Cream Stew with Mushrooms is a stew made with rooster broth and “white sauce” with a number of sorts of mushrooms. Varied mushrooms are discovered all 12 months round at supermarkets in Japan immediately, however it’s nonetheless the style of autumn and winter.
Because it will get cooler exterior, we need to eat heat and wealthy meals, and Cream Stew with Mushrooms matches the invoice. Similar to our Cream Stew, a béchamel sauce (we name it white sauce in Japan) is used within the stew to make the dish thick and creamy. Variations of Cream Stew are widespread dwelling cooking in Japan which might be typically not cooked from scratch. Like Japanese curry, prompt roux in a field is normally used for this dish, however it’s simple sufficient to make a white sauce at dwelling. The nice and cozy cream stew with lots of greens is a staple for winter time there, however this recipe makes use of totally different sorts of mushrooms as an alternative of a vegetable combine.
Mushroom season is taken into account to be autumn normally in Japan. That is the time to eat varied “seasonal mushroom” dishes. The mushrooms which might be typical for stew are Shiitake, Shimeji, Eringi (trumpet mushroom), Maitake (hen-of-the-woods), and so forth, however they might not all be out there the place you’re. Utilizing no matter you could have domestically is completely effective. All mushrooms are full of Umami savory flavors, and provides the stew a fantastic style anyway. Combine and match, and discover your favorites.
A tougher query here’s what to eat with the stew – rice or bread. Due to the creamy style and extra western model of the dish, many individuals go for bread, however Steamed Rice is a superb accompaniment too. Similar to Curry and Rice, consuming with sticky Japanese rice makes this dish extra Japanese. That mentioned, both one is excellent, and simply get pleasure from this tasty mushroom stew at dwelling!
Cream Stew with Mushrooms
Servings: 4 servings
- 1 lb rooster thigh
- 1 brown onion giant
- 7 oz Shimeji mushroom
- 7 oz button mushroom
- 4 oz Shiitake mushroom
- 1 Tbsp oil
- 2 cups rooster broth or 2 cups water and 1 Tbsp rooster bouillon
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups milk
- 1 tsp salt
- white pepper to style
- chopped parsley
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Reduce rooster into bite-size items. Slice onion thinly. Reduce off the top of Shimeji mushrooms and break aside into small bunches by hand. Reduce button mushrooms and Shiitake mushroom into bite-size items.
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In a heavy giant pot, warmth oil at medium warmth. Add rooster and prepare dinner till browned. Add onion and prepare dinner for a couple of minutes, then add all of the mushrooms. Prepare dinner for a few minutes, and add rooster broth. Cowl with a lid, decrease the warmth to medium low, and prepare dinner the stew for 10 minutes.
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In a frying pan (not non-stick), soften butter at medium warmth, add flour, and prepare dinner for a few minutes. Step by step add milk whisking continuously in order that the sauce does not kind lumps. Add the sauce to the stew and stir effectively. Season with salt and pepper. Prepare dinner uncovered about 10 minutes till the stew thickens.
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Serve instantly with chopped parsley on prime.
