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Ingredients

• 1 oz dried porcini mushrooms (the secret ingredient, find at better grocers and specialty stores)
  
• ½ cup dry red wine
  
• ¼ cup water
  
• 3 or 4 onions, chopped (about 3 cups)
  
• 3 garlic cloves, minced or pressed
  
• 1 tsp. olive oil
  
• 1 large red bell pepper, chopped (about 1 cup)
  
• 4 cups assorted fresh mushrooms (cremini, portabella, brown, chanterelle, oyster, shiitake or moonlight) chopped, about 1 lb.
  
• 1 tsp. dried basil
  
• 1 tsp. thyme
  
• 3 cups un-drained canned tomatoes, chopped (28 oz can)
  
• 1 cup fresh or frozen green peas
  
• ¾ cup sauerkraut (or more)
  
• salt, pepper, Cajun seasoning to taste

Directions

This stew is the mother of all mushroom stews. It is a bit involved but more than worth the effort. You can also freeze it and even refrigerate it for up to a week.

  Place the dried porcini, red wine, and water in a small saucepan. Bring to a boil on high hear. Immediately remove from the heat and set aside to soak for about 20 minutes.

In a soup pot, sauté the onions and garlic in the olive oil for 2 minutes. Add the bell pepper, cover, and sweat on low heat for about 10 minutes, stirring occasionally to prevent sticking. Add the sturdier varieties of mushrooms, such as portabella, cremini, brown, and moonlight. Stir in the basil and thyme and cook for 5 minutes more.

Remove the porcini from the wine, squeeze dry, rinse with cold water, chop, and add to the stew. Strain the wine and stir it into the stew. Stir in the tomatoes, peas, and sauerkraut. Add the more delicate mushrooms, such as oyster, shiitake, or chanterelle. When the stew is hot, add salt and pepper to taste. Serve or freeze.

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Copyright 2002, Dan Dodson