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Wild Mushroom Stew with Jacobsen Black Garlic Salt

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Wild Mushroom Stew with Jacobsen Black Garlic Salt

We teamed up with our good friends at World Foods to create a series of soup recipes perfect for chilly autumn weather. We sourced all our ingredients from World Foods and shared the recipe so that they could serve it to their customers in the Deli! 

This Wild Mushroom Stew is hearty, creamy, and fully of umami. Pick your favorite mushrooms and try this fun and simple recipe at home! Our Jacobsen Black Garlic Salt adds another layer of rich flavor with bursts of salinity.

serves 8-10


5 garlic cloves, minced
2 large leeks, diced small
1 large yellow onion, diced small
5 lb mixed mushrooms, torn and cut into small bite size pieces (we used Lobster, Chanterelles, Nameko, Oyster, and Shiitake & Portabello that we smoked on a Traeger Smoker)
1/2 cup Enzo Extra Virgin Olive Oil
2 cups white wine
4 tbsp butter
Jacobsen Black Garlic Salt - to taste, seasoning as you go
4 small sprigs rosemary
4 small sprigs thyme
12 cups vegetable stock
2 1/2 cups cream


In a large dutch oven over medium high heat, saute the leeks and onions with the butter until they are very soft and begin to caramelize at the edges, seasoning with a bit of Jacobsen Black Garlic as you go. Transfer to a bowl. In the same dutch oven saute the mushrooms in batches with the olive oil until they release their juices and begin to brown, seasoning with a bit of Jacobsen Black Garlic as you go. As the last step in between each batch, deglaze the pan with some of the white wine - scraping up the brown bits, and letting the mushrooms braise in the liquid until it is evaporated.
Then transfer a batch of mushrooms to the same bowl as the leeks and onions and continue until all the batches of mushrooms are done. Make sure you don't overcrowd the pan. Each batch of mushrooms should fit in the pan in one layer. Add all the mushrooms and vegetables back to the dutch over over medium high heat, then add the herb sprigs and the vegetable stock. Simmer for about 30 minutes, then add the cream and let the mixture come to a simmer again.
Turn the heat off, remove the herb sprigs, and - working in batches - puree 3/4 of the soup until very smooth. If you would like to puree all of the soup that is fine, but it's nice to have a bit of natural texture with the mushrooms. If you agree, thoroughly mix the smooth blended soup with the final 1/4 of the mixture, and serve with a slice of toasted baguette!


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