How can I describe this dish? It’s absolutely delicious! I love mushroom stew, but I always had the feeling that something is missing. I’ve tried many combos: mushroom stew with chicken or with pork, creamy mushrooms or creamy mushrooms with chicken. These dishes were all good and tasty but this mushroom stew with olives is definitely a hit! You must give it a try!
This mushroom stew with olives is also quick and incredibly easy to make. The most “difficult” part is to slice the mushrooms :). Then you have to sauté the onion, toss in the slice mushrooms and in less than 30 minutes you can set the table. Meanwhile you can grill some chicken and you have a delicious and nourishing meal.
I used fresh button mushrooms for this delicious stew but you can use your favorite mushrooms. Also, if you prefer, you can replace black olives with green olives.
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Ingredients for mushroom stew with olives:
– 1 kg (2.2 lbs) fresh button mushrooms
– 350 gr (12.34 oz) pitted black olives
– 1 onion
– 70-100 gr (2.46-3.5 oz) tomato paste
– 25 gr (3-4 tablespoons) flour
– 30 ml (2 tablespoons) vegetable oil
– 1 bunch of fresh dill
– salt and pepper to taste
– 300 ml (1 1/4 cup) hot vegetable soup or water
How to make mushroom stew with olives:
Rinse and slice the mushrooms. Set aside.
Finely chop the onion and toss it into a large skillet along with 30 ml of vegetable oil. Cook, stirring often, until glossy.
Add the sliced mushrooms, in batches, and continue to cook, stirring occasionally, until the mushrooms leave water.
Sprinkle about 25 gr of flour and stir to combine.
Add the olives and 300 ml hot vegetable soup or water and stir to combine. Bring to a boil.
Add the tomato paste and stir to combine. Continue to cook at low heat, stirring occasionally, until thickens (at least 10 minutes to allow flavors to combine).
Season with salt and pepper.
Remove from heat and add chopped dill.
Serve this delicious mushroom stew with olives along with crusty bread.
You can also serve this stew as a side dish, along with grilled meat.