{"id":1120,"date":"2019-01-14T14:56:34","date_gmt":"2019-01-14T14:56:34","guid":{"rendered":"http:\/\/pelmen.com\/ca\/?p=1120"},"modified":"2025-06-23T16:04:41","modified_gmt":"2025-06-23T16:04:41","slug":"mushroom-stew","status":"publish","type":"post","link":"https:\/\/pelmen.com\/ca\/mushroom-stew\/","title":{"rendered":"Mushroom Stew"},"content":{"rendered":"<p><!--WPRM Recipe 18--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Mushroom Stew<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/pelmen.com\/ca\/wp-content\/uploads\/sites\/2\/2020\/06\/Mushroom-Stew-5-150x150.jpg\" \/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>1 pkg (454g) Pelmen Foods Perogies*<\/li>\n<li>olive oil<\/li>\n<li>2 cups shiitake mushrooms<\/li>\n<li>2 cups cremini mushrooms<\/li>\n<li>1 tbsp fresh thyme (chopped)<\/li>\n<li>1 tbsp fresh sage (chopped)<\/li>\n<li>1\/4 tsp chilli flakes<\/li>\n<li>1 onion (large)<\/li>\n<li>3 cloves garlic<\/li>\n<li>3 large ripe tomatoes (roughly chopped)<\/li>\n<li>1 tbsp all-purpose flour<\/li>\n<li>2 cups vegetable broth<\/li>\n<li>2 tbsp fresh flat leaf parsley (finely chopped)<\/li>\n<li>Salt and fresh ground pepper<\/li>\n<\/ul>\n<h4>Possible Toppings:<\/h4>\n<ul>\n<li>Sour cream<\/li>\n<li>Cr\u00e8me Fraiche<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>\n<p>1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and place skillet and set aside.<\/p>\n<p>2. Clean mushrooms and trim tough stems. Slice mushrooms about 1\/8-inch thick.<\/p>\n<p>3. In a large deep skillet, warm 2 tablespoons olive oil over medium high heat. Add onion and garlic season with salt and pepper and cook, stirring, until onion is soft and translucent, 2-3 minutes.<\/p>\n<p>4. Add tomatoes and simmer for 10-12 minutes until they have melted and released their juice to a sauce consistency. Set aside.<\/p>\n<p>5. In a separate skillet over high heat, add 1 tbsp. of oil. Add mushrooms and season with salt and pepper. Stir-fry mushrooms until lightly browned, 3 minutes. Lower the heat to medium and add thyme, sage and chilli flakes. Stir-fry for 1-2 more minutes.<\/p>\n<p>6. Add mushroom to skillet with the tomato mixture, season with salt &amp; pepper, stir well, and cook for 2-3 minutes. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute.<\/p>\n<p>7. Add 1 cup vegetable broth and stir until thickened, about 1 minute. Gradually add 1 more cup of broth and cook for an additional 2 minutes. Sauce should have gravy-like consistency, thin with additional broth if needed.<\/p>\n<p>8. Gently stir in perogies and sprinkle with parsley. Top with sour cream or cr\u00e8me fraiche.<\/p>\n<\/li>\n<li>\n<p>*Use any of the savoury Pelmen Foods perogies.<\/p>\n<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<p><a href=\"http:\/\/pelmen.com\/ca\/wp-content\/uploads\/sites\/4\/2018\/12\/Mushroom_Stew.pdf\">Mushroom_Stew<\/a><\/p>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mushroom Stew 1 pkg (454g) Pelmen Foods Perogies* olive oil 2 cups shiitake mushrooms 2 cups cremini mushrooms 1 tbsp fresh thyme (chopped) 1 tbsp fresh sage (chopped) 1\/4 tsp chilli flakes 1 onion (large) 3 cloves garlic 3 large ripe tomatoes (roughly chopped) 1 tbsp all-purpose flour 2 cups vegetable broth 2 tbsp fresh [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5457,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default"],"wpupg_custom_image":["https:\/\/pelmen.com\/ca\/wp-content\/uploads\/sites\/2\/2019\/01\/Mushroom-Stew-5-300x300-1.jpg"],"wpupg_custom_image_id":[5457]},"categories":[226,1],"tags":[],"_links":{"self":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts\/1120"}],"collection":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/comments?post=1120"}],"version-history":[{"count":1,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts\/1120\/revisions"}],"predecessor-version":[{"id":4504,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts\/1120\/revisions\/4504"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/media\/5457"}],"wp:attachment":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/media?parent=1120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/categories?post=1120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/tags?post=1120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}