Carolina Gelen’s Herby Mushroom Stew starts with golden-brown mushrooms, cooked with umami-heavy pantry staples—like soy sauce, balsamic vinegar, and red wine—until we’re left with a savory, hearty stew. Serve with chopped herbs and a bed of something warm and carb-y (we like mashed potatoes or rice) for ultimate comfort in a bowl. This video is made in partnership with All-Clad. GET THE RECIPE ►► https://f52.co/3F7FjKn

PREP TIME: 25 minutes
COOK TIME: 1 hour 30 minutes
SERVES: 4

INGREDIENTS

1½ pounds mixed mushrooms (like oyster, cremini, shiitake, portobello, chanterelle, etc.), very roughly chopped (if using shiitake or portobello, remove stems)
½ cup extra-virgin olive oil, divided
3 shallots, finely chopped
1 carrot, finely chopped
½ tablespoon tomato paste
5 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup red wine
4 cups vegetable, mushroom, chicken, or beef stock
2 tablespoons soy sauce
½ teaspoon smoked paprika
1 teaspoon paprika
2 teaspoons coriander
1 teaspoon balsamic vinegar
Kosher salt, to taste
Fresh parsley, roughly chopped, for serving (or cilantro)

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