Apple Cider Mushroom Stew

Serves 6 · 25 min prep · 50 min cook

Ingredients

• 1 1/2 lb mixed mushrooms (cremini, shiitake, oyster)
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, sliced carrots
• 2, diced celery stalks
• 4 minced garlic cloves
• 6 fresh thyme sprigs
• 1 sprig fresh rosemary
• 3 tbsp all-purpose flour
• 2 cups apple cider (fresh, not vinegar)
• 3 cups vegetable or chicken broth
• 2, cored and diced firm apples (Honeycrisp or Granny Smith)
• 2 bay leaves
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp Dijon mustard
• 1/2 cup heavy cream or crème fraîche
• 1/4 cup chopped fresh parsley
• for serving crusty bread

Instructions

1. 1Clean the mushrooms with a damp towel and tear or slice into bite-size pieces so they cook evenly and keep meaty texture.
2. 2Heat butter and olive oil in a large Dutch oven over medium-high heat until the butter foams. Add the mushrooms in batches if needed and cook undisturbed for 4 to 5 minutes per side until deeply browned and their liquid evaporates. Transfer to a bowl.
3. 3In the same pot, add the diced onion, carrots, and celery. Sauté 6 to 8 minutes until the onion turns translucent and the edges of the carrots soften. Stir in the minced garlic and cook 1 minute until fragrant.
4. 4Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste and form a light roux.
5. 5Pour in the apple cider while scraping up any browned bits from the bottom of the pot. Let it bubble for 2 minutes to reduce slightly and concentrate the sweet-tart flavor.
6. 6Return the mushrooms to the pot along with the broth, diced apples, thyme sprigs, rosemary sprig, bay leaves, salt, and pepper. Bring to a gentle simmer.
7. 7Reduce heat to medium-low, cover partially, and simmer 25 to 30 minutes until the apples soften but still hold shape and the stew thickens to a spoon-coating consistency.
8. 8Stir in the Dijon mustard and cream. Simmer uncovered another 5 minutes. Taste and adjust seasoning. Remove herb sprigs and bay leaves.
9. 9Ladle into warm bowls, top with chopped parsley, and serve immediately with torn crusty bread for dipping so the table can share family-style.