a little more butter and finely chopped shallots and garlic. Cook until the onion has turned golden and add the red wine vinegar. Bring to the boil before pouring on the cream.

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Step 4

When the cream has boiled, I add half of the fried mushrooms. The reason why I do not add everything at once is that this gives a better and more varied consistency to the finished mushroom stew.

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Step 5

Cook until the cream has become completely thick and turn down the heat. Add Dijon mustard, stir and pour in the rest of the mushrooms. Season with salt and pepper.

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Step 6

Feel free to pour into a pan that you can keep warm or reheat before serving. Garnish with a little thyme and serve. This mushroom stew is absolutely beautiful! Good luck.

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