Wild Mushroom Stew is a modern British recipe for a classic stew of onions and mixed wild mushrooms in a butter and sour cream base thickened with flour. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Mushroom Stew.
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This is a rather unusual mushroom stew, and if you use amethyst deceiver (Laccata amethystea) then it will be an interesting violet colour. But that makes it an interesting contrast with the mashed potatoes and green vegetables with which it is served.
Melt the butter in a large frying pan, add the mushrooms and fry until they release their liquid. Drain this mushroom liquid off then transfer the fried mushrooms to a casseroled dish. Wipe the pan clean, add a little more butter then use to fry the onions for about 8 minutes, or until golden brown.
Add the fried mushrooms to the onions and set aside. In your casserole dish, melt the 100g butter. Scatter the flour over the top and stir into the butter until you have a thick stirring consistency. Now beat in the sour cream and stir in the onion and mushroom mixture. Season with salt and black pepper (be liberal with the black pepper) and cook until the sauce is thick and the ingredients are heated through.
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