Creamy Mushroom Shareable Stew

Serves 6 · 25 min prep · 45 min cook

Ingredients

• 2 lb mixed fresh mushrooms (portobello, cremini, oyster)
• 12 oz smoked sausage or kielbasa
• 2 large leeks
• 3 medium carrots
• 3 celery stalks
• 5 garlic cloves
• 5 fresh thyme sprigs
• 1 bay leaf
• 3 tbsp all-purpose flour
• 1/2 cup dry white wine
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 4 cups baby kale or chopped kale
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup snipped fresh chives
• 1 loaf crusty bread for serving

Instructions

1. 1Clean the mushrooms and cut into thick slices or large chunks so they stay meaty in the stew. Slice the sausage into coins. Trim and thoroughly wash the leeks, then slice the white and light-green parts into half-moons.
2. 2Dice carrots and celery. Mince the garlic. Keep thyme sprigs whole for easy removal later.
3. 3Heat olive oil in a heavy Dutch oven over medium-high heat. Brown the sausage coins until edges crisp, 4 to 5 minutes. Transfer to a bowl, leaving the flavorful fat behind.
4. 4Add butter to the pot. Working in batches, sear the mushrooms until deeply browned and their liquid evaporates, about 8 minutes total. Season lightly and set aside with the sausage.
5. 5Lower heat to medium. Add leeks, carrots, and celery with salt. Cook, stirring, until vegetables soften and leeks turn silky, 6 to 7 minutes. Stir in garlic for 30 seconds.
6. 6Sprinkle flour over the vegetables and cook 1 minute, stirring constantly to form a light roux. Pour in white wine and scrape the bottom clean; let it bubble 1 minute.
7. 7Return mushrooms and sausage to the pot. Add broth, thyme sprigs, and bay leaf. Bring to a simmer, then reduce heat and cook gently 18 to 20 minutes until vegetables are tender and flavors meld.
8. 8Stir in cream and Dijon. Simmer 3 more minutes. Fold in the kale until just wilted, 1 to 2 minutes. Remove thyme stems and bay leaf. Taste and season with salt and pepper.
9. 9Ladle into a wide serving tureen or keep warm in the Dutch oven. Snip chives over the top and set out crusty bread for dipping. Serve family-style so everyone can ladle their own bowl.