Mushroom Stew

1/2 pound loose Italian hot sausage (you can use sweet or medium) (You can use all sausage, all pork or a mixture).

1 1/2 pounds pork butt, cut into cubes

1 medium yellow onions, diced

1 red bell peppers, diced

2 carrots, peeled and grated,

@#2 stalks celery, chopped fine

2 cloves of garlic, minced

½ cup fresh flat-leaf Italian parsley, chopped

1 large packages mushrooms or a mixture, sliced

1 (28-ounce) can tomatoes

2 tablespoons of tomato paste

2 teaspoons salt

2 teaspoons black pepper

½ tsp. Thyme

½ tsp. Rosemary

2 bay leaves

olive oil for sautéing

1/2 cup dry red wine

Chicken broth to thin sauce

In a large fry pan add two turns around the pan of olive oil. Layer sliced mushrooms in single layer. Cook until brown. Flip mushrooms and brown on the other side. Take out and set aside. Repeat until you have cooked all of the mushrooms. In the stock pot, fry the diced onions, diced peppers, and garlic in the olive oil until the onions are clear. Add the sausage and pork chunks. Cook until browned. Stir in tomato paste cook for a few minutes. Then add the chicken broth, can of tomatoes and wine. Finally, add salt, pepper, rosemary, thyme, mushrooms, bay leaves and chopped parsley. Stir and simmer uncovered on low for 3 hours. Serve over rigatoni or ziti, with Pecorino Romano cheese, or alone with a nice loaf of bread.

I used baby bella mushrooms, but you can use white mushrooms or mix an assortment of mushrooms if you like. The store didn't have pork butt, so I used country spare ribs. I also add garlic powder and onion powder.

2025/10/1 Edited to

1 comment

ella:)'s images
ella:)

My mom used to make a similar stew, brought back so many memories. This looks so comforting!

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